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Malaysian Coconut Rice with Spicy Sambal

Malaysian Coconut Rice with Spicy Sambal: Discover the Flavor!

  • Author: Chef Hicham
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A delicious Malaysian dish featuring coconut-infused rice served with a spicy chili sauce.

Ingredients

Scale
  • 2 cups jasmine rice
  • 1 can (13.5 ounces) coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 1 pandan leaf (optional)
  • 1 tablespoon vegetable oil
  • For the Fiery Chili Sauce:
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2–3 red chilies, chopped (adjust for spice level)
  • 1 tablespoon tamarind paste
  • 1 tablespoon sugar
  • Salt to taste

Instructions

  1. Rinse the jasmine rice under cold running water until it runs clear, then drain thoroughly.
  2. In a medium pot, combine the drained rice, coconut milk, water, salt, and pandan leaf if using.
  3. Bring the mixture to a boil over medium heat.
  4. Once boiling, lower the heat to a simmer, cover, and let it cook for about 15-20 minutes, or until the rice is soft and the liquid has been absorbed.
  5. After cooking, remove the pot from heat and let it sit covered for another 10 minutes to steam.
  6. While the rice is resting, prepare the fiery chili sauce by heating vegetable oil in a frying pan over medium heat.
  7. Add the minced garlic and finely chopped onion, cooking until the onion becomes soft and translucent.
  8. Incorporate the chopped red chilies and sauté for an additional 2-3 minutes.
  9. Mix in the tamarind paste, sugar, and a pinch of salt, stirring well.
  10. Allow the sauce to simmer for about 5 minutes until it thickens slightly. Taste and adjust the seasoning if necessary.
  11. Once the coconut-infused rice is ready, fluff it with a fork and serve it warm, generously topped with the fiery chili sauce.

Notes

  • Adjust the number of red chilies based on your spice preference.
  • Pandan leaf adds a unique aroma but is optional.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Malaysian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 15g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Malaysian Coconut Rice, Spicy Sambal, Coconut Rice Recipe, Fiery Chili Sauce

Find it online: https://nannyisrecipes.com/malaysian-coconut-rice-spicy-sambal-recipe/