Malaysian Coconut Turmeric Rice

Ingredients

• 2 cups jasmine rice
• 1 can (13.5 oz) unsweetened coconut milk, full-fat
• 1.5 cups water
• 1 inch piece fresh turmeric root, peeled
• 3 slices dried galangal slices
• 1 leaf pandan leaf (optional)
• 1 teaspoon sea salt
• 3 whole red bird's eye chilies, fresh
• 3 medium red shallots, peeled
• 2 whole garlic cloves, peeled
• 1 whole lime
• ¼ teaspoon sea salt
• 150 g salted dried fish (ikan asin), such as anchovies
• 4 whole eggs, large
• 3 tablespoons neutral oil for frying
• 1 medium fresh cucumber, peeled and sliced
• ¼ cup fresh cilantro leaves

Instructions

1. 1

   Rinse 2 cups of jasmine rice in a fine-mesh strainer under cold running water, stirring gently with your fingers, until the water runs mostly clear. This removes excess starch so the grains stay separate and fluffy.

2. 2

   Grate a 1-inch piece of fresh turmeric root on a microplane into a small bowl — you should have about 1 teaspoon of pulp. Have 3 dried galangal slices, 1 pandan leaf (if using), and 1 teaspoon sea salt ready near your cooking area.

3. 3

   Deseed 3 fresh red bird's eye chilies by slicing them lengthwise and scraping out the seeds with a knife tip — keep the seeds if you prefer extra heat. Roughly chop the chilies, then peel and quarter 3 medium red shallots and peel 2 garlic cloves.

4. 4

   Combine the chopped chilies, shallots, garlic, and 0.25 teaspoon sea salt in a mortar and pestle. Pound and grind for 2-3 minutes until you have a coarse paste with some texture — you want it chunky, not pureed. Squeeze the juice from 1 lime into the sambal and stir to combine. Taste and adjust salt and heat to your preference. Set aside.

5. 5

   Set a 10-inch heavy-bottomed pot or rice cooker over medium-high heat. Add the rinsed 2 cups jasmine rice, 1 can (13.5 oz) coconut milk, and 1.5 cups water. Stir in the grated fresh turmeric, 3 dried galangal slices, 1 pandan leaf if using, and 1 teaspoon sea salt. Stir once and bring to a boil — you'll see steam rising and active bubbling around the edges, about 3-4 minutes.

6. 6

   Once boiling, reduce heat to low, cover with a tight-fitting lid, and cook without lifting the lid for 15-18 minutes. The rice is done when no water pools on the surface when you gently push the rice with the back of a spoon — the grains should feel tender but individual. If using a rice cooker, follow the standard white rice setting and let it sit for 5 minutes after the cycle ends.

7. 7

   Remove from heat and let the rice rest, covered, for 5 minutes — this allows the grains to firm up. Fluff with a fork, breaking up any clumps, and transfer to a serving platter.

8. 8

   While the rice cooks, prepare the salted dried fish. Rinse 150g of ikan asin (salted dried fish, usually anchovies) under cold water and pat dry with paper towels. If the pieces are large, break them into 2-3 inch chunks.

9. 9

   Set a 12-inch cast iron skillet or wok over medium-high heat and add 2 tablespoons neutral oil. Once the oil shimmers and moves easily in the pan (about 1 minute), add the dried fish. Fry for 2-3 minutes, stirring occasionally, until the fish is crispy and beginning to brown — it should smell intensely savory and aromatic. Transfer to a small plate lined with paper towels.

10. 10

    Keep the skillet on medium heat and add the remaining 1 tablespoon oil. Crack 4 large eggs directly into the pan, spacing them apart, and let them cook undisturbed for 3-4 minutes. For traditional nasi dagang, cook until the whites are set but the yolks remain runny — you want that golden, slightly jammy center. If you prefer fully cooked yolks, cook for another minute. Transfer to a plate.

11. 11

    Peel and thinly slice 1 medium fresh cucumber into rounds. Tear a small handful of fresh cilantro leaves by hand.

12. 12

    Divide the coconut-turmeric rice among 4 serving plates or bowls. Top each portion with 1 fried egg in the center, scatter the crispy fried fish around the rice, add a few cucumber slices alongside, and sprinkle with fresh cilantro.

13. 13

    Serve with a generous dollop of the red chili sambal on the side — let each diner mix it in to their own taste level. This dish is best eaten warm or at room temperature, with the warm rice, runny egg yolk, crispy fish, and spicy sambal balancing each bite.

Tools you’ll need

• fine-mesh strainer
• microplane
• mortar and pestle
• 10-inch heavy-bottomed pot
• 12-inch cast iron skillet or wok
• fork
• serving platter

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