4 Serves
109 Mins
12 g
59 g
30 g
Rinse the jasmine rice thoroughly and place it in a rice cooker or pot with coconut milk, water, and knotted pandan leaves.
Ingredients, vitamins, and health benefits
Coconut Milk
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
51 µg / 400 µgCalcium
93 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
769 mg / 4,700 mgSodium
105 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
6 g / 28 gSugar
23 g / 50 gSaturated Fat
20 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Cook the rice until fluffy and fragrant, ensuring the coconut milk is fully absorbed.
In a frying pan, heat vegetable oil and fry the dried anchovies until golden and crispy, then remove and drain on paper towels.
In the same pan, sauté the sambal paste until fragrant and the oil separates.
Season the sambal with salt and pepper to taste, then assemble the plates with the coconut rice, crispy anchovies, roasted peanuts, and sliced cucumber.
Jasmine Rice
Pandan Leaves
Vegetable Oil
Dried Anchovies
Sambal
Salt And Pepper
Roasted Peanuts
Cucumber
Vitamin A
97 µg / 900 µgVitamin C
72 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
51 µg / 400 µgCalcium
93 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
769 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
23 g / 50 gSaturated Fat
20 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g15
g
.jpg)
PersianZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g