- 500 g of rice
- 5 tablespoons of oil
- 50 cl of coconut milk
- 3 leaves of Pandanus
- 3 shallots
- 1 sliced ginger
- 1 clove garlic
- 40 g of anchovy
- 4 teaspoons of chili paste
- 1 cucumber
- 20 g of roasted salted peanuts
- 4 eggs
- 2 onions
- 1 teaspoon of belacan or shrimp paste
- 3 teaspoons of tamarind
Rinse rice until water runs clear and reserved.
Cut the pandan leaves into large pieces. Peel and cut into pieces half the ginger and chop the shallots.
In a saucepan pour the coconut milk and rice and stir, add the ginger, shallots and pandanus, and cook over low heat and simmer 20 minutes until the water evaporation.
Peel onions and cut them into cubes, then peel the garlic. Chop the onions, garlic and remaining ginger in a blender or mortar. Add chili paste, shrimp paste and tamarind to mixture.
Heat a lightly oiled skillet and brown the anchovies, add the batter into the pan and cook for 20 minutes over low heat to create a very spicy sauce called ‘sambal’.
Cut the cucumber into cubes and cook hard-boiled eggs and cut them in half.
Serve with rice and the cucumber slices, sambal, and also a handful of peanuts.