Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 guncooked jasmine rice
- 250 mlunsweetened coconut milk
- 250 mlwater for rice
- 1 eachpandan leaf, tied in a knot
- ¾ tspsalt, divided
- 4 eachlarge eggs
- 1000 mlwater for boiling eggs
- 40 gdried anchovies, heads and innards removed
- 40 graw shelled peanuts
- 3 tbspneutral oil, divided
- 200 gcucumber, sliced
- 150 gonion, finely chopped
- 3 clovegarlic, minced
- 2 tbspplain red chili paste without shrimp or fish
- 1 tbsppalm sugar
- 1 tsptamarind concentrate
- 100 mlwater for sambal
Make it
- Rinse and drain rice. Put it in a saucepan with coconut milk, rice water, pandan and half the salt. Bring just to a boil, cover and cook on very low for 15–18 minutes, then rest covered off the heat for 10 minutes.
- While the rice cooks, cover the eggs with the boiling-egg water in a small saucepan. Bring to a boil, lower to a gentle simmer and cook for 11–12 minutes, until whites and yolks are firm. Drain, cool under running water, peel and halve.
- Pat the anchovies dry if rinsed. Heat 2 tablespoons oil in a pan over medium heat and fry the peanuts for 3–4 minutes until golden; lift out. Fry anchovies in the same oil for 2–3 minutes until crisp and lift out.
- Add the remaining oil, onion and garlic to the pan and cook over medium-low for 7 minutes. Add chili paste and cook for 2 minutes, then add palm sugar, tamarind, sambal water and remaining salt.
- Simmer the sambal for 8–10 minutes, stirring, until thick and glossy. Remove the pandan from the rice and fluff gently.
- Divide rice, eggs, anchovies, peanuts and cucumber among four plates. Add a spoonful of sambal to each and serve warm.
Ingredients, recipe context & sources
Ingredient flags: Fish, Eggs, Peanuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.