Ingredients
For the Coconut Rice:
- 2 cups jasmine rice or long-grain rice
- 1 cup coconut milk
- 1 cup water
- 2-3 pandan leaves (optional, tied into a knot)
- 1-2 knotted lemongrass stalks (optional)
- 1 teaspoon salt
For the Sambal (Spicy Chili Paste):
- 10-12 dried red chilies, soaked in warm water
- 1/2 cup shallots, peeled
- 3 cloves garlic, peeled
- 1 tablespoon belacan (shrimp paste) or substitute with fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon sugar
- 1/4 cup vegetable oil
- Salt, to taste
For the Accompaniments:
- 4-6 hard-boiled eggs, peeled
- 1 cup roasted peanuts
- 1 cup crispy fried anchovies (ikan bilis)
- 1 cucumber, sliced
- Fresh cilantro or mint (optional, for garnish)
Instructions
- Prepare the Coconut Rice:
- Rinse the rice under cold water until the water runs clear.
- In a rice cooker or a pot, combine the rinsed rice, coconut milk, water, pandan leaves, lemongrass (if using), and salt.
- Cook according to the rice cooker’s instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove the pandan leaves and lemongrass before serving.
- Make the Sambal:
- Drain the soaked chilies and blend them with shallots, garlic, and belacan until smooth. Add a little water if needed to get a smooth paste.
- Heat the vegetable oil in a pan over medium heat. Add the chili paste and cook, stirring frequently, for about 10-15 minutes, or until the oil begins to separate from the paste.
- Add tamarind paste, sugar, and salt to taste. Continue to cook for another 5 minutes, then remove from heat.
- Prepare the Accompaniments:
- Hard-boil the eggs, then peel and slice them in half.
- Roast the peanuts in a dry pan until they are golden brown.
- Fry the anchovies in a bit of oil until crispy and golden.
- Slice the cucumber into rounds.
- Assemble the Dish:
- Serve a portion of coconut rice on a plate.
- Arrange the sambal, hard-boiled eggs, roasted peanuts, fried anchovies, and cucumber slices around the rice.
- Garnish with fresh cilantro or mint if desired.
