Back to 4 servings Coconut rice 2 cups jasmine or long-grain rice, rinsed 3 to 4 times until the water runs nearly clear 1 cup coconut milk, divided; half for cooking, half stirred in at the end 2.5 cups water 2 pandan leaves, tied into a knot 1 inch ginger, peeled, left whole 1 teaspoon salt 1 tablespoon sugar, stirred in at the end Sambal ikan bilis 10 dried red chilies, seeds removed for milder sambal; up to 15 for more heat 2 shallots, small 2 cloves garlic 1 tablespoon tamarind paste, soaked in 1 1/2 cups warm water, strained 1 teaspoon belacan (shrimp paste), optional but recommended 2 tablespoons cooking oil 0.5 onion, sliced 1 tablespoon brown sugar, adjust with salt to taste Toppings 1 cup dried anchovies (ikan bilis), small to medium; for frying 1 cup raw peanuts, skin on or off; deep-fried until golden, salted while warm 0.5 teaspoon salt, for the peanuts 2 hard-boiled eggs, halved 0.5 cucumber, sliced; chill until serving frying oil, for anchovies and peanuts
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1 Step 1: Simmer the rinsed rice with half the coconut milk, the water, pandan, ginger and salt over high heat until it boils and craters form on the surface. Cover, reduce to the lowest heat for 2 minutes, then turn off the heat and let it steam covered for 15 minutes.2 Step 2: Fluff the rice, stir in the remaining coconut milk and the sugar, and rest it covered for 5 minutes before serving. In a rice cooker, cook with the same liquid, then stir in the rest of the coconut milk and sugar when it switches to warm.3 Step 3: Soak the dried chilies in warm water for 15 minutes, and soak the tamarind in warm water for 15 minutes. Squeeze the chilies dry and strain the tamarind water.4 Step 4: Blend the softened chilies, shallots, garlic, belacan and tamarind water into a smooth paste.5 Step 5: Heat the oil in a wok over medium heat, add the sliced onion and cook until soft. Add the chili paste and brown sugar and simmer, stirring often, until thickened and glossy with oil starting to separate, about 15 to 20 minutes. Adjust sugar and salt to taste.6 Step 6: Deep-fry the peanuts in oil over medium-high heat for about 2 minutes until golden. Drain on paper towels and salt while warm.7 Step 7: Deep-fry the dried anchovies in oil over medium heat for 2 to 3 minutes until light golden and crisp, watching closely as they burn quickly. Drain on paper towels.8 Step 8: Boil the eggs for 8 to 10 minutes for firm yolks, then cool in ice water, peel and halve. Slice the cucumber and chill until serving.9 Step 9: Mound a portion of rice on each plate and arrange sambal, fried anchovies, peanuts, egg halves and cucumber slices alongside. Serve warm, optionally on banana leaf.getsaucepan.com/r/9ad0a5b7-20d6-5760-986a-2f87fceda2f0
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