Pandan Coconut Rice with Sambal Ikan Bilis, Peanuts and Egg

What you need

• 400 g (2 cups) jasmine rice
• 250 ml (1 cup) coconut milk
• 350 ml (1 1/2 cups) water, for the rice
• 3 leaves pandan, tied into a knot
• 2 cm ginger, sliced
• 1 tsp salt, plus more to taste
• 10 dried red chilies, seeded
• 1 tbsp tamarind pulp
• 5 shallots, peeled
• 2 cloves garlic
• 1 tsp shrimp paste, belacan
• 250 ml (1 cup) vegetable oil, for frying
• 100 g (3/4 cup) raw peanuts, skin on
• 100 g (1 cup) dried anchovies, ikan bilis, heads and guts removed, rinsed and drained
• 1 red onion, sliced into rings
• 1 1/2 tbsp sugar
• 4 eggs
• 1 cucumber, sliced

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of water until it runs clear, then drain.

2. 2

   Put the rice in a pot with the coconut milk, the 350 ml water, 1/2 tsp of the salt, the pandan and the ginger.

3. 3

   Bring to a boil and simmer uncovered until small holes appear on the surface and the liquid is nearly gone, 8-10 min.

4. 4

   Cover, turn the heat to the lowest setting and cook for 15 min. Rest off the heat for 10 min, then pick out the pandan and ginger and fluff the grains.

5. 5

   While the rice cooks, soak the chilies in hot water for 15 min, and the tamarind in 120 ml (1/2 cup) warm water.

6. 6

   Squeeze the tamarind with your fingers, strain and keep the sour liquid.

7. 7

   Drain the chilies and pound or blend them with the shallots, garlic and shrimp paste into a fine paste, adding a splash of water if the blender needs it.

8. 8

   Set a wok over medium-low heat, add the oil and fry the peanuts until golden brown, 4-5 min. Lift out and drain on paper towels.

9. 9

   Fry the anchovies in the same oil until golden and crisp, 5-7 min. Lift out and drain. They burn quickly, so watch them.

10. 10

    Pour off all but 3 tbsp of the oil and fry the paste over medium-low heat, stirring, until dark red and the oil separates, 8-10 min.

11. 11

    Add the onion and cook until soft, 3-4 min.

12. 12

    Stir in the tamarind liquid, the sugar, the rest of the salt and half the anchovies. Simmer until thick, about 5 min. It should taste hot, sweet, sour and salty.

13. 13

    Lower the eggs into boiling water for 9-10 min, cool them in cold water, then peel and halve.

14. 14

    Press a cup of rice into a small bowl and turn it out onto each plate.

15. 15

    Spoon sambal over the rice and arrange the eggs, cucumber, peanuts and remaining anchovies around it.

Imported from rasamalaysia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.