How to make it
4 steps. Take it one step at a time.
Combine the washed rice, coconut milk, water, pandan leaves, and salt
In a rice cooker or heavy-bottomed pot, combine the washed rice, coconut milk, water, pandan leaves, and salt. Cook according to the rice cooker's instructions. Once cooked, fluff the rice with a fork and keep it warm.
20 minHeat a small amount of oil
Heat a small amount of oil in a pan. Fry the raw peanuts until they turn slightly dark brown and fragrant. Remove and drain. In the same oil, fry the dried anchovies until they are crispy and golden brown. Remove and drain.
10 minBlend the soaked dried chilies, shallots, and garlic
Blend the soaked dried chilies, shallots, and garlic into a smooth paste. In a pan, heat 3 tablespoons of oil. Add the spice paste and sauté on medium-low heat until the oil separates from the paste. Add the shrimp paste, tamarind juice, and sugar. Cook for another 5 minutes until the sambal thickens. Taste and adjust seasoning.
15 minTo serve, place a mound of coconut rice
To serve, place a mound of coconut rice on a plate (traditionally on a banana leaf). Arrange the sambal, fried anchovies, toasted peanuts, cucumber slices, and hard-boiled egg halves around the rice.
A little kitchen wisdom
For a more authentic flavor, use fresh coconut milk if available. The sambal is the heart of the dish; take your time to sauté it until the oil separates (pecah minyak).
