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Rinse the white rice thoroughly. Place the rinsed rice into the pot of a rice cooker. Add the knotted pandan leaves, coconut milk, water, and salt to the rice cooker pot. Stir the mixture gently with a wooden spoon to combine. Place the pot into the rice cooker and turn it on to cook.

While the rice is cooking, heat 1 cup of cooking oil in a wok over high heat. Once the oil is hot (a small piece of anchovy should sizzle immediately), deep-fry the small dried anchovies (ikan bilis) until they are golden brown and crispy, about 2-3 minutes. Use a strainer ladle to remove them from the oil and set aside on a paper towel-lined plate.

In the same oil, deep-fry the raw peanuts until they are golden brown and crispy, about 3-4 minutes. Be careful not to burn them. Remove them from the oil with a strainer ladle and set aside with the anchovies.

Carefully pour out most of the oil from the wok, leaving about 1/4 cup. Reduce the heat to medium. Add the sliced belacan to the residual oil in the wok. Use a ladle to stir and smash the belacan, breaking it down and frying it until fragrant, about 1-2 minutes.

Add both types of chili paste to the wok with the belacan. Stir well to combine and cook the chili paste for about 5-7 minutes, stirring frequently, until the oil separates from the paste and it darkens slightly. This is known as 'pecah minyak'.

Add the sliced shallots to the wok and stir them into the cooking sambal base. Cook until the shallots soften, about 3-5 minutes.

Sprinkle sugar into the wok and pour in the 1/4 cup of coconut milk. Stir the sambal mixture thoroughly until all ingredients are well combined and the sauce has thickened slightly. Taste and adjust seasoning with more sugar or a pinch of salt if needed.

Once the coconut rice is cooked, open the lid of the rice cooker. Fluff the rice with a rice paddle.

To assemble, scoop a portion of the cooked coconut rice onto a plate or a piece of food-safe wrapping paper. Arrange a portion of the fried anchovies and peanuts next to the rice. Spoon a generous amount of the prepared sambal onto the plate. Add a halved hard-boiled egg and several slices of fresh cucumber. Serve immediately or wrap into a compact parcel.


Rinse the white rice thoroughly. Place the rinsed rice into the pot of a rice cooker. Add the knotted pandan leaves, coconut milk, water, and salt to the rice cooker pot. Stir the mixture gently with a wooden spoon to combine. Place the pot into the rice cooker and turn it on to cook.

While the rice is cooking, heat 1 cup of cooking oil in a wok over high heat. Once the oil is hot (a small piece of anchovy should sizzle immediately), deep-fry the small dried anchovies (ikan bilis) until they are golden brown and crispy, about 2-3 minutes. Use a strainer ladle to remove them from the oil and set aside on a paper towel-lined plate.

In the same oil, deep-fry the raw peanuts until they are golden brown and crispy, about 3-4 minutes. Be careful not to burn them. Remove them from the oil with a strainer ladle and set aside with the anchovies.

Carefully pour out most of the oil from the wok, leaving about 1/4 cup. Reduce the heat to medium. Add the sliced belacan to the residual oil in the wok. Use a ladle to stir and smash the belacan, breaking it down and frying it until fragrant, about 1-2 minutes.

Add both types of chili paste to the wok with the belacan. Stir well to combine and cook the chili paste for about 5-7 minutes, stirring frequently, until the oil separates from the paste and it darkens slightly. This is known as 'pecah minyak'.

Add the sliced shallots to the wok and stir them into the cooking sambal base. Cook until the shallots soften, about 3-5 minutes.

Sprinkle sugar into the wok and pour in the 1/4 cup of coconut milk. Stir the sambal mixture thoroughly until all ingredients are well combined and the sauce has thickened slightly. Taste and adjust seasoning with more sugar or a pinch of salt if needed.

Once the coconut rice is cooked, open the lid of the rice cooker. Fluff the rice with a rice paddle.

To assemble, scoop a portion of the cooked coconut rice onto a plate or a piece of food-safe wrapping paper. Arrange a portion of the fried anchovies and peanuts next to the rice. Spoon a generous amount of the prepared sambal onto the plate. Add a halved hard-boiled egg and several slices of fresh cucumber. Serve immediately or wrap into a compact parcel.
