Measurements

• 1 cup Rice
• 1 cup Coconut Milk
• 2 Pandan Leaves
• 1/2 tsp Salt
• 1/2 cup Anchovies
• 1/2 cup Peanuts
• 1 Cucumber
• 2 Eggs
• 1/2 cup Sambal
• 1 Onion
• 2 cloves Garlic
• 1 inch Ginger
• 2 tbsp Chili Paste
• 1 tbsp Tamarind Paste
• 1 tbsp Sugar

Preparation Method

• Rinse the rice under cold water until the water runs clear.
• In a pot, combine the rice, coconut milk, pandan leaves, and salt.
• Add enough water to cover the rice by about 1 inch.
• Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
• While the rice is cooking, fry the anchovies in a pan until crispy.
• Set aside.
• In the same pan, roast the peanuts until golden brown.
• Set aside.
• Slice the cucumber into thin rounds.
• Boil the eggs until hard-boiled, then peel and slice them.
• To make the sambal, blend the onion, garlic, ginger, chili paste, and tamarind paste into a smooth paste.
• In a pan, cook the sambal paste over medium heat, adding sugar and salt to taste, until the oil separates from the paste.
• Serve the coconut rice with fried anchovies, roasted peanuts, cucumber slices, boiled eggs, and sambal on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.