This is a Malaysian traditional dish to eat for breakfast, lunch, or dinner.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Spicy Paste:
Garnish:

Directions

Instructions Checklist
  • Combine coconut milk, rice, water, ginger, pandan leaves, and rice in a rice cooker and stir a few times. Cover and cook according to manufacturer's directions until rice is tender and water has been absorbed, about 15 minutes.

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  • Put chile peppers in a blender or food processor and grind into a paste.

  • Heat oil in a pan over medium heat. Add onion and cook until fragrant, about 3 minutes. Add ground chile peppers and cook until incorporated, about 2 minutes more.

  • Heat another pan over medium heat. Add anchovies and peanuts and roast until golden brown, about 5 minutes.

  • Divide cooked rice into 4 individual serving bowls in a rounded shape. Add 2 tablespoons of spicy paste, a pinch of anchovy-peanut mixture, 2 hard-boiled egg halves, and a portion of sliced cucumber to each bowl.

Nutrition Facts

595 calories; protein 24.8g; carbohydrates 52.4g; fat 33.2g; cholesterol 236.1mg; sodium 1306.2mg. Full Nutrition
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