Cooking Instructions
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Step 1
Place
White Rice (2 1/2 cups)
,
Pandan Extract (1 1/4 cups)
,
Coconut Milk (1 1/4 cups)
, and
Sea Salt (1/2 tsp)
in a steamer bowl or tray and steam for 40-50 minutes. Fluff up the rice with a fork or chopsticks and keep the rice warm in the steamer.
Step 2
Coat
Dried Anchovies (2 cups)
with
Oil (as needed)
and fry with an air fryer at 160 degrees C (320 degrees F) for 10-15 mins, until crispy and golden brown. Set aside.
Step 3
For the paste, finely grind
Shallots (1/3 cup)
,
Lemongrass (1)
,
Fresh Ginger (1 in)
, and
Dried Chili Peppers (6)
.
Step 4
Mix
Tamarind Paste (1 Tbsp)
with
Water (1 Tbsp)
.
Step 5
Heat
Cooking Oil (as needed)
in a wok. Add the paste and stir fry until fragrant.
Step 6
Add
Water (to taste)
and the tamarind mixture to the wok. Then add in fried anchovies and add
Salt (to taste)
and
Granulated Sugar (to taste)
. Simmer on low heat and cook until liquid is slightly reduced. Add more water if too dry. Remove from wok and keep aside.
Step 7
Layer the
Banana Leaves (8)
on top of some newspaper. Press the steamed rice into a rice bowl. Invert the bowl and place the rice on the middle of each banana leaf. Place a smaller piece of banana leaf on top of the rice and scoop some sambal ikan bilis (anchovies) on top.
Step 8
Prepare hard-boiled
Eggs (2)
for the garnish. Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Step 9
Garnish with
Peanuts (3 Tbsp)
, quartered hard-boiled eggs, and
Cucumber (1)
.
Step 10
Wrap up each portion.
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