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Ingredients

1 cup fresh coconut milk 1 cup uncooked white rice ½ cup water 1 slice ginger 2 pandan leaves, or more to taste 1 pinch salt 4 fresh red chile peppers 1 tablespoon vegetable oil, or as needed 1 large onion, chopped ½ cup anchovy fillets, or more to taste ½ cup finely chopped peanuts, or more to taste 4 hard-boiled eggs, halved lengthwise 1 cucumber, peeled and sliced

Nutrition Info

594.9 calories carbohydrate: 52.4 g cholesterol: 236.1 mg fat: 33.2 g fiber: 4.3 g protein: 24.8 g saturatedFat: 14.9 g servingSize: - sodium: 1306.2 mg sugar: 6.2 g transFat: : - unsaturatedFat: : -

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.
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.

4 servings

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