Summary

Ingredients

• 350 g rice, e.., Basmati rice
• 400 g coconut milk
• 400 ml water
• 0.5 teaspoon ½ salt
• 1 teaspoon ginger, fresh, finely chopped
• 1 handful peanuts
• 1 handful anchovies, small, dried
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon sambal oelek
• 1 tablespoon sweet chili sauce
• 1 teaspoon, heaped sugar
• 0.5 ½ cucumber (s)
• 4 egg (s)
• Vegetable oil

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Instructions

1. To prepare, soak half of the anchovies in a cup of warm water.
2. Bring rice, coconut milk, water, salt and ginger to the boil in a saucepan and simmer for 20 minutes until the liquid is completely absorbed.
3. Finely chop the peanuts, toast them briefly in a pan without oil and set aside.
4. Fry the dry anchovies in a little oil and also set aside.
5. Then the sambal is prepared. To do this, finely chop the onion and the clove of garlic, fry them and reduce them to a low temperature with the two chilli sauces, the sugar and the soaked anchovies in the same pan. Possibly add a little water so that a jam-like consistency is created.
6. In a separate pan, fry the eggs as fried eggs. The egg yolks should be kept soft. Since the lowest point of a wok is used for this in Malaysia, a small round shape is most suitable. Silicone rings can be helpful for this.
7. Peel the cucumber and cut into thin slices.
8. Serve the rice in a hemispherical shape. To do this, fill a bowl with rice, press it down a little and tip it back onto a plate. Serve the sambal, the fried anchovies and the cucumber slices. Scatter the peanuts over the rice and place the fried egg on top.