Instructions
Step 1: Cook the Rice. In a medium saucepan, combine coconut milk, water, ginger paste, the whole ginger root, salt, bay leaf, and rice. Stir these ingredients together. Place the saucepan over medium heat. Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the saucepan with a lid. Simmer the rice for 20 to 30 minutes. The rice is done when all liquid is absorbed. Step 2: Prepare the Eggs and Cucumber. Place the eggs in a separate saucepan. Cover the eggs completely with cold water. Bring the water to a full boil over high heat. Immediately remove the saucepan from the heat. Cover the saucepan with a lid. Let the eggs sit in the hot water for 10 to 12 minutes. Remove the cooked eggs from the hot water. Cool them under cold running water or in an ice bath. Peel the cooled eggs. Slice each egg in half. Wash and slice the cucumber. Step 3: Fry Peanuts and First Batch of Anchovies. Heat 1 cup of vegetable oil in a large skillet or wok over medium-high heat. Add the peanuts to the hot oil. Cook the peanuts briefly until they are lightly browned. Use a slotted spoon to remove the peanuts from the oil. Place them on paper towels to absorb extra oil. Return the skillet to the stove. Add the first 4 ounces of anchovy fillets to the hot oil. Cook the anchovies briefly, turning them, until they become crisp. Use a slotted spoon to remove the crisp anchovies. Place them on paper towels. Carefully discard the used oil from the skillet. Wipe the skillet clean with a paper towel. Step 4: Prepare the Sambal Sauce. Add 2 tablespoons of fresh oil to the cleaned skillet. Heat the oil over medium heat. Add the onion, garlic, and shallots to the skillet. Cook them until they become fragrant, about 1 to 2 minutes. Stir in the chili powder. Cook this mixture for 10 minutes, stirring occasionally. If the mixture looks too dry, add a small amount of water, one tablespoon at a time. Stir in the remaining 4 ounces of anchovy fillets. Cook for another 5 minutes. Stir in the sugar and tamarind paste. Simmer the sauce until it thickens. This will take about 5 minutes. Step 5: Serve. Serve the warm rice on plates. Spoon the prepared sambal sauce over the rice. Top each serving with the fried peanuts, crispy anchovies, sliced cucumbers, and halved eggs.