Ikan bilis sambal (chili paste with anchovies)

Cup of Yum
1. Mix the dry peppers and the fresh peppers in a blender or food processor.
2. Dissolve the tamarind paste in ¼ cup (60 ml) of hot water.
3. Filter through cheesecloth and discard the seeds if any. Set aside.
4. Place the shallots and garlic in a food processor and reduce them to a smooth purée.
5. Then add the anchovies and reduce again until forming a paste. Set aside.
6. Heat the oil in a large skillet over medium to high heat.
7. Add the paste to the anchovies and sauté for 5 minutes, then lower to low to medium heat.
8. Add the reduced peppers and cook for 10 minutes, stirring regularly.
9. Add the reserved tamarind and sugar.
10. Cook over medium-low heat and stir until thickened, about 10 minutes.

Anchovies and peanuts

1. In a frying pan, heat half the vegetable oil.
2. Add the anchovies and fry them for 3 to 4 minutes.
3. Using a skimmer, transfer the anchovies to a dish lined with paper towel.
4. In another pan, pour the remaining oil and immediately immerse the peanuts.
5. As soon as the oil comes back to the boil, fry them for 2 minutes.
6. Using a skimmer, transfer the peanuts to a dish lined with paper towel to cool them slightly, then transfer them to a large bowl with the anchovies and toss.
7. Mix 6 tablespoons of sambal ikan bilis with the anchovy and peanut mixture.

Coconut rice

1. Wash the rice at least twice or until the water runs clear.
2. Drain the rice and add into a saucepan.
3. Cover with water about 1 inch (3 cm) above the rice level.
4. Tie the pandan leaves and add them to the rice with salt.
5. Cook over low heat for about twenty minutes, then remove the pandan leaves and gradually incorporate the coconut milk while stirring. Keep warm.

To serve

1. Divide the anchovy and peanut mixture among 4 small bowls.
2. Divide the rice into 4 equal parts and pack it into the bowls over the anchovy and peanut mixture. There should be about 2 volumes of rice per volume of sambal.
3. Garnish 4 dishes with a banana leaf.
4. Turn the bowl upside down so that the anchovy and peanut mixture sits on top.
5. Garnish each dish with the cucumber slices and an egg, cut in half.