Step 1

If you have a rice cooker, life couldn’t be any easier, just put everything in the rice cooker and press the cook button. Wait 10 minutes before opening the lid to fluff the rice

Step 2

If you don’t own one, use a heavy-bottom pot. Bring the water, coconut milk, pandan leaves, and lemongrass to a boil and then add the rice. Bring it back to a gentle simmer and then close the lid. Cook for 5 minutes and then give it a stir to prevent coconut milk from catching. Close the lid back and cook for another 5 minutes. Turn off the heat. Wait 10 minutes before opening the lid to fluff the rice

Step 3

Preheat a medium-size pan with 1 tsp cooking oil. Add anchovies and pan fry until crispy. Add a small pinch of salt and sugar and dish out. In the same pan, add another 1 tsp of oil. Add the peanuts and cook until the peanuts are lightly brown. Add a pinch of sugar and salt. Turn off the heat and give it a good stir to mix everything. Remove from the heat

Step 4

Portion the rice on the plate. Place the sambal, dried anchovies and peanuts, and few slices of cucumber on the side of the plate. Ready to go