4 Serves
69 Mins
24 g
57 g
49 g
Rinse the rice thoroughly and place it into the rice cooker along with coconut milk, water, and knotted pandan leaves to steam until fragrant and fluffy.
Ingredients, vitamins, and health benefits
Coconut Milk
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
125 µg / 400 µgCalcium
140 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
217 mg / 420 mgPhosphorus
495 mg / 1,250 mgPotassium
1287 mg / 4,700 mgSodium
311 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
20 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
In a frying pan, heat the cooking oil and fry the dried anchovies and peanuts until golden brown and crispy, then remove and set aside.
Using the same pan, sauté the onion and garlic until softened, then stir in the sambal chili paste and season with salt and pepper to taste, cooking until the oil separates.
Assemble the plates by placing a mound of coconut rice in the center, topped with a generous spoonful of sambal, crispy anchovies, peanuts, and fresh cucumber slices.
Pandan Leaves
Dried Anchovies
Peanuts
Cooking Oil
Onion
Garlic
Salt
Black Pepper
Sambal
Cucumber
Vitamin A
97 µg / 900 µgVitamin C
75 mg / 90 mgVitamin E
6 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
125 µg / 400 µgCalcium
140 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
217 mg / 420 mgPhosphorus
495 mg / 1,250 mgPotassium
1287 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
20 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g15
g
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PersianZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g