4 Serves
97 Mins
Rinse the rice thoroughly and place it in the rice cooker with coconut milk, water, and knotted pandan leaves.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
267 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
370 mg / 1,250 mgPotassium
805 mg / 4,700 mgSodium
316 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
16 g / 20 gCholesterol
241 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
While the rice cooks, heat vegetable oil in a frying pan and fry the anchovies until golden and crispy, then remove and set aside.
In the same frying pan, sauté the sambal paste until fragrant, then season with salt and pepper to taste.
Assemble the plates by scooping the coconut rice, adding a portion of crispy anchovies, a dollop of sambal, sliced hard-boiled eggs, and fresh cucumber slices.
28
g55
g8
g
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Taiwanese