Instructions

• In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice
• Cover, and bring to a boil
• Reduce heat, and simmer for 20 to 30 minutes, or until done
• Step 2 Place eggs in a saucepan, and cover with cold water
• Bring water to a boil, and immediately remove from heat
• Cover, and let eggs stand in hot water for 10 to 12 minutes
• Remove eggs from hot water, cool, peel and slice in half
• Slice cucumber
• Step 3 Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat
• Stir in peanuts and cook briefly, until lightly browned
• Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease
• Return skillet to stove
• Stir in the contents of one package anchovies; cook briefly, turning, until crisp
• Remove with a slotted spoon and place on paper towels
• Discard oil
• Wipe out skillet
• Step 4 Heat 2 tablespoons oil in the skillet
• Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes
• Mix in the chile paste, and cook for 10 minutes, stirring occasionally
• If the chile paste is too dry, add a small amount of water
• Stir in remaining anchovies; cook for 5 minutes
• Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes
• Step 5 Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs