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This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
In a rice cooker, add rice, ginger, shallots, corn oil, MAGGI® CukupRasa™, coconut milk, water and pandan leaves.
Stir well and let it cook.
Heat pan, pour oil and stir-fry corn oil, dried chilli, onion, garlic, ginger and water until oil separates.
Add in prawns, tamarind paste, MAGGI® CukupRasa™ and sugar and stir-fry sambal until it slightly thickens and the oil separates. Make sure the prawns are cooked.
Continue to stir-fry for at least 10 minutes on medium heat.
In a bowl, marinate chicken breast with coconut milk for 30 minutes.
In a separate bowl, mix together plain flour, rice flour and MAGGI® CukupRasa™.
Heat oil, dip the marinated chicken in the flour mix and shake off excess flour.
Deep fry the chicken until golden brown.
Heat pan and cook eggs, sunny-side up. Set aside.
In a bowl, scoop the semi-warm rice and add in 1 tablespoon of potato starch. Mix well.
Using a round container or a round mould, add 2-3 tablespoons of rice in it and press it down until compact.
Do it continuously until the rice finishes (a large container/mould will get you 3 sets of burger “bun” and a smaller one more).
Place the rice “buns” on a plate and spread over 1 tablespoon of sambal on the rice, layer it with the fried chicken and add more sambal on to it. Add on the cucumber, fried egg, fried anchovies, and peanuts.
Top it with another coconut rice “bun”. Serve hot.