Green Savory Rice (Nasi Gurih)

Savory Rice Ingredients:

• 2 cups Maknyuss Rice
• 1 cup water
• 200 ml thick coconut milk
• 10 suji leaves, blended with 200 ml water and strained
• 3 pandan leaves, tied into a knot
• 1 tsp salt
• 1 lemongrass stalk, bruised
• 1 bay leaf

Spicy Anchovy and Peanut Stir-Fry:

• 5 cloves garlic
• 5 red bird’s eye chilies
• 100 g curly red chilies
• 250 g peanuts, fried
• 100 g anchovies, fried
• ½ tsp salt

Balado Eggs:

• 4 shallots
• 3 cloves garlic
• 25 curly red chilies
• 10 red bird’s eye chilies
• 1 tomato
• 1 candlenut
• 1 thumb-length ginger
• ½ tsp ground pepper
• ½ tsp seasoning powder
• 1 tsp salt
• 1 tsp sugar
• 5 eggs, boiled and fried

Side Dishes:

• Fried noodles
• Fried shallots

Instructions:

1. Rinse Maknyuss Rice once. Combine all savory rice ingredients and cook until done. Set aside.
2. Sauté the spice paste for the anchovy and peanut balado until fragrant and cooked. Adjust the seasoning, let it cool, then add the peanuts and anchovies and mix well.
3. Sauté the spice paste for the balado eggs until cooked and fragrant. Adjust the seasoning, then add the eggs and stir until evenly coated.
4. Serve the green savory rice with anchovy and peanut balado, balado eggs, fried noodles, and a sprinkle of fried shallots.