Blend pandan leaves with water, strain, and set aside.
Blend shallots and ginger, and set aside

Heat a pan, add 2 tablespoons of margarine, sauté the blended shallots and ginger, and add star anise + cinnamon until fragrant.

Add coconut milk, add strained pandan water, stir until boiling.
Once boiling, add the mixture into the rice cooker with washed rice. Adjust water if needed according to rice type.

Add 2 tablespoons of cooking oil and salt before start cooking the rice as usual, and stir. You can add green food coloring if pandan color is not vibrant enough.

After the first cook, open and stir to distribute the coconut milk all over the rice. Wait until all the coconut milk is distributed and dried all over the rice when it's cooked.

Fry the washed anchovies in hot cooking oil until they turn golden brown and crisp. For an extra flavor boost, add a splash of vinegar to the pan while frying. Once crispy, remove them from the pan. Utilize the same pan and oil to cook the sambal, infusing it with additional flavor and umami.

Blend all of the Sambal ingredients until smooth. Re- use the oil from frying the anchovies. If not enough, add new oil (there should be more oil so that the sambal cooks well).

Sauté the blended mixture in the anchovy oil until fragrant and golden.
Add chili paste and water.

Cook over medium heat until the oil separates, add more water and wait until the oil separates again.

Add tamarind, salt, sugar, and belacan, adjusting all the seasonings until the sambal reaches a delicious balance of sweet, salty, sour, and spicy flavors. Cook until the sambal thickens and becomes oily. If it becomes too thick, adjust by adding water and waiting until the oil separates again. The consistency should not be too watery; it should have a rich, oily texture. Once cooked, ready to serve.

Last step, just boiled the egg and thinly slice the cucumber. The tips for perfectly boiled egg is, pour in the vinegar and salt during boiling the eggs. Boil the eggs for about 10 -12 minutes