Rinse the jasmine rice thoroughly until the water runs clear, then drain well.

In a rice cooker or heavy pot, combine the washed rice, coconut milk, water, salt, sliced ginger, and pandan leaves.

Cook the rice according to your rice cooker settings or simmer covered on the stove on low heat for 15-20 minutes until the liquid is absorbed and rice is fluffy.

While the rice cooks, heat 2 tablespoons of vegetable oil in a frying pan over medium heat.

Fry the dried anchovies in the hot oil until they are golden brown and crispy, about 2-3 minutes, then remove and drain on paper towels.

In the same pan, sauté the sliced onions until they become soft and translucent.

Add the chili paste (sambal oelek) and sugar to the onions, stirring constantly for about 5 minutes until the oil separates and the sauce darkens slightly.

Once the rice is done, fluff it gently with a fork and discard the ginger and pandan leaves.

To serve, place a mound of coconut rice in the center of a plate.

Arrange the cucumber slices, hard-boiled egg halves, roasted peanuts, and crispy anchovies around the rice.

Top with a generous spoonful of the spicy sambal sauce on the side and enjoy warm.