Start by washing the rice in several changes of water. Now take it in a sauce pan. Add in coconut milk, water, salt and pandan leaf. Mix well.
Bring it to a boil. Cover and simmer for 10 mins till rice is cooked completely. Remove from heat and let it sit for 10 mins. Fluff up the rice Set aside covered so it stays warm.
Soak dry red chillies in warm water for 10 mins. Drain and reserve the water for grinding. Soak tamarind in warm water. Squeeze and strain the pulp. Set aside till needed.
Now make sambal. Grind all ingredients except tamarind, chicken stock cube, salt and jaggery to a coarse paste. I used my food processor.
Heat oil and add the coarsely ground masala. Cook till raw smell leaves. It will take around 2 to 3mins.
Now add in tamarind juice, salt, chicken stock cube and jaggery and mix well. Cook till oil separates. Set aside.
Just before serving, Now fry some anchovies and peanuts. Hard boil some eggs.
Serve sambal with rice, cucumber, peanuts, ayam goreng and boiled egg.