Ingredients
1 cup rice
1 cup water
2 tbsp fresh grated coconut
2 red onions – sliced
2 cloves garlic – minced
1 cup chili paste
½ cup cooking oil
Salt
Sugar
200g dried anchovies
20g fried peanuts
½ cucumber – cubed
½ head romaine lettuce – chopped
200g chicken breast
1 egg – boiled
1/3 cup Kewpie Roasted Sesame Soy
Methods
Cook the coconut rice – place rice in rice cooker with water, salt and fresh
shredded coconut. Cook according to packaging or until light and fluffy
Prepare Sambal – sautéi onions and anchovies in shallow oil till fragrant. Add
garlic, chili paste and cook for 8 minutes. Season with sugar and salt. Set
aside
Cook chicken breast – in a bowl, place the chicken and season with salt,
pepper and some cooking oil. Pan fry the chicken for 3 minutes on each side.
Set aside to cool
Assemble the salad – fill half the salad bowl with chopped romaines. Place the
cooked rice in the center and arrange the sliced chicken breast, cucumber,
Sambal, anchovies, peanuts and Kewpie Roasted Soy Sauce around the plate.
Ready to toss and serve