Hunter Pastry Recipe

Rinse and soak rice

Rinse 2 cups rice under cold water until the runoff is nearly clear, then drain. Optional: soak rice 15–20 minutes for more even cooking, then drain.

Cook rice

In a medium pot or rice cooker, combine the drained rice, 400 ml coconut milk, 300 ml water, pandan leaves (or pandan extract), turmeric (if using), and 3 tsp salt. If using a pot, bring to a gentle boil over medium heat, then reduce to low, cover tightly and simmer 15–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let steam, covered, 10 minutes. If using a rice cooker, set to cook until it switches to warm then let rest 10 minutes.

Fluff rice

Remove pandan leaves. Fluff rice gently with a fork before serving to separate grains.

Prepare anchovies

Rinse 150 g dried anchovies briefly and drain well. Remove any remaining heads if present and pat very dry with paper towels. Toss lightly with 2 tablespoons rice flour or cornstarch and 1 tsp salt to help crisping.

Heat oil and fry

Pour 400 ml oil into a heavy skillet or wok to a depth of about 1–1.5 inches (for shallow frying) or use a deep fryer. Heat oil to 170–180°C (340–355°F). Fry the anchovies in small batches for 1–2 minutes until golden and crisp. Avoid overcrowding. Use a slotted spoon to transfer to a paper towel–lined plate to drain. Let cool; anchovies will crisp further as they cool.

Soak and blend chilies

If using dried chilies, remove stems and seeds, then soak in hot water 15–20 minutes until softened; drain. In a blender or food processor, combine softened chilies (or fresh chilies), 5 shallots, 3 garlic cloves, and a pinch of salt. Blend to a coarse or smooth paste using a little water if needed.

Fry sambal paste

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the blended paste and fry, stirring frequently, 6–8 minutes until the raw smell disappears and oil begins to separate from the paste.

Season sambal

Add 1 tbsp tamarind paste, 2 tbsp palm sugar, and 1 tbsp fish sauce (or light soy). Continue to cook 4–6 minutes, stirring, until the sambal thickens to a spoon-coating consistency. Taste and adjust salt or sugar balance to achieve a sweet-sour-spicy profile. Remove from heat and let cool slightly.

Prepare cucumber and eggs

Thinly slice one cucumber into rounds and quarter or halve the slices if desired. Hard-boil 2 eggs (boil 9–11 minutes for firm yolk), cool in ice water, peel and halve.

Roast peanuts

If using raw peanuts, toast 1/2 cup peanuts in a dry skillet over medium heat, stirring, 4–6 minutes until fragrant and lightly browned. If already roasted, simply measure and set aside.

Plate the Hunter Pastry (Nasi Lemak style)

Spoon a generous portion of coconut rice onto each plate (about 1 cup cooked rice per serving). Arrange a spoonful of sambal beside the rice, a small pile of crispy fried anchovies, some roasted peanuts, cucumber slices, and one halved hard-boiled egg. Serve immediately so the anchovies remain crisp.