Directions

1) Wash basmati rice three to four times until the water is clear. Drain in a colander.
2) Add all the ingredients to an electric rice cooker, turn on and let steam until the rice is cooked. Let sit covered for five more minutes. Discard the garlic, ginger and pandan leaves and stir the rice.
3) Heat oil in a wok over medium-low heat. When the oil shimmers, add the raw peanuts and cook for about 5 minutes. Drain the peanuts with a slotted spoon on a paper towel, while leaving the oil in the wok. Set aside.
4) Wash the dried anchovies once in a bowl and discard the water. If using larger size dried anchovies, it is advisable to discard the fish heads. Stir fry in the hot wok, cooking slowly for about 5 minutes until they are golden brown and crispy. Drain the anchovies with a slotted spoon on a piece of paper towel. Set aside.
5) Blend the chili peppers, garlic, ginger, and shallots with ¼ cup water to create a paste. Add to the wok. Add in the salt and sugar. Stir fry for 10 minutes until all the ingredients are cooked and the oil rises to the surface. You'll notice the oil also becomes red (from the chili). Add in the onion and cook for another 5 minutes.
6) Meanwhile, mix tamarind paste with 1/2 cup of water. Strain the mixture into the wok. Cook for another 3 minutes. Add in the crispy anchovies and stir fry for another minute. Turn off the heat and set aside.
7) Heat the banana leaves on a fire to soften. Place on top of butcher paper, shiny side down.
8) For each banana leaf, place about 1 cup of the cooked basmati rice in the middle of the leaves. Put about 2 Tbs. of the anchovies mixture on top of the rice. Place sliced cucumbers, 1/2 of the hard boiled egg, 1 Tbs. of the peanuts around the rice. Wrap the whole package and set aside. Repeat for the remaining seven packages.