Rinse jasmine rice until water runs clear.
Add rice, coconut milk, water, salt, and pandan leaf to a rice cooker.
Cook until rice is fluffy, then fluff gently and keep warm.
Blend soaked dried chilies, onion, garlic, ginger, and shrimp paste into a smooth paste.
Heat oil in a pan over medium heat.
Fry the sambal paste until fragrant and oil separates.
Add tamarind water, sugar, and salt.
Simmer until thick and dark red, then stir in anchovies.
Fry anchovies until crispy.
Roast peanuts until golden.
Boil eggs, peel, and cut in half.
Slice cucumber.
Serve coconut rice with sambal, anchovies, peanuts, egg, and cucumber.