In the blender, blend the dried chillies, red chillies, red onion, and garlic until it forms a paste.
In a pan heat up some oil and fry the chili paste until the oil begins to separate.
Add the tamarind juice, sugar and continue cooking for 15 minutes until the mixture turns a dark red. Taste and adjust salt if necessary.
For the brown rice add crushed ginger and pandan and cook as normal. Ratio: 1 cup rice with 2 cups of water.
When the rice is cooked, toss with a bit of virgin coconut oil to give it the coconut flavour.
Microwave or dry fry the ikan bilis till crisp.
Dry fry the peanuts in a pan until lightly browned.
To serve, cut the egg in half, place it together with the ikan bilis, the rice, the peanuts and the sambal on a plate. Garnish with cucumber.