1. 把米洗好，加入一杯椰奶和一杯半的水。把香兰叶绑成一个结，放入锅内，大火加热到沸腾后，用小火煮二十分钟，一直搅拌。关掉火，盖上，十分钟后打开搅拌（也可以用电饭锅取代）Wash the rice and add in one cup of coconut milk and one and half cup of water. Tie up two pandan leaves into a knot and put into the pot. Boil on high heat and turn down the heat to low and simmer for 20 minutes, stirring continuously. Turn off the heat and cover the lid for 10 minutes. Open the lid and stir. If too difficult, you can use a rice cooker

2. 用油把花生炒至变色Use cooking oil to fry peanuts

3. 用油把江鱼仔煎脆Use cooking oil to fry anchovies until it is crisp

4. 把午餐肉用油煎到外皮香脆Use cooking oil to fry the luncheon meat until it is crisp on the outside

5. 煎好的配料，用吸油纸把多余的油去掉After frying the condiments, use blotting paper to remove excess oil

6. 把两个蛋打散煎成蛋饼。把黄瓜切片后，将椰浆饭盛在盘里，把所有的材料摆在旁边，加上参巴辣椒酱Fry two eggs and cut the cucumber into slices. Scoop the rice onto the plate and place condiments around the rice and add in sambal chilli