These flatbreads are making us reconsider our lifelong commitment to pizza:
½ English hothouse cucumber, cut in half lengthwise, thinly sliced crosswiseChop paper lantern chiles into ½" pieces, discarding most of the seeds that fall out. Place in a small bowl and pour in boiling water to cover.
Let sit 30 minutes to soften, then drain. Meanwhile, bring oil and peanuts to a gentle simmer in a small saucepan over medium heat; cook, adjusting heat as needed, until peanuts are golden brown, 6–8 minutes. Using a slotted spoon, transfer nuts to paper towels to drain; set aside for serving. Immediately add anchovies to oil and cook until golden brown and crisp, about 2 minutes. Transfer to fresh paper towels; let cool. Set ¼ cup oil aside. Pulse shallots, garlic, and ¼ cup fried anchovies in a food processor until a smooth paste forms. Transfer to a medium bowl. Add paper lantern and Holland chiles to food processor and pulse until very smooth and no visible pieces of dried chile remain. Transfer chile purée to a small bowl. Heat reserved oil in a medium skillet over medium-high until shimmering. Add shallot mixture and cook, stirring, until slightly darkened in color and fragrant, about 2 minutes. Mix in chile purée and cook, stirring often, until it starts to stick to bottom of skillet, about 3 minutes. Reduce heat to low. Add sugar, tamarind concentrate, and ¼ cup water and cook, stirring often, until sambal is much darker in color and thickened, 25–35 minutes.Rice and assembly: Place rice in a medium saucepan and pour in cold water to cover; swirl with your hands to rinse away some of the starch. Drain and repeat process 2 more times. Water should be just slightly cloudy at this point. Place rinsed rice back into saucepan and cover with 2½ cups cold water; stir in salt. Gather pandan leaves together and tie into a knot; add to pan. Bring rice to a simmer over medium-high heat. Cover pan and reduce heat to low; cook 18 minutes. Remove lid and stir in coconut milk. Cover, remove from heat, and let sit 5 minutes. Meanwhile, bring a small saucepan of water to a boil. Carefully lower eggs into water. Cook 10 minutes, then transfer to a bowl of ice water and let cool. Peel eggs and cut in half lengthwise. Combine sambal ikan bilis, reserved fried peanuts, and reserved fried anchovies in a medium bowl and toss to evenly coat. Scoop a generous ½ cup sambal mixture into a 12-oz. bowl. Top with 1½ cups rice and pack into bowl with a rubber spatula to compress. The bowl should be filled to the rim. Place a slightly larger bowl upside down over bowl of rice. Invert so larger bowl is now on the bottom; lift off smaller bowl. You should have a dome of rice and anchovy mixture nestled in the center of the larger bowl. Arrange 8 cucumber slices around rice dome, overlapping slightly to make a semicircle. Add 2 egg halves to side of rice with no cucumber slices; season yolks lightly with soy sauce. Repeat with remaining rice, sambal mixture, cucumbers, and eggs to make 3 more bowls.