Peanut and Chili Nasi Impit with Shrimp and Coconut

Method

1. Mix peanut butter and chili flakes into the coconut milk during preparation.
2. In a pot, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer until rice is tender (about 15-20 minutes).
3. In a pan, sauté shredded coconut and dried shrimp with oil until fragrant and slightly golden (about 5 minutes).
4. Mix the cooked rice with the sautéed mixture and soy sauce. Press the mixture into a mold and let it cool completely before slicing into portions.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.