3 tbsp brown rice (pre-soaked for 3 hours)
2 eggs (egg yolks and whites separated)
2 tbsp water
130 g tapioca (finely shredded)
2 tbsp purple cabbage (finely shredded)
2 tbsp carrots (finely shredded)
1 red chili (sliced thinly)
2 garlic cloves (chopped)
2 tbsp cilantro (chopped)
20 g boneless anchovies (pre-soaked for 10 minutes, chopped)
salt (to season)
pepper (to season)
cooking oil