Nasi Lemak

Ingredients

• 300g jasmine rice, rinsed
• 250ml coconut milk
• 200ml water
• 2 pandan leaves, knotted
• 1 teaspoon salt
• 3cm ginger, sliced
• 10 dried red chillies, soaked
• 4 shallots
• 3 garlic cloves
• 1 tablespoon tamarind paste
• 2 tablespoons sugar
• 4 eggs
• 80g dried anchovies
• 80g roasted peanuts
• 1 cucumber, sliced
• Oil for frying

Before you cook

• Rinse the rice until the water runs clear.
• Soak the dried chillies in hot water for 15 minutes, then blend with the shallots and garlic into a paste.

Steps

1. Cook the rice with the coconut milk, water, pandan leaves, ginger and salt in a covered pan for 12 minutes.
2. Rest it off the heat, still covered, for 10 minutes, then fluff with a fork.
3. Fry the dried anchovies in oil until crisp, then drain them on paper.
4. In the same oil, fry the chilli paste over medium heat for 15 minutes until it darkens and the oil separates.
5. Add the tamarind, sugar and a splash of water and cook until thick and jammy.
6. Season the sambal with salt; it should be hot, sweet and sour all at once.
7. Boil or fry the eggs to your liking.
8. Serve the rice with a spoonful of sambal, the anchovies, peanuts, cucumber and egg arranged around it.