Nasi Lemak

Ingredients

• 2 cup coconut milk
• 2 cup water
• ¼ tsp ginger paste
• 1 ginger root
• 1 bay leaf
• 2 cup rice
• 4 eggs
• 1 cucumber
• 1 cup peanuts
• 8 oz anchovy fillets
• 2 tbsp vegetable oil
• 1 onion
• 3 cloves garlic
• 3 shallots
• 2 tsp chili powder
• 3 tbsp sugar
• ⅓ cup tamarind paste

Steps

1. Combine coconut milk, water, ginger paste, ginger root, bay leaf, and rice in a saucepan. Bring to a boil, then reduce heat and simmer for 20-30 minutes until rice is cooked.
2. Hard boil the eggs: place eggs in cold water, bring to a boil, then remove from heat and let stand for 10-12 minutes. Cool, peel, and slice. Slice the cucumber.
3. Heat 1 tablespoon of oil in a skillet. Fry peanuts until lightly browned, then remove. Fry half of the anchovies until crisp, then remove.
4. Heat 2 tablespoons of oil in the skillet. Sauté onion, garlic, and shallots until fragrant. Stir in chili powder and cook for 10 minutes, adding a little water if too dry.
5. Add the remaining anchovies, sugar, and tamarind paste to the skillet. Simmer for 5 minutes until the sauce thickens.
6. Serve the coconut rice topped with the anchovy sambal, crispy peanuts, sliced cucumber, and hard-boiled eggs.