Nasi Lemak

Method

1. 01

   Combine rice, coconut milk, 2 cups water, ginger, pandan leaves and salt in a saucepan. Bring to a gentle boil, cover and simmer over low heat for 18 minutes until the liquid is absorbed. Remove from the heat and rest covered for 10 minutes, then remove ginger and pandan and fluff.

2. 02

   Meanwhile, lower the eggs into a saucepan of gently boiling water and simmer for 11 minutes until the whites and yolks are firm. Cool under cold water, peel and halve.

3. 03

   Heat 2 tbsp vegetable oil in a skillet over medium heat. Fry the dried anchovies for 5 minutes, stirring, until crisp and lightly golden. Lift onto paper towels.

4. 04

   Add the remaining oil, onion and shallots to the skillet. Cook over medium-low heat for 7 minutes until soft. Add garlic and chile paste and cook for 8 minutes, stirring, until darker and fragrant.

5. 05

   Stir in tamarind concentrate, brown sugar and the remaining 1/4 cup water. Simmer for 8 minutes until thick and glossy. Fold in half the anchovies.

6. 06

   Divide the rice among six plates. Add sambal, the remaining crisp anchovies, roasted peanuts, cucumber and egg halves in separate piles so each bite can be mixed at the table.