Nasi Lemak

Instructions 👩🏻‍🍳

• Step 1
  Rinse the rice under running water until it runs mostly clear, then drain well.
• Step 2
  Combine the rinsed rice, coconut milk, water, salt, knotted pandan leaves, and bruised lemongrass stalk in a rice cooker or heavy-bottomed pot.
• Step 3
  Cook using the rice cooker's regular setting or on the stovetop by bringing to a boil, then reducing heat to a low simmer until the liquid is absorbed and the rice is tender (about 15-20 minutes).
• Step 4
  Rest the rice for 10 minutes with the lid on after cooking, then fluff gently with a fork before serving.
• Step 5
  Fry peanuts in a little oil over medium heat until golden brown, then remove and set aside to drain on paper towels.
• Step 6
  Fry anchovies in the same oil until crispy and light brown. Remove with a slotted spoon and drain. You can also serve some mixed into the finished sambal later.
• Step 7
  Hard-boil the eggs and slice the cucumber.
• Step 8
  Soak dried chilies in hot water for about 15 minutes to soften, then drain.
• Step 9
  Blend the soaked chilies, shallots, and garlic into a smooth paste using a food processor.
• Step 10
  Cook the paste in a wok or skillet with 2-3 tablespoons of oil over medium-low heat. Stir-fry until fragrant and the oil separates and turns a deep reddish color (about 10-15 minutes).
• Step 11
  Add the sliced onions and cook for another few minutes. Then, pour in the prepared tamarind juice, salt, and sugar.
• Step 12
  Simmer on low heat until the sauce thickens. Taste and adjust seasoning as needed (it should be sweet, spicy, and slightly sour).
• Step 13
  Scoop the warm coconut rice onto a plate traditionally on a banana leaf.
• Step 14
  Arrange the sambal, fried anchovies, roasted peanuts, cucumber slices, and hard-boiled egg halves around the rice.
• Step 15
  Serve immediately and enjoy!