Kuala Lumpur Nasi Lemak

Ingredients

• •Rice
• •Coconut milk
• •Pandan leaf
• •Dried anchovies
• •Roasted peanuts
• •Cucumber
• •Hard boiled egg
• •Onion
• •Dried chili
• •Shrimp paste
• •Garlic
• •Tamarind

Steps

1. 1Rinse the rice well and cook it in a pot with coconut milk, water, a knotted pandan leaf, and a pinch of salt, using the usual ratio for steamed rice.
2. 2Once the liquid has mostly absorbed, cover the pot and let the rice steam undisturbed on the lowest heat for about fifteen minutes, until fluffy and fragrant.
3. 3While the rice cooks, rinse dried anchovies and fry them in oil over medium heat for about four minutes, until crisp and golden, then drain and set aside.
4. 4In the same oil, fry a handful of raw peanuts for about three minutes, until golden brown, then drain them separately from the anchovies.
5. 5Blend onion, garlic, dried chili, and shrimp paste into a smooth paste, then fry it in oil over low heat for about ten minutes, stirring often, until it turns deep red and fragrant.
6. 6Stir in tamarind pulp dissolved in water along with a pinch of sugar, and simmer the sambal for five more minutes, until thickened and glossy.
7. 7Fluff the coconut rice with a fork and mound it onto plates.
8. 8Arrange sliced cucumber, a halved hard boiled egg, the fried anchovies, and the fried peanuts around the rice.
9. 9Spoon the warm sambal generously over or alongside the rice just before serving.