Nasi Lemak with Sambal, Peanuts & Cucumber

Ingredients

• 1 cup jasmine rice, rinsed
• ¾ cup coconut milk plus ¾ cup water
• 2 pandan leaves, knotted (or 1 slice ginger)
• 1 pinch salt
• 6 dried chilies, soaked, plus 2 fresh red chilies
• 3 shallots and 2 cloves garlic
• 1 tsp shrimp paste (belacan), toasted
• 2 tbsp oil, 1 tbsp sugar, and 1 tsp tamarind paste
• ⅓ cup roasted peanuts and ¼ cup crispy fried anchovies (ikan bilis) or fried shallots
• 2 eggs
• 1 Cucumber, sliced into cool half-moons

Method

1. Cook the rice with the coconut milk, water, pandan, and salt — bring to a boil, then cover on the lowest heat 12 minutes and rest 10. Fluff and admire the perfume.
2. Meanwhile blend the soaked and fresh chilies, shallots, garlic, and belacan into a paste. Fry it in oil over medium, stirring, 8–10 minutes until the oil separates and the rawness is gone.
3. Season the sambal with sugar, tamarind, and salt — it should be sweet-hot with a savory undertow.
4. Boil the eggs 8 minutes, then peel and halve. Toast the peanuts and anchovies in a dry pan until they rattle.
5. Plate a dome of coconut rice with sambal, egg, peanuts, anchovies, and Cucumber arranged around it like a delicious clock face.