Nasi lemak

Ingredients

Quantities for 5 servings.

• 500 g Jasmine rice
• 400 ml Coconut milk
• 2 piece Pandan leaves
• 30 g Ginger
• 15 piece Dried chillies
• 8 piece Shallots
• 5 clove Garlic
• 2 tsp Belacan shrimp paste
• 2 tbsp Tamarind paste
• 2 tbsp Palm sugar
• 100 g Dried anchovies
• 100 g Peanuts
• 5 piece Eggs
• 1 piece Cucumber
• 150 ml Vegetable oil
• to taste Salt

Method

1. Rinse the rice until the water runs clear and cover it with coconut milk let down with water, salt and pandan.
2. Add slices of ginger and cook covered for fifteen minutes, then let it stand ten.
3. Soak the dried chillies in boiling water for twenty minutes and blend them with the shallot, garlic and belacan.
4. Fry the paste in oil for twenty minutes over medium heat, until oil breaks out at the edges.
5. Add the tamarind, palm sugar and salt and cook the sambal ten minutes more to thicken it.
6. Fry the anchovies and peanuts separately until crisp and hard-boil the eggs.
7. Build the plate: a mound of rice, a spoon of sambal, anchovies, peanuts, half an egg and cucumber slices.