Nasi Lemak

Shopping list

• 400 g jasmine rice — rinsed and drained

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• 400 ml coconut milk

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• 200 ml water

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• 2 piece pandan leaves — tied in a knot (or substitute 1 tsp vanilla extract)

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• 1 tsp salt

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• 100 g dried anchovies (ikan bilis) — heads removed

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• 100 g roasted peanuts — skinless

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• 3 tbsp vegetable oil — for frying

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• 4 piece eggs — hard-boiled and peeled

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• 1 piece cucumber — sliced into rounds

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• 150 g sambal (shop-bought or homemade)

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Step by step

1. 1

   Combine the rinsed rice, coconut milk, water, pandan leaves, and salt in a rice cooker or heavy-bottomed pot. Stir well.

2. 2

   If using a rice cooker, cook according to the manufacturer's instructions. If using a pot, bring to the boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let stand covered for 10 minutes.

3. 3

   While the rice cooks, heat the vegetable oil in a frying pan over medium heat. Fry the dried anchovies for 3– 4 minutes, stirring frequently, until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.

4. 4

   In the same pan, briefly toast the peanuts for 1– 2 minutes until fragrant, then remove and set aside.

5. 5

   Fluff the coconut rice with a fork and discard the pandan leaves.

6. 6

   To serve, place a generous scoop of coconut rice on each plate. Arrange the fried anchovies, toasted peanuts, a halved hard-boiled egg, cucumber slices, and a spoonful of sambal alongside the rice.