Nasi Lemak

• 2 cups jasmine rice, washed
• 1 can (13.5 oz) coconut milk
• 2 pandan leaves, knotted
• 1/2 cup dried anchovies (ikan bilis)
• 1/2 cup raw peanuts
• 1 cucumber, sliced
• 2 hard boiled eggs, halved
• 5 dried chilies, soaked

Instructions

1. 1

   Gather and prepare all ingredients as specified in the ingredient list.

2. 2

   Wash the rice and place it in a rice cooker.

3. 3

   Add coconut milk, water, a pinch of salt, and knotted pandan leaves.

4. 4

   Cook as per normal rice setting.

5. 5

   Fry the dried anchovies (ikan bilis) in hot oil until golden and crispy.

6. 6

   Remove and drain.

7. 7

   In the same oil, fry the peanuts until toasted.

8. 8

   Make the sambal: Blend chili, onion, and garlic.

9. 9

   Sauté in oil until fragrant.

10. 10

    Add tamarind juice, sugar, and salt.

11. 11

    Cook until the oil separates and it turns dark red.

12. 12

    Hard boil the eggs, peel and halve them.

13. 13

    Slice the cucumber.

14. 14

    Serve the fluffy coconut rice hot with a dollop of sambal, fried anchovies, peanuts, cucumber slices, and egg.