Nasi Lemak

Ingredients

• 1.5 cups Jasmine Rice
• 200 ml Coconut Milk
• 320 ml Water
• 2 pcs Pandan Leaves
• 1 pcs Lemongrass
• 3 pcs Garlic
• 6 pcs Dried Red Chilies
• 1 tsp Belacan
• 1.5 tbsp Tamarind Paste
• 1 tbsp Palm Sugar
• 1.5 tsp Kosher Salt
• 5 tbsp Vegetable Oil
• 40 g Dried Anchovies
• 60 g Roasted Peanuts
• 2 pcs Eggs
• 0.5 pcs Cucumber
• 1 pcs Lime
• 2 pcs Shallot

Method

1. Rinse {jasmine_rice} under cold water until the water runs almost clear, then drain well so the grains cook up fluffy.
2. Combine drained {jasmine_rice}, {coconut_milk}, {water}, {pandan_leaves}, bruised {lemongrass}, and {kosher_salt} in a saucepan or rice cooker. Cook gently until the rice is tender and aromatic, then rest covered so the steam finishes the grains.
3. Lower {eggs} into gently boiling water and cook until the yolks are just set. Cool under running water and peel.
4. Thinly slice {cucumber} on a bias for a cool, crisp contrast at the plate.
5. Blend {shallot}, {garlic}, {dried_red_chilies}, and {belacan} with a splash of {water} into a coarse paste so it fries evenly and develops depth.
6. Heat {vegetable_oil} in a small saucepan over medium heat. Add the rempah and fry, stirring often, until darkened, fragrant, and the oil separates. Add {tamarind_paste}, {palm_sugar}, more {kosher_salt}, and {water}, then simmer until thick, glossy, and balanced with sweet heat and tang.
7. Heat more {vegetable_oil} in a small skillet over medium heat and fry {dried_anchovies} in a single layer until golden and crisp. Transfer to a towel so they stay crunchy.
8. Fluff the {jasmine_rice} and discard the {pandan_leaves} and {lemongrass}. Halve the {eggs}. Spoon the rice onto plates with {cook_sambal}, {dried_anchovies}, {roasted_peanuts}, {cucumber}, and {eggs}. Finish with a squeeze of {lime} for brightness.