Nasi Lemak

Method

Rinse the jasmine rice thoroughly and cook with coconut milk, water, pandan leaves and salt in a rice cooker or heavy-bottomed pot until the rice is fluffy and fragrant, about 18-20 minutes. Meanwhile, make the sambal by grinding dried chillis, shallots, garlic and ginger into a paste, then fry in oil until fragrant. Deep fry the dried anchovies in hot oil until crispy, then drain on paper towels and mix with roasted peanuts to create the traditional garnish. Slice the cucumber lengthwise and halve the hard boiled eggs. Serve the fragrant coconut rice on a plate, arranging the crispy anchovies and peanuts, cucumber slices, egg halves and sambal paste around it, allowing each diner to mix according to preference.