Nasi Lemak

Nasi lemak is delicious Malaysian coconut rice, drizzled with an anchovy and hot chile sauce, then topped with fried anchovies, fried peanuts, sliced cucumber, and hard-boiled egg.

Prep Time: 30 mins    Cook Time:30 mins     Total Time:1 hr    Servings:8

Ingredients   

 Rice: 

• 2 cups coconut milk
• 2 cups water
• 2 cups long grain rice, rinsed and drained
• 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
• ¼ teaspoon ground ginger
• 1 whole bay leaf
• salt to taste

 Garnish: 

• 1 cup oil for frying
• 1 cup raw peanuts
• 1 (4 ounce) package white anchovies, washed
• 4 large hard-boiled eggs, peeled and halved
• 1 medium cucumber, sliced
• Sauce:
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 3 medium shallots, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 teaspoons chile paste
• 1 tablespoon water, or more as needed (Optional)
• 1 (4 ounce) package white anchovies, washed
• ¼ cup tamarind juice
• 3 tablespoons white sugar
• salt to taste

 Directions   

-Make the rice: Stir coconut milk, water, rice, fresh ginger, ground ginger, bay leaf, and salt together in a medium saucepan. Cover and bring to a boil over medium heat. Reduce the heat and simmer until tender, 20 to 30 minutes. Discard bay leaf and keep rice warm until garnish and sauce are ready.

-While the rice is cooking, make the garnish: Heat 1 cup vegetable oil in a large skillet over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place onto paper towels to soak up excess grease.

-Return the skillet to the stove. Stir in anchovies and cook, turning occasionally, until crisp, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Discard oil and wipe out the skillet.

-Make the sauce: Heat oil in the clean skillet. Stir in onion, shallots, and garlic; cook until fragrant, 1 to 2 minutes. Mix in chile paste and cook for 10 minutes, stirring occasionally; if mixture is too dry, add water as needed. Stir in anchovies and cook for 5 minutes. Stir in tamarind juice, sugar, and salt; simmer until sauce is thick, about 5 minutes.-Ladle warm rice into bowls. Top with warm sauce, then top with peanuts, fried anchovies, hard-boiled eggs, and cucumber.