Nasi Lemak

Steps

1. 1
   Step 1:

   In a medium saucepan over medium heat, stir together the coconut milk, water, ginger paste, ginger, salt, bay leaf, and rice.

2. 2
   Step 2:

   Cover and bring to a boil.

3. 3
   Step 3:

   Reduce the heat and simmer for 20 to 30 minutes, or until the rice is done.

   20–30 min
4. 4
   Step 4:

   Place the eggs in a saucepan and cover with cold water.

5. 5
   Step 5:

   Bring the water to a boil, then immediately remove the saucepan from the heat.

6. 6
   Step 6:

   Cover and let the eggs stand in the hot water for 10 to 12 minutes.

   10–12 min
7. 7
   Step 7:

   Remove the eggs from the hot water, cool, peel, and halve them.

8. 8
   Step 8:

   Slice the cucumber.

9. 9
   Step 9:

   Meanwhile, heat 1 cup vegetable oil in a large skillet or wok over medium-high heat. Stir in the peanuts and cook briefly until lightly browned. Remove with a slotted spoon and drain on paper towels.

10. 10
    Step 10:

    Cook the anchovies briefly in the oil, turning until crisp. Remove with a slotted spoon and drain on paper towels. Discard the oil and wipe out the skillet.

11. 11
    Step 11:

    Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 to 2 minutes.

    1–2 min
12. 12
    Step 12:

    Mix in the chilli powder and cook for 10 minutes, stirring occasionally. If it is too dry, add a small amount of water.

    10 min
13. 13
    Step 13:

    Stir in the remaining anchovies and cook for 5 minutes. Stir in the salt, sugar, and tamarind paste; simmer until the sauce is thick, about 5 minutes.

    5 min
14. 14
    Step 14:

    Serve the onion and garlic sauce over warm rice and top with peanuts, fried anchovies, cucumber, and eggs.