Nasi Lemak

🔥 Prep

• Rinse the 2 cup rice until water runs clear, then drain.
• Measure out the 200 ml coconut milk.
• Tear the 2 pandan leaves into halves.
• Rinse the 50 g anchovies and pat dry.
• Roughly chop the 50 g peanuts.
• Slice the 0.5 cucumber into thin rounds.
• Hard-boil the 1 egg, then peel and slice it in half.

🔥 Cook

• 1. Place the rinsed rice, 200 ml coconut milk, and torn pandan leaves into a rice cooker pot; stir lightly.
• 2. Start the rice cooker on the regular cook setting (if using a pot, bring to a boil over medium-high heat, then reduce to low and cover).
• 3. Cook the rice for 15-20 minutes until tender and liquid absorbed.
• 4. While the rice cooks, heat a small pan over medium heat and toast the 50 g peanuts for 3-4 minutes until golden, stirring frequently.
• 5. In another pan, fry the 50 g anchovies over medium-low heat for 2-3 minutes until crisp, then transfer to paper towel to drain.
• 6. Warm the 50 g sambal in a tiny saucepan over low heat for 1 minute just to loosen its consistency.
• 7. Fluff the cooked rice with a fork, discarding the pandan leaves, and keep warm.

🔥 Serve

• Scoop a generous portion of fragrant coconut rice onto the center of each plate.
• Arrange a spoonful of sambal beside the rice.
• Top the rice with the crispy anchovies, toasted peanuts, cucumber slices, and halved hard-boiled egg.
• Add optional sides such as fried chicken, rendang, or fried tofu if desired.
• Serve immediately while the rice is warm and enjoy the combination of rich, spicy, and fresh flavors.