Nasi Lemak (Nasi Lemak) — Coconut Rice with Sambal and Classic Garnishes

• 400 gjasmine rice
• 300 mlfull-fat coconut milk
• 250 mlwater
• 2pandan leaves (knotted)
• 1 inchfresh ginger (lightly bruised)
• 1 tspfine sea salt
• 30 gdried red chiles (stems removed)
• 160 gshallots (peeled and sliced)
• 3 clovegarlic
• 10 gbelacan shrimp paste (toasted until aromatic)
• 60 mlneutral cooking oil
• 1 tbsptamarind paste
• 20 gpalm sugar (finely chopped)
• 120 gdried anchovies (ikan bilis, cleaned and split)
• 80 graw peanuts (skin-on if available)
• 4eggs
• 200 gcucumber (sliced into half-moons)
• 4banana leaves (wiped clean and softened briefly over heat)

Instructions

1. 1

   Rinse the jasmine rice in several changes of cool water until the water runs mostly clear, then drain it well for 10 minutes. This removes excess surface starch so the coconut rice cooks fragrant and separate rather than heavy or gummy.

2. 2

   Place the drained rice, coconut milk, 250 ml water, knotted pandan leaves, bruised ginger, and 1 tsp salt in a rice cooker or heavy pot. Stir once to distribute the salt, then cook until the rice is tender and the liquid is fully absorbed.

3. 3

   When the rice is cooked, let it rest covered for 10 minutes before opening the lid. Remove the pandan and ginger, then fluff the rice gently with a rice paddle so the coconut fat is evenly distributed without crushing the grains.

4. 4

   Soak the dried red chiles in hot water for 15 minutes, then drain them and discard most of the seeds if you prefer a milder sambal. Blend the softened chiles with shallots, garlic, toasted belacan, and 120 ml water until you have a smooth paste.

5. 5

   Heat 60 ml oil in a wok or heavy saucepan over medium heat and add the chile paste. Fry the paste for 18 to 22 minutes, stirring often, until the oil separates, the color deepens, and the raw chile smell becomes rounded and sweet.

6. 6

   Stir the tamarind paste, palm sugar, and 0.5 tsp salt into the sambal. Simmer for 5 minutes until glossy and balanced, then fold in 40 g of the fried anchovies after they are prepared so the sambal has both savoriness and texture.

7. 7

   For the garnishes, heat 250 ml oil in a small wok or saucepan to 170°C. Fry the dried anchovies in batches for 2 to 3 minutes until crisp and pale golden, then drain them on a rack or paper towel.

8. 8

   Remove most of the frying oil, leaving 1 tbsp in the pan, and toast the peanuts over medium-low heat for 5 to 7 minutes. Stir constantly until they are golden and nutty, then drain and cool them so they become crisp.

9. 9

   Place the eggs in a saucepan and cover them with 3 cm of water, then bring the water to a gentle boil. Cook for 9 minutes, transfer the eggs to cold water for 5 minutes, peel them, and halve each egg lengthwise.

10. 10

    Line each plate with a softened banana leaf and mound one serving of coconut rice in the center. Arrange sambal, crisp anchovies, peanuts, cucumber slices, and egg around the rice, keeping the sambal slightly apart so each diner can mix the plate as desired.