Nasi lemak

Name: Nasi lemak
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Malaysian
Ingredients: 450g (1 lb) jasmine rice; 200ml (6.8 fl oz) coconut milk; 2 pandan leaves (available frozen at local Asian supermarkets); bottom half of a lemongrass stalk; salt to taste; peanut oil for frying; 200g (7 oz) raw peanuts; 150g (5.3 oz) dried anchovies; 4 eggs, soft-boiled; 1/2 a cucumber, sliced; banana leaves for serving; your favourite sambal

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Nasi lemak

Ingredients

450g (1 lb) jasmine rice
200ml (6.8 fl oz) coconut milk
2 pandan leaves (available frozen at local Asian supermarkets)
bottom half of a lemongrass stalk
salt to taste
peanut oil for frying
200g (7 oz) raw peanuts
150g (5.3 oz) dried anchovies
4 eggs, soft-boiled
1/2 a cucumber, sliced
banana leaves for serving
your favourite sambal

Directions

To make the coconut rice, rinse the rice three times and then drain the water. Open the coconut milk and reserve the cream from the top for later. Add the 200ml (6.8 fl oz) of coconut milk to the rice cooker bowl with the rinsed rice, then top it off with water until it reaches the first knuckle of your finger. Add the pandan and crushed lemongrass to the pot along with a pinch of salt, and cook in the rice cooker.
Once the rice is cooked, add the reserved coconut cream to the top of the cooked rice and let it sit for 10 minutes.
Then, fry the peanuts and anchovies, boil your eggs to your liking (I recommend 7 minutes), slice the cucumber, and toast the banana leaves over an open flame.
To assemble, add the rice onto the toasted banana leaves, then arrange the eggs, peanuts, cucumber, sambal, and fried anchovies around the outside.