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

1. 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.
2. Once the rice is cooked, add the reserved coconut cream to the top of the cooked rice and let it sit for 10 minutes.
3. 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.
4. To assemble, add the rice onto the toasted banana leaves, then arrange the eggs, peanuts, cucumber, sambal, and fried anchovies around the outside.