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Malaysian nasi lemak

Name: Malaysian nasi lemak
Total time: 50 min
Yield: serves 4
Ingredients: 400 g Rice; 400 ml Coconut milk; 1 leaf Pandan leaf; 1 tsp Salt; 1 Onion; 3 cloves Garlic; 3 tbsp Olive oil; 4 Chili pepper; 50 g Anchovies; 50 g Peanuts; 4 Egg; 1 Cucumber

Preparation time: 50 min
Servings: serves 4

Ingredients

serves 4

Rice — to buy400 g
Coconut milk — to buy400 ml
Pandan leaf — to buy1 leaf
Salt — to buy1 tsp
Onion — to buy1
Garlic — to buy3 cloves
Olive oil — to buy3 tbsp
Chili pepper — to buy4
Anchovies — to buy50 g
Peanuts — to buy50 g
Egg — to buy4
Cucumber — to buy1

Preparation

Rinse the rice until the water runs clear, then cook it in coconut milk diluted with a little water with a pandan leaf and a pinch of salt: this coconut milk replaces the usual cooking water and flavours all the rice.
Meanwhile, prepare the sambal: cook the onion and garlic in the oil for 3 minutes, add the blended chilli and cook for 10 minutes over low heat until the paste thickens and the oil rises to the surface.
Heat a little oil and fry the dried anchovies and peanuts separately for 2-3 minutes until nicely crisp, drain on paper towel.
Hard-boil the eggs for 9 minutes, cool them, peel and halve.
Cut the cucumber into thin rounds.
Plate the coconut rice on each plate with a spoonful of sambal, the crispy anchovies and peanuts, the boiled egg and cucumber.
Serve immediately, this is traditionally Malaysia's most popular breakfast.