Nasi lemak

Prepare

1. 🥄In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice.

Cook

1. 🔥Cover, and bring to a boil.
2. 🧂Reduce heat, and simmer for 20 to 30 minutes, or until done.

Steps

1. 🧂Step 2
2. 🍳Place eggs in a saucepan, and cover with cold water.

Cook

1. 🍳Bring water to a boil, and immediately remove from heat.

Steps

1. 🫇Cover, and let eggs stand in hot water for 10 to 12 minutes.

Prepare

1. 🍽️Remove eggs from hot water, cool, peel and slice in half.
2. 🌿Slice cucumber.

Steps

1. 🌿Step 3
2. ✨Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat.

Cook

1. ✨Stir in peanuts and cook briefly, until lightly browned.

Steps

1. 🥄Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease.
2. 🔥Return skillet to stove.

Cook

1. 🔥Stir in the contents of one package anchovies; cook briefly, turning, until crisp.

Steps

1. 🧂Remove with a slotted spoon and place on paper towels.
2. 🍳Discard oil.
3. 🫇Wipe out skillet.
4. 🍽️Step 4
5. 🌿Heat 2 tablespoons oil in the skillet.

Cook

1. 🍳Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes.

Prepare

1. 🫇Mix in the chile paste, and cook for 10 minutes, stirring occasionally.

Steps

1. 🍽️If the chile paste is too dry, add a small amount of water.

Cook

1. 🌿Stir in remaining anchovies; cook for 5 minutes.
2. ✨Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.

Steps

1. ✨Step 5

Serve

1. 🥄Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.