Nasi Lemak

Method

1. prep3 min
   rice water mostly clear
   Rinse the rice thoroughly and drain. Removing loose surface starch helps the coconut rice stay fluffy rather than turning greasy and clumped.
2. simmer18 min
   rice tender and liquid absorbed
   Cook rice with coconut milk, water, pandan and half the salt at a gentle simmer, tightly covered. Coconut milk contributes fat as well as liquid, so do not add a full plain-water rice ratio on top of it.
3. rest10 min
   grains set and separate when fluffed
   Take the rice off heat and leave it covered, then remove pandan and fluff gently. The covered rest finishes hydration without breaking the grains.
4. fry6 min
   anchovies crisp and peanuts toasted
   Fry most of the dried anchovies and the peanuts in a little oil until crisp, then drain. Keep them out of the wet sambal so their crunch survives service.
5. mix3 min
   chiles, shallots and garlic form a coarse paste
   Blend or pound the softened chiles with shallots, garlic and a small handful of the remaining anchovies. A cohesive paste fries evenly and gives the sambal depth.
6. fry10 min
   paste darkened, fragrant and oil visibly separating
   Fry the chile paste in the remaining oil over medium-low heat until it darkens and releases oil around the edges. Stopping while the aromatics still smell raw produces a harsh sambal.
7. season5 min
   sambal thick, sweet-hot-sour and glossy
   Stir in tamarind paste, sugar, remaining salt and a splash of water, then simmer until thick. Balance heat with enough sweetness and acidity to remain distinct against rich coconut rice.
8. boil10 min
   eggs set through
   Boil the eggs to firm yolks, cool, peel and halve. Their mild richness is part of the basic plate rather than a garnish-only addition.
9. assemble3 min
   components distinct around fragrant rice
   Serve coconut rice with sambal, crisp anchovies, peanuts, egg and cucumber arranged separately so diners can balance heat, richness, crunch and freshness in each bite.