Nasi lemak

Seafood · Malaysian classic.

Ingredients

• 2 cups Coconut Milk
• 2 cups Water
• 1/4 tsp Ginger Paste
• 1 Ginger
• 1 Bay Leaf
• 2 cups Rice
• 4 Eggs
• 1 Cucumber
• 1 cup Peanuts
• 4 oz Anchovy Fillet
• 2 tbs Vegetable Oil
• 1 Onion
• 3 cloves Garlic
• 3 Shallots
• 2 tsp Chilli Powder
• 4 oz Anchovy Fillet
• 3 tbs Sugar
• 1/3 cup Tamarind Paste

Method

1. Stir — In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice.
2. Bring to a boil — Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
3. Cover and cook — Place eggs in a saucepan, and cover with cold water.
4. Bring to a boil — Bring water to a boil, and immediately remove from heat.
5. Cover and cook — Cover, and let eggs stand in hot water for 10 to 12 minutes.
6. Continue cooking — Remove eggs from hot water, cool, peel and slice in half.
7. Heat the pan — Slice cucumber. Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat.
8. Stir — Stir in peanuts and cook briefly, until lightly browned.
9. Continue cooking — Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease.
10. Stir — Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp.
11. Continue cooking — Remove with a slotted spoon and place on paper towels.
12. Heat the pan — Discard oil. Wipe out skillet. Heat 2 tablespoons oil in the skillet.

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• Mee goreng mamak
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