Nasi Lemak

1. Preparation

Rinse 2 cups of jasmine rice under cold water until the water runs clear.

Soak the rinsed rice in water for 30 minutes, then drain.

Prepare the sambal by chopping 2 red chilies, 3 shallots, and 2 cloves of garlic finely.

Wash and slice 1 cucumber into thin rounds.

Hard boil 4 eggs in a pot, then peel and set aside.

Measure out 1 cup of coconut milk and 1 cup of water.

2. Cooking Rice

In a rice cooker or pot, combine the soaked rice, coconut milk, water, a pinch of salt, and 2 pandan leaves tied in a knot for fragrance.

Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low and cover for about 20 minutes until the rice is tender and fluffy.

3. Making Sambal

In a small pan, heat 2 tablespoons of oil over medium heat.

Add the chopped shallots and sauté until translucent, about 3 minutes.

Add the chopped garlic and chilies, cooking for another 2 minutes.

Stir in 1 tablespoon of sugar, 1 teaspoon of salt, and 2 tablespoons of water, simmering for 5-7 minutes until the mixture thickens. Set aside.

4. Frying Peanuts and Eggs

In a separate pan, dry fry 1/2 cup of raw peanuts over medium heat until golden brown, about 5 minutes. Remove and set aside.

In the same pan, heat a small amount of oil and fry the boiled eggs until the edges are slightly crispy. Slice in half after frying.

5. Assembly

Scoop a portion of the coconut rice onto a plate.

Add a generous amount of sambal on the side.

Place the fried egg and cucumber slices next to the rice.

Top with the fried peanuts for added crunch.