Malaysian Nasi Lemak Recipe

In a medium saucepan over medium heat stir together coconut milk water ground ginger ginger root salt bay leaf and rice. Cover and bring to a boil. Reduce heat and simmer for 20 to 30 minutes or until done.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water cool peel and slice in half. Slice cucumber.

Meanwhile in a large skillet or wok heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly turning until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.

Heat 2 tablespoons oil in the skillet. Stir in the onion garlic and shallots; cook until fragrant about 1 or 2 minutes. Mix in the chile paste and cook for 10 minutes stirring occasionally. If the chile paste is too dry add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt sugar and tamarind juice; simmer until sauce is thick about 5 minutes.

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