Nasi Lemak: The Ultimate Malaysian Comfort Food

1.Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2.In a rice cooker or pot, combine the rinsed rice, coconut milk, water, salt, and pandan leaf (if using). Stir to mix well.

3.Cook the rice according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is fluffy and cooked through.

4.While the rice is cooking, prepare the boiled eggs. Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 10-12 minutes, then transfer to cold water to cool before peeling.

5.In a frying pan, lightly fry the anchovies until they are crispy. Remove and drain on paper towels to absorb excess oil.

6.Slice the cucumber into thin rounds for serving.

7.Once the rice is cooked, fluff it with a fork and serve it on a plate or in a bowl. Top with crispy anchovies, sliced boiled eggs, cucumber, a generous scoop of sambal, and a sprinkle of roasted peanuts.