Nasi Lemak

1.Boil jasmine rice with coconut milk, water, pandan leaves, and salt in a rice cooker. Once cooked, fluff the rice and discard the pandan leaves.

2.Prepare the sambal chili paste by blending soaked chilies, shallots, garlic, ginger, belacan, tamarind juice, palm sugar, and salt until smooth.

3.Fry the anchovies until crispy and roast the peanuts in a dry pan until golden brown.

4.Slice cucumbers, halve the hard-boiled eggs, and arrange all accompaniments on a serving platter.

5.Serve the coconut rice with crispy anchovies, roasted peanuts, cucumber slices, hard-boiled eggs, a dollop of sambal, fresh cilantro leaves, and a lime wedge. Enjoy the rich flavors of Nasi Lemak!