Malaysian Nasi Lemak

Ingredients

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  2 cup or 480g

• Water

  Plain, clean water

  2 cup or 473g

• Rice

  Brown, Instant - Safeway

  2 cup dry or 400g

• Ginger

  Spices, ground

  100g

• Salt

  Table

  1 dash or 0.4g

• Oil

  Submarine Sandwich - Wegmans

  16 tbsp or 224g

• Peanuts

  All types, raw

  1 cup or 146g

• Anchovy

  Fish, european, raw

  4 oz or 113g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Shallots

  Raw

  3 shallot (medium) or 128g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chile

  Patak's

  ⅔ tablespoon or 67g

• Water

  Plain, clean water

  1 tbsp or 15g

• Tamarinds

  Raw

  ¼ cup, pulp or 30g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

Directions

1. Make the rice: Stir coconut milk, water, rice, fresh ginger, ground ginger, bay leaf, and salt together in a medium saucepan. Cover and bring to a boil over medium heat. Reduce the heat and simmer until tender, 20 to 30 minutes. Discard bay leaf and keep rice warm until garnish and sauce are ready.
2. While the rice is cooking, make the garnish: Heat 1 cup vegetable oil in a large skillet over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place onto paper towels to soak up excess grease.
3. Return the skillet to the stove. Stir in anchovies and cook, turning occasionally, until crisp, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Discard oil and wipe out the skillet.
4. Make the sauce: Heat oil in the clean skillet. Stir in onion, shallots, and garlic; cook until fragrant, 1 to 2 minutes. Mix in chile paste and cook for 10 minutes, stirring occasionally; if mixture is too dry, add water as needed. Stir in anchovies and cook for 5 minutes. Stir in tamarind juice, sugar, and salt; simmer until sauce is thick, about 5 minutes.
5. Ladle warm rice into bowls. Top with warm sauce, then top with peanuts, fried anchovies, hard-boiled eggs, and cucumber.