Nasi Lemak (Malaysian Coconut Rice Breakfast)

Ingredients

• •2 cups jasmine rice
• •1 can (13.5 oz) coconut milk
• •1 1/2 cups water
• •2 pandan leaves, knotted
• •1 tsp salt
• •1 cup dried anchovies
• •1/2 cup raw peanuts
• •4 eggs
• •1 cucumber, sliced
• •1/2 cup sambal
• •2 tbsp vegetable oil

Directions

1. 1Rinse the jasmine rice, then combine it with coconut milk, water, pandan leaves, and salt in a saucepan.
2. 2Bring to a simmer, cover, and cook 15 minutes; rest off heat for 10 minutes before fluffing.
3. 3Fry the dried anchovies in 1 tablespoon oil until crisp, then transfer them to a plate.
4. 4Toast the peanuts in the same skillet with the remaining oil until lightly browned.
5. 5Boil the eggs for 8 minutes, cool them under cold water, peel, and halve.
6. 6Serve coconut rice with sambal, anchovies, peanuts, cucumber, and egg arranged separately around it.

💡 Keep the accompaniments separate until serving so the anchovies and peanuts stay crisp against the soft coconut rice.

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