Nasi Lemak with Sambal, Eggs & Peanuts

Name: Nasi Lemak with Sambal, Eggs & Peanuts
Total time: 50 min
Yield: 4 servings
Cuisine: Malaysian & Singaporean
Ingredients: 1½ cups jasmine rice; ¾ cup coconut milk; 2 thin slices ginger; 4 eggs; ½ cup roasted peanuts; 1 cucumber, sliced; 2 onions (1 chopped, 1 sliced into rings); 2 garlic cloves; 1 tbsp tamarind concentrate; 1 tbsp fish sauce; 8 dried red chiles; 3 tbsp oil; 2 tbsp sugar; salt

BreakfastMalaysian & Singaporean50 minServes 4700 kcal19 g protein

Photo: Meandkancil2020 · CC BY-SA 4.0 · source

Malaysia's national breakfast: fragrant coconut rice with a sweet, fiery onion sambal, boiled eggs, crunchy roasted peanuts and cool cucumber, all wrapped up in one plate.

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Ingredients

1½ cups jasmine rice
¾ cup coconut milk
2 thin slices ginger
4 eggs
½ cup roasted peanuts
1 cucumber, sliced
2 onions (1 chopped, 1 sliced into rings)
2 garlic cloves
1 tbsp tamarind concentrate
1 tbsp fish sauce

From your pantry: 8 dried red chiles, 3 tbsp oil, 2 tbsp sugar, salt.

Instructions

Rinse the rice until the water runs clear. Put it in a pot with the coconut milk, 1¼ cups water, the ginger and ½ tsp salt and cook as usual: boil, then cover and cook on low for 15 minutes and rest 10 minutes.
Soak the chiles in boiling water for 10 minutes, then stem and seed them and blend with the chopped onion, garlic and a splash of water into a smooth paste.
Heat the oil in a skillet over medium-low and fry the paste, stirring often, until it darkens to brick red and the oil separates, 8 to 10 minutes. Add the onion rings, tamarind, fish sauce, sugar and ¼ cup water and simmer until thick and jammy, 5 minutes. Taste for salt.
Meanwhile boil the eggs for 9 minutes and cool them in cold water, then peel and halve.
Mound the coconut rice on each plate and arrange sambal, eggs, peanuts and cucumber around it.

Tip: Traditionally the sambal is made with belacan (shrimp paste) and crisp-fried dried anchovies (ikan bilis), and the rice is cooked with knotted pandan leaves. Use them if you find them at an Asian market; the fish sauce stands in here. Make the sambal ahead: it keeps a week.