Malaysian Nasi Lemak with Coconut Rice, Sambal and Crispy Anchovies

1. 1

   Rinse jasmine rice under cold water until clear, then soak for 20 minutes.

2. 2

   In a pot, combine soaked rice, coconut milk, water, and salt. Cook on low heat until rice is fluffy.

3. 3

   While rice cooks, heat oil in a pan over medium heat and fry dried anchovies until crispy.

4. 4

   Prepare sambal by mixing with a little water if too thick, heating it gently.

5. 5

   Slice hard-boiled eggs and cucumber, then assemble the dish on plates.

6. 6

   Serve coconut rice topped with sambal, crispy anchovies, egg slices, cucumber, and coriander.

Per serving