Nasi Lemak

Instructions

1. 1 Combine the rinsed rice, coconut milk, water, and salt in a rice cooker or heavy pot. Nestle the knotted pandan leaves, bruised lemongrass, and ginger slices into the rice and cook until all liquid is absorbed.
2. 2 If using a pot, bring to a simmer over medium heat uncovered, then cover tightly, reduce to the lowest heat, and steam for twelve minutes. Remove from heat and let rest covered for ten more minutes without lifting the lid.
3. 3 Prepare the sambal by blending the soaked dried chillies into a paste. Fry the paste in oil over medium heat for eight to ten minutes, then add the shrimp paste, tamarind, and sugar, cooking until the oil separates.
4. 4 Season the chicken drumsticks with turmeric and salt, then deep-fry in hot oil at one hundred seventy degrees for twelve to fifteen minutes, turning occasionally, until the skin is deeply golden and the meat is cooked through.
5. 5 In the same oil or a small pan, fry the dried anchovies over medium heat for two to three minutes until golden and crunchy, then drain on paper towels. Separately toast the peanuts if not already roasted.
6. 6 Remove the pandan leaves, lemongrass, and ginger from the cooked rice. Fluff the coconut rice gently with a fork, being careful not to break the grains, and mound it in the centre of each plate.
7. 7 Arrange the fried chicken, a spoonful of sambal, crispy anchovies, roasted peanuts, hard-boiled egg halves, and cucumber slices around the rice. Serve immediately, optionally on a banana leaf for traditional presentation.