Malaysian Nasi Lemak

Step 1

Rinse the 1.5 cups jasmine rice until water runs clear. Combine in a pot with 1 cup coconut milk, 1 cup water, and 2 pandan leaves (tied in a knot). Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 15-20 minutes.

Step 2

While rice cooks, heat a dry skillet over medium heat. Add 0.5 cup dried anchovies and toast, stirring frequently, until golden and crisp, about 3-4 minutes. Remove and set aside.

Step 3

In the same skillet, combine 3 tbsp sambal oelek and 1 tbsp brown sugar. Cook over low heat, stirring, until sugar dissolves and mixture is fragrant, about 2 minutes. Add 2 tbsp water and simmer until slightly thickened, about 1 minute. Set aside.

Step 4

Heat a non-stick pan over medium-high heat with 1 tsp oil. Crack 2 eggs into the pan and fry until whites are set but yolks are still runny, about 2-3 minutes. Season with salt and pepper.

Step 5

Slice 0.5 cucumber into thin rounds. To serve, place a scoop of coconut rice on each plate, top with a fried egg, cucumber slices, crispy anchovies, and a spoonful of sambal. Garnish with fresh mint or coriander if you have it.