Nasi lemak

Instructions

1- In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice.

2- Cover, and bring to a boil.

3- Reduce heat, and simmer for 20 to 30 minutes, or until done.

4- Step 2 Place eggs in a saucepan, and cover with cold water.

5- Bring water to a boil, and immediately remove from heat.

6- Cover, and let eggs stand in hot water for 10 to 12 minutes.

7- Remove eggs from hot water, cool, peel and slice in half.

8- Slice cucumber.

9- Step 3 Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat.

10- Stir in peanuts and cook briefly, until lightly browned.

11- Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease.

12- Return skillet to stove.

13- Stir in the contents of one package anchovies; cook briefly, turning, until crisp.

14- Remove with a slotted spoon and place on paper towels.

15- Discard oil.

16- Wipe out skillet.

17- Step 4 Heat 2 tablespoons oil in the skillet.

18- Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes.

19- Mix in the chile paste, and cook for 10 minutes, stirring occasionally.

20- If the chile paste is too dry, add a small amount of water.

21- Stir in remaining anchovies; cook for 5 minutes.

22- Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.

23- Step 5 Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.