Nasi lemak

• Coconut Milk2 cups
• Water2 cups
• Ginger Paste1/4 tsp
• Ginger1
• Bay Leaf1
• Rice2 cups
• Eggs4
• Cucumber1
• Peanuts1 cup
• Anchovy Fillet4 oz
• Vegetable Oil2 tbs
• Onion1
• Garlic3 cloves
• Shallots3
• Chilli Powder2 tsp
• Anchovy Fillet4 oz
• Sugar3 tbs
• Tamarind Paste1/3 cup

Instructions

1. 1

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

2. 2

   Cover, and bring to a boil.

3. 3

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

4. 4

   Place eggs in a saucepan, and cover with cold water.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Slice cucumber.

9. 9

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

10. 10

    Stir in peanuts and cook briefly, until lightly browned.

11. 11

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

12. 12

    Return skillet to stove.

13. 13

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

14. 14

    Remove with a slotted spoon and place on paper towels.

15. 15

    Discard oil.

16. 16

    Wipe out skillet.

17. 17

    Heat 2 tablespoons oil in the skillet.

18. 18

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

19. 19

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

20. 20

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

21. 21

    Stir in remaining anchovies; cook for 5 minutes.

22. 22

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

23. 23

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