Nasi Lemak with Sambal

Two things carry nasi lemak. Rice cooked in coconut milk with a knotted pandan leaf, and a sambal that has been fried patiently until the oil separates and comes back to the surface. That separation is the signal. Before it, the sambal tastes raw.

1. 1

   Put the rinsed rice, coconut milk, 1 cup of water, the pandan knots, ginger and a good teaspoon of salt in a pot. Bring to a boil, cover and drop to the lowest heat for 15 minutes, then leave it covered for 10 more.

   For this step

   • 2 cups (370 g) jasmine rice
   • 1 cup (240 g) coconut milk
   • 2 pandan leaves
   • 1 thumb fresh ginger
2. 2

   Blend the soaked chillies, shallots and garlic to a coarse paste with a splash of water.

   For this step

   • 12 dried chillies
   • 6 shallots
   • 4 cloves garlic
   • 1 tbsp tamarind paste
3. 3

   Heat the oil in a wide pan and fry the paste over medium low, stirring often, for 20 minutes.

   For this step

   • 1 tbsp tamarind paste
4. 4

   Keep going until the paste darkens to brick red and you can see oil pooling at the edges. That is the point it is cooked.

   For this step

   • 1 tbsp tamarind paste
5. 5

   Stir in the tamarind, sugar and a teaspoon of salt and cook for 3 minutes more. Taste and adjust, it wants to be sweet, salty and sour at once.

   For this step

   • 1 tbsp tamarind paste
   • 2 tbsp (25 g) palm sugar or brown sugar
6. 6

   Fluff the rice with a fork, pulling out the pandan and ginger, and serve with the sambal, halved eggs, peanuts and cucumber.

   For this step

   • 2 cups (370 g) jasmine rice
   • 2 pandan leaves
   • 1 thumb fresh ginger
   • 4 eggs
   • 1 handful roasted peanuts and sliced cucumber

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