Turmeric Coconut Rice Bowl

Built on the flavours of nasi lemak but assembled as a bowl you can actually make on a Tuesday. The rice is cooked in coconut milk with a knotted pandan leaf, which is what gives it that unmistakable smell. Everything else is just arranged around it.

1. 1

   Put the rinsed rice in a pot with the coconut milk, ½ cup of water, the turmeric, the pandan leaf and a good pinch of salt.

   For this step

   • 1 cup (185 g) jasmine rice
   • ¾ cup coconut milk
   • ½ tsp ground turmeric
   • 1 pandan leaf
2. 2

   Bring it to a boil, stir once, then cover and cook on the lowest heat for 12 minutes. Leave it covered off the heat for another 10 minutes and do not lift the lid.

3. 3

   Meanwhile, lower the eggs into boiling water and cook for 7 minutes for a just set yolk. Cool them under the tap and peel.

   For this step

   • 2 large eggs
4. 4

   Toast the peanuts in a dry pan for 2 minutes until they smell nutty.

   For this step

   • ⅓ cup (45 g) roasted peanuts
5. 5

   Fluff the rice with a fork and pull out the pandan. Build the bowls with rice, halved eggs, cucumber, peanuts and a generous spoon of sambal.

   For this step

   • 1 cup (185 g) jasmine rice
   • 1 pandan leaf
   • 2 large eggs
   • ⅓ cup (45 g) roasted peanuts
   • 1 cucumber
   • 3 tbsp sambal or chilli paste

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