Simple nasi lemak
|165 ml||Coconut cream|
|1 cup||Jasmine rice|
|1 cube||Fresh ginger, (finger sized)|
Fried sweet and salty anchovies and peanuts
|1½ cups||Ikan bilis|
|3||Red chillies, soaked in cold water, squeezed dry and chopped|
|2||Garlic cloves, chopped|
|¼ cup||Tamarind water|
Cucumber and egg
- Put the rice in a heavy saucepan and rinse thoroughly with cold water. Drain well.
- Add the can of coconut cream and then the cold water. Mix with the rice and leave to soak for 30 minutes. Add the salt and ginger (sliced) and put over a moderate heat.
- When the liquid boils, turn the heat down very low, cover the saucepan and cook for 20-25 minutes until the rice is tender and the liquid absorbed. Keep the lid on the saucepan until ready to serve, then fluff the rice with a fork and spoon onto the middle of 4 lunch plates.
- Make sure the ikan bilis are completely dry by putting in a warm 75°C oven for 20 minutes or spreading them on an oven tray in the sunshine.
- Put the shallots (chopped), garlic (chopped) and chillies (soaked in cold water, squeezed dry and choped) in a mini-processor and whiz until they form a paste. Set aside.
- Pour a few tablespoons of cooking oil into a wok or deep frying pan. When hot, add the peanuts and fry until they are a rich brown, remembering that they will continue to darken after cooking. Use a slotted spoon to lift the fried peanuts onto paper towels.
- Put the dried anchovies into the hot oil, discarding any dust or broken pieces. Fry until golden brown and crisp. Lift out onto paper towels. Remove the wok or frying pan from the heat and spoon out and discard all but 2 tablespoons of the cooking oil.
- Add the onion paste and fry until fragrant and golden brown. Return the drained peanuts and anchovies to the pan, mix well and sprinkle with the sugar. Stir thoroughly and continue frying while sprinkling with the tamarind water. The mixture should remain dry and crumbly. When cool, store in an airtight container.
- Peel a telegraph cucumber, slice very thinly and arrange on a platter. Cover with plastic wrap and chill until ready to serve. Put plenty of cold water in a good-sized saucepan and add 1 or 2 eggs for each person.
- Put over a medium heat and bring to the boil. As soon as the water boils, remove from the heat, cover the saucepan with a lid and leave for 6-7 minutes. Run cold water over the eggs and peel off the shells. Use bottled Asian sweet chilli sauce.