Nasi lemak

1. In a medium saucepan over medium heat, stir together the coconut milk, water, ground ginger, ginger root, salt, bay leaf and rice. Cover and bring to the boil, then lower the heat and simmer for 20 to 30 minutes, until cooked.
2. Put the eggs in a saucepan, cover with cold water and bring to the boil, then take the pan straight off the heat. Cover and leave the eggs in the hot water for 10 to 12 minutes, then cool, peel and halve them. Slice the cucumber.
3. Meanwhile, heat 1 cup of vegetable oil in a large skillet or wok over medium-high heat. Stir in the peanuts and cook briefly until lightly browned, then lift out with a slotted spoon onto paper towels. Add one package of anchovies and cook briefly, turning, until crisp, then remove onto paper towels. Discard the oil and wipe out the skillet.
4. Heat 2 tablespoons of oil in the skillet, stir in the onion, garlic and shallots, and cook until fragrant, about 1 to 2 minutes. Mix in the chilli paste and cook for 10 minutes, stirring now and then and adding a splash of water if it gets too dry. Stir in the rest of the anchovies and cook for 5 minutes, then add the salt, sugar and tamarind juice and simmer until the sauce is thick, about 5 minutes.
5. Spoon the onion and garlic sauce over the warm rice and top with the peanuts, fried anchovies, cucumber and eggs.

Tips from the ZestyPlate Kitchen

• Cook the rice in coconut milk with a knotted pandan leaf or a piece of ginger for that signature fragrance.
• Fry the peanuts and anchovies until genuinely crisp; they are the crunch against the soft rice.
• Let the sambal cook right down until it is thick, dark and glossy, since it is the heart of the plate.
• Taste the sambal as you go and balance the sweet, spicy and tangy notes with sugar and tamarind.