Nasi lemak (Malaysian coconut rice)

Method

1. 1

   Wash the rice thoroughly and cook it entirely in coconut milk instead of water, with the pandan leaves and salt, until fully cooked, fragrant and lightly creamy.

2. 2

   Blend the chillies, onion and dried anchovies in a food processor, then fry the paste in oil until it thickens and turns a deep, glossy red (sambal).

3. 3

   Fry the small dried anchovies in separate oil until very crisp, and roast the peanuts.

4. 4

   Boil the eggs for 9 minutes until the yolks are set, then halve them.

5. 5

   Arrange the rice on a plate with a mound of spicy sambal, sliced cucumber, crispy anchovies, peanuts and the boiled eggs. Malaysia’s most famous national dish, eaten at any time of day.