Nasi Lemak (Coconut Rice With Sambal)

Cook the coconut rice

1. Rinse the rice. Put the jasmine rice in a bowl, cover with water, swish, and drain. Repeat 3 to 4 times until the water is mostly clear. This is how you get fluffy, separate grains instead of gummy rice.

2. Start gently. Add rinsed rice to a pot with coconut milk, water, salt, pandan (if using), and ginger. Stir once to combine. Bring to a gentle simmer over medium heat and watch it closely. As soon as you see steady bubbles around the edges, turn the heat down so the coconut milk does not scorch.

3. Cover and do not stir. Reduce heat to low, cover, and cook 15 minutes, or until the liquid is absorbed and you see little steam holes on the surface. Try not to stir once it is simmering, since stirring can make jasmine rice turn sticky.

4. Rest and fluff. Turn off heat and let the rice steam, covered, 10 minutes. Remove pandan and ginger. Fluff with a fork. If the rice is still a touch firm, sprinkle 2 tablespoons water over the top, cover, and steam 5 more minutes.

   Quick note on brands: jasmine rice and coconut milk can vary a bit. If you know your rice tends to cook wetter, start with 2 tablespoons less water next time. If it cooks drier, add the extra 2 to 4 tablespoons during the final steam.

   

Rice cooker option

1. Add and cook. Add rinsed rice, coconut milk, water, salt, pandan (if using), and ginger to the rice cooker bowl. Stir once. Cook on the standard white rice setting.

2. Rest and fluff. When it clicks to warm, rest 10 minutes with the lid closed, then fluff. If it seems slightly wet, leave it on warm another 5 to 10 minutes with the lid slightly ajar to let extra moisture evaporate.

Make the sambal

1. Blend the base. In a blender or small food processor, combine onion, garlic, ginger, soaked drained chiles, tomato paste, tamarind, brown sugar, fish sauce (if using), and 1/2 cup water. Blend until smooth. Add a splash more water if needed to get it moving.

2. Cook it down. Heat oil in a small skillet over medium heat. Add the blended mixture carefully (it may sputter). Cook 10 to 15 minutes, stirring often, until darker, glossy, and thick enough to mound slightly on a spoon.

3. Season to taste. Taste and adjust. More sugar for sweetness, more tamarind for tang, a pinch more salt or a little extra fish sauce for savoriness. If it gets too thick, loosen with a tablespoon or two of water.

Crisp the anchovies and peanuts

1. Prep anchovies. If your ikan bilis look dusty or extra salty, give them a quick rinse, then pat very dry. This helps them fry up crisp instead of steamy.

2. Fry anchovies. Heat about 1/4 inch of oil in a skillet over medium heat. Fry anchovies in small batches, 1 to 2 minutes, until crisp and deepened in color. Remove with a slotted spoon to paper towels. If they start browning too fast, lower the heat and let the oil cool for a minute between batches.

3. Toast peanuts. If your peanuts are not already roasted, toast them in a dry skillet 3 to 5 minutes until fragrant. Cool.

   

Assemble

1. Plate it up. Scoop coconut rice onto each plate (banana leaf lining is optional but fun). Add a generous spoonful of sambal on the side.

2. Add the classics. Pile on crispy anchovies and peanuts, add cucumber slices, and finish with halved hard-boiled eggs (or a fried egg if that is your mood).

3. Serve and enjoy. Mix a little sambal into the rice as you go, and make sure each bite has crunch and cool cucumber to balance the heat.

   

Quick rescue tips

• Rice too wet: uncover and cook on the lowest heat 2 to 3 minutes, then rest 10 minutes. Next time, reduce water by 2 tablespoons since rice brands vary.
• Rice too dry: sprinkle 2 to 4 tablespoons water over the rice, cover, and steam 5 minutes.
• Sambal too spicy: add a little more sugar and a splash of coconut milk, then simmer 1 minute.
• Sambal tastes flat: add a pinch of salt and a touch more tamarind or fish sauce, then stir and taste again.