Nasi Lemak with Egg

Ingredients(for 1 plate coconut rice + 1 boiled egg + sambal + peanuts + cucumber)

• 1 cup Short-grain rice (preferably basmati or jasmine)
• 1 cup Light coconut milk (for reduced fat)
• 1 cup Water
• 1/2 tsp Salt (as per taste)
• 1 leaf Pandan leaf (optional, for aroma) - optional
• 2 Eggs (large, boiled)
• 2 tbsp Raw peanuts (roasted, unsalted)
• 1/2 Cucumber (sliced)
• 1 tsp Vegetable oil (for roasting peanuts) - optional
• 1 tbsp Red chili paste (for sambal)
• 1/4 cup Onion (finely chopped, for sambal)
• 2 cloves Garlic (minced, for sambal)
• 1 tsp Tamarind pulp (for sambal) - optional
• 1 tsp Jaggery or brown sugar (for sambal, optional) - optional

Instructions

1. 1

   Wash the rice thoroughly and drain. In a saucepan, combine rice, coconut milk, water, salt, and pandan leaf. Bring to a boil, then cover and simmer on low heat until rice is cooked and fluffy.

   15 minutes

   Use a heavy-bottomed vessel to prevent sticking.

2. 2

   While rice is cooking, boil eggs in a separate pot. Place eggs in cold water, bring to a boil, then simmer for 8-10 minutes until hard-boiled. Cool and peel.

   10 minutes

   Add a pinch of salt to water for easier peeling.

3. 3

   Roast raw peanuts in a pan with 1 tsp oil until golden and crunchy. Set aside.

   5 minutes

   Stir constantly to avoid burning.

4. 4

   Prepare sambal: Sauté chopped onions and garlic in a little oil until soft. Add chili paste, tamarind pulp, and jaggery. Cook for 3-4 minutes until fragrant and slightly thickened.

   5 minutes

   Adjust spice level as needed for your palate.