Malaysian nasi lemak recipe | Sainsbury`s Magazine

Ingredients

• 1 x 400ml tin full-fat coconut milk
• 250g basmati rice
• 4 large eggs, at room temperature
• 1 tbsp sesame oil
• 60g unsalted peanuts
• 50g drained anchovies
• ½ cucumber, ribboned
• 30g peeled shallot
• 2 garlic cloves
• 5 red chillies
• 1 bird’s-eye chilli
• 20g macadamia nuts
• 2 tsp Thai fish sauce
• 1 tsp light brown sugar
• 4 tbsp vegetable oil