Nasi Lemak with Sweet Sambal | Asian Inspirations

Ingredients

• 3 cups rice (preferably Thai fragrant rice)
• 200 ml coconut milk
• 550 ml water
• 5 pcs pandan leaves (screwpine leaves)
• 1½ tsp salt or to taste
• 2.5cm ginger (shredded)
• 4 boiled eggs (halved)
• 1 cucumber (sliced)
• 1 cup dried anchovies
• 1½ cup peanuts (dry toasted on low heat wok)
• 15g dried chili (trim and cut into 2-3pcs, boil in hot water and drained)
• 2 fresh red chilies
• 3 large onions
• a small knob of belacan (shrimp paste)
• 50g palm sugar
• 1pc tamarind peel (asam keping)
• 1 cup cooking oil
• ½ cup water
• salt to taste