Nasi Lemak (Coconut rice)

Ingredient Rice 1) 2.2 cup - basmati rice 2) 1/2 fruit - grated coconut(600gm milk) 3)

Nasi lemak (Coconut milk rice)

INGREDIENTS 

(RICE)
2 cup - Basmati Rice
1/2 - Grated coconut (500gm milk)
3 - Garlic
1in -  Ginger
2 - Screwpine leaves (Pandan)
2 - Lemon grass (Serai) 
1/2 tsp - Salt

(SAMBAL) Gravy 
10 piecec  - Dried chilli
1 clove - Garlic
4 - onion 
2in -Ginger
2 - Tomatoes 
1/4tsp - salt
1/2 tsp - sugar
1 cup -  dried anchovies 

(FRY)
1 cup - Peanut
1 cup - Anchovies (Ikan billis)

(SIDE DISH)
Boiled eggs
Cucumber

METHOD
(1.) Rinse rice and drain. Into a rice cooker add rice, garlic, ginger, lemon grass, screwpine leave, salt and coconut milk and switch on the cooker.

(2) Rinse the dried anchovies and drain. Fry anchovies until light brown and put aside.

(3)  Grind together soaked chilli, garlic, onion, ginger and little bit of water in a food processor like a paste.

(4) Heat enough oil and fry the paste until fragrant. When you see oil pops out from the paste its time to add chopped tomatoes. Stir for a couple of mins then add some water, salt and sugar to taste.  Simmer on low heat until gravy thickens add in fried anchovies and give a stir. Dish out to a serving bowl. 

(SERVING)

Dish up coconut rice and place it in the center of a plate. Pour some sambal anchovies on top of rice. Place cucumber, egg, fried anchovies and  peanut around the rice.