Nasi lemak

Begin by combining the coconut milk, water, ground ginger paste, a fresh ginger root, salt, bay leaf, and rice in a medium saucepan over medium heat. Stir gently to blend all the flavors before covering the pot and bringing it to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer for 20 to 30 minutes, letting the rice absorb the rich, creamy liquid until tender and fragrant. While the rice cooks, place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then immediately remove the pan from heat, covering it tightly. Let the eggs rest in the hot water for 10 to 12 minutes to achieve a perfect hard-boiled texture. Once cooled, peel them carefully and slice each egg in half. Slice the cucumber thinly for a refreshing crunch to accompany the dish. Next, heat 1 cup of vegetable oil in a large skillet or wok over medium-high heat. Add the peanuts and stir frequently, cooking until they turn a light golden brown, about a few minutes. Use a slotted spoon to transfer them to paper towels to drain any excess oil. Reheat the oil and add one package of anchovy fillets, frying them until crisp and golden, stirring gently to avoid burning. Remove with a slotted spoon and drain on paper towels. Discard the used oil thoughtfully and wipe the skillet clean. Heat 2 tablespoons of vegetable oil in the same skillet over medium heat. Add chopped onion, minced garlic, and sliced shallots, cooking until they become aromatic, roughly 1 to 2 minutes. Stir in the chilli powder paste and cook for about 10 minutes, stirring occasionally to prevent sticking. If the paste appears too dry, add a splash of water to maintain a saucy consistency. Add the remaining anchovy fillets, cooking for an additional 5 minutes. Season the sauce with salt, sugar, and tamarind paste, reducing it by simmering until thick and luscious, about 5 minutes. To serve, spoon the fragrant coconut rice onto plates, generously ladle the rich onion and garlic sambal sauce over the top, and arrange the crispy peanuts, fried anchovies, fresh cucumber slices, and halved eggs alongside. This harmonious combination creates a vivid tapestry of flavors and textures irresistible to both the eyes and palate. Tip: For an extra layer of flavor, consider toasting the rice for a few minutes before cooking to enhance its nuttiness. Also, adjust the chilli paste quantity according to your preferred spice level for a personalized touch.