Nasi Lemak

Rinse the rice in several changes of water until the water runs clear. In a heavy-bottomed pot, combine the rice, coconut milk, water, thinly sliced ginger, a bruised lemongrass stalk, knotted pandan leaves and salt. Bring to a boil over medium heat, then reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat and let the rice rest, covered, for another 10 minutes.

While the rice is cooking, pour hot water over the dried chilies and let them soften for 10 minutes, then drain. Blend the softened chilies with the onion, garlic and belacan into a smooth, thick paste, adding a little water if needed.

Transfer the paste to a pan with hot oil and fry over medium-low heat for 12-15 minutes, stirring often, until it darkens and the oil starts to separate on the surface. Add the tamarind dissolved in 2-3 tablespoons of warm water, along with sugar and salt to taste, and cook for another 3-5 minutes until the sambal thickens.

In a clean pan, fry the anchovies in a little oil until crisp, 2-3 minutes, then transfer to a paper towel. In the same oil, fry the peanuts until golden, 3-4 minutes, stirring constantly.

Hard-boil the eggs: lower them into boiling water and cook for 9 minutes from the moment the water returns to a boil, then plunge immediately into cold water, peel and halve.

Slice the cucumber thinly.

Plate a portion of warm coconut rice, and arrange alongside it a spoonful of sambal, crispy anchovies, peanuts, half an egg and cucumber slices.