Malaysian Coconut Nasi Lemak with Anchovy Sambal (4 Servings)

Rinse and drain the rice. Bruise the lemongrass stalk with the back of a knife.

Combine rice, 400 ml coconut milk, 200 ml water and lemongrass in a pot. Simmer over medium-high heat about 10 minutes. Add water 1-2 tbsp at a time if it dries too quickly; the 200 ml starting amount replaces the source's finger-depth method.

When most liquid is absorbed, cover and cook on low for 2 minutes, then rest off heat for 10 minutes. If grains are firm, add a little water and cook further.

Soak dried chilies in hot water for 15 minutes and drain. Blend coarsely with fresh chilies, shallots, garlic and shrimp paste.

Heat peanut oil in a pan. Fry dried anchovies about 5 minutes until crisp and remove. Fry thinly sliced red onion in the same pan about 5 minutes, then remove.

Cook chili paste in the same pan on low for 5 minutes. Add brown sugar, tamarind puree and 2 tbsp chili-soaking water; simmer 5 minutes, then return anchovies and onion.

Boil eggs 10-11 minutes until hard-set, cool in cold water and peel. Slice cucumber.

Remove lemongrass and divide rice among four plates. Serve immediately with anchovy sambal, eggs, cucumber and roasted peanuts.