Nasi Lemak

cooking.nytimes.com

Andrea

subheading: FOR THE NASI LEMAK:

2 cups jasmine rice

1 (14-ounce) can full-fat coconut milk

2 lemongrass stalks, trimmed to white segment only, bruised with the back of a knife

2 to 4 fresh or frozen pandan leaves, tied in a loose knot

4 fresh or dried bay leaves

2 thin slices peeled ginger

2 thin slices galangal (see Tip)

1 teaspoon ground coriander

2 to 3 teaspoons kosher salt

2 to 3 tablespoons store-bought or homemade crispy fried shallots

subheading: FOR THE IKAN BILIS:

¼ cup neutral oil

1 cup red skin raw peanuts (or unsalted roasted peanuts)

1 cup dried anchovies (about 2 inches long)

¾ teaspoon sugar

1 teaspoon kosher salt (such as Diamond Crystal)

Zest from 1 lime (optional)

subheading: FOR SERVING:

4 hard-boiled eggs, halved

Store-bought or homemade sambal oelek

Sliced cucumber

Directions at cooking.nytimes.com

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