Nasi Lemak

Rinse the rice under running tap water, swishing and draining, repeating a few times until the water runs clear. Drain completely.

Add the rinsed rice to your rice cooker or pot with 1.5 cups water, the coconut milk and a pinch of salt. (For creamier rice, use 0.75 cup coconut milk and reduce the water to 1.25 cups so the total liquid stays 2 cups.)

Tie the pandan leaves into a knot and tuck them into the rice, then cook the rice as you normally would.

Once the rice is cooked, discard the pandan leaves and keep the coconut rice warm.

Make the spice paste: pound the shallots, garlic, seeded dried chilies and belacan together in a mortar and pestle (or grind in a food processor) until you have a smooth paste.

Make the tamarind water: soak the tamarind pulp in 1 cup water for 15 minutes, squeezing constantly to release its flavor.

Strain out and discard the tamarind pulp, keeping the tamarind juice.

Rinse the dried anchovies under tap water a few times and let them drain.

Heat 2 cups of oil in a pan and fry the anchovies until light brown and crispy.

Remove the anchovies with a strainer and drain on a paper towel-lined plate. Reserve the frying oil.

Make the sambal: heat 2 tablespoons of the reserved frying oil in a pan over medium-low heat and stir-fry the spice paste until fragrant and turning reddish in color.

Add the onion rings and the fried anchovies, stirring well to coat.

Pour in the tamarind juice, then add salt and sugar. Simmer on low heat until the sauce thickens, then set aside.

Clean the small fish and season them with salt.

Deep-fry the fish in the remaining frying oil until cooked through and crisp, then drain.

To assemble, scoop a small bowl of coconut rice and turn it out onto the center of a plate.

Arrange the fried fish, halved hard-boiled eggs, roasted peanuts and cucumber slices around the rice.

Spoon 2 tablespoons of the sambal on top of the rice and serve immediately. Traditionally the rice is served atop a banana leaf, whose warmth lends an earthy aroma.