Nasi Lemak
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Nasi Lemak

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "Malaysian" and my second theme was "breakfast". When I came across these two themes, I was a bit worried. I did not know any Malaysian dishes yet alone breakfast dishes so this one took a little researching. I found on a few sites that suggested this was a breakfast dish but after making it, I felt that it was a bit involved to be a breakfast dish. Maybe I am just lazy in the morning. Also, I am not the biggest anchovy fan but I really liked this.
A word of warning, anchovies are a bit salty so use less salt than you normally would

BoredOfTheInternet

Ingredients

5-serving
  1. 1/2 inch Ginger Piece of
  2. 2 Cups Coconut Milk
  3. 1/4 teaspoon Ginger , ground
  4. to taste Kosher Salt
  5. 1 Bay Leaf
  6. 2 Cups Jasmine Rice
  7. 5 Eggs
  8. 1 Cucumber
  9. 1 Cup Canola Oil & 2 Tablespoons
  10. 4 2 oz Anchovies Cans
  11. 1 White Onion
  12. 3 Cloves Garlic
  13. 3 Shallots
  14. 1 Cup Peanuts
  15. 2 teaspoons Chile Paste
  16. 1 Lemon Large
  17. 3 Tablespoons White Sugar

Method

80 mins
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    Peel and slice the Ginger.

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    In a medium pot, stir together the Coconut Milk, 2 Cups Water, Ground Ginger, sliced Ginger, Kosher Salt, Bay Leaf, and Jasmine rice. Cover and bring to a boil over medium heat.

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    Reduce heat to low and simmer until the liquid is absorbed (20 - 30 minutes).

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    Remove from heat, fluff with fork, cover, and set aside.

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    In another pot, cover the Eggs with cold, salted Water. Bring the water to boil over high heat. Cover and remove from heat for 12 minutes.

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    Remove the eggs from the hot water and cool the eggs under cold Water to stop from cooking. Peel the Eggs and slice in half. Set aside

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    Peel and slice the Cucumber. Set aside.

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    Remove the Anchovies from 2 of the cans and wash under cold water. Set aside.

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    Peel and slice the White Onion, Garlic, and Shallots. Set aside.

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    Meanwhile, heat 1 cup of Canola Oil in a large skillet over medium-high heat.

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    Stir in the Peanuts and cook until lightly browned (about 3 - 5 minutes).

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    Remove the Peanuts with a slotted spoon and place on paper towels. Return the skillet to the burner.

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    Stir in the washed Anchovies and cook until crisp, turning occasionally (about 2 - 3 minutes).

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    Remove the Anchovies with a slotted spoon and place on paper towels. Discard oil and wipe out skillet.

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    Heat 2 tablespoons Canola Oil in the skillet over medium-high heat. Stir in the sliced Onion, Garlic, and Shallots. Cook until fragrant (about 2 - 3 minutes).

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    Stir in the Chile Paste and cook for 10 minutes, stirring occasionally.

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    Meanwhile, wash the rest of the Anchovies with cold water.

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    Stir in the remaining washed Anchovies. Cook for an additional 5 minutes.

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    Meanwhile, juice the Lemon. You should have about 1/4 Cup of Lemon Juice.

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    Stir in the Lemon Juice, Kosher Salt, and Sugar. Simmer until the sauce is thick (about 5 minutes).

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    Serve the Onion and Garlic sauce over the Coconut Rice and top with the fried Anchovies and Peanuts. Serve the sliced Cucumber and Boiled Eggs on the side

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