Name: Ginger and Tamarind Coconut Rice with Water Spinach and Sambal
Total time: 47 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 2 cups jasmine rice; 1 1/2 cups coconut milk; 1 1/2 cups water; 1 pandan leaf, bruised; 1/2 tsp salt; 200g water spinach, washed and trimmed; 2 hard-boiled eggs, halved; 40g fried dried anchovies; 40g roasted peanuts; 4 tbsp prepared sambal belachan; 1 tsp grated ginger; 1 tbsp tamarind paste

Fragrant coconut rice with water spinach and classic nasi lemak accompaniments, finished with ginger and tamarind.

Method

Before sautéing onion and garlic, mix in grated ginger with the rice. 1: Before serving, stir tamarind paste into the sambal.
Rinse the rice well and drain.
Combine rice, coconut milk, water, pandan and salt in a saucepan. Bring to a gentle simmer, then cover and cook on low heat for 15-20 minutes until the liquid is absorbed.
Rest the rice, still covered, off the heat for 10 minutes. Fluff with a fork.
Blanch the water spinach in boiling water for 1-2 minutes until bright green and tender. Drain well.
Serve the coconut rice with water spinach, hard-boiled eggs, fried anchovies, peanuts and sambal.