Name: Singaporean Nasi Lemak
Total time: 35 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 1 cup long-grain rice; 1 cup coconut milk; 1 cup water; 1 pandan leaf, bruised; 1/2 tsp salt; 2 eggs; 300g ready-cooked fried chicken; 40g fried dried anchovies; 40g roasted peanuts; 1/2 cucumber, sliced; 4 tbsp prepared sambal

A classic Malaysian breakfast featuring fragrant coconut rice, crispy fried chicken, and a variety of traditional sides.

Method

Rinse the rice until the water runs mostly clear, then drain.
Combine rice, coconut milk, water, pandan and salt in a saucepan. Bring to a gentle simmer.
Cover and cook over low heat for 15-20 minutes until the liquid is absorbed. Leave covered off the heat for 10 minutes, then fluff.
Meanwhile, cover the eggs with water, bring to a boil and cook for 10 minutes. Cool, peel and halve.
Reheat the ready-cooked fried chicken until its center reaches 74°C (165°F).
Serve the coconut rice with the fried chicken, eggs, fried anchovies, peanuts, cucumber and sambal.