Spiced Peanut Singaporean Nasi Lemak

Method

1. Rinse the rice until the water runs mostly clear, then drain.
2. Combine rice, coconut milk, water, pandan and salt in a saucepan. Bring to a gentle simmer.
3. 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.
4. Meanwhile, cover the eggs with water, bring to a boil and cook for 10 minutes. Cool, peel and halve.
5. Reheat the ready-cooked fried chicken until its center reaches 74°C (165°F).
6. Insert_before 5: Mix ground ginger and chili powder into the peanuts before serving.
7. Serve the coconut rice with the fried chicken, eggs, fried anchovies, peanuts, cucumber and sambal.