Tamarind Glaze 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. Insert_before 2: Combine tamarind paste, soy sauce, and sugar, then add to the rice mixture before cooking.
4. 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.
5. Meanwhile, cover the eggs with water, bring to a boil and cook for 10 minutes. Cool, peel and halve.
6. Reheat the ready-cooked fried chicken until its center reaches 74°C (165°F).
7. Serve the coconut rice with the fried chicken, eggs, fried anchovies, peanuts, cucumber and sambal.