Light nasi lemak with anchovies, egg, peanuts and sambal

Ingredients

For 1 serving

• Jasmine rice65 g
• Coconut milk50 ml
• Eggs1
• Anchovies70 g
• Peanuts10 g
• Cucumber80 g
• Tomato passata60 g
• Shallot15 g
• Chili pepper1
• Brown sugar1 teaspoon
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, eggs, fish,

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with the coconut milk, a pinch of salt and enough water to make the liquid about twice the volume of the rice, bring to the boil, cover and cook over the lowest heat for 15 minutes, until the liquid is absorbed; leave to rest covered.
2. Meanwhile bring a small pan of water to the boil, lower in the egg and hard-boil it for 8 minutes; cool and peel.
3. For the sambal chop the shallot and chilli and fry them in half the groundnut oil over medium heat for 2 minutes, until soft; add the passata and brown sugar and cook for 8 minutes, until thick and dark.
4. Clean the anchovies, removing heads and backbones, rinse and pat dry; fry them in the remaining oil in a frying pan over medium-high heat for 2 minutes per side, until golden and crisp.
5. Toast the peanuts in a small dry pan for 2–3 minutes, until golden; wash and slice the cucumber.
6. Serve the coconut rice with the anchovies, halved egg, sambal, peanuts and cucumber.