Light nasi lemak with egg, cucumber and peanuts

Ingredients

For 1 serving

• Jasmine rice45 g
• Coconut milk40 ml
• Ginger3 g
• Eggs1
• Anchovies30 g
• Peanuts10 g
• Cucumber70 g
• Sriracha1 teaspoon
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, eggs, fish

Method

1. Rinse the jasmine rice until the water runs clear; peel the ginger and slice it.
2. Put the rice in a small pan with the coconut milk, the ginger, a pinch of salt and enough water for the total liquid to be about twice the volume of the rice; bring to the boil, turn to the lowest heat, cover and cook for 15 minutes without lifting the lid, until the liquid is absorbed. Leave covered for 5 minutes.
3. Meanwhile put the egg in a small pan of cold water, bring to the boil and cook for 8 minutes from boiling; cool it under cold water, peel it and halve it.
4. Rinse the anchovies, removing head and backbone if whole, and dry them very well with kitchen paper; wash the cucumber and slice it.
5. Heat the groundnut oil in a frying pan over medium heat and fry the anchovies and peanuts for 3 minutes, until golden and crisp; drain them on kitchen paper.
6. Fluff the rice with a fork, discarding the ginger, and serve with the egg, anchovies, peanuts, cucumber and the sriracha on the side.