Nasi Lemak with Coconut Rice, Fried Chicken, and Sweet Sambal

Combine the washed rice, water, ginger, pandan leaves, and coconut milk in a round pan. Stir to combine.

Put the rice into the steamer (or rice cooker) and bring it to a boil over medium heat, about 5 minutes. Reduce heat to low and let the rice simmer for 15 to 20 minutes until tender and the water is absorbed.

Marinate the chicken thighs with oyster sauce, light and dark soy sauce, and white pepper for 2 hours or overnight. Coat with corn starch.

Deep fry one cup of peanuts with cold oil on low heat until the peanuts turn red and golden brown. Remove and set aside.

Heat up the oil in a wok. Place in the chicken thighs and deep fry until both sides are golden brown. Double frying will make the chicken thighs extra crispy. Remove and set aside.

With the remaining oil from frying the chicken thighs, deep fry 1 cup of anchovies until golden brown. Remove and set aside for later to serve with nasi lemak.

Trim and cut the dried chilies into short lengths and boil in hot water until soft. Drain.

Blend dried chilies, fresh red chilies, onions, and belacan with a little water until a fine paste forms.

Heat up the cooking oil in a wok over medium heat. Add the blended chili paste and sauté until aromatic.

Add Gula Melaka, tamarind peel, and salt. Continue to sauté over low heat for 30 minutes, stirring constantly. If the paste becomes too thick, add water and continue to cook. Taste and adjust with additional salt and Gula Melaka as needed.

Serve the coconut rice with cucumber slices, fried anchovies, peanuts, hard-boiled eggs, and fried chicken thighs. Add a generous amount of sweet sambal on the side.