Malaysian coconut rice with anchovies and sambal (Nasi lemak)

1. Wash the rice until the water runs clear, then put in a pan with the coconut milk, water, salt, knotted pandan leaves and sliced ginger; bring to the boil, then cover and cook on the lowest heat for 15 minutes and leave to stand for 10 minutes.

2. For the sambal blitz the shallots and garlic to a paste, fry in the oil for 5 minutes, then add the sambal oelek, the tamarind dissolved in a little water and the palm sugar and simmer for 10 minutes until dark red and oily.

3. Fry the dried anchovies and the peanuts separately in hot oil for 1-2 minutes until crisp and drain on kitchen paper.

4. Hard-boil the eggs for 8 minutes, cool in cold water, peel and halve; slice the cucumber.

5. Stir some of the anchovies into the sambal.

6. Put a mound of coconut rice in the centre of each plate and arrange the sambal, anchovies, peanuts, egg halves and cucumber around it.

Tip: Malaysia's national dish, traditionally sold wrapped in banana leaf for breakfast. These are the basic accompaniments; festive versions add rendang or fried chicken.