Nasi Lemak

Summary

To prepare, soak half of the anchovies in a cup of warm water.
Bring rice, coconut milk, water, salt and ginger to the boil in a saucepan and simmer for 20 minutes until the liquid is completely absorbed.
Finely chop the peanuts, toast them briefly in a pan without oil and set aside.
Fry the dry anchovies in a little oil and also set aside.
Then the sambal is prepared. To do this, finely chop the onion and the clove of garlic, fry them and reduce them to a low temperature with the two chilli sauces, the sugar and the soaked anchovies in the same pan. Possibly add a little water so that a jam-like consistency is created.
In a separate pan, fry the eggs as fried eggs. The egg yolks should be kept soft. Since the lowest point of a wok is used for this in Malaysia, a small round shape is most suitable. Silicone rings can be helpful for this.
Peel the cucumber and cut into thin slices.
Serve the rice in a hemispherical shape. To do this, fill a bowl with rice, press it down a little and tip it back onto a plate. Serve the sambal, the fried anchovies and the cucumber slices. Scatter the peanuts over the rice and place the fried egg on top.