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Best Nasi lemak in San Francisco
What the real thing tastes like
Real ingredients (via TheMealDB): 2 cups Coconut Milk, 2 cups Water, 1/4 tsp Ginger Paste, 1 Ginger, 1 Bay Leaf, 2 cups Rice, 4 Eggs, 1 Cucumber, 1 cup Peanuts, 4 oz Anchovy Fillet, 2 tbs Vegetable Oil, 1 Onion…
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In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done. Step 2 Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber. Step 3 Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet. Step 4 Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallot
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