Nasi Lemak

FOR THE RICE:--
2 cups coconut milk
2 cups water
¼ tsp ground ginger
1 cm fresh ginger, thin sliced
Salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed & drained
FOR THE GARNISH:--
4 eggs
1 cucumber
1 cup rice bran oil, for frying
½ tsp SIDS CRAZY SALT
1 cup raw peanuts
100 g package white anchovies, washed
FOR THE SAUCE:--
2 tbsp rice bran oil
1 onion, sliced
3 cloves garlic, thin sliced
3 shallots, thin sliced
2 tsp chilli paste
100 g package white anchovies, washed
Salt to taste
3 tbsp white sugar
¼ cup tamarind juice

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 20-30 minutes, until done.
Place eggs in a saucepan and cover with cold water. Bring water to a boil then immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
Meanwhile, in a large frypan or wok, heat 1 cup of oil over medium-high heat. Stir in SIDS CRAZY SALT, peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess oil. Return pan to stove. Stir in the contents of one package anchovies then cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil and wipe out pan. Heat 2 tablespoons oil in the pan. Stir in the onion, garlic and shallots then cook until fragrant, about 1-2 minutes. Mix in the chilli paste and cook for 10 minutes, stirring occasionally. If the chilli paste is too dry, add a small amount of oil. Stir in remaining anchovies then cook for 5 minutes. Stir in salt, sugar and tamarind juice then simmer until sauce is thick, about 5 minutes.
Serve the onion and garlic sauce over the warm rice and top with peanuts, fried anchovies, cucumbers & eggs.