Nasi lemak

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1In 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 leave to simmer for 20 to 30 minutes, or until done.
2. 2Put the eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately take the pan off the heat. Cover, and let eggs stand in hot water for 10 to 12 minutes.
3. 3Remove eggs from hot water, cool, peel and cut the in half. Slice the cucumber.
4. 4In the meantime, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Fold in peanuts and cook briefly, until lightly browned.
5. 5Remove peanuts with a slotted spoon and put the on paper towels to soak up excess grease. Return skillet to stove. Stir through the contents of one package anchovies; cook briefly, turning, until crisp.
6. 6Remove with a slotted spoon and put the on paper towels. Discard oil. Wipe out skillet.
7. 7Heat 2 tablespoons oil in the skillet. Stir through the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally.
8. 8If the chile paste is too dry, add a small amount of water. Fold in remaining anchovies; leave to cook for 5 minutes. Stir through salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
9. 9ServeServe the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.