Nasi lemak 🇲🇾🇲🇾!! I grew up eating this dish a lot when my parents sent my sister and I to stay with our popo in Malaysia. I always looked forward to picking this meal up from different hawkers or roadside spots after kindergarten with a cup of iced milo. It usually comes in wrapped banana leaf which gives it a subtle earthy fragrance. So many amazing memories with this dish, take me back to Malaysia !! Recipe is below but let me know if you would like the ayam goreng (fried chicken) recipe Serves 2/3  For the rice: 1 banana shallot 1/2 bulb of garlic cloves 1 lemongrass 230g jasmine rice 400ml coconut milk 1 tsp salt 1 pandan leaf 60g peanuts 60g dried anchovies 6 tbsp sambal @mamayuchillioil 3 eggs 1/2 cucumber 6 pieces of fried chicken (ayam goreng) 1 litre vegetable oil Chop the shallot and lemongrass into half, smash your garlic and add to a wok with 3 tbsp of vegetable oil. Stir fry for 2 mins on medium-low heat until fragrant then set aside. Wash the rice three times until clear then add to a pot with coconut milk, salt and the fried shallot, garlic and lemongrass. Stir then tie the pandan leaf into a knot and add to your rice. Once boiling turn the heat low and cook for 12 mins. Stir fry your peanuts with 1 tbsp of vegetable oil until crispy, set aside then fry your anchovies until crispy and also set aside. Deep fry your chicken until crispy and golden. Boil your eggs your liking (I usually boil for 10 mins for nasi lemak) and slice your cucumber into 1/2cm thick slices. Serve your nasi lemak (coconut rice) with your protein of choice, anchovies, peanuts, cucumber slices, a boiled egg and of course sambal. #nasilemak #malaysiaboleh - @xiensscran