Nasi lemak! My favourite Malaysian meal, always. Fragrant coconut rice cooked with pandan, crispy anchovies, peanuts, egg, cucumber and golden fried chicken. Honestly one of the best comfort meals - and perfect for iftar during ramadan. Save this if you want to try making nasi lemak at home and selamat ramadan to everyone observing <3 🌙 Serves 3   For the nasi (rice): 1 banana shallot 1/2 bulb of garlic cloves 1 lemongrass 230g jasmine rice 400ml coconut milk 1 tsp salt 1 pandan leaf For the rempah (spice paste): 8 chicken drumsticks 1 bulb of garlic 2 banana shallots 20g ginger 2 lemongrass stalks 1 tbsp salt 1/2 tsp MSG 1/2 tsp white pepper 1 tsp sugar 2 tbsp curry powder 2 tsp chilli powder  For the milk mix: 1 pint of milk 4 tbsp rice flour 8 tbsp self raising flour For the flour mix: 20g rice flour 40g self raising flour 120g potato starch 60g peanuts 60g dried anchovies 6 tbsp sambal @mamayuchillioil 3 eggs 1/2 cucumber 6 pieces of fried chicken (ayam goreng) 1L vegetable oil, for deep frying Using a sharp knife, make 2–3 shallow slits on each piece of chicken, focusing on the thicker parts to help the marinade penetrate and ensure even cooking. Add the chicken to a large bowl, pour in the milk and leave to soak for at least 30 minutes. This will help tenderise the meat. Meanwhile, for the rice, halve the shallot and lemongrass, smash the garlic and add them to a wok with 3 tbsp of vegetable oil. Stir-fry for 2 minutes on medium-low heat until fragrant, then set aside. Wash the rice three times until the water runs clear, then add it 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 it to the rice. Once boiling, turn the heat to low and cook for 12 minutes. For the spice paste, roughly chop the aromatics and blend the garlic, shallot, ginger and lemongrass in a food processor. Set aside for later. Stir-fry the peanuts with 1 tbsp of vegetable oil until crispy, then set aside. Fry the anchovies until crispy and set aside. Boil the eggs to your liking (I usually boil them for 10 minutes for nasi lemak) and slice the cucumber into ½ cm thick slices. Remove the chicken from the milk (save the milk for later), allowing any excess to drip off. Add the blended paste and remaining seasonings, mix well and set aside. Prepare the milk mixture and flour mixture in two separate bowls. Dredge the chicken in the milk mixture, then into the flour mixture, and repeat for the remaining drumsticks. In a large wok, heat the oil over medium heat until it reaches 175°C. You can test if the oil is ready by dropping in a small piece of flour mixture - it should sizzle and float to the top. You can also place chopsticks into the oil - if bubbles form around them, the oil is hot enough. Fry the chicken on medium-high heat for 6 minutes, flipping halfway through, then on medium-low heat for 2 minutes, flipping halfway through. Fry in batches to avoid overcrowding until the chicken is crispy, golden and cooked through. Remove the fried chicken and place it on a wire rack or paper towel to drain excess oil. Serve the nasi lemak (coconut rice) with fried chicken, anchovies, peanuts, cucumber slices, a boiled egg and sambal. - @xiensscran