Nasi Lemak with Coconut-Free 'Sambal'

Ingredients

• 2 cups Basmati Rice
• 2 cups Full-Fat Oat Milk
• 3 leaves Pandan Leaves
• 1 inch Ginger
• 1/2 cup Dried Anchovies
• 1 large Cucumber
• 4 Red Chilies
• 6 Shallots
• 3 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 tablespoon Palm Sugar
• 1 teaspoon Tamarind Paste
• 3 tablespoons Vegetable Oil
• 1 teaspoon Salt

Instructions

1. 1Rinse the 2 cups of Basmati Rice in a fine-mesh sieve under cold running water until the water runs clear. In a large heavy-bottomed pot, combine the rinsed rice, 2 cups of Full-Fat Oat Milk, 3 Pandan Leaves, 1 inch of Ginger (bruised by hitting it with the back of a knife), and 1/2 teaspoon of Salt. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
2. 2While the rice is cooking, prepare the chili paste for the 'sambal'. Place the 4 Red Chilies in a heatproof bowl and cover them with very hot water. Let them soak for 15 minutes until softened. Drain the chilies well. Peel and roughly chop the 6 Shallots. Peel and mince the 3 cloves of Garlic. Place the soaked red chilies, chopped shallots, minced garlic, and 2 tablespoons of Tomato Paste into a blender or food processor and blend until you have a smooth paste.
3. 3Heat 3 tablespoons of Vegetable Oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the blended chili paste mixture to the hot oil. Cook, stirring frequently, for 10-15 minutes, or until the paste darkens slightly and the oil begins to separate from the mixture, indicating it is fragrant and cooked through. Stir in 1 tablespoon of Palm Sugar, 1 teaspoon of Tamarind Paste, and the remaining 1/2 teaspoon of Salt. Continue to cook, stirring constantly, for another 5 minutes until the sugar has dissolved and the flavors have melded. Remove from heat.
4. 4In a separate small skillet, heat 1 tablespoon of the remaining vegetable oil over medium-high heat (375°F / 190°C). Add the 1/2 cup of Dried Anchovies and fry for 2-3 minutes, or until they are golden brown and crispy. Be careful not to burn them. Remove the anchovies from the skillet with a slotted spoon and drain them on a plate lined with paper towels.
5. 5Once the rice has finished cooking, remove the pot from the heat and let it stand, covered, for 5 minutes to allow the steam to distribute evenly. Before serving, remove and discard the pandan leaves and ginger from the rice. Fluff the rice gently with a fork.
6. 6Slice the 1 large Cucumber into thin rounds.
7. 7Serve the fluffy rice hot. Spoon a generous amount of the 'sambal' mixture alongside the rice. Top with the crispy fried anchovies and arrange the cucumber slices on the side.

Substitutions

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