Nasi lemak (Malaysian coconut rice)

In a medium saucepan over medium heat stir together coconut milk, water, ground ginger, root ginger, salt, bay leaf and rice. Cover and bring to the boil; reduce heat and simmer for 20 to 30 minutes, or until done.

Place eggs in a saucepan, and cover with cold water. Bring water to the boil, and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes; remove eggs from hot water, cool, peel and slice in half; slice cucumber.

Meanwhile, in a large frying pan or wok heat 240ml vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on kitchen paper to soak up excess grease; return frying pan to stove. Stir in 125g of anchovies and cook briefly, turning, until crisp. Remove with a slotted spoon and place on kitchen paper. Discard oil and wipe out frying pan.

Heat 2 tablespoons oil in the frying pan. Stir in the onion, garlic and shallots; cook until fragrant, about 1 or 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 water. Stir in remaining anchovies and cook for 5 minutes. Stir in salt, sugar and tamarind juice; 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 and eggs.