Nasi lemak (Malaysian Seafood)

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

Step 2
Place the eggs in a saucepan and cover with cold water. Bring the water to a boil and immediately remove it from the heat. Cover and let eggs sit in hot water for 10 to 12 minutes. Remove the eggs from the hot water, let them cool, peel them and cut them in half. Cut the cucumber.

Step 3
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Add the peanuts and cook briefly, until lightly browned. Remove the peanuts with a slotted spoon and place them on paper towels to absorb excess fat. Return skillet to stove. Add the contents of a packet of anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Clean the pan.

Step 4
Heat 2 tablespoons of oil in the pan. Add onion, garlic and shallots; cook until fragrant, about 1 to 2 minutes. Add the chili paste and cook for 10 minutes, stirring occasionally. If the chili paste is too dry, add a small amount of water. Add remaining anchovies; cook for 5 minutes. Add salt, sugar and tamarind juice; simmer until sauce is thick, about 5 minutes.

Step 5
Serve the onion and garlic sauce over warm rice and top with peanuts, fried anchovies, cucumbers and eggs.

foods：
2 cups of coconut milk
2 cups of water
1/4 teaspoon ginger paste
1 ginger
1 bay leaf
2 cups of rice
4 eggs
1 cucumber
1 cup of peanuts
4 oz anchovy fillet
2 tablespoons vegetable oil
1 onion
3 cloves of garlic
3 shallots
2 teaspoons chili powder
4 oz anchovy fillet
3 tablespoons of sugar
1/3 cup tamarind paste