Cook Rice:  

1. Bring the water, coconut milk, pandan leaves, and lemongrass to a boil and then add the rice.
2. Bring it back to a gentle simmer and then close the lid.
3. Cook for 5 minutes and then give it a stir to prevent coconut milk from catching.
4. Close the lid back and cook for another 5 minutes.
5. Turn off the heat.
6. Wait 10 minutes before opening the lid to fluff the rice

Cook Sambal:

1. Preheat a medium-size pan with 1 tsp cooking oil.
2. Add anchovies, Dollee Nasi Lemak Sambal Paste and pan fry until crispy.
3. Add a small pinch of salt and sugar and dish out.
4. In the same pan, add another 1 tsp of oil.
5. Add the peanuts and cook until the peanuts are lightly brown.
6. Add a pinch of sugar and salt.
7. Turn off the heat and give it a good stir to mix everything.
8. Remove from the heat.

Serve: A portion of the rice on the plate. Place the sambal, dried anchovies and peanuts, and few slices of cucumber on the side of the plate. Ready to go

Cook Rice:  

1. Bring the water, coconut milk, pandan leaves, and lemongrass to a boil and then add the rice.
2. Bring it back to a gentle simmer and then close the lid.
3. Cook for 5 minutes and then give it a stir to prevent coconut milk from catching.
4. Close the lid back and cook for another 5 minutes.
5. Turn off the heat.
6. Wait 10 minutes before opening the lid to fluff the rice

Cook Sambal:

1. Preheat a medium-size pan with 1 tsp cooking oil.
2. Add anchovies, Dollee Nasi Lemak Sambal Paste and pan fry until crispy.
3. Add a small pinch of salt and sugar and dish out.
4. In the same pan, add another 1 tsp of oil.
5. Add the peanuts and cook until the peanuts are lightly brown.
6. Add a pinch of sugar and salt.
7. Turn off the heat and give it a good stir to mix everything.
8. Remove from the heat.

Serve: A portion of the rice on the plate. Place the sambal, dried anchovies and peanuts, and few slices of cucumber on the side of the plate. Ready to go