Traditional Malaysian Nasi Lemak Feast

Place basmati rice in a large pot and wash thoroughly with clean water 2 to 3 times, then drain well.

Place dried Kashmiri chillies in a wide bowl, pour hot boiling water over them, and let soak for 15 minutes until softened.

Heat oil in a large wok over medium heat, add raw peanuts, and deep fry until crispy and golden brown, then drain and set aside.

Deep fry washed dried anchovies in hot oil until crispy and golden brown, strain them into a bowl, sprinkle with salt and chilli powder, and toss well.

In a large cooking pot, pour fresh coconut milk, add washed basmati rice, crushed ginger garlic paste, pandan leaves, and salt. Stir well, cover with lid, and cook over medium heat. Once liquid is absorbed, place hot coals on lid (dum method) and steam until rice is fully cooked and fluffy.

In a large mixing basin, place chicken drumsticks, add chopped shallots, ginger garlic paste, lime leaves, pounded coriander-cumin-fennel mix, chilli powder, turmeric, curry leaves, eggs, salt, cornflour, and rice flour. Mix thoroughly by hand and let marinate for 30 minutes.

On a traditional stone mortar, add soaked Kashmiri chillies, fried anchovies, sliced onions, and ginger-garlic, and grind into a thick, smooth paste.

Heat oil in a wok, add sliced onions and sauté until translucent. Add the ground chilli paste and cook thoroughly. Once raw smell leaves, pour tamarind juice, add palm sugar, fried anchovies, and salt. Simmer over medium heat until oil separates on top and sambal becomes thick, glossy, and dark red.

Peel the hard-boiled eggs and slice them in half. Wash the cucumbers thoroughly and cut them into thin circular rounds.

Heat oil in a large wok over medium heat. Carefully lower marinated chicken drumsticks into hot oil and deep fry, flipping occasionally, until golden brown and crispy on the outside and fully cooked inside, then strain.

Line plates with fresh banana leaves. Place a mound of hot coconut rice in the center, and arrange fried chicken drumsticks, roasted peanuts, crispy anchovies, sliced cucumber, halved boiled eggs, and a generous scoop of red sambal sauce around the rice. Serve hot.