Nasi Lemak - cooking recipe

Ingredients

1 1/2 cups jasmine rice, well rinsed
1 cup coconut milk
12 oz white fish fillets, cut into large chunks
1/4 cup soy sauce
2 tbsp vegetable oil, plus additional, to shallow-fry
12 None large shrimp, peeled and deveined, tails intact
None None Hard-boiled eggs, cucumber salad, fresh sambal, to serve
None None Choy sum, roasted peanuts, cilantro, to serve
None None FOR THE CUCUMBER SALAD
1 lb cucumber, seeded and thinly sliced
2 tsp sugar
1/2 tsp salt
1/4 cup rice wine vinegar
None None Sliced chili pepper, to taste
None None FOR THE FRESH SAMBAL
3 None long red chili peppers, thinly sliced
2 cloves garlic, sliced
1/4 cup vegetable oil
4 None shallots, thinly sliced
2 tbsp sambal oelek (Indonesian ground chili paste)
2 tbsp tamarind puree
1 tbsp tomato paste
2 tsp brown sugar
1 tsp ground turmeric

Preparation

Rinse rice until water runs clear. Place rice in a large saucepan with coconut milk, 1 cup water and a pinch of salt. Bring to a boil. Reduce heat to low; cover and simmer 10 mins, until liquid is absorbed. Remove from heat. Let stand, covered, for 10 mins.
Toss fish with soy sauce in a medium bowl. Let stand for 5 mins.
Heat oil in a large skillet on medium-high heat. Stir-fry shrimp 2-3 mins until they change color. Drain on paper towel.
Heat additional oil in same pan on high heat. Shallow-fry fish pieces 3-4 mins, turning, until golden and cooked through. Drain on paper towel. Fry the hard-boiled eggs in same pan until heated through.
For the cucumber salad, sprinkle cucumber with sugar, salt and drizzle with rice wine vinegar. Add sliced chili pepper, to taste.
For the fresh sambal, using a mortar and pestle, pound chili peppers and garlic to a rough paste. Heat oil in wok on medium heat. Stir-fry shallots 4-5 mins, until tender. Add chili paste. Stir-fry 1-2 mins, until fragrant. Add remaining ingredients with a little water. Stir-fry 3-4 mins, until thick.
Serve rice with fish, shrimp, fresh sambal, cucumber salad, eggs, choy sum, peanuts and cilantro.