I haven't been too interested in cooking recently, but when I got Ottolenghi's
Plenty for Xmas, I remembered
how good his version of nasi lemak was. So here it is again, but with non-traditional chickpeas. The sambal is really tasty: not too hot, and the tamarind and sugar give it a sweet tanginess.
On top, I sprinkled some crispy fried shallots and some vegetarian anchovies (which I brought back from Singapore -- they are seasoned dried mushroom stalks). Unfortunately I left the bag of anchovies on the counter, and while I was out, Mackie ripped open the bag and ate the lot.
