Chef Kyo Pang of the NYC restaurant Kopitiam makes the beloved national dish of Malaysia: nasi lemak. A product of multiple ethnic cuisines within Malaysia, nasi lemak starts with a paste of shallots, garlic, dried anchovies. Next, Chef Kyo blends dried and fresh chilis, shrimp paste, tamarind paste, mixes everything together, and fries it all in oil. Then, Chef Kyo makes coconut rice with jasmine rice, pandan leaves, and coconut milk. Finally, she completes the dish with fried peanuts, fried anchovies, 7-minute eggs, homemade sambal paste, and cucumber slices.