Vegan Nasi Lemak with Condiments

Chef :

Genres : Vegan Cuisine, Malaysian/Singaporean Cuisine,

Ingredients

Nasi Lemak Rice
1/2 tsp Salt
2 nos Lemongrass, bruised
4 nos Pandan leaves, knotted
1 cup Coconut cream
1 cup Water
2 cup Rice, jasmine
2 nos Shallots sliced + 1/2
inch Ginger, sliced, sautéed in
little oil till fragrant and
slightly brown. Set aside

Sambal

6 tbsp Cooking oil

6 nos Shallots

3 nos Garlic

10 nosdried chili (soak in hot

water till soft)

4 nos Red chili

50g shitake mushroom

1 tbsp Tamarind, mix well

with 3 tbsp water then strain

2-3 tbsp Sugar

Condiments

Tempeh

Peanuts

Method

Rice

Wash rice and put into pot.

Add coconut milk, water, salt, pandan leaves (knotted) and

bruised lemongrass with the sautéed ingredients. Mix well &

cook as you do on a rice cooker

Fried tempeh and peanuts

Pan fry the tempeh first till crispy then remove. Next add in the

peanuts and stir till slightly browned.

Dry each item on a paper towel till ready to use.

Sambal

Blend sambal ingredients till fine then heat up a pan and saute on

medium low heat for 10 mins.

Once darkened slightly and the oil begins to seep back out, add in

tamarind and sugar and continue to fry until fragrant. Set aside