• Prep Time 30 minutes
  • Cook Time 60 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Nasi lemak is a Malaysian favourite dish consisting of fragrant rice cooked with coconut milk and pandan leaf, served with a side of sambal, which is the soul of the dish, and other toppings including toasted peanuts and cucumber. This vegan version also tops with crispy tempeh strips and sliced potatoes. Nasi Lemak was traditionally a simple and flavourful breakfast dish packed in banana leaves. Nowadays there are many variations and can be eaten at any time of the day. It is a staple and comfort food in Malaysia with the combination of flavour, texture and local ingredients.

Recipe Ingredient

  • Coconut Rice:
  • 1 cup white rice
  • 1 cup coconut milk
  • 1 ½ cup water
  • 1 pc pandan leaf
  • 1/2 thumb fresh ginger
  • 1 stalk fresh lemongrass
  • 2 tsp salt
  • Vegan Sambal:
  • 15 g dried red chilli
  • 1/4 cup water
  • 300 g tomatoes
  • 100 g cabbage
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/3 cup oil
  • Toppings:
  • 2 nos potatoes
  • 1 tempeh
  • 1 cucumber
  • 100 g ground peanuts


    Coconut Rice:
  1. Wash the white rice, slice the ginger, smash to flatten the lemongrass, and tie a knot to the pandan leaf
  2. Place them all into the rice cooker with water, coconut milk and salt. Allow to cook and set aside.
  3. Vegan Sambal:
  4. Boil the dried red chilli for 10 minutes until soft, blend chilli into paste with ¼ cup of water
  5. Slice cabbage into thin slices. Shallow fry in a pan of hot oil until golden brown. Set aside.
  6. Cut the tomatoes into pieces, slightly roast the tomatoes. Blend into puree.
  7. Heat the frying pan with 1⁄3 cup of oil, put in the chilli paste and stir fry until oil turns slightly red, pour in the tomato puree, stir to mix well.
  8. Then add in fried cabbage, salt and sugar, stir well and let it cook for about 5 minutes until the sambal paste is slightly thick.
  9. Toppings:
  10. Thinly slice the potatoes and deep fry until golden brown.
  11. Slice the tempeh into strips and deep fry until golden brown.
  12. Toast the ground peanuts and sprinkle salt over.
  13. Slice the cucumber into thin slices.
  14. Assemble:
  15. Place a scoop of coconut rice on the plate, garnish with sambal, cucumber slice, potato slices, tempeh strips and ground peanuts.

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