Nasi Lemak - Vegan Style
1. Woon Heng Vegan Nasi Lemak
https://woonheng.com/vegan-nasi-lemak/
INGREDIENTS
Coconut rice
- 2 cups [290g] Jasmine rice
- 1¾ cups [410g] water
- ½ cup [125g] coconut milk
- ½ teaspoon salt
- slices of galangal or a knob of ginger (smashed)
- knotted pandan leaves optional
Tomato Sambal
- 1½ cups [300g] tomatoes blended
- 1 medium-sized onion sliced thinly
- ½ cup [125g] sambal adjust to taste
Curry Potatoes
- 2½ cups [300g] potato cubed
- 2 tablespoons sambal adjust to taste
- 2 cups [500g] water
- ¼ [62g] coconut milk
Lemongrass Tempeh
- 8 oz [227g] tempeh sliced
- 2 tablespoons chopped lemongrass white part only
- 2 tablespoons vegan 'fish' sauce (nước mắm chay)
Other Ingredients
- roasted peanuts
- cucumber slices
- oil for cooking
- salt to taste
INSTRUCTIONS
Coconut rice – rice cooker method
- To prepare the coconut rice, rinse Jasmine rice with tap water a few times, then drain.
- Place rice in the inner pot of the rice cooker along with knotted pandan leaves (if using), water, ginger, and a pinch of salt.
- Turn on the rice cooker. Add in coconut milk (do not stir) during the last few minutes of cooking. Fluff rice with a fork once it's cooled.
Tomato Sambal
- Heat a non-stick pan with 3 teaspoons of oil, then sauté onion until translucent.
- Add the blended tomatoes, sambal and continue to cook for about 5 mins over medium heat by stirring continuously until it turns into a thick paste. Turn off the heat.
Curry Potatoes
- To make the curry potatoes, place cubed potatoes and sambal in a pot.
- Add enough water to cover the potatoes, place a lid over and bring the mixture to a rolling boil.
- Turn the heat low medium and cook the potatoes are fork-tender.
- Season with salt and add in coconut milk, then stir to combine. Remove from the heat.
Lemongrass Tempeh
- In a heated pan with 3 teaspoons of oil, pan-fry sliced tempeh until golden brown on both sides over low-medium heat.
- Push tempeh to the side of the pan, add in chopped lemongrass and sauté for 1-2 minutes. (add more oil if neded)
- Season tempeh with salt and vegan 'fish' sauce. Remove from heat.
How to Serve
- Place cooked rice on a serving plate. Serve rice with tomato sambal, curry potatoes, pan-fried tempeh along with crushed peanuts and cucumber slices.
NOTES
- Rinse Jasmine rice with tap water a few times, then drain.
- Place rice in a saucepan along with knotted pandan leaves (if using), 1 and 3/4 cups water, and a pinch of salt. Cover with a lid.
- Bring the mixture to a rolling boil. Then, turn heat to low and cook mixture for about 25-30 minutes or until most water has been absorbed.
- Add in coconut milk during the last few minutes of cooking.
- Fluff rice with a fork once it’s cooled.
2. Marion's Nasik Lemak Recipehttps://www.marionskitchen.com/nasi-lemak/
Spicy ikan bilis sambal:
10 dried long red chillies
2 fresh long red chillis
2 red shallots, roughly chopped
1 garlic clove, chopped
1 tsp shrimp paste
¼ cup peanut oil
1 cup dried anchovies (also called ikan bilis)*
1 small red onion, sliced onto rings
1 tbsp brown sugar
1 tbsp tamarind puree
For the spicy ikan bilis sambal, soak the dried chillies in hot water for 15 minutes to soften. Drain the chillies squeezing out the excess liquid. Reserve the soaking liquid.
Place the soaked chillies in the bowl of a small food processor along with the fresh chilli, shallot, garlic and shrimp paste. Process until a coarse paste forms.
Heat the oil in a wok over high heat. Add the anchovies and cook, stirring often, for 5 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Add the onion to the pan. Cook, stirring occasionally, for 5 minutes. Transfer to the plate with the anchovies. Add the chilli mixture to the wok. Reduce heat to low. Cook, stirring often for 5 minutes or until the red oil rises to the surface. Add the sugar, tamarind and 2 tablespoons of the chilli soaking liquid. Simmer for 5 minutes or until reduced. Stir in the anchovies and onion. Transfer to a bowl.
- Coconut Rice
1.5 cups white rice
1/2 cup coconut milk
2 cups water
5 pandan leaves, tied into a knot
1 lemongrass stalk
3 whole cloves garlic (optional)
- Vegan Sambal
1 red onion, roughly chopped
20 dried chilis (up to 25, if you’d like)
1/4 cup hot water (for soaking)
3 cloves garlic
1 tablespoon tamarind paste
1 tablespoon palm sugar (or brown sugar)
1/4 teaspoon fine sea salt
1 teaspoon gochugaru, or red chili flakes
1 sheet nori (dried seaweed), roughly torn
1 tablespoon doubanjiang
2 teaspoons light brown miso
3 tablespoons vegetable oil
- Toppings
1 cucumber, thinly sliced
1/4 cup roasted peanuts
100 grams fried tofu, cubed
1 piece fried tofu pouch (prepared as this recipe)
crispy fried shallots (prepared as this recipe)
DIRECTIONS
- Prepare the Coconut Rice. Rinse rise as per usual and drain well. Add rice into rice cooker (or large saucepan), followed by coconut milk, water, pandan leaves, lemongrass stalk, and garlic cloves. Cook the rice covered until all liquid evaporates and all the grains are tender & fluffy.
- Prepare the Vegan Sambal. First, soak dried chilis in boiling hot water for 10 minutes. Drain the chilis and remove the seeds (keep a few seeds for flavor & extra spice). Add chilis and all the sambal ingredients *EXCEPT for vegetable oil* into a food processor, and process until smooth. Heat 3 tablespoons of oil in a pan on medium heat. Add the paste and fry until fragrant. Taste and adjust seasoning to finish.
- Prepare Toppings. Assemble a plate with roasted peanuts, crispy shallots, thinly sliced cucumber, your choice of egg replacer (I used abura-age that’s lightly simmered and seasoned with black salt), and your choice of protein (I used fried tofu cubes). Serve on banana leaf for the most authentic presentation (if you have any).
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