Vegan Nasi Lemak
Delicious and flavorful coconut rice with homemade sambal (chili paste) served with lemongrass tempeh, creamy coconut curry potatoes, and cucumber slices along with roasted peanuts.
Servings: 3
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
To cook rice on the stovetop:
- 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.