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Nasi Lemak
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5 from 2 votes

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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast, Main Course
Cuisine: Asian, malay
Keyword: rice, sambal, vegan
Servings: 3
Author: woonheng

Ingredients

Coconut rice

  • 2 cups [290g] Jasmine rice
  • 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

  • cups [300g] tomatoes blended
  • 1 medium-sized onion sliced thinly
  • ½ cup [125g] sambal adjust to taste

Curry Potatoes

  • 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:
  1. Rinse Jasmine rice with tap water a few times, then drain.
  2. 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. 
  3. 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.
  4. Add in coconut milk during the last few minutes of cooking.
  5. Fluff rice with a fork once it's cooled.
 
Tomato sambal: I added tomatoes and onion in my sambal to give it an umami flavor, tone down the heat, and for volume and texture.