Authentic Vegan Nasi Lemak Bungkus
This vegan nasi lemak bungkus is absolutely yummy, spicy, and served in a most authentic way, just like how this is served in Malaysia. The fragrant coconut milk flavored rice is served with a homemade chile paste.
Servings: 8
Ingredients
- 5 red jalapeños
- 1½ cup dried chiles seeds removed
- 2 tomatoes wedged
- 4-5 large shallots
- 1 piece [4"X5"]kombu soaked in ¾ cup of water
- ½ cup tamarind juice from wet tamarind used a ping pong ball-sized tamarind
- 1 medium-sized onion sliced
- 2 palm sugar round or sugar plus more to taste
- 1 teaspoon salt plus more to taste
- ½ teaspoon mushrooms powder
- a few pandan leaves tie into knot
- oil for cooking
Coconut Rice (Nasi)
- 4 cups Jasmine rice rinsed thoroughly
- 4-5 cups of water
- 1 can [400ml) coconut milk
- 1 shallot thinly sliced
- 1 lemongrass stalk white part - bruised
- 2 slices of ginger
- 1 teaspoon salt
- a few pandan leaves tie into knot
Sides
- 1 cup raw peanuts used red skin peanuts
- cucumber slices
- pan-fried plant-based egg cut into slices
- banana leaves cleaned and wiped dry with paper towel
Instructions
Prepare the rice
- Combine washed rice, shallots, lemongrass, pandan leaves, ginger, salt, water, and coconut milk in the rice cooker.
- Cook the rice using 'white rice' settings. The rice should be ready in 35-40 minutes.
Prepare the peanuts and sambal
- Meanwhile, combine dried chile and 1 ½ cups of water in a pot and boil the chile for 5-8 minutes until soft. Drain out the water and set it aside.
- To make the tamarind juice, combine a ping pong ball size wet tamarind and water in a bowl. Using your fingers, squeeze and mash the tamarind until it dissolves. You'll get a dark brown liquid.
- Place jalapeño, softened dried chile, shallots, tamarind juice, kombu, and its liquid in a high-speed blender. Blend the chile into a fine paste. This yields about 3-4 cups of mixture.
- Heat a large wok or non-stick skillet, then add 1 ½ cups of oil.
- Fry the peanuts for 1-2 minutes or until the skin turn slightly darker. Remove and transfer to a paper towel to absorb excess oil. The peanut will continue to cook and turn crispy once cooled.
- Using the same wok, sauté onion until fragrant, about 2 minutes.
- Then, slowly add the chile paste along with a knotted pandan leaves.
- Cook for about 40-45 minutes, stirring frequently over medium heat. The sambal is ready when the chile turns darker red or oil starts to separate from the chile. It's best to cover the wok with a lid to prevent splatter and stir to avoid burning the chile.
- Once the chile is ready, season with sugar, salt, and mushrooms seasoning. Turn off the heat and store it in a jar once cooled.
How to serve
- Once the rice is ready, remove pandan leaves, ginger, and lemongrass. Then fluff the rice before serving.
- To assemble the rice, place a bowl of rice on a cleaned banana leaf. Add the peanuts, cucumber slices, and plant-based egg. Serve warm.