Vegetarian Nasi Lemak Recipe
This Malaysian national dish is wholesome and flavourful. The rice is cool due to the nature of it being cooked in coconut and it is a delight on a humid day. However, it's accompanied by a sambal and vegetables which make this Vegetarian Nasi Lemak Recipe come alive.
Ingredients in this oriental food recipe.
- 600ml coconut milk
- 400g of jasmine rice
- 3 slices of ginger, diced
- salt to taste
- 4 pandan leaved, shredded
- 3 strands of lemongrass
- 10 dried red chillies
- 6 shallots
- 4 cloves of garlic
- 1 red onion
- vegetable oil
- 1 tablespoon of sugar
- 2 teaspoons of tamarind juice
- 2 bell peppers
- 1 aubergine
- 4 tablespoons of peanuts
- 1 cucumber
- 1 bunch fresh coriander
1. Add the rice into a rice cooker pot with the coconut milk, water, leongrass, pandan leaves and a little salt. Simmer until the rice is cooked through.
2. Chop the dried chillis, garlic cloves and dice the shallotts, then take one strand of lemongrass and shred into small pieces. Combine these ingredients with a little vegetable oil and some salt in a pestle and mortar or food processor and reduce to a paste.
3. Heat the paste in a wok for 5-10 minutes on a medium heat stirring to make sure it doesn't burn. Then add chopped red onion, a chopped aubergine, sugar and tamarind juice to the mix and fry for another 10 mins until the vegetables have softened.
4. Julienne the peppers and cucumber and combine in a bowl with the peanuts and a little peanut oil and gently fry until fragrant.
5. Drain and shape the rice on a serving platter.
5. Add the sambal in a bowl and put the peanutty vegetables on the side and serve.