Nasi lemak

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

This is a traditional Malaysian breakfast, although it’s equally delicious for lunch or dinner. Rice is enriched with coconut milk and herbaceous pandan, and then eaten with peanuts, vegetables and fiery sambal. If you’re tempted to transform it into a truly sumptuous meal, Tempeh rendang makes a fabulous accompaniment!


Ingredients

  • cups (300 g) jasmine rice
  • 2 pandan leaves, knotted (or 2 bay leaves)
  • 1 lemon grass stalk, bruised
  • ½ teaspoon salt
  • ¾ cup (185 ml) coconut milk
  • 1 cup (140 g) roasted peanuts
  • 1 cucumber, sliced
  • Sambal, to serve

Vegetable stir-fry

  • 1 teaspoon vegetable oil
  • 1 garlic clove, finely chopped
  • 1 cup (125 g) green beans, cut into 2.5 cm lengths
  • 1 large carrot, cut into thin strips
  • ¼ teaspoon salt

Tofu scramble

  • 1 teaspoon vegetable oil
  • ½ block (150 g) extra-firm tofu, pressed and crumbled
  • pinch of black salt
  • 1 tablespoon nutritional yeast – optional
  • pinch of ground turmeric
  • pinch of black pepper

Method

Put the rice in a saucepan with the pandan leaves, lemongrass, salt, coconut milk and cups (375 ml) water. Set over medium-high heat and stir, then bring to the boil, cover and reduce the heat to low. Cook until the rice is tender and no more liquid remains, about 15 minutes.

Meanwhile, make the vegetable stir-fry. Put the oil into a non-stick frying pan over medium heat, add the garlic and fry until fragrant, about 1 minute. Add the green beans, carrot and salt. Add ¼ cup (60 ml) water, cover and cook until the vegetables are tender and all the water has evaporated. Set aside.

Wipe out the pan with paper towel, ready to make the tofu scramble. Put the oil into the pan and set over medium heat, then add the tofu, black salt, nutritional yeast, turmeric and pepper. Stir to mix together well, then cook for about 3 minutes.

To serve, put a large spoonful of rice on each plate. Place some of the stir-fry and the tofu alongside, then sprinkle roasted peanuts on the plate. Finish with a dollop of sambal and cucumber slices to help cut through the heat.