Name: Nasi lemak
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: Singaporean
Ingredients: ½ block (150 g) extra-firm tofu, pressed and crumbled; 1 teaspoon vegetable oil; ¾ cup (185 ml) coconut milk; pinch of black salt; 1 tablespoon nutritional yeast – optional; pinch of ground turmeric; 1 lemon grass stalk, bruised; 2 pandan leaves, knotted (or 2 bay leaves); 1½ cups (300 g) jasmine rice; 1 cup (140 g) roasted peanuts; 1 cucumber, sliced; pinch of black pepper; 1 garlic clove, finely chopped; 1 cup (125 g) green beans, cut into 2.5 cm lengths; 1 large carrot, cut into thin strips; Sambal, to serve; ¼ teaspoon salt; ½ teaspoon salt

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

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!