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!
Put the rice in a saucepan with the pandan leaves, lemongrass, salt, coconut milk and
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
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.
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