43min 4 ppl
Vegan Nasi Lemak
68 minutes
4 people
Hardover 60 min or 12+ steps
68 min · 10 steps
Hard: over 60 min or 12+ steps
560 kcalper person
Protein 16g
Carbs 70g
Fats 24g
About this dish
A plant-based take on Singapore's beloved coconut rice breakfast: jasmine rice steamed in coconut milk and pandan, plated with crisp curry-spiced fried tempeh, cucumber, crispy shiitake 'ikan bilis' and a fresh vegan sambal.
Allergy Info
Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leavesknotted2
- Fresh Gingersliced10 g
- Cucumbersliced1
- Shallotsfor the sambal6
- Garlic clovesfor the sambal3
Plant Proteins
- Tempehcut into strips200 g
Tins & Jars
- Coconut Milk250 ml
- Tamarind Paste20 g
Dried Goods
- Jasmine rice300 g
- Dried shiitake mushroomsthinly sliced, fried until crisp50 g
- Roasted peanutsfried until golden60 g
- Palm sugar20 g
Spices & Seasonings
- Curry Powderfor marinating the tempeh20 g
- Turmeric powder5 g
- Dried Red Chilliessoaked8
Oils & Condiments
- Fermented soybean paste1 tsp
- Vegetable Oilfor deep-frying500 ml
Utensils
- Saucepan
- Large frying pan
- Blender
- Chopping board
- Sharp knife
- Tongs
Method
1
Rinse the rice and combine with the coconut milk, pandan leaves, sliced ginger and a pinch of salt in a saucepan.
Approx. 6 minutes
2
Bring to the boil, then cover and cook on the lowest heat for 15 minutes until the liquid is absorbed.
Approx. 15 minutes
3
Rub the tempeh strips with curry powder, turmeric powder and a pinch of salt, then set aside to marinate for at least 15 minutes.
Approx. 5 minutes
4
Deep-fry the marinated tempeh in hot oil for 6 minutes until golden and crisp.
Approx. 6 minutes
5
Fry the sliced dried shiitake mushrooms in the same oil until crisp, then fry the peanuts until golden, draining both on kitchen paper.
Approx. 6 minutes
6
Blend the soaked chillies, shallots and garlic into a smooth paste for the sambal.
Approx. 6 minutes
7
Fry the sambal paste in a little oil for 8 minutes until fragrant and the oil separates.
Approx. 8 minutes
8
Stir in the tamarind paste, palm sugar and fermented soybean paste and simmer for 5 minutes until thick and glossy.
Approx. 5 minutes
9
Slice the cucumber.
Approx. 5 minutes
10
Fluff the coconut rice and mound onto plates with the fried tempeh, crispy shiitake, peanuts, cucumber and a spoonful of the vegan sambal.
Approx. 6 minutes
