Nasi lemak
Ingredients
- 20 dried chilis
- 2 stalks lemongrass
- 2 tomatoes, wedged
- 3 shallots, roughly chopped
- 6 cloves garlic
- 2 slices ginger
- ¼ cup hot water
- 1 tbsp tamarind paste
- 2 tbsp vegetable oil
- 2 tbsp brown sugar
- ½ tsp salt
- 1 ½ cups rice
- 2 cups water
- ½ cup coconut milk
- ½ tsp salt
- 1 lemongrass stalk
- Sliced galangal
- Knotted pandan leaves
- 3 cloves garlic
- 2 ½ cups potatoes, cubed
- 2 tbsp sambal
- 2 cups water
- ¼ cup coconut milk
- 250g tempeh, sliced
- 2 tbsp chopped lemongrass, white part only
- 2 tbsp vegan fish sauce
- Roasted peanuts
Steps
- Soak dried chillies in boiling water for at least 10 minutes.
- Clean the rice. Add to rice cooker along with ingredients from water to garlic.
- Place drained chilli, lemongrass, shallot, garlic, ginger and ½ cup of oil in a blender. Blend until smooth.
- Heat oil in a pan on medium. Add the paste and fry until the oil starts to separate from the chilli.
- Add sugar, salt and continue to cook for another 2-3 minutes. The mixture will turn darker.
- Place cubed potatoes and sambal in a pot. Cover potatoes with water then bring to a boil.
- Turn down the heat to a gentle simmer and cook until the potatoes are fork-tender.
- Season potatoes with salt and add coconut milk, then stir to combine. Remove from heat.
- In the frying pan add oil, pan-fry tempeh until golden brown on both sides.
- Push tempeh to the side of the pan, add in chopped lemongrass and sauté for 1-2 minutes.
- Season with salt and fish sauce. Remove from heat.