Vegetarian Nasi Lemak
Fragrant coconut rice served with spicy tempeh sambal, peanuts, boiled egg and cucumber – a classic Malaysian comfort dish made entirely meat‑free.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Rinse the rice until water runs clear, then combine with coconut milk, salt and the pandan leaf in a saucepan; bring to a gentle boil, cover and simmer on low for 15 minutes until the liquid is absorbed.
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Step 2 of 5
Heat oil in a wok over medium heat, fry the tempeh slices until golden brown, then set aside on paper towel.
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Step 3 of 5
In the same wok, add a touch more oil if needed and sauté onion, garlic and chilies until fragrant and softened, about 2 minutes.
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Step 4 of 5
Stir in the belacan substitute or miso, then pour in the tamarind water and sugar; simmer for 3 minutes until the sauce thickens, return the tempeh and coat it well, cooking another 2 minutes.
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Step 5 of 5
Fluff the coconut rice with a fork, arrange on plates with tempeh sambal, cucumber ribbons, peanuts and a halved boiled egg; serve warm.
Notes from the kitchen
If belacan substitute is unavailable, a pinch of fermented soybean paste gives a similar depth. Store leftovers in airtight containers; rice reheats well in a steamer, sambal can be kept refrigerated for up to 3 days.
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