“Flavors of Home: A Gourmet Vegetarian Nasi Lemak Experience”

Allergens

N/A

Ingredients

• 2 cups of jasmine rice, rinsed
• 4 cups of coconut milk
• 1 can of jackfruit (15 oz), drained and shredded
• 1 cup of diced tofu
• 2 tbsp of vegetable oil
• 1 tbsp of curry powder
• Salt, to taste
• 1 cup of long beans, cut into 2
• inch lengths
• 1 cucumber, thinly sliced
• 1/4 cup of peanuts, roasted and crushed
• 3 hard
• boiled eggs
• 1 small bowl of sambal, for serving
• Banana leaves, for serving (optional)

Instructions

1. Combine the rinsed jasmine rice with the coconut milk in a saucepan. Bring to a boil over medium heat, then reduce to low and cover. Simmer until the rice is tender and has absorbed all the liquid, approximately 18 20 minutes. Remove from heat and let stand covered for an additional 5 minutes, then fluff with a fork.
2. In another saucepan, heat the vegetable oil over medium heat. Add curry powder and cook until fragrant, about 1 minute. Add the shredded jackfruit and diced tofu, stirring to coat in the spices. Season with salt to taste and sauté for 3 4 minutes, or until heated through. Remove from heat.
3. In a separate saucepan, bring water to a boil and add the long beans. Cook until tender but still crisp, about 4 5 minutes. Drain and set aside.
4. Assemble the nasi lemak by placing a scoop of rice on each plate or banana leaf. Top with a portion of the jackfruit and tofu mixture, long beans, cucumber slices, peanuts, and an egg. Serve with sambal on the side.

Chef’s Insight

To achieve a rich umami flavor, toast the curry powder in oil before adding the other ingredients.

Notes

This recipe is suitable for vegetarians and vegans.