Exquisite Vegetarian Nasi Lemak with Tempeh

Allergens

Soy (tempeh)

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 2 cups water
• 8 oz tempeh, cubed
• 3 tbsp vegetable oil
• Salt and pepper to taste
• 1/4 cup roasted peanuts
• 1 cucumber, thinly sliced
• 1/2 cup sambal oelek or homemade sambal
• Fresh cilantro leaves for garnish

Instructions

1. In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, reduce heat, cover, and simmer until rice is cooked and tender. Set aside.
2. In a frying pan, heat vegetable oil over medium high heat. Season tempeh cubes with salt and pepper, and cook until golden brown and crispy on all sides. Remove from pan and drain on paper towels.
3. Assemble Nasi Lemak: Place a scoop of cooked rice at the center of a plate. Arrange tempeh, peanuts, cucumber slices, sambal, and fresh cilantro leaves around the rice.
4. Serve immediately and enjoy!

Chef’s Insight

The key to perfect Nasi Lemak is using good quality coconut milk, which gives the dish its unique flavor.

Notes

For an extra touch, serve Nasi Lemak with a side of pickled vegetables.