Vegetarian Nasi Lemak

Ingredients

• 1 cup Jasmine fragrant rice washed and drained
• 1 cup undiluted coconut milk
• 1 1/2 cup water
• 3-4 pandan leaves slightly shredded and tied into a knot
• 1/2 inch ginger chopped length wise
• Lemongrass few strands
• Salt to taste
• 8-10 dried red chilies cut into 2-3 pieces and soaked in warm water
• 3-4 cloves of garlic
• 5-6 shallots
• Lemongrass few strands (for sambal)
• 1 onion cut into slices or rings
• 2 tbsps oil
• 1 tsp Sugar
• 2 tsps tamarind juice
• Salt to taste (for sambal)
• 1 cucumber cut into thin slices
• 3-4 tbsps peanuts pan fried with 1/2 tbsp of oil until crisp and fragrant
• Spiced veggies (tossed french beans, carrot sticks with some chili paste and salt)

Steps

1. Place the rice in the rice cooker pot along with water, coconut milk, ginger, lemongrass and tied pandan leaves. Sprinkle salt and stir well. Cook the rice, fluff with a fork and keep warm until ready to serve.
2. Drain the soaked chilies and grind it with shallots, garlic and chopped lemongrass strands to a paste. Use little water while grinding.
3. Heat up cooking oil in a frying pan or a wok on medium heat and fry this blended paste for about 7-10 minutes. Add onion rings and fry for 2-3 minutes more. Add water to attain the desired consistency.
4. Add the tamarind juice and season with salt and sugar. Stir well and turn off the flame.
5. On a serving tray, place a clean banana leaf lined with wax paper. Using a bowl, shape the rice and place on this leaf. Spoon sambal on or at the side of the rice, place few slices of cucumber, some pan fried peanuts and spiced veggies. Serve hot.