Vegan Nasi Lemak by The Kampung Vegan

Breakfast

Mains

Rice

Vegan

About
Ingredients
Steps

About
Ingredients
Steps

About
Ingredients
Steps

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Easy Level:

Not that easy

Servings:

4 Pax

Going vegan in Malaysia wasn’t easy for Elliz (@thekampungvegan), especially when there are so many tempting foods like Nasi Lemak.

It’s something that Elliz will never give up, so she made a vegan version of it! With the same flavours and lemaky-ness that you love without a single animal product.

Equipment needed:

Rice Cooker
Blender
Pastry brush
Egg mould
Kitchen scissors

For Serving:

Fried peanuts
Sliced cucumber
Banana leaf, for plating

Note: These vegan eggs will soften and melt at temperatures over 85°c

Ingredients

Adjust Servings

US / Metric

Coconut Rice

0.00

cups

Jasmine rice

0.00

cups

Jasmine rice

0.00

cups

Water

0.00

cups

Water

0.00

cup

Coconut milk

0.00

cup

Coconut milk

0.00

tbsp

Oil

0.00

tbsp

Oil

0.00

inch

Ginger, sliced

0.00

inch

Ginger, sliced

0.00

stalks

Lemongrass, halved and bruised

0.00

stalks

Lemongrass, halved and bruised

0.00

Pandan leaf, knotted

0.00

Pandan leaf, knotted

0.00

Red onion, sliced

0.00

Red onion, sliced

Salt, to taste

0.00

tbsp

Mushroom seasoning

0.00

tbsp

Mushroom seasoning

Sambal paste

0.00

Dried chillies, boiled for 10 minutes

0.00

Dried chillies, boiled for 10 minutes

0.00

Shallots

0.00

Shallots

0.00

cloves

Garlic

0.00

cloves

Garlic

0.00

inch

Ginger

0.00

inch

Ginger

0.00

sheet

Seaweed

0.00

sheet

Seaweed

0.00

tbsp

Miso paste

0.00

tbsp

Miso paste

0.00

cup

Water (if required)

0.00

cup

Water (if required)

Sambal (cont.)

0.00

Yellow onion, sliced

0.00

Yellow onion, sliced

0.00

Pandan leaf, knotted

0.00

Pandan leaf, knotted

0.00

cups

Water

0.00

cups

Water

0.00

tbsp

Mushroom seasoning

0.00

tbsp

Mushroom seasoning

0.00

tbsp

Gula melaka

0.00

tbsp

Gula melaka

0.00

tbsp

Tamarind paste

0.00

tbsp

Tamarind paste

Salt, to taste

MSG (optional)

0.00

cup

Cooking oil (add more if necessary)

0.00

cup

Cooking oil (add more if necessary)

Vegan Hard Boiled Egg (white)

0.00

Silken tofu

0.00

Silken tofu

0.00

tsp

Mushroom seasoning

0.00

tsp

Mushroom seasoning

0.00

tsp

Kala namak (black salt)

0.00

tsp

Kala namak (black salt)

0.00

tsp

Agar powder

0.00

tsp

Agar powder

Vegan Hard Boiled Egg (yolk)

0.00

Raw cashew nuts

0.00

Raw cashew nuts

0.00

Carrots, chopped

0.00

Carrots, chopped

0.00

tbsp

Nutritional yeast

0.00

tbsp

Nutritional yeast

0.00

tsp

Mushroom seasoning

0.00

tsp

Mushroom seasoning

0.00

tbsp

Oil

0.00

tbsp

Oil

0.00

tsp

Tapioca starch

0.00

tsp

Tapioca starch

Pinch of tumeric powder

Steps

1

For coconut rice, rinse the jasmine rice and then drain well.

Mark as completed

2

In a wok on medium heat, saute the aromatics until the onions start to brown.

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3

Then pour the jasmine rice into the wok and stir to coat every grain of rice with the flavoured oil.

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4

Transfer the rice to a rice cooker and stir in water, salt and coconut milk. Leave to cook.

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5

For sambal, cut the dried chilies in half and remove all the seeds.

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6

Boil the dried chilies for ten minutes until very soft. 3. Once the chilies are cooled, add to a blender along with shallots, ginger, garlic, seaweed, miso, and 1/2 cup of water.

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7

Blend until very smooth.

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8

In a wok on medium, add in oil and pour the sambal paste. Stir frequently.

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9

Cook until the the paste changes colour and oil starts to separate or pecah minyak.

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10

Once you start seeing the oil separating, pour in 2 cups of water and stir. Add the yellow onions.

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11

Season with mushroom seasoning, gula melaka, tamarind paste and MSG (optional). Taste sambal and season according to your preference.

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12

Cook for a further 30-40 minutes until the water has dried up and you're left with a thick sambal.

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13

For the vegan egg, blend silken tofu, mushroom seasoning, kala namak and agar powder on high speed until smooth. Pour into a pan.

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14

On medium low heat, stir constantly and cook until the mixture starts bubbling and boiling for at least 2 minutes.

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15

Spoon the egg white mix into the moulds and let it set in the fridge until completely firm. Around 30 mins.

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16

Once cooled, pop out of the moulds and use a 1 tsp measuring spoon or melon baller to make a cavity for the egg yolks.

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17

Place balled egg whites into a blender with boiled cashew nuts and chopped carrots. Season with nutritional yeast, mushroom seasoning, oil, tapioca starch, pinch of turmeric, agar powder, oatmilk and kala namak. Blend until very smooth.

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18

Pour into a pan and turn the heat to medium - medium low. Stir constantly and cook until the mixture starts bubbling and boiling for at least 2 minutes.

Mark as completed