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Vegetarian Nasi Lemak

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2



  • 1 cup Jasmine fragrant Rice  washed and drained
  • 1 cup undiluted Coconut milk
  • 1 1/2 cup  Water
  • 3 to 4 Pandan screw-pine leaves slightly shredded and tied into a knot
  • Ginger 1/2 inch piece chopped length wise
  • Few strands of Lemongrass
  • Salt to taste


  • 8-10 dried red Chilies Cut each Chili into 2-3 pieces and soak in warm Water
  • 3-4  Cloves  of Garlic
  • 5-6  Shallots
  • Few strands of Lemongrass
  • Onion cut into slices or rings
  • 2 tbsp  Oil
  • 1 tsp  Sugar
  • 2 tsp  Tamarind juice
  • Salt to taste


  • Cucumber cut into thin slices
  • 3 -4 tbsp of Peanuts Pan fried with 1/2 tbsp of Oil until crisp and fragrant
  • Spiced Veggies (Tossed french beans carrots sticks with some chili paste and Salt


  • 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.
  • Drain the soaked chilies and grind it with shallots, Garlic and Chopped lemongrass strands to a paste. Use little water while grinding.
  • 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.
  • Add the tamarind juice and season with salt and sugar. Stir well and turn off the flame.
  • 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.


The rice is generally cooked with Pandan leaves (screw-pine leaves) which impart a distinctive flavour to the dish.