Most authentic vegan Nasi Lemak Bungkus - 椰酱饭

By WoonHeng · 120 min

Ingredients

Instructions

1. Put the washed rice, shallots, lemongrass, pandan, ginger, salt, water and coconut milk into the rice cooker and cook on the white rice setting, about 35-40 minutes.
2. Soak the dried chilies in 1½ cups of water, boil for 5-8 minutes until soft, then drain and set aside.
3. Squeeze and mash the wet tamarind in water until it dissolves, then strain to get a dark brown tamarind juice.
4. Blend the jalapeños, softened chilies, shallots, tamarind juice, kombu and its soaking liquid until a fine paste forms (about 3-4 cups).
5. Heat 1½ cups of oil in a large wok or non-stick skillet and fry the peanuts for 1-2 minutes until the skins turn slightly darker. Drain on paper towel.
6. In the same wok, sauté the onion until fragrant, about 2 minutes.
7. Add the chili paste and a knotted pandan leaf. Cook over medium heat for 40-45 minutes, stirring often and covering to prevent splatter, until the chili turns darker red or oil separates.
8. Season with sugar, salt and mushroom powder, then turn off the heat and cool before storing in a jar.
9. Remove the pandan, ginger and lemongrass from the rice, fluff it, then serve on a clean banana leaf with the peanuts, cucumber and plant-based egg.

Summarized from WoonHeng's video. Watch it for the details.

More recipes with

OnionEggGingerTomatoRiceMushroomShallotCucumber