Vegan Nasi Lemak Bungkus

By WoonHeng · 90 min

Ingredients

Instructions

1. Put the washed rice, shallots, lemongrass, pandan leaves, ginger, salt, water and coconut milk into a rice cooker. Cook on the white rice setting, which takes about 35-40 minutes.
2. Boil the dried chillies in 1½ cups of water for 5-8 minutes until soft, then drain and set aside.
3. Dissolve a ping-pong-ball-sized piece of wet tamarind in water, squeezing and mashing it with your fingers until you have a dark brown liquid.
4. Blend the jalapeños, softened dried chillies, shallots, tamarind juice, kombu and its soaking water in a high-speed blender until a fine paste forms. This makes about 3-4 cups.
5. Heat 1½ cups of oil in a large wok or non-stick skillet. Fry the peanuts for 1-2 minutes, until their skins turn slightly darker, then drain on paper towel. They will crisp up as they cool.
6. In the same wok, fry the sliced onion until fragrant, about 2 minutes.
7. Slowly add the chilli paste and a knotted pandan leaf. Cook over medium heat for 40-45 minutes, stirring often and covering with a lid to prevent splatter. The sambal is ready when the chilli turns darker red or the oil separates from it.
8. Season with sugar, salt and mushroom powder, then turn off the heat and let cool before storing in a jar.
9. Once the rice is cooked, remove the pandan leaves, ginger and lemongrass, then fluff the rice.
10. To serve, put a bowl of rice on a cleaned banana leaf and add the peanuts, cucumber slices and plant-based egg. Serve warm.

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

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