Vegan Malaysian Nasi Lemak Coconut Rice
Ingredients
Rendang
- 1 cup cauliflower florets
- 3 tablespoons finely grated coconut
- 1/4 cup coconut milk
- 1 tablespoon sliced kaffir lime
- 1 teaspoon homemade sambal
- salt to taste
Anchovies substitute
- 1 nori sheet
- 2 sheets of beancurd sheets or yuba skin
- 2 tablespoons cornstarch
Coconut rice
- 1 cup basmati rice
- pandan leaves
- 1/4 cup coconut milk
- 1/4 teaspoon salt
Sambal
- 1 medium onion
- 2 roma tomatoes
- 3 tablespoons homemade sambal
- salt
- oil
Preparation
For rendang: In a heated non-stick pan without oil, toast coconut until lightly brown, add coconut milk, sambal, and kaffir lime, let simmer and season with salt, then add fried or baked cauliflower florets and stir until sauce dries up.
For anchovies substitute: In a small pot, cook cornstarch with a little water until it turns pasty, lay yuba skin on a chopping board, brush with water, then apply cornstarch paste and layer with nori, repeat with paste and finish with yuba skin, cut into strips and pan fry until crispy, season with salt immediately.
For coconut rice: Wash 1 cup of basmati rice until water turns clear, using a rice cooker, place rice and pandan leaves in, add enough water 1/2 inch over the rice and cook, then add 1/4 cup coconut milk and 1/4 teaspoon salt and cook rice again, fluff with fork and discard pandan leaf.
For sambal: In a heated non-stick pan with 1 teaspoon oil, sauté onion until soft, add blended tomato, cook until sauce reduces to half and stir in sambal, season if needed.
Serve the dish on a cleaned banana leaf.
