Nasi Lemak (Vegan) - Malaysia’s National Dish

Updated at: Thu, 17 Aug 2023 10:01:12 GMT

Step 1

RICE: Add all Rice ingredients to a pot and steam/simmer for 15-20 minutes. Take the pot off the heat after, and let sit for 5 minutes (still covered) to fluff up even more.

Step 2

SAMBAL: Cook shallots, garlic, ginger, nori (crumbled), and water in a pan for 10 mins. After, add all pan contents plus dried chilies to a blender and blend until it’s a paste. Fry the onion (chopped) in the oil until browned. Add the chili paste to this pan and fry for a bit. Then, add the 400ml water, sugar, lime juice, salt, and MSG (optional) and cook for 40 minutes on medium heat until reduced. This sauce will keep in the fridge up to 6 weeks!

Step 3

IKAN BILIS: Mix the cornstarch, salt, and water together to form a slurry. Then brush the paste on each sheet of rice paper, stack them, and then stack the nori sheets (with cornstarch) as well. Use a scissors to cut small strips (½” x 2”) to resemble fried anchovies. Fry in oil until they crisp up.

Step 4

Serving - for a fancy plating, grab a banana leaf or two. Put a serving of rice in a small bowl to form it into a nice mound, then tip it over (upside down) onto the plate (on top of the banana leaf). Put a healthy spoonful or two of the Sambal on top of part of the rice, and top with a small handful (¼ cup) of “anchovies.” Put some (shelled) peanuts and sliced mini cucumber in front to garnish (optional). Enjoy!

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