Vegetarian Nasi Lemak

Serves 2
Time 30-40 minutes



1 cup jasmine rice, well washed

2 pandan leaves

1 lemongrass stalk (white part only)

1 knob ginger, sliced

1 cup coconut milk

2 cups water


Sambal mixture:

2 tsp sambal paste

2 tbsp extra virgin olive oil

1 cup greens beans, halved

1 cup carrots, julienned



1 cucumber, sliced

2 tbsp peanuts (change nuts)

1 hard-boiled egg



1 banana leaf

1 tbsp fresh coriander, roughly chopped

1 spring onion, sliced

1 red chili, sliced

1 lime, wedges


Place rice, water and coconut milk in a medium saucepan on a medium to high heat. Add in ginger, lemongrass and pandan leaves. Cover and cook for 20 minutes. Let rice stand for 10 minutes.

In a medium frying pan heat the sambal paste with a drizzle of olive oil for 5-10 minutes. Now add onions, water, tamarind, salt and sugar.


Spoon out the coconut rice into a medium bowl filled to the top, removing any ginger chunks or pandan leaves. Flip upside down onto banana leaf and tap the top before separating the bowl from the rice.


Meanwhile, place sambal vegetables onto the plate with the coconut rice, along with the spring onion, coriander, cucumber, chilli, boiled egg and fresh lime.


Sprinkle with peanuts. Serve.