Nasi Lemak

Recipe and photo contributed by:
Kasthuri Jeyapalan
Instagram | TikTok

This recipe is a plant-based tribute to a Malaysian favourite! The coconut rice is fragrant and rich—but the real star of the show is the crispy banana florets, which are seasoned and fried to mimic the crunch and saltiness of anchovies. Paired with a bold, slow-cooked sambal, fried tempeh, roasted peanuts, and refreshing cucumber slices, it’s a nostalgic and comforting dish that’s bursting with delicious, authentic Malaysian flavours.

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves 4

Ingredients
Coconut Rice
1 cup rice
1½ cups coconut milk
2 pandan leaves, tied into a knot
2 slices fresh ginger
½ teaspoon fenugreek seeds
Salt, to taste


Sambal (Spicy Chilli Paste)
15 dried chillies, boiled in hot water for 10 minutes
2 onions, diced (divide into two batches)
2 cloves garlic
1 stalk lemongrass
½ inch ginger
1 tomato, roughly chopped
Salt, to taste
Oil


Crispy Banana Florets (Plant-Based ‘Anchovies’)
½ cup banana florets, cleaned
Pinch of turmeric powder
Salt (more than usual—anchovies are naturally salty)
Oil, for deep frying

Method
Rice

1. Rinse the rice thoroughly.
2. In a pot, combine all the ingredients, and gently stir.
3. Cover and cook on medium heat for 15–20 minutes, or until the rice is fully cooked.
4. Remove the lid occasionally if the milk starts to boil over.

Sambal

1. Blend the boiled chillies, one batch of onion, garlic, lemongrass, ginger, and tomato until smooth.
2. Heat oil in a wok over medium heat. Sauté the second batch of onion until translucent.
3. Add the blended paste. Cook and reduce until the oil starts to rise and separate from the paste.
4. Salt to taste.





Florets

1. Steam the banana florets with a pinch of turmeric and salt for 5 minutes.
2. Pat dry, and then season with more salt.
3. Deep-fry until crispy and golden.

Serve

Plate the coconut rice with the sambal, the crispy banana florets, fried tempeh, cucumber slices, and roasted peanuts.


Tips

• Use good quality coconut milk: Full-fat, thick coconut milk gives your rice the signature creamy fragrance. 
• Wash your rice well. Rinse the rice a few times until the water runs mostly clear. This helps remove excess starch and prevents the rice from becoming too sticky. You can also use a rice cooker for convenience.
• Steam the banana florets before frying. This softens them and reduces bitterness. You can also soak them in salt water beforehand.
• Salt your banana florets generously. Since you’re replacing salty anchovies, season the florets well before frying to mimic that umami punch.