Nasi Lemak

Ingredients

• Fenugreek Coconut Rice
• 2 cups rice
• 1 cup coconut cream
• 1 cup coconut milk
• 1 tsp coconut oil
• 1 tsp fenugreek seeds
• 1 small onion (sliced)
• 2 inch ginger (sliced)
• 1 tsp pandan paste
• 1 tsp salt (to taste)
• 1 block medium firm tofu
• 2-3 tempe
• 1 lemongrass (white part only)
• 1 medium onion
• 2 cloves garlic
• 1 inch galangal or ginger
• 1 red chilli or 1 tsp chilli powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp ground white pepper
• 1 tsp salt

Instructions

1. 1

   --- Steps ---

2. 2

   Wash rice till water runs clear, drain & set aside.

3. 3

   In a pot on medium high heat, add coconut oil.

4. 4

   When hot, add fenugreek seeds, fry for 30 secs, add onion & ginger, fry till fragrant.

5. 5

   Add rice, coconut cream & milk, pandan paste, salt, stir & taste to adjust seasoning.

6. 6

   Transfer to a rice cooker or continue cooking on the stove.

7. 7

   --- Steps Sambal ---

8. 8

   Blend chillies, onion & garlic into a fine paste.

9. 9

   Heat oil in a large pan on medium high, add blended paste & fry for 15 mins.

10. 10

    Add tamarind, sugar & salt, fry for another 15 mins, taste to adjust seasoning.

11. 11

    Continue cooking until sambal reaches desired consistency.

12. 12

    --- Steps Tempe & Tofu ---

13. 13

    Blend all ingredients into a fine paste.

14. 14

    Slice tofu & tempe into 1/2 inch pieces & add the blended paste.

15. 15

    Marinate for 2 hrs then fry till crispy.