Nasi Lemak with Tempeh Sambal
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Ingredients
- 400 g tempeh
- 320 g jasmine rice
- 200 ml tinned coconut milk
- 2 pandan leaves, tied in a knot
- 3 tbsp sambal oelek chilli paste
- 4 shallots
- 1 tbsp palm sugar
- 1 cucumber
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 750 kcal
- Protein
- 27.1 g
- Carbohydrate
- 81.1 g
- of which sugars
- 10.7 g
- Fat
- 34.7 g
- of which saturates
- 11.7 g
- Fibre
- 8.3 g
- Salt
- 0.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice with the coconut milk, 320ml water, the pandan leaves and a pinch of salt: boil, cover, simmer on the lowest heat for 12 minutes, then rest for 10 minutes.
- 2
Cut the tempeh into 2cm cubes. Heat half the vegetable oil in a frying pan and fry the tempeh for 6-8 minutes, turning, until golden and crisp on all sides. Lift out onto paper towel.
- 3
Finely slice the shallots and fry in the remaining oil for 3 minutes until soft.
- 4
Stir in the sambal oelek and palm sugar with 60ml water and simmer for 3-4 minutes until glossy and jammy.
- 5
Return the fried tempeh to the pan and toss through the sambal until well coated.
- 6
Slice the cucumber and serve alongside the coconut rice and tempeh sambal.
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