Vegetarian Nasi Lemak

Ingredients(for 1 plate (brown coconut rice + sambal + peanuts + cucumber + egg))

• 1 cup Brown rice (or basmati)
• 1/2 cup Light coconut milk (preferably homemade)
• 1.5 cups Water (for cooking rice)
• 1 Pandan leaf (optional, for aroma) - optional
• 1/2 tsp Salt
• 1/4 cup Peanuts (dry roasted)
• 1/2 medium Cucumber (sliced)
• 2 Eggs (boiled, for vegetarians (skip for vegan))
• 1 small Red onion (finely chopped)
• 2 medium Tomatoes (chopped)
• 1/2 tsp Red chili powder (adjust to taste)
• 1 tsp Oil (preferably cold-pressed)
• 1 tsp Jaggery (or sugar, for sambal) - optional
• 1/2 tsp Soy sauce (for umami, optional) - optional
• 2 Lime wedges (for serving) - optional

Instructions

1. 1

   Rinse the brown rice thoroughly. In a saucepan, combine rice, water, coconut milk, salt, and pandan leaf if using. Bring to a boil, then simmer until rice is cooked and fluffy.

   20 minutes

   Soaking rice for 15 minutes helps it cook faster and fluffier.

2. 2

   While the rice cooks, boil eggs until hard-boiled (about 10 minutes). Peel and halve them.

   10 minutes

   For easy peeling, transfer boiled eggs to cold water immediately.

3. 3

   For the sambal: Heat oil in a pan. Add chopped onions and sauté until golden. Add tomatoes and cook until soft. Stir in red chili powder, salt, jaggery, and soy sauce if using. Cook until thickened.

   7 minutes

   Mash tomatoes well for a smoother sambal texture.

4. 4

   Dry roast the peanuts on a tawa or pan until crunchy. Set aside.

   3 minutes

   Keep stirring to avoid burning the peanuts.