Dairy-Free Nasi Lemak
Transform your kitchen into a culinary adventure with Dairy-Free Nasi Lemak, a bold and aromatic take on Malaysia's beloved national dish. This recipe features fluffy jasmine rice infused with creamy coconut milk and fragrant pandan leaves, delivering rich flavor without any dairy. Paired with a spicy sambal made from red chilies, shallots, garlic, tamarind paste, and crispy dried anchovies, every bite is a perfect marriage of heat and umami. Serve this vibrant coconut rice alongside crunchy roasted peanuts, refreshing cucumber slices, crispy fried anchovies, and protein-packed boiled eggs for a complete, gluten-free feast that's ideal for any time of day. With simple ingredients and clear steps, this hearty, dairy-free recipe invites you to explore authentic Southeast Asian flavors—all from the comfort of your own home!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1 cup Coconut milk
- 1.5 cups Water
- 2 Pandan leaves
- 0.5 teaspoon Salt
- 4 Shallots
- 3 Garlic cloves
- 5 Red chilies
- 100 grams Dried anchovies
- 1 tablespoon Tamarind paste
- 1 tablespoon Brown sugar
- 0.5 cup Roasted peanuts
- 1 Cucumber
- 4 Eggs
- 4 tablespoons Cooking oil
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
In a rice cooker or pot, combine the rice, coconut milk, water, pandan leaves, and salt. Cook according to the rice cooker's instructions or bring to a boil in the pot, then reduce heat to low, cover, and simmer until the rice is cooked and all liquid is absorbed, about 15-20 minutes.
While the rice is cooking, prepare the sambal. Slice the shallots and garlic, and cut the red chilies into small pieces.
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the sliced shallots, garlic, and chilies, and sauté until fragrant and softened, about 5 minutes.
Add the dried anchovies to the pan and continue to fry for another 2-3 minutes until the anchovies are crispy.
Stir in the tamarind paste and brown sugar, mixing everything well to form a paste-like consistency. Simmer for a few more minutes, then remove from heat and set aside.
In a separate small pan, heat the remaining cooking oil. Fry the remaining dried anchovies over medium heat until crispy, about 2-3 minutes, then drain on paper towels.
Boil the eggs in a pot of water for about 10 minutes. Let them cool, peel, and cut in half.
Peel the cucumber and slice thinly.
To serve, place a scoop of coconut rice on a plate. Arrange a portion of the spicy sambal anchovies, a few slices of cucumber, a hard-boiled egg, a spoonful of roasted peanuts, and the crispy fried anchovies around the rice. Serve warm.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 3374 mg | 147% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 66.2 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1508 mg | 116% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4800 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
