Low Carb Nasi Lemak
Indulge in the bold and aromatic flavors of *Low Carb Nasi Lemak*, a healthier take on Malaysia's beloved national dish. This keto-friendly recipe swaps traditional rice for fragrant cauliflower rice cooked in rich coconut cream and pandan leaves, delivering all the signature creaminess with fewer carbs. Perfectly paired with crispy fried anchovies, unsweetened roasted peanuts, hard-boiled eggs, and refreshing cucumber slices, this dish is completed by a spicy kick of sambal chili paste on the side. Ready in just 40 minutes, it's an easy and guilt-free way to enjoy the comforting taste of authentic nasi lemak without compromising your low-carb lifestyle. Whether you're following a keto diet or simply looking for a lighter version of a classic, this *low carb nasi lemak recipe* is a flavorful treat you don’t want to miss!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 200 ml Coconut cream
- 2 leaves Pandan leaves
- 0.5 teaspoon Salt
- 2 large Eggs
- 50 grams Unsweetened roasted peanuts
- 50 grams Dried anchovies (ikan bilis)
- 1 small Cucumber
- 4 tablespoons Sambal chili paste
- 2 tablespoons Cooking oil
Instructions
Begin by preparing the cauliflower rice. Break the cauliflower into florets and pulse in a food processor until it resembles rice grains.
In a medium-sized pan, add the cauliflower rice, coconut cream, pandan leaves, and salt. Cook over medium heat, stirring occasionally, until the cauliflower is tender and the coconut cream has been absorbed, about 8-10 minutes. Remove the pandan leaves and set aside.
While the cauliflower rice is cooking, hard-boil the eggs by placing them in a pot of water, bringing it to a gentle boil, and cooking for 8-9 minutes. Once done, cool under cold running water, peel, and set aside.
In a small pan, heat the cooking oil over medium heat. Fry the dried anchovies until they are crispy, about 3 minutes. Remove and drain on paper towels.
Slice the cucumber into thin rounds and set aside.
To assemble the Low Carb Nasi Lemak, start by placing a portion of cauliflower rice in the center of each plate.
Arrange the sliced cucumbers, roasted peanuts, fried anchovies, and halved boiled eggs around the cauliflower rice.
Add a spoonful of sambal chili paste on the side.
Serve immediately and enjoy this healthier twist on a beloved classic!
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 7467 mg | 325% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 131.0 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 748 mg | 58% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2960 mg | 63% | |
*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.
