Soy-Free Nasi Lemak
Dive into the vibrant flavors of *Soy-Free Nasi Lemak*, a delightful twist on Malaysia’s beloved national dish crafted without soy-based ingredients. Fragrant jasmine rice is cooked to perfection in creamy coconut milk with pandan leaves for an aromatic base, while the rich, spicy sambal is made from chilies, shallots, garlic, and crispy dried anchovies – all beautifully balanced with tamarind paste and a hint of brown sugar. This soy-free version stays true to the authentic flavors of Nasi Lemak, complemented by classic accompaniments like boiled eggs, cucumber slices, and crunchy roasted peanuts. With its combination of textures and bold yet harmonious tastes, this recipe is an irresistible treat for anyone looking for a comforting, allergen-friendly take on Southeast Asian cuisine. Perfect for an impressive dinner or a flavorful meal anytime, it's a truly unforgettable dish!
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Recipe Information
Ingredients
- 400 grams Jasmine rice
- 250 ml Coconut milk
- 250 ml Water
- 2 Pandan leaves
- 1 teaspoon Salt
- 3 tablespoons Oil
- 5 Shallots
- 4 Garlic cloves
- 100 grams Dried anchovies
- 5 Red chilies
- 1 tablespoon Tamarind paste
- 2 tablespoons Brown sugar
- 1 Cucumber
- 4 Eggs
- 100 grams Roasted peanuts
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a rice cooker, combine the rinsed rice, coconut milk, water, and salt. Tie the pandan leaves into a knot and add them to the rice mixture.
Cook the rice in the rice cooker as per the cooker instructions until fully cooked. Once done, fluff the rice with a fork and remove the pandan leaves.
While the rice is cooking, prepare the sambal. Blend shallots, garlic cloves, and red chilies in a blender to form a smooth paste.
Heat 3 tablespoons of oil in a pan over medium-high heat. Add the blended paste and fry until fragrant and the oil starts to separate.
Add the dried anchovies to the pan and continue to cook until they are browned and crispy.
Stir in the tamarind paste and brown sugar, then cook for an additional 5 minutes. Set the sambal aside.
Boil the eggs in a pot of water for about 10 minutes. Once done, remove the eggs, let them cool slightly, peel, and cut them in half.
Slice the cucumber into thin rounds.
To serve, place a scoop of coconut rice on a plate. Arrange a portion of sambal on the side along with a halved egg, cucumber slices, and a small handful of roasted peanuts.
Enjoy your soy-free Nasi Lemak!
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 15.3 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 4562 mg | 198% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 80.1 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1547 mg | 119% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5171 mg | 110% | |
*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.
