Nasi Lemak

Coconut milk rice wrapped in banana leaf and served with sambal, fried anchovies, cucumber, and boiled egg.

Ingredients

• 500g firm tofu
• 400g compressed rice cakes (lontong)
• 2 tbsp grated fresh ginger
• 1 tsp palm sugar
• 3 tbsp neutral vegetable oil
• 200g long beans
• a handful of fresh kaffir lime leaves, chopped
• kecap manis (sweet soy sauce), to taste
• 400ml coconut milk
• 2 tsp crushed candlenuts
• a generous handful of bean sprouts

Instructions

1. 1

   Gather and prep the jasmine rice and large prawns, measuring everything out so it is ready to go.

2. 2

   Heat coconut oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and long beans, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the large prawns, season with ground turmeric, and cook until just done, about 30 mins.

5. 5

   Warm the jasmine rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the jasmine rice and spoon the cooked mixture over the top.

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