A vegan version of the Malaysian national dish, Nasi Lemak. Fragrant coconut rice, spicy & briny sambal, roasted peanuts, and fresh cucumbers come together to create a flavor explosion.
Nasi Lemak (“creamy rice”) is traditionally served and/or cooked with anchovies, dried shrimps, squid, and hard boiled eggs. To vegan-ize the dish, I’m borrowing that funky, seafood-y flavor from a couple of plant-based ingredients, namely doubanjiang (fermented spicy bean paste), miso paste, nori (dried seaweed), and kombu dashi.
The result? Truly a flavor explosion. You get the spicy & seafood-y tang from the sambal, floral fragrance from the coconut rice, nuttiness from the roasted peanuts, caramelized sweetness from the crispy shallots, and coolness from the fresh cucumbers. Not to mention the fried tofu, which is a meaty, fulfilling source of protein that completes this hearty plate.