Dairy-Free Nasi Lemak

Experience the rich, aromatic flavors of **Dairy-Free Nasi Lemak**, a Malaysian classic reimagined for those seeking a lactose-free spin on this beloved dish. Fragrant jasmine rice is infused with creamy coconut milk and the subtle sweetness of pandan leaves, creating a luscious base. The star of this recipe is the sambal—a bold, spicy blend of sautéed shallots, garlic, red chilies, and tamarind paste, paired with crispy dried anchovies for a satisfying crunch. Served with crisp cucumber slices, roasted peanuts, perfectly boiled eggs, and additional fried anchovies, this dish is a harmonious medley of flavors and textures. Naturally dairy-free and irresistibly delicious, this recipe is perfect for sharing and caters to anyone looking to enjoy authentic Southeast Asian cuisine with a modern twist.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.

Step 2

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.

Step 3

While the rice is cooking, prepare the sambal. Slice the shallots and garlic, and cut the red chilies into small pieces.

Step 4

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.

Step 5

Add the dried anchovies to the pan and continue to fry for another 2-3 minutes until the anchovies are crispy.

Step 6

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.

Step 7

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.

Step 8

Boil the eggs in a pot of water for about 10 minutes. Let them cool, peel, and cut in half.

Step 9

Peel the cucumber and slice thinly.

Step 10

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

Serving size	(2013.1g)

Amount per serving	% Daily Value*
Calories	2569.2

Total Fat 130.6g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 11.2g
Cholesterol 922.6mg	0%
Sodium 3373.6mg	0%
Total Carbohydrate 237.2g	0%
Dietary Fiber 23.1g	0%
Total Sugars 66.2g
Protein 121.7g	0%

Vitamin D 164IU	0%
Calcium 1507.7mg	0%
Iron 18.2mg	0%
Potassium 4800.2mg	0%

*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.

Source of Calories

Fat: 45.0%

Protein: 18.6%

Carbs: 36.3%