How to Cook Vegan Nasi Lemak

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Vegan Nasi Lemak –



  • 4 cups jasmine rice
  • Enough water to immerse rice to about 1cm above its surface
  • 2 cups coconut milk or coconut cream
  • 1 tsp salt
  • 2 pandan leaves, tied in a knot (optional)


  1. Rinse rice, then add water, salt and pandan leaves. Cook on high heat, covered.
  2. Once it comes to a boil, reduce heat to a minimum and continue cooking until water is absorbed.
  3. Open lid and add coconut milk, cover and cook a further 15 minutes on lowest heat setting.
  4. Stir coconut milk through rice, remove from heat and keep lid covered another 10 minutes.
  5. Serve with nasi lemak condiments including cucumber slices, fried peanuts (skin on), sambal ikan bilis and curry.



  • 2 sheets beancurd skin
  • 1 sheet seaweed, cut into 3-cm strips
  • 3 Tbsp plain flour
  • 1 Tbsp rice flour
  • 5 Tbsp water
  • 1 tsp salt
  • 2 tsps mushroom seasoning
  • 1 tsp pepper
  • Oil for deep-frying


  1. Combine flours and seasoning with water. Mix to a paste.
  2. Spread out beancurd skin and smear with paste.
  3. Place strips of seaweed lengthwise on it, then spread some paste on the seaweed layer.
  4. Roll beancurd skin into a thin, long roll. Repeat.
  5. Steam for 15 minutes, then remove from heat and allow to cool.
  6. Cut rolls into 6cm lengths, then cut lengthwise into thin strips that look like dried anchovies (ikan bilis)
  7. Heat oil and deep-fry until crispy. Remove and drain.



  • ½ brown onion, sliced
  • ½ brown onion
  • 6 cloves garlic
  • 4 large red chillies
  • 1 stem lemongrass, bruised
  • 4 Tbsp tamarind concentrate
  • 2 Tbsps mushroom seasoning
  • 1 tsp salt
  • 4 Tbsp sugar (or to taste)
  • ½ cup coconut cream
  • 1 tsp soya sauce
  • 4 Tbsps oil


  1. Blend ½ brown onion, garlic and chillies in food processor.
  2. Transfer into heavy-based wok or pan and saute until some of the liquid has evaporated.
  3. Add oil and fry until aromatic and light brown in colour.
  4. Add all other ingredients and simmer. Adjust seasoning, then mix in vegan ikan bilis.
  5. Remove from heat and serve.



  • 1 large eggplant, cut into chunks
  • Oil for frying
  • 1 Tbsp rendang curry powder
  • ½ onion
  • 4 cloves garlic
  • 1 lemongrass, bottom 5” only
  • 1 cup coconut cream
  • 1 Tbsp mushroom seasoning
  • 1 tsp sugar
  • ½ tsp soya sauce (optional)
  • 3 Tbsp oil


  1. Fry eggplant until browned (I deep-fry but that’s not necessary). Remove from oil and transfer into colander.
  2. Blend onion, garlic and lemongrass in food processor.
  3. Transfer into heavy-based wok, add rendang curry powder and mix to a paste.
  4. Add oil and fry until aromatic and browned.
  5. Add other ingredients and bring to a low simmer.
  6. Add eggplant, adjust seasoning, then remove from heat and serve.


Vegan Nasi Lemak

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