Vegan jackfruit nasi lemak recipe
A vegan take on the traditional Malaysian nasi lemak recipe. Using jackfruit in place of anchovies and seaweed in place of fish sauce makes for a delicious, spicy and satisfying meal.
Servings 2
Ingredients
For the coconut rice
- 200 g jasmine rice
- 400 ml coconut milk
- pinch salt
- 2 pandan leaves tied in a knot optional
For the paste
- 1 tbsp dried chilli flakes
- 1 medium onion roughly chopped
- 1 tbsp galangal paste or ginger
- 1 tbsp soy sauce
- 1 tsp seaweed flakes
For the jackfruit
- 2 tbsp sunflower oil
- 1 onion finely chopped
- 500 g tin jackfruit in water rinsed and chopped into small pieces
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp tamarind paste
- pinch salt
To serve
- handful roasted peanuts
- handful cucumber slices
Instructions
To make the rice
- Place the rice, coconut milk, pandan leaves (tied in a knot) and salt in a saucepan.
- Bring to the boil then turn the heat down to low, cover and cook for 15-20 minutes with the lid on until the rice is cooked. Add a little extra water if needed.
- Leave the lid on for an extra 10 minutes so that the rice can continue to steam and soften. When cooked remove and discard the pandan leaves.
To make the paste
- While the rice is cooking put the paste ingredients in a food processor and pulse until combined. You can also do this stage with a pestle and mortar.
To make the jackfruit.
- Heat the oil in a wok or medium-sized frying pan.
- Add the onion and cook until soft.
- Add the paste and cook for one minute. Use a spatula to scrape it all out from the food processor.
- Add the jackfruit and remaining ingredients and cook over a low heat for 15-20 minutes, stirring and breaking up the jackfruit with a wooden spoon as you go.
To serve
- Serve the rice and jackfruit mixture together with sliced cucumber and peanuts on the side.