The second recipe from Liza is a delicious Vegetarian Nasi Lemak.
¼ cup fresh coriander leaves, chopped
1 stalk green onions, roughly chopped
1 garlic clove
a handful of peanuts or cashew nuts
1 cup uncooked jasmine rice
fresh pandan leaves
½ cup coconut milk
a few cucumber slices
1 head of pakchoi
a handful of fresh spinach
120 grams tofu cut into squares, for steaming
4 (quail) eggs
snow peas, uncooked
dessicated coconut, dry fried on a non stick pan
a pinch of salt
green pandan rice
Grind the coriander, green onions, spinach, garlic and peanuts or cashew in a mortar and pestle until you make a paste. Don’t worry if you’re out of time and can’t get everything into a paste. Put this into a small bowl. Add half a cup of warm water. Add a pinch of salt and let it sit for five minutes.
In a pan, or a rice cooker, cook the rice with the coconut milk and a pinch of salt. Stick the pandan leaves into the rice for extra flavour. It also gives out an amazing aroma!
The rice should be cooked for 8-9 minutes. Towards the last two minutes, strain the coriander, green onion, spinach and garlic water into the rice. Gently mix so that the colour spreads evenly. Set aside when the liquid has evaporated and rice is cooked.
Steam the tofu according to package instructions.
Steam the pakchoi for two minutes. I prefer it slightly raw. I love the crunch in vegetables.
I use quail eggs, but use regular eggs if they’re easier to find of course. I love quail eggs! And my plate was rather small, so quail worked best.
Time to plate! Like building Lego, you can stack everything on top of each other. Or you could arrange it all around the plate.
Top with fried onions, and fried desiccated coconut.