Nasi lemak – home-style vegetarian variation

Ingredients

• 300 gRice, white, long-grain, regular, raw, unenriched
• 350 gCoconut milk, used in cooking
• 350 gBeverages, water, tap, drinking
• 240 gEgg, whole, raw, fresh
• 60 gPeanuts, all types, dry-roasted, without salt
• 180 gCucumber, with peel, raw
• 140 gOnions, raw
• 250 gTomatoes, red, ripe, raw, year round average
• 12 gPeppers, hot chili, red, raw
• 20 gOil, olive, salad or cooking
• 2 gSalt, table
• 1,200 gBeverages, water, tap, drinking not counted – removed

Method

1. Rinse rice, cover with coconut milk and water, season and bring to a boil. Cook covered for 18 minutes at 90 °C, then rest 10 minutes; it should be fluffy and fragrant.
2. Lower the eggs into 1,200 g boiling water and cook for 8 minutes; drain the water, cool and peel the eggs. Dry-roast peanuts for 3 minutes at 160 °C.
3. Fry onion, chilli and tomatoes in the oil for 5 minutes at 170 °C until thick. Divide rice with eggs, peanuts, sauce and cucumber slices.