Nasi Lemak (Edit recipe)

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Sharing one of my favourite Malaysian dishes, Nasi Lemak. Little backstory, I’m half Malaysian and spent some of my childhood living there. I grew up eating Malaysian food nearly every day and this was the most requested dish from me! Of course I had to recreate this but make it paleo.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 2

Ingredients

SAMBAL

6 whole Dried Chiles, red
2 whole Red Onion, roughly chopped
4 clove Garlic
1 tsp Tamarind Paste
2 Tbsp Coconut Sugar
1 pinch Salt

COCONUT CAULIFLOWER RICE

12 oz Riced Cauliflower
2 Tbsp Coconut Cream

OTHER

1 cup Dried Anchovy
1 whole Cucumber, sliced
2 whole Eggs, hard boiled

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sambal

Deseed the dried chillies and soak in hot water to soften for 5 minutes.
For the sambal, blend the soaked chillies, red onions and garlic in a food processor.
In a pan on medium heat, fry the blended mixture till fragrant. Add tamarind, coconut sugar and salt. Set aside.

Fried Anchovies

Wash your dried anchovies with cold water, pat dry. In a pan on medium heat, toss in the anchovies and pan fry till crispy. Set aside.

Coconut Cauliflower Rice

Heat a pan on low to medium heat, saute cauliflower rice.
Once softened, turn heat off and mix in coconut cream.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	489
Fat:	15 g
Carbohydrates:	45 g
Protein:	56 g
Cholesterol:	0 g
Sodium:	1266 mg
Fiber:	2 g
Sugars:	13 g
Calculated per serving.