Vegetarian Nasi Lemak with Mock Chicken Rendang

A meat-free twist on the classic Malaysian dish, featuring flavorful vegetarian 'chicken' rendang served with fragrant coconut rice, peanuts, cucumbers, and sambal.

Steps

1. Rinse the jasmine rice until the water runs clear. 2. In a rice cooker, combine the rinsed rice, coconut milk, water, and salt. Cook the rice according to the rice cooker instructions. 3. In a pan, heat some cooking oil and sauté the diced onion until translucent. Add in the minced garlic and grated ginger, cook until fragrant. 4. Add the vegetarian chicken strips and cook until slightly browned. 5. Pour in the coconut milk and rendang curry paste. Season with salt and sugar. Simmer until the sauce thickens. 6. Serve the vegetarian 'chicken' rendang with coconut rice, topped with roasted peanuts, sliced cucumbers, and sambal.

For Coconut Rice: - 1 cup jasmine rice - 1 cup coconut milk - 1 cup water - Salt, to taste For Vegetarian 'Chicken' Rendang: - 200g vegetarian chicken strips - 1 can coconut milk - 1 onion, diced - 2 cloves garlic, minced - 1-inch ginger, grated - 2 tbsp rendang curry paste - Salt and sugar, to taste - Cooking oil For Accompaniments: - Roasted peanuts - Sliced cucumbers - Sambal (chili paste)