Nasi Lemak

Ingredients

Fenugreek Coconut Rice2 cups rice1 cup coconut cream1 cup coconut milk1 tsp coconut oil1 tsp fenugreek seeds1 small onion (sliced)2 inch ginger (sliced)1 tsp pandan paste1 tsp salt (to taste)

Steps

Wash rice till water runs clear, drain & set aside.In a pot on medium high heat, add coconut oil.When hot, add fenugreek seeds, fry for 30 secs, add onion & ginger, fry till fragrant.Add rice, coconut cream & milk, pandan paste, salt, stir & taste to adjust seasoning.Transfer to a rice cooker or continue cooking on the stove.

Vegan Sambal

3 tbsp oil30 dried chillies (rehydrated)2 large onions2 cloves garlic2 tbsp tamarind paste2 tbsp coconut palm sugar (grated) or brown sugar2 tsp salt (to taste)

Steps Sambal

Blend chillies, onion & garlic into a fine paste.Heat oil in a large pan on medium high, add blended paste & fry for 15 mins.Add tamarind, sugar & salt, fry for another 15 mins, taste to adjust seasoning.Continue cooking until sambal reaches desired consistency.

Spiced Tofu & Tempe

1 block medium firm tofu2-3 tempe1 lemongrass (white part only)1 medium onion2 cloves garlic1 inch galangal or ginger1 red chilli or 1 tsp chilli powder1/2 tsp cumin powder1/2 tsp coriander powder1/4 tsp ground white pepper1 tsp salt

Steps Tempe & Tofu

Blend all ingredients into a fine paste.Slice tofu & tempe into 1/2 inch pieces & add the blended paste.Marinate for 2 hrs then fry till crispy.