Keto Nasi Lemak with Cauliflower Rice

Ingredients

• 4 cups Cauliflower rice
• 1 can Coconut cream
• 2 tablespoons Coconut oil
• 2 leaves Pandan leaves
• 1 medium Cucumber
• 4 eggs Hard-boiled eggs
• 1/2 cup Fried anchovies (Ikan Bilis)
• 1/2 cup Roasted peanuts
• 2 tablespoons Sambal

Instructions

1. 1Prepare the cauliflower rice: Place the 4 cups of cauliflower rice in a microwave-safe bowl. Cover and microwave on high for 5-7 minutes, or until tender. Alternatively, steam the cauliflower rice over simmering water for 8-10 minutes until tender. Drain any excess water.
2. 2Infuse the coconut cream: In a large heavy-bottomed pot, combine the 1 can of coconut cream, 2 tablespoons of coconut oil, and 2 leaves of pandan leaves. Heat over low heat, around 250°F (121°C), for 5-10 minutes, stirring occasionally, until the coconut cream is fragrant and the pandan leaves have infused their flavor. Remove and discard the pandan leaves.
3. 3Combine and cook the rice: Add the prepared 4 cups of cauliflower rice to the pot with the infused coconut cream. Stir well to combine. Continue to cook over low heat, around 250°F (121°C), for 10-15 minutes, stirring frequently, until the cauliflower rice has absorbed most of the coconut cream and is heated through. The mixture should be creamy but not soupy.
4. 4Prepare the accompaniments: While the cauliflower rice is cooking, wash and slice the medium cucumber into thin rounds. Ensure your 4 eggs are hard-boiled and peeled. Have the 1/2 cup of fried anchovies (Ikan Bilis) and 1/2 cup of roasted peanuts ready.
5. 5Serve the Nasi Lemak: Divide the cooked cauliflower rice among four serving bowls. Top each bowl with slices of the medium cucumber, 1 hard-boiled egg, a portion of the 1/2 cup of fried anchovies, and a sprinkle of the 1/2 cup of roasted peanuts. Add a dollop of the 2 tablespoons of sambal to each serving.

Substitutions

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