Keto Nasi Lemak with Cauliflower Rice (Soy-Free)

Ingredients

• 4 cups Cauliflower Rice
• 1 can Coconut Milk
• 2 Pandan Leaves
• 2 tbsp Coconut Aminos
• 1/2 cup Dried Anchovies (Ikan Bilis)
• 4 Hard-Boiled Eggs
• 1 Cucumber
• 1/4 cup Peanuts
• 2 Red Chilies
• 3 Shallots
• 2 cloves Garlic
• 1 inch Ginger

Instructions

1. 1Rinse the 4 cups of cauliflower rice under cool water and drain well.
2. 2In a large heavy-bottomed pot, combine the 4 cups of cauliflower rice, 1 can of coconut milk, and 2 pandan leaves. Cook over medium heat (350°F/175°C) for 15-20 minutes, stirring occasionally, until the cauliflower rice is tender and has absorbed most of the coconut milk. Remove and discard the 2 pandan leaves.
3. 3While the cauliflower rice cooks, place a 10-inch skillet over medium-high heat (375°F/190°C). Add the 1/2 cup dried anchovies (Ikan Bilis) and fry for 3-5 minutes, stirring frequently, until they are golden brown and crispy. Transfer the crispy anchovies to a plate lined with paper towels to drain.
4. 4Prepare the sambal: Finely chop the 2 red chilies (seeds removed if you prefer less heat), 3 shallots, 2 cloves garlic, and 1 inch ginger. Add the chopped chilies, shallots, garlic, and ginger to a small saucepan with 1 tablespoon of water. Cook over medium heat (350°F/175°C) for 5-7 minutes, stirring often, until softened and fragrant. Stir in the 2 tablespoons of coconut aminos and cook for another 1 minute until the mixture is well combined and slightly thickened.
5. 5Slice the 1 cucumber into thin rounds.
6. 6Arrange the cooked cauliflower rice on serving plates. Top with the crispy 1/2 cup dried anchovies (Ikan Bilis), 4 halved hard-boiled eggs, sliced 1 cucumber, and 1/4 cup peanuts. Serve with the prepared sambal on the side.

Substitutions

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