Nasi Lemak with Cauliflower Rice

Ingredients

• 4 cups Cauliflower rice
• 1 can Coconut milk
• 2 leaves Pandan leaves
• 2.54 cm Ginger
• 1/2 cup Anchovies (Ikan Bilis)
• 1/2 cup Peanuts
• 1 medium Cucumber
• 4 whole Hard-boiled eggs
• 2 tbsp Sambal (chili paste)
• about 450 g Chicken or Tofu (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 4 cups of cauliflower rice into a food processor and pulse until it resembles fine grains of rice. Transfer the processed cauliflower rice to a large heavy-bottomed pot.
2. 2Add the 1 can of coconut milk, 2 leaves of pandan leaves, and the 2.54 cm of ginger (peeled and roughly chopped) to the pot with the cauliflower rice. Cook over medium heat (around 148.9°C/150°C) for 20-25 minutes, stirring occasionally, until the cauliflower is tender and the liquid has mostly been absorbed. Remove and discard the pandan leaves and ginger pieces before serving.
3. 3While the cauliflower rice is cooking, heat a 25.4 cm skillet over medium-high heat (around 190.6°C/190°C). Add the 1/2 cup of anchovies and fry for 3-5 minutes until they are crispy and golden brown. Remove the anchovies from the skillet and set them aside on a plate lined with paper towels. In the same skillet, add the 1/2 cup of peanuts and toast for 2-3 minutes, stirring constantly, until they are fragrant and lightly browned. Remove the peanuts from the skillet and set them aside with the anchovies.
4. 4Prepare the garnishes: slice the 1 medium cucumber into thin rounds and peel the 4 whole hard-boiled eggs.
5. 5To serve, spoon the cooked cauliflower rice onto plates. Top with the crispy fried anchovies, toasted peanuts, cucumber slices, and the peeled hard-boiled eggs. Serve with the 2 tbsp of sambal on the side. If using, add the cooked chicken or tofu to each plate.

Substitutions

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