Nasi Lemak with Cauliflower Rice (Gluten-Free)

Ingredients

• 1 large head Cauliflower florets
• 1 can Coconut milk
• 3 leaves Pandan leaves
• 1 tsp Salt
• 4 Chicken thighs
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/2 tsp Garlic powder
• 2 tbsp Tapioca starch
• 2 cups Oil, for frying
• 4 Eggs
• 1/2 cup Roasted peanuts
• 1/4 cup Sambal (Gluten-Free)

Instructions

1. 1Prepare the cauliflower rice: Pulse cauliflower florets in a food processor until rice-like consistency. Steam or microwave until tender, about 5 minutes.
2. 2Infuse rice with coconut flavor: In a saucepan, combine the steamed cauliflower rice, coconut milk, pandan leaves, and salt. Simmer for 10 minutes to allow the rice to absorb the flavors. Remove pandan leaves.
3. 3Marinate the chicken: In a bowl, marinate the chicken thighs with turmeric powder, chili powder, garlic powder, and tapioca starch. Ensure the chicken is well coated.
4. 4Fry the chicken: Heat oil in a deep fryer or large pot over medium-high heat. Fry the chicken until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.
5. 5Boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Peel and halve the eggs.
6. 6Assemble the Nasi Lemak: Serve the coconut cauliflower rice with fried chicken, boiled egg, roasted peanuts, and sambal on the side.

Substitutions

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