Paleo Nasi Lemak with Coconut Rice and Sambal

Ingredients

• 2 cups Cauliflower Rice
• 1 cup Coconut Milk
• 2 leaves Pandan Leaves
• 2 large Eggs
• 1/2 medium Cucumber
• 2 tbsp Coconut Oil
• 6 pieces Dried Chilies
• 1/2 medium Red Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1 tbsp Coconut Aminos
• 1 tsp Lime Juice

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 cups of cauliflower rice, 1 cup of coconut milk, and 2 leaves of pandan leaves. Cook over medium heat (350°F/175°C) for 15 minutes, stirring occasionally, until the cauliflower rice is tender and most of the liquid has been absorbed. Remove and discard the pandan leaves.
2. 2While the cauliflower rice cooks, place the 2 large eggs in a small saucepan and cover them with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain the hot water and immediately run cold water over the eggs to stop the cooking. Once cool enough to handle, peel the eggs and slice them in half.
3. 3Prepare the cucumber by slicing the 1/2 medium cucumber into thin rounds.
4. 4For the sambal, place the 6 dried chilies in a small bowl and cover them with hot water. Let them soak for 10-15 minutes, or until softened. Drain the chilies.
5. 5In a blender or food processor, combine the soaked and drained 6 dried chilies, the 1/2 medium red onion (roughly chopped), 2 cloves of garlic (peeled), and 1 inch of ginger (peeled and roughly chopped). Blend until you have a smooth paste.
6. 6Heat 2 tablespoons of coconut oil in a medium skillet over medium-high heat (375°F/190°C). Add the blended chili paste and cook, stirring frequently, for 5-7 minutes, until it darkens slightly and becomes very fragrant. Stir in the 1 tablespoon of coconut aminos and 1 teaspoon of lime juice. Cook for another minute, then remove from heat.
7. 7To serve, spoon the cooked cauliflower rice onto plates. Top with the prepared sambal, the sliced 1/2 medium cucumber, and the halved 2 large hard-boiled eggs.

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