8:37 PM: The End Result
The pandan rice, ginger tempeh, sambal, green beans, cucumber, and sesame sticks create
my final plant-based nasi lemak! I think it tastes and looks similar to the traditional meal! This entire process took a lot longer than what I wanted it to, but the end result was worth the wait.
8:26 PM: I decided to mix ginger shreds and olive oil with the tempeh, instead of using shredded lemongrass to coat the tempeh.
Then for the veggies. I'm mixing a can of bamboo, a can of palm hearts, and green beans with some of the sambal as a sauce.
7:55 PM: I have now completed the sambal part of the dish. Now, I just have to make the tempeh and green beans!
7:27 PM: I'm beginning with the sambal, then I'll move to the tempeh and green beans.
7:11PM: I've started with putting the rice into the rice cooker, but I added some Pandan extract into the mix and coconut flavoring powder. Traditionally a pandan leaf would be placed into the water while the rice cooks. However, in the States, they do not have that available.
The pandan rice, ginger tempeh, sambal, green beans, cucumber, and sesame sticks create
8:26 PM: I decided to mix ginger shreds and olive oil with the tempeh, instead of using shredded lemongrass to coat the tempeh.
Then for the veggies. I'm mixing a can of bamboo, a can of palm hearts, and green beans with some of the sambal as a sauce.
7:55 PM: I have now completed the sambal part of the dish. Now, I just have to make the tempeh and green beans!
7:27 PM: I'm beginning with the sambal, then I'll move to the tempeh and green beans.
7:11PM: I've started with putting the rice into the rice cooker, but I added some Pandan extract into the mix and coconut flavoring powder. Traditionally a pandan leaf would be placed into the water while the rice cooks. However, in the States, they do not have that available.
6:56 PM: Shopping Completed
5:57 PM: I've just created a tentative shopping list. I've decided to base my ingredients using the picture below as reference to what's included in a traditional version of the dish.
On the evening of October 25th, 2019, I will be doing a live blog about my experience trying to create a plant-based Malaysian Nasi Lemak dish. I will start the process by buying the ingredients and end with a final taste reflection! I will try to begin at around 5:45 pm and 6 pm.
I want to try making this recipe from scratch, aka with no specific recipe in mind to follow. The only recipes I will be using is a sambal recipe, and I will try to use a non-vegan recipe to help guide me with what's traditionally included in this Malaysian meal. But for the main protein, rice, and other components of the dish will be from my imagination.
So, while I was at the store, I ran into some issues. They did not have lemongrass, tamarind paste, or salted beer nuts. Instead, of the tamarind paste, I am using brown sugar and lime as a substitute. I also picked up sesame sticks to replace the salted beer nuts. I then added to the list, bamboo shoots, palm of hearts, and green beans!
5:57 PM: I've just created a tentative shopping list. I've decided to base my ingredients using the picture below as reference to what's included in a traditional version of the dish.
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| Photo Credit: Angsarap.net |
My Shopping List:
- Rice
- Coconut milk
- Large tomatoes
- Red Chilies
- Ginger
- Lemongrass
- Tamarind Paste
- Tempeh
- Red Shallots
- Cucumber
- Salted beer nuts
Live Blog: Making Plant-Based Nasi Lemak
On the evening of October 25th, 2019, I will be doing a live blog about my experience trying to create a plant-based Malaysian Nasi Lemak dish. I will start the process by buying the ingredients and end with a final taste reflection! I will try to begin at around 5:45 pm and 6 pm.
I want to try making this recipe from scratch, aka with no specific recipe in mind to follow. The only recipes I will be using is a sambal recipe, and I will try to use a non-vegan recipe to help guide me with what's traditionally included in this Malaysian meal. But for the main protein, rice, and other components of the dish will be from my imagination.
 |
| Photo Credit: nationalfoods.com |
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