It's very difficult to find simple packet vegetarian nasi lemak at common food stall and I had always wanted to try my hands to cook nasi lemak without the shrimp paste and the anchovies. I don't really like those sold at vegetarian food stall, especially the fake fried anchovies, usually made from mushroom stems.
So I planned out my version and put my experiment to test. I enjoyed my own made nasi lemak and my chilli paste tasted just exactly what I had wanted. I did not use coconut milk to cook my rice, instead I blended the cooked rice with organic virgin coconut oil and it tasted just the same, but with the goodness.
Instead of faking anchovies, I just replaced them with my favorite potato chips and cashew nuts instead of peanuts. Most important is your 'sambal' chili, if it turns out well, the whole dish tastes good, otherwise, just plain hot chili rice.
For the rice:
2 cups Basmati rice
few stalks of pandan (screwpine) leaves
pinch of salt
1 tsp of virgin coconut oil
For the chili sauce:
3-4 tbsp vegetarian chili paste
2 tbsp seaweed paste
1 cup shredded yam bean (or bombay onions)
2 tsp sugar
1 tbsp roasted seaweed
salt and pepper
1 tsp coconut oil
2 tbsp water
Wash rice and pandan leaves. Add enough water to cook the rice with the pandan leaves and salt.
Heat oil lightly and stir fry shredded yam bean. Add water when necessary and cook until the yam bean soften. Add in chili and seaweed paste, sugar, salt and pepper to taste. Lastly, add in roasted seaweed and cook until water drys up. Dish up. You may add chili sesame oil if you prefer.
When rice is just cooked, use a pair of chopstick to loosen the grains when it's still hotand discard the pandan leaves. Add in the coconut oil bit by bit, so that it will melt evenly on the cooked rice. Leave rice to cook before serving.
To serve, put rice in the middle of a plate, arrange cut zucchini or cucumber, 'sambal' chili, potato chips and nuts around the side.
You can omit the roasted seaweed if you want a clearer sauce and add in more seaweed paste.