Ingredients

  • Serves 2 people
  • 2 tbsp coconut oil

  • 2 cups cauliflower (cut to chunks)

  • ¼ cup coconut milk

  • 1 tsp salt

  • 1 pandan leaf

  • 10 blue butterfly pea flowers, infused in ¼ cup hot water

  • 2 pieces chicken thigh with skin

  • 1 tbsp turmeric powder

  • 1 tbsp mustard powder

  • 1 tsp salt

  • 2 tbsp fried anchovies

  • 2 hard boiled eggs

  • 6 pieces sliced cucumbers

  • 2 tbsp toasted peanuts

  • 1 tbsp sambal chili (homemade)

Recipe Courtesy of Asian Food Network

Butterfly Pea Cauliflower Nasi Lemak

Ever heard of keto-friendly nasi lemak? Well, the unofficial Malaysian national dish is now that, in a brilliant blue. Crumbed cauliflower substitutes rice to give the dish a natural sweetness, infused with creamy coconut and aromatic pandan. Dig also into tender chicken sizzled in tumeric, tangy mustard and salt. And for a true-blue nasi lemak experience, add sambal, lots of it. You can also replace chicken with sambal squid.
  • Medium
  • 30 min
  • 30 min
  • 15 min
  • 2 steps
  • 15 Ingredients
  • Medium
  • 2 steps
  • 15 Ingredients
  • 30 min
  • 30 min
  • 15 min

Instructions

  1. Cook cauliflower rice

    • Pulse cauliflower chunk into coarse textureusing a food processor.
    • Heat coconut oil in a pan, stir fry cauliflower rice with pandanleaf, coconut milk, blue flower infused water and salt until soft.


  2. Fry chicken

    • Season chicken with turmeric, mustard and salt.  In a pan, heat coconut oil and fry chicken until goldenand thoroughly cooked.


Plate and Serve!

Serve cauliflower rice with fried chicken, hard boiled egg, fried anchovies, cucumber slices and peanuts.

Plate and Serve!

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