Nasi Lemak, Nasi Lemak Chilli Paste, Tempeh – Lapis Lazuli Light

Ingredients

• Short and Long grain Brown rice of half a bowl each. Soaked in water for 6 to 8 hours.
• 1 bowl of coconut juice (approximately half a coconut).
• 1 teaspoon of sea salt and 6 pieces of pandan leaves.
• 20 pieces dried chilli soaked in water until soft.
• 8 pieces candle nut (buah keras)
• Langkuas – one small piece
• Lemon grass – one piece
• One packet Tempeh cut into small pieces
• 300 gm of french bean cut into small pieces
• One small piece of sea-weed cut into tiny slices
• 1 tablespoon of grounded ginger paste
• 3 pieces of thai orange leaves
• Liquid amino for taste
• 2 tablespoon of olive or sunflower oil