Angie's Tempeh Berempah with Blue Pea Nasi Lemak

Boil water with dried blue pea flower for 10 minutes. Let it cool. Remove the flowers.

Soak basmati rice with 3 cups blue pea water overnight. Keep the rest in a container in the fridge.

Heat pan with coconut oil. Temper ginger, garlic, lemongrass until fragrant.

Add in drained basmati rice. Mix them well. Add in the leftover blue pea water and boil the rice as per usual using rice cooker.

Blend lemongrass, onion, garlic, ginger and galangal roughly. Do not over blend. Do not add water.

Mix all the spices well with the blended mixture, except for the tempeh.

Cut tempeh into 1.5cm blocks. Marinate in the mixture for an hour.

Shallow fry them. Drain on kitchen towel. Serve hot.

Spice Level:

Dietary