Vegetarian Green Tea and Lemongrass Rice (Inspired by Malaysian Nasi Lemak)
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Tin Chen Chuan from Immunity inspired by tea challenge
- Sub Category Name
Food
Savory
- Recipe Source Name
Immunity Inspired by Tea Recipes
- Festivities Name
Autumn
Spring
Summer
Winter
Teas Used
Ingredients
The Rice
- 2 cups Rice
- 2 Dilmah’s Green Tea and Lemongrass Tea Bags
- Some Hot Water (approx. 2 cups)
The Sambal
- 1 Red Onion, sliced into rings
- 2 tbsp Chili Paste
- 1 tsp Sugar
- A pinch of Salt
- Oil, as needed
Other Ingredients
- 1 Small Cucumber, sliced
- 1 Egg
- 1 tbsp of Peanuts
Methods and Directions
- Steep two tea bags in about two cups of hot water, let rest for a few minutes.
- Rinse rice and drain. Add in the tea without the tea bags and place in a rice cooker, and cook the rice.
- Heat some oil in a pan and fry the onion on low heat.
- Next, add the chili paste, sugar and a pinch of salt, and sauté until the onion is soft and fragrant.
- Fry an egg.
- Then, fry the peanuts until they turn light brown and set aside.
- Serve the cooked rice onto your preferred dish and place some sambal on the side of the rice.
- Top with the fried egg, peanuts and fresh cucumber.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 21/11/2024
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