NASI ARAB TANPA REMPAH – CHEF DAVE #chefdaveveganjourney #veganfood #veganrecipe #resipivegan #veganstyle #malaysianchef #veganchef #MakanLokal #MYFoodie #chefperpaduan #resipisnasiarab #masakkansimpletapisedap #resipimudah #masakkanmalaysian Preparation time: 15 minutes Cooking time: 40 minutes Servings: 5-6 pax Recipe Ground ingredients: 1 onion 4 cloves garlic 1 tomato 2 inches ginger 3 green chilies *Grind until smooth. Mushroom marinate ingredients: 350g hericium mushrooms 1 tsp chili powder 1 tsp garlic and ginger paste 1 tsp coriander powder 2 tbsp coconut milk 1/2 tsp mixed spices 1/2 tsp lemon juice Salt as needed *Mix all the ingredients above and let it marinate for a while. A little oil (for frying) Arabic rice ingredients Ingredients A: 2 tbsp vegan ghee 1 tsp cashew nuts (fried first) 1 tsp raisins (fried first) 5 cardamoms 1 cinnamon stick 1 bay leaf Ingredients B: 1 cup basmati rice Lal Qilla (wash clean and soak for a while) 1 tsp chili powder 2 cups water Salt and seasoning powder as needed A pinch saffron* A little plant-based milk* Mix the two ingredients marked () and stir well. set aside. Garnishing: Green chili Lemon (sliced) Coriander leaves (sliced) Note: From moody changed to cheerful when you eat Arabic rice and use basmati rice from @lalqillarice 😍😘 Cooking method: 1 Prepare a pot, add vegan ghee and fry raisins and cashew nuts until brown. Remove and set aside.2 Use the same vegan ghee, stir-fry ingredient A until fragrant. Then add the ground ingredients and sauté again until the oil breaks.3 Then add chili powder and stir again. Then add basmati rice, salt, seasoning powder and water. Stir well. Let it boil and cover the pot. Let it cook. Sometimes need to stir too.4 While waiting for the rice to cook, fry the marinated hericium mushrooms using a little oil. Fry until brown. Remove and set aside.5 When the rice is cooked, add the plant-based milk that has been mixed with saffron, then add the hericium mushrooms that have been fried earlier.6 Then, make a small bowl using aluminum foil paper, put a little oil and burn charcoal directly on the fire. Then put it in a small bowl filled with oil and cover it. Leave for a few minutes.7 Then, prepare a plate, put arabic rice, a little garnish of lemon, green chili and coriander leaves. Sprinkle cashew nuts and raisins that have been fried earlier. Ready to serve with salad and pickled cucumber. | ChefDave VeganJourney