14/07/2026
One harvest, countless tiny blooms.
Purple lemuni may be delicate, but together they create a breathtaking display of effortless beauty. Straight from the garden to brighten our home. ๐
๐ฟ
๐ก๐ฎ๐๐ถ ๐๐ฒ๐บ๐๐ป๐ถ (๐ก๐ผ๐ฟ๐๐ต๐ฒ๐ฟ๐ป ๐ ๐ฎ๐น๐ฎ๐๐๐ถ๐ฎ๐ป ๐๐ฒ๐ฟ๐ฏ๐ฎ๐น ๐ฅ๐ถ๐ฐ๐ฒ)
Nasi Lemuni is a traditional dish from northern Malaysia made with fresh lemuni (Vitex trifolia) leaves. The herbal extract gives the rice its distinctive greyish-green hue and a gentle, earthy flavour with a subtle hint of bitterness. Cooked with coconut milk and fragrant spices, it's a comforting meal that's both aromatic and wholesome.
Ingredients:
For the lemuni extract
1 handful fresh lemuni leaves
1 cup water
For the rice:
4 cups rice (Basmati or regular white rice), rinsed
1 cup thick coconut milk (santan)
About 3 cups water (adjust according to your rice variety)
2-inch piece ginger, lightly crushed or sliced
5 shallots, thinly sliced
2โ3 pandan leaves, tied into knots
1 teaspoon salt, or to taste
1 cinnamon stick
2 star anise
3 cloves
1 tablespoon cooking oil
Method:
Prepare the herbal juice
Blend the lemuni leaves with 1 cup of water until smooth. Strain to obtain the concentrated green liquid.
Add everything to the rice cooker
Place the rinsed rice into the rice cooker. Pour in the lemuni extract, coconut milk, and water.
Season the rice
Add the ginger, shallots, pandan leaves, cinnamon, star anise, cloves, salt, and cooking oil. Give everything a gentle stir.
Cook:
Start the rice cooker and allow the rice to cook as usual.
Finish and serve:
Once done, let the rice rest for 10โ15 minutes before fluffing gently with a fork. Serve warm with your favourite side dishes.