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Home - Malaysian Food - Recipes - Page 4

March 12, 2011 By Malaysian Chef 1 Comment

Coconut Rice Nasi Lemak

Nasi Lemak is directly translated as coconut rice and it is also the name of thepopular Malaysian Breakfast which consist of the rice, sambal, ikan bilis, egg and cucumbers.

This is the recipe for the rice to be cooked on the stove. You can use a rice cooker too, just put all the ingredients in the pot and reduce the liquid ingredients by a bit.

Serves 4.

Ingredients

1 1/2 cups or 300g long grain or basmati rice
1 ½ or 375 ml cups water
1½ cups 375 ml coconut milk
1 pandan leaf tied in a knot
pinch of salt

Method

Wash and rinse the rice in a pot several three times until the water runs clear.

Put all the ingredients into the pot and bring to boil.

Turn the heat down and simmer for 15 mins and turn off the heat. Leave the pot with the lid on for a further 10 minutes before serving. It is important not to open the lid at any stage through the cooking process.  The rice can be cooked way in advance and reheated prior to serving.

To serve, stir the rice to break up any lumps.

Filed Under: Recipes Tagged With: coconut rice, nasi lemak

March 12, 2011 By Malaysian Chef Leave a Comment

Mum’s Turmeric Prawn Curry

This is a really quick and simple recipe but it really packs a punch. A prawn curry made with fresh turmeric and packed with flavour.

Spice Blend
8 Asian shallots (the small purple ones)
2 cloves garlic
1 tsp shrimp paste – belacan or substitute with belacan powder*
1 thumb size fresh turmeric
8- 10 pieces red chillies
2 slices galangal
3 stalks lemongrass

500g large prawns
600g grated coconut for coconut milk or use 4 to 5 cups of coconut milk ( from cans)
1/4 cup oil

*Normally belacan comes in a cake which requires toasting before use. Don’t try this unless you want to give your neighbours something to complain about. The smell is super pungent and it takes forever to get it rid. Just use belacan powder which is readily available in Asian Supermarkets.

Method
1. Fry the blended ingredients over a medium heat until fragrant and until the oil releases. You will see the oil seeping out of the spice blend. This part is vital in a lot of curry dishes as this is what releases all the flavours from the spices used. So don’t rush this bit.

2. Then add the coconut milk bring to boil.

3. Add prawns and cook for another 5 minutes. Serve with rice.

Filed Under: Recipes Tagged With: Mum's Turmeric Prawn Curry

March 12, 2011 By Malaysian Chef Leave a Comment

Beef Rendang Recipe

Beef Rendang is a favourite of lots of people and there are so many versions. Every state in Malaysia has it’s own variation. There is a very dry rendang which you eat with lemang which is a rice cooked in a bamboo tube cooked over a wood fire. You buy these from roadside vendors during the festive seasons or order them if you have a party.

Here is a recipe from my friend Ana who runs the very popular Lazat Cooking School in Kuala Lumpur.

Note: this recipe was written for the cooking class and is for just a single portion so you need to multiply the recipe for larger portions.

 

Beef Rendang Recipe

Ingredients:

  • 150 g beef, cut into bite size pieces
  • 3 tablespoons oil
  • 300 ml water
  • 200 ml coconut milk
  • 1 stalk lemongrass, bruised
  • 1 cm piece galangal, bruised
  • 1 turmeric leaf, finely sliced
  • 1 kafir lime leaf, tear just before use
  • 1 small piece asam keping (dry sliced tamarind available in packs)
  • ¾ teaspoon salt, ½ teaspoon palm sugar
  • 1 tablespoon kerisik (grated coconut – see below for recipe)

Spice Paste:

  • 6 dried chillies, cut, deseeded and boil them to soften (or 2 tbsp chilli paste)
  • 1 stalk lemongrass, sliced finely
  • 6 shallots, peeled and halved
  • 2 garlic cloves, peeled and halved
  • 5 g ginger, sliced
  • 3 g fresh turmeric, sliced
  • 1-2 bird’s eye chillies

Note: Asian shallots are smaller than the ones sold in the supermarkets in the UK and are purple in colour. You can buy them easily from Asian supermarkets.

To prepare kerisik (toasted grated coconut)  :

Dry fry the grated coconut (1/2 of coconut) in a work, stirring constantly over low heat until brown and crisp. (Dessicated coconut does not work here. You need fresh coconut. )
Grind the coconut in a mortar while it is still hot and crispy until the oil oozes out and the coconut has a fine texture.

I found an alternative to the traditional method of making kerisk here.

 

Method

1.    Grind the spice paste ingredients until fine in a mortar or blender, adding a little oil if necessary to keep the blades turning
2.    Heat the oil over low heat in a saucepan, put in  bruised lemongrass and galangal and stir-fry for a few seconds till fragrant
3.    Then add the spice paste, stir occasionally  until oil seeps out. About 8 – 10 mins.
4.    Then add in beef, followed by water and cook until beef is tender, or until the gravy thickens.
5.    Add in coconut milk, salt, palm sugar, asam keping and sliced turmeric leaves and leave it to simmer until gravy thickens again.
6.    Finally add in kafir lime leaves and kerisik (ground grated coconut),  stir and mix them well for about 2-3 minutes before  turning off the heat

Filed Under: Recipes Tagged With: Beef Rendang, kerisik

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