Lemak Putih With Nangka/Jack Fruit And Chicken

Lemak Putih With Nangka/Jack Fruit And Chicken

Ingredients:

1 bowl  nangka (jack fruit)
2 cups coconut milk
1/4 chicken
1 tbsp anchovy
1 small piece belacan (shrimp paste)
3 cloves garlic
2 shallots
2 tsp salt

Method:
1. Pound anchovy, garlic and shallots together.
2. Clean and cut chicken into bite-sized pieces.
3. Heat up a pot and put in the pounded ingredients and chicken together.
4. Add in the coconut milk and salt. Simmer for 20 minutes until cooked.
5.Serve in a bowl.

Black Glutinous Rice Porridge

Black Glutinous Rice Porridge

It is a yummy dessert. The rice is sticky when cooked. It has a lot of fibre and chewy. Many Asians like this porridge because it is sweet and the taste is fantastic.

Ingredients:

1 cup black glutinous rice
2 cups water
1/2 cup sugar
1 screw pine leaf
1/2 cup coconut milk

Method:
1. Wash the glutinous rice and put in a pot with water.
2. Let it boil until cook. Add more water if the rice is too thick.
3. Put in the screw pine leaf and sugar,
4. When the rice is soft and sticky, it is ready to be served with some coconut milk.

Note: To quicken the process of cooking, the rice can be soaked overnight. It can be cooked in a slow cooker on high for 3-4 hours. If cooked overnight put on low and the next morning, you can have a delicious breakfast.

Bamboo Shoots Cooked With Coconut Milk And Chicken

Bamboo Shoots Cooked With Coconut Milk And Chicken

This dish is commonly known as lemak kuning. It is a very simple dish. It is cooked by simmering all the ingredients till cooked.Chile padi is added to the dish to make it spicy.

Ingredients:

500 g chicken
1 cup coconut milk
100 g bamboo shoots
2 cm ginger
1 piece tumeric leave
1 tsp turmeric powder
1 lemon grass (serai)
2 onions
2-3 bird's eye chile
1 fresh chile
2 tbsp dried anchovy (ikan bilis)
1 cube anchovy stock

Method:
1. Wash and cut the chicken into bite-sized pieces. Boil bamboo shoots for a few minutes.
2. Pound ginger, onions, bird's eye chile and anchovy till fine, Add in turmeric powder.
3. Pound lemon grass slightly.
4. Boil coconut milk in a pot. Put in all the pounded ingredients.chicken, tumeric leaves, bamboo shoots and anchovy stock.
5. When chicken is cooked, lower the fire and simmer for about 15 minutes. Put in some sliced fresh chillies.
6. Serve in a bowl.

Note:You can use fresh milk to replace coconut milk.
Lemak can be taken with sambal belacan.

Chicken Korma

Chicken Korma

Ingredients:

 

2 tbsp korma powder
1/2 cup thick coconut milk
1/2 cup water
1/2 chicken
2 onions
2 cm garlic
1 tomato
1 lemon grass
2 tbsp oil

Method:
1. Wash and chop chicken into medium pieces.

2. Pound onions and garlic together till fine.

3. Cut tomato into small pieces.
4. Heat 2 tbsp of oil in a pot. When hot, fry onions, ginger, lemon grass and korma powder till fragrant.
5. Add the chicken pieces with cut tomatoes and mix well.
6. Pour in 1/2 cup of coconut milk with 1/2 cup of water. Let it simmer till chicken is tender.
7. Add in some salt to taste.
8. Serve in a bowl.

Banana Flowers(Jantung Pisang) Cooked With Coconut Milk

Banana Flowers(Jantung Pisang) Cooked With Coconut Milk

• 

Ingredients:

1 banana flower (jantung pisang)

2 red chillies

3 onions

1 small piece ginger

½ cup coconut milk

½ cup small prawns

½ tsp salt

½ tsp anchovy granules.

Method:

1. Clean jantung pisang. Take off the skin one by one until you can see the yellowish part of it. Cut into halves and boil in boiling water for 10 minutes.

2. Once cooked, drain off the water and let it cool down. Slice into strips when it has cool down. Squeeze out the juice and put aside. This is to get rid of the bitter taste.

3. Slice the chillies, onions and ginger. Shell the prawns. Put aside.

4. Heat up a pot and put in the coconut milk. Let it boil. Once boiled, put in the chillies, onions, ginger, prawns, salt the anchovy granules.

5. Let it boil for about 10 minutes. Serve the dish in a bowl.

Coconut Milk Rice (Nasi Lemak)

Coconut Milk Rice (Nasi Lemak)

A very famous dish among Malaysians. Usually it is eaten during breakfast but can also be taken any other time of the day. This famous dish is usually wrapped in bananas leaves  and eaten together with fried chillies, eggs, cucumber, fried chicken, squid fried with chillies and many others.

Ingredients:

2 cups  long grain rice

2 shallots
2 slices ginger
1 tsp salt
2 cups coconut milk (from 1/2 a grated coconut)
2 pandan leaves, knotted

Method
1. Wash rice until clean then drain.
2. Put rice, shallots, ginger, and salt in a rice cooker.
3. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) 4. Cook rice until dry then use a wooden ladle to loosen the grains or give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.


Note: To be eaten with cooked chillies (sambal) and other dishes. Dishes suitable to be served with this dish are fried chicken, squid and also rendang.

The rice can also be steamed in a steamer. The texture would be fluffy and taste better.