Another dish from Ottolenghi, this one was inspired by one of his trips to Malaysia. It is a loose take on Nasi Lemak, definitely the country’s most popular breakfast. But be warned: it is quite spicy. You can make the spice paste with far fewer chillies than Ottolenghi prescribes – feel free to just use half a fresh chilli and half a dried chilli if that is to your taste. In actual fact, we make this recipe with the sambals and sambal style chilli mixes that we have on hand (quite a few) rather than make his, and I have included both his recipe and links to our other pastes, purees and sambals that are suitable.
We like this variation on typical okra recipes. In this one the okra is simmered for a few moments only and then served mixed with the chilli-onion sambal on coconut rice. Use the freshest and best quality okra, because it is cooked so briefly.
Don’t omit the crispy fried shallots (available from Indian and Asian grocers) or the coriander. They add some texture and flavour to the dish that is essential to the overall impact.
Are you looking for similar recipes? Try Crispy Battered Okra in Tomato Sauce, Malaysian Lemak Style Vegetables, Sri Lankan Okra Curry, and Goan Okra with Chilli-Spice Paste.
Try these different Coconut Rice recipes too. South Indian Coconut Rice, and Balinese Coconut Rice.
Or browse all of our Okra dishes, and all of our Malaysian recipes. All of our Ottolenghi recipes are here. Or take some time and browse our Early Winter dishes.
Continue reading “Okra with Sambal and Coconut Rice”
Talk about a meal in a bowl, Laksa is the bomb. Anyone who has been to S.E. Asia will have had this dish in street stalls, fragrant, hot, and spicy. The good news is, it is not so hard to make at home. Perhaps some of the optional additions that are available in roadside stalls are not common in other countries, but you can replicate the fragrance and spiciness of the dish.
In this recipe, a spice paste is made by blending the ingredients then cooking it off slowly before adding stock and other flavour enhancing ingredients. This beautiful broth is served with noodles, sprouts, herbs and other toppings.
This recipe is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.
It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar recipes include Thai Silken Tofu with Bean Sprouts and Broth, Malay Coconut-Curry Stock (another excellent base for Laksa), and Asian Broth.
Browse all of our S.E. Asian recipes and all of our Soups. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Curry Laksa with Fried Tofu”
Enjoy the flavours of Malaysia with this easy vegetable dish.
Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.
You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.
How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, Chilli Cabbage, adyfingers Masala, and Olan.
Or explore some spicy soups – Curry Laksa with Fried Tofu, Tomato Rasam, Pepper Rasam or Indian Dal Soup.
Please browse other Malaysian recipes, and S. E. Asian recipes. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.
Continue reading “Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth”
A warming, fragrant, beautiful rice for cool days.
Ghee and rice go together so well. Ghee Fried Rice is a Malaysian dish that is often called Kampung Ghee Rice. Kampung refers to its rustic village origins. This is a wonderfully fragrant rice, lighting up your whole house with its warm spice fragrance. I was first introduced to the recipe by my friend and cook extraordinaire Franz. Thanks Franz.
You might like to browse our rice recipes here and here. Our favourite is South Indian Coconut Rice. Or explore the S. E. Asian recipes here and here. Read more about Spices here. And find inspiration in our Spring recipes here and here.
Continue reading “Kampung Ghee Rice | Malaysian Village Rice”