Okra with Sambal and Coconut Rice

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 Roast Okra with Tomato, Lemon and Coriander Seeds, Crispy Battered Okra in Tomato Sauce, Malaysian Lemak Style Vegetables,Β  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”

Coconut Rice and Peas Salad with Spinach

Rice makes great salads – cooked, cooled, tossed with other ingredients, a dressing added if necessary, and served at room temperature. It is a variation on the Indian and Middle Eastern Pilaf, and is just as good.

Rice Salads have moved away from the rice salads that my Mother used to make. They were bland, and depended on the play of colours of capsicums, tomatoes and cucumber for their appeal. Sorry Mum, it was the fashion of the time, I know, but I am glad we have moved on from these salads.

Today, we make rice salads in such a variety of ways. You will enjoy this one where the rice is cooked in coconut milk and tossed with peas, nuts and spinach.

Are you after similar recipes? Try Spicy Rice and Fermented Black Bean Salad, South Indian Coconut Rice, and Balinese Coconut Rice.

You can browse our Rice Salads, or all of our many many Salads. Our Pea recipes are here. Or explore our Early Winter recipes for inspiration.

Continue reading “Coconut Rice and Peas Salad with Spinach”

Kiribath | Sri Lankan Coconut Rice

A celebration dish from Sri Lanka

Tropical countries around the globe have their own versions of coconut rice. This one is from Sri Lanka, and is different to our other Coconut Rice dishes in that the rice is allowed to over-cook and become very soft and tender. It can be served hot, but if allowed to cool it solidifies and can be cut into diamond shapes.

Sri Lanka has a beautiful red rice which is often used to make this dish. It is nutty in taste, but is much softer than brown rice. This coconut rice is an auspicious dish in Sri Lanka, being made on every important day, festivals, celebrations and on the first day of each month to mark to symbolise luck and happiness.

Similar dishes include Sri Lankan Pineapple Curry, Sri Lankan Ghee Rice, Yellow Rice with Yoghurt, Green Mango and Coconut Rice, and South Indian Coconut Rice.

Have a look at our other Coconut Rice dishes, and explore our Sri Lankan dishes. All of our Rice Recipes are here. Or simply browse our Late Spring recipes.

Continue reading “Kiribath | Sri Lankan Coconut Rice”

Green Mango and Coconut Rice

Perfect for hot weather. Cooling and delicious.

It is easy to have a thing for green mangoes, whether they are the sour type, or just unripe sweet mangoes, or the sour-sweet type. Here, we love them a lot.Β  (If you love green mangoes, you probably also love ripe, sweet mangoes of any variety.)

When it is green mango season, the local large Asian supermarket stocks all sorts of green mangoes in large boxes, a dozen layers deep, by their front counter. It is difficult to leave the shop without any. But even when it is not prime season, they seem to have some, so we enjoy them pretty much all year round.

This recipe highlights the crispy tartness of the green mango, together with a punch of chilli and a hint of salt – the three flavours that go so well together. It is all combined with rice – slightly hot and salty with the sweetness of coconut, the slight bitter punch of the fenugreek, and toasted peanuts and crispy fried dal for a crunchy texture. What could be better?

This dish works well as a snack, side dish or rice salad. Rice made with green mangoes is popular in South India , with Andhra Pradesh, Karnataka and Tamil Nadu all making it a little differently. This one is Tamil in style.

Similar recipes include Green Mango Rice, Spicy Rice and Fermented Black Bean Salad, Coconut Rice and Peas Salad, Not Quite Fried Rice Salad, Kiribath – Sri Lankan Coconut Rice, Carrot Rice, Mango Rice, and Zucchini Rice.

Green Mango dishes include Mung Dal with Green Mango, and Spicy Green Mango in Coconut Milk.

Check our different Coconut Rice Recipes. Browse our Green Mango Recipes, and our Sweet Mango recipes also. Or if you are looking for Rice recipes, they are here. Try our Rice Salads. Our Indian recipes are here, and our Indian Essentials here. Or simply browse our easy Mid Spring recipes.

Continue reading “Green Mango and Coconut Rice”

Thengai Saadham | South Indian Coconut Rice

Try this coconut rice from Sth India with your next curry.

In Australia, rice as a savoury dish was rare until perhaps the 1990’s. We grew up rarely eating rice – in fact I can’t really remember my mother cooking it other than as a sweet dish. And as Australia adopted rice as an accompaniment to savoury dishes, it was always plain boiled rice to soak up sauces – the occasional curry, English stews, vegetable braises etc. Times have changed and we have been influenced by our Asian and Indian migrant populations, and many families would now own a rice cooker.

This is a South Indian Coconut rice dish from Tamil Nadu. There is a Balinese Coconut Rice also, Nasi Lemak, you can see it here. The Balinese one is made with coconut cream, while this recipe is made with fresh/frozen coconut.

Similar recipes include Kiribath – Sri Lankan Coconut Rice, Green Mango and Coconut Rice, and Balinese Coconut Rice.

You might also like to try Urad Dal Garlic Rice, Peppered Rice, Tamarind Rice and Mango Rice.

There are several ways to cook rice – Absorption method, Steaming or Oven Finished Rice.

Check our different Coconut Rice Recipes. Or simply browse all of the Rice dishes. All of our Indian recipes are here, and our Indian Essentials here. Or take some time to explore our Late Summer recipes.

Continue reading “Thengai Saadham | South Indian Coconut Rice”

Nasi Lemak | Balinese Coconut Rice

This Coconut Rice will have you hooked from the moment you start cooking. The aroma is awesome and the taste is heavenly. Straight from Bali to you, for you.

An aromatic rice that will have all of your neighbours coming to your door hoping for a taste of this beautiful rice. A Balinese recipe that I bought back with me from a food trip to Bali.

Similar recipes include Kiribath – Sri Lankan Coconut Rice, Green Mango and Coconut Rice, and South Indian Coconut Rice. Try Balinese Sambal Iris, also.

Check our different Coconut Rice Recipes. Or browse all of our rice recipes. Balinese recipes are here. And be inspired by our Mid Spring recipes.

Continue reading “Nasi Lemak | Balinese Coconut Rice”