NasiLemak, pronounced "spicy to kill you", is a Malaysian delicacy.
It can be said that many people in Malaysia eat coconut milk rice for breakfast every day!
No need to doubt, although this is high in calories,
It still attracted many people to eat it.
It is just a few whitebait fish (we call it Jiangyu), a few slices of cucumber,
A few peanuts and a quarter of a boiled egg,
Then there is a tablespoon of sambal (pronounced "sanba"!).
Of course, you can also choose many foods that are suitable to go with coconut rice for a sumptuous meal.
The most typical food accompaniment is curry chicken, curry beef, fried eggs,
Or various vegetable curries and so on.
In addition to cooking with coconut milk, delicious coconut milk rice will also be added with various spices.
Such as citronella, ginger, etc.
River fish and peanuts must be fried crispy. In addition to being spicy, Sanba should also have some onion sweetness.
There is also no exception. In addition to street stalls, restaurants and hotels will also provide them.
Today, I want to cook coconut rice with cuttlefish "Sanba"
Coconut milk rice with cuttlefish three-bar
Recipe Recommendations
- cuttlefish 500g
- green onions 4 capsules
- shallots 2 capsules
- garlic 1 tablespoon
- dried chili art. 5
- omelet a grain of
- boiled eggs a grain of
- curry powder 1 tablespoon
- sugar appropriate amount
- salt appropriate amount
- super spicy
- cook
- ten minutes
- ordinary
Steps for Coconut milk rice with cuttlefish three-bar
1
(A)River fish sprouts-200g, cuttlefish-500g (B) Green onions-4 slices (sliced)(c) Green onions-2 slices of garlic-1 tablespoon of shredded ginger-1 tablespoon, small peppers ~3 strips
2
(D)Malay ginseng-Semi-small piece of curry powder-1 tablespoon of dried chili pepper-5 strips (soak it soft and add a little water to stir) Chili Lake-1 can (small)(E sugar ~ appropriate amount of salt-appropriate amount of coconut slurry-appropriate amount of (F) Fried egg-1, boiled egg-1
3
Deep-fry the river fish with hot oil in the pan first. Put the green onions into the pan and stir fry a little to turn the color and set aside. Put the cuttlefish into the pan and stir fry semi-cooked and set aside.
4
Leave the base oil in the pan and saute all the ingredients (C) until fragrant.
5
Add all ingredients (D) and saute until fragrant.
6
Pour the coconut slurry prepared in (E) into the curry paste and boil.
7
Add seasonings such as sugar and salt.
8
Put the semi-cooked cuttlefish in low heat and cook for 5 minutes.
9
Then add the river roe and green onions prepared earlier.
10
Stir fry and turn to low heat, slowly simmer until thick and serve.
11
I personally like to add a lot of sambal to the rice and stir it together... That's what makes it great.
12
Coconut milk rice served with cuttlefish three-bar.Coconut milk rice with cuttlefish three-bar Make Tips
Tell me carefully: Ingredients (A) and (B) can be added more or reduced if you like. Ingredients (D) depends on the spicy degree of the individual's eating. Those who are not spicy can be reduced. Those who do not like to eat Malay ginseng can be left alone. You can also add some curry leaves to make sambal more fragrant.