Recipes - Page 36

Thank you for pointing out this mistake. What is wrong with name Supree and my typing fingers....ha ha ha

Once again Sorry SUpreee and Sue.....I am not able to edit it right now.....I think the space of this one posting has reached its full length......

As some oen suggested I will have to use the first page for editing....I guess....Let me seewhat I can do....
Thanksonce again

So in the index page 50 how to extract coconut milk is by SUpree .

Hi Atina 😊

its ok..pls do not feel bad about this - its just a little error that has been overlooked - we are after all just humans... 😆

Hi atina, It's Okay. Take it easy-ya! 😊

Prawn Sambal

Thanks Supree for the peerkangai dish

thanks supree,sue and Kavi for the recipes..

can any one tell the recipe of aloo chat

I just saw this thread and it's really great. 👏 . This link is really really wonderful.Keep up the good work.

Originally posted by: Kavitha Ravi

Nasi Lemak

Ingredients
• 300g long grain rice
• 2 shallots
• 2 slices ginger
• 1/8 tsp fenugreek seeds
• 1 tsp salt
• 375-400ml coconut milk (from 1/2 a grated coconut)
• 2 pandan leaves, knotted
Method
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.

Sprinkle the rest of the coconut milk over the rice. 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.

Serve it with sliced cucumber, anchovy sambal,fried peanuts, and boiled eggs.

THANKS ALOT KAVITHA FOR POSTING THE NASI LEMAK RECEIPE AND I'M GOING TO MAKE IT THIS WEEK-END. But can you tell me what's "PANDAN Leaves"???? 😕 Is it Bay leaves????

Chellama,

Pandan leaves is known as screwpine leaves. It is long and dark green. It smells very nice. It smells almost like vanilla. You can get that in Chinese marts in US/Canada. If not, you can get the essence in bottles. So give it a try. Only if you don't get the screwpine leaves, then as a last alternative (when there is no choice at all), try using a small drop of vanilla essence.

Kavitha

This is the first time I hear you add fenugreek seeds. My mum's version is very different from yours. She learnt from a villager. Anyway, will need to try your version one day.