Sayur Masak Lemak

Sayur Masak Lemak

Mar 4, 2012

Masak lemak is a style of cooking vegetable stew that makes liberal use of coconut milk. There are various versions of masak lemak. One example uses spinach as the main ingredient. In another version sweet potato is the main ingredient. the recipe that I am posting here is typical dish among Malay and I have added seafood as part of the ingredients (you can opted this ingredient out if you want it to be just vegetables only).Masak lemak is a style of cooking vegetable stew that makes liberal use of coconut milk. There are various versions of masak lemak. One example uses spinach as the main ingredient. In another version sweet potato is the main ingredient. the recipe that I am posting here is typical dish among Malay and I have added seafood as part of the ingredients (you can opted this ingredient out if you want it to be just vegetables only).

 

Sayur Masak Lemak

Sayur Masak Lemak Recipe
Cooks in    Serves 2
Ingredients
  • 1/2 can (200 ml) 400 ml coconut milk
  • 1 cup mixed seafood or 1 cup cuts of chicken breast or for Vegetarian option, you can opted these two ingredients out.
  • 2 garlic (pounded)
  • 1 cube Maggi or Knorr Vegetable stock
  • 1/4 onion
  • 2 fresh red chillies
  • 12 cut and trimmed pak choy
  • 1 carrot (julienne)
  • 1 1/2 cup boiled water
  • 1/2 teaspoon sugar
  • 6 baby corns
  • 1 small pack soo hoon
  • 1 bowl cut and trimmed cauliflower
Directions
  • Inside a bowl, washed and soak the soo hoon for 15 minutes.
  • Pour the coconut milk and water into a cooking pot.
  • Add in the pounded garlic, seafood/chicken or opted for Vegetarian version.
  • Cook the ingredients using medium low heat.
  • Keep scooping the sauce and ingredients by using laddle.
  • (Scoop with a ladle is the best method to stir coconut sauce to cook properly without breaking/separates to water.)
  • Add in the Maggi/Knorr/vegetable stock.
  • When the sauce is about to boil, reduce the heat to low level and scoop the coconut milk regularly with a ladle instead of just stirring.
  • Add in the seafood and vegetables except the soo hoon.
  • Keep scooping until properly cooked.
  • Add in the soo hoon and leave to cook for 1 to 2 minutes.
  • Add in the sugar and salt to taste.
  • Dish out and serves with boiled Brasmati rice or Thai rice.

 

Notes: If you are not sure where to buy some of the essential ingredients, please do not hesitate to visit and buy from our online store. Please, do let me know through the contact form any other ingredients needed  if they are not listed at the store and I will try to accommodate them as well. Thank you.

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