Sneha's Recipe: Malaysia

This recipe is from here , bookmarked it, adjusted the spices to our taste. This is one of my hubby's favorite vegetable. Serve him this vegetable he will happily enjoy it since it has a sweet taste and my hubby has a sweet tooth.

Sending this to Foodie Extravaganza party , the theme for the month is "Pumpkin" our host is Lynda England Hardy . Thank you Lynda for hosting this month's event.

Ingredients

300 Grams Red Pumpkin
1 Tablespoon Oil
½ Teaspoon Mustard seeds

1 Medium Onion - finely chopped
1 Teaspoon Red chilly powder
1 Teaspoons Curry powder
¼ Teaspoon Turmeric powder
½ Teaspoon Salt or to taste

4 -5 Curry leaves

Method

Wash and peel the skin of the pumpkin and cut into medium cubes.

In a skillet, heat oil with the mustard seeds and curry leaves. When the mustard seeds start to crackle. Add onion and saute until golden brown. Add chilly powder, curry powder, turmeric and ¼ cup water. Fry till oil surfaces then add pumpkin and stir fry for a minute, so that the pumpkin gets coated with the spices.

Add salt and a cup of water, bring this to a rolling boil. Reduce the flame to medium low and cook covered with a lid for 10 to 12 minutes or until pumpkin is tender, stirring occasionally. When the pumpkin is cooked take off flame. Serve hot.

Labels : Foodie Extravaganza Party, Red Pumpkin, Vegan, Gluten free, Malaysia, Vegetarian,

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes for today's Foodie Extravaganza

No-Bake Pumpkin Cookies from Caroline’s Cooking
Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
Vega Malaysin Red Pumpkin from Sneha’s Recipe
Pumpkin Saffron Rice from Palatable Pastime
Roasted Kabocha (Japanese Pumpkin Fries from Culinary Adventures with Camilla
Low-Carb Pumpkin Scones from Reviews, Chews & How-Tos
Chicken, Pumpkin & Bean Enchiladas from Karen's Kitchen Stories
Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
Coconut Curry Roast Pumpkins from Food Lust People Love
DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Nasi lemak is a fragrant rice dish cooked in coconut milk and pandan leaf commonly found in Malaysia, where it is considered the national dish. It is also popular in neighbouring countries such as Brunei, Singapore, Indonesia especially in Sumatra and Southern Thailand. Nasi Lemak can be found in the Southern Philippines prepared by Filipino Muslims. Nasi lemak's is versatile, served in a variety of manners, it is served and eaten any time of the day.

Chicken Rendang with Nasi Lemak is a Malaysian dish in which chicken and rice are cooked in coconut milk. To make the Nasi Lemak pandan leaf is used, which I did not use since it is not available here. Must try this dish, you will love the taste, creaminess of the coconut milk takes this dish to another level.

Ingredients
3 Tablespoons Oil
2 Sticks Cinnamon
1 Whole Star Anise
500 Grams Chicken
1/2 Cup Water
3 Fresh Lime Leaves
Salt to taste
1 Teaspoon Sugar
Grind to Paste

3 - 4 Fresh Red Chillies or according to taste
4 Garlic cloves - chopped
1/4 Cup Lemon grass stems - chopped
1/2 Teaspoon Turmeric
2 Inch Galangal - chopped
5 Shallots
2 Tablespoons Tamarind pulp

Method

Heat oil over the medium heat, add cinnamon and star anise then fry chicken in it until it changes color from pink to white.

Meanwhile make a paste; add shallots, whole red chilies, garlic, lemon grass, turmeric, galangal and water into blender and blend it.

Add paste in chicken and mix it then add 1/2 cup coconut milk and water. Cover and cook about 20 minutes. When Chicken is cooked add remaining milk, again cover and simmer for 5 to 10 minutes. Take care not to break the chicken, which will be extremely tender.

Now let's make the.....

Nasi Lemak

Nasi in Malay is rice and Nasi is fatty.

Ingredients

1.1/2 cup Rice - washed
3/4 Cup Coconut milk
1/2 Teaspoon Salt or according to taste
3 Cups Water

A Leaf Lemon Grass- tied in knot

Method

Boil the water in a large pan. When the water comes to a boil add the rice and coconut milk, lemon grass and salt to taste. Lightly stir it and let it boil at high heat till it comes to a rolling boil, reduce the flame and let it cook till done, all the liquid is evaporated . Remove from heat and leave to stand for 10 minutes. The grains should hold together lightly. Fluff up the rice. Remove the lemon grass.

Serve the prepared Nasi Lemak with Chicken Rendang, enjoy this amazing dish.

My Notes
If you do not get fresh red chillies then use whole dried red chili 3 - 4 or according to your taste.

I used tinned coconut milk to make the chicken as well as the rice.

Used short grained rice to make the Nasi Lemak.

This is Day 2 of the marathon - theme Combos from Countries.

Labels : Chicken, Coconut Milk, Rice, Malaysia, Blogging Marathon, Asian Cuisine