Daging Salai Masak Cili Api / Smoked Beef in Hot Coconut Milk Broth

When we think about Malaysian food, you start imagining satay dipped into spicy peanut sauce, roti canai pan fried with enough ghee to last you a decade, teh tarik loaded with condense milk, sambal tumis ikan bilis swimming in at least two inches of oil and the warm steaming nasi lemak boiled in a gallon of coconut milk waiting for you in the morning at the corner. Is there anything on the Malaysian list of food that can be gorged without feeling a tad bit guilty? Here's a recipe that can give you the satisfaction in your tummy in a happy and healthier way.

(article as published on latitudes.nu)

Coconut Ice-(S)creammmm

The moment has arrived. Today I am happy to report that I have managed to make my very own coconut ice -(s)creaaaammmmmmmmmmm, with out having to purchase a RM250 ice-cream maker!! Thanks to David Lebovitz and Nicky Stich.

Sweet Leaf & Sweet Potato Simmered in Coconut Milk

Sweet Leaf & Sweet Potato simmered in coconut milk or famously known as Pucuk Manis Masak Lemak, is a typical vegetable dish found in any Malay home. This vegetable dish does not require any frying or saute, it is an easy chop, slice and dump recipe that takes very little time to prepare and cook. You can serve this with rice or it can be eaten on its own as a soup if you'd like. In which case you add more of the sweet potato as a substitute for the carbs. 

The umami agent for this dish would be the dried shrimp. If you are not in Asia, you can easily get this from the Asian food markets. The price for dried shrimp in general even for us here in Malaysia, is one of the more expensive key ingredients in our recipes. But because you buy in bulks and only use about 1 - 2 tablespoon as a base, buying them in large amounts is actually very reasonably priced. To read more about this stay posted to my Umami Agent post.