Lemon Grass Rice

Lemon Grass Rice I was invited to attend a food workshop early last month and was very excited to know that the menu featured Malaysian recipes.  The host was awesome and the food she cooked so delicious that I nearly forgot my manners in my haste to get to the table.  The dish I liked best was Nasi Beringin or Lemon Grass Rice as I prefer to call it.  It is so aromatic and delicious. Truly, we eat it thrice- with our nose, eyes and last but not least our tongue. The Recipe: 1 cup basmathi rice, washed and drained; 1 cup low fat milk or evaporated milk; 1 cup warm water; 1/2 inch piece ginger, minced; 1 inch of galangal, sliced- this is optional; 5 stalks lemon grass- use only the whilte part - slice each stalk into two; 2 medium onions sliced; a few spring onions, cut fine;  1 stick cinnamon; 3 cloves; 3 cardamoms; 1 star anise; 1 tsp ghee; 1 tbsp olive oil;  salt to taste. For Garnish:  Fried shallots and a handful of coriander leaves and hard boiled eggs ( my added twist which is optional) NB:  Actually shallots or sambar onions are used for this recipe.  I was in a hurry to make it and preferred to use the ordinary onions. Galangal is a fragrant ginger that I love to use in my cooking. Heat ghee and olive oil in a non stick pan.  Saute the spices, onions or shallots, spring onions, ginger, galangal and lemon grass until onions are glazed.  Add the rice and gently stir fry till grains are glazed.  Transfer to rice cooker and add the water, milk and salt to taste.  Adjust the settings.  When the rice is cooked the light will go off.  Fluff up and cool for a few minutes to let the steam escape.  Remove the lemon grass, spices and galangal.  Serve hot garnished with coriander leaves, fried onions and boiled eggs. To Attend My Eat For Beauty And  Lifestyle Classes CLICK HERE

Simply Scrumptious Butter Crabs

Malaysian Butter Crab

If there is one recipe that is truly Malaysian, this has to be it.  Malaysia is truly a food paradise and the vast array of food left me gasping for breath when we first arrived two decades ago.   We all enjoyed trying out various cuisines and soon had our favourites.  This recipe was given to me by a  friend after we ooohed and aaahed over it after dinner one day.    Best eaten at home with your fingers as you will want to lick up every single drop of the delicious sauce.

3 large crabs, cleaned, cut, washed and drained;  1 can evaporated milk; 3 tbsp. butter; 3 sprigs curry leaves;  ½ tbsp. minced green chillies (optional); 1/4 tsp brown sugar.

3 slices bread:   Heat oil in a medium sized wok and when very hot deep fry the bread till brown and crisp on both sides. .  Takes less than a minute.  Drain and keep aside.

Heat the butter in a large wok.  Lower heat to medium and saute the curry leaves for a minute or two until crisp.  Add the crabs, chillies, sugar and evaporated milk and cover and cook until the crabs change colour.  This takes about 5 minutes.  Serve with deep fried bread.  Simply Scrumptious and don't worry about making a mess at the table.  This is one dish you will thoroughly enjoy.

Christmas Macaroons

Coconut Lime Leaf Macaroons

And of course Christmas in my house won't be Christmas without my favourite sweet of the season -Macaroons.  I always make a different type every year and this year I decided to use coconut which is so beloved by my adopted country Malaysia.  I wanted to give it a twist, so when I was in Bangalore bought some copra and and brought it back with me to Malaysia.  And then a bulb went off in my head when I was in the wet market looking at all the green leafy stuff for sale.  I spotted some kaffir lime leaves and bought a few, chopped them fine and added them to the Macaroon mixture.  The taste was really good, so I've made them again to share with my numerous friends.

The Recipe:

1 1/2 cups copra, cut into tiny pieces; 500 gms sugar; 18 cardamoms, seeds only; white of 1 large egg, you may need to use more or less and a squish of lemon juice; 5 lime leaves, cut really, really fine.

Blend the sugar and cardamom till very fine.  Place in a large bowl.  Add the copra, lime leaves and the lemon juice and mix well with a wooden spoon.  Add the egg a little by little until the  mixture clumps in the middle.  Discard the rest of the egg white.  It should be neither too wet or too dry.  Make into marble size balls and place 2 inches apart on baking tray.  Bake at 160 Centigrade in preheated oven for 10 - 12 minutes until they puff out and change shape.  Cool thoroughly and store in an air tight container.  These delectable morsels make great gifts and you can pop them into your mouth any time you want a sweet fix.  Too good for words.

NB:  You can use any lime leaves for the flavour.  Kaffir lime leaves are used in a lot of Malaysian Recipes which is why I opted for it.