Search results
Results from the WOW.Com Content Network
Malaysia: Region or state: East Coast of Peninsular Malaysia (Terengganu [1] and Kelantan) (originally), Southern Thailand and Riau Islands, Indonesia (Natuna and Anambas) Created by: Terengganuan Malay: Serving temperature: Hot or room temperature: Main ingredients: Rice cooked in coconut milk served with Malay fish, chicken and prawn curry
Chicken cooked in coconut milk or cream with banana pith and lemongrass Inulukan: River crabs in taro leaves and coconut milk Junay: Rice steamed in coconut milk and wrapped in banana leaves with burnt coconut meat and various spices. Kalamay: A sticky sweet delicacy made of coconut milk, brown sugar, and ground glutinous rice Kinilaw sa gata
A popular noodle dish in Malaysia and Singapore that is made from flat rice noodles. Curry Mee: Malaysia Noodle dish Usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves. Duck soup ...
Chicken Coconut Curry. 1 1/2-2 lbs boneless, skinless chicken (thighs, tenderloins, or breast), cut into bite size pieces. 1 tsp kosher salt. 1 tbsp yellow curry powder, plus more to taste
Add the green beans, carrot, 2 cups of the chicken broth and the coconut milk and bring to a simmer. Add the mussels and cook over moderately high heat until the mussels open, 1 to 2 minutes.
Dal makhani: Punjabi-style lentil stew made with whole urad dhal, butter and cream. [6] Fish head curry: a dish with some Chinese and Malay influences. The head of a red snapper (ikan merah; literally "red fish") is stewed in curry consisting of varying amounts of coconut milk and tamarind juice with vegetables (lady's fingers and brinjal are ...
Dodol, a sweet, sticky, and thick toffee-like confection, made with heavily reduced coconut milk, jaggery, and rice flour. Epok epok or karipap, a small pie consisting of curry with chicken and potatoes in a deep-fried pastry shell. The curry is especially thick and rich to keep it from running.
Noodles, sambal (chilli paste), coconut milk, herbs Media: Curry mee Curry mee ( Malay : mi kari ; simplified Chinese : 咖喱面 ; traditional Chinese : 咖喱麵 ; pinyin : Gālímiàn ; Jyutping : Gaa3 Lei1 Min6 ; Pe̍h-ōe-jī : Ka-lí-mī ) is a Maritime Southeast Asian spicy noodle soup garnished with various toppings.