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Lemak Sayur Nyonya Recipe

Lemak Sayur Nyonya is a popular Malaysian Side-Dish
Author :
 
On :
Tuesday, 8 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Malaysian Recipe
Technique :
Stewed Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1/2 cup - Prawns
  • 4 to 5 - squids, cut into rings
  • 2 - Lemon grass, crushed
  • 800 ml - Coconut Milk (semi thickness)
  • 1 tsp - salt (or more than 1 tsp)
  • Vegetables:
  • 1 cup - Cauliflower
  • 1/2 - carrot, cut into semi-circle
  • 5 - long beans, cut into 2 cm
  • 5 to 6 - ladies finger/okra, cut into 2 cm
  • 1 - eggplant, halve and cut into 2 cm
  • To be made into a paste/ground:
  • 7 - dried chillies, soaked in water
  • 1 - fresh Red Chilli
  • 6 to 7 - large Shallots
  • 2 nips - Garlic
  • 1.5 inch - Ginger
  • 1.5 inch - fresh Turmeric (kunyit basah)
  • 1 - Turmeric leaf, cut into small pieces
  • How to Make Lemak Sayur Nyonya:

    1. Heat enough oil in wok. Stir fry the paste until fragrant.
    2. Add in lemon grass, prawns and squids.
    3. Cook until prawns turn pink.
    4. Add in the vegetables, with 1 cup of water. Simmer gently.
    5. Add in 650 ml of coconut milk and stir.
    6. Simmer gently, until vegetables cook and gravy thickens.
    7. Finally add in the balance 150 ml of coconut milk.
    8. Once one or two bubbles appear, remove from fire.
    9. Dish out.




     

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