Nasi Lemak and Korma
Ingredients:
Nasi Lemak
2 cups washed and drained basmati rice
1 cup coconut milk and ½ cup water mixed together
1-inch pandan leaf fresh or frozen
2 kaffir lime leaves fresh or frozen
1 teaspoon extra virgin olive oil
Salt to taste
Ingredients:
Korma
1 medium onion minced finely
2 medium diced tomatoes
2-star anise
1 cup coconut milk
2 tablespoon peanut butter diluted in ½ cup hot water
½ teaspoon chili powder
½ teaspoon turmeric powder
2 medium potatoes cubed
1 can drained northern beans
1 teaspoon extra virgin olive oil
Salt to taste
Directions:
Nasi Lemak:
Add the oil to a deep Dutch oven or other nonstick enameled pan and heat on medium heat.
Add the rice and stir fry with the oil until all the grains are coated.
Bring the coconut milk and water to a boil and add to the rice along with pandan leaves, kaffir lime and salt to taste.
Allow this mixture to come to boil and then simmer with lid on for 10-15 minutes and let this rest. off the heat with the lid on. This will allow the rice to steam beautifully.
Korma:
Heat the oil in a large deep saucepan and add the star anise and onion and sauté on medium heat until the onions are mildly browned.
Add the tomatoes, potatoes, chili powder, turmeric, and salt and sauté further for 10 minutes.
At this point add the peanut butter diluted in hot water, coconut milk, northern beans and bring mixture to a boil and then simmer for 15-20 minutes.
Serve the Nasi Lemak along with the Korma and enjoy!
This dish is very versatile as you can change the flavor profile of the Korma with seafood, fish, vegetables and chicken. The delicate flavors of the Nasi Lemak in the background enhance the tasting experience and allows you to transcend the boundaries of your location to invoke the fragrance of exotic lands! As always, I wish that you keep health and nutrition in center focus and live long and strong!
