RECIPES OF MALAYSIA

Ingredients

500 gm

1 cup

5

3 cloves

2 1/2 cm

4

1

2

2 1/2 cm

1 tsp

1 tsp

1 tsp

 tsp

1 medium

500 ml

125 ml

2 tbsp

125 ml

2 stalks

1 big

3 tbsp

Rice
Ghee/clarified butter
Shallots/scallions (sliced)
Garlic (sliced)
Cinnamon
Cardamoms
Star anise
Cloves
Ginger
Fennel powder
Cumin powder
Meat curry powder
White pepper powder
Carrot (cubed)
Water
Evaporated milk
Tomato paste
Tomato soup
Coriander/cilantro leaves (cut into 2 1/2 cm lengths)
Tomato (sliced)
Fried cashew nuts (non salted)

Salt (adjust to taste)

1. Wash and drain the rice and set aside
2. In a rice cooker, heat ghee/clarified butter
3. When hot, fry shallots/scallions, garlic, cinnamon, cardamoms, star anise, cloves and ginger until the shallots/scallions turn light brown
4. Add in fennel powder, cumin powder, meat curry powder and white pepper powder and stir
5. Add in the carrots and water and allow to boil
6. Upon boiling, add in the milk, tomato paste, tomato soup and salt and allow to boil
7. Add in the rice, cover and allow to cook, remembering to stir in between
8. Garnish with chopped coriander/cilantro leaves, tomato slices and cashew nuts
9. Serve with mixed any curry or kurma