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Malaysian Curry : Satay Mutton Rice


Ingredients A

  • 2 cups Basmati rice
  • ½ teaspoon halba seeds
  • 2 cups coconut milk (¼ coconut)
  • Salt, to taste

Ingredients B

  • 300g mutton
  • 1 tablespoon lime juice
  • 1 teaspoon kurma powder
  • 1 teaspoon lemongrass juice
  • 1 tablespoon shallot juice
  • ¼ teaspoon turmeric powder
  • 1 tablespoon oil

Ingredients C

  • 1 cup Malaysian sambal paste
  • 2 tablespoons sugar
  • 2 stalks lemongrass
  • ¼ teaspoon turmeric powder
  • ½ cup water

Ingredients D

  • ½ cup roasted peanuts (chopped)
  • Cucumber, to taste
  • Big onion, to taste

Seasonings

  • 3 tablespoons sugar
  • ½ teaspoon salt


Method for Cooking Satay Mutton Rice:

  1. Soak Ingredients A for 30 minutes. Then cut mutton into small pieces. Add in the rest of Ingredients B and Seasonings. Marinate for 3 hours.
  2. Skewer meat with satay sticks. Cook Ingredients C until boil, remove and stir in chopped peanuts.
  3. Cook Ingredients A in rice cooker. Grill satay until cooked.
  4. Spread satay mutton on rice, then pour in satay sauce and serve with cucumber and big onion.

Tip:

You can replace mutton with chicken if you do not like mutton. The method of preparation is the same.

Malaysian Curry

 
 
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Last Updated: 24/07/2011