Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups coconut milk
- 1 teaspoon salt
- 1 pandan leaf, tied into a knot
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- 1 red chili, sliced
- 1/4 cup chopped cilantro
Special equipment needed:
- Bamboo tubes or banana leaves for cooking the glutinous rice
- Large pot for cooking the coconut curry
Step-by-step instructions:
1. Soak the glutinous rice in water for at least 4 hours or overnight.
2. Drain the rice and place it in bamboo tubes or banana leaves. Add 2 cups of coconut milk, salt, and pandan leaf. Seal the tubes or leaves tightly.
3. Place the tubes or leaves in a large pot and fill it with water until it reaches halfway up the tubes or leaves. Bring the water to a boil and then reduce the heat to low. Cook the rice for 2-3 hours until it is fully cooked and has a sticky texture.
4. In a separate pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until they are soft and fragrant.
5. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Stir well and cook for 1-2 minutes until the spices are fragrant.
6. Add the can of coconut milk, water, fish sauce, and brown sugar. Stir well and bring the mixture to a boil.
7. Reduce the heat to low and let the curry simmer for 10-15 minutes until it thickens slightly.
8. Add the lime juice and sliced red chili. Stir well.
9. Serve the lemang with the coconut curry on the side. Garnish with chopped cilantro.
- Time:
Preparation time: 4 hours (for soaking the rice)
- Cooking time: 2-3 hours (for cooking the rice) + 20-25 minutes (for making the curry)
Temperature:
- Lemang: Cooked over low heat
- Coconut Curry: Boiled over medium heat, then simmered over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 462
- Fat: 29g
- Carbohydrates: 46g
- Protein: 6g
- Sodium: 768mg
- Sugar: 8g
Substitutions for ingredients:
- Glutinous rice can be substituted with regular rice or other types of sticky rice.
- Pandan leaf can be substituted with bay leaves or omit it if it is not available.
- Fish sauce can be substituted with soy sauce or salt.
- Brown sugar can be substituted with palm sugar or white sugar.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the curry for a more filling meal.
- Use different types of curry paste or spices to change the flavor of the curry.
- Add chicken, beef, or shrimp to the curry for a protein-packed meal.
Tips and tricks:
- Make sure to seal the bamboo tubes or banana leaves tightly to prevent water from entering and ruining the rice.
- Use a large pot to cook the rice to prevent it from overflowing.
- Stir the curry occasionally to prevent it from sticking to the pot.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
- Store leftover lemang and coconut curry separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lemang in a steamer or microwave until heated through.
- Reheat the coconut curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the lemang and coconut curry on separate plates or bowls.
- Garnish the curry with sliced red chili and chopped cilantro.
Garnishes:
- Sliced red chili
- Chopped cilantro
Pairings:
- Serve with a side of fresh vegetables such as cucumber or lettuce.
Suggested side dishes:
- Fresh vegetables such as cucumber or lettuce
Troubleshooting advice:
- If the rice is not fully cooked, add more water to the pot and continue cooking until it is fully cooked.
- If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the rice and curry thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Lemang is a traditional Malaysian dish made from glutinous rice cooked in bamboo tubes. It is commonly served during festive occasions such as Hari Raya and weddings.
- Coconut curry is a popular dish in Southeast Asian cuisine, particularly in Thailand and Indonesia.
Flavor profiles:
- Lemang: Sticky and slightly sweet
- Coconut Curry: Creamy, spicy, and slightly sweet
Serving suggestions:
- Serve the lemang and coconut curry together as a main dish for lunch or dinner.
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Region: Malaysian