#kitchen#recepies#cinnamon#malaysian#cuisine#

Basic of Cinnamon 

Did you know?Malaysia cuisine usues tons of Cinnamon - perfect with apples,pear, lip smacking sweet potatoes and curries, pilafs and ice cream.According to The World Healthiest Foods, cinnamon boosts helps prevent and memory and contains antibacterial properties.Extra flavor means extra wellness equals Malaysia Cuisine :)

#Malaysian#Cuisine#

*Sambal Udang* 

*Ingredients* 

- 1kg prawns or 5-6 hard boiled eggs- 90-100gm of dried chillies (soaked in hot dip until fluffy)- 2 medium-sized onion- 5-6 cloves garlic- 1-2 tamarind (soaked until fluffy)- Sugar over the finger- Salt for seasoning- Shrimp paste (optional)

1.If using shrimp, cleaned shrimp in advance. Throw away the mustache and shrimp. Do not throw away the head intrauterine sweet shrimp will be gone.

2.Blend dried chillies, garlic and shrimp paste (if using).Saute until fragrant. Add brown sugar and tamarind.Add a little water if the sauce is too dry.

3.Sprinkle a little salt and stir. When sugar is almost melted together, try to taste sauce. before it melts all  and tamarind.

4.If using shrimp, add shrimp. Let shrimp cook, stirring occasionally so that the sauce.If using hard-boiled eggs, add boiled eggs and stir the eggs into the sauce. Turn off heat and ready-prepared. Delicious served with Nasi Lemak

*Rice of Nasi Lemak* 

*Ingredients* 

- 4 pot / cup rice

- 2 cups coconut fragrance (coconut palm)

- 1 inch ginger

- 1 teaspoon salt

- 1 tsp fenugreek

- 1 small clove of garlic red

- 1 clove of garlic

- 1 teaspoon margarine / butter

- 4-5 cups of water, pandan (pandan Blend with suitable amount taken and the water)

- 1  pandan leaves

1.Wash the rice and add all ingredients into the rice.

2.Garlic, onion and ginger peeled, sliced ​​unnecessary.Enter into the rice and remove when the rice is ready.

3.Put pandan water and coconut palm and stim the rice

4.Serve with boiled eggs, fried anchovies, roasted peanuts, stir fry sauce, Papadom and cucumber slices.