This is a sponsored post written by me on behalf of Malaysia Kitchen for the World. All opinions are 100% mine.
I love food. I love experimenting with different cuisines, pushing the limits of our routine and introducing my taste buds to new and exciting flavors – like Malaysian cuisine! While I’ve never been to Malaysia, I love bringing a little bit of the South China Sea food scene to Miami by trying my hand at recipes with a Malaysian flair.
Did you know that Malaysian cuisine is the ultimate in fusion cooking? This fascinating cuisine blends the flavors and food traditions of Malay, Chinese and Indian while bringing in influences from Indonesia, Thailand, Portuguese and the Middle East. All of those influences create complex flavors with a few kitchen staples you’re probably already using in your cooking: curry, turmeric, cardamom, lemongrass, ginger and tamarind.
When combined, these flavors create the ultimate experience for your palate! The tastes of Malaysian cuisine have been rated the number three top-trending flavors by the National Restaurant Association, they’re that good!
I just recently tried to create a Malaysian dish at home, and the results were amazing! I started with a recipe by Chef Dale Talde, and added my own twists. While I do love having an easy-to-follow recipe at hand, cooking is always more fun when you add your own personal flair to a dish!
I recreated Chef Dale Talde’s Nasi Lemak-Style Grits, Poached Egg, Fried Anchovy, Curry Chicken Recipe, with a few changes. Some may like Anchovies, but in my house…not so much. To each their own!
Nasi Lemak-Style Grits and Curry Chicken Recipe
- 4 c. white corn grits
- 3 c. coconut milk
- 1 c. water
- 1 T. salt
- 1 T. fish sauce
- Curry chicken*
- 2 T. vegetable oil
- 2 lb. chicken thighs
- 2 T. Lemongrass Coconut Curry Sauce
- 1 small onion, cut medium dice
- 2 cloves garlic
- 1 T. ginger, minced
- 3 T. Tamarind juice
- 2 c. coconut milk
- 1 c. water
- 1 T. Fish sauce
- 2 T. sugar
- 1 large potato, cut medium dice
- Grits Method: In a pot add coconut milk, waters salt and fish sauce, bring to a boil.
- Slowly whisk in grits and bring to a low heat, constantly stirring.
- Add liquid as grits get thick; the mixture is to be a very thick stew, not mashed potatoes.
- Curry Chicken Method: In a medium pot add oil. Season chicken and brown skin side down for 5-8 minutes at a medium-high heat.
- Then add curry sauce and bring down to a medium heat and cook until aromatic.
- Add onion, garlic and ginger to pot and sauté until aromatic, 5-6 minutes.
- Add the rest of the ingredients and cover and braise until tender, 45 minutes to an hour.
Sounds pretty simple, right?
You can also substitute Tamarind seasoning mixed with water for the Tamarind sauce in this recipe; that is what the owner of the small Asian market advised me to do when she told me that no one in Miami would have this sauce. That is how her family makes her own Tamarind sauce!
While you may not have access to some ingredients that are common in Malaysian cuisine, you can find quite a few at Whole Foods, Cost Plus and on Amazon.com! These sauces make cooking Malaysian cuisine so much easier, and if you keep a few of them on hand, you’ll always be ready to whip up a new Malaysian Kitchen recipe when the mood strikes!
Visit Malaysia Kitchen for the World for more information about the exotic flavors of Malaysian cuisine!