{"id":1957,"date":"2012-04-19T11:12:59","date_gmt":"2012-04-19T15:12:59","guid":{"rendered":"http:\/\/www.elenamaximova.org\/food\/?p=1957"},"modified":"2012-05-04T08:11:24","modified_gmt":"2012-05-04T12:11:24","slug":"malaysian-food","status":"publish","type":"post","link":"https:\/\/www.elenamaximova.org\/food\/2012\/04\/19\/malaysian-food\/","title":{"rendered":"Malaysian Food"},"content":{"rendered":"

The dishes that I made for the Malaysian cuisine turned out to be those that most probably stick on our everyday menu. They are simple, fast and easy to make. Especially if you have a fearless sous chef, like Alex, who is not afraid of washing dishes. I love my husband!<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Mango Kerabu – Spicy Mango Salad<\/strong><\/td>\n<\/tr>\n
It is certainly a different kind of salad than we are used to. I’ve always associated fresh salad with tomatoes, cucumbers and greens. Nevertheless, I decided to try it mainly because I like mango. Plus, it is really simple, fast and easy to make. I liked the result. It has a great fresh taste with spices that just compliment but not overpower the freshness and juiciness of mangoes. However, I have to mention that there were some leftovers so I guess my guys did not become big fans of mango salad. Maybe it is not a “guy thing”?\"MangoIngredients<\/strong><\/p>\n
    \n
  • 1 – 2 ripe mangoes skinned and cut into cubes or strips<\/li>\n
  • 2 tbsp of chopped mint leaves<\/li>\n
  • 2 tbsp of chopped fresh cilantro leaves<\/li>\n
  • 1\/2 teaspoon of sweet chili sauce<\/li>\n
  • 1 tbsp of mango chutney (optional and not a part of the original recipe but rather something that I felt needed to be added)<\/li>\n<\/ul>\n

    Combine and mix all ingredients, chill and serve.<\/td>\n<\/tr>\n

Malaysian Chicken Curry<\/strong><\/td>\n<\/tr>\n
I love this curry recipe<\/a>. Lemongrass in combination with coconut milk makes it an out-of-this-world flavor. Maybe it is a little bit too spicy but this could be adjusted to taste. Unfortunately, it didn’t hit all the bases with my husband and sons. Alex and Matthew were suspiciously fishing the chicken out of the sauce and Eugene as usual refused to try it. Anyway, I like it and this is all that matters. \ud83d\ude42
\n\"Malaysian<\/a>\n<\/td>\n<\/tr>\n
Nasi Lemak – Coconut Rice<\/strong><\/td>\n<\/tr>\n
Nice and mildly flavored, this rice recipe<\/a> was so good that even Eugene ate it. On the other hand, it might have been too mild and lacked pronounced taste so that even Eugene couldn’t distinguish it from regular rice. I honestly don’t know. Sometimes there is just not enough feedback from my husband and kids.<\/td>\n<\/tr>\n
Mango Chicken<\/strong><\/td>\n<\/tr>\n
Actually, I really should not complain about not having enough feedback from my guys. When I served Malaysian style mango chicken<\/a> I received plenty of feedback. It all came down to something like, “The coconut curry chicken was good but this is so much better!”
\n\"Mango<\/a>\n<\/td>\n<\/tr>\n
Mashed Banana Fritters<\/strong><\/td>\n<\/tr>\n
I think these<\/a> will become my quick fix snacks since everybody liked them (including Eugene).
\n\"Banana<\/a>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

The dishes that I made for the Malaysian cuisine turned out to be those that most probably stick on our everyday menu. They are simple, fast and easy to make. Especially if you have a fearless sous chef, like Alex, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[197],"tags":[301,201,202],"class_list":["post-1957","post","type-post","status-publish","format-gallery","hentry","category-malaysia","tag-malaysia","tag-malaysian-food","tag-malaysian-food-recipes","post_format-post-format-gallery"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23NgL-vz","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/1957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/comments?post=1957"}],"version-history":[{"count":13,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/1957\/revisions"}],"predecessor-version":[{"id":2048,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/1957\/revisions\/2048"}],"wp:attachment":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/media?parent=1957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/categories?post=1957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/tags?post=1957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}