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Spinach in Coconut Milk (Bayam Masak Lemak) Recipe

Spinach in Coconut Milk (Bayam Masak Lemak) Recipe

Spinach in Coconut Milk (Bayam Masak Lemak) Recipe

The dish is usually served with hot white rice and either a meat, poultry or fish dish.

Ingredients :

    • 250 g (8 oz) leafy spinach
    • 2 cloves garlic
    • 5 shallots
    • 1-cm (1/2-in) turmeric root
    • 1-cm (1/2-in) ginger
    • 50 g (2 tablespoons) flesh of baked or grilled fish
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 12/3 cups (400 ml) thin coconut milk
    • 1 red and 1 green finger-length chilli, deseeded and slit lengthwise

Method :

    1. Wash the spinach and separate the leaves from the stalks. Slice the stalks into short lengths. Keep leaves and stalks separately aside.
    2. Grind the garlic, shallots, turmeric and ginger into a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning. Set aside.
    3. Pound the fish flesh with the salt and black pepper.
    4. Heat the coconut milk in a saucepan over medium heat. Add the ground spice and fish flesh to the saucepan and stir constantly. Add the chillies and bring to a boil.
    5. Add the spinach stalks, stir for 3 minutes, then add the leaves. Simmer for 5 minutes or until the vegetable wilts. Remove from the heat and serve with plain rice.

Serves 4–6
Preparation time : 15 mins
Cooking time : 30 mins

See also Malaysia Cooking “Curried Pineapple (Paceri Nenas) Recipe”