The Malaysian Breakfast You Didn't Know About | Pek Nga (Lempeng Kelapa) with Vegan Fish Curry

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

grated coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened coconut flakes provide a similar texture with less sugar.

Blend 5 dried chilies, 7 red onions, and 5 cloves of garlic.

Add 1 stalk of lemongrass and 2 kaffir lime leaves to the blender.

Add 1 sheet of seaweed and blend into a rough paste.

Heat a large wok or pot and add 2 tablespoons of oil.

Add 1 teaspoon of halba campur and 3 curry leaves to the oil.

Pour in the spice paste and cook until the color changes.

Mix 75g of fish curry powder with enough water to make a paste and add to the wok.

Finely slice 2 red onions and 2 cloves of garlic and add to the wok.

Cook until the paste dries down or oil separates.

Cut 4 small eggplants into quarters and add to the wok along with 6 lady's fingers.

Add 3 cups of water, a vegetable stock cube, and salt to taste.

Add 1/2 tablespoon of asam jawa and bring to a gentle boil.

Add 4-5 blocks of frozen tofu and cut tomatoes with 3 big red chilies to the wok.

Pour in 200ml of coconut cream and let it simmer for 5 minutes.

Set the curry aside to cool and prepare the pek nga.

Blend 80g of freshly grated coconut, 200g of cooked white rice, 125ml of coconut cream, and 500ml of water for a few seconds.

Pour the mixture into a large bowl and add 1 teaspoon of salt and 120g of all purpose flour.

Mix until well combined and let it sit for a few minutes.

Oil a cast iron or non-stick pan with a paper towel.

Scoop about 3/4 of a cup of batter onto the hot pan and swirl into a circle.

Cook for 4-5 minutes until the bottom is brown, then flip and repeat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens