| Malaysian Vegetables Couscous |
Cycling Cuisine > Malaysia > Vegetable Couscous
| Malaysian Vegetables Couscous |
Couscous is not traditionally
Malaysian. But, since we bought
the ingredients in Malaysia and
made it in Malaysia we're calling
it Malaysian. Okay?
Good, now that that's clear, here
is how we made it.
Most of the ingredients were
purchased at the Tuesday Night
Market near Cheneng Beach on
Langkawi Island.
We bought a box of couscous for
about $1. For this meal we used
half the box.
Chopped up some onions and
fried them with a bit of olive oil
until translucent.
Stemmed some broccoli.
Chopped some red peppers
while being careful to removing
the super-hot seeds.
Chopped up some Malaysian
spinach. By the way, this stuff is
good for a salad also.
One carrot chopped rather finely.
Throw it in the pan with the
onions after a few minutes as
carrot takes a while to soften.
Ah, yes, tomatoes too.
Mix in the Malaysian spices. For
some reason Malaysian grocery
stores and vendors sell many
packets of seasoning mix but it
can sometimes be difficult to find
the individual spices themselves.
The packet we used for this
couscous was a spicy chili sauce
for grilled meats.
Add a bit of water and heat it to
the almost boiling point. Mix in
the couscous. Put on the lid. Let
is soak for a while.
This is a great meal to make the
night before, refrigerate overnight
in the mini-bar (many budget
Malaysian hotels come complete
with a mini-bar) and carry it along
as lunch the following day... but
you might want use less onions
as cooked onions are not too
tasty after refrigeration.
Enjoy.
Malaysian. But, since we bought
the ingredients in Malaysia and
made it in Malaysia we're calling
it Malaysian. Okay?
Good, now that that's clear, here
is how we made it.
Most of the ingredients were
purchased at the Tuesday Night
Market near Cheneng Beach on
Langkawi Island.
We bought a box of couscous for
about $1. For this meal we used
half the box.
Chopped up some onions and
fried them with a bit of olive oil
until translucent.
Stemmed some broccoli.
Chopped some red peppers
while being careful to removing
the super-hot seeds.
Chopped up some Malaysian
spinach. By the way, this stuff is
good for a salad also.
One carrot chopped rather finely.
Throw it in the pan with the
onions after a few minutes as
carrot takes a while to soften.
Ah, yes, tomatoes too.
Mix in the Malaysian spices. For
some reason Malaysian grocery
stores and vendors sell many
packets of seasoning mix but it
can sometimes be difficult to find
the individual spices themselves.
The packet we used for this
couscous was a spicy chili sauce
for grilled meats.
Add a bit of water and heat it to
the almost boiling point. Mix in
the couscous. Put on the lid. Let
is soak for a while.
This is a great meal to make the
night before, refrigerate overnight
in the mini-bar (many budget
Malaysian hotels come complete
with a mini-bar) and carry it along
as lunch the following day... but
you might want use less onions
as cooked onions are not too
tasty after refrigeration.
Enjoy.
