Lucy in the Larder

Steamed king prawns, shelled and served with a chilli tartar sauce and micro green salad; Sashimi salmon rolled with dill and English spinach in a thin pastry skin, served with a chilli lime dressing; Spanner crab meat poached in a coconut curry sauce, served with roti canai; Penang style curry sauce made with fresh chilli and coconut milk served with lightly battered king prawns; Marinated pieces of chicken thigh fillet stir-fried dry style with shallot, cashew nuts and dry chillies. Served on a bed of English spinach; Indonesian style red curry lamb cooked with a tomato base; Traditional Malaysian stir-fried noodles cooked with potato, egg, chicken, prawn, peas, tomato and chilli; Asian green vegetables stir-fried with garlic, soy sauce and fresh chilli; Steamed rice – Lunch at The Malaya (Lime Street, Cockle Bay, Sydney)

Roti. Delicious hot, oily, flaky, doughy roti. There is never enough roti…

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This entry was published on October 14, 2011 at 4:50 am. It’s filed under Lucy's plate, Uncategorized and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.
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