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Coconut milk with turmeric ( Masak Lemak )

Sometimes can be quite a challenge to think of what to cook for your meal. I always got this problem where I am not so sure what I would like to cook daily. It also depends on what spices and ingredients that I have for that day. Opened my fridge and saw some cabbage, eggs, cili and sotang hoon. This gave me an idea to make a simple Malay dish called “Masak Lemak”.

I have no English name for this dish but the direct translation for Masak is cooked and Lemak normally means something rich like coconut milk. This dish is perfect as I can have a lot of tasty gravy and vegetables at the same time. So here is my version of Masak Lemak or Coconut Milk with turmeric with cabbage and fried eggs.


  • 6 eggs
  • 1/2 cabbage
  • Small packet of sotang hoon
  • 1 packet of coconut milk
  • 2 chilis
  • turmeric powder
  • salt
  • 1 stalk of lemon grass
  • 3 clove garlic
  • 1 onion
  • 30 grams of anchovies


  • Fry the eggs and set it a side ( sunny side up )
  • Slice the cabbage
  • Ground garlic, chili and lemon grass
  • Slice onion thinly in half moon shape
  • Soak anchovies in water


  • Heat up 3 teaspoon of cooking oil
  • Sauteed onion, followed by garlic and chili
  • Add in the grounded lemon grass
  • Add in the anchovies
  • Followed by one teaspoon of turmeric
  • Add in the cabbage and continue to stir fry and let ingredients mixes well
  • Add in salt to taste
  • When ingredients are mixed evenly, pour in the coconut milk
  • Let it boil till cabbage gets soft
  • Add in sotang hoon and fried egg
  • Once cabbage is soft and still crunchy, it is ready to be serve

I love this dish because of it’s tasty gravy. We have the eggs for protein and we don’t need to add any meat to this dish. The cabbage and sotang hoon also provide different texture for this dish. Crunchy and yet soft cabbage with the springy texture of sotang hoon soaked with coconut milk with turmeric really complete this simple dish. I can guarantee you that your intake of rice will increase because of this dish.

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Posted by on June 20, 2010. Filed under Food,Philippines,Recipe. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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