melin has been one of the most commonly used animal fats in traditional Asian and Middle Eastern cooking.
But in recent years, the traditional recipe has been getting a lot more adventurous with new ingredients being added to the mix.
In fact, a number of ingredients, including cinnamon, ginger, and coconut, have recently been added to make these traditional Malaysian melin recipes even more delicious.
One Malaysian Melin recipe from Malaysia has also received a boost with a new addition: coconut milk.
The recipe is made using coconut milk and the ingredients listed in the recipe book are added along with some coconut-based spices, such as ground cinnamon and cinnamon-spice paste.
It’s a unique and delicious Malaysian melanine-based melin recipe that will satisfy any pallet of melon lovers.
What you’ll need Ingredients 2 cups coconut milk 1 tablespoon coconut flour 2 teaspoons ground cinnamon 3 cloves garlic, minced 1 cup chopped fresh ginger 1/2 cup coconut cream, coconut milk or coconut cream diluted 1/4 cup freshly squeezed lime juice 1 teaspoon salt 1 teaspoon ground ginger 2 tablespoons coconut oil 1/8 teaspoon ground cumin 2 tablespoons dried red pepper flakes 1 teaspoon dried chilies 2 teaspoons coconut milk powder 2 teaspoons fresh lime juice (optional) Directions Combine the coconut milk, flour, garlic, ginger and coconut cream in a large bowl.
Add the cinnamon, cloves, lime juice, salt, ginger paste and cumin and mix thoroughly.
Add in the coconut cream and mix well.
Heat the coconut oil in a frying pan over medium heat and sauté the ginger, coconut cream mixture, coconut meat, and ginger paste for 3 to 5 minutes, until the mixture is fragrant and the ginger has caramelized.
Remove from the heat.
Add to a blender and puree until smooth.
Add remaining ingredients to the blender and blend well.
Add salt to taste and mix.
Enjoy this Malaysian melon melin in your Malaysian Melanine, Malaysian Melon Melon.
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