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Absolutely tantalizing! I didn't have macadamia nuts so substituted almonds. At the last minute, I found I was out of fresh ginger, so I used 1 teaspoon powdered. It turned out spicy, creamy, rich and and wonderfully aromatic. Thanks for posting this, Evelyn!
Absolutely spectacular!!! I used almonds instead of macadamia nuts. Was very well received by my dinner guests. Sent one couple home with the recipe. I will make again and again. I will try with pumpkin or yams next time.
This was lovely! I'm not a fan of cumin so I was hesitant to try this but I used the whole amount and it was just delicious. I had to use peanut oil and lemon juice since that's all I had on hand. Also, I left the shrimp in the fridge too long and it turned pink -EW! I substituted 1 lb. of button mushrooms cut in half. I can't wait to try it with the shrimp.
PERFECT!.................. this is as good as it gets! If you want anything better than you'll have to go to a very fine restaurant.
Wonderful! With the exception of using cashew nuts (no macadamia nuts) I followed the recipe as written, and loved the flavour and appearance.
The sauce is tasty and the whole dish is so easy to make. i think this might be my first Malay cooking experience, and I'm so happy with the way it turned out. Made on Valentine's Day and served it with a crunchy radish salad, which Troy didn't bother to eat -- "What's the point?" -- though he had seconds of the Shrimp. Will make again!
We do not have macadamia nuts here, so I used candlenuts instead, which, I think, actually helps make it more "Asian" tasting. Used fresh coconut milk, and fresh turmeric too, and palm sugar instead of brown sugar. All 4 kids loved this recipe, so this will be made regularly at our home. Thank you so much for yet another wonderful recipe.
Absolutely delicous! Made it as stated with the exception of adding a little bit cornflour mixed in a tiny amount of water at the end of the cooking to bind the sauce. A keeper for sure! BF wants the recipe and he will cook it for his brother's family. Thank you so much, Ev!
Very, very good. Plenty of heat but the rice mellows that. I did use less oil than called for but otherwise didn't change a thing. Thanks, evelyn. Great recipe.
I am so sorry about this Inkling - obviously it was a typo that slipped past me. You're right, 1 TABLESPOONFUL of salt is excessive, to say the least. I've submitted the correction and hope you'll make this dish as it's meant to be enjoyed, again.