MALAYSIAN NASI LEMAK

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• For the rice:
•  2 cups coconut milk
•  2 cups water
•  1/4 teaspoon ground ginger
•  1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
•  salt to taste
•  1 whole bay leaf
•  2 cups long grain rice, rinsed and drained

For the garnish:

•  4 eggs
•  1 cucumber
•  1 cup oil for frying
•  1 cup raw peanuts
•  1 (4 ounce) package white anchovies, washed

 

For the sauce:

•  2 tablespoons vegetable oil
•  1 medium onion, sliced
•  3 cloves garlic, thinly sliced
•  3 shallots, thinly sliced
•  2 teaspoons chile paste
•  1 (4 ounce) package white anchovies, washed
•  salt to taste
•  3 tablespoons white sugar
•  1/4 cup tamarind juice

DIRECTIONS

• In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
• Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
• Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
• Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
• Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

MALAYSIAN BEEF RENDANG

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 3/8 pound shallots
•  3 cloves garlic
•  15 dried red chile peppers
•  5 slices fresh ginger root
•  5 lemon grass, chopped
•  2 teaspoons coriander seeds
•  2 teaspoons fennel seeds
•  2 teaspoons cumin seeds
•  1 pinch grated nutmeg
•  1 tablespoon vegetable oil
•  1 1/4 pounds beef stew meat, cut into 1 inch cubes
•  1 1/2 tablespoons white sugar
•  2 cups shredded coconut
•  5 whole cloves
•  1 cinnamon stick
•  1 2/3 cups coconut milk
•  7/8 cup water
•  salt to taste

DIRECTIONS

• Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
• Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
• Grind the coriander, fennel, cumin and nutmeg.
• Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
• Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

MALAYSIAN FRIED CHICKEN

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 1 (4 pound) whole chicken, cut into pieces
•  6 cloves garlic, chopped
•  4 tablespoons oyster sauce
•  2 tablespoons curry powder
•  1/2 cup vegetable oil

DIRECTIONS

• To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
• In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

SPICY TOMATO CHICKEN (AYAM MASAK MERAH)

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 1 (3 pound) whole chicken, cut into 8 pieces
•  1 teaspoon ground turmeric
•  salt to taste
•  1/4 cup dried red chile peppers
•  3 fresh red chile pepper, finely chopped
•  4 cloves garlic, minced
•  1 red onion, chopped
•  1 (3/4 inch thick) slice fresh ginger root
•  2 tablespoons sunflower seed oil
•  1 cinnamon stick
•  2 whole star anise pods
•  5 whole cloves
•  5 cardamom seeds
•  2 tomatoes, sliced
•  2 tablespoons ketchup
•  1 teaspoon white sugar, or to taste
•  1/2 cup water

DIRECTIONS

• Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
• Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

RESEPI IKAN MASIN LADA PUTIH

BAHAN BAHAN

• Ikan masin ( ikut suka apa jenis, di potong kecil & di goreng )
• Lada putih ( ikut suka tahap kepedasan)
• Bawang putih 
• Bawang merah 
• Bawang besar
• Air asam Jawa 
• Garam, Ajinomoto , gula 

CARA PENYEDIAAN

• Goreng ikan masin ( kegaringan ikan tu ikut suka.. )
• Tumis Bawang merah dan bawang putih hingga garing dan naik wangi.
• Masukkan lada putih yang telah dihiris tadi
• Seterusnya, masukkan ikan masin yang telah digoreng tadi
• Masukkan bawang besar. Tumis dan gaulkan bersama. Tumis sampai  warna coklat kecoklatan semua bahan-bahan tadi.. time ni  boleh sudah tambah perasa seperti garam ajinomoto dan gula. Saya lebihkan gula untuk seimbangkan rasa masin dari ikan masin. 
• Masukkan sedikit air asam jawa ( option lain boleh lah Masukkan tomato ( ikut suka lah)
• Saya guna asam jawa supaya rasa lada putih ikan masin ini semakin sedap.. 
• Siap! Boleh sudah makan dengan nasi panas2.. 
• Selamat mencuba.

MAMAK FRIED CHICKEN

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 8 pieces chicken legs and thighs
• 2 1/2 tbsp (57 grams) Malaysian dried shrimp paste/belacan (if unavailable, replace with 2 tbsp Thai shrimp paste)
• 1 can (400 ml) coconut milk
• 3" (70 grams) ginger, cut into chunks
• 2 large lemongrass stalk, cut into pieces
• 3 small shallots, peeled
• 3 cloves garlic, smashed
• 1 kaffir lime leaves
• 4 tbsp fish sauce
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp palm sugar, or dark brown sugar
• 1/2 tsp ground white pepper

 

BREADING

• 1 cup (135 grams) all-purpose flour
• 1 cup (115 grams) rice flour
• 1 cup (120 grams) cornstarch, or potato starch
• 2 tbsp curry powder
• 2 tsp ground black pepper
• 2 tsp ground white pepper
• 1 tsp ground cayenne powder
• 1/2 tsp salt

 

INSTRUCTIONS

• Wrap the Malaysian shrimp paste (or called belacan) in foil, and roast in a preheated 400F/200C oven for 10~15 min. Then add it to a blender along with coconut milk, ginger, lemongrass, shallots, garlic, kaffir lime leaves, fish sauce, curry powder, ground cumin, salt, palm sugar (or dark brown sugar), and ground black pepper. Blend until smooth. Marinate chicken legs and thighs in this mixture in the fridge for at least 6 hours to overnight.
• Bring the chicken out to room-temperature 2 hours before cooking.
• Evenly mix all-purpose flour, rice flour, cornstarch, curry powder, black pepper, white pepper, cayenne powder and salt in a large bowl. Leave a thin coating of the marinate on each pieces of chicken, then drench them lightly in the breading. Pat on each piece to get rid of excess breading then set aside on a tray.
• Add enough oil to a frying-pot until it reaches 2" deep, then heat to 330F/165C over medium-high heat and keep the temperature there. Fry the chickens without crowding the pot, chicken legs for around 7~8 minutes and chicken thighs for around 10 min, until golden browned on all sides. You can keep the fried chickens warm in a 320F/160C oven while you fry the rest. If you can get fresh curry leaves, fry them until crispy and season with a bit of salt, and serve with the fried chickens

MALAYSIAN MEE GORENG

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS SAUCE (A)

• 23g (1.5 tbsp) kicap manis (sweet soy sauce)
• 20g (4 tsp) dark soy sauce
• 10g (2 tsp) oyster sauce
• 60g (4 tbsp) ketchup
• 75g (5 tbsp) chili sauce
• 1/2 tsp ground white pepper
• 8g (1tbsp) Malaysian curry powder
• 30ml (2 tbsp) water

 

OTHERS (B)

• 450g yellow noodles
• 3 tbsp cooking oil
• 3 cloves garlic, coarsely chopped
• 1 small onion (70g), thinly sliced
• 75g chicken breast meat, cut into thin slices
• 150g choy sum
• 100g cabbage, thinly sliced
• 150g firm tofu
• 1/2 tomato (50g), diced
• 1 small potato (70g), diced and boiled until soft
• Sambal and bird's eye chili (to adjust spiciness)
• 3 eggs
• 1/2 teaspoon salt
• One lime for juice and decoration

 

INSTRUCTIONS

• Blanch the mee in boiling water for fifteen seconds. Drain and set aside.
• Combine all the ingredients in (A).
• Heat some cooking oil in the wok. Saute the onion and garlic until aromatic.
• Add the chicken bread meat and season with salt. Fry until it is cooked and slightly brown.
• Stir-fry the choy sum and cabbage with some oil and season with salt. Add some water if it is too dry.
• When the vegetables turn soft, return the chicken meat to the wok. Then add the tofu, tomatoes, potatoes, and the sauce (A).
• Add the yellow noodles, combine with all the ingredients in the wok. Add some water if it is too thick.
• Turn up the heat to medium/high, stir-fry for a minute.
• Reduce the heat to low. Then push the noodles to one side of the wok. Add some more oil to the wok and crack the egg on it.
• Spread out the egg with the spatula and slowly fold into the noodles. It will be sticky, so continuous stirring and flipping are necessary. Remove and served with a wedge of lime.

MALAYSIAN CHICKEN RENDANG

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS 

• 5 garlic cloves *
• 1 inch ginger *
• ½ inch galangal *
• 3 candlenuts *
• ½ yellow onion *
• 1 red onion *
• 6 lemongrass *
• 1 cup water (250 ml)*
• 2 lb chicken thigh (1 kg), skinless & bone in
• 1 star anise
• 3 cardamom
• 4 cloves
• 1 cinnamon stick
• 2 lemongrass , bruised and cut into 2 inches length
• 2 tsp chilli powder
• 4 tbsp curry powder
• 1 ½ tsp turmeric powder
• 1 cup water (250 ml)
• 2 tbsp brown sugar
• 2 tsp salt
• 3 tbsp kerisik , roasted coconut paste
• 4 tbsp squeezed tamarind juice
• 1 ¼ cup coconut milk (300 ml)
• 15 kefir lime leaves , thinly sliced

 

INSTRUCTIONS

The base paste

In a blender, add in garlic cloves, lemongrass, ginger, galangal, red onion, yellow onion, candlenuts and water (all ingredients marked *). Blend into a fine paste and set aside.

Cooking rendang

• In a pot heat some sunflower oil on medium heat. Brown the chicken thighs in batches. Remove and set aside.
• In the same pot, add in star anise, cinnamon stick, cardamom pods, cloves and bruised lemongrass. Cook for a few minutes until they release their fragrances. Add in previously blended base paste, curry powder, chili powder and turmeric powder. Mix everything together and cook on low heat for 15-20 minutes until it thickens, stir frequently.
• Add in previously browned chicken and mix everything together. Add in water, give it a good stir. Bring to a simmer and cook for 25 minutes or until the chicken is fully cooked, use low heat, stir now and then.
• Add in brown sugar, salt, roasted coconut paste, squeezed tamarind juice, coconut milk, kefir lime leaves and mix everything together. Bring to a simmer and cook for 20 minutes until the sauce thickens and the oil separates. Use low heat, stir now and then. Ready to serve.

MALAYSIAN FISH HEAD CURRY

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 1 fish head, 600 - 750 g, cut into half
• 3 sprigs curry leaves
• 2 stalks lemon grass, bottom 1/3, bruised
• 1 foot-long eggplant, cut into 2-inch sections, quartered
• 10 ladies fingers, cut into 2-inch sections
• 3 tomatoes, cut into wedges

FOR THE CURRY SPICE PASTE (BLEND TOGETHER):

• 10 shallots, peeled, cut
• 1/2 large onion, peeled, cut
• 1 1/2 inch ginger knob, peeled, cut
• 1 inch turmeric knob, peeled, cut
• 6 garlic cloves, peeled
• 4 tbsp fish curry powder
• 3-5 tbsp chilli paste
• 2 tsp salt
• 1 tbsp sugar

FOR THE CURRY SAUCE:

500 ml thick coconut milk, mixed with 750 ml of water for thin coconut milk

200 ml thick coconut milk

3 tbsp, heaped tamarind paste, mixed with 125 ml water, strained

Extra water, as needed

Extra salt and sugar, to taste

 

INSTRUCTIONS

• Place cut shallots, onion, garlic, ginger, and turmeric in a food processor, add 2 tbsps of oil to grease the blades, and blend until you get a fairly smooth paste. Add curry powder and chilli paste (add between 3 to 5 tbsps, depending on how spicy you like it) and pulse until well combined.
• Heat up 6 tbsps oil in a wok over low-medium fire. When hot, add the spice paste and stir fry, stirring continuously around in the wok to avoid burning the paste. If the paste gets a little dry, drizzle in 2 - 3 tbsps of oil. Stir in salt and sugar. Allow the spice paste to cook through gently, becoming fragrant and aromatic - this may take 10 minutes or longer.
• Once the oil starts to float to the top, and bubbles around the edges of the paste, stir in lemon grass and curry leaves. Stir fry for a minute or until fragrant.
• Stir in thin coconut milk and tamarind juice. Increase heat to medium-high, and allow mixture to come to a gentle simmer. Add egg plant, and simmer for a few minutes. When egg plant start to soften, stir in the lady fingers, and tomatoes. Then add the fish head halves, cheek side facing up. Add a little extra water, if sauce becomes too thick, or is not enough to coat the fish head to cook it.
• Cook for 12 to 15 minutes, or until fish head is cooked through. Do a taste test: if your prefer your curry more rich-tasting or creamy, add thick coconut milk to desired level of creamy richness. Add salt and sugar to taste (more salt if not salty enough, more sugar if too sourish or too salty). A good fish head curry should taste rich or lemak, slightly salty as well as sourish (tangy), and have the consistency of a thick soup..

MALAYSIAN NASI LEMAK

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.[ The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 2 lemongrass stalks (white part only), chopped
• 1.5cm piece fresh ginger, peeled, roughly chopped
• 1.5cm piece galangal, peeled, roughly chopped
• 2 garlic cloves, chopped
• 2 eschalots, peeled, roughly chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 1/2 tablespoons palm sugar
• 1 1/4 teaspoons salt
• 500g beef rump steak, trimmed, thinly sliced
• 3/4 cup unsalted roasted peanuts, plus extra chopped peanuts to serve
• 2 tablespoons peanut oil
• 2 teaspoons sambal belacan (See notes)
• 2 teaspoons tamarind paste
• 2 teaspoons lime juice
• 3 cups steamed jasmine rice
• 2 Lebanese cucumbers, chopped
• 1 red onion, cut into wedges
• Lime wedges, to serve

 

METHOD

• Process lemongrass, ginger, galangal, garlic and eschalot in a small food processor until smooth. Transfer 1/2 the mixture to a large glass or ceramic bowl. Add turmeric, cumin, coriander, 1 tablespoon sugar and 1/4 teaspoon salt. Stir to combine. Add beef. Stir to coat. Cover. Transfer remaining lemongrass mixture to a small bowl. Cover. Refrigerate beef mixture and lemongrass mixture for 2 hours.
• Place peanuts in a small food processor. Process until finely chopped.
• Heat oil in a saucepan over medium heat. Add remaining lemongrass mixture. Cook for 2 minutes or until fragrant. Add sambal belacan. Cook for 1 minute. Add chopped peanuts, 3/4 cup water, tamarind, lime juice, and remaining sugar and salt. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until slightly thickened, adding extra water if satay sauce becomes too thick.
• Thread beef onto 12 skewers. Heat a non-stick frying pan over medium-high heat. Cook skewers, in batches, for 1 minute each side or until just cooked through. Sprinkle with extra peanuts. Serve with satay sauce, rice, cucumber, onion and lime wedges.

SAMBAL BELACAN

• 2 teaspoons shrimp paste>/br> 4 long red chillies
• 2 teaspoons caster sugar
• 2 teaspoons lime juice
• Heat a wok over medium heat. Add shrimp paste. Cook, stirring, for 4 to 5 minutes or until flaky. Cool for 15 minutes.
• Discard seeds from 2 chillies. Roughly chop all chillies. Process paste and chillies in a food processor until a fine paste forms.
• Heat oil in wok over medium heat. Add paste. Cook for 2 to 3 minutes or until moisture evaporates. Transfer to a bowl. Stir in caster sugar and juice.

MALAYSIAN STEAMED FISH

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 1 large fish (snapper, trevally, kahawai or any of your favourite fish.)
• 4 stalks spring onions, sliced
• 1 thumb sized ginger, peeled and thinly sliced
• 3 garlic cloves, minced
• 1 red chilli, thinly sliced (optional)
• 3 tbsp light soy sauce
• 2 tbsp Chinese cooking wine
• salt
• 1/2 tsp brown sugar
• 2 tbsp sesame oil
• 3 tbsp peanut oil
• chopped cilantro, to garnish

 

INSTRUCTIONS

• at dry the fish with paper towel inside and out then using a knife score fish on each side.
• Season fish with salt.
• In a bowl combine spring onions, ginger, garlic cloves, chilli, light soy sauce, Chinese cooking wine, 1 tbsp of sesame oil and brown sugar.
• Place 1/3 of the mixture in a plate then place fish on top, place the 1/3 in the fish cavity and finally the 1/3 on the top.
• Place plate in a large work lines with a removable bottom quiche pan or anything that can hold it, you can also use a steamer if you wish but woks heat will be more intense as the volume inside a covered wok is smaller than that of a steamer.
• Now add enough water to the wok up until half the height of the quiche pan. Bring to a boil then cover the wok and steam in very high heat 10 minutes or until the fish is nearly cooked, do not overcook, the cooking process will not end once you stop the heat as there is enough heat left on the fish meat to cook the remaining.
• While the fish is steaming, heat the peanut oil together with the remaining sesame oil in a saucepan, heat until it nearly reaches its smoking point. Drizzle hot oil over the fish then serve immediately.

MALAYSIAN BEEF SOTO

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 800g (28 oz) gravy beef or chuck steak (or substitute with 1 whole chicken if you prefer)
• 1 stalk lemongrass, bruised
• 1 1/2 cm (1/2 inch) galangal, bruised
• 1 inch ginger, bruised
• 1 cinnamon stick
• 4 cloves
• 4 cardamoms
• 1 1/2 star anise
• 1 bay leaf
• 6 cups water

 

BLEND TOGETHER:

• 5 shallots
• 3 cloves garlic
• 1 1/2 tsp black peppercorns (ground/pounded)
• 5 tsp coriander powder
• 1 1/2 tsp ground cumin
• 1/2 tsp ground fennel

 

GARNISH:

• Chopped chinese celery or coriander leaves
• Crispy fried shallots
• Chopped scallions

Accompaniments  (see below for recipe):

• Compressed rice
• Bean sprouts, briefly blanched with boiling water
• Kicap Cili
• Sambal (optional)

 

METHOD

• Bring the 6 cups of water to a boil in a large pot. Add beef (leave them whole, do not slice yet), lemongrass, galangal, ginger, cinnamon, cloves, cardamoms, star anise and bay leaf. Bring to a boil and gently simmer for about 2 hours until beef is tender. Strain the stock and put back in the pot. Set the beef aside to cool, then slice thinly into bite-sized pieces.
• Heat up some vegetable oil in a pan/wok and fry the ground/blended ingredients for 5 minutes until fragrant. Add this to the strained beef broth and bring to a boil. Simmer for 20 minutes.Top up with a little water if the broth has reduced slightly from boiling the beef.
• Add in the sliced beef and simmer briefly. Add a pinch of MSG if you like.
• Place a few cubes of compressed rice in a individual serving bowls, top with blanched bean sprouts. Ladle the soup and beef into the bowls. Garnish with coriander leaves, shallots and scallions. Serve hot with Kicap Cili and/or Sambal.

PENANG ASAM LAKSA RECIPE

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 1kg (2 pounds) thick round laksa noodles (or substitute with thick round tapioca starch noodles)
• 1.2kg ( 2 1/2 pounds) mackerel, cleaned
• 2.5 litres (10 cups) water
• 1/2 tsp salt
• 14 stalks Vietnamese mint (a.k.a. polygonum or laksa leaves)
• 2-3 stalks lemongrass, white part only, smashed
• 4 pieces dried tamarind skin
• 4-6 tbsp dried tamarind, soaked in 1 cup hot water and strained (repeat a few times)
• 3 tbsp sugar (or to taste)
• Salt
• Pinch of Ajinomoto

 

BLENDED TOGETHER FINELY:

• 20 cloves of shallots
• 6 cloves garlic
• 1 inch galangal
• 1 inch fresh turmeric (or 3/4 tsp ground turmeric)
• 6 candlenuts
• 6-8 (large) fresh long red chillies
• 5-8 dried (long) red chillies, seeded and soaked in warm water to soften (use more if the chillies are small)
• 4-5 bird's eye chillies (optional, for extra heat)
• 1 tbsp roasted belacan (shrimp paste)

 

Garnish:

• 4 red chillies, sliced
• 1/2 pineapple, diced
• 1 cucumber, shredded
• 1 large red onion, thinly sliced
• 2 torch ginger flower bud, thinly sliced  (optional)
• Mint leaves
• 5-6 tbsp black prawn paste (hae-ko), to serve

 

METHOD

• Bring the water to the boil. Add the fish and salt, bring to a boil again and let it simmer for 15 minutes until fish is just cooked. Don't overcook it. Remove the fish and reserve the stock. Flake the fish and set aside.
• Add the Vietnamese mint, lemongrass and dried tamarind skin into the stock. Add the blended ingredients. Bring to a boil and let it simmer for 30 minutes. Add the strained tamarind pulp/juice, sugar, salt and ajinomoto. Bring to a boil. Taste and adjust seasoning as necessary More tamarind pulp can be added if you prefer it more sour. Put the flaked fish in the into the stock and bring to a gentle simmer on low heat until ready to serve.
• Blanch or cook the noodles in boiling water. Drain and place in individual serving bowls. Ladle the hot gravy onto the noodles. Sprinkle with garnishings. Stir in a little prawn paste into the gravy and enjoy!