The best Malaysian Recipe

Asam Pedas Recipe

iekmal00@gmail.com (ikmal) — Wed, 11 Nov 2009 08:19:00 +0000

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Ingredients

* 1/2 medium sized pineapple, skinned and sliced thickly
* 300ml water
* spice paste:
* 3 onions, peeled and sliced
* 3cm turmeric, sliced
* 1 medium-sized torch ginger bud, sliced
* 4 stalks lemongrass, sliced
* 1 cm galangal
* 6 bird eye chillies
* 5gr palm sugar
* 2 tablespoons budu
* 5g dried shrimp paste
* 500g white fish fillet
* salt to taste

Direction

* Combine pineapple and water in a saucepan and bring to boil. lower heat and simmer until soft.
* Blend the spice paste ingredients and add to the pan. simmer for 5 minutes before adding the palm sugar, budu and dried shrimp paste.
* Add the fish and top up the water if there is not enough liquid to cover the fish. season to taste with salt. remove from heat once fish is cooked.

Laksa recipe

iekmal00@gmail.com (ikmal) — Wed, 11 Nov 2009 08:16:00 +0000

Ingredients

* 2 tablespoons vegetable oil
* 200g curry laksa paste*
* 2 tablespoons sugar
* 1 tablespoon fish sauce
* 1 can coconut milk
* 1 cup water
* 200g rice stick noodles
* 1 chicken breast, sliced into bite-sized strips
* 4 squares of fried tofu
* 2 handfuls bean sprouts
* Lemon or lime
* Fresh coriander leaves to finish
* 1 tablespoon fried shallots

Method

In a wok or medium saucepan, heat the oil and fry the laksa paste for five minutes. Add the sugar, fish sauce, coconut milk and water, stir to combine and bring to the boil. Reduce the heat and simmer for about 10 minutes.

Meanwhile, bring a medium pot of water to the boil and cook the rice noodles for a few minutes until soft. Drain and rinse under cold water. Taste the laksa broth, and if it needs more salt just add a little fish sauce. Alternatively, it can be thinned with a little water. Now add the chicken to the laksa and cook for a few more minutes, until the chicken is cooked through.

Note

In individual serving bowls, divide the rice noodles, tofu and bean sprouts and pour over the laksa broth and chicken. Finish with a squeeze of lemon or lime, the coriander leaves and a sprinkle of fried onions.

Beef Rendang Recipe

iekmal00@gmail.com (ikmal) — Wed, 11 Nov 2009 08:11:00 +0000

Beef Rendang is most popular especially in hari raya aidil fitri. Beef rendang usually eating with Ketupat and Lemang. its very pleasant and famous in malaysian food.

Ingredients

1 kg rump steak
2 onions chopped
4 cloves garlic chopped
1 tablespoon chopped fresh ginger
4 small red chillies chopped
1/2 cup water
2 teaspoons ground coriander
2 tablespoons tamarind sauce
1 teaspoon ground turmeric
10 curry leaves
stem of lemon grass 10cm long
4 cups coconut milk

Method

Remove fat and sinew from steak cut meat into 3cm cubes place in a bowl.
In food processor combine onions garlic ginger chillies and water blend until smooth.
Add the mixture to steak.
Add coriander tamarind sauce turmeric curry leaves and lemon grass stir until combined.
Stir in coconut milk.
Bring to the boil reduce heat to medium simmer uncovered for 1hour stirring occasionally.
Reduce heat to very low simmer for 30 minutes stirring frequently until the meat is very tender and liquid has been absorbed.
Remove lemon grass before serving.
Serve with rice.
Note. It is necessary to stir the Beef Rendang often during the last 30 minutes of cooking to prevent coconut milk from separating and to avoid sticking. This distinctive and delicious curry is cooked very slowly for a long time until the meat is very succulent and all the coconut milk has been absorbed.

Ayam Masak Merah Recipe

iekmal00@gmail.com (ikmal) — Mon, 12 Oct 2009 03:18:00 +0000

Ingredients

1 kg chicken, chopped into bite-sized pieces
2 onions, quartered
3 potatoes, cut into wedges
2 tomatoes, quartered
1 small can tomato paste
150ml water
4cm piece cinnamon stick
4 cloves
1 star anise
3–4 tbsp oil

Ground spices (A):

10 shallots
4 cloves garlic
12 red chillies, seeded
3cm ginger
2 tbsp coriander powder
1 tsp cumin powder

Seasoning (B):
1 tsp salt or to taste
1 tbsp sugar or to taste

Method

Heat oil until hot, sauté ground spices (A) until fragrant. Add in cinnamon stick, cloves and star anise. Fry for 1–2 minutes.

Add onions, tomato paste and potatoes. Stir-fry well. Mix in water and tomatoes. Cook until mixture starts to boil. Reduce heat and simmer until chicken is tender and gravy turns thick.

Add seasoning to taste and serve this mildly spiced curry dish with bread slices or with plain rice.

Pandan Chicken Recipe

iekmal00@gmail.com (ikmal) — Sun, 11 Oct 2009 03:39:00 +0000

Ingredients:

2 stalks of Lemon grass (white part of the stalk)
1 peeled, small onion
2 garlic cloves
1 tablespoon spice powder mix
1 tablespoon Malay curry powder
2 tablespoon Coconut milk
1 teaspoon Tumeric
2 teaspoon Sugar
2 pieces of skinless and boneless chicken breasts sliced into small pieces of about 2” by 1”
10 Pandan leaves
Vegetable oil

Steps:

The lemon grass, onion, garlic, spices, curry powder, coconut milk, turmeric and sugar are blended together until a thick paste is obtained.
The chicken is marinated in this paste and allowed to rest overnight in the refrigerator.
A pandan leaf is cut into two 8” sized bits.
Place some marinated chicken in the middle of the leaf and wrap the leaf around it so as to form a neat square about 3 inches wide. The wrapping of the Pandan leaf around the chicken follows a distinctive pattern that secures the chicken pieces during the deep frying process, protecting them from being over-fried.
This square is pinned into position using two toothpicks. This is done for all chicken pieces.
Heat the oil is a wok.
Place the wrapped chicken pieces in the boiling oil and deep fry for about five minutes until they turn deep brown.
Remove and serve in a plate. Let the guests remove the picks themselves and unwrap their “gift” for a nice and unusual taste. Serve hot.

Ayam Kicap Recipe

iekmal00@gmail.com (ikmal) — Thu, 01 Oct 2009 15:31:00 +0000

1 Chicken, cut into bite size pieces
5 Shallots
3 cloves garlic
2 cm ginger
4 tbsp thick soya sauce
1 large Onion, sliced into rings
1 lime
2 tsp turmeric powder
salt to taste
for garnish: red pepper (julienne), coriander leaves (chopped)

Marinate Chicken with salt and turmeric powder. Grind, Shallots, garlic and ginger. Heat oil in wok and fry Chicken pieces until crispy. Set aside. In 2 tbsp of oil, fry ground Shallots, garlic and ginger until fragrant. Add soya sauce and Chicken pieces and mix well. Add Onion rings and queeze lime juice just before removing from heat. If you want more gravy, add water and bring to boil. Garnish with red pepper and coriander leaves. Serve hot with rice.

Nasi Goreng Recipe (Fried Rice)

iekmal00@gmail.com (ikmal) — Sat, 12 Sep 2009 03:34:00 +0000

Ingredients:

2 Tbsp. vegetable oil
1 egg
2 cups cooked rice
½ cup cooked potato, cut into cubes
½ cup fried beancurd, cut into cubes
½ onion, sliced
1 Tbsp. dried ground shrimp
½ Tbsp. blanchan (available in powder form at Asian stores)
1 cup bean shoots
1 green onion, chopped finely
Shredded lettuce to garnish
1 Tbsp. fried shallots

Steps:

Heat oil in wok, then lightly scramble egg. Before egg is completely set, add rice, potato, beancurd, and onion. Stir fry over high heat for two or three minutes. Add blanchan and shrimp while continuing to stir.

Add bean shoots and green onion and continue to stir fry for five minutes. Continue cooking until rice is almost dry, but still a little sticky.

Malaysian Drink

iekmal00@gmail.com (ikmal) — Tue, 01 Sep 2009 14:06:00 +0000

Ice kacang Recipe

50g red beans, cooked till soft
50g sweet corn
50g lengkong (jelly), cubed
50g cendol
50g agar-agar strand, cooked
50g sago - cooked, add a drop of coloring
100g mixed fruit in syrup
4 tsp red syrup
4 tsp brown syrup
2 tsp sweetened condensed milk
2 tsp evaporated condensed milk
1 big bowl of shaved ice

Make red syrup by dissolving sugar in boiling water. Add a knot of pandan leaf. Add red dye (cochineal). To make brown colored syrup, dissolve brown sugar in hot water, add pandan leaf. Strain. In a bowl, add a bit of all ingredients. Top generously with shaved ice in a shape of a steep mountain. Spoon some red and brown syrup according to your taste. Pour both types of milk on the iced.

Cake Recipe

iekmal00@gmail.com (ikmal) — Tue, 01 Sep 2009 13:43:00 +0000

Banana Cake Recipe

Ingredients

125 g (4 oz) plain flour

1 egg

1/2 teaspoon baking powder

1/2 teaspoon soda bicarbonate

90g (3 oz) castor sugar

75 g butter

1 tablespoon milk

1 tablespoon lime juice

3-4 ripe medium sized Bananas

2 eggs, beaten.

Preparation.

1. Preheat a 350 degree F/180 degree C/Gas 4 oven. Grease a loaf tin.

2. Sift flour, baking powder, soda bicarbonate.

3. In another bowl, combine butter with sugar. Beat until the mixture is light and fluffy.

4. Add the well beaten egg.

5. In a separate bowl, mash the Bananas. Add the lime juice into the milk.

6. Add the mashed Bananas and lime and milk mixture into the butter mixture. Mix well.

7. Add the flours and mix well. Pour the batter into the prepared loaf tin.

8. Bake for 40-60 minutes or until a wooden skewer inserted in the centre comes out clean.

7. Cool the pan for 5 minutes on a rack, then turn over an wire rack. Leave until completely cool.

Chinese Recipe

iekmal00@gmail.com (ikmal) — Tue, 01 Sep 2009 13:32:00 +0000

Char Kway Teow Recipe

Char Kway Teow (means fried flat noodles). It is a Malaysian recipe which not only tastes delicious but is also is very quick and easy to prepare.

The ingredients are

Flat rice noodles (about 300 gms,easily available at a Chinese grocery store)
200 gm de veined prawns or shrimps
300 gm boneless chicken (cut into bite size pieces)
3-4 Tbsp oil
7-8 cloves of garlic (chopped finely-a lot of garlic is essential)
2 Tsp shrimp paste (or 1 ½ tsp dried shrimp powder)
3 Tbsp dark soy sauce
2 Eggs (beaten lightly)
1 Fresh red chili (sliced diagonally)
100 gm Bean sprouts
4 stalks of spring onions (chopped)
1 Tsp Palm sugar (Brown or demerara is fine)
Salt to taste (remember the soy will have salt already)

Heat the oil in a pan. Add the garlic and saute for a minute,then add the shrimp paste. Saute for 3-4 minutes.

Add the chicken and chili flakes and stir fry. Cook till chicken is done (which won’t take long).

Add the prawns and cook for 2 minutes. Meanwhile cook the rice noodles as per the manufacturer's instruction (normally they are just soaked in hot water for 6-7 minutes or until done).

Add these to the chicken, stir fry for 2 more minutes. Put the soy sauce and sugar at this stage and mix till the noodles are well coated.

Make a well in the center of the pan by scooping the noodles aside and add the beaten eggs. Wait till the eggs are a bit set, then mix them well with the noodles.

Heat further for a minute or so to ensure the eggs get cooked completely. Now add the bean sprouts and spring onions on top and stir. Turn off the heat.

Eat hot and enjoy the lovely flavors.

INDIAN RECIPE

iekmal00@gmail.com (ikmal) — Sat, 01 Aug 2009 13:09:00 +0000

Nasi Briyani Recipe (Briyani Rice)

Ingredients

2 cups Basmati rice
2-1/2 Tbs Ghee or Oil
1 large Onion, finely chopped
1 pinch saffron powder
1 tsp Turmeric powder
5 Cardamom pods
5 Cloves
2 cm or 1 inch Cinnamon stick
1 Star Anise
1/2 tsp Ginger powder
2 tablespoons Rose water or 1 tsp Rose essence
1-1/2 tsp Salt
3-1/2 Cups Chicken stock

Garnish

Toasted cashews or slice almonds
Sultanas

Method

Wash rice well and soak for at least 30 minutes, drain and set aside.
Heat ghee or oil and fry onion until light brown. Add saffron, turmeric powder, cardamom, cloves, cinnamon stick, star anise, ginger powder and rice. Fry stirring continuously until rice is totally coated with the ghee and spice mixture.

Heat the chicken stock, add rose water or essence and salt. Pour the hot stock over rice mixture and stir well. Bring to a boil.

Cover saucepan tightly, turn heat to very low and steam for 20 minutes. DO NOT lift the lid or stir while cooking.

Dish out the Biryani onto a serving dish. Garnish with cashews or slice almonds and sultanas and serve immediately.

A Blend of Indian and Malaysian tastes

Mamak Rojak is a popular Malay snack which has Indian flavors. Rojak is basically a salad either made of fruit or vegetables; it is popular among South-East Asian Countries. Wikipedia states that Rojak is a Malaysian term for “mixture” to show the ethnic mixture in Malaysia and neighboring coMamak Rojak, also known as the Indian Rojak, is made by Indian Muslims locally in Malaysia. (Mamak is derived from Mama which means Uncle in Tamil). It is a spicy hot salad with piping hot chillies and vegetable gravy. Usually a vegetarian food, it is also served with seafood.

Try this recipe below and create your own variations of Mamak Rojak by mixing the vegetables.untries.

Ingredients

100g small prawns
4 eggs
Oil for deep-frying
3 potatoes
1 tsp ground chilli paste
1/2 tsp salt
5 soya bean cakes

For Garnishing

1 cucumber, shredded
150g bean sprouts, scalded
Hard fritters

For the Dough

1 1/3 cups plain flour
1/4 tsp baking powder
1 tsp sugar
1 tsp chicken stock
1/2 tsp of pepper
1/2 cup water
1 egg

For the Fritters

1 cup plain flour
1/2 tsp baking powder
1/2 tsp sugar
1/2 tsp salt
120ml water
1 green chilli, chopped
1/2 an onion, chopped

For the Sauce

450g sweet potatoes
5 cups water
4 tbsp oil
1 Ã‚Â½ tbsp tamarind juice in water
100g sugar Salt to taste
6 shallots, pounded finely
3 cloves garlic
2 tbsp chilli paste
1 tsp Chicken stock
100g toasted peanuts, pounded
1 tsp salt
A little dark soya sauce (for colour)

How to make the Recipe

For making the batter, mix the ingredients except the egg, together in a bowl and add water gradually, mixing it into a smooth paste. Set aside for 40â€“50 minutes.

Clean potatoes well and boil in their jackets. Peel and rub in ground chilli paste and salt then deep-fry in hot oil. Cut each into wedges. Cut the hardboiled eggs into quarters with an egg-slicer. Halve the other 2 pieces of firm Soya bean cakes diagonally and deep-fry in hot oil till golden brown.

Just before using the batter add the egg and stir well till smooth. Cut 3 Soya bean cakes into thin slices and dip into the batter. Press 2 prawns onto each piece. Deep-fry in hot oil until golden and crispy. Cut each into 4 pieces.

To make the fritters, combine flour, salt, sugar, baking powder and water in a bowl. Mix well and leave aside covered for 30â€“40 minutes. Just before frying add in the chopped onion and chillies. Shape into a cylinder about 7cm long and 2cm wide. Taper both the ends. Should the dough be sticky, dust hands with extra flour when handling the dough. Deep-fry the fritters in oil until golden brown. Cut each fritter into 4â€“5 serving pieces.

To make the sauce, boil the sweet potatoes then blend in separate portions with half amount of water. Heat oil in a saucepan and fry ground shallots and garlic, chilli paste and chicken stock. Add in blended sweet potatoes and remaining water. Cook for 3â€“4 minutes.

Add tamarind juice, palm sugar and salt to taste. Stir continuously over a gentle heat for 2â€“3 minutes or until sauce is thick. Add peanuts and a little dark soy sauce for colour.

To serve, arrange all the ingredients in a platter and top up with the garnishing and pour sauce gravy over or serve the sauce separately.

Malay Recipe

iekmal00@gmail.com (ikmal) — Sat, 01 Aug 2009 11:48:00 +0000

Nasi Lemak Recipe

ngredients :

(a) for the rice

270g white rice
40g shallots, sliced thinly
5g garlic, chopped
200ml water
350ml diluted coconut milk
20g screwpine leaves
3g salt

(b) for sambal (chilli)

20g dried chilli
5g garlic
40g shallots
90g onions, sliced thinly
25g tamarind paste to be dissolved in 60ml water
3g salt
10g sugar
20g vegetable oil

Cooking the rice

Wash and clean the rice.
Place the rice in a pot with water, shallots, garlic, screwpine leaves and salt.
Cook rice in an electric rice cooker.

Cooking the sambal

Firstly, blend the shallots, garlic and dried chilli with 250ml of water.
Put the vegetable oil into a wok and heat the oil.
Saute the blended ingredients.
Add in the sliced onions and mix.
Pour in the tamarind juice. Mix well. Let the ingredients cook awhile.
Lastly, add the sugar and salt and let the sambal simmer and taste.

Nasi lemak is served with fried anchovies and nuts as well as sliced cucumbers and eaten with sambal. You can also eat nasi lemak with hard-boiled eggs. Some Malaysians even eat nasi lemak for lunch and dinner too but this dish is mostly served at breakfast.

KETUPAT

The last night of Ramadan must end with ketupat rendang. However, I decided to cook ketupat ( pressed cooked rice) segera (instant) with peanut sauce and for the meat is chicken cook in spicy sambal. Before I enjoy all of this delicious authentic Malaysian meal to celebrate Aidil Fitri, I save the food in a container for Gertrude. She is coming to celebrate Raya with me. That is very thoughtful of her.

This time I decided to blend the basic ingredients for each meal in just one time.
For all three meals including the lodeh, here is the basic ingredients to blend.

10 medium size onions
4 inches frozen galanghal (lengkuas)
4 inches fresh ginger
10 garlic
2 tablespoon chopped lemongrass
1/3 cup dried shrimp
20 red cherry hot peppers ( remove the seeds)
( Divide this blend into 3 parts. The third part should be less than the other two because we will use it in the lodeh.

Spicy peanut sauce:

3 cups honey roasted peanuts (grind coarsely )
1 cup thick coconut milk
1 cup chicken stock

Method:

In 1/4 cup olive oil, heat on medium one part of the blended spices until lightly brown.
Add ground peanuts.
Stir well.
Add coconut milk.
Stir well.
Add chicken stock.
Stir.
Set the heat to low.
Simmer until oil comes to the surface. Stir and let it simmer for another 10 minutes.
Add more chicken stock or water if you like more gravy.
Salt to taste. My chicken stock is already salty, so I don't have to salt it.

To cook the pressed rice.
In a big pot, boil the plastic packed rice cover with lots of water for 1 hour. I am using low heat to slowly cook the rice. I also add 3 pieces pandan leaves to get the sweet aroma. When the rice in the plastic bag plump up, turn off the heat and let the pressed rice completely cool before cutting.

Spicy Sambal Chicken:

3 pieces young chicken leg quarters cut into bite size.
In 1/4 cup olive oil, fry the blended ingredients listed above.
Add chicken.
Stir well.
Add 1 cup chicken stock.
Cook until chicken is fully cook. Meaning no blood running out of the chicken.

Lodeh:

Tempe
Coleslaw salad mix
Shredded carrots
1 cup thick coconut milk
1 cup chicken stock.

Method:

In a big pot mix all ingredients plus the blended spices and simmer until bubbly.

Dodol Recipe

Dodol is a toffee-like food delicacy popular in Indonesia, Malaysia, Philippines, Singapore, and Sri Lanka. In the Philippines, especially in the Ilocos Region in Luzon and in the Lanao provinces of Mindanao and in India especially in the Region of Goa. It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 8-9 hours to cook dodol. From the start till the end of the cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause the dodol to burn and that will spoil the taste and aroma. To know if the dodol is completely cooked is when it is firm and doesn't stick to your fingers when you touch it.

It is mostly served during festivals such as Hari Raya Aidilfitri and Hari Raya Haji. There are different versions of Dodol available including a Durian flavor, which is called "lempuk" available in Asian food stores.

Ingredients:

12 Coconut (granted) water
1.8kg glutinous rice flour
300g rice flour
3.6kg palm sugar
1.5L water
4 Pandan Leaves (knotted)

How to cook:

1. Squeeze grated coconut to yield 2 litres thick coconut nilk. Set aside.
2. Squeeze to obtain sufficient thin coconut milk
3. Mix the flours well with thin coconut milk till smooth.
4. Strain into very large wok
5. Boil palm sugar, 1.5 litres water and pandan leaves till sugar dissolves.
6. Strain into the flour mixture. Stir till well mixed.
7. Stir over low heat till half cooked.
8. Mix in the thick coconut milk. Keep stirring till very thick and shiny.
9. If dodol doesn't stick to the fingers, then it is ready.

To serve:

Place in large tray lined with banana leaves.

Wajik Recipe

Ingredients:

300g glutinous rice (cleaned, soaked for 4 hours & drain)

700ml thick coconut milk (from 2 coconuts)

3 Pandan leaves (knotted)

175g granulated sugar

Pounded
250g rock sugar

200g palm sugar

How to cook:

1. Steam glutinous rice for 30 minute. Remove to a tray and leave to cool.

2. Bring to the boil coconut milk and pandan leaves. Stir over medium heat.

3. Add the remaining ingredients. Keep on stirring till very thick

4. Put in the glutinous rice. Stir non-stop for 30-40 minutes over low heat till the rice is very
thick and oily.

5. Remove from heat and level into a tray. Leave to cool before slicing.

To serve:

Slice and put into a plate.

Lontong

Actually, Lontong is quite same with ketupat or compressed rice cake but the difference is the way we eat. Lontong have a special yellowish creamy soup. This section will show you the creamy soup for Lontong

Ingredients:

Cocunut Milk of one coconut (or use 1 to 1.5 packet coconut cream)
1 and half cup Udang grago (or dried shrimps) (to be omitted if cooking a vegetarian dish)
10 cloves Garlic
10 shallots
1 large root of Blue ginger (lengkuas) -(crushed)
4-5 stalks of Lemon Grass (crushed)
Chillie Oil (from sambal tumis)
10 pieces Lime Leaves (Optional)
5-6 Long beans (cut into about 2.5cm lengths)
2 Brinjals (cut bite-size)
One quarter Cabage (cut bite-sixe)
2 to 3 Fried Tahu squares (fried in oil and cut diagonally into two)
2 to 3 Tempeh (Fermented Soya Bean Cake cut in two )
Glass noodles (optional)
Vegetable Cooking Oil

Salt to taste

How to prepare:

1. Blend in an electric blender items 2,3,4 in a thick paste.

2. Fry the paste in some oil till fragrant.

3. Add coconut milk diluted in some water (consistency and thickness of milk depends on
preference); add in the lime leaves (optional), blue ginger and lemon grass.

4. Bring to a slow boil and add in the vegetables, and cook till vegetables are tender. Add in
the glass noodles if this is used.

5. Add in the tempeh and the fried tahu pieces.

6. (Optional) Add some chillie oil to give some colour to the gravy. This may be left out if a
mild gravy is preferred as the chillie oil may make the gravy too chillie hot for some
people to take.

7. Serve hot in a large bowl as gravy for lontong (rice cakes- cut into rounds or squares).
The sayur lodeh is laddled out into individual bowls or deep plates where the lontong
pieces (rice cakes) are already arranged as a complete one-dish meal.

To serve:

Serve Lontong with yellow creamy soup