Showing category "Malaysian (Malay)" (Show all posts)

Gulai Kacang Panjang (Long Bean Stew with Shrimp)

Ingredients

• 2 firm long beans, cut in 4 cm lengths.
• 2 cups of shrimp,
• 2 stalks lemongrass, bruised
• 2 turmeric leaves, shredded (not commonly seen beyond Malaysia. May be omitted)
• 600 ml coconut milk
• 200 ml "coconut extract" (extracted from the grated flesh without adding water. The best way to do this is by squeezing the grated coconut a little at a time, in a piece of fine muslin cloth. Equivalent to a first press class of produce)
• Salt and sugar to taste
• 1 slice of gelugor (may be substituted wit...

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Hashbrown Fish Burger

Ingredients:

• Burger buns - sliced
• Cabbage - sliced thin (¼ cup)
• Wheat flour - coat hashbrown (2 tablespoons)
• Potatoes - baked half-cooked and finely mashed (½ cup)
• Fish dori - diced small (1 / 3 cup)
• Tartare sauce (1 tablespoon)
• Chillie sauce (a little)
• Fish Sauce (small)
• Olive oil (a little)
• Black pepper powder
• Salt

Method:

1. Mix the fish with black pepper, salt, fish sauce and potatoes. Mix the ingredients.
2. Make patties from the mixture and compress these so that they will retain their shape whe...

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Jus Nenas Tembikai (Pineapple Watermelon Juice)

Ingredients:

• Ripe pineapple (1 kg )
• Watermelon (1 kg )
• Lime (100 g )
• Water (300 ml )
• Sugar Syrup or pomegranate molasses (optional)

Method:

1. Homogenise the watermelon, pineapple and a little water to facilitate the blending and homogenise until blended.
2. Squeeze the lemon juice into the mixture and mix it well.
3. Strain some of the mixed juice to be part of the final drink while the rest leave as is.
4. Into each serving glass half fill with ice cubes.
5. Pour in an amount of the whole blended juice and top up ...

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Mango Panna Cota

Ingredients:

• 7 grm gelatin (1 packet) + 3 tbsp of water
• 2 ½ cups full cream milk
• ¼ cup sugar
• 1 tsp vanilla
• 2 Ripe Mango – 1 cut into small cubes or thin strips if firm enough.

 Method:

1. Mix the gelatin and water together and set it aside to soften.
2. Put the milk and sugar in a saucepan, heat over medium low heat until bubbles form around the edges of the saucepan.
3. Remove from heat and add in the vanilla and stir in the gelatin until dissolved.
   
4. Pour the mixture into six ramekins or parfait glasse...

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Ayam Masak Merah (Red Chicken)

This style of preparation and cooking of chicken is popular in Malaysia and is adopted by a few cuisines in the area such as Kapitans Curry. This is a simple preparation with the essential flavours.

Ingredients:

• Chicken - rough cut (½ piece)
• Big Onion - cut into four (2 pcs)
• Garlic (4 cloves)
• Galangal ,2.5 cm (1 in)
• Lemongrass - cut in half (1 stalk)
• Coconut Milk (½ cup)
• Tomato Puri (½ cup)
• Chili Paste (½ cup)
• Cooking Oil (2 tablespoons)
• Oil Beef (1 tbsp)
• Sugar (a little)
• Salt

Method:

1. Blend crushed ...

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Sago Pudding

Ingredients

• 2.5 litres (5 pints or 10 cups) water
• 300 g (10 oz or 2 cups) sago
• 2 tablespoons coconut milk
• pinch of salt

• 250 g (8 oz) palm sugar (gula melaka)
• 125 ml (4 fl oz or ½ cup) water
• 2 strips pandan leaves
• 300 ml (10 fl oz or 1¼ cups) coconut milk
• pinch salt

Method:

1. Bring water to a fast boil and slowly dribble in the sago. Let it boil fast for 5-7 minutes.
2. Turn off heat, cover the pan with a well-fitting lid and leave for 10 minutes. The sago will finish cooking in the stored heat and the g...

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Kuih Akok

Ingredients:

• 5 eggs
• 200 ml coconut milk
• 100 ml water
• 150 g palm sugar
• 30 g plain flour
• 3 pandan leaves (cut into small pieces)
• 2 pinches of salt

Method:

1. Combine water and sugar in a small pot and bring to boil. Turn off the stove.
2. Add coconut milk into the mixture. When warm, add flour, egg, salt, and the pandan leaves into the mixture. mix well.
3. Pass the mixture through a sieve to remove the clumps of flour and the pandan leaves.
4. Preheat the oven to 200 C and heat the "muffin tray", acuan kuih cara,  ...

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Daun Kobis Berinti (Cabbage-Leaf Berinti)

Ingredients:

• cabbage, 40 g (~5 leaves)
• vegetable oil, 10 g (1 Tablespoon)
• soy protein powder 50 g (2/3 cup). Soak with lukewarm water for 20 minutes. Pour off water.
  
• onions, chopped 80 g (1 seed)
• garlic 10 g (2 pips)
• Turmeric powder, 3 g (½  teaspoon)
• rice 70 g (½  cup)
• Wood ear mushrooms, soaked and sliced small 6 g (2 pcs)
• bran 30 g (2 Tablespoons)
• green leafy vegetables such as spinach, mustard greens, etc. 50 g (½  cup)
• green beans, cut into small pieces 15 g (2 Tablespoons)
• carrots, shredded 10 ...

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Rojak Malay

Ingredients:

• Cucumber with skin, cut a large (70 g )
• Jicama, cut a large (100 g )
• Pineapple, cut into small pieces (250 g )
• Bean sprouts, cleaned and discard the roots. Log in instant hot water and drained(100 g (2 cups))
• Taukwa, 200 g (2 slices) (Dried fried beancurd), baked, cut in half and cut each of the cubes (
• Tempeh, 100 g (1 piece), (Indonesian whole fermented soybean cake), cut into small pieces and fry. Drain. )

Ingredients for peanut sauce

• Peanuts, toasted and roughly chopped, 100 g (1 cu...

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Nasi Kerabu (Fragrant Herbal Rice)

This dish is attributed to the cooks of Kelantan in  Malaysia. The blue nuance is attributed to the Nyonya and their experimentation with most things culinary.

Ingredients

• 6 - 8 cups cooked rice . Cooked in the blue extract of the **Clitoria ternatea dried flowers. This produces the classic blue rice of this dish.

Kerabu :

• 3 medium fish (traditionally mackerel), grilled and flaked
• 8 shallots
• 2.5 cm (1 in) ginger
• 250g (say 8 ¾ oz) grated coconut to make *kerisik. (toasted coconut)
• 1/4 teaspoon white...

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Durian Agar Gel

Ingredients:

• 240 ml (1 cup) milk
• 100 gm (3½ oz) durian flesh
• 120 ml (½ cup) coconut cream
• 150 gm (5¼ oz) sugar
• 12 gm (4/10 oz) agar agar powder or strips
• 200 ml (6 3/4 fl oz) water
• Salt

Method:

1. Process the durian flesh with the coconut cream to a homogeneous pulp.
2. Add the milk,  water , a pinch of salt, sugar and custard powder and mix well.
3. Transfer the mixture to a saucepan and bring to a gentle simmer with continuous stirring.
4. Add the agar and allow it to dissolve with stirring. Continue simmeri...

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Coconut Curry Crayfish

Ingredients

• 2 tbsp  oil (preferably olive oil)
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 5 finely chopped Thai chillies
• a 2.5 cm³ (1 in³) piece of roasted belachan
• 1 tsp ginger
• 1 tbsp curry powder
• 1 green capsicum, deseeded and sliced
• 1 bunch spring onions, trimmed and chopped
• 2 tomatoes, chopped
• 400 ml (~1¾ cup) coconut milk
• 500 gm (~1 lb) fresh crayfish meat
• black pepper
• steamed jasmine rice, to serve

Method

1. Heat the oil in a large heavy-based frying pan over medium heat. Add the onion, garlic, ...

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Kuih Bahulu

Traditional baking of bahulu

Ingredients:

• 3 eggs
• 1 cup sugar
• 1 1/4 cup flour (sifted)
• 1 teaspoon vanilla essence
• 1/4 teaspoon bicarbonate of soda
• 2 tablespoons cooking oil/butter (optional)

Method:

1. Beat the eggs with an electric hand-mixer until frothy and then add sugar.
2. Continue to beat until the sugar is well dissolved and the mixture becomes sticky.
3. Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil/butter.
4. Continue to beat the batter with the hand-mixer un...

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Roti Jala

Roti Jala (net bread) is the Malaysian version of crepe. Its traditional lacy shape comes from a funnel that has 5 little holes.
This dish is widely available during the Muslim fasting month of Ramadan. It is cooked briefly on a hot pan or griddle and served with rich curries.

Ingredients:

• 1 cup all purpose flour
• a pinch of salt
• 1 cup of water
• 1 light beaten egg
• 1/3 cup of coconut milk (dairy milk is less fragrant but fine)
• 1/4 tsp of turmeric powder - colours the batter.

Method:

1. Sift flour and mix al...

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Kueh Talam Berlauk

This flavoursome dish is a popular Malaysian dish originating in Indonesia. It is eaten as a breakfast or snack.

Ingredients:

• 1 cup flour
• 3 tbsp corn flour
• 3 cups coconut milk
• 1 tsp salt
• 1 egg
• 200 gm minced meat
• 2 whole potatoes [cut into small cubes]
• 1 large onion [finely diced]
• 1 package chicken curry powder (or any other personal preference)
• 2 red chillies [chopped]
• grated carrot
• Coriander/cilantro and green onions [diced finely]
• 1 tbsp oil
• salt

Method:
(Base)

1. Stir all ingredients and strain. ...

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Telur Dadar Cencalok (Shrimp/Krill Omelette)

Ingredients:

• 6 eggs
• 2 level Tbsp cencalok (Cencalok is a commercial product of fermented krill and shrimp)
• 1 large onion, finely diced
• 1 large red chillie, thinly sliced
• 1 green chillie,  thinly sliced
• 1 stalk spring onion (scallion), sliced
• 3 Tbsp vegetable oil

Method:

1. Break the eggs and pour into a bowl, beat eggs until blended, then add cencalok, stirring until well blended.
2. Add the onion, scallion, red and green chillies into a bowl of eggs and cencalok , stir again to mix the ingredients evenly.
3. He...

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Milo Agar Kuih

This is a delicious variation on a theme with the use of orange juice and milo topped with blue-berries

Ingredients: (Milo layer)

• 8 grams of agar-agar powder or strands
• 2 cups water
• 1 / 3 cup sugar
• 3 /4 cup of Milo

Ingredients: (Milk layer)

• 10 grams of agar-agar powder or strands
• 1  3/4 cup water
• 1 cup evaporated milk (eg Ideal or Carnation)
• 1 /3 cup sugar
• Few drops vanilla essence

Method:
For Milo Layer:
Combine all Milo layer ingredients.
Stir well and cook on medium heat, stir until boiling and...
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Serunding Ikan (Spicy Fish Floss)

Ingredients:

• 600g (say 1 1/4 lb) fish filleted with skin removed,
• 150-200ml (say 1/2 cup to 3/4 cup) thick coconut milk
• 2 tbsp oil
• 1 tsp salt or to taste
• 3 tbsp sugar
• ¾ tsp pepper
• 2 tbsp tamarind juice
• 4 cloves garlic
• 8 shallots
• 2 stalks lemon grass
• 2.5 cm (1 in) knob ginger
• 3 Tbsp meat curry powder or any curry blend preferred

Method:

1. Put the fish into a pot of boiling water until the fish is cooked. Drain well and flake the fish.
2. Heat oil in a wok and fry the ground spice ingredients until fragrant. Put...

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Chicken Serunding. (Chicken Floss)

Ingredients:

• 1 chicken
• (clean and cut into 4 large pieces)
• 500 ml thick coconut milk
• 1 tbsp brown sugar
• salt to taste

Curry paste:

• 8 dried chillies (soak in water)
• 8 shallots
• 4 nips garlic
• 1 cm ginger
• 1 cm galangal
• 2 lemon grass
• 1 tbsp coriander seeds
• 1 tbsp cummin seeds
• 1 tbsp fennel seeds

Method:

1. Boil the chicken until cooked.
2. Shred the chicken into pieces with your fingers. Reserve.
3. Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
4. gently.
5. Once an oil sheen appears on  the ...

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Beef Serunding. (Beef Floss)

© Used with the kind permission of  Mahani Mohamad

Serunding is derived from rendang; it is the bone-dry, floss version of rendang that has a long shelf-life and needs no refrigeration.

Ingredients:

• 1 kg lean beef
• 120g coriander seeds
• 15g fennel seeds
• 15g cumin
• 100ml oil
• 500ml coconut milk
• 3 slices dried tamarind peel
• 3 teaspoons sugar
• 2 teaspoons salt

Spice paste

• 50g dried chillies, seeded and soaked
• lemongrass, finely sliced
• 30g ginger, sliced
• 50g galangal, sliced
• 200g shallots
• 40g garlic
• 2 turmeric lea...

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Pulut Serawa Durian (Durian with Sticky Rice)

Ingredients;

• 1 cup glutinous rice, soaked for 3-4 hours
• ¾ cup water
• ¼ cup coconut milk
• Pinch of salt

Method:

1. Drain the glutinous rice. Bring together rice, water and salt in a baking pan.
2. Steam glutinous rice in a preheated steamer, over medium heat for about 15 minutes.
3. Add in coconut milk and gently stir with a spatula to mix. Continue to steam for another 10 minutes.
4. Turn the heat off, and leave the steamed glutinous rice in the steamer for 5 minutes or so.
5. Set aside to cool. Then, shape into de...

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Sambal Ikan Bilis (Ancovy Chillie Sauce)

Sambals are used like chutneys in Indian cuisine and Nam Phriks in Thai cuisine. They are a flavoursome, generally quite spicy, accompaniments to rice based dishes. They have a consistency of a semi dry sauce and best served hot.

Ingredients:

• 100g ikan bilis (dry anchovies), soaked and washed
• 3 tbsp oil
• 1 Bombay onion, sliced
• 2 tbsp chilli paste

Pound:

• 5 shallots
• 2 cloves garlic
• 1 stalk lemon grass, thinly sliced
• 1/2 tsp belacan (dry shrimps) granules

Seasoning:

• 1/2 tsp ikan bilis (dry anchovies) granul...

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Easy Beef Rendang

The oil is beginning to separate. A bit more cooking to go.

Often rendang recipes have the added kerisik in the mix, toasted and pounded coconut meat. This recipe does away with the kerisik. It uses a greater than average amount of coconut milk.

Ingredients:

The rempah:

• 6-10 Thai Chillies
• 2.5 cm (1 in) ginger
• 2.5 cm (1 in)galangal
• 4 cloves garlic
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp brown sugar

Rendang:

• 1kg diced, 2.5 – 5 cm ( 1 to 2 in) chunks of beef
• 800 - 960 ml (2...

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Bahulu Berayam / Engkak (Savoury Chicken Cakes )

© This creative image is used with the kind permission of 
Rotkappchen Rodriguez

Ingredients:
Filling:

• 10 dried chillies (cut into 1cm slices, seeded and soaked in hot water to soften)
• 5 red chillies (sliced)
• 7 shallots.
• 3 cloves garlic.
• 1 tbsp ground fennel
• 3 tbsp ground coriander
• 200g chicken breast meat (cooked and shredded)
• 750ml coconut milk (from 600g grated coconut and sufficient water) or pre-packaged cartons
• Salt (to taste)

Batter:

• 5 eggs
• 150g castor  sugar
• 90g plain sifted (all purpose)...

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Durian Cream Custard

Ingredients

• 50g mashed durian fruit
• 300ml dairy cream
• 125ml fresh milk
• 75g castor sugar
• 2 eggs
• 2 egg yolks

Method:

1. Combine the homogenised durian, cream, milk and sugar in a saucepan. Use a wooden spoon and stir over  low heat until the mixture is warm. Remove the saucepan from the heat.
2. Whisk the eggs and egg yolks together.
3. Pour the beaten eggs gradually into the warm milk mixture with constant mixing.
4. Reheat saucepan over very low heat. Keep stirring until the mixture starts to thicken.
5. Pour the m...

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Acar Kunyit Ikan Belanak (Pickled Fish)

Image pending

Ingredients:

• 1kg ikan belanak (mugilidae) blue-spot mullet, atau, blue-tail mullet
  
• 200g young ginger
• 100g garlic
• 3 red chillies
• 3 green chillies
• 5 cm (2 in) fresh turmeric
• 100ml vinegar
• salt and sugar to taste
• oil for frying

Method

1. Scale and clean fish, season with salt, dry and fry in very hot oil till golden brown. Drain.
2. Slice ginger and garlic.
3. Remove seeds and cut chillies into quarters.
4. Pound turmeric and fry in four tbsp oil until colour is absorbed into oil. Fry sliced ginger and garl...

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Peanut Sauce

Ingredients

• 2 stalks lemongrass
• 2cm knob ginger
• 1 Bombay onion
• 2cm piece galangal
• 8-10 fresh red chillies, seeded
• 4 dried chillies, soaked and seeded
• ½ cup oil
• 1-2 pieces dried tamarind fruit (asam keping)
• 200g castor sugar
• 250g toasted peanuts, coarsely pounded
• Salt to taste

Method

1. Combine lemongrass, ginger, onion, galangal and both types of chillies in a food processor. Process into a paste.
2. Heat oil in a wok, add the combined chilli paste and fry until fragrant.
3. Add tamarind fruit, sugar, peanuts and...

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Cencaluk Chilli Sauce

Cencaluk is a particularly pungent fermented seafood product. It's made from krill and tiny prawn. Not something that would be commonly used by non-malay or non-indonesians.

Ingredients:

• 1½ tbsp good quality cencaluk
• 4–5 shallots
• 1 tbsp sliced red chilli
• 1 tbsp sliced bird’s eye chillies

Seasoning:

• 1 tbsp sugar or to taste
• 2 tbsp freshly squeezed lime juice

Method:

1. Slice shallots lengthwise.
2. Put cencaluk, red chillie, bird’s eye’s chillies and shallots in a bowl.
3. Add in sugar and lime juice t...

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Apom Balik

Ingredients

• 250g (1/2 lb)plain flour
• 1 tsp salt
• 2½-3 tbsp castor sugar
• 1 tsp fresh yeast (break up into fine granules)
• 1 egg
• 250ml (1 cup) water
• 1 tsp *alkaline water

Filling:

• 100g toasted peanuts, pounded finely
• 75g coarse sugar
• 1 small can cream-style sweet corn
• 50g margarine

Method

1. Sift flour and salt into a mixing bowl. Add sugar, egg, yeast and water to mix. Beat the mixture well until it forms a smooth batter. Add alkaline water, mix, then cover and set aside for 40–50 minutes.
2. Heat a griddle pan ...

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Ayam Percik (Barbecued Spicy Chicken)

Ingredients :

• 1.5 kg (3 1/3 lb) Chicken, cut into 6 pieces
• 100 ml ( little less than 1/2 cup) Water
• 300 ml (1 1/4 cup) Thick coconut milk
• 50g (1 2/3 oz) Tamarind paste

 
Spices

• 6 Shallots
• 3 cloves Garlic
• 2cm (~1 in) Ginger piece
• 1 stalk Lemon grass
• 3 teaspoons Chili paste
• 1 teaspoon Cinnamon powder

 
Seasoning

• 2 teaspoons Salt or to taste
• 1/2 teaspoon Ground black pepper   

Method :

1. Mix the tamarind paste with the 100 ml water and squeeze to obtain tamarind juice. Set aside.
2. Combine and ground the spice ingre...

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Ketapat Sotong (Rice stuffed squid)

Baby variety!

Ingredients:

• 500gm (~1 lb) squid (complete)
• 250 gm (~1/2 lb) glutinous rice
• 1 litre of coconut milk
• 5 gm fenugreek
• 10 gm shallots
• 10 gm garlic
• Sugar
• Salt

Method:

1. Clean the squid and separate the head from the body.
2. Rinse and soak the glutinous rice overnight with a pinch of salt.
3. Steam the rice. Allow to cool covered.
4. Fill the body of the squid to half full with the rice. Reassemble the head onto the body tube and fix with a bamboo skewer.
5. Slice the shallots and ginger.
6. Heat the coconut milk ...

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Butterfly Wing Prawns

© Image used with kind permission of { e y e }

Ingredients:

• 300g big prawns
• 300g small prawns, shelled and minced
• 150g minced beef
• 4 water-chestnuts, chopped coarsely and squeezed dry

Marinade:

• 1/4 tsp salt
• 1 tsp sugar
• 1/2 tsp monosodium glutamate
• 2 tsp soya sauce
• 2 tsp sesame oil
• 2 tsp cornflour
• Half an egg
• A dash of pepper

Method:

1. Shell the big prawns but leave the tails intact.
2. Slit the prawns at the back portion lengthwise without cutting all the way through. Devein the prawns.
3. Wash the prawns with sa...

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Kerisik Preparation (Toasted Ground Coconut)

If you don't have acess to fresh coconut, desiccated coconut is good for making kerisik.
You can buy packed kerisik nowadays, but it may not be fresh and sometimes there can be a slight odour because the coconut oil that is extracted from it has started to turn rancid.
 

Ingredients:

• Freshly grated coconut

Method:

1. 2 cups of freshly grated coconut It will turn into about 3 tablespoons of grounded kerisik.
2. Place a wok on a low flame with a spatula to mix the coconut
3. Keep on stirring because you want...

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Kari Ikan Tongkol

© Image used with the very kind permission of Mat Gebu. Tiffinburu Blog

Ingredients

• 400g ikan Tongkol: (Albacore Tuna , Greater Brook Carp)
• 2 eggplants, quartered
• 2 pieces dried tamarind skin ( asam gelugor )

Ground (combined):

• 6 shallots
• 2 cloves garlic
• 1cm piece galangal
• 1 stalk lemon grass
• 1 1/2 tbsp chilli paste
• 1 tbsp coriander powder
• 1/4 tsp ground black pepper
• 1/2 tsp ground cumin ( jintan putih )
• 1/4 cup thick coconut milk
• 1 cup thin coconut milk

Seasoning:

• 1/4 tsp salt or to taste
• 1 tsp sugar
• 1/2 tsp...

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Nasi Dagang

Ingredients:

• 300g nasi dagang rice or substitute with 200g good grade Siamese rice mixed with 100g glutinous rice
• 1 grated coconut to extract 3/4 cup thick coconut milk and 3/4 cup thin coconut milk
• 1/4 tsp fenugreek seeds ( halba )
• 2 cloves garlic, sliced finely
• 3 shallots, sliced finely
• 2cm young ginger, sliced finely
• 1/2 tsp salt

Method:

1. Wash rice well and soak for five to six hours. Drain well, then steam rice for 20 to 25 minutes or until half-cooked.
2. Stir in thin coconut milk and continue steami...

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Keropok Lekor / Keping

Ingredients:

• 1 kg (~2 lb) fish (ikan parang or ikan kembong)
• 500g (~1 lb) sago flour
• Salt to taste
• 125ml (~1/2 cup) water
• Some ice-cubes
• 1 or 2 pandan leaves

Method:

1. Clean the fish thoroughly, remove its intestines and chop off its head and tail, leaving the body intact.
2. Make slits along both sides of the fish, then scrape off the meat; discard the bones. Pound, chop or mince the meat finely, adding salt to taste.
3. Add some ice cubes and continue mincing the fish meat. Add sago flour and water. Stir th...

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Laksam

© Used with kind permission of Dave Cook. Eating in Translation

Ingredients:

• 500g/ 1 packet rice flour
• 900ml/ 3½ cups water
• 3g/ ½ tsp salt

 Ingredients B: For Ulam

• 200g/ 10 long beans, sliced thinly
• 150g/ 2 cups bean sprout, cleaned
• 80g/ 1 bunch kesom leaves, sliced thinly (syn: laksa leaf, Viet Coriander. Persicaria odorata)
  
• 250g/ 1 cucumber, sliced finely

 Ingredients C: For Gravy

• 1kg/ 4 kembung fish
• 200g grated coconut
• 30g/ 3 tbsp skim milk powder
• 10g/ 1 tbsp black pepper
• 20g/ 10 shallots
• 15g/ 3 pips ...

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Pajeri Nenas (Curried Pineapple)

© Image used with the kind permission of "aifa ramli"

Ingredients:

• half can pineapple slices or equivalent fresh pineapple
  
• 5 shallots sliced thinly
• 2 garlic pips sliced thinly
• 1 cinnamon stick
• 1 star anise
• 3 cardamom seeds
• 1 tablespoon of curry powder
• 3 tablespoons kerisik*
• 3 tablespoons gula melaka (can be substituted with caramel sauce/brown sugar and/or molasses)
• salt to taste

Method:

1. In a saucepan, heat up a little bit of oil and saute sliced shallots, garlic, cinnamon stick, star annise ...

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Grilled Skate – Ikan Bakar

Skate is the most popular fish for this type of grill. The meat tends to hold together and not flake. Grouper is another option

Ingredients:

• 500 gm (1 lb) skate or a fish which doesn’t flake easily when cooked
• Cooking oil
• 4 pieces of large banana leaves
• 1 thinly sliced shallot or small onion for the dipping sauce
• A lime or lemon for the dipping sauce

Marinade – For Blending

• 4 sliced shallots or 2 small onions
• 2 sliced medium sized onions
• 1 stalk sliced lemon grass – use only the bottom 3 inches
• 2...

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Pulut Panggang (Glutinous rice with Chicken in banana leaves)

Ingredients:

• 1 cup sweet/glutinous rice(soaked overnight)
• 1/3 cup grated coconut/coconut flakes (fine size, or homogenise flakes in a processor to a fine grade)
• 1/2 cup water

The filling:

• 1/2 cup grated coconut
• 1 chicken breast
• 1 medium onion
• 1 tablespoon chopped garlic
• 1 tablespoon driend shrimp (udang kering)
• 1/4 teaspoon powdered lemon grass(serai)
• 1/2 tablespoon crushed red pepper
• 1/2 tablespoon powdered coriander
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon cumin
• 1/2 tablespoon black pepper
• salt to t...

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Jemput-Jemput Tahu

Ingredients:

• 5 pieces beancurds
• 10 prawns, minced
• 200g minced pork
• 2 eggs
• 2 tablespoons self-raising flour
• chinese parsley & green onions
• salt & pepper
• Oil for frying

Method:

1. Fry minced meat till cooked. Cool.
2. Mash beancurds.
3. Mix all the ingredients .
4. Make small balls and deep fry until golden brown.
5. Serve with chillie sauce.

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Cucur Badak

Ingredients:

For the dough

• 500 gm (1 lb) sweet potatoes (boiled and mashed)
• 10 tablespoons all-purpose flour
• Small shrimps for garnishing (with shells and heads on)
• 1 tablespoon of sugar
• A pinch of salt

For the filling

• 960 ml (4 cups) of grated coconut
• 120 ml (1/2 cup) of dried shrimps
• 1 garlic*
• 3 shallots *
• 6 fresh red chillies (or dried red chilies)*
• 1 lemon grass (use only the white part)*
• 1 1/2 teaspoon tumeric powder
• 5 slices of peeled fresh ginger*
• Salt to taste
• Sugar to taste (palm sugar preferred)
• 2 t...

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Shrimp Egg Roll

Ingredients:

• 1 cup shrimp (medium size, cleaned and deveined)
• 1 cup shredded carrots
• 1 cup coleslaw ready mix(shredded cabbage and some carrots)
• 1 teaspoon Mrs. Dash
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon chopped garlic
• 1 tablespoon olive oil

Method:

1. In hot skillet, heat olive oil and garlic. Then add shredded carrots and cabbage. Sprinkle mrs. dash, salt and ground black pepper. Cook until shrimp turn pink. Turn off the stove.
2. Drain any excess juices from the filling. Let it ...

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Beef Rendang

Ingredients:

• 1 ½ lbs of a stewing style steak is ideal for this recipe.
• 4 cups of rich coconut milk
• 1 cup fresh coconut meat.
• 2 stalks of lemon grass. ( Sl. crushed then the lighter coloured section cut into sections to fit and move in a pan.)
• 3 turmeric leaves. (Subst: kaffir lime leaves)
• 3 tbsp veg oil.
• 2 tsp sugar.
• Salt & pepper
• 4-5 tbsp Sambal Oelek chillie paste
• Approx a 1 ½ inch piece of fresh ginger peeled and sliced.
• 1 inch piece of galangal Peeled and sliced.
• 1 ½ inch piece of turmeric root...

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