Malaysian Food – Cook Malaysian Dishes now!|Food from Malaysia

Ingredients

1 lb finely sliced beef
1/2 lb prawns, cooked and shelled
1 cup cooked chicken
2 tablespoons curry powder
4 ounces butter
1 tablespoon celery, chopped
1 onion, chopped
2 cups carrot, chopped
1 cup cabbage, shredded
1/2 teaspoon black pepper
1 garlic clove, crushed and chopped
1 lb noodles, cooked
1 cup chicken stock
1/2 teaspoon salt

Directions

Mix together the beef, prawns and chicken with the curry powder.Melt the butter in a large pan, and fry the mixture over medium heat for 5 minutes.Stir, cover, and cook for 5 minutes.Add the vegetables, garlic and pepper, cook for 3 minutes.Add the stock and noodles, stir well to blend everything together, season with salt and cook for another 5 minutes.Serve with a green crisp salad.

Ingredients

24g garlic
12g dry black mushrooms
120g topside beef
120g prawns
600ml water
45g frozen peas
45g canned button mushrooms
90g palm olein
60g palm olein (cooking oil)
12 portions of boiled white rice
27g oyster sauce
19g light soya sauce
13g black soya sauce
1/4 tsp white pepper powder
18g sesame oil
2 eggs
1 egg yolk

Method

1. Mince garlic. Soak four black mushrooms in water and dice later. Dice button mushrooms. Mince the beef. Peel and slice prawns.

2. Bring water to boil. Blanch green peas and mushrooms for a few seconds. Take out and drain.

3. Heat wok, add 90g palm olein and fry minced beef for a few seconds.

4. Drain and put aside. Fry prawns.

5. Heat the second palm olein, add minced garlic and fry until golden brown. Add boiled rice and stir fry well. Add blanched mushrooms, green peas, sauteed beef and prawns.

6. Season with soya sauce, oyster sauce, black soya sauce and pepper.

7. Stir fry well until rice grains are loose and well coated by the seasoning.

8. Break eggs and beat. Heat a hot griddle and make a paper-thin skin of egg by pouring the beaten egg onto the griddle. Flatten and distribute with a spatula. Remove skin carefully from griddle and place in a bowl.

9. Pour fried rice into the egg skin. Put one egg yolk in the centre and fold skin together into a parcel. Place on a plate. Serve the parcel and cut open in front of guests.

Ingredients

240 gm beef fillet
30 gm black fungus
30 gm white fungus
60 gm ginger (shred finely)
10 gm kei chee
2 stalks Chinese parsley
250 gm black vinegar
2 tsp cornflour
Salt, pepper

Method

1. Marinate beef with pak kei, kei chee, black peppercorns and coriander leaves for four hours. Soak black and white fungus.

2. Heat oil in wok and sear fillet until browned. Then bake in pre-heated oven at 250C for 8-10 minutes.

3. Deep-fry ginger until crispy. Set aside. Drain fungus and saute, seasoning with salt and pepper. Set aside.

4. Steam kei chee for five minutes. Heat black vinegar and thicken with cornflour.

5. Slice fillet into medallions. Arrange on plate and garnish with black and white fungus. Arrange ginger and kei chee on plate. Serve with vinegar sauce.

Ingredients

1 1/4 lb. beef, cut into bite sized pieces
3 cloves garlic, chopped finely
2 stalks lemon grass
3/4 inch piece ginger, chopped finely
3/4 inch galangal root, chopped finely
1 tsp turmeric powder
3 tsp sugar
salt to taste
2 cups oil

Methods:

Grind finely lemon grass, ginger, galangal and tumeric powder. Marinate beef with
grounded mixture for 4 hours. Heat oil in deep pot and deep fry until meat is cooked.
Serve on a bed of lettuce.

INGREDIENTS

* 3/8 pound shallots
* 3 cloves garlic
* 15 dried red chili peppers
* 5 slices fresh ginger root
* 5 lemon grass, chopped
* 2 teaspoons coriander seeds
* 2 teaspoons fennel seeds
* 2 teaspoons cumin seeds
* 1 pinch whole 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

1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. 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.
5. 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.

Ingredients :

1 lb lean round steak trimmed, and cut in 1 1/2″ pieces
1 x onion chopped
1 x garlic clove finely chopped
1 tbs finely-chopped jalapeno pepper
1 tbs prepared mustard
1 tbs light soy sauce
1 tsp coconut flavoring
1 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp ground cumin

Method :

* Combine ingredients in a crock pot and stir well. Cover and cook at LOW setting until meat is very tender – about 12 to 18 hours.
* Serve with brown rice and steamed vegetables, if desired.

Ingredients :

1 lb Flank steak
2 tsp Cornstarch
1 tsp Brown sugar
5 tbs Soy sauce
1/4 cup Peanut oil
1 cup Cauliflower, small florets
1/2 cup Green pepper, thinly sliced
1 cup Carrots, matchstick size
1 cup Mushrooms, sliced thin
1 cup Bean sprouts, fresh
2 tsp Ginger, fresh grated
2 tsp Garlic, minced

Method :

* 1. Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-in. wide. Slice each piece of steak horizontally into 2 or 3 pieces. Stack the slices and cut into 1/4-in.
* strips.
* 2. Add the corn strach to the steak and toss to coat. Place the steak in a bowl and sprinkle over the sugar and soy sauce. Set aside.
* 3. Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper and carrot. Cook, stirring, until crisp-tender.
* 4. Add the mushrooms and cook, stirring, about 30 sec. longer. Add the bean sprouts and stir-fry for a few sec. longer.
* 5. Remove the vegetables with a slotted spoon and set aside.
* 6. Add the remaining oil to the wok or skillet. When it is very hot, add the ginger and garlic and cook, stirring, for a few sec. Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1-2 min.
* 7. Return the vegetables to the wok and toss quickly over high heat, then serve.

Ingredients :

1 lb beef or chicken
1/2 lrg onion
3 stalk lemon grass
1 x thin slice galingale
1 x inch piece of ginger
1/2 tsp ground coriander
1 tsp ground cumin
1/2 cup sugar
1 tsp salt
1 tsp turmeric powder

Peanut Sauce:
1/2 lrg onion
1 x thin slice galingale
1 x inch piece ginger
1 stalk Lemon grass
1 lb roasted peanuts
1 1/2 tbs tamarind
1/2 cup oil
1/2 tbs chili powder (or to taste)
7 tbs palm sugar (or brown sugar)
1 tsp salt

Method :

* Cut up meat into bite-size pieces. Grind onion,lemon grass,galingale,ginger,coriander and cumin together into a paste. Mix ground paste with sugar, salt and turmeric powder. Marinate the meat in the mixture for at least 1 hour. Thread meat onto bamboo skewers.
* Grill (or barbecue) and serve with Peanut Sauce.
* Peanut Sauce:
Grind onions, galingale, ginger and lemon grass.
* Crush roasted peanuts in a blender. Extract 1/2 cup tamarind juice from 1 1/2 tbsp tamarind. Heat oil. Fry all ground ingredients and chili powder till fragrant.
* Add crushed peanuts, mix well. Add palm sugar(or brown sugar), salt and tamarind juice. Simmer until gravy is thick.

Ingredients:

8 oz beef tenderloin
Coarse salt to taste
Freshly-ground black pepper to taste
1 tbs vegetable oil
1 tbs short-grain rice

GREEN PAPAYA SALAD
1/4 cup freshly-squeezed lime juice
2 tbs tamarind pulp
3 tbs Vietnamese fish sauce
1 1/2 tsp sugar
8 oz green papaya peeled, seeded,and julienned
1 sm carrot julienned
3 x red bird chilies stemmed, and thinly sliced
2 tbs very thinly-sliced fresh cilantro leaves
2 tbs chopped roasted peanuts

Methods:

* Season beef tenderloin evenly with pepper. In a medium cast-iron skillet, heat vegetable oil over high heat. Add beef tenderloin, and sear 1 minute on each side. Remove from skillet, and bring to room temperature. Wrap in plastic wrap, and freeze for 2 hours.
* In a small dry skillet, toast rice until golden brown. Transfer to a spice grinder, and grind to a fine powder; set aside.
* Make the Green Papaya Salad: In a 2-cup glass measuring cup, combine lime juice, tamarind pulp, fish sauce, and sugar. Blend with an immersion blender until incorporated; set aside. In a medium bowl, combine papaya, carrot, chilies, cilantro leaves, and peanuts. Drizzle with reserved dressing. Using the back of a wooden spoon, bruise the papaya gently while tossing to combine.
* Using a very sharp knife, slice beef crosswise as thinly as possible. Season with salt and pepper, and sprinkle with rice powder. Serve with green papaya salad.
* This recipe yields 4 servings.
* Comments: When selecting ripe papaya, look for fruit with blotchy yellow and orange skin.

Ingredients:

* 1 1b/ 500g beef (cleaned & cut into cubes)
* salt & pepper to taste
* 1 1/2pt/ 900ml thick santan (coconut milk)
* 1 stalk lemon grass (crushed)
* 1 turmeric leaf (shredded)
* 4 to 5 kaffir leaves (cut into slivers)
* toasted fine coconut crumbs (optional)

GROUND INGREDIENTS

* 12 red chillies
* 1 in/ 2.5cm piece galangal (lengkuas)
* 5 cloves garlic
* 15 – 20 shallots
* 1 in/ 2.5cm piece ginger
* 1/2 in/ 1.3cm piece turmeric
* 2 tsp salt

Method:

* Season meat with salt and pepper. Leave aside for 20 to 30 minutes.
* In a pan, mix together the santan (coconut milk) and ground ingredients.
* Place over medium heat and stir slowly to the boil.
* Add meat and continue boiling for 10 minutes.
* Put in the lemon grass, turmeric and kaffir leaves and seasoning to taste.
* Reduce heat to low.
* Simmer till meat is done and dark brown in color.
* When the gravy becomes oily in texture, remove from flame.
* Discard lemon grass and turmeric leaf.
* Add coconut crumbs just before serving. Mix well.

Ingredients :

600g beef with fat (thickly sliced)
3 litre water
4 dried assam slices

Thickly sliced
5 shallots
4 cloves garlic
5cm piece ginger
5cm piece galangal

Split lengthwise
3 red chillies
3 green chillies

sugar, salt to taste

Method :

1. Put the beef in a pan. Bring to the boil till tender.
2. Add in the assam slices, all the sliced ingredients, and both the red and green chillies.
3. Bring to the boil for 2-3 minutes, stirring occasionally. Then add the sugar and salt to taste.
4. Dish out and serve hot with rice.

Ingredients :

500g beef or chicken liver
2 teaspoons lime juice
4 tablespoons kerisik (pounded dry-fried grated coconut)
2 turmeric leaves (knotted)
2 cardamoms
1 cinnamom stick
3 cakes palm sugar (finely chopped)
1 litre thick coconut milk
5 lime leaves
oil for stir-frying
salt, sugar to taste

Ground ingredients :

5 shallots
4 cloves garlic
2cm piece ginger
2cm piece galangal
6 cili padi / bird chillies
4 dried chillies
2 teaspoons sweet cumin seeds

Method :

1. Heat oil in a frying pan or wok. Add the ground ingredients, cardamoms and cinnamon stick. Fry till the aroma rises.
2. Put in the liver, live leaves, turmeric leaves, palm sugar and coconut milk. Stir occasionally to combine well.
3. Then stir in the kerisik, lime juice, sugar and salt. Bring to the boil, then reduce the heat to simmer.
4. Remove from heat when the liver is tender and the gravy thickens. Adjust seasoning, then serve.