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

Ingredients

Chicken and Marinade

* 1/4 lb boneless skinless chicken breast, sliced
* 1 1/2 teaspoons soy sauce
* 1/4 teaspoon salt
* 1 pinch pepper
* 1 teaspoon cornstarch

Sauce

* 2 teaspoons cider vinegar
* 1 1/2 teaspoons ketchup
* 1 1/2 teaspoons sugar
* 2 tablespoons water
* 1 star anise
* 1 tablespoon canola oil
* 1 green bell pepper, sliced
* 1 red bell pepper, sliced
* 1 tablespoon fresh grated ginger
* 1 teaspoon chopped fresh garlic
* 1 large shallot, chopped
* 2 large mango, peeled,pitted,thinly sliced
* 1/2 cup toasted pecan halves
* 2 sprigs cilantro

Directions

Mix the marinade ingredients in a bowl.Put the raw chicken in and let it sit for half an hour.Mix the sauce ingredients in another bowl and put aside.Break off the star arms of the anise and throw away the middle.Carefully press between your fingers until you hear a crack.In a non-stick frying pan or a wok, heat the oil and the star anise on high heat.Put in the chicken and stir-fry for about 4 or 5 minutes, until the chicken is opaque.Put in the pepper slices, ginger, garlic and shallots and stir-fry for another minute.Put in the sauce ingredients and stir to mix until it thickens a bit.It should take about another minute.Add the mango slices and mix gently until they’re warmed through.Garnish with the pecans and cilantro and serve immediately.

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

1 lb chicken wings (middle section)
1 tablespoon honey
1 tablespoon soy sauce
1/8 teaspoon salt
1/8 teaspoon turmeric powder
1/8 teaspoon chili powder
2 inches ginger root (skin peeled)

Directions

Prepare the ginger by pounding with a mortar and pestle or grinding with small food processor. Extract the juice by squeezing with your hand and discard the ginger.

Marinate the chicken wings with the ginger juice and all the seasonings above for 1-2hours. Grill or bake them in oven (at 375 degree F) for 20-25 minutes until cooked or golden brown.Serve Hot

Ingredients

5 tablespoons tamarind paste
10 shallot, finely chopped
2 tablespoons dried coriander leaves
120 g brown sugar
1 1/2 tablespoons dark soy sauce
1 1/2 tablespoons vinegar
2 teaspoons salt
1 1/2 teaspoons pepper
1 kg chicken pieces
2 tablespoons oil

Directions

Mix tamarind sauce with shallots, coriander powder, sugar, soy sauce, vinegar, salt and pepper.Marinate chicken pieces, cover and leave in the fridge overnight.Put the marinated chicken to stove and bring the entire pot to boil. Simmer over low fire for about 30 min until chicken is tender and sauce has thickened.

The sauce should have caramelized a little over the chicken.Garnish with coriander leaves and serve with cucumber if desired.

Ingredients

8 chicken pieces
1 tablespoon dried coriander
1/2 teaspoon black pepper
2 teaspoons ginger root, finely grated
1 tablespoon light soya sauce
2 tablespoons honey
2 teaspoons salt
1 tablespoon olive oil

Directions

Rinse chicken pieces (or fillet) and pat dry with kitchen towel. If using chicken pieces, slit on sides for easier cooking.Mix ginger, soy sauce, honey, oil and salt in small bowl. Pour this over chicken together with spices and marinate for at least an hour.Grill chicken under preheated grill or roast in oven set at 190C for 30 min, turning chicken over halfway through the cooking time.

Ingredients

6 sticks of fresh huai shan, 1cm thick, 7cm long
2 teaspoons kei chi
1 chicken thigh deboned and cut into small pieces
1/2 tsp salt
2 tsps soya sauce
2 tsps ginger juice
2 tsps sesame oil
1/2 Tbsp Hua Tiao wine (optional)
Beancurd skin (fresh fu pei), cut into large long pieces
6 sticks of yam, 1 cm thick, 7cm long
3 Chinese mushrooms, soaked in water and cut into quarters
1/2 tsp cornflour mixed with a little water

Method

1. Marinate the chicken with the salt, soya sauce, ginger juice, sesame oil and wine and leave aside for 15 minutes.

2. Steam the chicken with the mushrooms and kei chi for 30 minutes over boiling water. Leave to cool.

3. Steam the sticks of yam on a separate plate till cooked. Ladle some chicken gravy over the yam.

4. Spread out the beancurd skin on a board. Put on it a stick of yam, a stick of huai shan, some kei chee, mushroom and chicken. Roll up. (It should have a double layer of skin. Repeat with the rest of the beancurd skin.)

5. Steam the rolls over boiling water for 10 minutes.

6. Thicken the remaining chicken gravy with cornflour mixture in a small pot over the fire. Drizzle over the beancurd skin rolls.

Ingredients

Chicken wings
Soya sauce
Oyster sauce
White pepper powder
Sugar
Honey

Method

1. Clean chicken wing and drain dry.

2. Marinate chicken wings with all the ingredients and leave for 1 hour.

3. Put in the oven and cook over low fire for at least 1 hour.

Ingredients:

8 whole chicken wings, ends cut off

Seasoning:
1 1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
2 tsp light soya sauce
1/4 tsp thick soya sauce
1 Tbsp Hua Tiau wine
1 Tbsp cooking oil

Herbs:
10g tong kwai, chopped or powdered
20g tong sum, cut into 8 pieces
10g pak kei
10g yok chok
1 tsp kei chi
1 Tbsp Hua Tiau wine
8 greaseproof paper bags, large enough to hold chicken wings
Oil for greasing bags

Method

1. Clean chicken wings and dry with a towel. Make a small slit under each section of the wings. Marinate with seasoning ingredients for at least an hour.

2. Meanwhile, rinse herbs and place in a bowl. Sprinkle Hua Tiau wine over, and steam over rapid boiling water for 12 minutes. Cool and stir into wings.

3. Lightly grease insides of paper bags and place a wing and some herbs in each bag. Fold opening and staple ends.

4. Place wings in the oven, preheated at 190C, for 20-25 minutes.

Ingredients:

1 whole kampung chicken, about 1.5–2kg
3kg coarse rock salt
2 large pieces of greaseproof paper

Seasoning (A)
1/2 tsp pepper
1 tbsp Shao Hsing wine

Herbs
20g tong sum
10g tong kwai
1 tbsp kei chi

Methods:

Clean the chicken well and rub the skin and cavity with seasoning (A). Push the herbs into the cavity and use a small toothpick to hold the skin together to close the cavity.

Wrap the chicken with a double layer of greaseproof paper.

Stir-fry the coarse salt in a stainless steel wok for four to five minutes until the salt is hot. Make a well in the centre of the salt and put in the chicken parcel. Cover the parcel with the surrounding salt. Close the wok with a tight fitting cover. Cook for 20 minutes over a low heat.

Remove the parcel and stir-fry the salt again until it is hot. Repeat the cooking process for another 20 minutes over low heat. Remove the parcel and serve immediately.

Ingredients:

4 whole chicken legs (1.2kg)
1 lemon, grated
1 tbsp freshly squeezed lemon juice
4 cloves garlic, crushed
2 sprigs fresh rosemary
2 tbsp olive oil
A dollop of ghee
½ tsp Ajinomoto salt for taste
¼ tsp pepper for taste
Dash of coarsely ground black pepper
3 tbsp honey
1 tbsp oyster sauce
1 tbsp light soy sauce

Accompaniments
2 carrots, peeled and sliced lengthwise thinly
1 sprig rosemary, use leaves only
Some roasted chestnuts, skinned

Methods:

Mix honey, Ajinomoto salt, pepper, garlic, olive oil, lemon juice, oyster sauce, light soy sauce and rosemary.

Marinate chicken legs in this mixture for several hours or preferably overnight in the refrigerator.

Arrange the chicken legs on a roasting pan. Add a dollop of ghee. Roast in a preheated oven at 180°C for 15-20 minutes. Baste every 5-10 minutes with remaining marinade.

Turn chicken, meat side up and add the slices of carrot and remaining marinade and extra rosemary leaves. Toss the vegetables in the pan and continue to roast for 5-8 minutes, basting once halfway through.

Before serving, pour off excess oil from the pan and arrange the chicken on a serving plate. Sprinkle with extra ground black pepper and add extra Ajinomoto salt and pepper. Serve with the accompaniments.

Pork-free Lor Mai Kai (Pork-free Steamed Glutinous Rice with Chicken)

Ingredients:

400g glutinous rice, rinsed, soaked overnight and drained
600g chicken, chopped into bite-sized pieces
25g dried Chinese mushrooms, soaked and quartered
3 shallots, sliced
3-4 tbsp oil

Marinade (A)
2 tbsp oyster sauce
1 tbsp light soy sauce
¾ tsp thick soy sauce
1 tbsp ginger juice
1 tsp sesame oil
¾ tsp sugar
¼ tsp pepper
1 tsp cornflour

Seasoning (B)
1 tsp salt
¾ tsp thick soy sauce
1 tsp Chinese five spice powder
350-400ml water

Methods:

Season chicken and mushrooms with marinade (A) for more than 30 minutes. Steam glutinous rice in a steamer for 40 minutes. Remove and set aside.

Heat oil in a wok and brown shallots or until fragrant. Add the pre-steamed glutinous rice and seasoning (B). Stir-fry well then pour in water to mix. Cover the wok and cook for 5-10 minutes. Dish out and leave aside.

In the meantime, lightly grease 5-6 small rice bowls. Place some marinated chicken and mushrooms in the bottom of each bowl. Fill with glutinous rice. Press down with the back of a rice ladle to fill up to three-quarters of the rice bowl.

Arrange on a steamer and steam lor mai kai over rapid boiling water for 40-45 minutes. Remove and serve immediately.

Ingredients:

1 teaspoon of garlic
1 teaspoon of crushed ginger
4 whole peppercorns
1 can coconut milk
4 small fresh red chilies chopped fine
2 small green chilies chopped fine
1 Tablespoon of oil
1 teaspoon of mustard seeds
2 Tablespoon of Ghee or Butter
1 can of mangoes or 2 fresh mangoes
500 g cubed chicken meat
2 Teaspoons of sugar
1 tsp. ground turmeric
Salt to taste
spring onions to garnish

Directions

Ground the ginger, peppercorns, garlic, chili and coconut milk into a smooth paste and marinade the chicken overnight in a covered container in the refrigerator.
In a large pan heat the oil and add the mustard seeds, cook until they start to pop then lower the heat.
Add the butter or Ghee cook for a further minutes
Add the mango sugar and turmeric and cook for a further minute.
Remove the mixture and fry the chicken in small batches, once done add all ingredients together and sprinkle with sliced spring onions to garnish.
As this dish has a fairly delicious and sweet flavor plain rice is best served with it.

Ingredients:

500 grams of cubed chicken breasts
2 onions cubed
4 cloves garlic
1 teaspoon of crushed ginger
1 teaspoon ground cumin
1 teaspoon of ground nutmeg
1 teaspoon of ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon ground cloves
3 tablespoons of vegetable oil
1 teaspoon of lemon peel
1 cup water
1 tablespoon sugar
2 tablespoon of white vinegar
1/2 teaspoon salt
4 cups of cooked rice

Directions

Combine cumin, cinnamon, nutmeg, turmeric, red pepper, and cloves then in a medium hot wok lightly toast until fragrant.
Remove the mixture to a bowl an increase the wok’s heat, add a little oil and when sizzling add the onions, garlic, ginger and lemon peel and stir fry until lightly browned.
Remove the mixture and stir fry the chicken in small batches. Once all cooked return all the chicken to the wok and add the
Spice mixture and stir through the chicken.
Stir in the water, sugar, vinegar and salt
Bring to boil until half the water mixture evaporates and thickens to a tasty red gravy.
Serve garnished with coriander beside a cup full of rice. serves 4

Ingredients:

750g chicken meat cut into bite size pieces
5 shallots thinly chopped
1 tablespoon of crushed ginger
1 tablespoon of crushed ginger
4 tablespoons thick soya sauce1 large red onion sliced thin1 lime
2 teaspoon turmeric powder
salt to taste
Splash of Vegetable oil
for garnish:
thin sliced red pepper
chopped coriander leaves

Directions

Marinate chicken with the salt and turmeric powder and refrigerate overnight in a air tight container.
Heat oil and add garlic and ginger. Add the Soya sauce and when sizzling and marinated chicken pieces in small amounts.
Once chicken is nearly cooked add the onion slices, lime juice and shallots.
For more sauce add a little water.
Serve on rice with some coriander and pepper.

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

1. 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.
2. 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.

INGREDIENTS

* 1/2 cup rice wine vinegar
* 2 tablespoons sesame oil
* 2 tablespoons soy sauce
* 1 tablespoon peanut butter
* 1 teaspoon McCormick Gourmet Collection Ground Ginger
* 1/2 teaspoon McCormick Gourmet Collection Garlic Powder
* 1/2 teaspoon McCormick Gourmet Collection Crushed Red Pepper
* 2 (6 ounce) packages grilled chicken breast strips
* Salad
* 6 cups mixed salad greens
* 1/2 cup coarsely shredded carrots
* 1/2 cup alfalfa or bean sprouts
* 1/2 cup thinly sliced radishes

DIRECTIONS

1. Combine rice wine vinegar, sesame oil, soy sauce, peanut butter, ginger, garlic, and red pepper in a medium bowl and mix well. Stir in chicken breast strips; toss to coat chicken with marinade. Refrigerate 30 minutes to 1 hour, stirring occasionally.
2. Add salad greens, carrots, sprouts and radishes to a large bowl. Toss well. Place chicken mixture on top of salad before serving.

INGREDIENTS

* 12 chicken wings
* 4 tablespoons soy sauce
* 2 tablespoons dark soy sauce
* 1 tablespoon sesame oil
* 2 tablespoons oyster sauce
* 1/2 tablespoon garlic powder
* 1/2 teaspoon onion powder
* ground black pepper to taste
* 1 tablespoon dried basil

DIRECTIONS

1. In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
2. Lightly oil grill and preheat to high heat.
3. Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

INGREDIENTS

* 3 tablespoons vegetable oil
* 2 tablespoons water, or as needed
* 6 red onions, chopped
* 25 chili peppers, sun-dried
* 7 candle nuts
* 1 shrimp paste
* 1 teaspoon ground turmeric
* 1 teaspoon ground ginger
* 1 teaspoon ground allspice
* 3 lemon grass
* 1 tablespoon mustard seed
* 2 cups water
* 2 1/4 pounds skinless, boneless chicken breast meat – cut into bite-size pieces
* 2 1/4 pounds potatoes
* salt to taste
* 1 tablespoon distilled white vinegar

DIRECTIONS

1. Heat oil in a large skillet over medium high heat. In a medium bowl combine the onions, chili peppers, candle nuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to skillet and saute until fragrant and almost dry.
2. Add 2 cups water and bring all to a boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.
3. Add salt to taste. Remove from heat and add vinegar. Mix well and serve. This dish is best served with steamed white rice, as it is full of flavor.

INGREDIENTS

* 2 tablespoons olive oil
* 1 (2 inch) piece cinnamon stick
* 1 whole cardamom pod
* 1/2 star anise pod
* 3 whole cloves
* 2 teaspoons chopped fresh curry leaves
* 1 tablespoon chopped shallots
* 4 cloves garlic, chopped
* 1 slice fresh ginger root, chopped
* 4 tablespoons curry paste
* 1/2 cup thick coconut milk
* 2 cups water
* 3 pounds skinless, boneless chicken breast halves – cut into 2 inch pieces
* 2 tablespoons tamarind juice
* salt to taste

DIRECTIONS

1. Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
2. Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

INGREDIENTS

* 3 cloves garlic, crushed
* 3 small onions, minced
* 1 slice fresh ginger root
* 5 tablespoons curry powder
* 5 tablespoons water
* 2 tablespoons olive oil
* 1 cup yogurt
* 1 cup coconut milk
* 1 cup milk
* 1 cup water
* 2 large potatoes, cubed
* 1 (4 pound) whole chicken, cut into 8 pieces
* salt to taste

DIRECTIONS

1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
3. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!