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

Ingredients

1/2 medium ripe pineapple, peeled quartered and sliced into 1cm thickness
3-4 tablespoons chicken curry powder, mixed with
1/2 cup water
3 small onion, crushed
2 garlic clove, crushed
2 cm ginger, crushed
10 curry leaf
1/4 cup dried shrimp
1 cinnamon stick
1 star anise
3 clove
1 cup coconut milk
3 tablespoons coconut paste (fry grated coconut without oil till brown and blend or pounded while it still hot)
1 cup water
1/2 cup cooking oil
salt
3 tablespoons sugar

Directions

Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant.Add curry paste and dried shrimp and continue frying for few min, add water if too thick.Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute.Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.

Ingredients

Paste

* 2 medium onion
* 4-6 garlic clove
* 1 inch ginger, peeled

Curry

* 2 potato, cut into 8ths
* 2 carrot, cut into 1/2 inch chunks
* 2 zucchini, sliced thickly
* 1 1/2 cups cauliflower floret
* 1 green capsicum, cut into chunks
* 2 tomato, skin removed quartered
* 2-3 green chilies, left whole cut slits
* 2-3 tablespoons Malaysian fish curry powder
* 2 tablespoons chili powder (or to taste)
* 1 teaspoon turmeric powder
* 1 cup coconut milk
* 1 1/2 cups chicken stock
* 4 tablespoons ghee
* salt
* 3-4 curry leaf

Directions

Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste.In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste.In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins.Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste – do not burn!Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt.Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins.Add each vegetable in order – those that take longer to cook are added first.Simmer until just tender, or to your liking of crispness, remove from heat promptly.Serve hot with bread, Roti or steamed rice.

Ingredients

600 g uncooked prawns, preferably a medium size
8 shallot, halved
1 teaspoon chili powder (not mexican)
1 teaspoon ground turmeric
1 teaspoon sugar
50 g ghee, you can use oil,about
300 g onion, sliced
500 ml coconut milk
250 ml water
480 g finger eggplant, chopped
4 dried curry leaves

Directions

Shell and devein prawns, you can leave the tails intact if you like.Blend or process the shallots, chili, turmeric and sugar until the shallots are finely chopped.Heat ghee in a wok and add the onions and cook stirring until soft.Add the shallot mixture and cook stirring until fragrant.Add the coconut milk and water and simmer uncovered for 10 minutes.Add the eggplants and curry leaves to the coconut mixture and cook uncovered about 15 minutes or until the eggplants are tender.Stir in the prawns and cook until prawns are tender 5-10mins.Discard the curry leaves before serving.

Ingredients

4 tablespoons white cumin
4 tablespoons fennel (sweet cumin)
1 tablespoon turmeric powder
8 big onion
stingray or chicken (or Anything!)
eggplant or cabbage or long beans (or all)

Directions

Blend all onions Fry the blended onions in oil till aroma Add in the spices, lower the fire.Fry till aroma.Add few cups of water.Add salt and sugar to taste Add meat and vegetables If you want to use lady’s fingers, boil them till cook, then pour over with curry.Do not cook together.

Ingredients

1 1/2 kg boneless mutton shoulder or boneless lamb shoulder
oil
4 onion, peeled and chopped
2-4 garlic clove, peeled and minced
1 piece fresh ginger root, peeled and crushed
1 tablespoon cape malay curry powder or mild curry powder, of your choice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon salt
black pepper
1 cinnamon stick
3 clove
2 bay leaf
2 carrot, peeled and diced
250 g dried apricot, soaked in warm water and drained
2 banana, peeled and sliced
2 tablespoons tomato paste
50 ml wine vinegar
250 ml meat stock
3 tablespoons apricot jam
3 tablespoons natural yogurt

Directions

Heat the oil in a large pot or saucepan.Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.

Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).

Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam and yogurt). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.

Stir in the apricot jam and the yogurt a few minutes before serving.Serve this curry with yellow rice and a variety of sambals and atjars.

Ingredients

1 tablespoon clove
1/2 cup coriander seed
1 tablespoon fennel seed
1 tablespoon black mustard seeds
3 tablespoons fenugreek seeds
2 tablespoons black peppercorns
3 small dried hot red chilies, seeds & stems removed
3 tablespoons cumin seed
1/4 cup ground cardamom
1/4 cup ground turmeric
1 tablespoon ground ginger
2 curry leaf, chopped into small pieces

Directions

Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground – or grind them with a pestle and mortar.

Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.

Ingredients:

1kg mackerel (ikan kembong)
250g ladies fingers
1 tomato, quartered
3 sprigs polygonum leaves (daun kesum)
4 tbsp tamarind paste (asam jawa) mixed with 500ml water
1 wild ginger bud, halve and smash stem
2 pieces dried tamarind skin
5 tbsp oil

Ground ingredients
12 shallots
8 fresh red chillies
4 slices galangal
1cm piece fresh turmeric
2cm square belacan, toasted
2 stalks lemon grass

Seasoning
¾-1 tsp salt or to taste
½-1 tsp sugar or to taste

Methods:

Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.

Add asam jawa juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice 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:

Rempah (Paste)
(use a food processor to grind the ingredients together):

2 lemon grass (serai)
2 thumb size galangal (lengkuas)(sliced thinly)
12 candle nuts (buah keras)
25 shallots (bawang merah)
15 dried chillies or 2 tbsp ground chili powder
2 slices shrimp paste (belachan)
1 tbsp turmeric powder or 2 thumbsize pieces fresh turmeric (kunyit)
2 tbsp coriander (ketumbar) powder
4 oz dried prawns, ground finely

Garnish:
1 1/2 lb tiger prawns, boiled and peeled
1 1/2 lb fried fish cake, sliced
1 1/2 lb bean sprouts
4 lbs laksa noodles (lai fen)
20 stalks laksa leaves (daun kesom), washed and shredded
3 packets of tofu puffs, cut into slices
12 eggs boiled and quartered

Methods:

Heat a frying pan till hot, add in 20 tbs oil and stir fry rempah on
low fire till fragrant and chili oil oozes out from the mixture. Add in
ground dried prawns and stir fry mixture for another 2-3 mins. Put up
the fire, add in prawn stock (60ozs) and coconut milk (60oz) and bring
to boil. Add sugar and salt to taste. Lower the fire and simmer for
10 minutes stirring continuously.

Blanch noodles and beansprouts in hot boiling water and drain. Place
individual serving bowls and arrange prawns, fish cake, tofu puff and
egg slices on top. Pour the steaming hot soup over the noodles and
sprinkle generously with laksa leaves.

INGREDIENTS

* 4 slices fresh ginger root
* 4 cloves garlic, minced
* 1/4 cup cashews
* 2 stalks lemon grass, chopped
* 2 onions, sliced
* 3 tablespoons olive oil
* 1 dash crushed red pepper flakes
* 2 tablespoons curry powder
* 2 1/2 cups cubed firm tofu
* 1 (14 ounce) can coconut milk
* 14 fluid ounces water
* 2 medium potatoes, peeled and cubed
* 2 teaspoons salt
* 1 tablespoon white sugar

DIRECTIONS

1. In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
2. Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
3. Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

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!

Ingredients :

1 tbs Poppy seeds
2 tbs Low-fat milk
2 tbs Flaked coconut
1 sm Red onion, coarsely chopped
2 x Cloves garlic, coarsely chopped
1 x 1″ piece fresh ginger root, peeled, coarsely chopped
1 tbs Canola or vegetable oil
3 lrg Ripe plum tomatoes, coarsely chopped
1/2 tsp Fennel seeds, crushed
1/2 tsp Ground cumin
1/2 tsp Ground turmeric
1/2 tsp Ground coriander
1/4 tsp Cayenne pepper
1/4 tsp Salt
1/4 cup Vegetable broth or water
1 1/3 lb Rockfish fillets, cut in 4 pieces
2 tbs Fresh lime juice

Method :

* 1. Combine the poppy seeds and milk in a small bowl and set aside for 30 minutes.
* 2. In a small dry skillet, toast the coconut for a few minutes until golden. Set aside.
* 3. Puree the onion, garlic and ginger in a food processor. In a large nonstick skillet, heat the oil over medium heat. When hot, add the onion puree and cook, stirring often, for 10 minutes. Add the tomatoes, fennel seeds, cumin, turmeric, coriander, cayenne, salt and broth. Simmer, partly covered, 10 minutes. Remove from the heat and stir in the poppy seed-milk mixture and coconut.
* 4. Put the rockfish into the pan, spooning some of the sauce over each piece. Cover and cook over medium heat 10 minutes, or until the fish flakes with a fork.
* 5. Sprinkle with lime juice and serve.

Ingredients :

1 cup chicken cut bite size
1/2 cup coconut milk
1 tbs chopped garlic
2 tbs Penang curry paste – (to 3 tbsp)
2 tbs fish sauce
Sugar to taste
3 x fresh kaffir lime leaves shredded
10 x basil leaves – (to 15) finely shredded

Method :

* Place a wok over medium-high heat, and warm the coconut milk, but don’t let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor.
* Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir-fry briefly before serving.
* Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.
* Note, if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.
* Nam pla prik: Put two thirds of a cup of Thai chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.

Ingredients :

PENAENG CURRY PASTE
25 x -(up to)
30 x Dried red chillies, shake them to discard the excess seeds.
2 tbs Chopped shallots (purple onions)
2 tbs Chopped garlic
2 tbs Very finely sliced lemon grass
1 tbs Grated galangal (use ginger if you can’t find galangal)
1 tsp Toasted coriander seeds
2 tbs Chopped coriander root
1 tbs Kapi (shrimp paste)
2 tbs Chopped freshly roasted peanuts.

THE CURRY
1 cup Chicken, cut into bite sized pieces
1/2 cup Coconut milk
1 tbs Chopped garlic
2 x -(up to)
3 tbs The curry paste
2 tbs Fish sauce
Sugar to taste
2 x Lime leaves, finely shredded
10 x -(up to)
15 x Holy basil leaves, finely shredded

* Mix together to a fine paste in a food processor. This paste will keep under refrigeration. You can also freeze it; I suggest placing it in an old ice cube tray to make into curry paste cubes for ease of measurement later.
* The prepared paste should be allowed to mature for two or three days before use to bring out the full flavor.
* Note that it is better to make the paste milder than to use less than about 2 tablespoons in the final recipe.
* The curry: Place a wok over medium high heat, and warm the coconut milk, but don’t let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film to bring out the maximum flavor. Add the remaining ingredients except the lime and basil leaves, and simmer until the sauce is absorbed and thickened. Then add the leaves and stir fry briefly before serving.
* Garnish with julienned red chillies, with steamed white rice, and the usual table condiments.
* Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

Ingredients :

2 tsp Oil
1 x Onion, chopped
2 tbs Schwartz Mild Malaysian Curry Blend
1 tbs Plain flour
1 tbs Tomato puree
1 x 150 gram car natural yogurt, (5 1/2 oz)
300 ml Vegetable stock, (1/2 pint)
1 pinch Salt
25 gm Creamed coconut, (1 oz)
225 gm Frozen leaf spinach, defrosted and drained (8 oz)
350 gm Cooked, peeled prawns, defrosted if frozen (12 oz)
175 gm Rice, (6 oz)
2 tsp Schwartz Indian Rice Seasoning

Method :

* Heat the oil in a large frying pan and fry the onion until softened. Add the Malaysian Curry Blend and cook for 1 minute. Stir in the flour and tomato puree. Add the yogurt a little at a time, stirring well after each addition. Blend in the stock, salt and coconut. Bring to the boil stirring.
* Add the spinach and prawns and heat through.
* Serve with rice cooked with the Indian Rice Seasoning.

Ingredients :

1 1/2 tsp salt
1 tsp turmeric
1 x chicken (about 3 lb), cut into pieces (or about 3 lb chicken pieces)
4 clove garlic
3 x shallots (or 1 onion), chopped
2 tbs minced ginger root
3 stalk tender lemon grass, trimmed
2 tbs vegetable oil
6 x cardamom pods, crushed
6 x whole cloves
3 x whole star anise
2 x cinnamon sticks
2 tbs black mustard seeds
3 tbs red curry paste
1 1/2 tsp packed palm or light brown sugar
1/2 cup chicken stock
1 can (14 oz) coconut milk
2 x tomatoes
3 x Asian eggplants (or 1 regular eggplant), about 1 1/4 lb total
8 oz long or green beans

Methods:

* Sprinkle 1 tsp (5 mL) of the salt and turmeric over chicken; set aside. In food processor, puree together garlic, shallots, ginger and 2 tbsp water to make smooth paste; set aside.
* Pressing on side of knife, lightly crush lemongrass. Cut into 2-inch long pieces; set aside.
* In large Dutch oven, heat oil over medium-high heat. Lightly brown chicken, in batches; set aside. Drain off fat. Reduce heat to medium; cook reserved lemongrass, cardamom, cloves, star anise, cinnamon and mustard seeds, shaking pan, until mustard seeds start to pop, about 1 minute. Stir in garlic mixture, curry paste and sugar; cook, stirring, until fragrant, about 2 minutes.
* Stir in stock and coconut milk; bring to simmer. Add chicken and any accumulated juices and remaining salt; reduce heat, cover and simmer until juices run clear when thighs are pierced, about 20 minutes.
* Meanwhile, peel and cut each tomato into 8 wedges; remove seeds. Cut eggplants into 2-inch long chunks. Cut long beans into 2-inch long pieces. Add tomatoes, eggplants and beans to pan; bring to boil. Reduce heat, cover and simmer for 5 minutes. Uncover and simmer until eggplants are tender, about 7 minutes.

Ingredients :

1 med Cucumber
1 lb Lobster Meat
1/2 cup Ghee Or Butter
5 med Onions, Chopped
2 med Garlic Cloves, Crushed
2 tsp Ginger Powder
1 pc Cayenne Pepper
2 tsp Salt
3 tbs Curry Powder
2 lrg Tomatoes, Chopped
3 tbs Unbleached All-Purpose Flour
3 cup Coconut Milk
1 tbs Lemon Juice
2 tsp Plum Jam

Methods:Method :

* Peel and cube the cucumber; cube the lobster meat. Heat the butter and saute the onions and garlic for 10 minutes. Add the ginger, cayenne, salt, curry powder and tomatoes. Cover and cook over low heat for 10 minutes, stirring frequently. Stir in the flour and add the coconut milk slowly.
* Continue to stir until boiling, then simmer 2 minutes. Add the cucumber and lobster meat and continue cooking, over low heat, for 15 minutes.
* Combine the lemon juice and jam then add to the lobster mixture, blending well. Serve hot with boiled rice.

Ingredients :

300g dhal (boiled tender)
5 tablespoons curry powder
500ml coconut milk (squeezed from 1 coconut)
2 potatoes (quartered)
5 long beans (cut 2cm lengthwise)
1 long brinjal (diced)
1 carrot (diced)
250g chicken meat (cut into bite-sized pieces)
1 tablespoon turmeric powder
1 cinnamon stick
1 star anise
1 dried assam slice
10g mustard seeds
Oil for stir-frying
Salt, sugar to taste

Ground ingredients :

4 shallots
4 cloves garlic
2cm piece ginger
2cm piece dried shrimp paste
5 dried chillies

Method :

1. Heat the oil in a large pan. Stir-fry the ground ingredients, cinnamon stick, star anise, dried assam slice, curry powder and turmeric powder till fragrant.
2. Put in chicken, potatoes and seasonings. Cover for 5 minutes.
3. Add all the vegetables and coconut milk. Stir occasionally till it boils.
4. As soon as the vegetables are tender, mix in the dhal and mustard seeds. Stir thoroughly, then dish up.