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

Ingredients

600 g plain flour
1 tablespoon salt
1 cup warm water
sugar
ghee

Directions

Mix salt with flour and sieve into a bowl,Add sugar if necessary.Add water and knead into dough no longer sticks to hand,Knead till it feels ‘elastic’.Divide into 8 portion, return to bowl, brush it with ghee and cover with damp cloth leaving for 1/2 hour.Take 1 portion, spread a little ghee on top and flatten with hands.Pick up flattened dough by the edges and swirl in circular motion until dough thins out.Fold dough to form a square and flatten out again.Repeat process to trap air in layers of dough.Flatten once again and fry on heated flat pan or iron griddle till cooked.Remove and serve hot with dhal or any curry of your choice.

Ingredients

Filling

* 3 baby pineapples
* 200 g fine sugar (add more if desired)

Pastry

* 380 g plain flour, plus extra for dusting
* 60 g icing sugar
* 300 g cold unsalted butter, cut into cubes
* 1 teaspoon vanilla essence
* 1/4 teaspoon yellow food coloring (optional)
* 1 egg yolk, to use as glaze

Directions

To make filling: Grate pineapples or use a food processor/juicer. Use medium heat to cook it in a non-stick pot. When puree has thickened (after one hour), add sugar. Cook on low heat till it becomes a very thick paste. Taste and add more sugar if desired. Cool, wrap and chill overnight to further thicken it.

To make the pastry: Sift flour and sugar. Mix well. Rub butter into mixture. Add essence and coloring and combine to form a dough. Wrap and chill for an hour to firm it up.

Roll dough to a thickness of 7mm. Dip cookie cutter in flour and cut out shapes. Use a scraper (or knife) to lift the shapes and place on a lined baking tray. Brush egg yolk glaze. Roll pineapple filling into balls and place on shapes.

Bake for 12 minutes in a preheated 190 degrees Celsius or 375 degrees Fahrenheit oven. Bake longer if you prefer crisper tarts.

Ingredients:

250g high-protein flour, sifted
70g superfine flour, sifted
¼ tsp salt
15g milk powder
85g butter
80g castor sugar
1 small egg
7g instant yeast granules
70g lukewarm water
70g cold water
40g black raisins
15g almond flakes
1 ripe banana, shredded

Filling
10g butter, cut into thin slices
4g cinnamon powder
10g soft brown sugar

Glaze
1 egg, beaten for glaze

Methods:

Mix yeast with lukewarm water. Sprinkle a little sugar and flour over and leave aside for 10 minutes to froth.

Beat butter and sugar until creamy, then beat in the egg. Add sifted flours, salt and milk powder. Stir in fermented yeast mixture and cold water. Mix into a dough.

Remove dough onto a lightly floured surface and knead until dough is smooth and elastic. Put dough in a lightly floured bowl.

Leave aside covered with a piece of cling film wrap for 40 minutes or until doubled in size.

Take dough out onto a lightly floured tabletop and roll out into 0.5cm thickness.

Sprinkle over with cinnamon powder, brown sugar and arrange butter slices around. Spread the raisins and spread the banana liberally around.

Roll the dough tightly (Swiss roll style) into a long fat cylinder. Cut into 5.5 cm thickness.

Arrange pieces in a greased chiffon pan. Put the chiffon pan into a big loose plastic bag. Tie up and leave aside to proof for 35-40 minutes.

Brush lightly with egg wash and sprinkle almond flakes over.

Bake in a preheated oven at 190°C for 25- 30 minutes or until golden brown.

Ingredients:

Four slices of bread
One big ripe banana
One tablespoon rice flour
One tablespoon gram flour
Two teaspoon sugar
Salt to taste
Oil to fry

Method

1. Cut bread into pieces and put inside a mixer. Grind the bread into bread crumbs.

2. Cut the banana into fine pieces, but don’t mash them.

3. Combine the bread crumbs, banana and other ingredients, except the oil, inside a bow and mix well into a dough.

4. Make small balls from the dough and fry in medium hot oil. Serve for tea.

Ingredients:

180g butter
160g castor sugar
3 eggs
185g self-raising flour
¾ tsp baking powder
50ml milk
100g banana, coarsely chopped
50g walnuts, coarsely chopped
50g sultanas
20g chopped walnuts, extra

Combine and mix well
12g three-in-one instant coffee mix
2 tbsp warm water

Methods:

Preheat oven to 180°C and line 12 patty tins with paper cases. Sift flour and baking powder into a bowl, and stir in walnuts and sultanas.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add coffee mixture and banana.

Fold in dry ingredients and gradually pour in the milk. Fill paper cases with the batter, up to three-quarters full. Sprinkle the top with extra chopped walnuts.

Bake for about 20-25 minutes or until well risen and browned.

Ingredients:

150g sago, soaked for 10-15 minutes
75g grated coconut (use the white flesh only)
2 tbsp castor sugar
¼ tsp salt
1 tbsp pure pandan juice
2-3 pandan leaves, cut into 3cm lengths
2 tbsp water
Cut out several banana leaf rounds of 18cm diameter

Combine
30g soft brown sugar
20g castor sugar

Methods:

Process the pandan leaves and water in a blender. Pour out and strain to obtain pure pandan juice. Set aside.

Drain the soaked sago. Combine with grated coconut, sugar and salt. Toss well to mix, then divide into two equal portions. Leave one portion plain; to the other portion, add the pure pandan juice to mix.

Fold each piece of banana leaf round into half to form a semicircle. Fold again to form a cone. Fill the cone halfway with the plain sago mixture. Add 1 tablespoon of combined sugar mixture. Top up with a heaped tablespoon of green sago mixture. Fold down the banana leaf (to cover the cone). Let it stand on its base. Repeat with the remaining ingredients.

Steam the abuk-abuk over high heat for about 8-10 minutes. Remove, and let it cool down completely before serving.

Ingredients:

1 cup of instant oatmeal
2 tablespoons of flour
1 tablespoon of corn flour
2 tablespoons of custard powder
1/2 cup of castor sugar
1 500ml can coconut milk
20 banana leaf casings or glass bowls
8 bananas
A dash of lime or lemon juice
20 cherries

Directions

Mix the oatmeal with flours, sugar and custard powder with the coconut milk to form a batter like mixture and fill the casings.
Steam the casings for 15-20 minutes until mixture is jelly like.
Slice the bananas and add a little lemon or lime juice
Layer the banana and cherries on top of the casings and return to the steamer for another 5 minutes.
Mix batter and fill into casings. Steam batter for 15 minutes. Arrange garnishing on top and steam for another five minutes.
Serve with vanilla ice cream.

INGREDIENTS

* 12 ounces cream cheese, room temperature
* 7 fluid ounces sweetened condensed milk
* 1/4 cup pureed fresh durian
* 2 eggs
* 1/2 cup sour cream
* 1 teaspoon vanilla extract
* 1 tablespoon durian or banana extract
* 1 (9 inch) prepared graham cracker crust

DIRECTIONS

1. Preheat oven to 325 degrees F (170 degrees C).
2. If not using canned or frozen durian puree, cut into husk of a durian fruit and remove one segment of the pulpy inner flesh. Place in a bowl and use a fork to mash the flesh. Reserve 1/4 cup.
3. Beat the cream cheese until fluffy. Add the condensed milk and continue beating until smooth. Beat in pureed durian, eggs, sour cream, vanilla extract, and durian or banana extract. Pour the batter into prepared graham cracker crust.
4. Bake 1 hour or until filling is set and edges are lightly browned. Serve warm or chill overnight in the refrigerator.

Ingredients

* 8-10 pandan (screwpine) leaves, cut into 3cm lengths
* 200g glutinous rice flour, sifted
* Pinch of salt
* 1/2 cup boiling hot water
* A few drops green colouring (if desired)
* 1/2 grated coconut, mixed with a pinch of salt
* 100g gula Melaka or palm sugar
* 1 tbsp soft brown sugar

Method

1. Put pandan leaves and a little water in a liquidiser. Blend into a coarse pulp. Strain using a sieve to obtain two tablespoons of thick juice. Set the juice aside.
2. Put sifted glutinous rice flour and pinch of salt in a mixing bowl. Pour in boiling hot water and pandan juice. Stir well to form a smooth dough. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
3. Divide dough into small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll again into onde-onde balls.
4. Drop the onde-onde into boiling water. When the balls are cooked they will float. Scoop up the onde-onde with a perforated ladle and toss in grated coconut.