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

Ingredients

5 cups water
4 cups chicken stock
2 red chilies, seeded and halved
8 slices ginger or galangal
3 tablespoons lemon juice or lime juice (use the big lime)
3 stalks lemon grass
2 sprigs coriander
1 Chinese barbecued duck, deboned and chopped
4 shallot, chopped
150 g dried ramen noodles
bean sprout, to garnish
red chili, to garnish
coriander, to garnish (cilentro)
3 bunches bok choy (optional)
salt
white pepper

Directions

Combine stock and water into saucepan and heat till liquid is simmering.Add, galangal, chillies and lime juice to saucepan.Bruise lemon grass and coriander (to release flavor), and add to saucepan.Simmer liquid for 20 minutes.Strain liquid, and return to saucepan.Heat liquid with duck and shallots.Boil Ramen noodles in separate saucepan for 3-5 minutes or till tender.Drain noodles.

Add noodles and bak choy (optional the bak choy) to soup stock and simmer for 5 minutes.Ladle soup to serving bowls, garnishing with bean sprouts, chili strips and coriander.Add salt and pepper to taste.

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

* 1 (12 ounce) package uncooked egg noodles
* 3 tablespoons olive oil
* 1 teaspoon finely chopped garlic
* 1/2 bunch fresh spinach, stems removed, chopped
* 1/4 cup chili paste
* 3 tablespoons ketchup
* 1 egg
* 1/2 teaspoon white sugar
* 1/4 cup water
* salt and pepper to taste
* 1/2 cup fresh bean sprouts
* 1/2 cup green peas

DIRECTIONS

1. Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
2. Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chili paste, and ketchup, and toss until well coated.
3. Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
4. Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.

Ingredients :

13 oz Tofu, dried — sliced
9 oz Chinese dried wheat noodles
13 oz Firm tofu — cubed 1/2″
3 tbs Chinese semsaem oil
3 tbs Fresh ginger — minced
1/2 tsp Yellow asafoetida powder*
1 bn Choy sum**, leaves and stalk – chopped in 1″ sections
3 tbs Soy sauce
2 tbs Plain sambal oelek***
3 tbs Fresh lemon juice
2 cup Mung bean shoots

Method :

* Soak dried tofu slices in hot water for 15 minutes. When softened, cut into 1″ squares, drain, and pat dry. Cook the wheat noodles in boiling water until al dente, a little firm. Drain, rinse under cold water, and drain again.
* Heat oil in wok over high heat, and deep-fry the tofu cubes until golden brown.
* Remove from pan and drain. Next deep-fry the squares of dried tofu until golden brown and slightly blistered; remove and drain. Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute. Add the asafoeitda and choy sum and stir fry until soft. Add the soy sauce, sambal oelek, lemon juice, tofu noodles. Stir fry for another 2 minutes or until the noodles are hot. Serve immediately.
* To make your own, pound together 2 red hot chilies and 1/2 tsp salt, making 2 tsp.

Ingredients:

1 lb Noodles
2 oz Prawns, peeled and deveined
2 oz Chicken
2 oz Pork
4 oz Beans sprouts
3 x Cloves garlic, chopped
1 whole chili
1 x Lemon, juice of
1 tsp Salt
2 tbs Soy sauce
2 tbs Cooking oil

Methods:

* Slice the chicken, pork and prawns into thin strips. Wash the bean sprouts.
* Heat the oil in a wok and add the garlic. Then add the pork, the chicken and then the prawns, stir well and cook for a minute. Add the noodles and stir fry, then add salt and soy sauce.
* Just before transferring to a plate, add the bean sprouts. Garnish with sliced chili and lemon juice.

Ingredients:

2 onions, sliced
4 cloves garlic, minced
2 tbs oyster sauce
1 tbs ground chili/sambal oelek (omit this if you do not want it hot)
3 tbs curry powder (omit this if you do not want it spicy)
150g fresh prawns, cleaned and shelled
Noodles (you can used the instant noodles)
1 cup chicken stock
100g bean sprouts
1/2 red pepper, sliced for garnishing
1/2 cup oil

Method:

Heat oil in wok and fry onions, garlic, oyster sauce, ground chilli and curry powder until fragrant. Add prawns and chicken stock. Bring to boil and add noodles and bean sprouts. Fry until dry and remove from heat. Garnish with red pepper and serve at once.

Ingredients :

1 packet mee / fresh yellow noodles (scalded and drained)

Sliced
1 red chili
1 big onion

2 hard-boiled eggs (halved)

Blanched
50g beansprouts
60g mustard greens (shredded)

100g potatoes (boiled and mashed)
2 limes (quartered)
5 tablespoons cury powder
15g curry leaves

Ground
50g dried prawns
2cm piece ginger
5 shallots
4 cloves garlic
2 dried chillies

2 dried assam slices
1 litre coconut milk
oil for stir-frying
salt, sugar to taste

Method :

1. Heat oil in a large pan. Add in the ground ingredients, stirring till fragrant.
2. Add in the curry powder, curry leaves, sugar, salt, dried assam slices and potatoes. Gradually pour in the coconut milk, then stir till it boils. Reduce heat and simmer for a few minutes.
3. To serve, place mee in small bowls. Spoon the blanched ingredients on top, followed by eggs, red chillies and onions.
4. Ladle the curry into the bowls, squeeze lime juice and serve piping hot.

Ingredients :

1 packet laksa noodles (scalded & drained)
2 pieces fish cakes
1 packet fish balls
800g mackerel (boilded, discard head & bones)
2 limes (quartered)
2 hard-boiled eggs (halved)
3 tablespoons black shrimp paste / otak udang
15g polygonum leaves
1 stalk ginger flower / bunga kantan
3 dried assam slices

Finely sliced
350g pineapple
1 medium cucumber
2 large onions
1 red chili

2 litre water
salt, sugar to taste

Ground ingredients
4 shallots
4 cloves garlic
8 dried chillies
2cm piece young ginger
2cm piece dried shrimp paste

Method :

1. Bring a large pan of water to boil. Put in the ground ingredients, assam slices, ginger flower, polygonum leaves and seasonings. Stir occasionally till it boils again. Reduce heat and simmer till the ingredients are cooked.
2. Add in black shrimp paste, fish cakes and fish balls. Let it boil once more.
3. Place laksa noodles in small bowls, top with the sliced ingredients followed by the eggs. Ladle the soup and squeeze lime juice on it to give the extra flavor.

Ingredients :

500g mee / fresh yellow noodles (scalded and drained)

Fried and diced
2 pieces fish cakes
2 pieces bean curd
1 packet fish balls
150g bean sprouts (blanched)
50g fried shallots
1 sweet potato (boiled and mashed)
20g groundnuts (dry-fried, skinned and ground)
2 hard boilded eggs (halved)
1 teaspoon tamarind juice

Sliced
15g Chinese celery
1 red chili
1 green chili

2 limes (halved)
2 litre water
oil for stir-frying
salt, sugar to taste

Ground ingredients
8 dried chillies
4 shallots
4 cloves garlic
2cm piece young ginger
2cm piece dried shrimp paste

Method :

1. Heat the oil in a large pan. Stir-fry the ground ingredients till the aroma rises. Put in the salt, sugar, water, sweet potatoes, groundnuts and tamarind juice. Bring to the boil, stirring once in a while.
2. Place mee in individual bowls. Then sprinkle helpings of fish cakes, fish balls, bean curd, bean sprouts and eggs.
3. Pour the hot gravy and scatter the sliced ingredients and fried shallots on the mee. Squeeze some lime juice, then serve immediately.