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

Ingredients

4 tilapia fillet
1 tablespoon oil (olive oil is fine)
1-2 tablespoon curry powder
1 cup water
1/4 teaspoon salt
1/2 tablespoon black pepper
1/4 teaspoon chili powder
3 garlic clove, crushed
1 small onion, sliced
10 ounces coconut milk (use only 1/2)
red pepper flakes (optional)

Directions

Season tilapia fillets with salt, chili powder, and black pepper. Set aside.In iron pot, heat olive oil; add curry powder stirring often. Allow curry powder to practically burn. Add a little water whenever paste becomes too sticky.Add most garlic and onions until well coated.Add coconut milk. Stir. After 1 minute, add fish and remaining garlic and onions.Lower heat and cover for about 15 – 20 minutes.Serve over jasmine or coconut rice.

Ingredients

1 cup glutinous rice
1 cup water
3 cups light coconut milk
1/4 teaspoon salt
6 tablespoons cornflour
6 tablespoons plain flour
2 egg (or 4 egg whites)
1 cup sugar
1/2 teaspoon green food coloring

Directions

Soak glutinous rice for 5-10 minutes.Drain glutinous rice of water.Add 1 cup of coconut milk and 2 cup of water to the rice.Microwave rice for 5 mins on high.While rice is in microwave: mix cornflour, flour, egg, sugar and 2 cups of coconut milk together.Add coloring to the mix.Check rice after microwave is done, if required add more water, microwave for an additional 5 mins on high.Put the rice on a tray of desired size and shape and press it down until firm.Pour the green mixture over the rice.Microwave for 4 mins on high, then for an additional 40 mins on medium-low heat.Let cool and cut into desired size.

Ingredients:

Syrup
5g white fungus, soaked, trimmed and cut into small florets
6 Chinese red dates, pitted
2 slices mature ginger
150g rock sugar
1.5 litres water
4 screwpine leaves, knotted
Dough
200g glutinous rice flour
1 tbsp wheat starch (tang mein fun)
100ml freshly boiled water
About 100ml cold water
Black sesame seed filling
100g black sesame seeds
45g butter
55g soft brown sugar

Methods:

To make the syrup, combine water, ginger, rock sugar, screwpine leaves and white fungus in a deep pot. Bring to the boil then turn down the heat and simmer for 40 to 45 minutes. Halfway through, add the red dates.

To prepare the filling, rinse black sesame seeds in clean water. Drain and toast in a clean, dry wok over medium-low heat until the seeds start to pop. Turn off the heat and dish out to cool. Grind the black sesame seeds in a food processor until fine. Remove and combine with sugar and butter.

To prepare the dough, mix glutinous rice flour, wheat starch and boiling water. Mix well with a small rolling pin. Add enough cold water to mix to a soft dough.

Pinch off a small portion of dough, roll into a thin disk and wrap around ½ teaspoon of filling. Repeat with the rest of the dough.

Drop the balls of dough into a pot of boiling water. When they start to float, remove with a slotted spoon and immerse them in ice-cold water.

To serve, dish out a bowl of white fungus ginger syrup and add three or four glutinous rice balls. Serve immediately.

Ingredients:

200g glutinous rice flour
200g rice flour
350ml water or just enough
½ cup cooked glutinous rice flour (koh fun) for dusting

Filling (combined)
100g roasted peanuts, finely pounded
100g castor sugar
70g toasted sesame seeds

Methods:

Combine glutinous rice flour and rice flour in a mixing bowl. Gradually pour in water to mix into a soft dough. Divide dough into small balls. Flatten each ball to make a hollow in the centre. Add a tablespoon of filling and wrap up to enclose the filling.

Drop the prepared balls of dough into a pot of boiling water. Cook until the balls float to the surface. Remove and drain well. Toss the balls of dough in cooked glutinous rice flour and serve.

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:

300g (2 cups) long grain rice, washed and drained
150g yam, diced
200g pumpkin, cubed
Enough oil for deep-frying
1 tbsp chopped ginger
30g mock vegetarian chicken, coarsely chopped
40g dried prawns, soaked and drained
3 dried mushrooms, soaked and diced
1 tbsp oil
1 tbsp sesame oil
600ml fresh chicken stock

Seasoning
½ tsp salt
½ tsp sugar
¼ tsp pepper
1 tbsp light soy sauce
1 tsp oyster sauce

Garnishing
Some coriander leaves
Some chopped spring onions

Methods:

Deep-fry yam and pumpkin separately for 6-7 minutes. Dish out and set aside.

Heat oil and sesame oil in a wok, stir-fry ginger, dried prawns, vegetarian chicken and diced mushrooms. Add rice and toss briefly for 1-2 minutes. Stir in seasoning to mix.

Transfer rice mixture into an electric rice cooker. Pour in chicken stock and cook. Once rice comes to the boil, add yam and pumpkin and continue to cook until rice is done.

Stand for 10-15 minutes. Dish up and serve with garnishing.

INGREDIENTS

For the rice:
* 2 cups coconut milk
* 2 cups water
* 1/4 teaspoon ground ginger
* 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
* salt to taste
* 1 whole bay leaf
* 2 cups long grain rice, rinsed and drained

For the garnish:
* 4 eggs
* 1 cucumber
* 1 cup oil for frying
* 1 cup raw peanuts
* 1 (4 ounce) package white anchovies, washed

For the sauce:
* 2 tablespoons vegetable oil
* 1 medium onion, sliced
* 3 cloves garlic, thinly sliced
* 3 shallots, thinly sliced
* 2 teaspoons chili paste
* 1 (4 ounce) package white anchovies, washed
* salt to taste
* 3 tablespoons white sugar
* 1/4 cup tamarind juice

Ingredients :

5 tbs Salad oil
3 x Eggs, beaten
1 sm Onion, thinly sliced
1/2 cup Chopped dried shrimp
4 cup Cooked rice
1 cup Frozen mixed vegetables, thawed
1 can (4 oz) sliced mushrooms, drained
Salt to taste
Hot pepper-soy sauce to taste
Chili powder to taste
Shredded lettuce

Method :

* In a large skillet, heat 2 tablespoons of the oil. Add eggs and fry in an even layer until firm. Remove and cut into strips. Add onion to skillet and cook until golden brown; remove and set aside. Heat remaining 3 tablespoons oil and fry shrimp for one minute. Add rice, vegetables, mushrooms, half of the egg strips, the onion, and seasonings; stir fry for 3 minutes. Add a little water if rice is too dry. Serve on a bed of shredded lettuce and top with remaining egg strips.

Ingredients :

50 gm Beansprouts
100 gm Mange tout
1 tbs Ginger, chopped
1 x Clove garlic, crushed
50 gm Butter
2 tbs Sesame oil
2 x Carrots, sliced
2 x Red chili, seeded and sliced
1 can Coconut milk
4 x Spring onions
75 gm Shiitaki mushrooms, (optional)
12 sm Broccoli florets
2 stk lemon grass
Coriander
200 gm Steamed fragrant Thai rice

Method :

* Heat a wok with the butter and sesame oil. Add the garlic and ginger and cook for 20 seconds to release its fragrance. Add the lemon grass and the vegetables and stir fry them for 3-4 minutes until crisp and just cooked.
* Add the coconut milk and bring to the boil. Add the coriander and chilli, adjust the seasoning and serve with the steamed Thai rice.

Ingredients :

FOR THE RICE
400 gm fresh salmon
2 tbs soy sauce
2 tbs mirin
6 cup cooked jasmine rice
1/2 cup toasted, shredded coconut
1 x 5 cm piece tumeric, peeled
1 x 5 cm piece galangal, peeled
3 tbs fish sauce
2 sm red chillies, seeded and minced
8 x kaffir lime leaves
1/2 cup Thai basil
1/2 cup Vietnamese mint
extra toasted coconut to serve.

FOR THE DRESSING
1 x ripe avocado, peeled
1 x red chili, minced
2 x cloves garlic, minced
3/4 cup olive oil, (light)
1/3 cup lime juice
1/4 cup lemon juice
1/2 cup Thai basil leaves
10 sprg coriander-leaves & stem

Method :

* Have the fishmonger remove the skin from the salmon and then place in a shallow, glass dish. Mix the soy and mirin and pour over the fish and marinate for 30 minutes. Heat a grill pan or griller then cook the fish until golden on the outside and just cooked through on the inside, about 3 minutes each side.
* Cool.
* Very finely julienne the turmeric, galagnal, chili and kaffir lime leaves and mix with the cooked rice. Add the toasted coconut, basil and mint and mix with the fish sauce. Set aside.
* Make the dressing. Puree all the ingredients in a food processor until thick, smooth then fold the dressing through the rice until the rice is colored pale green.
* Flake the cooked fish and add to the rice, mixing very gently to distribute.
* Serve the salad at room temperature garnished with toasted coconut.

Ingredients :

200 gm glutinous rice
1/4 cup coconut milk
1/2 tsp salt
4 x pandan leaves
10 x bamboo leaves

Filling:
200 gm durian flesh
2 tbs sugar
1 x egg yolk
2 1/2 tbs green pea flour (luk tau fun)
1 cup water

Methods:

1. Soak the glutinous rice for 2 hours. Wash and drain.
2. Add salt to the glutinous rice. Mix well. Put in the pandan leaves and steam for 15 minutes.
3. While the glutinous rice is half-cooked, pour in the coconut milk. Steam for another 15 minutes until cooked.
4. Cook the durian filling in a wok until the mixture comes to a boil. Switch off fire. Stir the mixture well and keep it cool.
5. Put a spoonful of glutinous rice on the bamboo leaf. Place a tablespoon of durian filling at the centre and cover with 1 tbsp of glutinous rice.
6. Wrap it up to make a triangular shape by turning and folding. Steam for 2 minutes and serve.

Ingredients:

3cup Cooked rice
1x Chicken (3 pounds)
1x Onion
3 tbs Sesame oil
2 tbs Light soy sauce
1/2 tsp Salt
1/4 tsp Pepper

Method:

* Spread cooked rice in a pie pan. Chop chicken into large pieces. Cut onion into wedges. In a wok or large pan heat sesame oil and brown the chicken with the onions until the onions are transparent. Add soy sauce and sprinkle with salt and pepper. Put the chicken on the cooked rice in the pie plate. Steam for about 30 minutes or until the chicken is done. Serve warm.
* If you have a rice cooker, you can just put the braised onions and chicken on top of the raw rice and cook it that way.

Ingredients:

* 2 cups rice
* 2 pandan leaves (tied in knot)
* 1 shallot – chopped
* 10 tsp thick coconut milk
* 1 small piece sliced ginger
* Salt and sugar to taste
* 1/2 cup dried ikan bilis (anchovies)
* 4 shallots
* 1 small piece belacan (shrimp paste)
* 1 clove garlic
* 1 large onion – sliced
* 1/2 cup tamarind juice
* 8 dried chillies – soaked

Methods:

To Prepare Rice:

* Wash and clean rice
* Add 2 cups of water and coconut milk
* Add shallots, ginger and pandan leaves
* Bring to boil, lower heat, simmer for about 10-15 minutes until water has been absorbed
* Loosen rice grains with wooden ladle
* Cover pot and leave rice to cook for 10-15 minutes

To Prepare Sambal:

* Heat oil and fry ikan bilis until crisp
* Keep aside
* Heat oil in wok and fry pounded ingredients till fragrant
* Add sliced onions, tamarind juice, salt and sugar
* Cook till gravy thickens
* Add ikan bilis and mix well
* Remove from heat
* Serve with sambal ikan bilis, garnished with cucumber slices, sliced hard-boiled egg and roasted peanuts

Ingredients:

1 chicken bullion
1 clove garlic
5 cm piece ginger
1 tbsp poppy seed
10 cashew nuts
10 almonds
4 tbsp butter
5 cloves
5 cm cinnamon stick
1 cup onion (chopped)
1 tsp curry powder
1 tsp turmeric powder
1 can of coconut milk
2 cup rice

Method:

Mix chicken bullion with 2 tbsp of warm water. Grind together garlic, ginger, poppy seed, cashew nuts, and almonds. Heat butter and fry cloves, and cinnamon until fragrance. Then add in the grinded ingredients, curry powder, turmeric powder and chopped onions. Mix the ingredient well, and then stir in the chicken bullion and salt to taste. Stir to mix and cook covered at medium heat for 10 minutes. Add in coconut milk. Mix until mixture is well blended. Add in the washed rice and cook it. Make sure that the rice fully absorbs the gravy, and cook rice at low heat.
Serve hot with Chicken curry.

Ingredients:

1 cup rice
2 cups water
3 tbsp ghee (can substitute with butter)
5 cm piece ginger
2 cm cinnamon stick
5 shallots, or 1 onion
1 clove garlic
3 cloves
Salt to taste

Methods:

Wash rice and drain well. Slice garlic, shallots and ginger finely. Heat ghee and fry the sliced ingredient until fragrant. Add in the cloves. Add in the rice. Add in water and salt, cover the pot and bring to boil. Stir slowly and lower the flame to cook the rice thoroughly until the rice is cooked.
Serve hot with Chicken curry.

Ingredients:

4 cups rice
1/4 teaspoons salt
5 cups coconut milk
2 screw pine leaves, tied into a knot
1 cm ginger root, smashed

Methods:

Rinse rice, soak in water for 1 hour. Drain. In a pot, add rice, coconut milk, salt, ginger root and screw pine leaves. Boil on low heat for about 15-20 minutes. Fluff up with a fork. Serves 4.

In rice cooker, mix all the ingredients and cook the same way you would boil rice in a rice cooker.

Ingredients:

2 cups rice, pre-cooked
Chicken pieces
Chinese sausages (you can buy them at from the Chinese market), steamed and sliced
1 cm ginger, shredded
dark soya sauce
light soya sauce
sesame oil
green onions, chopped
oil

Method:

Brown shredded ginger in oil, add chicken, dark and light soya sauce and cook until chicken is done. Splash a little sesame oil and set aside. Make sure there is enough of sauce for the amount of rice cooked. Put rice, chicken and sauce, sausages in an oiled clay pot and cook over medium heat for about 10 minutes or until the bottom of rice is dry. If you do not have a clay pot, you can use any ordinary pot but over very low heat making sure you do not burn the rice. Garnish with green onions.

Ingredients:

For rice and chicken:
2 cups long-grain rice, rinsed
chicken pieces (you can use your favorite parts)
1 cm ginger, shredded finely
1 cm garlic, minced
3 cloves
1 cinnamon stick
2 screw pine leaves
salt to taste

For chili sauce:
5 fresh red chillies
1 cm ginger
1 lime
1 clove garlic
1 tsp vinegar
sugar
soya sauce or salt

Method:

For rice and chicken:
Cook chicken in water with screw pine leaves and salt for 20 to 30 minutes (do not overcook). Remove chicken, reserving stock for rice.
In a saucepan, fry garlic and ginger in hot oil until golden and fragrant. Add rice, cloves and cinnamon stick and fry for 2 minutes. Add screw pine leaves, pour in enough chicken stock to cook rice.

For chili sauce:
Put ginger, red chillies and garlic in a food processor and grind. Add vinegar, soya sauce/salt and sugar according to taste. Squeeze a little lime before serving. You should have a hot, sweet and sour sauce.

Serve the rice with the chicken pieces garnished with sliced cucumber and chili sauce. Serves 2.

Ingredients:

3 cups glutinous rice
1/4 tsp turmeric powder
1/4 tsp salt
4 cups coconut milk
1 cm ginger root (smashed)

Method:

Rinse rice and cover with water. Add turmeric powder and soak for 3 hours. Drain rice. Place in a large pot and cook over moderate heat in coconut milk, seasoned with salt ginger root. Serves 4.
You can cook this the same way you would boil rice in a rice cooker.

Ingredients:

2 cups long-grain rice, cooked
1 pc chicken breast, boneless and skinless, sliced thinly
1/4 cup celery, sliced
1 red pepper, diced
1 onion, diced
1/4 cup frozen green peas
1/4 cup frozen corn kernels
1 carrot, parboiled and diced (or you can buy pre-frozen)
1 clove garlic, minced
1 sachet chicken stock
green onions, chopped for garnishing
1 tsp ground chili (sambal oelek) – omit this if you do not want it spicy
soy sauce and pepper to taste
oil for frying

Method:

In a wok, heat oil. Saute garlic and onions until slightly brown. Add ground chili and fry for 2 minutes. Add chicken and cook until chicken is no longer pink. Add chicken stock and all the vegetables, and cook for about 5 minutes. Stir in rice and mix thoroughly. Add soy sauce and pepper to taste. Cook for another 5-7 minutes. Garnish with green onions. Serve hot. Serves 2. You can also garnish with a basic omelette, sliced thinly.