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

Ingredients

600 g green prawns (raw)
1 egg white
2 fresh lime leaves, shredded
3 tablespoons sweet chili sauce
2 cups fresh corn flakes, crushed finely
3 tablespoons rice flour
oil, for shallow frying
extra sweet chili sauce, to serve

Directions

Place prawn meat, egg white, lime leaves, sweet chili sauce, corn flakes and rice flour in a food processor and process till the mixture is combined, BUT not smooth.With wet hands, shape the mixture into small cakes.Heat enough oil in a frying pan over medium heat to shallow fry.Add prawn cakes a few at a time and cook for 3 minutes on each side, or till golden brown.Place the cooked prawn cakes on kitchen towels to soak up the excess oil.Serve with the extra sweet chili sauce.

Ingredients

800 g firm fish fillet
2 green chilies, chopped
1 tablespoon sesame oil
4 tablespoons chopped coriander
2 tablespoons chopped basil
1 teaspoon cumin seed
12 large rice paper, rounds
oil (for frying)
black sesame seed (optional)

Directions

Wash fish, pat dry on absorbent paper and cut into 12 pieces.Place chillies, sesame oil, coriander, basil and cumin seeds in a spice grinder or mortar and pestle, and grind until they form a rough paste.Spread paste over fish.Brush rice papers with warm water and set aside for 4 minutes or until they are soft.Place a piece of fish on each round, fold in sides and roll to enclose.Heat a little oil in a fry pan over medium heat.Cook fish parcels for 2-3 minutes on each side, or until rice paper is golden and crispy, and fish is tender.Drain on absorbent paper.Sprinkle fish with sesame seeds, and serve with steamed asian greens drizzled with oyster sauce and steamed jasmine rice.

Ingredients

Paste

* 3 small dried red chili, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
* 1 inch fresh ginger, peeled
* 6 cloves garlic
* 5 macadamia nut
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon turmeric

Shrimp

* 1 1/2 lbs large shrimp (about 30)
* 1 1/2 medium red onion, peeled,halved lengthwise and cut into julienne strips
* 2 tablespoons corn oil
* 1 cup well-stirred canned unsweetened coconut milk
* 1 tablespoon packed light brown sugar
* 1 teaspoon salt
* 2 tablespoons fresh lime juice, to taste
* steamed rice (to accompany)

Directions

For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.

Shell shrimp, leaving tail segment intact, and devein.In a colander, rinse shrimp and drain well.Heat a large skillet over moderately low heat until hot.Cook paste in oil, stirring until fragrant, about 5 minutes.Add onions and cook, stirring, until softened.Stir in coconut milk, brown sugar and salt and bring to a boil.Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.Serve shrimp with 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

1 tablespoon tamarind pulp, soaked in
3 tablespoons water
3 tablespoons oil
1 teaspoon salt
2 tablespoons coconut cream
1 kg stingray, divided into 4 portions
fresh banana leaves or aluminum foil
1 lemon (or a few limes)

Spice Paste

* 1 cup shallot
* 2 cloves garlic
* 1/2 tablespoon shrimp paste (belacan)
* 2 tablespoons ground dried chili
* 2 slices galangal (or ginger)
* 2 tablespoons water

Directions

Stir and strain the tamarind water and discard any solids.Grind Spice Paste ingredients until fine.Heat oil in skillet, saute the paste until fragrant.Add salt and tamarind water, cook for another 2 minutes.Add coconut cream and cook for 1 minute over low heat.When the mixture is thickened, remove from heat and cool.Coat sting ray pieces (or other fish) with the paste.Place each piece on a large banana leaf/foil.Spread remaining spice mixture over fish.Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.The length of time required depends on thickness of fish.Serve hot with wedges of lemon/lime and cincaluk (optional).

Ingredients

4 dory fish fillet or tilapia fillet or any other fish fillet
3 tablespoons olive oil
8 lemon grass, finely chopped
150 g fresh ginger, finely chopped
4 fresh red chilies, finely chopped
4 tablespoons hoisin sauce
2 teaspoons sugar
2 lime
1 cup fresh coriander leaves, finely chopped

Directions

Get the steamer ready for the fish fillets.Bring water to boil.Add oil to wok.Fry the lemongrass, ginger, and red chilies until fragrant.Add the Hoisin sauce then the sugar.Once the water comes to a boil, pour it over the fish fillets and place in the steamer for 8 minutes.Squeeze the limes. Sprinkle the lime juice, onto the fish fillets.Garnish with coriander leaves.Serve with white rice.

Ingredients

5 garlic clove
1 medium onion
3 tablespoons fish curry powder
3 tablespoons dried tamarind
560 ml water (2 1/4 cups)
4 tablespoons oil
1 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
1 teaspoon cumin seed
1 stalk curry leaf
2 medium tomato, cut into wedges
500 g grouper (or trevally, black pomfret)
10 okra, stalk ends removed
2 green chilies, halved lengthwise
125 ml coconut milk
1 teaspoon salt

Directions

Process garlic and onion to a smooth paste in a spice blender, adding a little oil if needed to keep the mixture turning,set aside.Mix curry powder with 4 tbsp water to form a paste,set aside.Soak tamarind pulp in 500ml (2 cups) of water for 5 minutes, then squeeze and strain to obtain juice set aside.

Heat oil in a wide saucepan,add mustard seeds, fenugreek, cumin and curry leaves. fry until mustard seeds start to pop (around 30 seconds)add the garlic onion paste, stir fry over low heat until mixture smells fragrant and starts to brown (about 5 minutes).Add curry paste and cook over low heat until dry and oil starts to separate (8 to 10 minutes).Add tamarind juice and bring to a boil.Add fish and okras, tomatoes, chillies, coconut milk, salt. simmer gently about 10 minutes (or until fish and okras are cooked through).

Ingredients

1/4 cup butter
500 g medium size prawns, unshelled
2 garlic clove, pounded
1/2 large onion, sliced (optional)
sugar
salt
1/4 cup grated cheese

Directions

Mix garlic, sugar and salt to prawns, mix and set aside for 15 minute.Heat butter in frying pan and fry prawns till cooked, about 5-7 minute.Add onion and continue stir for 2 minute.Add grated cheese and cook for another 1 minute.Served hot with rice and curry.

Ingredients

1 tilapia fillet or freshwater fish fillet
1/4 cup thinly sliced ginger root
1/4 cup finely chopped garlic
1 stalk spring onion, 1 inch each
2 tablespoons shaoshing Chinese wine
1 tablespoon light soya sauce
1 tablespoon salt
1/2 tablespoon sugar
8 dried chili
3 liters boiling water

Directions

Clean the fish on the inside as well as outside. De-scaleS the fish.Make 3 long diagonal cuts on its body.Sprinkle salt evenly throughout on both its sides. Don’t miss the top of its head and the cuts.Insert ginger slices into the cuts and inside its guts.Sprinkle some garlic and the spring onions onto aluminum foil then place fish over the garlic and into a steamer.Pour in cooking wine and the rest of the ingredients for sauce on and around the fish.Make sure water is already boiling. If so, steam for 20 minutes. Otherwise, 25-30 minutes.

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 cup basmati rice
2 potato
12 shelled prawns
2 stalks spring onion
2 fried garlic clove
2 tablespoons kikoman light soya sauce
1 dash white pepper powder
2 tablespoons olive oil

Directions

Steam the basmati rice (25minutes), not too much water,not soggy. Once cooked, fluff it up with chopsticks.Steamed the salted potato wedges or 1″ cubes(25 minutes). When the potatoes are cooked, marinate in olive oil, soya sauce and dash of white pepper.Add oil to wok, add in rice and then the potatoes, then the prawns,dash of pepper, once ready, add the fried chopped garlics and chopped spring onions, give them the final stir before serving.

Ingredients

2 tablespoons sambal oelek
4 garlic clove, chopped
1 tablespoon coriander root, finely chopped
3 tablespoons vegetable oil
4 tablespoons soy sauce
3 lbs mussels, scrubbed, beards removed
2 cups white wine
4 tablespoons basil leaves, chopped

Directions

Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavors blend well.Add the soy sauce and wine. Stir.Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.

Ingredients

1 perch fillet
3 tablespoons curry paste (or more depending on your personal preference)
1 spring onion, cut 2cm lengthwise
1 garlic clove
1 small red onion (sliced)
1 tablespoon olive oil

Directions

Grease foil with olive oil.Place fish over foil and slit 3 diagonal cut on the fillet.Rub curry paste all over fish and stuff the 3 slits with the spring onion and garlic.Sprinkle red onion all over the fish.Wrap fish in foil and grill till fish is cooked or when fish flakes when poked with a fork!Dig in!

Ingredients

500 g medium shrimp, shell and devein, leave tails on and drain well
10 large fresh red chilies, discard seeds and stalks
5 shallot, peeled
3 garlic clove, peeled
1 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/4 cup water
1 tablespoon calamansi juice (cherry sized asian green limes)

Directions

Cut up chilies, shallots and garlic and pop in the blender. Process with minimal water till you get a not too smooth paste.Heat 5tbs oil in a wok or deep pan till very hot then fry shrimp only till they change color. Remove from pan, leaving oil behind and set aside.

Add another tbs oil to pan and when hot, add chili paste and fry till fragrant and glistening. Return shrimp to pan and stir for about 3 minutes.Season and add lime juice (to taste) and water. Stir well. Turn off heat and serve with white or coconut rice and sliced cucumbers if you like.

Ingredients:

2 big crabs, cut into bite-sized pieces
2 stalks spring onion, cut into 3-4cm lengths
1 sprig coriander, cut into 3-4cm lengths
3cm piece ginger, shredded
1 tbsp coarsely-ground black pepper
1 tsp sesame oil
2 tbsp oil

Ingredients (A)
½ tsp chicken stock granules
¼-½ tsp salt or to taste

Seasoning (combined)
6 tbsp chicken stock or water
¾ tsp sugar or to taste
1 tsp light soy sauce

Methods:

Lightly season crabs with ingredients (A) for 10-15 minutes.
Heat oil and sesame oil in a clay pot and add half portion of ground black pepper. Sauté until fragrant, then add in ginger and seasoned crabs. Stir-fry for 1-2 minutes. Add in combined seasoning ingredients and sprinkle over remaining black pepper. Cover and cook for 8-10 minutes or until crabs are fully cooked.Garnish with spring onion and coriander.

Ingredients:

2 mud crabs (fairly large ones)
1 tbsp shredded ginger

Sauce
1 tsp light soy sauce
400ml Shao Hsing Hua Tiau wine
2 tbsp honey
1 tbsp soft brown sugar
1 tbsp marmite sauce

Methods:

Clean the crabs, remove the shell and cut into half. Heat oil in a wok and deep-fry crabs for 1 minute. Dish out and drain.

Remove the oil, leaving only one tablespoon in the wok. Add ginger and fry until fragrant. Pour in the wine and add the remaining sauce ingredients. Bring to the boil, then reduce the heat and simmer for 2-3 minutes. Keep stirring the sauce to prevent it from burning.

Add the crabs and stir briskly to coat the crabs with the sauce. Reduce the heat and simmer until the sauce thickens. Dish out and serve.

Ingredients:

2 large meaty crabs, chopped into pieces
450g rice vermicelli (meehoon), soaked for 10-15 minutes or until just soft, and drained
1 tsp chopped garlic
1 tsp chopped shallots
3 leaves white cabbage (wong nga pak), shredded

Sauce ingredients
250ml chicken stock
1 chicken stock cube
2 tbsp tom yam paste
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar or to taste
½ tsp pepper
½ tsp thick soy sauce

Garnish
1 tbsp chopped spring onions and coriander leaves

Methods:

Heat oil in a wok and fry chopped shallots and garlic until lightly golden and fragrant. Add crabs and combined sauce ingredients. Cook until it boils.

Add rice vermicelli and white cabbage. Do not stir but cover the wok and cook for 6-8 minutes. Remove the wok cover and toss lightly until well mixed. Dish out and serve with garnishing.

Ingredients:

Stir-fried Spicy Balitong
300g balitong (sea-snails)
2- 2½ tbsp oil
1 tbsp dried prawns, soaked

Spice ingredients
1 tbsp chili paste
1 shallot
1 clove garlic
1 tbsp fish curry powder
1 tbsp tom yam paste

Seasoning
1 tsp sugar
1/4 tsp salt
1 tsp ikan bilis stock granules
1-2 tbsp water

Methods:

Blend the spice ingredients in a food processor into a fine paste.

Blanch sea-snails in boiling water for a minute. Drain. Heat oil in a wok and sauté dried prawns and blended spice ingredients until fragrant.

Add the sea-snails and fry well to combine. Stir in seasoning and bring to a quick rolling boil. Dish out to serve.

Ingredients:

Spice ingredients
6 fresh red chillies, seeded
5 dried red chillies, soaked and seeded
Prawn and scallop otak wraps
1.5cm fresh turmeric
10 shallots
3 cloves garlic
2 stalks lemon grass, use white part only
2cm galangal
3 candlenuts
15g belacan, toasted

Coconut milk custard ingredients
3 large eggs, lightly beaten
150ml thick coconut milk (from 1 grated coconut)
1 tbsp rice flour
1 tbsp corn flour
5 kaffir lime leaves, finely shredded

Seasoning
¾ tsp salt
1 tbsp sugar
¾ tsp ikan bilis stock granules
¼ tsp pepper
8 fairly large whole prawns
8 fresh scallops
24-25 kadok leaves
1 banana leaf

Methods:

Cut banana leaf into 18cm x 15cm rectangles. Scald the leaves to soften.

Shell the prawns, leaving tails intact. Make a slit on the back of each prawn and de-vein. Press out flat and open up butterfly style. Set the prawns aside. Blend the spice ingredients in a food processor into a fine paste.

Combine coconut milk with rice flour, corn flour and seasoning ingredients. Add beaten eggs and kaffir lime leaves. Stir well to mix. Add prawns and scallops to the spiced custard mixture.

Take a piece of banana leaf, form a box-like shape by folding the sides and secure with bamboo toothpicks or staples. Line the base with two kadok leaves. Put a prawn and a scallop on the kadok leaves and spoon over 2-3 tablespoons of custard mixture; cover with another kadok leaf. Steam the bundles of otak for 12-15 minutes over rapidly boiling water or until custard sets.

Ingredients:

150g garoupa fillet, cubed
4 medium large prawns, shelled and cubed
100g chicken fillet, diced
5 water chestnuts, cubed
5 button mushrooms, cubed
40g celery, cubed
100g carrot, cut into desired shapes, blanched
4 baby sweet corns, cubed
1 tbsp young ginger, minced
1 tbsp sesame oil
1 tsp oil
1 tbsp Shao Hsing wine (optional)

Seasoning (A)
1 tsp salt
Dash of mono sodium glutamate
1 tsp corn flour
1 egg white

Sauce (B)
1 tbsp abalone sauce
¼ tsp sugar
¼ tsp pepper
1 tsp cornflour
125ml fresh chicken stock

Methods:

Combine fish and prawns with seasoning (A). Mix well then leave aside for 30 minutes. Heat oil and sesame oil in a wok, fry ginger for a while. Add marinated seafood ingredients and cook for 3-4 minutes.

Add celery, water chestnuts and carrot to mix and stir in sauce ingredients. Bring to a quick boil.

Splash in Shao Hsing wine if using and add a little more sesame oil to glaze the dish.

Transfer to a serving plate and serve immediately.