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

Ingredients

300 g roasting chicken, cut into small pieces
175 g dal, washed and soaked

(A)
* 3 green chilies
* 6 garlic clove, chopped
* 1 teaspoon turmeric powder
* 1 tablespoon curry powder
* 1 teaspoon salt
* 4 cups water

(B)
* 2 dried chili, pounded
* 1 1/2 cm piece ginger root, finely diced
* 1 large onion, finely diced
* 2 curry leaf
* 1/2 teaspoon mustard seeds
* 3 tomato, quartered
* 2 potato, quartered
* 1 1/2 cups coconut milk
* 1 cup tamarind juice
* 1/2 cup coconut cream
* salt
* 1 pinch asafetida powder (optional)

Directions

Boil dhall with (A) till soft and cooked.Heat a deep saucepan with oil. Saute chicken pieces until they are brown. Remove from saucepan.Saute (B). add more if necessary, until fragrant.Add in potatoes and the sauted chicken, mix in one cup coconut milk and bring to a boil.Add in the cooked dhall and the rest of the coconut milk and tamarind juice.Add the tomatoes and the coconut cream. Bring to a boil and cook till gravy is thick.Add salt and a pinch of Asafoetida powder(if using) for better fragrance and taste.

Ingredients:

50gm cloud fungus (wan yee)
50gm snow fungus (suet yee)
100gm pea sprouts (tau miu)
10 black mushrooms (soaked)
10 fat Australian asparagus tips
10 pc bamboo pith (soaked)
2 tbsp oyster sauce
1/2 tsp sugar

Method
1. Soak cloud and snow fungus. Cut asparagus into 10 cm lengths. Blanch together with bamboo pith in boiling water one minute. Remove. Stick asparagus tips into bamboo pith.

2. Stir-fry pea sprouts one minute. Arrange in circle on plate. Stir-fry cloud and snow fungus in oyster sauce for two minutes (if preferred, do them separately) and arrange in middle of pea-sprout circle.

3. Braise asparagus and mushrooms in oyster sauce for two minutes.

4. Remove and arrange round pea sprouts. Add 2 tbsp water, sugar and cornflour to oyster sauce and pour over vegetables.

Ingredients:

1 piece fresh New Zealand abalone, cleaned
Freshly shredded ingredients (A)
50g carrot
70g white radish
100g yam bean (sengkuang)
50g unripe green mango
40g pickled leek (kew tou)
40g pickled sweetened cucumber
30g pickled ginger
30g pickled sweetened red ginger
3 kaffir lime leaves

Garnishing (B)
2 tbsp roasted peanuts, coarsely blended
2 tbsp toasted sesame seeds
½ a small bowl of thinly sliced deep-fried yau char kwai (Chinese cruller)
½ a bowl of pomelo pulp

Dressing (C)
3 tbsp plum sauce 1 tbsp fish sauce 1 tbsp lemon juice 1½ tbsp sugar or to taste

Seasoning (D)
½ tsp Chinese five spice powder
1/8 tsp pepper
Dash of salt
1 tbsp orange oil
1 tbsp peanut oil

Methods:

Soak shredded carrot and white radish in ice-cold water for a few minutes. Drain and squeeze dry in a piece of clean muslin cloth.

Lightly blanch abalone in hot water (do not over-boil water as it will destroy the texture of the abalone). Remove and soak in ice-cold water for 10 minutes. Slice the abalone thinly.

Arrange all shredded ingredients around a serving plate. Add garnishing ingredients.

Pour dressing sauce over and sprinkle with dressing (C) and seasoning (D). Toss well to mix and serve in individual salad bowls.

Ingredients

300g vegetarian mutton
100g potatoes
60ml thick coconut milk
250ml water
50ml evaporated milk
4-5 tbsp oil

Ground spice ingredients (A)
4 red chillies, seeded
5 dried chillies, seeded
2cm piece fresh turmeric
4cm ginger
30g galangal
4 candlenuts
1 tsp vegetarian belacan
1 tbsp coriander powder
2 tbsp curry powder

Spice ingredients (B)
3 cardamoms, smashed and use the seeds only
3cm cinnamon stick
1 star anise
2 sprigs curry leaves

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

Methods:

Boil potatoes in salted water until done. Drain and peel the skin then cut into cubes.

Heat oil in a pot and fry ingredients (B) until fragrant. Add ground spice ingredients (A) and continue to fry until oil separates.

Pour in thick coconut milk and add vegetarian mutton. Stir well. Add water and bring to a simmering boil over a gentle low heat.

Once it comes to a boil, add the potatoes and evaporated milk. Stir in seasoning to taste, then dish out to serve.

Ingredients:

1 medium sized cabbage
4 tablespoon of vegetable oil
2 teaspoons of curry powder
250 grams of minced beef
250 grams of cooked prawn meat
1 onion, finely chopped
1 chili finely chopped
1 teaspoon of salt salt
1 teaspoon of pepper
Splash of water
Coriander to garnish

Directions

Shred cabbage into thin strips.
Heat the oil in a saucepan and stir fry the beef over medium heat until cooked..
Heat oil in a saucepan, then stir-fry onions and the beef with the curry powder and salt over medium heat, cooking in small batches then returning all to the pan for 2 minutes until mixed and cooked throughout. Remove from pan and set aside.
Add the chopped prawn meat and chili to the pan and stir fry, once cooked mix with beef mixture and set aside.
Heat the wok to high and add a little water and remaining oil, then add the cabbage in batches.
Once cabbage is nearly cooked, add a cup of cabbage, with a cup of the meat mixture and stir fry on high for a few seconds.
Do not overcook the cabbage, it is best served a little crisp.
Serve sizzling with some coriander to garnish.

INGREDIENTS

* 3 teaspoons lemon juice
* 1 1/4 cups milk
* 2/3 cup vegetable oil
* 2 teaspoons orange zest
* 3/4 cup packed brown sugar
* 3 teaspoons vanilla extract
* 1 1/2 cups whole wheat flour
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1 1/2 cups grated carrots
* 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch spring form pan. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
2. In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
3. Pour the batter into an 8 inch spring form or other deep 8 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.

INGREDIENTS

* 1 1/2 cups water, divided
* 1/2 cup dried soy chunks (textured vegetable protein)
* 1 tablespoon peanut butter
* 1 tablespoon canned cream of coconut
* 1/2 bird’s eye chili, seeded and minced
* 1/2 green onion, diced
* 1 teaspoon chopped cilantro
* 1/2 cup uncooked quinoa
* salt and pepper to taste

DIRECTIONS

1. Boil 1/2 cup water, and pour into a bowl. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks.
2. Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to low, cover, and simmer 15 minutes, until quinoa is fluffy. Stir in the soy chunks and peanut butter sauce, and season with salt and pepper to serve.

Ingredients :

4 x Bean-curd/tofu cakes
1 cup Bean sprouts, scalded
3 x Inches cucumber, shredded
Salt
Oil

FOR THE SAUCE
2 x Green chilies, sliced
2 x Red chilies, sliced
2 x Garlic cloves, crushed
1 1/2 tbs Soy sauce
1 1/2 tbs Vinegar
2 cup Peanuts, roasted pounded/blended *
3/4 cup Water
2 tbs Fresh cilantro leaves chopped
Salt

Method :

* Or substitute 1/2 cup peanut butter for pounded/blended peanuts.
* Heat enough oil (about 2 inches/5 cms deep) in a wok or pan to deep-fry the bean-curd/tofu cakes until they are slightly brown. Lift them out and let them cool.
* Then cut each cake into 2 pieces and make a deep slit across the center to form a pocket.
* After that, mix the bean sprouts and cucumber in a bowl and season well before filling the bean-curd/tofu pouches.
* For the sauce, pound or blend the chilies and garlic together. Then add the soy sauce, vinegar and salt. Next put in the ground peanuts and add the water a little at a time. Stir to make a smooth coating sauce.
* Arrange the stuffed bean-curd/tofu cakes on a dish garnished with slices of cucumber and fresh cilantro leaves and pass the peanut sauce separately.