~ MALAYSIAN FOOD ~

[MysteRy]

Mee Goreng/Fried Noodles




Ingredients:
400 grm fresh yellow noodles – wash and drain dry
2 shallots – sliced thinly
3 cloves garlic - chopped
1 piece chicken breast – cut thinly and season with salt and pepper
15 shrimps – peel and deveined
1 small bunch of Chinese chives – cut into 1” length
2 cups of bean sprout

Seasoning:
1 tbsp oyster sauce
2 tsp dark soy sauce
3 tbsp soy sauce
2 tbsp siracha chili sauce
½ chicken stock or water
Salt and pepper to taste

Method:
1. Mix all the seasoning ingredients together and set it aside. Heat up the wok over high heat. Add in about 3 tbsp olive oil. Sauté garlic and shallots until fragrant and lightly brown. Add in the chicken. Stir fry for until the chicken changes color.

2. Add in the shrimps. Stir fry until the shrimps turn pink. Add in the noodles and the seasoning mix. Continue to stir and toss until the noodles is cooked and well mixed. Lastly add in the bean sprout and chives. Give another few toss till well combined.

3. Check seasoning. Dish out and serve warm.

[MysteRy]

Curry Noodles/ Curry Laksa




Ingredients:
1 packet of Curry Laksa Paste
1 can of coconut milk
2 cups of bean sprouts – remove the roots
20 pcs of shrimps – peel and deveined
12 pieces of tofu puffs – wash and squeeze out the oil
Some fish balls/shrimp balls or fish cakes
A small bunch of long beans – cut into 1” length
4 hard boiled eggs
A packet of yellow noodles
Salt and sugar to taste.

Method:
1. Boil some water in a medium size saucepan and blanch the bean sprout for 20 seconds. Remove and blanch the noodles for 1 minute. Remove and drain.

2. in a big pot, bring 1000 ml water to boil. Add in the paste, long beans and cook on medium heat for 5 minutes. By this time you can see some oil floating on the top of the broth. Remove some of it.

3 Add in the fish/shrimp balls, prawns, tofu puffs. Let the soup simmer for another 2 minutes until the shrimps is cook and the balls are heated through. Add in the coconut milk. Stir and bring it up to a slow boil and turn off the heat. Check seasoning as you might need to add some salt to it.

4. To serve, put a handful of noodles at the bottom of the bowl, tops it with bean sprouts and eggs. Put in the laksa broth together with shrimps, long beans, fish cakes, fish balls and tofu puffs. Serve warm.

[MysteRy]

Rojak Buah (Fruits & Vegetable In Peanut Sauce)




Fruits used:
Pineapple
Green Mango or semi ripe mango
Jicama/Sengkuang
Cucumber
Guava

Sauce Ingredients:
1 anchovies stock cube(dissolve with a bit of water)
1 in roasted shrimp paste
2 ½ tbsp thick soy sauce
½ cup sugar or brown sugar
250gm palm sugar/gula melaka
2 red chilies(if want more spicy can add bird’s eye chilies)
2 tbsp tamarind juice
2 tbsp calamansi lime juice/or normal lime juice
½ cup roasted groundnuts(grind to a paste)
1 ¼ cups fried plain flour
1 tbsp sesame seeds (roasted)
Salt to taste

Toppings
1 cup roasted groundnuts /peanuts (ground coarsely)

Method:
1.Pound red chilies and roasted shrimp paste .Keep aside.

2.In low heat, mix in 1 cup water with palm sugar.Let it cook until palm sugar melts.In between add in the sugar/brown sugar.Once the syrup thicken slightly, close fire.

3.Slowly add in the palm sugar syrup into the fried plain flour. Stir quickly until the syrup is mixed well with the flour.Sieve the mixture.

4.Add in soy sauce, pounded chili and shrimp paste , grounded peanuts, tamarind juice, lime juice , anchovies mixture and salt to taste . Give a good stir and finally add in sesame seeds .Stir again.

To serve:
In a bowl , add in cut fruits and vegetable, add in the sauce and give it a stir so that the sauce is well combine with all the ingredients, garnish with a generous amount of coarsely pounded peanuts or roasted groundnuts.

[MysteRy]

Tom Yam Soup




Ingredients:
1/2 kg shrimps with shell removed except the tail
2 liters water
2 tablespoon cooking oil
3 tablespoons curry paste, depending on taste
2 tablespoons tamarind juice
2 teaspoons ground turmeric
1/4 cup cilantro leaves
1 teaspoon coarsely chopped red chili
8 whole Kaffir lime leaves
2 tablespoons Thai fish sauce
3 tablespoons lime juice freshly squeezed
2.5 teaspoons brown sugar

Method:
Using a large heated pan, add the cooking oil. Add the shells of the shrimps together with the shrimp heads and fry in a moderately high heat for about 10~12 minutes or until fragrant and the color changes to dark orange. Mixed one cup of curry paste to a cup of water and add into the pan. Keep boiling until the water level is slightly reduced. It should takes about 5 minutes. Simmer for another 25 minutes after adding the rest of the water.
 
Drain the stock and remove the shrimp heads and shells. Add the turmeric, chili, tamarind and lime leaves into the stock. Bring to the boil for about 2~3 minutes. Add the raw shrimps and cook until the shrimps turn pinkish in about 4~5 minutes.
 
Use a small bowl to combine all the fish sauce, sugar and lime juice. Mix well and add into the stock with the shrimps. Serve immediately while hot with some sprinkling of the cilantro leaves.

[MysteRy]

Sambal Udang (Prawn Sambal)




Ingredients:
3 tablespoons oil
600g (1.5 lbs) prawn/shrimp, shelled and deveined
2 cups water
2 tablespoons tamarind pulp, mixed with 1/2 cup water and strained
3 kaffir lime leaves, sliced thinly
2 teaspoons salt or to taste
1 teaspoons sugar or to taste

Spice Paste
10 dry red chilies, deseeded
10 shallots, peeled
30g (1 oz) belacan

Method:
1.Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.

2.Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.

3.Add the prawn and continue to stir-fry for about 2-3 minutes.

4.Add in the water, tamarind juice and bring it to a quick boil. Add in the kaffir lime leaves, salt, and sugar. Dish out and serve immediately.

[MysteRy]

Seafood Curry (Malaysian Indian-Style)





Ingredients:
1 pack seafood curry paste
6 large prawns
6 squids
6 scallops
1/2 lb. seabass fillet (cut into small cubes/pieces)
1 tomato (cut into wedges)
2 tablespoons coconut milk
1 tablespoon tamarind pulp (soaked in 4 tablespoons water and extract the juice)
2 shallots (peeled and sliced)
1 1/2 cups water
1 tablespoon oil
Salt to taste
1 sprig curry leaves (optional)

Method:

Heat up a pot and saute the shallots until aromatic.

Add the curry paste into the pot and do a few quick stirs. Add 1 1/2 cups water and bring it to boil.

Then add the seafood, cover the pot until cooked.

Add the coconut milk and salt to taste. Serve hot.

[MysteRy]

Ice Kacang (ABC) / Malaysian Shaved Ice Recipe




Ingredients:
2 cups ice cubes or crushed ice

Syrup

1/4 cup dark brown sugar
1/3 cup water
3 drops red coloring, optional

Toppings:

2 tablespoons condensed milk or evaporated milk
2 tablespoons canned red beans, in kernels
2 tablespoons canned sweet corn, cream-style
2 tablespoons grass jelly pieces
Attap chee (palm nuts), optional

Method:

1.Add all the ingredients in the Syrup in a small sauce pan. Heat it up over medium heat. As soon as the sugar melts and the syrup starts to bubble, turn off the heat. Set aside and let cool.

2.Prepare the shaved ice by using a blender. Make sure the ice is completely shaved.

3.Transfer the shaved ice to a bowl and add 2 tablespoons syrup, follow by all the ingredients in the toppings. Serve immediately.

[MysteRy]

Lamb Rendang (Spicy Lamb Curry)



Equipment:
Crock Pot

Ingredients:
1 1/2 lbs boneless leg of lamb (or any other stewing meat), cut into cubes
7 tablespoons oil
1/4 piece turmeric leaf (optional), thinly shredded
10 kaffir lime leaves
1 stalk lemongrass, cut into 2-inch length
1 1/2 cups coconut milk
2 tablespoons desiccated coconut, lightly toasted
2 small sized potatoes (optional), peeled, and cut into bite-size
salt and sugar to taste

Spice Paste:
3 tablespoons oil
10 dried red chilis, soaked in warm water and seeds removed
5 fresh red chilis, seeds removed
2 stalks lemongrass (white part only), lightly smashed
7 shallots, or 1 small red onion
1 clove garlic
1/2-inch ginger, peeled
1/2-inch galangal (lengkuas), peeled
1 teaspoon corriander seeds
1 candlenut, lightly smashed
1 teaspoon tamarind paste
1 tablespoon turmeric powder
1 teaspoon salt
1 teaspoon sugar

Method:
1. Plug in the crock pot/slow cooker and turn setting to High. Blend all Spice Paste ingredients in a food processor until fine. Scoop out, and set aside. Season lamb cubes with a little salt and put aside.

2. In a wok, heat up oil, stir-fry turmeric leaf and kaffir lime leaves until fragrant.

3. Turn heat to slightly medium-high, add blended Spice Paste, stir-fry until fragrant, or until color changes for 5 minutes.

4. Put in lamb cubes, stir well and continue cooking for 5 minutes.

5. Pour in coconut milk and toasted coconut and bring to a quick boil. Turn off heat and move all pre-cooked contents from wok into crock pot and braise for 1 1/2 hours.

6. Remove pot cover, stir and check to make sure the dish is not too dry and the lamb is tender enough to your liking.

7. Mix in potatoes, cover pot, and continue cooking for 1-1 1/2 hours, or until the meat is tender enough. Turn off heat. Unplug crock pot and allow the dish to sit for 30 minutes to 1 hour. The sauce will slowly evaporate, and may appear slightly dry and thickened. The Lamb Rendang is ready to dish up. Serve with steamed white rice or coconut rice.

Cook’s Note:
You may substitute coconut milk for yogurt, milk, evaporated milk or other dairy products, however it will alter the taste of an authentic Rendang.

Desiccated coconut may be replaced with a two tablespoons of coconut milk.

Rendang tastes better when served the next day. If possible, store some overnight in refrigerator.