Char Kuey Teow Penang

 Bahan-bahan ( 2 org )

• * UTK PASTE *
• 200 gm udang
• 250ml air
• 4 ulas bawang putih di ketuk
• 6 sb sos tiram
• 3 sk kicap pekat
• 3 sb kicap manis
• 1 sk petis
• 2 sb pati ikan bilis / pati udang
• 2 sk garam (kalau sos tiram masin kurangkan 1sk)
• 1 sk gula
• * UTK MEE *
• 300 gm kuey teow
• 1 sb cili boh
• kerang
• sedikit kucai & taugeh
• 2 biji telur

Cara-cara

1. UTK PASTE- Rebus udang dgn air. Bila udang hampir masak, angkat udang dan ditoskan airnya. Air rebusan jgn buang....
2. Campurkan semua bahan utk paste dgn air rebusan udang tadi, reneh hingga menjadi paste yg agak pekat. Matikan api biarkan paste sejuk dan bolehlah simpan dlm fridge.
3. UTK MEE- Tumis lada boh hingga garing. Masukkan dlm 4sb paste td. Masukkan udang yg telah direbus td n kerang. Biasanya penang char kuey teow agak berkuah so letak sikit air dlm 1/2 cwn.
4. Air didih masukkan kuey teow, kucai, taugeh n kacau rata. Pecahkan telur, kacau dan bolehlah diangkat. Proses memasak kuey teow ni dlm 3-4 min sj, pastikan api kuat semasa memasak.
5. **Paste ni selalu depa guna tuk meniaga so udang yg direbus mmg depa pakai. Tapi utk kegunaan sendiri kalau tak nak rebus ngan udang pun boleh tp petis kena tambah lg, jd 1sb. Paste ni juga sepatutnya sudah cukup masin dan manisnya so tak perlu letak lg garam n gula masa masak buat kuey teow tp kalau rasa cam tawar leh adjust eh......

Mee Kolok Sarawak

 

 

Bahan-bahan ( 1 org )

• 1 gulung mee kering (mee sanggul/yee mee)
• 3 ulas bawang putih (mayang)
• 2 sudu besar minyak
• 2 sudu besar sos tiram
• 2 sudu besar kicap pekat
• 2 sudu besar kicap cair
• 4 helai daun sawi (potong 1 inci)
• 1/2 cawan daging / ayam rebus (rebus dgn 1 ketul kiub ayam maggi)
• 3 cawan air rebusan daging/ ayam
• 1/2 labu bawang besar (potong berbaji halus)
• Garam , gula, lada sulah dan ajinomoto secukup rasa
• HIASAN - Daun bawang dan bawang goreng secukupnya

Cara-cara

1. Panaskan minyak.Tumis bawang putih hingga naik bau.Masukkan bawang besar.Kacau seketika hingga layu.Masukkan sos tiram, kicap pekat, kicap cair dan air rebusan daging/ayam.
2. Masukkan mee.Biarkan sedikit lembut.Masukkan garam, gula dan ajinomoto secukup rasa.Kacau seketika.Masukkan sawi, daging/ayam rebus (yang telah dipotong nipis).Masak hingga mee lembut sedikit dan sawi layu.
3. Angkat dan hidang segera.Hiaskan dengan daun bawang dan bawang goreng. Tambahkan lada sulah jika suka.

Delicious Cendol Recipe

A popular Malaysian dessert in which strands of green "cendol" are served in a cold mixture of coconut milk, brown syrup made from the local gula melaka, and shaved ice.
 








Ingredients

150g green pea flour (Lek Tau Hoon) 20 pieces pandan leaves, cut into 5cm lengths 1 tbsp alkaline water (lye water or kan sui) Method Liquidise the cut pandan leaves with 570ml water. Strain juice through a fine sieve and add in lye water.

Soak green pea flour in 290ml water for at least an hour. Add in pandan water mixture. Cook mixture in a heavy-based saucepan, stirring all the time until it thickens, turns shiny and begins to boil. Do not overcook, as it would be difficult to press through the wooden cendol-making frame. Press dough through the cendol-maker with quick short strokes (keeping dough warm all the time) into a basin of ice water, approximately six inches (15cm) away from the surface of the water or the cendol would become too long. Leave the cendol pieces to harden for 10 minutes before rinsing several times to prevent them from sticking to each other. Squeeze two big coconuts with two litres boiled, cooled water to get enough santan. Add 1/2 tbsp salt and chill in the fridge. Serve cendol with the santan and gula melaka syrup.

Mamak Mee Goreng (Mee Goreng Mamak)

It’s been a busy week and I haven’t had much time to cook. However, food is food; you have to satiate your hunger regardless of how busy you are. I wanted to prepare something not overly complicated yet different tonight so I cooked up this nice serving of Indian Mee Goreng.

Sour, spicy, sweet, and tangy come through in this dish. I loved the fried bean curd, potato, and squid (a substitute for baby octopus or cuttlefish). Indian Mee Goreng is darn delicious.

Recipe: Mee Goreng
Ingredients:
Cooking Oil
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste (recipe below)
1 lb of Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
1 potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
A handful of bean sprouts
1 stalk of spring onion (cut into small pieces for garnishing purposes)
2 red chilies (sliced for garnishing purposes)
1 lime (cut into wedges)
Sauces:
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste
Chili Paste:
Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. Set aside.
Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.
Note: Indian Mee Goreng is Malaysian dish. Created by Mamak (Indian-Muslim in Malaysia), it cannot be found in India.

Nasi Tomato Simple

Bahan-bahan ( 4~5org )

* 4cwn beras(dibersih dan ditoskn)
* 190g minyak sapi(kalau darurat boleh guna marjerin)
* 2 kuntum bunga cengkih
* 1/2 kuntum bunga lawang
* 3 biji buah pelaga
* 5 cm kulit kayu manis
* 1 biji bawang besar dicincang
* 160g tomato puree (dlm tin)
* 1.8 leter air rebusan yang cair (bole juga nk guna kiub pati ayam)
* daun saderi yang telah dicincang dan bawang merah (optional)
* bhn dikisar: 2 ulas bawang putih, 3 ulas bawang merah dan 1 hiris halia

Cara-cara

1. Cairkan minyak sapi diatas api yang sederhana dan tumiskan rempah-rempah selama 1-2 minit.
2. Masukkan bahan tumbuk dan teruskan menggoreng hingga masak. Masukkan bawang besar dan goreng hingga layu.
3. Kecilkan api dan tuangkan puri tomato.Biarkan mendidih perlahan-lahan dan masukkan beras.Kacau rata-rata selama 1-2 minit.
4. Masukkan air rebusan dan garam secukup rasa.Biarkan cecair meresap ke dlm beras sebentar.
5. Kecilkan api, tanak nasi itu dengan bertutup hingga masak, masukkan daun saderi dan bwg goreng.

Garlic Mud Chicken

A recipe for Garlic Mud Chicken. Follow the simple recipe instructions for Garlic Mud Chicken shared by other home cooking experts.

Ingredients
3 lb. Roaster Chicken

3 Garlic*

1 Tbs. Cajun Spices,

3/4 c. Of Olive oil;**

1 c. All purpose flour**


Directions
Preheat oven to 325 *large heads of (about 50 cloves) **or as needed As the coating hardens and bakes on the chicken, the flavors and juices are all sealed in.. Best chicken you ever ate. Put peeled garlic cloves in blender with 1/2 cup of olive oil and Cajun spices. Blend until creamy consistency, add more oil if needed. Place the oil and garlic mixture in a large bowl. Add flour slowly, mixing until a very heavy, thick, smooth mud like consistency is achieved. With string, tie the chicken wings and the legs tight against sides of carcass. Using a spatula, completely coat chicken with Garlic Mud, as evenly as possible, using it all. Fill in all crevices between wings and legs. Place on a rack, breast side up, in a pan and put in preheated oven. Roast whole chicken about 1 1/2 to 2 1/2 hours or until coating is browned well. If using cutup chicken, coat each piece very well, place on a rack and roast for a shorter time, until chicken coating is brown. Serve chicken with the crisp pieces of Garlic coating .. I would suggest using a vertical roaster. It is a wire stand that the chicken slips down on and is vertical. Set your bottom rack as low as possible to accommodate in oven. Even a lower heat setting with a longer roast time is even better., This is a modification of an old Chinese recipe called Beggers 01/05/92 5:35 PM Chicken. They used mud to encase it...Then

put into a hot bed of coals to cook.... FROM: MARTY FEINS

Million dollar recipe

A recipe for Millionaire Chicken. Follow the simple recipe instructions for Millionaire Chicken shared by other home cooking experts.

Ingredients
24 oz. Chicken breast; or 1 chicken

2 c. Leek tops; cut into pieces

2 Slices of ginger root

4 c. Shantung cabbage; shredded

SAUCE A: 2 Tbs. Peanut oil

1/3 c. Scallions; chopped

1 Tsp. Ginger root; minced

1/2 Tsp. Szechuan peppercorns*

1 Fresh hot chili pepper; chopped

SAUCE B: 2 Tbs. Dark soy sauce

1 Tbs. Hoisin sauce

2 Tsp. Honey

2 cl Garlic; minced

2 Tsp. Hot sauce

*Measured after being ground in pepper mill.

Directions
Rinse chicken breasts in water. Bring 2 quarts water to a boil in a saucepan with a tight-fitting lid. Add leek tops and 2 slices ginger. Bring water back to a boil. Add whole chicken breasts cover and cook over high flame for 15 minutes. Turn off heat and allow chicken breasts to cool in water for 45 min. leaving the cover askew. Lift chicken breasts out of saucepan and let them drain in a strainer set over a bowl for 20-30 minutes. Refrigerate chicken breasts well covered until cold. Remove skin and bone then pull chicken meat apart into coarse shreds with fingers. Refrigerate until ready to use. Shred Shantung cabbage and refrigerate. In a sm. saucepan mix together ingredients for Sauce A. In a small bowl Mix together ingredients for Sauce B. In a lg. bowl mix together the chilled cabbage and chicken. Heat Sauce A until it bubbles then simmer for 1 min. Add Sauce B to Sauce A. Pour sauces over chicken and cabbage just before serving. Mix well and serve immediately. All prep. except shredding cabbage can be done a day ahead. Cabbage can be shredded early in the day and then refrigerated. Makes an excellent lunch entree. Can be served as an appetizer alone or accompanied by Shrimp Toast and Pearl Balls. This is thought of as a salad. Think of the sauces as the dressing. Lettuce can be used in place of the cabbage. YIELD NOTE: 4 servings if served alone; 8 servings if served with appetizers; 2 to 3 servings if served as entree.

Sambal Tumis

Ingredients:
100 g squid
30 dried chillies
2 medium onions
4 sq-cm belacan
1 cup thick tamarind juice, salt to taste
3 Tbsps sugar

Method:

1. Grind chilli with onions and belacan. (Remove most of the seeds of the chilli first).
2. In a wok, heat 1 cup cooking oil
3. Fry ground ingredients till fragrant and thick.
4. Stir in salt, sugar and tamarind juice. Stir well.
5. Add squids and cook till sambal thickens and oil oozes from sambal.

BERGEDEL (Spicy Fried Potato Patties)

Ingredients:
1/2 kg potatoes
1/2 cup minced meat
1 teaspoon salt
1/2 teaspoon pepper powder
1 clove garlic
1-cm ginger
2 stalks spring onions - sliced
2 eggs

Method:

1. Pound ginger and garlic, mix with minced meat.
2. In a wok, fry the above till meat is cooked.
3. Remove meat and leave it aside.
4. Peel and slice potatoes. Fry potatoes until golden brown.
5. Mash fried potatoes.
6. Mix mashed potatoes, cooked minced meat, sliced spring onions and add pepper and salt. Mix thoroughly.
7. Pinch a bit of the mixture and make it into a flat round piece (about 2 inches in diameter). Repeat process till all the mixture is used up.
8. Beat eggs in a bowl. (Do not overbeat the eggs.)
9. Heat wok with oil.
10. For every potato round, cover with beaten egg and drop it in the hot oil.
11. Turn once when brown.
12. Remove from heat, drain excess oil, and serve while hot.

Serunding Raya

Ingredients:
1 whole coconut
1 cup thick tamarind juice
1 teaspoon salt
3 tablespoon sugar


Grated Spices to be Ground"
1 tablespoon cumin
1 tablespoon coriander
2 lemongrass
2-cm galangal
3-cm belacan
2 Tbsp ground chilli
1 medium onion
3 garlic cloves



Method:

1. Fry grated coconut without oil till it turns light brown in colour.
2. In a big wok, with about 1 cup oil, fry ground spices until fragrant.
3. Add tamarind juice, salt and sugar. Add in coconut and stir and turn constantly, so that coconut does not burn.
4. When the mixture is dry and slightly oily, remove from heat.

SAYUR LODEH (Malay Mixed Vegetable Curry)

Ingredients:
2 Coconuts - freshly grated and squeezed for coconut milk


Group A
8 pieces Beancurd
10 Long Beans
1/2 Cabbage
4 Brinjals a.k.a. Eggplant (optional)
2 medium-sized Turnips

Group B
2 medium Onions (Sweet / Bombay Onions would be best)
4 cloves Garlic
2-cm length of Ginger
6 Red Chillies

Group C
2 stalks Lemongrass
4 sq cm Belacan
20 dried Ikan Bilis (Anchovies)
1 teaspoon Turmeric Powder
1 teaspoon Coriander Seeds
1 teaspoon Cumin
2 Bay Leaves



Method:


Preparation of Ingredients in Group A

1. Slice beancurd into 4 triangles. (Slice diagonally across all four corners).
2. Cut long bean into lengths of about 1.5 inches at a diagonal slant.
3. Cut cabbage into 4-5 wedges.
4. Slice eggplant at a diagonal slant.
5. Cut turnips into chunky sticks.


Preparation of Ingredients in Group B

1. Slice onions, ginger and garlic.
2. Deseed chillies and slice finely.


Preparation of Ingredients in Group C

1. Pound all ingredients in Group C with a pestle and mortar. (Or grind in a food processor).



1. In a large pot, heat about three-quarters cup of cooking oil.
2. Fry C until fragrant, stir in B, until the onions and chillis are soft.
3. Pour in 2 large bowls of coconut milk.
4. When it comes to a boil, drop all vegetables, bay leaves and the remaining coconut milk.
5. Stir now and then and allow it to come to a boil.
6. Serve in a deep plate / bowl with rice or lontong, sprinkle some serundeng over it, together with some malay-style chilli sauce on the side. (Lontong should be served either cubed or sliced into rounds or squares.

Lontong Raya

Ingredients:
5 banana leaves
6 tins (750g) uncooked rice (use empty condensed milk tins as measuring cups)
1 tablespoon salt
2 pandan leaves (hold them together and tie a knot in the middle)
Water
*Lontong moulds (or long, hollow metal cylinders will do)

Method:

1. Clean banana leaves and wipe dry. Scald to soften.
2. Wash the rice and drain the water.
3. Line each mould with a cleaned sheet of banana leaf, overlapping the edges a little.
4. Fill each mould with 1 1/2 tins of washed uncooked rice (the rice should cover exactly half of the length of the mould so adjust the amount when necessary).
5. Secure cover and drop lonton into boiling water in a pot big enough to hold 4 rolls of lontong. Sprinkle salt, and drop pandan leaves into boiling water. Cover.
6. Check water and fire constantly. Boil for 5-6 hours.
7. Remove from pot and leave the rolls of lontong to cool.
8. Peel banana leaves from lontong and cut to desired serving size.



*If you are unable to obtain Lontong moulds, try to get hold of a few hollow metal cylinders, with a length of about 12 inches and a diameter of about 4 inches. Clean and trim the banana leaves and line the inside of the cylinders with the leaves. Try to trim the leaves only a little so that one sheet of leaf can line the entire cylinder with the edges overlapping a little. You'll also need to cover one end of the cylinder while you fill it with rice then you'll have to secure the other end as well.

Kerabu Raya

Kerabu Raya
Ingredients
150g squid, cleaned and cut into 1cm slices
300g medium-sized prawns, shelled
200g steamed chicken meat, shredded
12 cilipadi, thinly sliced
1 big onion, thinly sliced
3-4 kaffir lime leaves (daun limau purut), finely sliced
For Sauce:
3 tbsp lime juice
2 tsp fish sauce
1/2 tsp light soya sauce
A dash of pepper
2 tsp sugar
2 tsp sesame oil
For Garnishing:
Coriander leaves
Chopped spring onions
Chilli slices
1 ginger flower (bunga kantan), thinly sliced

Method
Parboil squid and prawns till cooked. Drain well. Mix sauce ingredients in a mixing bowl. Add cilipadi, squid, prawns and chicken meat and onion slices and kaffir lime leaves. Stir to combine. Dish out onto a platter and add garnishing.

Yellow Rice or Nasi Kunyit

Ingredients
7-cm piece turmeric
450g glutinous rice
1 piece tamarind
10-15 peppercorns
2 screwpine leaves
1/2 coconut, grated
1 tsp salt

Method
Clean turmeric and pound till fine. Wrap in a piece of muslin and tie it up firmly. Wash the rice and soak in a bowl of water with the turmeric and tamarind for at least 3 hours, preferably, overnight. Drain the soaked rice. Place the rice in a steamer with peppercorns and screwpine (pandan) leaves and steam over boiling water for 20-30 minutes. Meanwhile, extract 1 - 1 1/2 cups thick coconut milk. Add in salt. When the rice is cooked, dish it into a large bowl and mix it with the thick coconut milk so that the rice grains are loosened. Return the rice to the steamer and steam for another 10 minutes. Serve with chicken curry, beef curry or rendang.

Rendang Raya

Rendang Raya
Ingredients
1 kg beef or mutton
1 cup of kerisik (dry-fried grated coconut)
4 bowls of coconut milk
squeezed from 2 whole coconuts
8 kaffir lime leaves
2 pieces of turmeric leaves (finely shredded)
1 tablespoon tamarind
juice
Salt (to taste)
Gula Melaka (palm sugar to taste)
Ingredients, ground into a paste: 2 stalks lemon grass

3-cm ginger
3-cm galangal (lengkuas)
3 cloves
20 shallots
15 dried chillies, already softened in water
5 pieces of garlic

Method
Fry the paste with the meat in a wok for about 15 minutes. No oil is required. Add in the kaffir lime leaves, turmeric leaves and kerisik. Pour in the coconut milk, tamarind juice. Add salt and gula melaka. Cook the meat till it is tender and the gravy is very thick. Keep stirring and lower the heat to prevent the gravy and meat from burning.

Deep Fryer Sopaipillas

vegetable oil
1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. nonfat dry milk
1 tsp. vegetable shortening
1/2 cup cold water
Heat oil in an electric deep fryer to 370°F - 380°F. Combine
flour and next 4 ingredients in a food processor and pulse 3-4
times. With machine running, pour in water through feed tube and
process about 15 seconds, or until ingredients begin to come
together. Transfer mixture to a lightly floured work surface and
mix by hand, adding more flour as needed, to make a soft dough.
Roll into a circle about 1/8 inch thick and cut each circle into
12 wedges. Add 2 or 3 at a time to fry basket. Lower into hot oil
and fry 5-7 minutes, turning several times, until golden. Drain
on absorbent paper and repeat with remaining sopaipillas. Serve
with honey, syrup, guacamole or salsa

Deep Fryer Italian Zeppole

2-1/2 cups all purpose flour
1/8 tsp. salt
2-1/2 cups water
1/2 cup white wine
olive oil
1 Tbs. ground cinnamon
1 cup sugar
Sift flour and salt together in a bowl and set aside. Combine
water and wine in a saucepan over medium high heat. Do not boil.
When bubbles appear on the bottom of the pan, add flour mixture
all at once. Stir constantly with a wooden spoon until dough
comes together into a ball. Transfer to a lightly oiled work
surface. Pound with a rolling pin about 10 minutes, until smooth.
Roll dough into strips about 1/2 inch around. Cut into 8 inch
lengths and pinch ends together to make rings. Heat oil in an
electric deep fryer to 375°F. Without overcrowding, deep fry 2-3
pieces at a time 3-4 minutes until golden, pricking each one with
a skewer as it fries. Drain on absorbent paper. Combine cinnamon
and sugar in a bowl. Dip zeppole in sugar mixture while still
hot.

Malaysian Food

Food

Malaysian food is not only colorful, spicy and eclectic – but also downright tasty .With such a pulsating diversity of food styles, Malaysia is a fabulous place to enjoy the art of eating and drinking. Rice is the staple food in Malaysia. The rice eaten in Malaysia tends to be the local variety of rice (mainly from Kedah) or fragrant rice from Thailand. Rice can be eaten with variety of curries, vegetables and meat. It’s usually eaten for lunch and dinner.

‘Live to eat’ is the National mantra for Malaysians. Dining in Malaysia is inexpensive and there a variety of places from 5-star hotels to local stalls by the road. The variety of food is unbelievable and eating is a national past time for Malaysians because you’ll never run out in trying new food
I will write on the main food of the three races in Malaysia. These are just one portion of the food served, the ones i like There are many, do check this website for more. http://www.malaysianfood.net/
Malay
Satay

The secret of tender, succulent satay is the rich, spicy-sweet marinade made of peanuts and chilies. The marinated meat; chicken or beef, are skewered onto bamboo sticks and grilled over hot charcoals. Now there are new meats like rabbit, deer and also fish. A fresh salad of cucumbers & onions are served together with a spicy-sweet peanut sauce for dipping. Ketupat, a Malay rice cake is also an accompaniment to satay, great for dipping in satay sauce.
And guess what, the ebst place in Malaysia for satay is Kajang and that is where i live!! So yes, i am kind off bored with satay because everytime a visitor comes down, we have to eat there:-( But trust me, the place is always flooded with people and i must admit, it is tasty!!
Laksa

Thick rice noodles served in a tangy fish soup/gravy, made with mackerel and lots of aromatic herbs. Fresh garnishing of shredded cucumber, lettuce, pineapple, onion and fragrant mint leaves finishes the dish. There are slight variations in different parts of the country. The key ingredient is tamarind, used as a souring agent, giving it a tart tangy taste. This version of laksa from the ‘hawker food capital’ – Penang, is especially famous and well known as Penang Laksa or Penang Assam Laksa.
Nasi Lemak

This local Malay food is rice steamed with coconut milk and served with curry chicken or beef, fried anchovies and sambal (made of red chilies and onions). Sometimes pandan leaves are added when steaming rice to give it the fragrant aroma.
This is the best food who people who love spicy food. Though it’s kind off fattening but hey having it for breakfast just makes your day . You can see people sitting in the hawker’s stalls ordering for nasi lemak in the wee hours of the morning. It’s must try food in Malaysia and i am craving for it right now!!
Indian
The Indian food is usually hot and spicy. They eat their food with a variety of curries. As in accordance with their Hindu beliefs, they do not eat beef. Usually Indian food is sold at the various local stalls and often ordered with a glass of teh tarik meaning “pulled tea”. The tea is thick and frothy. The preparation involves passing the tea and milk from one big metal mug to the other with a “pour and pull” action.
Banana leaf rice

In banana leaf rice, white rice (or parboiled rice in authentic South Indian restaurants) is served on a banana leaf with an assortment of vegetables, curried meat or fish, pickles, and papadum (a cracker or flat bread). It is traditionally eaten with the hand.
The banana leaf is used as it is believed that the hot rice will release the coating on the banana leaf, which aids in digestion.
Briyani Rice

A very traditional Indian food where the rice is cooked in goat butter and spices. Briyani Rice refers to the rice only cooked without the meat, and is a choice of to eat with your selection of curries and side dishes. The dish is assembled by layering the flavorful rice with tender pieces of spiced-cooked lamb, mutton or chicken, with a garnishing of slivered almonds and raisins.
Chinese
Chinese food is generally milder compared to Malay or Indian food. But thanks to the influence from this multiethnic country, Chinese cuisine in Malaysia, has taken on a spicier touch, often reinventing classic Chinese dishes.
Dim Sum

Dim sum restaurants are usually large, noisy affairs – the dim sum served in little baskets or bowls and are whisked around the tables on individual trolleys or carts. Traditional dim sum includes various types of steamed buns such as cha siu baau, dumplings and rice rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options.
Bak Kut Teh

A very popular Hokkien herbal soup where pork ribs are long simmered in a ‘tea’ of Chinese medicinal herbs and whole bulbs of garlic, often with dried shitake mushrooms (black mushrooms) added for earthiness. It is usually served with rice and other vegetables made with oyster sauce. It is not only healthy but its good for digestion as well. Bak means pork, now there is also chi kut teh which is chicken for people who don’t eat pork.

Golden Tapioca Parcels

I was told that during World War II, tapioca was a staple diet in Malaya and helped to feed many families at that time. It is no more a staple diet now but tapioca (or “ubi kayu” as what it is known in Malay) remains a favourite snack for tea time. It can be steamed and eaten by dipping it into gula melaka or plain sugar. The adventurous might try honey instead. However, it is more common for it to be found sold in markets in the form of a yellow-tint cake. Not the cake as in cheesecake but more a local delicacy.

The yellow-tint comes naturally from the yellow flesh variety of the tapioca. Unlike the white coloured variety, the yellow flesh variety is harder to find. Grab them from the market if you are able to find them. I suspect the market vendors have taken big orders from the kuih vendors knowing that the yellow fleshed tapioca is in high demand. On its own, the tapioca is pretty much tasteless. It is also odourless and hence, you have to add flavouring to it when cooking.

The tapioca kuih or kuih ubi kayu or “chiu cze kuih” (in hokkien) is one of my favourites when I am in the mood to eat kuihs. I never knew how they were made until mum started making them recently, and regularly. So, there’s a good supply of tapioca kuih at home. I thought it must have taken lots of preparation or work but was I surprised when I found out how easy this kuih is to make. Truly, I don’t see anyone having any difficulty making this good looking tapioca parcels at home, save and except maybe trying to perfect it in texture and taste.

This is mum’s recipe for Golden Tapioca Parcels

Ingredients

• 500 grammes yellow-fleshed tapioca (finely grated)
• 5 to 7 tablespoons sugar (or to taste)
• some water or coconut milk
• banana leaves (cut into A4 size)

Method

Clean and steam banana leaves for 1 minute or until it is slightly softened which allows you to fold it without breaking. Remove from heat and set aside to cool.

Grate the tapioca into a large mixing bowl. Add sugar and mix well.

Sprinkle some water or coconut milk and continue mixing and kneading until the tapioca forms a dough which you can shape out. Do not add too much water till it becomes runny.

Place banana leave on the table and add 2 tablespoons of tapioca mixture in the centre. Flatten the mixture a little before folding the banana leaf over it to make a parcel. Repeat with the rest of the tapioca mixture.

Bring water to boil in a steamer. Then place tapioca parcels in the steamer and steam for 25 minutes on high heat. Thereafter, turn off the heat and allow tapioca parcels to stand (remain in the steamer) for 10 minutes before serving.

If you don’t have banana leaves, simply place mixture in a baking tin and steam. After steaming, you can choose to place it under a grill to give the upper layer a slightly baked texture.

Mee Kolok Sarawak

Kolok Mee refers to a dry version of noodles originating from Sarawak (I stand corrected). It is sometimes known as Sarawak Kolo Mee or simply Kolok Mee. It takes a few platefuls of this noodles before it grows on you. Perhaps it has to be due to the fact that it is rather plain looking compared to other more colourful noodle dishes. However, once you grow to like it, it can be addictive.

What I have cooked here is my home-made version of the Kolok Mee. Not the making of the noodles but rather, the mixture of sauces which came up with the Kolok Mee taste. It can be a tad saltish to some, so you might want to go easy on the amount of seasoning used here. As for the noodles, I am using dried instant noodles bought from Sitiawan, made by the Foo Chow community. The texture (which is a bit like pasta, but stiffer) is quite suitable for this seasoning…almost like Kampua Noodles. Wantan noodles are also suitable, especially the curly stringy type. Yellow noodles are not suitable. As I don’t have char siew available, I have decided to just have minced pork only for the topping. Try this recipe if you can and adjust the measurements according to your preference.

This is my recipe for Kolok Mee (serves 3 portions)

Ingredients

• 3 pieces of instant noodles
• 100 grammes of minced pork
• 1/2 bulb of garlic (finely chopped)
• spring onions for garnishing (chopped finely)
• 6 tablespoons of palm oil

Seasoning (for 3 servings)

• 3 teaspoons of fish sauce
• 1/3 teaspoon of salt
• 1 teaspoon of light soya sauce
• 1/3 teaspoon of monosodium glutamate
• a couple of dashes of white pepper powder

Marinade (for minced pork)

• 2 teaspoons of fish sauce
• 1 teaspoon of light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon of corn flour / potato flour

Method

Marinade minced pork for at least 1 hour.

Bring a pot of water to boil. Add instant noodles and cook till almost done. Remove noodles from pot using a net or colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Set aside.

Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.

Scoop up oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry minced pork till completely cooked (about 2 minutes). Sprinkle some water whilst stir frying to prevent burning. The minced pork should be just moist after cooking and not soaking in gravy. Remove cooked minced pork and set aside.

In a large bowl, add all the seasoning and stir well. Add cooked instant noodles and stir till evenly coated by the seasoning. Separate the noodles onto three serving plates. Add some cooked minced pork and garnish with fried garlic and spring onions.

Recipes Som Tam Thailand

Ingredients

• 8-12 Thai chillies (bird peppers), each cut into 3-4 segments
• 8 cloves garlic, peeled and cut each into 2-3 pieces
• 2 Tbs. small dried shrimp
• 4 cups julienned peeled unripe papaya - in strips 2-3 inches long and 1/8 inch thick
• 1 cup cut long beans - 1 1/2-inch-long segments
• 1 julienned carrot
• 1/4 cup tamarind juice the thickness of fruit concentrate
• Juice of 2-3 limes, to taste
• 2-3 Tbs. fish sauce, to taste
• 2-3 Tbs. palm sugar, melted with 1 Tbs. water into a thick syrup - use as needed
• 2 small tomatoes, cut into bite-size wedges; or 12 cherry tomatoes, halved
• 1/4 cup chopped unsalted roasted peanuts

Prepare the ingredients as indicated. Make tamarind juice by starting with 1 Tbs. of compressed tamarind in 1/3 cup of warm water. Work the tamarind with your fingers to dissolve the soft fruit; gather up remaining undissolvable pulp, squeeze to extract juice and discard. Add more tamarind or water as necessary to make 1/4 cup of concentrate.

Divide the ingredients into two batches and make each batch as follows.

Using a large clay mortar with a wooden pestle, pound the garlic and chillies to a paste. Add the dried shrimp and long beans and pound to bruise. Follow with the green papaya and carrot. Stir well with a spoon and pound to bruise the vegetables so that they absorb the heat and flavor of the chillies and garlic.

Add the tamarind and lime juice, fish sauce and palm sugar. Stir and pound a bit more to blend the vegetables with the flavorings and seasonings. Taste and adjust flavors to the desired hot-sour-sweet-and-salty combination. Then add the tomato pieces, stir and bruise lightly to blend in with the rest of the salad. Transfer to a serving plate and sprinkle with peanuts. Serves 6-8.

Notes and Pointers:

Green papaya has a very mild, almost bland, taste, but it is the medium through which robust flavor ingredients take body and form. It picks up the hot, sour, sweet and salty flavors, giving them a unique crisp and chewy texture unlike that of any other vegetable. When made into salad, you wouldn't know that it was mild and timid; you remember it only as bold and spicy.

Unripe papayas are readily available in various sizes and shapes during the summer at many Asian markets. Select one that is very firm with shiny green peel suggesting that it is as freshly picked as possible. Any very firm unripe green papaya can be used for the recipe, ranging from the small Hawaiian papaya to the huge Mexican variety. The important thing is that it should be unripe - the flesh still light green, almost white, in color after it is peeled. Select the firmest one you can find. Even green fruits will eventually ripen and turn soft if allowed to sit around for some time.

There are many ways to make green papaya salads, with varying degrees of hotness, sourness and sweetness. The hottest salads are probably made in northeastern Thailand and Laos where they are eaten with barbecued chicken and sticky rice as a staple food of the populace. There, the salads are made by bruising julienned green papaya with garlic and very hot bird peppers in a large clay mortar with a wooden pestle, then seasoning with lime juice, fish sauce and other flavorings.

Nasi Lemak Malaysia

As a self-proclaimed Malaysian home cook, it’s a shame that it took me so long to prepare nasi lemak, the de facto national dish of Malaysia. In my opinion, a truly remarkable nasi lemak is not to be taken lightly; it should fulfill a few requisites: quality, texture, flavors, and, of course, the right ingredients. This past weekend, I finally found the time and dedication to make this legendary dish…

The difference between a good nasi lemak and an exceptionally marvelous nasi lemak lies in the use of pandan leaves/screwpine leaves. Possessing highly fragrant floral smell, these leaves are used abundantly in Malaysian cuisine to infuse rice dishes or desserts with the signature aroma; a nasi lemak will not be a true nasi lemak without their presence. The other main ingredient of nasi lemak is dried anchovies, or known locally by ikan bilis. These little salted fish are used in the sambal.

As sambal is of the essence when making nasi lemak, I was extremely zealous when preparing it. I shun away from electrical appliances. Nasi lemak deserves better, it deserves to be prepared the traditional way, that is, with mortar and pestle.

I gathered all the ingredients for my rempah (spice paste), patiently and gracefully pounded away just like any traditional Malaysian home cooks do. This very exercise brought back a flood of memories. As a child, I loved observing my grandmother, my mother, and my aunt when they prepared their rempah with batu giling (a flat surfaced granite grinding stone); I would always volunteer to help them with the chore as it was pure fun playing real life masak-masak (cooking). As I reminisced back those childhood days in my family’s kitchen, I came to realize that it was probably the beginning of my life-long passion for cooking.

So, here I present you nasi lemak, a truly Rasa Malaysia dish.

Recipe: Nasi Lemak Ingredients:
Coconut Milk Steamed Rice
2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
Some water
Tamarind Juice
1 cup of water
Tamarind pulp (size of a small ping pong ball)
Sambal Ikan Bilis (Dried anchovies sambal)
1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar
Other ingredients
2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)
Method:

1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
4. Slice the red onion into rings.
5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
6. Heat some oil in a pan and fry the spice paste until fragrant.
7. Add in the onion rings.
8. Add in the ikan bilis and stir well.
9. Add tamarind juice, salt, and sugar.
10. Simmer on low heat until the gravy thickens. Set aside.
11. Clean the small fish, cut them into half and season with salt. Deep fry.
12. Cut the cucumber into slices and then quartered into four small pieces.
13. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
14. Serve with fried fish, cucumber slices, and hard-boiled eggs.

Nasi Ayam Penyet Batam

When I went to Batam during CNY holiday, I really can't stop eating their nasi ayam penyet. So I decided to cook my own. After cooking, I found the taste is same with the Indonesian one. Here I would like to share the recipe with all of my friends!

Bahan-bahan untuk sambal belacan
5 biji cili merah hidup- digoreng 15minit
5 biji cili api- digoreng 15 minit
2 inci belacan yang dah dibakar
segenggam assam jawa[buatkan jusnya dengan sidikit air,biar pekat lagi bagus].
limau kasturi masa dihidang

Cara- caranya
1. Seperti biasa bahan tadi kecuali air asam dikisar, jgn sampai lumat. Barulah dimasukkan air asam tuuu. Kacau sedikit.
2. Sampai sebati semua bahanya, siap dan dihidangkan.

Ayam goreng
1 kilo kepak ayam
2 sudu besar serbuk kunyit
1 sudu serbuk kari
secukup garam
segengam tepung beras

Caranya;
Gaul semua bahan bersam ayam hingga sebati dan perapkan 30minit. Panaskan minyak dan goreng hingga garing.

Dihidangkan bersama nasi putih, daun salad, timun, tempeh goreng (optinal), kacang botto (optional), sambal belacan dan sup daging.

Resepi Nasi Ayam Penyet Johor

wahhh..my feberet ni tau. tapi kalau tanya orang KL, ramai masih kurang kenal nasi ayam penyet ni. search kat google pun tak ramai yang post..so saya nak kongsilah resepi nasi ayam penyet ni. Tapi awas, kalau korang jenis tak tahan sabar bahaya makan ayam penyet ni.

Kenapa bahaya? sebab sambalnya mesti pedas dan ini akan menambahkan ketidaksabaran korang. Yang lagi penting ialah, korang takkan sabar nak tunggu restoran tu bukak nak beli ayam penyet. Dah ramai yang kena penyakit ni, mujurlah saya kena sikit je..hehe
Apa specialnya nasi ayam penyet ni sampaikan saya membawanya sebagai menu tengahari untuk seminar blogging pada 18 oktober ni? haaa..rahsianya pada ayam yang diperap dan digoreng garing beserta sambal yang cukup membuatkan orang menangis mengalahkan sedih tengok filem hindustan. Tapi yang bagusnya nasi ayam penyet ini ialah kekadang anda akan berpeluh-peluh lepas makan macam baru balik jogging..hehe
Ok..kembali ke resepi ayam penyet:

1- Ayam:

1/4 ayam tua (pencen)

2- Bahan untuk perap ayam:

4 ulas bawang putih
5 ulas bawang merah
2 sudu besar ketumbar
* semua bahan ni dikisar

3- Cara menyediakan ayam penyet:

1. Ayam diperap 30 hari minit dengan barang yang dikisar tadi tu (bahan untuk perap ayam) dengan sedikit garam
2. Rebus ayam tadi sehingga empuk sebelum digoreng garing
3. Kemudian hidangkan bersama hirisan timun, salad, kobis dan ulam-ulam yang anda suka

4- Menyediakan sambal

1. Bahan-bahan ialah 20 biji cili api, 5 biji cili merah, 3 biji tomato dan 3 inci belacan.
2. Semua bahan ini digoreng terlebih dahulu sebelum ditumbuk (nak blend pun boleh).

5- Cara nak makan:

1. 1 pinggan nasi putih (beserta nasi tambah)
2. 1 pinggan ayam yang telah siap digoreng tadi pada step 3
3. 1 mangkuk sambal
4. 1 mangkuk sup
5. 1 jag gelas air suam

*kalau nak rasa nikmatnya dan malas nak masak, saya sarankan pergi je kat Restoran Ayam Penyet Pinang di hadapan Apartment Melana, Tmn Universiti, Skudai ni..memang tip top. Kalau datang silap masa (biasanya pukul 7-8) memang korang takkan ada kerusi nak duduk sebab penuh.