Rasa Malaysia: Easy Asian Recipes. Malaysian Rendang. 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. 2. 3. 4. 5. 6. 7. Cook’s Notes: Desiccated coconut may be replaced with a two tablespoons of coconut milk. Beef Satay with Spicy Peanut Sauce. Click "Like" to Get New Recipes and Updates on Facebook Daily! Malaysian Style Beef Satay with Spicy Peanut Sauce | Makes 16 satay; 3 pieces of cut beef on each skewer Ingredients: 16-20 bamboo skewers (soaked in warm water for 1-2 hours) 2 lbs beef, cut into 1/4-inch thick, 3/4-1-inch cubes (Here, I use top sirloin which requires minimal cooking time) Satay spice paste (to marinate beef) Spicy peanut dipping sauce cucumbers, red onions, and rice cakes (optional), cut into bite size Satay Spice Paste: 1 teaspoon chili powder 2 tablespoons coriander powder 2 teaspoons turmeric powder 10 shallots, peeled, cut and halved 3 cloves garlic, peeled 4 stalks lemongrass, cut into 1-inch length (use white part only) 4 tablespoons sugar 1 teaspoon salt 4 tablespoons oil 1-2 tablespoon water Method: Blend all the Spice ingredients into a smooth paste.
Marinating Beef Satay: Spoon generous amount of the ready spice paste over the cut beef until they are well coated. Spicy Peanut Dipping Sauce: 1. 2. 3. 1. Beef Satay with Spicy Peanut Sauce. Spicy Honey Chicken. Spicy Honey Chicken. Sambal Udang (Prawn Sambal) Nyonya Acar Fish. Sambal Okra (Sambal Lady’s Fingers) Recipe. Curry Puff Recipe. Curry Puff–a snack filled with curried potatoes commonly found in Malaysian and Singapore–has been a hit in my circle of food blogosphere recently. Simcooks kicked off the craze for curry puff and did a “super-size-me” version; Budding Cook quickly followed with her rendition. Lured by these munchies, Keropok Man rushed out to his favorite joint in Singapore and stuffed himself silly with three big, crunchy, and golden ones while Tigerfish secretly made her cute minis… And then there is me.
Inspired by all the foodies above, I made some, too. Although not perfectly executed (almost half of my curry puffs exploded due to mishandling of Pepperidge Farm puff pastry), I was quite pleased with the result. As a Malaysian food ambassador-wannabe, I feel obliged to tell you that the authentic recipe does not call for frozen puff pastry (which is probably very hard to find in the region) and baking!
Melting Wok, Habeas Brulee, and Wandering Chopsticks, what are you waiting for? Claypot Chicken Rice Recipe (without Claypot) I am lazy by nature, very lazy. If I were to choose something to describe my laziness, it’s probably snake. Yeah, I am kind of like a snake. I don’t like to move around too much, unless I really have to, for example: when I have to eat or when nature calls. My perfect way of spending time is just to sit around and do nothing. But I feel lazier than usual recently.
Perhaps it’s just the hot hot summer. I still cook, but I cheat a lot, such as this claypot chicken rice without claypot. I am going to enjoy this summer and take things slow. OK, I just got lazy again, so I will have to share my claypot chicken rice recipe later. Honey Wings Recipe. If you have been reading and following Rasa Malaysia for a while, you would notice that I am not much a carnivore. I prefer seafood, but I do like chicken a lot, especially chicken wings. While most people perceive chicken as boring, I personally think that chicken—with the right recipe and preparation—can be very versatile and delicious.
And I feel very lucky to be a Malaysian because the Chinese, Malay, and Indians in Malaysia have many creative ways and interesting recipes when it comes to cooking chicken. Satay, ayam percik (Malay-style grilled chicken with coconut milk and spices), various Indian-Malaysian chicken curry, Chinese BBQ, salt-baked chicken, soups or stews, Nyonya food, the list just goes on. Everybody loves chicken in Malaysia. This past New Year’s Eve, my friend F at Salt & Turmeric prepared these turmeric and honey wings that have me craving for more since I tasted them. Sambal Belacan | Sambal Belacan Recipe. Grilled Fish | Grilled Fish Recipe. Ingredients: 1 lb. red snapper (cleaned and scales removed) A few sheets banana leaf (rinsed with water thoroughly and pat dry with paper towels) Grilled Fish Sambal: 6 oz. fresh red chilies (seeded and cut into small pieces) 1 tablespoon toasted belacan (Malaysian shrimp paste) 4 oz. shallots 1/4 teaspoon salt (or to taste) 2 teaspoons fish sauce 2 1/2 teaspoons sugar (or to taste) 1/2 lime (extract juice) 2 lemongrass (cut into thin slices) 4 tablespoons oil Sambal Belacan and Sliced Shallots Condiment: 3 red chilies (seeded) 2 bird’s eye chilies (seeded) – optional 1 teaspoon of toasted belacan 2 shallots (thinly sliced) 1/8 teaspoon of sugar Salt to taste 8 tablespoons of water + tamarind pulp (size of a small ping pong ball) Method: Grilled Fish Sambal Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor.
Heat up a wok and “tumis” (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste. KL Hokkien Mee. Ingredients: 200g of pork belly, skin and excess fat removed and sliced into 1cm pieces Marinade for Pork: 2 cloves of garlic, crushed White pepper to taste 1 TB of soy sauce ½ tsp oyster sauce 1 tsp sesame oil 1 tsp of cornflour Condiments: Shrimp (allow about 3-4 per person) White fish balls (allow about 2-3 per person) 4 cloves of garlic, finely chopped 1 small baby Chinese cabbage 250g of thick hokkien noodles Chu yau cha (recipe below) Seasoning: 2 TB of pork flavoured oil (recipe below) 4 TB of dark soy sauce (sounds like a lot, but this dish is suppose to be dark) 2 TB of light soy sauce (adjust if the stock is salty or to your taste) 3/4 C (180ml) of chicken or pork stock 2 tsps white sugar White pepper to taste 1 TB cornflour 2 TB cold water Method: Mix the sliced pork belly pieces into the pork marinade and set aside for 30 minutes.
In the meantime, prepare the rest of your ingredients and set aside within reach of your cooking area: Shrimp – peeled, deveined, tails removed. Penang Curry Mee. Ingredients: (A) Spice Paste: 10g belacan (Malaysian shrimp paste) 100g shallots 50g garlic 3 stalks lemongrass 10g dried and seeded red chilies 20 white pepper corns 4 heaped tablespoons coriander powder 5 tablespoons oil (B) Stock: 7 cups water or shrimp shell stock (preferred) 75g rock sugar 200 ml coconut milk 2 tablespoons chicken bouillon powder Salt to taste 12 whole tofu puffs Cooked pig’s blood cubes (cut into small cubes) Yellow noodles (scalded) Dried rice vermicelli (scalded) Fresh beansprouts (scalded) Shrimp (cooked and shelled) Soaked cuttlefish (sliced and scalded) Cockles (shelled and scalded) Method: Preparing Penang Curry Mee Stock Roughly cut up the fresh red chilies, lemongrass, shallots and garlic.
Preparing Chili Paste Blend all the ingredients to a fine paste. Serving Penang Curry Mee Place some noodles, rice vermicelli and bean sprouts in a bowl. Cook’s Notes: Penang Curry Mee comes with various toppings, but the usual suspects are the above I featured. Roti Canai (Paratha) | Roti Canai (Paratha) Recipe.