Malaysian Food Recipes

Find great Malaysian Recipes @ 123easyaspie.com.

Q: Does anyone know any authentic Malaysian recipes?
I tried some Malaysian food last year, but it is a 2 hour drive from my home. I really liked it and I also enjoy cooking. Does anyone have any recipes or know of any good ones on the web? (not overly excited about seafood though).

A: Here are a few sites with Malaysian recipes

http://www.recipezaar.com/recipes/malaysian

http://www.worldwide-recipes.com/malaysian-recipes.html

http://www.asianonlinerecipes.com/

Q: Do you know some typical malaysian recipes?
I’m italian and I want to try to cook a typical malaysian food!

thanks

A: Roti Canai

Ingredients
2 cups all-purpose flour
1 tablespoon salt
1 cup water
1 cup cooking oil

more on

http://www.foodsndrink.blogspot.com

Q: Malaysian recipes …simple and easy please!?
I have a new job as a nanny to a 2year old Malaysian little boy. Who hasn’t long lived in the UK.

I was wondering if anyone has any very simple and easy Malaysian recipes for me please?

A: Fry off some rice in butter in a wok till coated, add some cooked chicken in small cubes and a cup of frozen peas, pour in some good chicken stock and simmer till rice & peas are cooked . The whole thing takes 15 to 20 minutes and is healthy & tasty. My version of Nasi Goring. I first tasted this in Malaysia, & have made it regular ever since.

Q: Where can I find malaysian dessert recipes?

A: Here are sites with Malaysian desserts:

http://malaysiancuisine.net/cgi-bin/cookbook/recipe.cgi?action=view_category&category=Malay+-+Cake,+Cookie+and+Dessert
http://www.asianonlinerecipes.com/desserts/delicious_desserts.php
http://www.gretchencooks.com/recipes/132_Sevian_Malaysian_Vermicelli_Dessert

http://kuali.com/recipes/viewrecipe.asp?r=832

Enjoy!

Q: i cant find these Malaysian recipes anywere?
im looking ffor recipes for

Kuih Semperit Biscuits
Dark Chocolate Piping Biscuits
Almond London Biscuits

it would help me alot if you could help me

A: “Biscuits Semperit” – flower shaped biscuits. Hope it’s close.

http://www.aowa.biz/malaysia/recipe_page.asp?page=/global/recipes/recipe_27&by=microwave

“Almond London cookies”

http://dmnfarra.blogspot.com/2007/10/almond-london-cookies.html

Not sure what is dark chocolate pipng buiscuits.
I think you’ll be able to search better recipes with “KUIH RAYA”. it means “cookies”.

http://resepi.mesra.net/Biskut/index.shtml

Q: Hi wanted recipes for best curries of world ! Indian,Malaysian,Pakistani ,etc?
or a good site which has recipes ?

A: absolutely adore curry, the only thing better is beef rendang. So here’s how we make curry in CURRY Country (Malaysia).

Kari Daging (Beef Curry)
Ingredients:
2 medium sized potatoes
2 cups water
5 shallots, or 1 onion
5 cloves garlic
3/4 inch fresh ginger
3 tbsps. Meat curry powder
4 tbsps. Oil
2 inch cinnamon stick
4 cardamom pods
2 whole star anise
6 cloves
1 sprig curry leaves
1 lb. Lean topside beef, cut in 1/2-inch slices about 1 1/4 inch square
2 lg tomatoes, cut in wedges
1 cup coconut milk
salt to taste

Directions:
Peel potatoes and cut into 3/4 inch chunks. Place in a small pan, cover with water and cook until just tender, about 8-10 minutes. Drain saving cooking water. Make a curry paste by combining curry powder with 1/3 cup of reserved water in small bowl. Keep remaining water.
While potatoes are cooking, blend shallots (or onion), garlic and ginger to a smooth paste in blender, adding a little of the oil if required to keep the blades turning.
Heat oil in a medium pan. Add cinnamon, cardamom, star anise, cloves and curry leaves and stir fry over low heat, 1 minute. Add shallots, garlic and ginger paste and cook over low heat for 3 minutes. Add curry paste and cook, stirring frequently until dry, about 3 minutes.
Add beef and saute over low heat for 10 minutes. Add tomatoes and saute additional 10 minutes, scraping up any spice paste stuck to the bottom of the pan as tomatoes soften.
Add 1 cup of the reserved potato water. Bring to the boil, cover, then simmer until beef is tender, about 45 minutes, adding more water if required.
Add potatoes and coconut milk and simmer uncovered for 10 minutes. Seasson to taste with salt and serve with steamed rice.

Q: can someone give me some recipes of Malaysian cuisine? and how to make shrimp paste?

A: Nobody makes their own shrimp paste (belachan), it’s a long & tedious process. I think it’s pronounced “blan-chen”.

If you live in the US, it’s difficult to find authentic Malay shrimp paste unless you live in a large city with a large Asian population (I get mine from a delicious Malay restaurant called Layang Layang in the Bay area).

If you have an Asian grocery store, they will carry the Thai shrimp paste brands (Pantainorasingh and Tra Chang). My Malay friends only prefer the Malay version but I think the Thai version makes a great substitute if you dont have access to true Malay belachan.

I love Malay food, it’s a blend of Chinese, Indian, Nyonya….

This is a great website:

http://www.malaysianfood.net/

Q: Does anyone have local malaysian recipes for diabetics?

A: With the rise of diabetes and the desperate need for good information, we certainly can help you find what you are looking for.

I have a ton of diabetic recipes, and links to sites with recipes from all parts of the world. Feel free to e-mail me and I will be happy to share the links with you.

In coordination with another contributor, for some excellent information about living with diabetes visit:
www.geocities.com/seabulls69/home.html

While this is not my personal site, I highly recommend it as the information comes from a man with extensive research and life experience.

Good Luck and Be Well~

Q: Authentic Malaysian Satay Recipe?
I was born in Malaysia and immigrated to US. When I think of Malaysian food, I think of Malaysian Satay (both Chicken and Beef). I am hoping that all ingredients on that recipe can be easily found in US grocery store. Do you have the authentic satay recipe? Please share.

A: Ingredients:

1 lb. meat- chicken, beef or pork
2 cloves of garlic
1 cup shallots
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 inch piece turmeric root
1 teaspoon salt
1 tablespoon sugar
1/4 cup evaporated milk
1 tablespoon cooking oil
about 35 bamboo sticks
Method:

Cut meat into small thin pieces.

Grind together until very fine: shallots, garlic, coriander seeds, cumin seeds & turmeric.

Combine ground spices with salt & sugar.

Season meat with the ground spices and let marinate.

When you are ready to grill soak the bamboo sticks in water so they won’t burn, skewer the meat with the sticks, don’t overcrowd.

Grill satay sticks over a charcoal fire (barbecue grill), basting occasionally with evaporated milk combined with oil. Or, for the brush, use the head of lemon grass, smash and flatten to resemble a brush.

PEANUT SAUCE

Ingredients:

8 dried chillies (soaked until soft). Remove the seeds if you do not like it too hot.
2 cloves of garlic
1/2 cup shallots
4 candle-nuts or substitute with macadamia nuts.
1/4 cup cooking oil
1 cup peanuts (finely ground)
1/4 cup thin tamarind juice ( get the tamarind paste, add a little warm water and squeeze the juice, strain)
1/4 cup evaporated milk diluted with 1 cup water.
1 tablespoon sugar
salt to taste
Method:

Grind together until very fine: chillies, garlic, shallots & candle-nuts.

In a wok or saucepan, fry ground ingredients in hot oil for 5 minutes.

Stir in ground peanuts and tamarind juice.

Bring to the boil.

Add diluted milk and salt to taste and bring to the boil again.

Serve with satay.

I’m not sure if this as authentic as what you remember, but a Malaysian couple from Penang swears that it’s very close, considering a couple of the ingredients are Americanized.

Q: Hi can i get authentic malaysian curry recipes? Specially REDANG . should be really traditional?

A: I can pass along some great websites for you to look at…

http://www.spicysteve.com/recipes-07-malaysia.html
Beef Redang:

Ingredients:

1 lb stewing beef cut into cubes
5 Tbsp grated coconut, roasted in dry pan over slow fire and cooled. Then pounded to a paste.
2 Tbsp vegetable oil for cooking
2 cups coconut milk
4 screwpine (pandanus) leaves

Ground Ingredients (Paste):

12 shallots
6 cloves garlic
2 inches galangal
1½ inches fresh ginger
10 dried red chillies, soaked in hot water for 20 minutes to soften.
2 fresh red chillies, seeded
2 lemon grass stalks
2 lime leaves, finely sliced
1 tsp salt
1 tsp sugar

Method:

1. Heat oil in wok. Gently fry ground ingredients (paste) for about 5 minutes without burning.
2. Add beef and stir fry until it changes color.
3. Add coconut milk and screwpine leaves. Bring to a slow boil.
4. Add grated coconut.
5. Simmer gently until meat is really tender and gravy has dried up (Approximate cooking time is 1 hour)
6. If the sauce threatens to dry out before meat is tender, add a little hot water (some purists would choose oil).
7. Serve on plain or coconut rice.

Or here are some other sites…

http://asiarecipe.com/malaysia.html
http://www.geocities.com/Tokyo/Market/7773/malaysia.html

http://fooddownunder.com/cgi-bin/search.cgi?q=malaysian

I hope those help!

Q: Recipe for Malaysian or Indonesian beef rendang?
There are enough recipes online but I am looking for an authentic family recipe for this amazing beef preperation. Thanks in advance for sharing it with me.

A: Beef rendang recipe is similar to indian beef curry but is made in indonesia , malaysia , and Asian countries with thier own spices varying the taste a bit.

Ingredients

1 kg rump steak
2 onions, chopped
4 garlic cloves, chopped
1 tbsp fresh ginger, chopped
4 small red chillies, chopped
1/2 cup water
2 tsp ground coriander
2 tbsp tamarind sauce
1 tsp ground turmeric
10 curry leaves
1 lemon grass, 10 cm stem
4 cup coconut milk

Preparation

1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in
bowl.

2. In food processor, combine onions, garlic, ginger, chillies
and water, blend until smooth. Add the mixture to steak.

3. Add
coriander, tamarind sauce, turmeric, curry leaves and lemon grass,
stir until combined. Stir in coconut milk. Bring to a boil, reduce
heat to medium, simmer, uncovered for 1 hour, stirring occasionally.
Reduce heat to very low, simmer for 30 minutes, stirring frequently
until the meat is very tender and liquid has been absorbed. Remove
lemon grass before serving. NOTE: It is necessary to stir the Beef
Rendang often during the last 30 minutes of cooking to prevent
coconut milk from separating and to avoid sticking. This distinctive
and delicious curry is cooked very slowly for a long time, until the
meat is very succulent and all the coconut milk has been absorbed. A
close friend of mine, Winnie Quek, and her husband own a fine
Singaporean Restaurant here in Calgary. While her recipe for Beef
Rendang remains a closely guarded secret, this one comes very close.
Winnie has suggested holding back 2 cups of coconut milk until the
last 30 minutes of cooking, then slowly adding it then, as you
continue to simmer and stir until all the liquid has been absorbed.
Winnie says that this will stop the coconut milk from separating and
tasting “oily”. Source: Indonesian Cooking

Servings: 4

Another beef rendang recipe >>HERE

Beef Rendang
Recipe #41645 | 3½ hours | 30 min prep | SERVES 6 Ingredients
1 1/2 kg beef chuck steak
1 stem fresh lemongrass, chopped
2 small fresh red chilies, chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 tablespoon vegetable oil
1 medium onion, thickly sliced,extra
3 teaspoons ground coriander
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 cinnamon stick
8 fresh curry leaf
2 teaspoons brown sugar
1 (425 ml) can coconut cream
1 tablespoon lemon juice
Directions
1Cut beef into 3cm pieces.
2Process lemongrass, chillies, onion, garlic and ginger until smooth.
3Heat oil in pan, add extra onion and ground spices, cook, stirring, until onion is soft.
4Add lemongrass mixture, cook, stirring until fragrant.
5Stir in beef, cinnamon, torn curry leaves, sugar and coconut milk, simmer, covered, 1 hour.
6Remove lid, simmer 1 1/2 hours or until beef is tender and mixture thick.
7Discard cinnamon, stick in juice

Q: Family recipe for Malaysian or Indonesian beef rendang?
There are enough recipes online but I am looking for an authentic family recipe for this amazing beef preperation. Thanks in advance for sharing it with me.

A: This is a recipe from a very dear Malay friend, I have made it using chicken and it’s delicious:

BEEF RENDANG

Ingredients

600g beef topside, cubed

Grind together:

4 tbsp chilli boh
7 shallots
5 cloves garlic
4cm piece ginger
2 onions
4 stalks lemon grass, finely sliced
3cm piece galangal
1 tbsp cumin powder
1 tbsp fennel powder
1 litre thick coconut milk (extract from four grated coconuts)
1 litre water
1/2 cup kerisik (pounded dry-fried grated coconut)
1 tbsp finely-shredded daun limau purut (lime leaves)

Seasoning:

1 tsp salt or to taste
1 tsp brown sugar or to taste

METHOD:

Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender.

Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.

Q: Do you know any Malaysian or Indonesian vegan recipes?

A: i found the link for gado-gado recipe, good luck! gado-gado is an indonesian dish made of several kinds of vegetable, boiled egg, prawn crackers, and peanut gravy (for dressing)

http://www. asianonline recipes.com/ spicy_salad/gado_gado.php

(note: in the recipe, there are some non-vegetarian ingredients such as egg, shrimp paste, and prawn crackers, u can just omit them without making significant difference with the taste, u also can change the prawn cracker with vegetable-based crackers such as onion cracker (or “kerupuk bawang” in indonesian, but never omit the chilies even if u dont like spicy food, just use small amount of it )

Q: i was wondering if anyone knew a malaysian soup recipe?
i once knew a malaysian girl who made a delicious soup. all i know is it had this mixture of flour and water in it and a tomato base. it was beautiful. she called it lumpy soup but i wondered if anyone knew what it is.

A: Malaysian Chicken soup

The paste
1/2 teaspoon of dried, red chilli flakes
2 cloves of garlic, finely chopped
A 2cm square block of galangal
(aromatic fresh ginger), finely chopped
1 1/2 teaspoons of turmeric powder
2 medium sized red chillies (seeds removed)
and finely chopped
1 stick of lemon grass, finely chopped
2 medium shallots, finely chopped
1 1/2 tablespoons of vegetable oil

The soup
1 litre chicken stock
2 medium potatoes, peeled and roughly diced
2 large, boneless chicken thighs cut
into chunks
200ml coconut cream
1 large sweet potato, peeled and cut roughly
into chunks
2 tablespoons of fish sauce (you can vary this
amount to taste)
3 spring onions, sliced
Juice of a fresh lime

MAKING THE PASTE
1. Scatter the red chilli flakes into a large saucepan
with 2 tablespoons of water and simmer for about
5 minutes making sure the water doesn’t dry up.
2. Add the garlic, galangal, turmeric, red chillies,
lemon grass, shallots and vegetable oil and gently
fry for about 20 minutes, stirring now and again.

MAKING THE SOUP
1. Pour the chicken stock onto the paste and add
the potatoes.
2. Bring to the boil and simmer for about 20
minutes (or until the potatoes are soft) and
blend thoroughly.
3. Add the sweet potato, coconut cream and
chicken and then simmer until the sweet potato
is cooked (around 10 minutes).
4. Add the fish sauce, spring onion and lime juice
and the soup is ready to serve.

Q: what is the best malaysian recipe for tungking ayam masak biawak jantan?

A: Eat yourself!

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