Malaysian recipes?

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fried fish

Washing Up
Joined
Jan 5, 2005
Messages
237
Location
USA
I thought this would be interesting, since you don't hear much about it.

Lotus Chicken (chicken steamed in a lotus leaf):

Half a chicken, skinned and chopped into serving pieces
1 tbsp light soy sauce
Dash of soy sauce
1 big lotus leaf
3 dried mushrooms, soaked and halved
10 dried chestnuts (foong lut)
1 tsp ginger, shredded
1/2 tsp chopped garlic
2 tsp oil
1 tsp sesame oil
1 cup stock or water

Sauce:

2 tbsp oyster sauce
Dash pepper
1/4 tsp salt
1/2 tsp sugar
1 tbsp Shao Hsing Hua Tiau cooking wine or dry vermouth

Put chestnuts in a bowl and soak in 1/4 tsp salt water for 10 minutes. Pour hot boiling water over the chestnuts, then discard the hot water. Do this twice, then boil the chestnuts, covered with water in a saucepan for 10 – 15 minutes over a moderate heat.

Remove and clean chestnuts well. (This is done so that the chestnuts will taste creamy.)

Marinate chicken with light and dark soy sauce. Deep-fry chicken in enough hot oil until golden brown.

Heat oil and sesame oil in a wok, fry ginger and garlic until fragrant. Add mushrooms, chestnuts and stock or water. Stir in sauce ingredients and chicken. Bring to a boil, then simmer for 10 minutes over a moderate heat until gravy is reduced to half its initial amount. Soak lotus leaf in water until soft. Clean the leaf and line the base of a heatproof dish.

Place chicken and the other ingredients into the lotus leaf, then wrap it up into a nice and neat package. Steam for 40-45 minutes. Remove the package. Open up the lotus leaf packet and serve immediately.
 

fried fish

Washing Up
Joined
Jan 5, 2005
Messages
237
Location
USA
Mee Goreng (Fried Noodles)

2 onions, sliced
4 cloves garlic, minced
2 tbsp oyster sauce
1 tbsp red pepper flakes (omit this if you do not want it hot)
3 tbsp curry powder (omit this if you do not want it spicy)
1 - 1 1/2 lbs fresh prawns, cleaned and shelled
vermicelli or angel hair pasta
1 cup chicken stock
about 2 handfuls of beansprouts (if you have big hands, then just one)
1/2 red pepper, sliced for garnishing
1/2 cup oil


Heat oil in wok and fry onions, garlic, oyster sauce, ground chilli and curry powder until fragrant. Add prawns and chicken stock. Bring to boil and add noodles and bean sprouts. Fry until dry and remove from heat. Garnish with red pepper and serve at once.
 

Rumplestiltskin

Washing Up
Joined
Jan 21, 2005
Messages
77
Location
Jamaica
CantCookButLoveToEat said:
i think lotus chicken isnt malaysian
IMO I can't see why it isn't as the Malaysian cuisine is a fusion of cuisines of many nationalities some of which are Chinese, the Tamils from Madras, and Malayalees from Kerala, Sri Lankans, Pakistanis, Hindustanis, Punjabis, Bengalis etc etc.

Here is a Traditional "Malay" Steamed Duck in Lotus Leaf

1 duck breast
Abalone
6 thin slices beef
1 cucumber m- sliced
1 large lotus leaf
5 button mushrooms
1 carrot - sliced
1 tsp soy sauce
1/2 inch piece ginger - pounded
Salt and pepper to taste

1. Marinate duck with soy sauce, ginger and pepper.

2.Clean lotus leaf and place the duck meat on it.

3. Arrange Abalone on top, sliced carrot, button mushrooms and beef and sprinkle with salt.

4. wrap lotus leaf and steam until well cooked.

5. To serve, garnish with slices of cucumber.
 

Lady DeWinters

Senior Cook
Joined
Jul 26, 2007
Messages
101
Location
Vancouver, B.C. Canada
Hey great thread! I'm Malaysian and love cooking Malaysian recipes, especially Nyonya cuisine.

This is my absolute favorite Beef Rendang recipe. No need to buy the package mix, just do from start.

  • 1 1b/ 500g beef (cleaned & cut into cubes)
  • salt & pepper to taste
  • 1 1/2pt/ 900ml thick santan (coconut milk)
  • 1 stalk lemon grass (crushed)
  • 1 turmeric leaf (shredded)
  • 4 to 5 kaffir leaves (cut into slivers)
  • toasted fine coconut crumbs (optional)
GROUND INGREDIENTS
  • 12 red chillies
  • 1 in/ 2.5cm piece galangal (lengkuas)
  • 5 cloves garlic
  • 15 - 20 shallots
  • 1 in/ 2.5cm piece ginger
  • 1/2 in/ 1.3cm piece tumeric
  • 2 tsp salt
  • 1 1b/ 500g beef (cleaned & cut into cubes)
  • salt & pepper to taste
  • 1 1/2pt/ 900ml thick santan (coconut milk)
  • 1 stalk lemon grass (crushed)
  • 1 turmeric leaf (shredded)
  • 4 to 5 kaffir leaves (cut into slivers)
  • toasted fine coconut crumbs (optional)
GROUND INGREDIENTS
  • 12 red chillies
  • 1 in/ 2.5cm piece galangal (lengkuas)
  • 5 cloves garlic
  • 15 - 20 shallots
  • 1 in/ 2.5cm piece ginger
  • 1/2 in/ 1.3cm piece tumeric
  • 2 tsp salt
beef_rendang.jpeg
 
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