Malaysian Recipes

Red Curry Beef

admin — Tue, 10 Jan 2012 21:36:57 +0000

2 teaspoons chopped fresh ginger root
2 teaspoons chopped turmeric root, or 1 teaspoon ground turmeric
1/2 teaspoon coarse sea salt
1 to 1 1/2 pounds romp sirloin steak, cut into pieces
3 tablespoons peanut oil
3 tablespoons thick tamarind water (recipe below)
6 ripe red tomatoes, peeled and chopped, or 1 can (14 ounce) chopped tomatoes, drained
1 1/4 cups coconut cream, or plain yogurt
1 handful each of mint leaves and cilantro leaves, roughly chopped

Thick Tamarind Water

2 ounces of tamarind pulp
1/2 cup hot water

Place pulp in bowl and cover with hot water. Leave to soak for 10 to 15 minutes or until the pulp has softened, then squeeze and mashed the pulp with your fingers to loosen that separate the fibers and seeds. Strain the thick brown water through a sieve into a bowl and discard the solids. May be stored in the refrigerator for up to 2 weeks.

Red Paste

3 shallots, chopped
6 to 8 garlic cloves, chopped
4 large red chilies, seeded and chopped
1 red pepper, seeded and chopped
1/4 cup tomato paste
4 candlenuts, roughly chopped, then roasted until slightly colored
2 tablespoons peanut oil

To Garnish

4 tablespoon deep-fried shallots
2 ounces unsalted cashew nuts, fried in a little oil until browned
2 ounces raisins, briefly fried in a little oil until plump

Method

Grind the ginger, turmeric, and sea salt in a mortar to make paste. Rub the pieces of beef all over with this paste, and set aside for at least 30 minutes before cooking.

To make the red paste, blend all the ingredients together with 3 tablespoons water until smooth. Transfer the paste to a large saucepan and simmer over moderate heat for 6 to 8 minutes, stirring often. Remove from heat and set aside.

Heat the oil in a frying pan and fry the pieces of beef, a few at a time, for 2 min. on each side, turning them once. Set aside.

Preheat the paste in the saucepan for 2 minutes, stirring well, then add 1/2 cup hot water in the tamarind water. Bring to a boil. Put in the beef, stir and cover the pan. Continue cooking over moderate heat for 6 to 8 minutes.

Add the tomatoes and stir to mix with the beef. Cook for 3 more minutes. Now add the coconut milk or yogurt and continue cooking, turning the beef over several times until the sauce is well reduced. This will only take a few minutes. For the final minute of cooking, but in the mid-cilantro leaves. Serve hot, garnish with the fried shallots, cashews and raisins raisins sprinkled over all.

Chicken Livers in Chili Sauce (Sambal Goreng Hati)

admin — Mon, 26 Sep 2011 22:24:29 +0000

Yield: Makes 4 Servings

Ingredients
2 cups grated fresh or packaged unsweetened coconut
1/2 cup milk
one onion, chopped
2 garlic cloves, finely chopped
8 dried red chilies
for macadamia nuts or cashews
1 teaspoon shrimp paste
3 tablespoons vegetable oil
1 pound chicken livers
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon grated lemon peel
6 tablespoons water

How to Make
in a medium saucepan, combine coconut and milk; bring to a boil. Let stand 30 min.; strain through muslin, squeezing out all milk from coconut. Set milk aside; discard coconut. In a blender, purée onion, garlic, chilies, nuts and shrimp paste. Heat oil in a large saucepan. Add purée; cook 1 to 2 min., stirring constantly. Add livers; cook 2 min. over high heat, stirring constantly. Add salt, sugar and lemon peel. Stir in water; simmer 3 to 4 min. Add reserve coconut milk; cook over low until liquid is slightly reduced. Serve with cooked rice.

variation: substitute canned coconut milk for coconut and milk.

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Pork in Coconut Milk (Babi Lemak)

admin — Sun, 11 Sep 2011 01:31:21 +0000

Ingredients

two onions, chopped
eight dried red chilies, crushed
1 teaspoon shrimp paste.
3 tablespoons vegetable oil
1 pound lean pork, cut into 1 1/2 inch cubes
one quarter teaspoon ground ginger
1 teaspoon salt
2 teaspoon sugar
6 tablespoons water
1 cup canned coconut milk.
2 tablespoons lime or lemon juice.
Grated fresh coconut.

How to Make.

In a blender, purée onions, chilies, and shrimp paste. Heat oil in a large saucepan. Add purée mixture, cook 1 to 2 min.. Add pork, cook 2 to 3 min. or until evenly browned. Stir in Ginger, salt, sugar and water. Cover and simmer 30 to 40 min. or until pork is tender. Stir in coconut milk and lime or lemon juice. Spoon into a tureen or serve in individual bowls. Garnish with coconut.

Yield: Makes 3 to 4 Servings.

Variation.
Add extra coconut milk or grated coconut. To make this dish less peppery.

Rendang daging (Beef rendang)

admin — Fri, 19 Aug 2011 03:08:42 +0000

This is a long-cooked stew, with the beef simmered for 2 to 3 hours and coconut milk. Most of the liquid boils away, and you’re left with a thick, rich tasting, spice laden sauce, in which the meat is no longer boiling but frying. Eventually all the sauce is absorbed into the meat, which becomes moist, almost black, and very tender. In Malaysia, the meat is usually either beef or chicken, but the other ingredients differ from one state to the next. In some areas, tamarind water is added, and other spices like cinnamon, cumin, and cardamom are used. My own favorite recipe is that of my grandmother, and whose home in West Sumatra, I grew up. The recipe here is from Trengganu. It is almost the same as my grandmother’s, but with an additional ingredient that we don’t normally use in rendang, called kerisik.

Yield: serves 8 to 10.

Ingredients
3 lbs. 3 oz. boneless beef, preferably brisket or good stewing steak, cut into three-quarter inch cubes
. 2 quarts thick coconut milk, made from two coconuts.
Eight shallots or two onions, finely chopped
1/2 inch piece galangal
three kaffir lime leaves.
1 teaspoon salt
one stock lemongrass, cut in half crosswise
one turmeric leaf (optional)
1/4 cup kerisik

Paste
six garlic cloves, chopped
six large red chilies, seeded and chopped
1 tablespoon chopped fresh ginger root
2 teaspoons chopped turmeric root or 1 teaspoon ground turmeric

Preparation instructions.
To make the paste, blend together the garlic, chilies, ginger, and turmeric in a blender or food processor until smooth.

But the beef into a large saucepan and add the coconut milk, shallots, galangal, line leaves, salt, lemongrass, and the paste. Bring to a boil over medium heat. Stir once, then leave to bubble gently for 1 1/2 to 2 hours, stirring occasionally. Taste and add more salt if necessary.

When the mixture is thick, continue cooking slowly, stirring constantly. Add the turmeric leaf (if using) and the kerisik. By now the meat will get Brown and very tender. Continue stirring for perhaps 20 more minutes.

Take out a piece of galangal and the leaves, and serve the rendang hot, with rice. In many parts of Malaysia, it is the custom to eat this Malaysian food recipe with compressed Rice.

Laksa Lemak (Laksa with Shrimp and Tofu)

admin — Tue, 02 Mar 2010 23:14:19 +0000

1 block Chinese tofu, around 14-16 oz
2-3 Tbsp peanut oil
16 jumbo shrimp, peeled and debeined
1 tsp salt
1 1/4 quarts chicken or vegetable stock
1 1/4 cups thick coconut milk
8-12 oz vermicelli, soaked in hot water (covered) for 5 minutes and drained
4-6 oz bean sprouts
2 hard-boiled eggs, quartered

PASTE:

1-2 large red chili pepper, chopped
2 shallots, chopped
1 garlic clove, chopped
1 tbsp ground almonds
1 tsp fresh ginger root, chopped
1 tsp galangal, chopped
1 tsp ground coriander
1 tsp sea salt
2 Tbsp water
2 Tbsp peanut oil

1. Make the paste by blending the ingredients together until smooth. Put in small pot and cook over medium heat for 4 minutes, stirring continuously. Remove from heat and set aside.

2. Cut tofu into cubes and fry in peanut oil until cubes are a light brown. Do not overcook! Handle with care, as tofu will be fragile. Drain on paper towel-lined plate.

3. Rub the shrimp with sea salt and set aside. Bring the stock to a boil in a large saucepan. Stir in the paste and boil for 2 minutes. Add shrimp and cook for 2 additional minutes. Remove shrimp with slotted spoon and place in separate bowl.

4. Pour the coconut milk into the stock and boil, simmering for about 5 minutes. While this is simmering, divide the vermicelli, shrimp and tofu between 4 bowls. Then place sprouts and eggs on top of shrimp in each bowl.

5. Season to taste the stock and bring it to a rolling boil. Ladle the boiling soup into the shrimp bowls.

TIPS: Garnish with green onions, parley and fried shallots. Enjoy!

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Sesame Winged Beans

admin — Fri, 18 Apr 2008 02:25:29 +0000

Ingredients

300 g winged bean
2 teaspoons sesame oil
2 teaspoons mirin
1 teaspoon sesame seed

Directions

Cut the tops of the beans – only use young ones that have not hardened.Cook beans until just tender in salted water.Mix sesame oil, mirin, and sesame seed.Drain beans and toss them in dressing immediately.Serve cold.

BBQ Duck And Ramen Soup

admin — Fri, 18 Apr 2008 02:21:18 +0000

Ingredients

5 cups water
4 cups chicken stock
2 red chilies, seeded and halved
8 slices ginger or galangal
3 tablespoons lemon juice or lime juice (use the big lime)
3 stalks lemon grass
2 sprigs coriander
1 Chinese barbecued duck, deboned and chopped
4 shallot, chopped
150 g dried ramen noodles
bean sprout, to garnish
red chili, to garnish
coriander, to garnish (cilentro)
3 bunches bok choy (optional)
salt
white pepper

Directions

Combine stock and water into saucepan and heat till liquid is simmering.Add, galangal, chillies and lime juice to saucepan.Bruise lemon grass and coriander (to release flavor), and add to saucepan.Simmer liquid for 20 minutes.Strain liquid, and return to saucepan.Heat liquid with duck and shallots.Boil Ramen noodles in separate saucepan for 3-5 minutes or till tender.Drain noodles.

Add noodles and bak choy (optional the bak choy) to soup stock and simmer for 5 minutes.Ladle soup to serving bowls, garnishing with bean sprouts, chili strips and coriander.Add salt and pepper to taste.

Terong Belado (Eggplant with Chilli Sauce)

admin — Fri, 18 Apr 2008 02:18:55 +0000

Ingredients

2 large eggplant or 4 small eggplant, halved
5 tablespoons coconut oil
4 shallot, chopped
3 cloves garlic, chopped
2 cm ginger or galangal, chopped
4 red chilies
400 g tomato, chopped or 1 can of peeled tomato
2 lime, juice of
salt

Directions

Halve the eggplants and brush them with 3 tablespoons of oil.Place them on a tray and bake at 180 degrees Celsius for about 40 minutes or until they soften.Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle.Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through.Stir in the lime juice.Place the eggplant in a bowl and pour over the sauce.Serve with rice or cut the eggplants and serve as part of a banquet.

Mango-Avocado Salsa

admin — Fri, 18 Apr 2008 02:17:28 +0000

Ingredients

1 mango, peeled and chopped
1 red pepper, diced
1 tomato, diced
2 avocado, peeled and chopped
1/4 red onion, diced
1 dash garlic salt (optional)

Directions

Combine all ingredients in a medium size bowl.Cover and chill for 20-30 minutes.

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Spicy Chili

admin — Fri, 18 Apr 2008 02:16:09 +0000

Ingredients

400 g fresh birds eye chili, blend
200 g shallot, blend
100 g garlic, blend
2 teaspoons dried shrimp paste, blend (fish sauce sub)
50 ml lime juice
50 g sugar
salt and pepper (to taste)
soy sauce (optional)

Directions

Remove seed from chili to tone down the spiciness. Blend all ingredient.Add salt and pepper to taste. Do add additional sugar and lime juice before serving if you like it less spicy.Keep in bottle- chill if possible.

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