~RECIPES FOR ANYTHING AND EVERTHING MALAYSIAN (Q&A)~

[lil~jo]

OK!
First thing I would like to have a recipe to is Sambal!

(Vun Jie, would like me to set up a new topic, because ofcourse I went off the topic....went off fruits.)

This topic is for all people to inquire about their favourite dishes, deserts, sauces etc.

And please feel free to help out with the recipes, though ofcourse, if it is a family secret? ( you have the right to remain silent ) :hmm:

Other than that, have FUN, trying to make the dishes. :thumbsup:

[vunsin]

Can't help you with the sambal, Jo. :shy:

But I'd like to have the recipe for Penang Char Kuey Teow! :drool: :drool: I really miss this dish... :cry:

There's a Malaysian restaurant in Chicago Chinatown called Penang and they have lots of Malaysian dishes. Some of them taste pretty authentic, but some not. I think it's really hard to find the same kind of ingredients over here. Anyhow, their Penang Char Kuey Teow just don't taste the same! :cry:

Can anyone help? :unsure:

[Miss_gun]

Sambal Petai Prawns

Ingredients: 250g shrimps
100g petai

Seasoning: 1/2 tsp of salt
1/2 tsp of sugar

Sambal ingredients: 5 red chillies (seeded)
5 dried chillies (seeded)
2cm tumeric (kunyit)
5 shallots
5 pips garlic
1/2 tbsp tamarind paste
90ml water
1 cm belachan
1 stalk serai/lemon grass

Method:
1) Mix well tamarind paste with water and sieve. Blanch petai with boiling water

2)Peel Shallots and garlic, then blend them. Add in red chillies and dried chillies. Blend till fine
Add in Tumeric, belachan and lemon grass. Blend it into a smooth paste.
Heat up 4 tbsp oil. Saute (2)

4) Add in prawns and petai and stir fry fir 1-2 mins. Add in Tamarid solution, simmer
till it boils. Add in seasoning and serve.

vunsin jie, I will try and flip through my mum's cook books..and find it.
Btw, you may try this! lil~jo

[lil~jo]

THANKYOU Miss_gun Jie.
by the way, welcome back! haven't seen you for awhile.

Vun Jie: I'll try help you too....don't know if the one I give you will be exactly correct.

200ml : MAZOLA Corn Oil/ LADY'S CHOICE Corn Oil

70g : garlic, peeled, chopped

300g : prawns, shelled

2kg : kway teow (rice noodles)

400ml : Liquid Seasoning, recipe as below

180g : KNORR Sambal Tumis

70ml : water

10 : whole eggs, lightly beaten

400g : beansprouts

60g : Chinese chives, cut into 4cm lengths

150g : cockles, shelled

Liquid Seasoning

6 ltr : light soya sauce

350g : sugar

150ml : KNORR Oyster Sauce

375ml : dark soya sauce

75ml : KNORR Fish Sauce

400g : KNORR All Purpose Seasoning

Garnish

100g : shallots, sliced, fried

100g : spring onions, sliced





Liquid Seasoning

1. Mix all ingredients in a bowl and set aside.

Fried Kway Teow

1. Heat cooking oil in a wok over high heat.

2. Add in chopped garlic and sauté until fragrant.

3. Add in prawns and kway teow and stir-fry well.

4. Add in liquid seasoning. Fry for 5 minutes.

5. Add in the beaten eggs and stir well. Lastly, add in chives, beansprouts and cockles. Stir-fry for 5 minutes and remove from heat.

Serve

1. Place fried kway teow on serving plates and garnish with fried shallots and sliced spring onions. Serve hot.

Is this right?

[vunsin]

Thanks, Jo! :) But have you tried the recipe yourself? Or did you get it from someone or somewhere? Actually I've found a few Penang Char Kuey Teow recipes online but when I tried to make the dish, my kuey teow tastes NOTHING like what I've eaten before back in Malaysia. :oops: Why? :cry:

[ashley]

Because Vunsin... you might have forgotten the most important ingredient in tasty Malaysian food....
AJINOMOTO !!! :)

Seriously, you need some sort of 'base' to make the food taste better. So instead of sprinkling water, you actually use the soup made from boiling chicken , prawns or beef. That makes it 'sweeter'.

If anybody want home cooked food recipe, I may be able to help. I'm a wizard in the kitchen. :shifty:

So your char-kuey-tiaw... you used all the important stuff? Cockles, prawns, lots of garlic?

[vunsin]

Hehe... Actually, I have a confession to make. :shy: I don't cook. My boyfriend does. :shy: So actually I didn't make the char kuey teow, or anything at all... :sweat: Basically I just find the recipes and give them to him and he'd make whatever I want. :happy: He's Japanese but he can make anything. :wink2: And so, ashley, may I have your char kuey teow recipe, please? :flowers:

[ashley]

Alrightey - since your bf is Japanese, I'm thinking he should know how to fry kway-teow as he would with 'Teppanyaki'.


Assuming it's a meal for two, and this is based on my "cook by touch not by written recipe" style, here's something for you to experiment with, Vun.

- Chop garlic finely until you get about 3 teaspoonful.
- Peel prawns and leave the tail (quantity depends on whether you like praws).
- Chop up spring onion.. 2 cm in length, and about half a small bowl in amount.

1. Now heat up 1 tablespoon of oil in big wok until the oil 'steams'
2. Pour in a teaspoonful of garlic and fry for like 15 secs, then add prawns, stir a few times and quickly scoop up. Place aside.
3. Heat up like 4-5 tablespoon of oil and pour in rest of garlic and toss in kway teow. Stir fry a while and add thick soya sauce (pour around wok, 2 circles).
4. Sprinkle salt and light soy sauce and some water (prefably the soup base that I recommended).
5. Now after the kuey-tiaw is well mixed with dark sauce, push aside, leaving a large empty circle in middle of wok. Crack an egg or two and when it harden, push it aside too.
6. Put in spring onion (at the center where it was empty) and lightly stir for a few second until they turn limp.
7. Put in the prawns (that you put aside earlier).
8. Kacau everything in the wok for a whort while and turn off fire.

VOILA!

If you want to add cockles, make sure they're boiled/cooked lighly and dripped dry. Add in last, in fact, after the fire is turned off.

Good luck!

[vunsin]

Okay... :unsure: So... How come the char kuey teow I ate in KL was spicy? :unsure: What kind of "spice" do they use? My favorite version is still the Sunway Ming Tian's version. I always order mine without prawn because I'm allergic to prawn.

Thanks, though, ashley. :happy:

[ashley]

Oh, ok.
The spicy taste comes from chilli paste. I know they are available in markets here , but in Michigan :unsure: ?

[vunsin]

Okay... which kind of chilli paste? We do have one kind at home, but I'm not sure what it is. :blush: All I know is that the bottle is clear plastic and the cap is green. :sweat: I think that one's from Malaysia or Indonesia or Thailand or something... Other than that we have the Korean chilli paste too, but I'm assuming that isn't it? :unsure:

[ashley]

Well, you've got to be sure not to use the sweet chilli sauce. It'll spoil the taste.

Chilli paste is like.... just chilli. Malaysia markets sell them by weight and not by the bottles.

[lil~jo]

LAKSA!
How do you make KL laksa!
Nice and spicy one please.

8)

I've always missed the original taste of laksa...

[ashley]

KL laksa? No idea.
But if you're talking about Penang laksa.... :drool:

Anyway, lil~jo, are you sure you're going to try them out? I mean, honestly, I'll be putting in a lot of effort writing recipes here, especially since their all at the tips of my fingers and not copy-pasted from elsewhere.

[lil~jo]

Yes, I do try them out, isn't penang laksa similar to KLs?
oh well, I would love the recipe!
Mum wants to cook it for me, but she doesn't have the recipe, so yeah! it would be great if you could find it!

[vunsin]

Could anyone tell me how to make a basic Nasi Lemak? :? I can't remember exactly what it looks like anymore... I especially like the one with the fish. Do you guys even know what I'm talking about? :oops:

[lil~jo]

The basic nasi lamak?
okie...
ummm...
from what I know.
....the fish is ikan bilis....the little dried fish.
I'm not too sure how it looks like anymore either...
there have been so many modifications to the dish, because of people not able to get the ingredients down here in New Zealand.

[evenstar_sc]

I don't know much about preparing the different laksa's unfortunately, exept you need plenty of asam and some type of fish to make the soup, then, some chilli padi (a must for me! for that extra kick). My mouth is watering from thinking about it!

here's a laksa recipe! (http://www.asianonlinerecipes.com/hawkers/laksa.php)

Well, I think the heart and soul of a basic nasi lemak is of course the rice.
Then the basic trimmings are ikan billis, fried ground nuts (tho' I don't usually like either one in my nasi lemak), sambal and an egg either hard boiled or fried.
What you need for the rice is: You'll need some santan, pandan leaves (for fragrance) and a little salt for taste.

Here's another recipe fornasi lemak! (http://www.asianonlinerecipes.com/hawkers/nasi_lemak.php)

recipes are from:http://www.asianonlinerecipes.com

[vunsin]

:hmm: Do you actually have your OWN recipe though. I was really hoping to have people's personal recipe because it's not like I haven't tried looking online for recipes, but most of the time they don't work! :oops: I appreciate the link though. It'd just be really nice if you guys could give me your very personal recipes. :wink2:

[ashley]

Are you asking for a recipe for the rice or the sambal, vunsin? O dear, there I go again being all kepoh and not having the time to type out anything lengthier than 5 lines. :oops:

*busy busy busy at work*

[vunsin]

Actually, ashley, I don't even remember what's supposed to be in a nasi lemak anymore. I guess rice and sambal, both. And anything else that's supposed to be in the nasi lemak, besides, rice, egg, anchovies...

[bbsasa]

well the normal nasi lemak usually have egg, anchovies, cucumber, sambal and rice, that's it. other extra stuff are like ayam redang, sotong, daging, blah blah...

[vunsin]

Alright, alright... So is there a special way of making the rice? Because I think they taste different from the regular steamed rice. And how about the sambal? And I vaguely remember there's another type of nasi with a huge piece of fish. It's just the nasi and the fish. What kind of fish is that?

[lil~jo]

The fish is anchovies!....(i believe)
Anchovies- fried white bait. {the 3cm long}

and, the rice is cooked with coconut to give it a nice, fresh and different taste.

[vunsin]

No!!! I'm not talking about anchovies! :oops: I know what those are! I was talking about BIG FISH, with BIG BONES, cut into thick slices! Gah... I said "huge piece of fish" leh... :rolleyes:

[lil~jo]

oops.....sorry Vun Jie.......
TT^TT my mistake....

I've never quite heard of eating big fish....in nasi lamak.
It never usually is in the dish, because the little fish is sufficient......i think....
well...thats how my mother makes it....
{i think i might be wrong.....but its jus how mum makes it....hehe}

[vunsin]

That's why I was saying "another type of nasi" which means I wasn't talking about nasi lemak! :rolleyes: Aiyah... you! :rolleyes: There's another type of nasi that's yellow too, and we call it nasi kuning in Sandakan, Sabah. I don't know if it exists anywhere else.

[ashley]

Vuns, I'm beginning to strongly suspect you're pining for nasi dagang - cos nasi dagang has glutinous rice-like nasi , plus a fish to go with it. But they either use ikan kayu (God knows what it's called in English) or big salted fish.
Are you yearning for this? :?
But tell me where you last had that nasi - cos nasi dagang is famous in the East Coast (Terengganu & Kelantan).

[michiev]

A good site to get all the Asian recipe is

www.thestar.com.my and click on CyberKuali

I've tried multiple recipes from the site and it's been easy and awesome tasting....heheheh

So enjoy....=)

[vunsin]

ashley: Er... I've never been to the East Coast... I don't think so... The one I was talking about, the rice is YELLOW. It's called Nasi Kuning in Sabah... Maybe it's a Sabahan dish? :sweat:

mischiev: Thanks for the link, but like I've mentioned a few times, I was looking for PERSONAL recipe, not those posted by people I don't know on the internet, because I've already tried most of those and they seldom work for me.

[ashley]

O dear Vuns... you mean we may've been talking about Sabah nasi kuning all along? :oops:

Never mind. Have you tasted nasi briayani, nasi kerabu and nasi minyak? Nasi minyak is also yellow and is eaten with whatever curry you prefer.

[vunsin]

Yes... I've tried all of those before. In fact, I've tried different versions of Nasi Briyani (argh... how to spell it correctly?) before after I came to the U.S. because I met people from Indonesia, Pakistan, and India and apparently they have their own versions of that Nasi. So... do you know how to make Nasi Kuning? :unsure:

[evenstar_sc]

Eh, sorry, vunsin jie, can't help you much with the recipies there. Not much of a cook really.

According to my mums recipe for nasi lemak from watching her cook. I know that you need the rice, pandan leaf, santan, a pinch of salt to taste and water to cook the rice.

Then put it all in the rice cooker and let it do it's thing :D However which way, it always comes out smelling nice. Just make sure not to put too much water and santan. Or else it'll come out a soggy santan-y porridge... :oops:

The yellow rice, since it's probably a Sabah dish? I don't think I've tried it before...

[vunsin]

Oh... Thanks, sweech! :happy: So it's just the pandan leave then? Does it matter which kind of rice I use?

And any Sabahan here? Do you know how to make nasi kuning? :unsure:

[evenstar_sc]

Nope, not at all. You can just use the normal white rice. The main thing is the santan and pandan leaf to make it fragrant. =)

[J squared]

eeeeeee....never knew this thread existed!

I have ONE request.....
pulu pangan!

(the spelling ain correct i think...)
you know that rice thing in banana leaf and is spicy?

I would love to know how to make that.
i miss it SO much!

[ashley]

J-squared, don't get excited with this reply cos I have never heard of what you just said.

But I'm writing to correct the spelling. :) It should be pulut panggang. And I bet it won't be easy to make cos you'll be needing banana leaves as well?

[lil~jo]

Hahahaha, J squared!
You're like meeee can't spell Malay properly!!~

Well, J squared....can you get banana leaves in Australia? I know in NZ you can't.....~ well maybe in Auckland, but not in Chch where I am...

Ashley Jie, ummm....I know that thing J squared is talking about....let me "try" to explain...

Its longish....round shaped....kinda in a elongated oval.....(an egg pulled stretched apart when you pull the ends) -_-"

Its mainly made out of rice.....
and has some spices put inside....and then is packaged in a banana leaf.
Hope that cleared some stuff out *^^* :blush:

[vunsin]

Okay... request! :happy:

How do I make good siu yoke (roast pork)? You know, the one with the crispy skin on one end and the other end is salty and tasty. And which part of the pork should I use?

[Pey-ru]

hmmm does anyone know how to make the malaysian ice milo...T^T....I can't it here in australia nor can I make it...so hard...T^T....I feel like drinking it now....^.^..hahhaha...well at least I'm going in december..OOoooOOOoo..must eat FoOd...fOoD..FooD...kekeke

[mein]

hmmm does anyone know how to make the malaysian ice milo...T^T....I can't it here in australia nor can I make it...so hard...T^T....I feel like drinking it now....^.^..hahhaha...well at least I'm going in december..OOoooOOOoo..must eat FoOd...fOoD..FooD...kekeke

well, i suggest neslo..(a mixture of nescafe + milo) ..it's nicer...

i saw this recipe on tv...blend some papayas and mangos + some soda...it would be ice to serve as dessert...

i have the recipe to make roti canais!!!..try this out..

Ingredients3 cups (450g or about 1 lb) plain flour
1 teaspoon sugar
1 egg
3/4 cup (180ml approx) warm water
100 gm (approx) ghee, melted

Directions
Sift flour and sugar into bowl, stir in egg and enough water to mix to a soft dough. Turn dough onto lightly floured surface, knead about 10 minutes or until smooth and elastic. Cover dough with plastic wrap and leave to stand for at least 2 hours or overnight.
Divide dough into about 10-12 equal portions and shape into balls. Roll out one portion into a roughly circular shape. (Keep the other portions covered with plastic wrap to prevent them from drying out.) The aim is to end up with a disk-shaped bread consisting of a number of paper-thin layers. If you have watched the Roti Man and are clever and had a lot of practice (not me!) you will be able to stretch and spin it by hand, brush ghee onto the surface and fold it into many layers and finally pressing or rolling it out into about a 17 cm (6-7 inch) diameter disk. However, what I do is stretch it as thin as possible without breaking it, lay it on a lightly floured surface while I lightly brush it with melted ghee, roll it up in one direction like a swiss roll, roll that out flattish with a rolling pin, again brush with ghee and roll it up again. I basically end up with a ball of dough, ready for use, which consists of many thin layers folded over. Prepare all your portions this way and cover each with a little ghee and plastic wrap. At this point you could freeze them if you wanted to.
Have a flat steel (preferably heavy) cooking surface and heat it (preferably by gas) to a high temperature and coat some ghee over it. Quickly roll and or stretch a pre-folded ball of dough out into a roughly 17 cm diameter disk and throw it on the hot plate. Cook the roti over high heat on both sides until puffed and lightly brown.


Tastes best when taken for breakfast or morning tea; eaten with the hand (the 'right' one of course!); accompanied by curry or dhal and washed down with strong, hot, sweet kopi-O (Malaysian style coffee).

[vunsin]

Well... I just want to revive this thread, since we have new Malaysian members and I'm not sure if everyone even knows this thread exists. I hope to see more recipes for Malaysian food! :drool:

[wanie_jay]

Pey-ru-milo ice? thats like the easiest thing. i don't know how they do that at your place, but, in malaysia, they put condensed milk, to give it a creamier taste.but, put more,as the ice melts, it doesn't taste good anymore

my personal and expertise-malaysian teh tarik!, seriously, my grandma, which is very fussy said that its good..


for one glass of teh tarik, you'll need 2 cups of water and 1 full scoop of tea powder(better use lipton, it taste better)
then brewed it until it boiled, let it for atleast 7 minutes before turning off the fire..

then, use the penapis(i can't find the words!)to get the thick tea. the tea must be very2 thick, before you can procede to the next step

add condensed milk, stir, until you can smell the nice aroma. you can either taste it,but, for teh tarik-lovers like me, you can smell a good teh tarik.

enjoy it when its hot. a must with roti canai. its not malaysian food, but, goes along fine with all malaysian food

[jacelyn_edison86]

wow....
Food talk here....
Now I found how to make roti canai and Teh tarik...
Somemore recipes people...
Who wants recipes????