Chicken Rendang - amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Deeply flavorful. The best rendang recipe ever!
Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that's coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 & 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.
Finally, hubby has discharged from hospital on last Sunday afternoon. He's able to celebrate Father's Day at home with all of us. ...
This could and should be a cheap meal, especially if you buy the ingredients from an Asian supermarket (or one online). If you buy more curry leaves and lemongrass than you need, keep them wrapped up in the freezer for next time. Serve with paratha (you can buy these from the freezer section of many Asian supermarkets) or steamed rice
Enjoy this classic Malaysian Chicken Curry (Kari Ayam) with potatoes. A rich and flavorful dish that goes well with rice, bread, or even roti jala (Malaysian net crepes).
Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!
It’s really worth sourcing a banana leaf for this spectacular sea bass dish. Incredible fragrance, amplified flavour and wonderful texture – it's a total joy!
Sayur Lodeh …
Recipe video above. This is a recipe for a real Malaysian restaurant quality laksa made by sprucing up store bought laksa paste! You can't just dump store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa!
This Malaysian tomato rice recipe is prepared with a plethora of spices and fresh ingredients transform the ordinary ingredients to a rice dish heavily scented with spices. We use the rice cooker to cook the rice in this tomato rice recipe.
Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!
It’s Pandan season again! Are you ready for some exciting new recipes to try? I know you do! Anyways, before we go straight in to the 7 recipes I have promised you, let’s talk a little about this amazing plant called Pandan. The Vanilla of the East Pandan has always been part of traditional Asian…
Easy and fast Malaysian fried eggs recipe that is absolutely delicious with white rice.
What to cook when you can't be bothered cooking. This quick, easy recipe by Jamie Oliver is comforting in every single way.
Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that's coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 & 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.
I knew that Z didn't fancy eating rice noodles, but I have never cooked this for him before. So I thought I'd give it a shot, and prepared it for tonight's dinner. I had bought some fish and pork, so I used that together with some fishcake and choy sum for this dish. You can use other types of meat, seafood or vegetables, as the star of the dish is the thick and creamy egg-laden gravy that coats the rice noodles and gives it the distinctive slurp factor. When I first served it to Z, he frowned and complained "I don't like these noodles!". Oh oh. That came too soon, but just as I expected. I offered to top the noodles with some of his favourite crispy fried onions (shallots), and he reluctantly agreed to eat it (only because of the onions). I did just that, and then left him to eat his dinner. A few minutes later, I checked on his progress and noticed that he was quickly (and happily) slurping up his noodles! Ahh....what makes a mother happier than to see her children enjoying the food that she cooks. And he finished it too! A hit with the kids, here's the recipe for tonight's winning dish: Rice noodles covered in thick and creamy egg gravy Wat Tan Hor (Flat Rice Noodles in Egg Gravy) (recipe updated May 2014) Ingredients 500g flat rice noodles 1 tbsp minced garlic 1 1/2 tbsp light soy sauce 1 tsp Cheong Chan thick caramel Vegetable oil for frying Meat and vegetables: Sliced pork/chicken (seasoned with salt, pepper, soy sauce, sesame oil, cornflour and a pinch of baking soda) Prawns / squid (seasoned with salt, pepper and a pinch of baking soda) Sliced fish cake or crab sticks Asian greens (e.g. choy sum or baby bok choy) blanched in boiling water and drained Crispy fried shallots Sauce ingredients: 4 cups fresh hot chicken stock* 1 tbsp chinese cooking wine (optional) 1 1/2 tbsp light soy sauce, or to taste 3/4 tsp chicken stock powder 1/2 tsp sugar 1/2 tsp Cheong Chan thick caramel (for colour, optional) Salt and pepper to taste Thickening: 2 tsp tapioca/potato starch combined with 3 tbsp water ** 2 eggs, beaten Note: * Best to make fresh chicken stock, which I did by boiling a chicken carcass with one brown onion (quartered) and 2 carrots. Season with salt and pepper ** The consistency of the gravy needs to be thick enough (not watery) in order to coat the rice noodles effectively, so adjust the amount of starch used if necessary. Method: Heat up 3 tbsp oil in the wok and fry the rice noodles, adding light soy and dark soy. Fry on high heat for about 2 minutes, allowing the noodles to sear until slightly charred. Transfer to a large serving dish / bowl and top with blanched choy sum or bok choy. Heat up 2 tbsp oil in the wok and fry the sliced meat until almost cooked. Push it aside and add the garlic to fry. Add the fish cake to lightly brown. Next, add sauce ingredients and bring to a boil. Add the prawns and squid at this stage. Check for seasoning. Add more broth or water if the sauce has reduced. To the simmering broth in the wok, add starch mixture, stir until it comes to a boil. Turn off the heat. Add beaten eggs and stir quickly until eggs start too cook and gravy turns opaque and creamy. Ladle the gravy over the noodles. Top with crispy fried shallots and serve immediately, preferably with some pickled green chillies.
Nothing is as healthy or delicious to eat than tempeh but only with the right recipes. Thankfully, we have listed 10 of the most delicious Malaysian tempeh recipes here, just for you!
One of my favorite dishes ever from back home is Laksa. There are many different kinds of laksa, but in my opinion they can be broken down...
Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!
When I was a kid back home, there was a stall under a huge tree down the road from our house run by a Mamak gentleman. The word " Mamak ...
Perfectly spiced with a homemade mild curry blend this Malaysian tofu coconut curry with crisp tofu is a quick, easy, and deliciously flavorful vegan comfort food meal made in one pan. Serve with rice.
To me, this is an absolutely the traditional recipe for Malaysian Cucur Udang (Prawn Fritters). I have the recipes for a while now but never thought of making them until recently. The recipe was adapted from one of the popular chef and food styling in Malaysia. Her name is Rohani Jelani and she does cooking classes at her home too. So, do try this prawn fritters recipes and enjoy! *This is an updated post with a video cooking guide. (Previously posted on 01/10/09) Cucur Udang/Prawn Fritters (Traditional-Styled) Ingredients 180 g ( 1 1/2 cups) Plain Flour, sifted 1/2 tsp Baking Powder 1/4 tsp Ground Turmeric 1 level tsp Salt 1 Cup (235 to 240 ml) Water 80 g (1/2 cup) Chinese Chives, trimmed and cut into 4 cm ( 1 1/2 inch) lengths 100 g (2 cups) Bean Sprouts, rinsed 12 Medium Prawns, peeled, with tails intact or unpeeled Oil for frying Homemade Sweet Chili Sauce Method Combine the flour, baking powder, turmeric and salt into a mixing bowl. Add water and mix it with a spoon to make a fairly thick batter. Then stir in the chives and bean sprouts. Heat the oil in a small saucepan over medium heat. Place a small ladle in the oil to and heat it for 1 minute. Then lift the ladle out from the oil and allowing excess oil to drip off. Spoon enough batter to fill the ladle almost to the top and press a prawn into the top of the batter and gently lower the ladle into the oil. After 1 1/2 to 2 minutes, when the base of the fritter has formed a crust, gently push it out of the ladle with the tip of a spatula or small palette knife and allow it to continue frying in the oil until golden brown, about 2 to 3 minutes. Refill the ladle with more batter and continue until all the batter is used up. Drain fritters on paper towel. Cool for 5 to 10 minutes before cutting fritters into smaller pieces and serve with sweet chili sauce.
Seriously crispy and packed with flavor, this teriyaki tofu recipe is bound to convert ever tofu hater into a tofu lover. It's easy to make, perfect for buddha bowls, stir fries, and a simple dinner!
Recipe video above. This is a recipe for a real Malaysian restaurant quality laksa made by sprucing up store bought laksa paste! You can't just dump store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa!
From curries to fruit salads to meaty stews, try these Malaysian recipes for something fun and unique. Your family will gobble them up!
An easy recipe for Malaysian compressed rice cubes—the perfect accompaniment for satay, curry or rendang. Get this Nasi Impit recipe. Recipe by Asian Inspirations.
Vegan laksa is a plant based take on this classic Malaysian dish. It's full of depth of flavour, warming, comforting and filling and naturally gluten-free too.
My mom used to make this kind of sambal cooking with prawns many years back but don't see her making this anymore. Not sure why! I'm...
This deeply savory Malaysian curry noodle soup is a vegan version of the popular curry laksa and it does not disappoint! Made with a homemade laksa paste and a fusion of Southeast Asian, Chinese, and Indian flavors, you’ll fall in love with this recipe from my new cookbook, Big Vegan Flavor.
