Malaysia Traditional Recipes Mom

Do You know

2009-06-15T08:30:00.000-07:00

Hi people.. i got this to you..everybody struggling to got perfect diet..but sometime they wont got any result..wrongly choose diet..and we are stressed about that right?..here is what you need..actually..

Go Find your basal metabolic rate, which will tell you how many calories you need to consume per day. This will take about a week. You can find your basal metabolic rate online ( http://www.bmi-calculator.net/bmr-calculator/ ). Take 15-20% off that number and eat that number of calories instead.
TChoose the proper foods. Dieting has a tendency to cause you to lose as much muscle as fat. Consuming more protein and dieting at a steady speed (as shown in step 2) will minimize this. A woman might not care much about muscle tissue, but losing it will mean that you have to reach a lower body fat percentage to appear just as skinny as someone who kept their muscle. It also sabotages your diet because it makes your metabolism fall off. Consume 1 gram of protein per pound of body weight. This is higher than the recommended daily value, but it is far from dangerous. It will help you hang onto your muscle.
Balance your nutrients. The rest of your diet should be evenly balanced between fat and carbohydrates. Fat is not the enemy, and neither are carbohydrates. Avoid trans fats and saturated fats. Avoid refined and glycemic index carbohydrates. In general, avoid processed foods altogether. Don't eat fast food or food from restaurants. Don't eat anything with high fructose corn syrup or bleached wheat flour in it. Avoid "fake" sugars as well. Some claim they might affect insulin levels or affect the body in other ways.
Supplement your diet to some degree to meet the demands of a healthy diet. Take a multi-vitamin and get lots of water. You need healthy fats. There are certain essential fatty acids that your body cannot produce; they must be consumed. The best sources of these are salmon, walnuts, flax seeds (oil or ground, as whole won't digest) and fish oil caplets. Oils go rancid quickly, so be sure to refrigerate the oil and freeze any flax seeds. The best low-fat protein sources are skim milk, egg whites, and poultry. Some cuts of red meat are also very low in fat and high in protein. However, they are typically more expensive than their white counterparts. Tuna is also very good. As for carbohydrates, you can consume any low glycemic index carbohydrates you want (and some moderately high ones, too).
Divide up your meals so that you eat 5-6 small meals a day. Eating small meals gives your body time to digest and burn up your food or "fuel" at a steady rate.
Live an active lifestyle. Get at least 30 minutes of exercise a day. The type of exercise you need will vary, depending on your body weight and physical health and well-being. Regardless, you should be doing a mix of both aerobic (fat-burning) exercises like jogging or interval training, and anaerobic(muscle-building) exercises like resistance or weight training. Anaerobic ensures your metabolism doesn't drop due to dieting while aerobic is best for targeting fat calories.

p/s: Ermm..i would start my diet know..but people please..don't hurt yourself when you want to see 10 kg drop down from your body in a week..ohh goshhh you hurting yourself actually..
trying healthy diet..is another best way we can follow even is too slow but it safe for you..bye bye fat!

Bubur Pulut Hitam @ Black Glutinous Rice

2009-05-05T04:14:00.000-07:00

While it is named ''black'' glutinous rice, in actual colour, it is a lovely burgundy. And no you can't dye your hair with it. It just does not work. However, if you have not already had this as one of your must-try desserts, please add this one in.

This black rice looks like wild rice. It tend to be a very dark brown or black in colour when it is dry, and after 1 or 2 hours of soaking in water, you can see the colour turning into a deep purple colour. This is its natural colour. The taste is sweet and nutty - which is why it is used widely for making desserts rather than a main course. Texture is slightly crunchy, and i love it.,,ummm so yuuummmyyy..

The Ingredients

300g black glutinous rice

5 litres water

100g castor sugar

100g palm sugar

75g dried longans, rinsed

2–3 pandan leaves, knotted

Combine:

2 tbsp corn flour

3 tbsp water

thick milk from 1 coconut

1/2 tsp salt

Method
Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.

Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)

Add thickening to the glutinous rice and bring to a boil, then remove from heat.

To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Ais Kacang @ Ice Kacang

2009-05-03T03:58:00.000-07:00

Ais kacang or ice kacang (Chinese: 红豆冰; pinyin: hóngdòu bing; literally "red bean ice"), is a dessert served in Malaysia and Singapore. It is also popularly known as air batu campur in Malay or ABC for short. The word "air batu", literally meaning "stone water" means ice and "campur" means mixed. It is sweet-tasting and is primarily ice served with sweet flavoured syrup and jelly. The word Kacang is a Malay word for bean, and the word "ais" is a transliteration of the English term "ice".

Formerly, it was made of only shaved ice and red beans. Today, ice kacang generally comes in bright colours, and with different fruit cocktails and dressings. Several varieties have also been introduced which contain aloe vera in some form or another, such as in jelly form. Often, a large serving of attap chee (palm seed), red beans, sweetcorn, grass jelly, cubes of agar agar and cendol form the base. Evaporated milk is drizzled over the mountain of ice. To cater to the palates of the modern customer, some stalls have even introduced novelty toppings like , chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.

Many South-East Asian coffee shops, hawker centers and food courts offer this dessert

Mmuahh..Here we go

50g red beans, cooked till soft
50g sweet corn
50g lengkong (jelly), cubed
50g cendol
50g agar-agar strand, cooked
50g sago - cooked, add a drop of coloring
100g mixed fruit in syrup
4 tsp red syrup
4 tsp brown syrup
2 tsp sweetened condensed milk
2 tsp evaporated condensed milk
1 big bowl of shaved ice

Make red syrup by dissolving sugar in boiling water. Add a knot of pandan leaf. Add red dye (cochineal). To make brown colored syrup, dissolve brown sugar in hot water, add pandan leaf. Strain. In a bowl, add a bit of all ingredients. Top generously with shaved ice in a shape of a steep mountain. Spoon some red and brown syrup according to your taste. Pour both types of milk on the iced.

p/s: Serves 4-5 and lastly put ice cream any kind of flavor of u like to make great taste of 'Ais Kacang'

Nasi Minyak @ Oily Rice

2009-05-01T03:42:00.000-07:00

Nasi minyak or Oily Rice..opps but not oily actually just appearance of rice look It's rice made with the concoction of edible oil, milk, margarine, a few spices, say, cinnamon and clove among others. Presented alongside of beef, mutton or chicken curry. This is an another famous rice based menu in Terengganu, MALAYSIA. Taken for breakfast, lunch, tea, dinner, as a wedding's main dish, during Eid Ul Fitr, Eid Ul Adha or any other occasions you just can imagine on.

So lady here we go..tadaaa the recipe Nasi Minyak

· 875g long grain rice, washed and drained

· 2 tbsp margarine or ghee

· 3cm piece old ginger

· 1 clove garlic

· 4 shallots, sliced

· 1 onion, sliced

· 2 pandan leaves, knotted

· 1/4 tin evaporated milk

· Just enough water

· 1 tsp salt or to taste

Spices:

· 2 cardamoms

· 2cm piece cinnamon stick

· 2 cloves

· 1 star anise

and now the way to make it

Pound garlic and ginger together. Heat margarine or ghee in a deep pot. Fry shallots till almost golden. Add onion, the ginger and garlic mixture and spices. Fry until aromatic.

Mix in rice, salt, milk, just enough water and pandan leaves. Cook until mixture boils. Lower the heat and cook till rice turns fluffy. Serve rice hot with any curry dish..

P/s: eat with chicken and mutton curry with potatoes...

Pengat Pisang @ Banana in Sweet Souce

2009-04-27T22:06:00.000-07:00

If u want to try relaxing and warming dessert in your evening how about this delicious and ordinary malay dessert

Pisang means Banana in Malay and Pengat Pisang means Banana in Sweet Sauce.

This is a rather straight-forward recipe and it tastes surprisingly good as the sliced bananas are simmered in sugary and milky sauce... Yet, it does not taste too rich but is light and refreshing.

Ingredients

5 large firm bananas

2 cups of coconut milk

1 cup of water

half a cup of castor sugar or brown sugar

salt to taste

Preparations

1. Slice the bananas thickly.

2. Pour the water into a large deep pan and heat it. When it starts to boil, pour the sugar into the pan, reduce the heat and let the sugar dissolve constantly stirring.

3. When the sugar has dissolved, put the bananas into the sweet sauce. Let it simmer.

4. Then, immediately add the coconut milk. Bring to a boil again and when bananas are soft (but not mushy) switch off the fire and serve warm.

Note: Coconut milk in cans or small cartons are available at Asian grocers.

Malay Ayam Percik

2009-04-26T11:05:00.000-07:00

Ayam Percik is a popular local delicacy, especially in the east coast (Kelantan the Islamic City) of Peninsular Malaysia. It tastes rather sweet than spicy, with strong coconut milk smell. It is usually prepared by grilling chicken, parts or whole, over fire with intermittent sprinkling of the percik sauce on the chicken such that when the chicken gets cooked a pasty layer of sauce with distinct smoke flavour cover both sides of the chicken. Presently, this dish is only available at food stalls and restaurants around the country.

So try to start with this Ingredients:

5 Whole Chicken Legs
4 Tablespoons Cooking Oil
2 Teaspoons Tamarind Pulp (Known as Asam Jawa)
4 Lemon Grass/Cymbopogon,(bruised)
1 Cup Water
1 Cup Thick Coconut Milk (Can use powder or liquid-packed)
1 1/2 Tablespoons Sugar
Salt to Taste

Marinade:

1/2 Teaspoon Salt
1 Tablespoon Sugar
1 Teaspoon Chili Powder
1 Teaspoon Turmeric Powder

Spice Paste (Percik Sauce):

4 Candlenuts/Kemiri
6 Cloves Garlic
9 Dried Chillies, soaked in Hot Water
3 Red Chillies
2 cm (3/4 inch) Ginger
5 Shallots

Method:

Mix the marinade, combine with the chicken and set aside for 1 hour.
Chop the spice paste ingredients and blend finely.
Heat Oil in a frying-pan and fry the spice paste, tamarind and lemon grass for 5 minutes.
Add water and cook for another 3 minutes.
Put in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked.
Serve the chicken with spice paste pour onto it.

I hope u will like it n enjoy to try it!!! mmuah

Malay Ayam Masak Merah

2009-04-17T09:20:00.000-07:00

Ayam Masak Merah, or Red Chicken, is a common dish found in Malay food eateries. In general, Ayam Masak Merah is a sweetish savory dish made from tomatoes and spices. It is a dish that goes very well with rice but during the Ramadan months in the Ramadan bazaars (in Malaysia, every race celebrates every festival as far as how I was brought up!) you will find Ayam Masak Merah Madu, which is Red Honeyed Chicken. That means on top of the already sweet dish, it is sweetened some more with caramelized honey.

Here delicious chicken dishes.. mmm

so to make it, what u need..is

A:

5-6 chicken drumsticks (you can use other chicken parts if you wish)
1.5 teaspoon salt
1 teaspoon turmeric
1 tablespoon flour
a few dashes of peppe
rEnough oil for deep frying/shallow frying

B for blending:

1 large onion
4 cloves of garlic, peeled
1 inch of ginger
5 red chilis, de-seeded
1 tablespoon cumin powder
2 tablespoon coriander powder

C for etCetera:

1 small can of tomato paste
2 cloves of garlic, minced*
1 inch of ginger, minced*
4 pods of cardamom
3 cloves
1 star of anise
1 stick of cinnamon
1/4 cup of honey
1/2 cup of water
salt to taste
1 Onion, sliced in rings

*cook's note: you don't really need the extra garlic and ginger but I like more of it in my dish :)

Method:

Let's start with ingredients in A. In a ziplock bag, add all of the ingredients in (except oil) and start squishing until the chicken pieces are well coated. Let it marinate for 30 minutes.
Heat oil in a pan with medium heat. When oil is hot, add your chicken pieces and fry until all sides are golden brown. Drain them off the oil on a plate lined with paper towels and set them aside until they are ready for the next level.
Now blend all the ingredients in B and set aside.
Discard most of the oil used for frying you chicken and leave about 2 tablespoons of oil in.
With the same pan on medium high heat, saute your cardamom, cloves, star of anise and cinnamon until fragrant (approx 1-2 mins).
After that, add the garlic, ginger, tomato paste and blended ingredients from B. Saute the all the ingredients together to form a thick paste. Add water, to thin the paste a little.
Now you can add your chicken and onion rings in. Start combining the sauce and chicken well, making sure every piece of chicken is coated and then add your honey in. Mix well again.
Let the sauce thicken and reduce, lower heat, cover the pan and continue cooking for about 15 minutes.
Your Ayam Masak Merah is now ready to serve! :)

Nasi Kerabu @ Ulam Rice

2009-04-15T08:01:00.000-07:00

Rice on its own is so bland,its almost unpalatable.But it is this blandness which makes white rice the prefect foil for the spicy and savoury dishes we love in this part of the world.A dress up rice dish can be a star attraction of any meal!
Of the many dishes , Nasi Kerabu and Nasi Ulam are two dishes to name a few , which is a regional specialty from the state of Kelantan on the east coast of Malaysia. Traditionally, the rice is tinted bright blue from petals of flowerscalled bunga telang [clitoria in English]. For a family size serving of rice, hundreds of these petals have to be sun-dried and boiled in water. There are several varieties of local herbs; which is used to tint the rice in different colors; red, black or blue. This Nasi Kerabu or Nasi Ulam is normally a combination of fresh aromatic herbs; local mint, basil, lemongrass, kaffir lime leaves, turmeric leaves and raw vegetables; bean sprouts, long green beans, shallots, cucumber, are combined together with strong flavored ingredients such as salted fish, dried prawns, fish crackers, kerisik [fried grated coconut] and other savory garnishing.Each house hold have their own secret recipe for Nasi Kerabu or Nasi Ulam.

Try this healthy delicious dishes for your breakfast or lunch..

5 tenggiri steaks

1kg rice

Ulam to cook with rice:

2 turmeric leaves

2 torch ginger leaves

2 stalks daun kesum

2 cekur leaves

2 na dam leaves

2 daun kentut

2 daun kudu

2 stalks curry leaves

2cm fresh turmeric

2 stalks lemon grass

(You can omit or add the ulam listed subject to availability)

2 pandanus leaves

3 kaffir lime leaves

2 tablespoon palm sugar

Garnishing:

1 cucumber, pared and julienned

1 onion, finely sliced

15 stalks of polygonum leaves, finely cut

10 long beans, finely sliced

1 bunga kantan, finely cut

3 stalks of lemongrass, finely sliced

Fried grated coconut:

1/2 a coconut, finely grated

8 shallots, finely sliced

2cm ginger, sliced

Palm sugar and salt to taste

Sambal Belacan:

15 chillies

5 shallots

3 cloves of garlic

Budu

4 bird’s eye chilli

Lime juice, to taste

Fish crackers

So, then we can start with
Slice all the ulam leaves and either blend or pound finely. Add 2 glasses water to leaves and extract the juice. Sieve and repeat with another glass of water.

Wash rice. Add ulam juice to the rice. Add three pieces of pandan leaves and kaffir lime leaves, and 1/2 a block of palm sugar. Cook in a rice cooker.

Rub some salt on the fish and grill over a low fire. When cooked, let it cool and then break into flakes.

Dry fry the grated coconut with sliced shallots, ginger, palm sugar and salt over a low fire. When the mixture turns fragrant, lightly flatten the grated coconut with the back of your spatula.

Dry fry belacan with shallots and garlic over a low fire until fragrant. Blend this mixture with chilli to make the sambal belacan.

Mix some budu with limau kerat lintang and bird’s eye chilli.

Serve the rice with the grilled fish, finely sliced garnishings, sambal belacan, budu and fish crackers

Malay Daging Masak Merah

2009-04-15T07:25:00.000-07:00

All u need is~

600g beef, scored and cut into 4-cm cubes
6 tablespoons cooking oil
450g shallots, peeled and sliced
120g cashew nuts
90g sultanas
40 dried chilies, soaked and ground
1.25 liters water
2-3 jackfruit leaves
1 large can (410g) evaporated milk
½ can (140g) tomato puree
4 tablespoons tomato sauce
2 teaspoons tamarind pulp, mixed with a little water and strained
2 teaspoons salt
a few sprigs mint leaves
2 sprigs coriander leaves cut into 2.5-cm lengths
2 scallions, cut into 2.5-cm lengths
1 teaspoon sugar

Ingredients to be ground:

5-cm knob ginger, peeled
5-cm knob turmeric, peeled

So here we go..

Mix beef and ground ingredients together and leave aside.
Heat oil and lightly brown shallot slices until crisp. Remove with a perforated ladle and set aside.
Reheat oil and fry cashew nuts until lightly browned. Drain and set aside. Put in sultanas and fry 1 minute, then remove and drain
Add ground chilies and fry until oil separates. Dish out.
Add beef, water and jackfruit leaves. Bring to the boil, then reduce heat and simmer for 1 hour until beef is tender.
Discard jackfruit leaves and add all remaining ingredients, including those fried.
Simmer, stirring frequently, until gravy is thick and meat tender.
Jackfruit leaves are used as a meat tenderizer.

Malay Beef Rendang

2009-04-13T06:49:00.000-07:00

Hi!! Try this recipe
im sure u will not regret it..

3/8 pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch whole nutmeg
1 tablespoon vegetable oil
1 1/4 pounds beef stew meat, cut into 1 inch cubes
1 1/2 tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 2/3 cups coconut milk
7/8 cup water
salt to taste

Here we go..

To prepare the kerisik or shredded coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown. Set aside to cool.

Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

Grind the coriander, fennel, cumin and nutmeg.

Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

p/s: there instant beef rendang beef paste available in market know..if u don't want to wait 3 hours cook

Ondeh~Ondeh

2009-04-11T05:46:00.000-07:00

Hi everyone today i would like to give you my homemade recipe..
Tadaaa..Ondeh-Ondeh recipe..
When i was a little young kid laa..this dessert is one of another my favorite..hehhee
because when your bite it..the sweetness of 'gula melaka' will melt in your mouth..uuuuhh. Anyway, the original ondeh ondeh does not have a coconut filling. Normally it is made of a sweet potato dough wrapped with some chopped gula melaka and boiled in a pot of boiling water and then coat with some steamed shredded coconut.

What u need is~

Ingredients:

250 g Glutinous Rice Flour
200 ml Pandan Juice
150 g Gula Melaka (Palm Sugar), finely chopped
100 g Grated Coconut
A Pinch Of Sea Salt

Here we go..

Prepare a large bowl, a combine together the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.

Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.

Coat the rice balls with grated coconut and serve immediately.

P/S:

Opps.. To make the Pandan Juice, u must blend 10 Pandan leaves with 220 ml water.

To get Gula Melaka u can visit the website asiansupermarket.com

Nasi lemak with 'Ikan Bilis' (white anchovies)

2009-04-10T06:22:00.000-07:00

U need preparing all this ingredients~

For the rice:

2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained

For the garnish:

4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed

For the sauce:

2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chili paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice

Here we go..

In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chili paste, and cook for 10 minutes, stirring occasionally. If the chili paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

p/s: this recipe is for 8 serving
and u can prepare and cook all the item for 30 mins
and lastly ready in 1 hr..

Malay chicken satay with peanut sauce

2009-04-10T03:46:00.000-07:00

Here we go..

4 chicken legs and thighs or 4 chicken breasts (deboned)

Spice Paste:

1 teaspoon of coriander powder
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons of cooking oil
1 teaspoon of chili powder
2 teaspoons of turmeric powder (kunyit)
4 teaspoons of Kecap Manis (ABC brand from Indonesia recommended)
1 spoon of Oyster Sauce (Lee Kam Kee brand recommended)
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)

Method:

Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.

for peanut sauce, u need

1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:

6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)

Method:

Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.

Cook’s Notes:

For the peanuts, I used Planters brand Dry Roasted Peanuts. They are easily found at any food stores.
For sweet soy sauce / Kecap Manis, I always buy ABC brand because it’s widely available in Asian stores.

Thanks!
Rasa Malaysia

Bubur Cha Cha

2009-04-08T02:56:00.000-07:00

Bubur cha-cha is a popular Nyonya dessert of sweet potato, yam, black-eyed beans, tapioca jelly and sago pearls in thick coconut milk. As a child, whenever it was cooked at home, I would eat bowl after bowl. Those times, the word “cholesterol” was never heard of. Preparing the bubur cha-cha is time consuming as each ingredient has to be steamed or cooked separately. Thus, it was not cooked often which made it a much yearned for delicacy.

Here we go, what u need is~

300g Yam, diced
300g Sweet potatoes, diced
75g Black-eyed beans, soaked for 3 hours
75g Pearl sago
450g Grated coconut
5 cups Water
1/2 teaspoons Salt
2 tablespoons Tapioca Floor
125g Sugar
4 Pandan leaves, shredded and knotted
1 cup Water

and so u can start now with~

Steam the sweet potatoes and yam separately for about 15 minutes or until soft. Set aside.
Boil soaked black-eyed beans until soft.
Drain and set aside.
Put the sago in a sieve. Then place sieve in a large bowl.
Rinse sago under running tap water before cooking the sago in a pot of hot water until transparent.
Remove and rinse under cold water and drain.
Coat with the tapioca flour.
Squeeze and strain grated coconut to obtain thick coconut milk.
Add salt to the coconut milk and keep refrigerated.
Add 5 cups of water to the coconut residue and squeeze to obtain thin coconut milk.
Boil sugar, water and pandan leaves until sugar dissolves.
Add thin coconut milk and continue to boil for 5 minutes.
Add yam, sweet potatoes, black-eyed beans and sago.
Stir evenly.
Add thick coconut milk and at the first sign of boiling, immediately remove the pot from the heat.
Remove the pandan leaves and serve either hot or cold.

Chicken curry with potatoes

2009-04-08T02:19:00.000-07:00

Here we go, what u need is~

1 whole chicken - cut into pieces, skin removed

2 large potatoes - peeled, cut into sixths

1/2 tin coconut milk

20 slice shallots

2 garlic cloves - crushed

2 cm piece ginger - crushed

1 lime

3 tsp curry powder (add a little water to form paste)

2 cloves and 1 *star anise

1 pot water

and so u can start now with~

Blend 10 shallots with ginger and garlic

Rub chicken with ginger-shallot paste and set aside for 15-20 minutes

Fry remaining onions, cinnamon, cloves and star anise until fragrant

Add curry paste and fry until oil split from paste

Add chicken and fry until flesh turns white

Add 1/2 tin coconut milk and enough water to cover chicken

Bring to boil and simmer until chicken is cook and curry thickens

Add potatoes and allow to cook

Squeeze 1 lime over curry and cover pot

Serve best with rice or roti canai or roti jal

Mutton Curry with pottatoes

2009-04-08T02:09:00.000-07:00

Here we go, what u need is~

1kg mutton (cut into cubes)
400g small potatoes (halved)
2 tbsp vegetable oil
2 large onions (sliced thin)
1/2 cup fresh corianders leaves
4 cloves garlic (chopped)
6 green onions (chopped)
8cm fresh galangal (grated)
8cm fresh ginger (grated)
1/4 tsp ground cardamon
6 cloves
1/2 tsp ground fennel
1 tsp ground turmeric
1/2 tsp ground cumin
2 cups coconut milk
2 tbsp ground almonds

and so u can start now with~

Using a blender, process the coriander, garlic, green onion, galangal and ginger till you get a well blended paste

Place the paste into a large bowl and add in the mutton

Mix everything well then cover and refrigerate for 2 hours or overnight

Preheat the oven

Place an oven-proof dish over the fire and add in 1/2 the oil

Cook the mutton in batches till brown over

Remove mutton from pan and set aside

Heat the rest of the oil in the same dish then add in the onion, cooking till soft

Add in the cardamon, cloves, fennel, turmeric and cumin

Stir, cooking everything for another 2 mins

Add in the mutton to the dish then coconut milk

Let simmer uncovered for another 3 mins

Turn off heat then cover the dish with foil

Place the dish in the oven and bake (slow heat) for 1 hour

Add potatoes and bake for another 1 hour or till mutton and potatoes become tender

Remove and add in the nuts

Stir well till heated through then serve

Cendol

2009-04-06T03:21:00.000-07:00

In Malaysia, Cendol is normally served in a small bowl full of shaved ice and rich coconut milk. It is sweetened with thick brown coloured syrup made from palm sugar (Gula Enau or Gula Melaka). Apart from this serving combination, Cendol is also often served with glutinous rice, red beans and rich coconut milk.In Malaysia, you can easily find Cendol served in small stalls along roadside. It is a perfect beverage, especially during hot days.Alkaline water helps to improve the texture by making the Cendol smooth and bouncy.

Here we go~

60g green bean flour (Hoon Kwe Flour)
300ml water
1 tsp pandan paste

So we can start now with~

Mix green bean flour with water and pandan paste. Blend well until a smooth mixture is obtained.
Cook mixture over medium heat , stirring all the time until the mixture thickens and turns translucent.
Fill a basin with ice and cold water and set the cendol mould over it. Use a wooden spoon to press cooked dough, a little at a time, through the preforations into the cold water. Drain cendol in a colander and set aside.
To serve, spoon 2 tbsp of cendol into a bowl, top with shaved ice, chilled coconut milk and 1 or 2 tbsp of gula melaka syrup.

and for Gula Melaka Syrup u need:

300g gula melaka
200g rock sugar
200ml water
2 pandan leaves, knotted

and

Place all ingredients into a saucepan and cook till the sugar dissolves and forms a thick syrup.
Remove pandan leaves and strain into a small bowl. Leave to cool.

and lastly Coconut milk:

Use ready squeezed coconut milk, add a pinch of salt and chill in the refrigerator.

Thanks!

Author: Kak rose kitchen recipe

Here! Popular Malay dishes

2009-04-05T00:20:00.000-07:00

Nasi Dagang
The dish is made by cooking rice and glutinous rice together, to which coconut cream is added once it is cooked. Nasi Dagang is eaten with its own specially made side dishes of tuna fish curry and a light vegetable pickle.

Keropok Lekor / Keping
A popular and the most visible fried snack in Terengganu, the keropok is made of fish meat, ground to a paste, and mixed with sago. Coming in two main different forms, the long chewy ones are called 'lekor', while the thin, crispy ones are called 'keping'. Keropok is best eaten hot with its special chili dip.

Ayam Goreng
This is a popular chicken dish. Simply meaning fried chicken, this dish is prepared by first marinating the chicken with various spices like turmeric and curry powder. It is then deep fried in hot oil and served.

Laksam
A delightful yet simple dish, the laksam is akin to the western pasta dish. Like the latter, it has both the flour dough and the gravy that goes with it. However, unlike the pasta, laksam is made using both wheat and rice flours, and the dough is steamed instead of boiled. Laksam's gravy is made of fish meat, which is boiled, pureed, and later mixed with coconut milk.

Pulut Lepa Made of glutinous rice and fish, this snack food is prepared over a barbecue. Boiled fish meat is mixed with sliced onions, and dried chilies and coconut. The mixture is cooked until it is dry. This is then used as a filling for the glutinous rice rolls. Wrappings of banana leaf cover the food before it is cooked over the fire.

Sata
A savory dish, the sata is cooked wrapped in a banana leaf over a low-fire barbecue. Fish meat, shallots, and ginger are pounded to a paste. This paste is then wrapped in banana leaf before it is cooked.

Rendang
A meat dish that is prepared with coconut milk, chilies, onions and other condiments. Eaten with rice, the tasty tender meat is a delectable dish, a must at most Malay functions.

Satay
Satay is another popular Malay dish. Pieces of marinated chicken or beef are skewered and cooked over a charcoal fire where they are periodically brushed over with oil. The skewered meat is then served hot, accompanied by a special peanut sauce.

Akak @ Akok
Cooked in a mold over a fire, there are two versions of this finger food. One sweet (akak manis) and the other savory (akak berlauk). The former has a generous dose of sugar as an ingredient while the latter has a filling of cooked beef.

Pulut hitam. Black glutinous rice porridge cooked with sago and served hot with coconut milk.

Cendol. Smooth green rice noodles in chilled coconut milk and gula melaka (coconut palm sugar).

Ais Kacang (also known as air batu campur or just ABC. "Ais" is a Malay spelling of the English word "Ice") Sweet corn, red beans and cincau (grass jelly) topped with shaved ice, colourful syrups and condensed milk.

Pengat (Tapioca or Banana) a thick brown sugar mix together with the ingredient and cook.

Bubur cha cha. Yam and sweet potato cubes served in coconut milk and sago, served hot or cold.

Honeydew sago. Honey Dew melon cubes served in chilled coconut milk and sago.

Malay Food & Desert...Yummy

2009-04-01T23:58:00.000-07:00

Hey u know what! the variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs.

Ohoooho:p Malay cooking incorporates ingredients such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves. Fresh herbs, such as daun kemangi (a type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and coriander are used in conjunction with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek. Seasonings play an important role in Malay cooking as they often enhance the food taste and flavors. Many of the seasonings are not dried spices but are fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.

Hey u! Rice is the staple diet in any Malay meal. It is often served for breakfast, lunch, dinner, and supper too. Most meals are eaten by using your fingers, and eating utensils are kept to a minimum. All dishes are served at the same time, accompanied by a refreshing drink. Fish is popular in Malay cooking, as with other seafood such as shrimps and cuttlefish. Beef and mutton are very popular choices but never pork as it is against their religious beliefs to eat pork. The other popular white meat is chicken.

and lastly..

one of the most unique Malay dishes is the "roti jala" (lacy pancakes), which sometimes replaces the staple rice. Roti jala is an ideal accompaniment to any dish with lots of rich gravy and is often served during special occasions. It is made from a mixture of plain flour and eggs, with a pinch of turmeric powder and butter. Desserts are a must for any Malay meal. Easily available at most local restaurants and roadside stalls, Malay desserts are invariably very sweet and include ingredients such as coconut milk, palm sugar, and flour.mmuaahhh yummy

With love:Eve A