Malaysian Recipes

Acar Awak/Nyonya Pickled Vegetables

Ingredients
1 cup Cucumber, seeded and sliced into strip
1 cup Long beans
1 cup Carrot peeled and cut into strip
1 cup Pineapple cut into chunks
2 Red chilli,seeded and cut into strips
2 Shallots,sliced
1.5 tbsp Chilli paste
1/4 cup Rice vinegar
2 tbsp Crunchy peanut butter
1 tsp Sesame seeds
Sugar to taste
Salt to taste
Pinch of turmeric powder
Groundnut oil

Method

• Cut all vegetables into 2" lengths,and keep them separately.
• Heat cooking oil in a pan.
• Add chili paste and turmeric,saute till the oil from chili separate.
• Add long beans,stir for couple of minute.
• Then on a low heat,add peanut butter,salt,sugar and rice vinegar.
• Toss in remaining vegetables and cook for 3-5 minutes,stirring well.
• Add sesame seeds and mix well. 
• Remove from heat. Serve.

Ayam Masak Kicap/Chicken in Soy Sauce

Ingredients

500g  Chicken-cut into pieces

1big Potato-cut into wedges

1 large Onions-sliced

4 cloves Garlic- sliced into julienned strips 

2inch Ginger-slided into julienned strips

2 nos Star anise

1 sticks Cinnamon stick

1 tbsp Soy sauce

1 tbsp Dark soy sauce

1/2 tbsp Tomato sauce

1 tbsp Chilli sauce

2nos Green chilli

2 nos Scotch bonnet 

Turmeric powder 

Salt to taste

Oil

Method

• Mix the chicken with little turmeric and salt.
• Heat the oil and fry the potato  and chicken until golden color or cooked.
• Remove and drain excess oil on a paper towel.
• In another pan heat the oil,add cinnamon stick, star anise fry until fragrant. Then saute ginger, garlic, onion, green chilli and scotch bonnet for 2 minute. 
• Then in go all the sauces with little water and followed by the fried chicken,   potatoes and onion, stir well and let it cook on low flame for few minutes. Its ready to serve. 

Fried Turmeric Tofu/Tauhu Goreng Kunyit

Ingredients

300g Tofu/Tauhu-cut into pieces15-20g Fresh turmeric-pounded

1 large Onion-cut into round slices (I used red onion)

1 large Red chilli pepper-cut diagonally 

2 large Green chilli pepper-cut diagonally

2 stalks of Fresh lemongrass-crushed

Pepper powder

Salt

Oil

Method

• Place the tofu in a bowl, add pepper powder and salt.
• Gently toss a bit and deep fry  until the tofu is golden brown. Keep a side.
• Saute turmeric, lemongrass, onion, red and green chilli for few minute.
• Add the fried tofu, salt in and stir well to combine and let it cook for 2 minute. Serve.

Gendang Kasturi

Ingredients

Whole green Mung / Green Gram : 1/4 cup

Fresh grated coconut: 2-3 tbsp

Sugar: 3-4 tbsp +/-

Batter:

Rice Flour: 1/2 cup +/-

Turmeric Powder: a pinch

Salt: a pinch

Water

Oil for Deep frying

Method

• Cook the mung beans till soft and mushy.This can be done in a pressure cooker or stove top and I did the former.
• Mix sugar and coconut to mung and continue to cook it on stove top stirring it (so that it does not burn and stick to the pan) and lightly mashing it till turns into a completely dry and sweet mass.
• This filling will be non sticky and you should be able to shape patties from this.
• Make small patties by pinching out handful from the green mass.
• Prepare the batter by adding salt,turmeric and water to the rice flour.
• Here you can go for a thin or thick batter depending on taste.
• Dip the patties in to the batter and deep fry in hot oil in batches if needed.
• Drain on paper towels and serve as a snack.

Kuih (Yam Cake)

For the kuih:

1½ bowls ~ yam, diced into 1-2cm cubes

1bowls ~ rice flour

2tablespoons ~ wheat starch*(I used corn starch)

2 bowls ~ water

½ – ¾ bowl ~ dried shrimps (I used ½ bowl)

5 shallots ~ finely chopped

1 teaspoon ~ five spice powder

½ teaspoon ~ salt

½ teaspoon~ white pepper

2 clove ~ garlic finely chopped

For the topping:

spring onions ~ sliced finely

red chillies ~ sliced finely

dried shrimps ~ chopped finely and fried

skinless peanut ~ fried and chopped coarsely  

fried onion

Method

• Heat a pan over medium high heat, and fry the onions and dried shrimps until they become aromatic. This should take about 3-5 minutes.
• Add the cubed yam to the pan, and fry it with the onion and dried shrimp mixture until it browns.
• In a separate bowl, mix the rice flour, wheat starch and water, and stir until it forms a smooth paste.
• Take care to ensure there are no lumps in the mixture.
• Add the flour mixture into the pan slowly, and stir until everything forms a thick paste.
• Add the salt, pepper and five spice powder, and mix well.
• Pour the mixture into a heatproof bowl/plate and steam over high heat for 45 minutes, or until cooked.
• To serve, sprinkle with deep fried shallots, chopped spring onions, sliced chillies chopped fried dried shrimp and fried chopped peanut.
• Some chilli sauce on the side is also highly recommended.