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Laksa Lemak Nyonya

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Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:31:11

Laksa Lemak Nyonya is normally served for breakfast or you can also serve it for dinner since its a light food.


500 gm Yellow Noodles/Vermicelli/Spaghetti
1 inch Galangal(lengkuas)
2 stalks Lemon Grass (crushed)
1/2" Turmeric Root
10 nos Shallots
2 tbsp Coriander Seed
5 dried Chillies
2-3 cup light Coconut Milk
10 nos Tofu Puffs (tofu pok)
2 sprigs Curry Leaves
Salt & Sugar

For Garnishing:
2 fried firm Tofu (sliced thinly) (soya bean paneer)
10 Fish Balls/Chicken Balls
1 pc Fish Cake (sliced thinly)
20 gm Bean sprouts
5 boiled Egg (halved)
2 tbsp fried Shallots
1 cup shredded Cucumber
chopped Spring Onions


Grind into a paste the galangal, turmeric root, shallots, dried chillies and coriander seeds.
Saute the paste with enough oil.
Once the aroma rise add in the light coconut milk, lemon grass, salt and sugar.
Lower the flame and simmer for 5-10 minutes.
Finally add in the tofu puffs and curry leaves.
To serve, assemble individual portions of noodles in a bowl, top with the various garnishing and scoop enough gravy on top. Serve it hot. (Do not substitute dried chillies and turmeric root with chilli powder or turmeric powder. Cook the noodles/vermicelli/spaghetti in rapid boiling water and sieve in running tap water before serving in a bowl. For those you could not get tofu pok use shredded boneless chicken).


Nasi Goreng Kampung

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Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:32:48

Nasi Goreng Kampung is a kampung style fried rice very spicy and hot. The sambal recipe can be made double and kept in the fridge up to 1 month. You can also use the sambal for fried egg noodles or fried vermicelli (mee hoon).


1 bowl Cooked Rice (long grain rice)
1/2 cup Boneless Chicken
1/2 cup fried Anchovies
Salt & Sugar to taste

For the sambal-grind into a paste:
5 dried Chillies (soak in water)
2 cloves Garlic
1/2 - 1 in Belacan (shrimp paste)
6 Shallots
1/2 in fresh Turmeric
Enough Oil to saute the sambal

For Garnishing:
Shredded Cucumber
Fried Crisp Shallots
Chopped Spring Onions

Method For Sambal:

Heat up enough oil in low flame, add in the sambal paste and saute until oil surface.
Dish out in a bowl.
Method For Dish:

In a wok add 2 tbsp oil, add boneless chicken and stir fry add in cooked rice, stir-fry until the oil coats the rice nicely.
Add the sambal, salt, sprinkle some water and stir the rice nicely. Close the fire.
Add in the anchovies and mix.
Dish into a plate and garnish with cucumber, crisp shallots and spring onions


Pandan Sesame Cake (Kuih Bakar)

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Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:33:28


2 bowl Plain Flour
1 bowl Castor Sugar
4 Eggs
11/2 bowl Coconut Milk (one coconut)
1/2 tsp Baking Powder
3 Screwpine Leaves
Green food colouring

For Topping:
2 tbsp Sugar
1/2 bowl Water
2 tbsp toasted Sesame seed


Sieve flour together with baking powder.
Beat eggs and sugar until light and fluffy.
Extract juice from the screwpine leaves adding a bit of water.
Fold in the flour and coconut milk alternatively into the egg mixture until bell blended.
Add in the screwpine juice and food colouring.
Use chiffon size cake pan, greasing the pan with butter.
Bake in the oven at 200o C for 35-40 minutes or until the cake is done.
For topping:

Boil together sugar with water until syrup thicken. Brush the syrup on the cake and sprinkle with sesame seeds.
Leave the cake to cool before cutting. After 2 days refrigerate the cake. This cake is a bit sticky but delicious.


Fish in Hot Coconut milk

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Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:34:02


Oil for deep frying
500g Spanish Mackeral(tenggiri) (cut into 5-6 pieces)
turmeric powder and salt -rub over the fish both side
1-2 tsp chilli powder
3 small chopped tomatoes
11/2 cup coconut milk
1/2 tsp sugar
1-1/2 tsp salt

To Be Grind/Pounded:
2 cm ginger
1/2 in belacan (shrimp paste)
10 shallots
2 cloves garlic
1 fresh red chilli
1in fresh turmeric


Cut fish and season with salt and turmeric powder and fry fish to a golden brown.
Remove and drain oil thoroughly and arrange on a serving plate.
Fry the pounded ingredients in low flame.
Once the smell arise, add in tomatoes, chilli powder, salt, sugar and coconut milk.
Bring almost to the boil and simmer until the sauce is thick and fragrant.
Pour over fish and serve.
Garnish with choppes spring onions or coriander leaves if desired.


Fried Prawns in Shell

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Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:34:38


600g medium size prawns,
trimmed, washed and drained
5 cups oil for deep frying

Some chopped spring onions
chopped red chillies

Ingredients A:
4 shallots, chopped
4 garlic,chopped
1 tsp chopped ginger

2 tbsp tomato sauce
1/2 tsp sesame oil
1/2 tsp pepper
1 tsp sugar
1 tbsp thick soy sauce
1 tbsp Lea & perrins sauce
1/2 chicken cube (crumble)
1/2 cup water
1 tsp chinese cooking wine (optional)


Heat oil until very hot, deep fry prawns for about 1 min.
Dish and drain.
Leave 2 tbsp oil in wok, saute ingredients A until fragrant, add prawns,
Stir to mix and pour the sauces
Stir and cook until the gravy is thick and the prawns have absorbed all the seasoning.
Dish onto the serving plate.
Garnish with spring onion and red chillies.


Chinese Style Steamed Prawns

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Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:35:11

Ingredients A

600g prawns(clean with the shell)
1/2 tsp salt
1 tsp sesame oil
1/4 tsp pepper
50g shredded young ginger
4 tbsp chicken stock

1 egg white ( lightly beaten)
1 tbsp Chinese cooking wine(optional)

Chilli sauce Ingredients:
4 red chillies pounded
4 pips garlic,pounded
1" young ginger,pounded
1/4 tsp salt to taste
1 tsp sugar
1/2 tsp sesame oil
1 tbsp lime juice


Mix ingredients A and marinate for 10 min.
Steam over high heat for about 8-10 minute (depending on the size of prawns)
Pour wine and egg white over the prawns and steam for another 1 min.
Serve hot with chilli sauce
For the sauce, combine all the sauce ingredients and leave to marinate for 1 hour before serving


Spicy Asparagus with Prawns

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Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:35:51


400g asparagus,cut into 4cm lengths
200g prawns - remove shell but keep tail, slit back
5 tbsp oil

Grounded ingredients:
10 shallots
5 pips garlic
6 red chillies
3 tbsp dried prawns,soaked
11/2 cm toasted shrimp paste(belacan)


Heat oil in wok,saute ground spices until fragrant
Add prawns and fry until the colour changes to pink
Add asparagus,mix well,sprinkle 2-3 tbsp water onto mixture and cover wok.
Cook for 1 min.
Add salt and sugar,mix well and taste
Serve hot with rice
Note : Can substitute asparagus with french beans,sweet potato leaves or broccoli


Stuffed Cuttlefish/Squids Sambal

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Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:36:25


600g cuttlefish
200g prawns(chopped and mashed into a paste)
2 fresh red chillies,chopped
1 stalk spring onions,chopped
4 tbsp oil
2 tsp corn flour

Ground spices:
10 shallots
4 pips garlic
2cm shrimp paste (toasted) belacan
2-3 tbsp chilli paste/cili boh

3 tbsp tamarind juice
Salt and sugar to taste
1/2 cup water


Clean cuttlefish,remove head and intestines and keep it whole.wash and dry.
Cut away the tip (so that the air can escape)
Coat the inside with a little cornflour(so that the filling will stick)
Mix prawn paste,red chillies and spring onions together until well combined.
Stuff each cuttlefish with the prawn paste.Can use a toothpick to seal the edges.
You can steam the cuttlefish or deep fry the cuttlefish until cook.
Heat up the oil, saute the grounded spices until fragrant.
Add tamarind juice,water,salt and sugar.
Add the cuttlefish and cook until gravy thickens.


Spicy Assam Fish Curry

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Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:36:53


750g fish Spanish Mackerel/herring/golden snapper/red snapper
10 lady's finger
1 brinjal,cut into 4
3 tomatoes,cut into 4
1 coconut ,squeezed to 1 cup thick coconut milk and 4 cups thin coconut milk
1 ginger flower (bunga kantan)
2 pcs kaffir lime leaves (daun limau purut)
5 tbsp oil

Ground Spices:
15 shallots
12 pips garlic
10 dried chillies
5 fresh red chillies
1cm galangal(lengkuas)
2 lemon grass(serai)
2cm fresh turmeric(kunyit basah)
21/2 cm toasted shrimp paste(belacan)
2 tbsp fish curry powder

4 tbsp thick tamarind juice
1 tbsp sugar
salt to taste
2-3 tbsp lime juice (add lastly)


Heat oil ,saute ground spices until fragrant,
Slowly add in thick coconut milk while frying to get nice colour.
Pour in the thin coconut milk and bring to boil.
Add ginger flower,kaffir leaves, and lower fire.
Simmer until fragrant.
Add all the vegetables,use medium heat.
Half way thru, add in the fish pieces, and simmer
Add seasoning and mix well.


Roti Jala

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Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:37:25

This recipe is a type of pancake and is very easy to do and goes very well with chicken curry.


2 cups Plain Flour
1/2 tsp Salt
2 Eggs beaten
2-1/2 cups Coconut Milk (1/2 coconut)


Sift flour into bowl and add salt.
Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.
Strain batter.
Grease and heat a medium non-stick pan on low heat.
Put a ladleful of batter in roti jala mould and in a circular motion move over a pan so that the pancake will have a lacy pattern.
Cook until set turn over onto a dish.
There is no need to turn the pancake.
Use your finger tip to ensure the top layer is cooked.
Continue greasing the pan every now and then until batter finishes.
For those who do not have the roti jala mould, try making it yourself:

Use a empty condensed milk tin or any other small tins
Wash and dry it.
Make holes in the bottom of the tin using 1/2cm nail.
Make about 3 holes in a triangle shape.
To test,pour a ladleful of batter into the tin and see whether the batter is coming out nicely.
Hold the tin with batter over the pan and move in a circular motion to do the roti jala.


Achar Timun

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Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:38:00


3 big Cucumber (to cut 1-1/2 cm in length with skin and deseed it)
2 Carrots (to cut 1-1/2cm in length)

Ingredients (A)
2 Red Chillies (slit in the middle)
2 Green Chillies (slit in the middle)
10 Shallots to cut
10 cloves Garlic into two
1 tbsp Tomato Sauce

Ingredients (B)
Make a fine paste of:

5 dried Chillies
2 clove Garlic
1 cm Ginger 4 Shallots

Ingredients (C) To saute:

1" pc Cinnamon
3 clove Garlic sliced
3 Cardamom
3 Shallots sliced
3 Cloves

Ingredients (D)

300 ml Vinegar
Sugar and Salt to taste
1 tsp Sesame seeds (fry slightly)


Put oil in a wok or pan, saute ingredients (C).
Once aroma rise, add in the grinded ingredients (B).
Stir for 2 minutes and add in the vegetables -- carrots , cucumber -- and ingredients (A).
Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame.
Once the gravy becomes thick the dish is ready.
Add in the sesame seeds and stir.
This dish is best left overnight in the fridge before serving.


Chicken Rice

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Country of the Food: Malaysia | Email to Author               Posted on 20 April 2003 @ 17:38:41


1 big Chicken (clean and cut into 12 pcs)
600 gm long grain Rice (wash and drain)
960 ml Chicken Stock
3 nips Garlic (chopped finely)
1/2 chicken cube (optional)
2 Screwpine Leaves (knotted)(optional)
2 tbsp Chicken Lard/Oil
1 tbsp Margerine
1/4 tsp Salt

Method for Rice:

Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The oil will come out by itself)
Throw the fat away and leave the oil in the wok.
Add in the margerine and fry the chopped garlic until fragrant.
Add in the drained rice and combine the rice with the garlic for 1 -2 minutes.
Close fire.
Transfer the rice to a rice cooker.
Add in the chicken stock, screwpine leaves, crumble the chicken cube and salt.
Cook until rice is done.
Stir with a fork. (Note: For those who do not want to use the lard, substitute with margerine)
Method For the Chicken:

Boil the chicken with water to get the chicken stock.
Dish out the chicken in a bowl.
Sieve the chicken stock before using.
Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce,
Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.
Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the chicken is already cooked fry it for 5 min only)
For the Chilli Sauce:

6 -7 fresh Red Chillies
1 1/2" Ginger
1 Shallot
1/2 nip Garlic
2 tbsp Tomato Sauce
3-4 tbsp White Vinegar/ artificial vinegar
1 1/2 tsp Sugar
5 tbsp water (or more)
A few drops of Sesame Oil
A pinch of Salt

Grind the chillies, ginger, shallot and garlic.
Mix the tomato sauce, water, vinegar, sugar, salt and sesame oil.
Give it a stir.
Leave the sauce to marinate for 4 hours before serving.
For the Sweet Black Sauce:

4 tbsp Sweet Plum Sauce
1 tbsp Thick Soya Sauce
2 tbsp Light Soya Sauce
A few drops of Sesame Oil
4 tbsp Water

Combine all the ingredients and give it a stir. Leave aside.

Method to proceed:
Serve the rice with fried/roasted chicken, chilli sauce, sweet black sauce, sliced cucumber and fresh salad leaves (lettuce).


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