Malaysian Food

By Shaun Walters

Index Page
Page 1: Title Page

Page2: Index Page

Page3: Beef Rendang

Page4: Kari Ikan

Page 5: Seri Muka

Page 6: Veggie Mee Goreng

Page 7: Vegetable Curry

Page 8: Char Kway Teow

Page 9: Chicken & tofu laksa

Page 10: Malaysian beef & eggplant curry

Page 11: Roti canai

Page 12: Nasi lemak

Page 13: back page

Introduction To
Malaysian Food
Malaysian food is strong, spicy and
aromatic combining the rich tastes of
the many herbs, spices and curries.
They use only traditional foods of
their culture.

Beef Rendang
5 shallots, peeled and quartered

Ingredients:

4 garlic cloves

1 tbsp coconut oil

1 kg chuck steak cut into 4 cm squares

4 stalks lemongrass, cut into 7 cm pieces

1 can (400 ml) coconut milk

7 kaffir lime leaves (fresh preferred; dried

as an alternative)

2 cm cube ginger, peeled and

6 macadamia nuts (raw)

1 birds eye chilli, seeds and

membrane removed

1 bay leaf

2 tsp sea salt

1 red capsicum, stem and seeds removed,

coarsely chopped

coarsely chopped
coarsely chopped

1 cinnamon stick

Spice paste

2 cm cube galangal, peeled and

tsp cloves, ground

tsp nutmeg, ground

Method:

Combine the spice paste ingredients in a blender and blend into a fine paste, adding a
little water if it gets too thick to puree.

In a large, shallow pan, warm the coconut oil on medium heat for 1 minute, then add the
blended spice paste, simmer until aromatic, about 5 minutes. Add the remaining
ingredients and carefully stir until well combined.

Reduce the heat to medium-low and simmer, stirring every 10-15 minutes to prevent

scorching, until the liquid has evaporated, the beef fat is rendered, and oil appears on the
surface. It should take 2-3 hours. Reduce the heat to low if the sauce simmers too

rapidly and appears to be boiling rather than simmering. The curry should have a slightly
dry and oily texture. Serve with basmati rice steamed in water, cup coconut milk and 1
tsp turmeric.

Kari Ikan
Ingredients:

Method:

1 medium onion

in a spice blender, adding a little oil if needed

5 garlic cloves

3 tablespoons fish curry powder

3 tablespoons dried tamarind
560 ml water (2 1/4 cups)
4 tablespoons oil

1 teaspoon black mustard seeds

14 teaspoon fenugreek seeds
1 teaspoon cumin seed
1 stalk curry leaf

2 medium tomatoes, cut into wedges

500 g grouper (or trevally, black
pomfret)

10 okra, stalk ends removed

2 green chilies, halved lengthwise

125 ml coconut milk
1 teaspoon salt

Process garlic and onion to a smooth paste

to keep the mixture turning,set aside.

mix curry powder with 4 tbsp water to form

a paste,set aside.

soak tamarind pulp in 500ml (2 cups) of

water for 5 minutes, then squeeze and strain

to obtain juiceset aside.

heat oil in a wide saucepan,add mustard

seeds, fenugreek, cumin and curry leaves. fry

until mustard seeds start to pop (around 30
seconds)add the garlic onion paste, stir fry
over low heat until mixture smells fragrant
and starts to brown (about 5 minutes).

add curry paste and cook over low heat until

dry and oil starts to separate (8 to 10

minutes).add tamarind juice and bring to a

boil.

add fish and okras, tomatoes, chillies,

coconut milk, salt. simmer gently about 10

minutes (or until fish and okras are cooked

through).

Seri Muka
Ingredients:

For Bottom Layer:

300 g glutinuos rice (soak for 30
minutes in water)

Method:

Mixed all the ingredients for the bottom

layer and steam on high heat for 20
minutes.

200 ml thin coconut milk (100ml

Meanwhile prepare the top layer. Mix

2 screwpine (pandan) leaves (optional)

juice and flour. Stir until smooth. Cook

coconut milk plus 100 ml water)

1 teaspoon salt
For Top Layer:

200 ml thick coconut milk or coconut

the eggs, coconut milk, sugar, pandan

over boiling water (using double boil
method) until the mixture thickens

slightly but still runny enough to pour.

cream

After 20 minutes, take out the

170 g sugar

it with spoon or hands. Make sure it is

2 large eggs plus 2 egg yolks

100 ml pandan/screwpine juice (from
8-10 pandan leaves)

5 tablespoon all-purpose flour + 2

Tablespoon cornstarch

glutinuous rice mixture, stir and flatten

compact. Use a sieve to pour the egg
mixture on to the rice mixture.

Steam on medium heat for 30

minutes. Leave to cool before cutting

into diamond-shaped or rectangleshaped pieces.

Veggie Mee
Goreng
Ingredients:

Method:

2 cloves garlic, finely minced

oil. Add the garlic and stir fry until

3 tablespoons cooking Oil

Heat up a wok and pour in the cooking

3 pieces dried bean curd, cut into small pieces

aromatic then add the bean curd and

1 potato, boiled, peeled, and sliced into wedges

1 big tomato, cut into wedges

A handful fresh bean sprouts

1 lb fresh yellow noodles, rinsed and drained

Chopped scallions, for garnishing
Red chili, for garnishing

Fried shallots, for garnishing

1 lime, cut into wedges
Sauce:

2 tablespoon soy sauce

2 tablespoon sweet soy sauce or kecap manis

3 tablespoon tomato ketchup
Sugar and salt to taste

potato and tomato wedges. Do a few

quick stirs and then add the yellow

noodles and the Sauce and continue

stirring until everything is well

combined. Add sugar and salt to taste.

Add in the bean sprouts and quick stir
for another 1 minute. Turn off the heat,

dish out, garnish with the scallions, red

chili, and fried shallots. Squeeze some
lime juice over the noodles before
eating.

Vegetable Curry
Method:

Heat a wok over medium-high heat.

Ingredients:

185g jar Malaysian curry paste

1 medium brown onion, thinly sliced

450g orange sweet potato, peeled,

cut into 2.5cm pieces

270ml can coconut milk

450g cauliflower, cut into small

florets

150g green beans, trimmed, cut into

4cm pieces

Add curry paste. Cook for 1 minute

or until fragrant. Add onion. Cook,
stirring, for 3 minutes or until

softened. Add sweet potato and

coconut milk. Bring to the boil.

Reduce heat to low. Cover. Simmer

for 5 minutes or until slightly
thickened.

Add cauliflower and 1/3 cup cold

water. Cover. Cook, stirring

occasionally for 12 minutes or until

vegetables are tender. Add beans.
Cook for 4 minutes or until beans

are bright green and tender. Serve.

Char Kway Teow

Ingredients:

Method:

1 tablespoon oyster sauce

cornflour on a large plate. Heat the oil in a

250g chicken thigh fillets, thinly sliced

1 tablespoon cornflour

60ml (1/4 cup) peanut oil

1 fresh red birdseye chilli, finely chopped

2 garlic cloves, thinly sliced
1 teaspoon shrimp paste

10 (about 250g) green tiger prawns,

peeled, deveined

1 x 1kg pkt fresh flat rice noodles

Combine chicken, oyster sauce and

wok over high heat until just smoking. Add

chilli, garlic and shrimp paste, and stir-fry

for 1 minute or until fragrant. Add the

chicken mixture and stir-fry for 5 minutes

or until brown and just cooked through. Add

prawns and stir-fry for 2 minutes or until
prawns curl and change colour.

65g (1 cup) bean sprouts

Add the noodles and stir-fry for 5 minutes

3cm lengths

bean sprouts, shallots, soy sauce and extra

4 green shallots, ends trimmed, cut into

125ml (1/2 cup) soy sauce

60ml (1/4 cup) oyster sauce, extra salt

or until noodles are just tender. Add the

oyster sauce and stir-fry for 2 minutes or

until heated through. Taste and season with

salt. Serve immediately.

Chicken & tofu

laksa
Method:
Ingredients:

4 cups (1 litre) Campbell's Real Stock

Place a large saucepan over medium heat.

Add the laksa paste and cook, stirring, for

1 minute or until fragrant. Stir in chicken

Chicken

stock and coconut cream.

2 chicken breast fillets, trimmed and

Bring to a simmer, add the chicken and

200g vermicelli noodles

through.

1 tablespoon fish sauce

Meanwhile, place the noodles in a large

4 tofu puffs, sliced

water. Stand for 3-4 minutes or until

400ml can coconut cream

thinly sliced

1 tablespoon lime juice

cook for 5 minutes or until just cooked

1 teaspoon brown sugar

heatproof bowl and cover with boiling

bean sprouts, trimmed, to serve

softened. Drain and set aside.

coriander leaves, to serve

Stir the lime juice, fish sauce and brown

green onions, finely sliced, to serve

sugar through the laksa mixture. Add the

tofu.

To serve, divide noodles between large

serving bowls. Pour over the chicken laksa

mixture and top with bean sprouts, green
onion and coriander. Serve immediately.

Malaysian beef &

eggplant curry
Ingredients:

1 cup canola oil

2 large onions, halved, thinly

sliced

2 garlic cloves, crushed

3cm piece ginger, peeled, grated

2 small red chillies, deseeded,

chopped

1 teaspoon ground turmeric

1kg beef chuck steak, cut into 3cm

cubes

400ml can coconut milk

1 eggplant, trimmed, cut into 5mm-

thick slices

1 tablespoon tamarind puree (see

note)

steamed SunRice White Long

Grain Rice, to serve

Method:

Heat 2 tablespoons oil in a large saucepan over

medium heat. Add half the onions. Cook, stirring

occasionally, for 20 minutes or until golden. Add

garlic, ginger, chillies and turmeric. Cook, stirring,

for 1 minute or until aromatic.

Add steak and stir until well coated in spice

mixture. Cook, stirring occasionally, for 3 minutes

or until steak is browned. Pour coconut milk and

1/2 cup water over meat. Stir to combine. Bring to

the boil. Reduce heat to low and simmer,

uncovered, stirring occasionally, for 1 hour.

Meanwhile, heat remaining oil in a frying pan over

medium-high heat. Cook eggplant, in batches, for 3

to 4 minutes or until browned. Transfer to a plate

lined with paper towel. Add remaining onion to pan

and cook for 4 to 5 minutes or until golden.
Add eggplant and tamarind to curry. Cook,

uncovered, for 20 minutes or until meat is tender.

Serve curry with fried onions and rice.

Roti canai
Ingredients:

300g (2 cups) plain bread flour

1/2 teaspoon salt

250ml (1 cup) chilled water

30g butter, melted

60ml (1/4 cup) vegetable oil

Method:

Combine the flour and salt in a large bowl. Make

a well in the centre. Add the water and stir to
combine. Use your hands to bring the dough

together in the bowl. Turn onto a lightly floured

surface and knead for 5 minutes or until

smooth. Flatten the dough into a disc and cut into

8 equal portions.

Shape each dough portion into a ball. Use a

lightly floured rolling pin to roll out 1 portion of

dough to a 20cm-diameter disc. Cover the

remaining dough portions with plastic wrap.

Brush the disc with a little melted butter. Roll into

a log to enclose the butter. Coil the dough into a

scroll shape. Flatten the scroll into a disc. Use a

lightly floured rolling pin to roll out the disc until
15-20cm in diameter. Repeat with the
remaining dough portions.

Place a deep, heavy-based frying pan over

medium-high heat and brush with a little oil. Cook

1 roti for 2 minutes each side or until puffed and
golden. Transfer to a serving platter and cover

with a clean tea towel to keep warm. Repeat with

the remaining roti.

Nasi lemak
1 1/2 cups (300g) SunRice Jasmine

Fragrant Rice, rinsed well

1 cup (250ml) coconut milk

2 tablespoons sunflower oil

12 green prawns, peeled (tails intact),

deveined

1 bunch water spinach (ong choy) (see

note) or English spinach, leaves blanched

2 Lebanese cucumbers, sliced into strips

3 hard-boiled eggs, quartered

1/4 cup (35g) roasted peanuts

Coriander sprigs, to garnish
Fresh sambal

2 long red chillies, sliced

2 garlic cloves

1/4 cup (60ml) sunflower oil

4 eschalots, thinly sliced

2 teaspoons brown sugar

1 teaspoon ground turmeric

2 tablespoons sambal oelek (chilli paste -

see note)

1 tablespoon tomato paste

2 tablespoons tamarind puree

Place rice in a saucepan with

coconut milk, 1 cup (250ml) water

and a pinch of salt. Bring to the boil,

cover, reduce heat to low and

simmer for 15 minutes until liquid is

absorbed, then remove from the heat

and rest, covered, for 5 minutes.

For the sambal, pound chillies and

garlic to a rough paste in a mortar

and pestle. Heat oil in a wok over

medium heat and fry eschalots for 5

minutes until soft. Add garlic paste

and fry for 2 minutes until fragrant.

Add remaining ingredients with 1/2
teaspoon salt and 2 tablespoons
water and stir-fry for 5 minutes
until thick.

Heat oil in a frypan over mediumhigh heat. Cook prawns for 4

minutes until pink and serve with

rice, spinach, cucumber, eggs,

peanuts, coriander and sambal.

This cook book has ten amazing

recipes that anyone can cook,
anyone can try these at home
non of them take more then 1
hour to make and surve .