Malaysian Food - Egg Sambal / Sambal Tumis Telur

https://youtu.be/DTS7RFs_TSA

Malaysian Food – Egg Sambal / Sambal Tumis Telur

This Egg Sambal / Sambal Tumis Telur is a welcome change from the usual seafood or meat dishes that I made for dinner. I usually have the sambal on hand so I can whip out this Egg Sambal in a jiffy.

Egg Sambal / Sambal Tumis Telur 

Title – Malaysian Food – Egg Sambal / Sambal Tumis Telur

Ingredients:

4 hardboiled eggs

6 tablespoons of chili paste

1 shallot – sliced

½ onion – sliced 2cm thick

1 lemon grass – bruised

1 teaspoon tamarind – take about ¼ cup juice

salt and sugar to taste

½ cup of oil

Blend these ingredients then mix them with the chili paste:

5 shallots

1 teaspoon of shrimp paste

Directions

1. Fry the hard-boiled eggs until brown. Remove and set aside
2. Heat ½ cup of oil in a saucepan. Sauté the sliced onions until translucent then add in the blended ingredients and the chili paste. Fry until fragrant
3. Add in the tamarind juice then add salt and sugar to taste
4. Add a little water then add in the fried eggs. Spoon the sambal over the eggs until  they are coated with the sambal
5. Finally add in the slices of onion and cook until they are translucent. Remove from heat

Coconut Milk Rice / Nasi Lemak

https://youtu.be/V4BLyFuLSOk

Malaysian Food – Coconut Milk Rice/ Nasi Lemak

Nasi Lemak is the traditional dish of Malaysia. I remember growing up in Johore, it was a breakfast dish and traditionally it’s eaten with boiled egg, sliced cucumber, fried peanuts and anchovies and topped with hot, spicy sambal.

When I moved to Kuala Lumpur in my teens, I found that Nasi Lemak is eaten with anything – fried chicken, Rendang, squid sambal etc. and eaten anytime of the day.

The recipe in this video is the traditional way of cooking Nasi Lemak in Johore, the southern state of Malaysia. We throw in about a spoonful of fenugreek to give that hint of a delicious aroma. 

Coconut Milk Rice / Nasi Lemak 

RECIPE

For 4 servings

Ingredients

2 ½ cups rice – cleaned and drained the water

3 shallots – sliced

1 garlic – sliced

2 cm. ginger – julienned

1 lemon grass – bruised

2 ½ cups coconut milk (use ½ a coconut – grated)

Directions

1. Place the rice in the rice cooker. Add in sliced shallots, garlic, ginger and lemon grass
2. Pour in the coconut milk, add in the fenugreek, and salt to taste. Stir well.
3. Switch on the rice cooker. Fluff up the rice when cooked

 How to wrap the rice in banana leaves

1. Clean the banana leaves then pass the leaves over the flame several times for a second to make them pliable and easy to fold
2. Place a bowl of rice in the middle of the leaf
3. Garnish with boiled egg, slices of cucumber, fried anchovies and peanuts; and topped it off with a spoonful of sambal
4. Bring both sides towards the middle, make sure they overlap
5. Quickly and carefully fold the end 
6. Repeat for the other end

Prawns in Coconut Milk Curry / Udang Masak Lemak

https://youtu.be/SA_0xkJewYw

Malaysian Food - Prawns in Coconut Milk Curry / Udang Masak Lemak - this dish is easy to make and is must in your cooking repertoire.

Prawns in Coconut Milk Curry / Udang Masak Lemak

RECIPE

Ingredients

½ kilo of big-sized prawns – remove the legs and cut off the tips of the heads and tails. Marinate for 15 minutes with ground turmeric and a pinch of salt.

4 garlic – sliced

1 onion – halved and sliced

1 liter coconut milk

3 pieces of tofu - cut into 2 triangles and fried until slightly browned

1 red chili – sliced

1 green chili – sliced

¼ cup of tamarind juice

¼ cup of oil

Directions 

1. Heat the oil and saute the garlic and onions
2. Add in the prawns
3. Add in the coconut milk and the tamarind juice. Cook over medium heat, stirring often to prevent it from curdling
4. When the prawns are cooked, add in the fried tofu and the sliced red and green chilies.
5. Cook for another 5 minutes, stirring until all the ingredients are well mixed

Fried Macaroni with Meat Sauce / Makaroni Goreng

https://youtu.be/uEYJJERHmuo

Try my Fried Macaroni with Meat Sauce (Makaroni Goreng) - Pasta is a great ingredient for quick and delicious dishes. Whether you're cooking for a family supper or entertaining with friends, this dish will never fail to impress. It's fast, easy and everyone loves it. Usually I made it from the spaghetti sauce that I have in the freezer. If you want more meat just add about 100 gr. or so minced meat after you saute the onions.

One of the readers asked me if she could add in an egg. Of course, you can! Beat the egg and add after you have added in the macaroni and stir it well. 

I love the taste of the coriander leaves and it makes a big difference ..... from a just  "Mmmmmm" to a "WOW" dish! I will add it in last after I have turned off the heat and mix it thoroughly with the macaroni.

Fried Macaroni with Meat Sauce / Makaroni Goreng

RECIPE

Ingredients

500 gm Pasta - Macaroni, ziti, rigatoni

800 gm Spaghetti Meat Sauce (Watch my video on Spaghetti Meat Sauce )

300 gm mixed vegetables

1 tablespoon - chili paste (mixed with a little bit of water)

1/2 onion - sliced

a bunch of coriander leaves - chopped coarsely

1/2 cup cooking oil

Direction

1. Heat the oil in the wok, saute the sliced onions until translucent
2. Add in the chili paste and fry until fragrant, then add in the spaghetti sauce
3. Add in the mixed vegetables and stir until all the ingredients are well mixed
4. Add in the macaroni and stir until all the macaroni are coated with the sauce
5. Finally add in the chopped coriander leaves and mix it well with macaroni  

Spaghetti Sauce From Scratch / Cara Membuat Sos Spaghetti

https://youtu.be/YzA_wpbAhFM

This is my version of the "Hot-tempered" Arrabiata Spaghetti Sauce. The original version does not use ground meat. The sauce is essentially a simple meat spaghetti sauce that gets spiked with some hot green and bird's eye chilies. The result is AMAZING and it goes well with spaghetti or vermicelli pasta.

I usually make a big batch and then freeze it in small containers for later use. Very handy when you have guests or are in no mood for cooking. With this sauce available on hand, you can whipped up Fried Macaroni in no time!

Spaghetti Sauce From Scratch / Cara Membuat Sos Spaghetti

RECIPE

Ingredients

750 gr. ground meat

7 medium cans of peeled tomato (Buy the ones produced in Italy) - crushed or liquidized for a few seconds in a blender

1 can of tomato sauce

2 tablespoons of tomato paste

4 cloves garlic - chopped

1-2 onions - diced

4 green chilies - pounded

4 bird's eye chilies - pounded

1/2 cup Olive oil

8 tablespoons sugar

3 tablespoons salt

Directions

1. Heat the oil in a saucepan, saute the garlic until slightly browned, the add in the diced onions and the pounded chilies. Stir-fry for a few minutes until the onions are translucent
2. Add in the minced meat and cook until the meat is browned
3. Liquidize the peeled tomatoes briefly in a blender, then pour it in the saucepan. Add in the tomato sauce and the tomato paste. Mix well
4. Add in the sugar and the salt. Simmer for about 1 hour and the sauce is thick

E-Books - Malaysian Recipes

  

Fried Tofu Salad Easy Recipe / Resepi Rojak Tauhu Goreng

https://youtu.be/RMe9NeqxCpo

This Fried Tofu Salad /Rojak Tauhu Goreng recipe is especially made for you. Rojak Tauhu Goreng (Fried Tofu Salad) can be eaten as side dish or as a meal in itself. The sauce can be made in advance and is good to keep

It's a healthy dish and the best thing about tofu - besides its nutritional value - is the way it carries other flavors, such as the sweetness/tanginess of the peanut sauce

RECIPE

Fried Tofu Salad Easy Recipe / Resepi Rojak Tauhu Goreng

Ingredients

300g of Bean sprouts – detailed and blanched for 3 minutes

1 Cucumber – cut lengthwise and sliced

2 pieces of Tofu – fried and cut into cubes

Ingredients for the sauce 

2 cups dark soy sauce

500 g palm sugar

20 bird’s eye chilies

10 garlic

10 cloves

10 cardamoms

Tamarind juice

1 cup ground peanuts

2 cups of water

Directions

1. Pound the chilies and garlic finely and set aside
2. Dissolve the sugar in water, add in the soy sauce and cook over medium heat
3. Add in the cloves and cardamoms. Then add in the tamarind juice and salt to taste
4. Bring to a boil and cook until the sauce thickens. Remove from heat
5. In a bowl, put in the ground peanuts, chilies/garlic and the soy sauce mixture and stir until well mixed
6. To serve: arrange a handful of soy beans, cucumber and fried tofu on a plate and topped it with 2/3 spoonfuls of the sauce

Pickled Mangoes with Preserved Plums / Jeruk Mangga Asam Boi

Pickled mangoes with preserved plums 

Pickled mangoes with preserved plums 

https://youtu.be/wYO1pYsltOI

Malaysian Food - Pickled mangoes with preserved plums/ Jeruk Mangga Asam Boi are getting popular with Malaysians nowadays. It is easy to do and the taste is phenomenal - Hot, sour, and sweet all rolled into one!

PICKLED MANGOES WITH PRESERVED PLUMS 

Ingredients:

2 unripe mangoes – peeled and sliced in wedges

5 preserved plums

1 red chili and 5 birds’ eye chilies

2 tablespoons sugar

Methods:

1. Marinate the sliced mangoes in salted water for ½ hour
2. Then drain the salted water and place the mango pieces in a mixing bowl
3. Add sugar, preserved plums and the chilies. Mix well
4. Place the mangoes in the fridge for 2-3 hours before serving. This will maintain the crispness of the mangoes

Use your imagination, with the same but change the fruits and voila!!! ..... you create a whole new taste and recipe!

Watermelon and apple

Green Papaya

Pomelo

Malaysian Food - Easy Buttered Prawns Recipe / Resepi Butter Prawns Mudah

https://youtu.be/3Ods0fY1BfQ

The Buttered Prawns recipe brings out the best of the Malaysian cuisine. The success of this Butter Prawns dish is in the flick of the hand when you do the egg floss, which needs some practicing!!! 

TIPS FOR A SUCCESSFUL EGG FLOSS:

1. The oil/butter must be HOT
2. Start stirring vigorously BEFORE you pour in the egg yolks
3. When you pour the egg yolks, pour SLOWLY and in THIN stream
4. When the oil started to foam for 2/3 minutes, switch OFF the stove, so the color of the floss is butter yellow instead of brown

Hope you enjoy making this simple yet delicious Butter Prawns

Malaysian Food - Easy Butter Prawns Recipe 

Ingredients

300 g of big-sized prawns - Remove the antennae, legs, tip of the head and tail

3 egg yolks – beaten

2 sprigs of curry leaves

2 garlic – sliced

3 bird’s eye chilies – sliced

2 tbsp of butter or margarine

3-4 tbsp of milk or cream (if preferred)

Salt to taste

A pinch of sugar

½ cup of Oil

Directions

Preparing the egg floss

1. Heat the butter/margarine with the oil
2. With the right hand holding the ladle, swirl the oil quickly in one direction. With the left hand, from a height of about 30 cm, pour the egg yolks slowly
3. Continue swirling until the oil is foamy and the egg looks crispy. Remove from heat and place it in a sieve. Press the egg floss to remove excess oil

Directions for the prawn

1. Heat the oil, sauté garlic, curry leaves and the bird’s eye chilies. Add in the prawns and salt to taste and add in the milk
2. Fry the prawns until they are cooked.  Dish the prawns on to a plate Sprinkle some sugar on the egg floss and mix well, then garnish the prawns with the egg floss

Malaysian Food - Harisa

Harisa

Malaysian Food - Harisa
https://youtu.be/rpREpkky9NM

Harisa or Harissa is a dish originating in the Middle East where it is called Harees. It is popular in Johore and mainly eaten during the month of Ramadan and the festive seasons - Hari Raya. It is usually made with chicken or mutton.

Malaysian Food - Bahmia

https://youtu.be/RgTZGJTZnnk

Bahmia or Bamia is essentially beef/ lamb and okra simmered in a fragrant, and spicy tomato-based broth. Okra is also known as Lady's fingers, bindhi or bahmia.  This is the Malaysian version where the spices for meat curry are used and the broth is not as tomatoey. The taste is different than the curry in that it should taste sourish.

In my grandfather's cookbook "Medan Selera" which was published in 1958 there are two versions of Bahmia recipes. My cousins and I have since republished and updated the cookbook with the title "Nostalgia Medan Selera" (Malay version) and "Medan Selera Odyssey" (English version) This version was also my Mom's favorite dish when she was entertaining guests, You can eat this dish with plain white rice, briyani rice or bread.  

Malaysian Food -  Bahmia

Ingredients 

500 g. Meat (Beef or Lamb) - cut up into desired pieces

5 tablespoons Meat Curry Spice

1 – 2 tsp of sugar

6 Okras - cut off the tips and cut into 2 if too long

1 lime

2 tomatoes – quartered

100g Coriander leaves – chop

2 onions – quartered

2 tbsp of Tomato ketchup, 

3 tbsp of ghee 

2 cups fresh milk

Blend these ingredients:

10 Shallots

5 Garlic

4 cm of Ginger

1/2 teaspoons of salt

Directions 

1. Place the meat, the blended ingredients, curry powder and salt in a cooking pot. Mix them well
2. Add 2-3 tbsp of ghee, Simmer over medium heat
3. Add in the fresh milk. Mix well
4. Add in tomato ketchup
5. Add more water is the gravy is thick
6. Add in the sugar and salt to taste
7. Squeeze the lime and bring to a boil
8. Add in the okra and the tomatoes
9. Simmer over low heat until the oil appears on the surface and the meat is tender. And lastly, add in the coriander leaves

Malaysian Food - Fish in Coconut Milk Sauce / Ikan Masak Lemak Cili Api

Fish in Coconut Milk Sauce / Ikan Masak Lemak Cili Api

https://youtu.be/f_ZO48mf7fo

Try out this easy recipe when you next entertain your family and friends. 

Malaysian Food - Fish in Coconut Milk Sauce/ Ikan Masak Lemak

Ingredients

2 pieces of fish – any kind that you like

3 cups of coconut milk

1 lemon grass – bruised

1 or 2 pieces of tamarind peels

½ teaspoon of ground turmeric

5 or 6 cherry tomatoes (optional)

Salt according to taste

Oil for frying

Pound these ingredients:

4 bird’s eye chilies

2 shallots

1 clove of garlic

2 sq cm of shrimp paste

Directions

1. Pound the ingredients until fine and put aside
2. Coat the fish with a pinch of salt and ground turmeric. Fry the fish until brown and put aside
3. Pour 3 cups of coconut milk in a pot, add in the bruised lemon grass, tamarind peels, the pounded ingredients and turmeric. Stir until well mixed
4. Bring the gravy to a boil and then add the fried fish
5. Add salt and stir continuously to prevent the coconut milk from curdling
6. Finally add in the cherry tomatoes and cook for another 1 or 2 minutes