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Home - Malaysian Food - Recipes - Page 2

March 14, 2011 By Malaysian Chef Leave a Comment

Ikan Bakar Grilled Fish

Ikan Bakar can be found at hawker stalls and is usually found wrapped in babana leaf and grilled. The dish is normally made with skate wings or stingray but you can substitute any other firm white fish.

This will serve about 4 people.

Ingredients

400g of skate wing or alternative fish

4 sliced shallots or 2 small onions
2 sliced medium sized onions
1 stalk sliced lemon grass – use the white part
2 cloves chopped garlic
½ tsp sliced fresh ginger
½ tsp sliced fresh galangal
1 tbsp turmeric powder
1 tbsp chili powder for chili paste
1 tbsp cooking oil
1 tbsp lime juice
1 tsp roasted belacan or belacan granules
½ tsp salt
½ tsp sugar

Method

Blend the spices and coat the fish in the paste.

Marinade the fish in the spice paste for at least an hour in the fridge.

Wrap the fish in banana leaf and grill over a charcoal fire. Alternatively, you can cook it on a greased pan or a wok.

Serve hot with wedges of lime.

Filed Under: Malaysian Food, Recipes Tagged With: grilled fish, ikan bakar

March 13, 2011 By Malaysian Chef 8 Comments

Malaysian Satay and Satay Sauce


Satay is Malaysia’s national dish and it is actually quite easy to recreate at home. The Thai and Indonesians have their own version of satay but they are quite different from the Malaysian version.  The Malaysian version is sweeter than the Indonesian version and the recipes seems to have more spices and heavier use of lemongrass and fresh turmeric. Our peanut satay sauce is thicker and richer than that in Thailand or Indonesia. At the end of the day, it is the flavour that you grew up eating that you tend to prefer. This recipe is for our typical Malaysian Satay. The meat needs to be marinated in the spice mix, at least overnight, to achieve the depth of flavour and Satay Sauce is the thing that makes the dish.

In Malaysia, satay is usually served with cucumber wedges, red onion wedges and ketupat which is are compressed rice cakes made in a container made of woven coconut leaves. All these are dipped into the satay sauce.

Kajang in Selangor used to be the place for satay, but nowadays, you can find good satay in lots of places. Just ask the locals for their favourite stall.

Malaysian Satay and Satay Sauce

Note: When you thread the skewers, it might help to wear gloves as the turmeric and spices might stain your hands.

Ingredients

400g Chicken, cut into thin 1 inch strips

400g Beef, cut into thin 1 inch strips and then into 1inch long pieces, which makes it easier for skewereing. You can use any of the more tender cuts of meat like feather, rump or sirloin. Don’t use stewing or chuck steak as that will be too tough.

Satay Meat Marinade

1 tbsp brown sugar

1 tbsp turmeric powder

2 tsp ground fennel

2 tsp ground cumin

1 tsp ground coriander

10 shallots, blend

6 cloves garlic, blend

1 tsp belacan granules

Bamboo skewers soaked in water to prevent burning

Satay Sauce Recipe

8-9 dried chillies, soaked in water

2  stalks lemon grass, lightly bruised

1 thumb sized piece galangal, crushed

3 candlenuts

Blend all the above and combine with

2 tsp belacan granules

1 cup roasted peanuts, crushed to breadcrumbs

1/2 cup tamarind juice, made with soaking assam/ tamarind in warm water and sieved

1 cups water

1/2 cup coconut milk

Salt to taste

1 tbsp sugar or to taste

Method

Blend the garlic and shallots and combine the spices. Then add all the other ingredients.

Marinade the meat in this mixture for at least 2 hours or better if it is left overnight in the fridge.

Skewer the meat onto the bamboo skewers, don’t pack the meat too closely together to enable the satay to cook quickly and evenly.

For the best flavour, cook this over a charcoal grill or alternatively you can just grill it in the oven or on a griddle pan.

Baste the satay with a stalk of lemongrass, that has been bashed to resemble a brush, and oil while grilling.

To make the Satay Sauce:

Fry the blended spices and belacan granules until fragrant. (Probably about 10-12 minutes)

Add the tamarind juice and coconut milk. Add the crushed peanuts. Simmer until the sauce thickens and season to taste. If it is too dry, add a bit more water.

You can make a large batch of the satay sauce and use it as a dressing for the gado gado salad.


Filed Under: Malaysian Food, Recipes Tagged With: ketupat, Malaysian Satay, peanut sauce, satay, satay sauce

March 13, 2011 By Malaysian Chef 2 Comments

Sago Gula Melaka

Sago is from the sago palm tree and is usually found in the dry form that looks like small white balls. They come in a couple of sizes, small fish eyes to the larger pea size which is used in bubble tea.

Note: For this recipe, please use the smaller ones as the larger ones don’t seem to work out right.

For this pudding, the star ingredient is the gula melaka or palm sugar. It is very quick and easy to make.This recipe serves about 4 people.

Ingredients

4 cups water

1 cup sago

1/2 cup coconut milk

1/3 cup palm sugar

2 tbsp water

Method

Bring water to boil in a pan and add the sago. Simmer for 20 minutes with the pot uncovered. Keep stirring until the sago turns translucent and sticky in consistency. Watch that is does not overcook into total mush.

Drain the sago. Place the sago into small individual serving dishes or one big container. Press down to smooth the surface. Cover and refrigerate for a few hours for the sago to set.

Combine palm sugar and water in a small pan. Stir over a low heat to melt the palm sugar. Leave to cool.

Serve a spoonful of sago and generously pour the palm sugar and coconut milk over to taste. You can leave each person to help themselves to how much of each they want.

 

Filed Under: Malaysian Food, Recipes Tagged With: gula melaka, palm sugar, sago

March 13, 2011 By Malaysian Chef Leave a Comment

Stir Fried Green Beans in Belacan

Another favourite, a simple but delicious way to cook vegetables, in every Malaysian household. This recipe can be used for other vegetables like asparagus, long beans or kangkung (sometimes called morning glory)

Ingredients

400g Green beans

1 tbsp dried prawns

4 shallots

3 cloves of garlic

2 tsp of belacan granules

4 red chillies – more if you like it spicy

3  tbsp oil

salt and sugar to taste

Instructions

Soak the dried prawns for 1/2 hour to 1 hour till soft, drain and set aside.

Blend or pound the dried prawns, shallots, garlic, belacan and chillies with a mortar and pestle.

Heat the wok until it is smoking hot, then add the oil.

Add the blended dried prawn and spice mixture.

Stir-fry the mixture over high-heat for a couple of minutes and then turn the heat down to medium. Keep frying until fragrant.

Add the vegetables and fry for another 2-3 minutes until the vegetables are cooked. Season to taste.

Filed Under: Malaysian Food, Recipes

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