Roti Jala Recipe (Malaysian Cuisine)

Roti jala with curry

Ingredients
* 2 cups plain flour
* 1/2 tsp salt
* 2 eggs beaten
* 2-1/2 cups coconut milk (1/2 coconut)

Method
1. Sift flour into bowl and add salt.
2. Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.
3. Strain batter.
4. Grease and heat a medium non-stick pan on low heat.
5. 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.
6. Cook until set turn over onto a dish.
7. There is no need to turn the pancake.
8. Use your finger tip to ensure the top layer is cooked.
9. Continue greasing the pan every now and then until batter finishes.

* Serve roti jala with curry.

Seafood Fried Rice (Malaysian Cuisine)

Seafood Fried Rice

Ingredients for Seafood Fried Rice
* 2 bowls cooked cold rice
* 100g prawns, shelled
* 100g chicken pieces
* 3 pips garlic, pounded
* 3 red chillies, chopped
* 50g green peas, corns and diced carrots
* 1 egg beaten
* 4 tbsp oil
Seasoning:
* 2 tbsp thin soy sauce
* 1/2 tsp Chinese cooking wine(optional)
* some chopped spring onions for garnishing
Decoration:
* Lettuce, Cucumber

How to Cook Seafood Fried Rice
1. Heat oil and saute the garlic. Add prawns and chicken and stir fry until cooked.
2. Add red chillies, rice, green peas, Stir fry until well mixed and hot.
3. Add in the seasoning, then the beaten egg and continue to fry until rice is dry.
4. Add salt and pepper. Dish on to plate and garnish with spring onions.
Note:
* U can use a bit of ginger and shallots if preferred.

Laksa Lemak Nyonya Recipe (Malaysian Cuisine)

Laksa Lemak Nyonya

Laksa lemak nyonya is a delicacy from Melaka, Malaysia. It is spicy and the taste is rich in coconut milk.

Ingredients
* 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
* oil

For Garnishing:
* 2 fried firm tofu (sliced thinly)
* 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

How To Cook
1. Grind into a paste the galangal, turmeric root, shallots, dried chillies and coriander seeds.
2. Saute the paste with enough oil.
3. Once the aroma rise add in the light coconut milk, lemon grass, salt and sugar.
4. Lower the flame and simmer for 5-10 minutes.
5. Finally add in the tofu puffs and curry leaves.

Satay Peanut Sauce Recipe (Malaysian Cuisine)

Satay Peanut Sauce Recipe

Satay Peanut Sauce Ingredients:
* 1 1/2 cup dry roasted peanuts (unsalted)
* 1 cup water
* 1 tablespoon sweet soy sauce (Kecap Manis)
* 1 1/2 tablespoon sugar (palm sugar preferred)
* 1/8 teaspoon salt
* 1/4 cup oil
* 1 heaping tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:
* 6-8 dried red chilies (seeded and soaked in warm water)
* 3 cloves garlic
* 3 shallots
* 2 lemon grass (white parts only)
* 1 inch ginger (galangal preferred)
* 1 tablespoon coriander powder (optional)

How to Make Satay Peanut Sauce
1. Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.
2. Chop the spice paste ingredients and blend until fine. 
3. Heat oil and fry the spice paste until aromatic and smell spicy. 
4. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. 
5. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. 
6. Serve at room temperature with the satay.

* For Satay Recipe Click Here

Beef Satay and Chicken Satay (Malaysian Cuisine)

Beef Satay and Chicken Satay

Satay Ingredients
* 2  cloves garlic, minced
* 2  teaspoons turmeric
* 1  teaspoon ground coriander
* 1/2  teaspoon cumin
* 1  tablespoon sugar
* 1  tablespoon fish sauce
* 1  pinch salt
* 1/4  cup vegetable oil
* 1 1/4  lbs lean beef or chickens or lamb or pork, sliced thinly into strips

How to Make Satay
1. Soak a package of small bamboo skewers in water for 2-3 hours. 
2. Prepare all ingredients and have at hand.
3. Combine the seasoning ingredients in a medium size bowl and mix well. 
4. Mix the meat with the seasoning and marinate at room temperature for one hour or refigerate overnight.
5. Preheat a grill or broiler. Thread the marinated meat onto the skewers. 
6. Cook the satays over a hot fire or broil them in the oven for 3 to 5 minutes per side, or until done.
7. Do not leave them un attended! .
8. Serve immediately on a garnished plate. The best flavor is from grilling, but you can broil skewers in the oven too.
9. Use a cookie sheet lined with aluminum foil and cake rack to keep the skewers off the foil, otherwise they will simmer in their own juices, becoming tough and  dry.
10. Serve with satay sauce. Click here for satay sauce recipe

Spicy Assam Fish Curry Recipe (Malaysian Cuisine)

Spicy Assam Fish Curry Recipe

Spicy Assam Fish Curry Ingredients
* 750g fish spanish mackerel
* 10 lady's finger
* 1 brinjal, cut into 4
* 3 tomatoes, cut into 4
* 1 coconut ,
* 1 ginger flower (bunga kantan)
* 2 pcs kaffir lime leaves
* 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

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

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

MALAYSIAN CHICKEN RICE RECIPE

Malaysian Chicken Rice

Ingredients for Malaysian Chicken Rice
* 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

How to Cook Malaysian Chicken Rice
Method for the rice
1. 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) .
2. Throw the fat away and leave the oil in the wok.
3. Add in the margerine and fry the chopped garlic until fragrant.
4. Add in the drained rice and combine the rice with the garlic for 1 -2 minutes. Close fire.
5. Transfer the rice to a rice cooker.
6. Add in the chicken stock, screwpine leaves, crumble the chicken cube and salt.
7. 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:
1. Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve the chicken stock before using.
2. Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce.
3. Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.
4. 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)