Recipes of Malaysian Food

• ROTI  CANAI 

                                                                                                                                 

Ingredients :
3 cups flour
1 - 1.5 cups water
2 tbsp ghee
salt to taste
2 tablespoons condensed milk                
1 tablespoon cooking oil
Extra ghee

Method :
1. Mix well water, salt and condensed milk
2. Add the liquid into the flour bit by bit if kneading manually
OR
pour the whole amount into the flour if using machine
3. Add in cooking oil
4. Add in margarine
5. Knead to form a soft dough. Leave it covered with a damp cloth for about 30 minutes.
6. Divide the dough into 10 portion and mould into balls.
7. Coat the balls with margarine so that they won't stick to each other. Leave to rest for not less than 2 hours.
8. Spread (tebar as we say it in Malay) each ball on a smooth surface to form a very thin layer. Fold the four sides into the middle and fry.
                               
                                                       


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• NASI LEMAK

                                                     

Ingredients:  (Serves 4)                                                        
Rice 3 cups
Coconut milk 1/2 cups
Water 3 cup
Pandan leaves, cleaned and knotted 4
Ingredients A - for sweet chilli paste
Dried chillies, softened in water and pounded finely 50g
Shallots 50g
Shrimp paste 1 tsp
Ingredients B
Sugar 2 tbsp
Tamarind, soaked in 4tbsp water, squeezed and strained 1 tbsp
Salt to taste

Method :
Sweet chilli paste
Heat 8 tbsp oil in a wok and fry chilli paste till fragrant. Add Ingredient B and continue to cook till paste thickens. Cool and serve with coconut rice.

Coconut rice
1. Wash the rice and drain.
2. Mix coconut milk with 3 cups of water and 1 tsp salt.
3. Add coconut milk and pandan leaves to rice, cover and cook. When rice is almost dry, lower the heat. Let rice stand over low heat for 15 to 20 minutes. Serve hot or cold with fried peanuts, crispy anchovies, cucumber slices, omelette and sweet chilli paste.

                

• CHAR KOAY TEOW        

Ingredients :
50g chicken thigh fillets, thinly sliced
1 tbs oyster sauce
1 tbs cornflour
60ml (1/4 cup) peanut oil
1 fresh red birdseye chilli, finely chopped
2 garlic cloves, thinly sliced
1 tsp shrimp paste
10 (about 250g) green tiger prawns, peeled, deveined
1 x 1kg pkt fresh flat rice noodles
65g (1 cup) bean sprouts
4 green shallots, ends trimmed, cut into 3cm lengths
125ml (1/2 cup) soy sauce
60ml (1/4 cup) oyster sauce, extra salt
                                                             

Method :

Combine chicken, oyster sauce and cornflour on a large plate. Heat the oil in a 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 color.Add the noodles and stir-fry for 5 minutes or until noodles are just tender. Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through. Taste and season with salt. Serve immediately.

                           

• KUIH TALAM

Ingredients :

Bottom Layer:

1. Rice Flour  70g

2. Tapiaco Flour 30g

3. Water 250g

4. Pandan leave - 10 pcs (juice it with 250g water)

5. Sugar 170g

6. Sodium Cabonat "Kee Cui" 1/2 Tsp

Top Layer:

1. Coconut milk 300ml

2. Rice flour 50g

3. Tapioca Flour 1 Tsp

4. Salt 1/2 tsp

Method :

1. Stir the bottom layer ingredient over medium heat, stir evenly until solid transparent form, pour over to steam plate, steam for 20min

2. Bottom ingredient pour over to steam green layer, steam for additional 10 min

                           

• POPIAH                                                                                                                                                                        

                         

Ingredients :

20 pieces popiah skin

Filling:

2 carrots, shredded

300g yam bean (sengkuang), shredded

100g French beans, sliced finely

100g cabbage, shredded

50g small prawns, shelled

50g shallots, sliced finely and fried till crispy

2 tbsp oil

1 tsp chopped garlic

Seasoning:

Salt to taste

Sugar to taste

Sauce (mix):

4 tbsp chilli sauce

2 tbsp mayonnaise

1 tbsp sugar

1/2 tsp ground black pepper

2 tbsp water

Pinch of salt

Method :

To make filling: Heat oil and fry garlic till fragrant. Add prawns and all shredded and sliced vegetables. Cook till vegetables turn soft. Add seasoning and cook till gravy is almost dry. Remove cooked vegetables and strain to separate gravy stock.

Place two tablespoonfuls of filling on a piece of popiah skin. Roll up neatly. Arrange popiah in a tray. Pour sauce over and serve with garnish of chopped spring onions, coriander and shallot crisps.

                            

• MASALODEH

Ingredients :

500gm channa dhall, soaked for 6 hous 

4 onions, sliced

4cm piece ginger, minced

2 cloves garlics, minced

5 green chillies, sliced

2 tsps aniseed, coarsely pounded

3/4 cup water (optional) 

1 level tsp ground turmeric

1 tsp ground chili

a few coriander leaves, chopped

a few sprigs curry leaves, chopped

2 1/2 ts salt or more

oil for deep frying

Method  :

Drain soaked channa dhall and blend it coarsely.

If water is used, squeeze out the water after the dhall has been ground.

Add in the rest of the ingredients except the oil and mix well.

Heat oil.  Shape the dough into flat patties and deep fry till golden brown.

                                                   

• AIR BATU CAMPUR (ABC) 

Ingredients :

50g red beans, cooked till soft

50g sweetcorn

50g lengkong (jelly), cubed

50g cendol

50g agar-agar strand, cooked

50g sago-cooked, add a drop of colouring

100g mixed fruit in syrup

4 tsp red syrup

4 tsp brown syrup

2 tsp sweetened condensed milk

2 tsp evaporated condensed milk

1 big bowl of shaved ice

Method :

1. Make the red syrup by dissolving the sugar in boiling water.

2. Add a knot of pandan leaf. Add red dye. To make brown colour syrup, dissolve brown sugar in hot water, add pandan leaf.

3. Strain.

4. Arrange all ingredients into a bowl.

5. Top generously with shaved ice in a shape of a steep mountain.

6. Spoon some red and brown syrup according to your taste.

7. Pour both types of milk over the ice.

                             

• TEH TARIK                                    

Ingredients :

2 (250 ml) mugs 

500ml mixing pot 

4 table spoon powdered tea (any type) 

2 tea spoon sugar 

4 table spoon condensed milk or as desired 

boiling water 

Methods  : 

1. Put 4 tbsp of powdered tea into a large mixing pot. 

2. Add hot water and leave the tea to mix for about five minutes. 

3. Sieve and transfer the tea into another glass. Add sugar and milk. Stir well. 

4. Take two big glasses, and start pouring the tea from one glass to the other, ensuring that you pull it from as high as you can. 

5. Stop when you have achieved the desired foamy texture. 

6. Serve in a glass or mug while still hot and foamy. 

                                 

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