Recipezaar: Malaysian recipes

Mee Goreng

Fri, 29 Jul 2005 10:56:50 -0400

Reminds me most pleasantly of SE Asia, with the most intoxicating smell... Note: It's a stir-fry, so you can add anything you want e.g 1 potato, some shrimp, chicken or other meat, other vegetables etc. -- posted by melting pot

Chinese Roasted Chicken

Wed, 31 Aug 2005 16:12:15 -0400

When I first left home I shared a flat with a chinese girl and this is one of the ways she would cook chicken. The marinade is sticky and yummy and smells wonderful. -- posted by kiwidutch

Zee's Malaysian Chicken Curry

Tue, 13 Sep 2005 15:15:33 -0400

Tonight, my sharemates made a great curry for dinner! It was really good, simple and seems very easy to make! All the ingredients are things that you always have on hand! I'll try to make this one day soon! -- posted by tomoko matsunaga

Malaysian-Indian Dalcha

Tue, 20 Sep 2005 10:01:59 -0400

This recipe originates from South India and was taken by Muslim immigrants to Malaysia. It is a wonderfully warming and nourishing lentil and vegetable curry with a tantalising flavour, but with such a long list of ingredients, I fear that few will attempt to make it. Pottering around in the kitchen preparing, then eating, this, is my idea of heaven, and I love to serve it to guests. The original recipe suggests using half and half toor (toovar) and chana dal, but I prefer to use a greater proportion of toor dal. It is possible to use Australian yellow split peas in place of the dals. Adjust the number of chillies to suit your taste. -- posted by Daydream

Stir Fried Kai Lan or Broccoli

Thu, 06 Oct 2005 19:32:54 -0400

This is one of our favourite and healthy dishes from Asia. Use vegetarian oyster sauce for vegan version. -- posted by Wendys Kitchen

Palm Sugar Balls

Fri, 11 Nov 2005 15:32:23 -0500

A lovely asian sweet to serve with coffee or just as a treat. -- posted by Wendys Kitchen

Malay Fried Chicken

Thu, 02 Feb 2006 21:44:12 -0500

This is my own recipe. Very crispy and tasty. Goes well with hot rice and curry. -- posted by ida ku zaifah

Malay Style Coconut Rice (Nasi Lemak)

Thu, 02 Feb 2006 21:50:28 -0500

Normally we eat NASI LEMAK for breakfast or dinner. To make it more tasty, wrap it in banana leaf for 15 min (while it still hot) -- posted by ida ku zaifah

Sambal Nasi Lemak

Thu, 02 Feb 2006 22:02:42 -0500

You may use the same ingredients (exclude anchovies) to make squid sambal, prawn sambal, chicken sambal, etc. -- posted by ida ku zaifah

Malay Pineapple Curry (Pajri Nenas)

Thu, 02 Feb 2006 22:08:09 -0500

This is one of my favourite cuisine. It taste delicious due to sweet and sour pineapple flavour and curry mixture. Serve on a bed of hot plain rice, malay style fried fish or chicken, salted fried fish or hard boiled salted egg and SAMBAL BELACAN . -- posted by ida ku zaifah

Butter & Cheese Prawns

Fri, 03 Feb 2006 12:48:05 -0500

Very simple and delicious. -- posted by ida ku zaifah

Malay Pancake (Lempeng Kelapa)

Sat, 04 Feb 2006 20:07:47 -0500

As long as I can remember, I had been eaten LEMPENG KELAPA since I was very young. My grandmother used to made this for breakfast. It doesn't cost so much and very filling. Eat it with curry or rendang. -- posted by ida ku zaifah

Malay Beef Rendang

Sat, 04 Feb 2006 20:20:38 -0500

The most simple recipe to make rendang, but it still taste delicious. You can use the same ingredients and directions to make chicken rendang (enough for 1 whole chicken). Try it & You wont't regret -- posted by ida ku zaifah

Coconut Curried Tilapia

Sat, 04 Feb 2006 20:28:50 -0500

I made this one day by accident for lack of a curry paste. I was forced to create my own and it has become a favorite in my household. -- posted by YoungWifeNYC

Beef Satay With Peanut Sauce

Wed, 17 May 2006 17:23:53 -0400

This is from Epicurious. I wanted to save the recipe to make. Needs 1 day for marinating not included in the time. -- posted by Wendys Kitchen

Lontong - Compressed Rice

Wed, 24 May 2006 22:40:57 -0400

I'm posting this in response to a request from zoukncook. I comes from the wonderful book "Indonesian Regional Food and Cookery" by Sri Owen. Who also has book entirely on rice - highly recommended. Doubleday 1994. They are served with satay, very cooling and refreshing. -- posted by Surfsider

Malaysian Pineapple Pastries

Thu, 15 Jun 2006 23:03:27 -0400

Posted for 2006 ZWT II this recipe taken from "Avon International Cookbook" In Malaysia they enjoy a sweet rich dessert at the end of their meals. -- posted by Chabear01

Malayan Pork With Satay Sauce

Tue, 20 Jun 2006 11:13:09 -0400

Posted for ZWT II. Adapted from the New York Times Cookbook. -- posted by Muffin Goddess

Creamy Chicken (Or Prawn) Curry

Fri, 08 Sep 2006 21:02:40 -0400

This is based on an Australian Weight Watchers recipe. It's very healthy and low fat but tastes like it isn't! I often double the sauce and use it to cook up a 500g bag of defrosted frozen prawn meat. I also change up the veggies ... use whatever you have on hand. I like to throw in a handful of baby spinach right at the end. I have often thought it might be nice with a small tin of pineapple and a tsp of coconut extract ... let me know if you try this! -- posted by Gingernut

Malaysian Vegetable Curry

Thu, 26 Oct 2006 16:53:54 -0400

Authentic - serve with Roti -- posted by Wendys Kitchen

Steamed Tilapia Fish

Wed, 01 Nov 2006 19:37:17 -0500

Over the years, I have discovered that the best way to enjoy river fishes is to have it steamed. It is easy and not fussy in preparation and it will be ready in 25 minutes. -- posted by yellowDough

Roti Canai (Malaysian Style)

Sun, 12 Nov 2006 15:01:40 -0500

Malaysian fried bread, crispy on the outside, fluffy on the inside; usually served with teh tarik and dhal (curry). After visiting Malaysia in 2003, I have had a tough time finding anything close to those foods here in Nebraska. I also hate converting g/mg to tsp/TBS, so I'm posting this on 'Zaar mostly for my own benefit to try later. I got this off of the Seberang Flour Mill site (Malaysia) http://www.seberangflour.com.my All yields and prep time are guesses. -- posted by Jessica T

Kaya (Coconut Egg Custard)

Mon, 18 Dec 2006 17:56:43 -0500

Kaya (or Serikaya) is an Asian coconut egg custard that is eaten spread on thin toast with lots of butter. Is it a traditional breakfast in Singapore and Malaysia. The directions in this recipe come from "Cook Malaysian" by Lee Sook Ching, with a slightly modified ingredient list to make things simpler for people outside of Asia. I find pandan leaves in my local Asian market, but I have also used pandan extract with good results. It can be omited, but the flavor won't be the same. I press the mixture through a sieve before bottling. -- posted by Sascha

Beef Rendang

Sat, 23 Dec 2006 21:30:00 -0500

Famous dish from East Asia. -- posted by Brian H

Polenta Dumplings With Pineapple Sambal

Sat, 30 Dec 2006 15:42:38 -0500

crispy dumplings and spicy fruity curry great for putting a glow into you. -- posted by PinkCherryBlossom

Beef , Prawn and Chicken Curried Noodles

Sun, 31 Dec 2006 12:36:53 -0500

This is a simple yet tasty dish,similar to Laksa. -- posted by Brian H

Indonesian Beef Noodle Curry

Sun, 31 Dec 2006 12:39:01 -0500

This is a simple way to cook a beef curry, the use of cabbage gives this dish a different slant. Not many ingredients so give it a go. You could omit the noodles and serve with boiled rice. -- posted by Brian H

Curried Noodles With Pork

Sun, 11 Feb 2007 22:48:29 -0500

Quick and easy recipe to use up some left over pork. Usually if we're making a pork roast or pork on the BBQ we will save some, and then make this recipe with the left overs. It's very easy to make, and quite rewarding to eat! -- posted by Paguma

Straits Ginger Tea

Sun, 11 Feb 2007 23:28:00 -0500

There is some bite to this! You can drink it hot or cold. -- posted by Mme Melissa

Almond Jelly Chunks With Sweet Tangy Longan

Tue, 27 Feb 2007 21:33:49 -0500

I have been searching for the perfect recipe to make the jelly for this dessert but it always came out wrong and not to my liking. But now I've got it right after some experimenting and it has become a favourite in my home, even with my mom who hates almond jelly (surprisingly!). And the lemon really makes a huge difference, I love everything about this dessert! I hope you'll like it too =) If you can't find canned longan, you can substitute with canned lychees (litchi). Cooking/prep time does not include chill time. -- posted by Enchantress

Clay-Pot Chicken

Wed, 07 Mar 2007 17:54:08 -0500

A delicious spicy chicken with a delicate hint of coconut. The tomato and coriander really make this dish! And it's really simple to make and easy to prepare ahead of time! -- posted by Luschka

Fried Banana Fritters

Sat, 24 Mar 2007 13:36:30 -0400

This is an old traditional snack in most of Malay families, especially when there are too many ripe bananas at the back yard. We used to eat this for breakfast or evening tea. This is a trial an error recipe. You have to keep on trying to do it until you get the right texture and flavour. Once you master it you can do it with your eyes closed. But, it is worth trying since it is a really nice and tasty snack. The ingredients below are flexible. It's up to individual taste. If you like more bananas you have to add less flour and the fritters will be a softer. If you prefer the fritters to be more rounded and spongy use more flour. Either way the batter must look like cake batter before frying. I prefer more flour. -- posted by ida ku zaifah

Goreng Pisang With Rum-Infused Cream

Mon, 23 Apr 2007 21:37:25 -0400

a very local classic, here given an upmarket twist for added oomph. -- posted by monica6124

Clay Pot Chicken

Mon, 23 Apr 2007 22:36:42 -0400

a traditional homecooked dish and also one of the local favourites. you can try adding in rice to cook together( claypot chicken rice) -- posted by monica6124

Chicken and Jackfruit Curry

Mon, 23 Apr 2007 22:37:52 -0400

jackfruit gives a fruity twist to this local favourite. -- posted by monica6124

Quick and Easy Laksa

Fri, 27 Apr 2007 23:27:09 -0400

This laksa is great for those hurried winter weeknights. Simple to put together and tastes terrific. Easy to improvise with the garnish. Sometimes I'll fry up some tofu cubes in lieu of the tofu puffs. -- posted by WillyHay

Popiah [ Malaysian Spring Rolls ]

Sun, 13 May 2007 21:17:32 -0400

They have no dipping sauce and they take about an hour to prepare. This is not the shrimp version but the tofu version. Cooking is total time including pressing tofu which is a MUST in this recipe. You are using waterpacked or cotton tofu. From Didi Emmons -- posted by That is Dr House to you

Tempeh Rendang

Mon, 14 May 2007 22:51:52 -0400

This dish from Didi Emmons a version of a Malaysian Beef dish smells absolutely wonderful. -- posted by That is Dr House to you

Fresh Rice Noodles in Malaysian Black Pepper Sauce

Mon, 14 May 2007 22:54:12 -0400

I'm not even going to try and fit the turnip and tofu in that title. By Didi Emmons Use waterpacked not silken. -- posted by That is Dr House to you

Malay Marinade for Grilled Pork

Fri, 18 May 2007 14:44:47 -0400

Here for future use. -- posted by Oolala

South China Morning Post 1963 - Authentic Chicken Satay Skewers

Mon, 21 May 2007 20:53:34 -0400

I discovered this yellowing paper cutting in my Mum's recipe scrapbook recently - this recipe is the one we always used to use when I was younger. The recipe was posted in the South China Morning Post in 1963 - by a chef from The Repulse Bay Hotel - that lovely old Colonial hotel is sadly no longer there......they used to have this great satay on the menu, as well as the MOST amazing Club Sandwiches! Absolutely authentic and I have decided to share it with you all!! If some of the language is a bit archaic - it is because I have decided to post it, as it was written in the paper at the time! -- posted by French Tart

Baz's Beef Rendang

Tue, 22 May 2007 23:00:15 -0400

I would always order Beef Rendang when I saw it on a menu because I love it but have never been able to cook it. I've experimented with a few recipes and have now come up with a beauty that combines the best of a couple of others. The secret ingredient that "makes it" is the tamarind (I think). I use a cheap cut of casserole beef, cook the recipe initially on the stove top and then put it in a slow cooker and cook the bejeezuz out of it until the meat is falling apart. Some prefer to use larger chunks of meat than the usual 1 inch cubes and this is fine also. Also, no need for a blender/food processor with this recipe (but you might need a good old mortar and pestle to grind some of the spices, if they're not already ground). -- posted by Baz

Curry Puffs

Thu, 31 May 2007 11:29:37 -0400

Malaysia and Singapore's version of the empanada -- posted by Chef Christine

Fried Beef

Fri, 01 Jun 2007 15:36:45 -0400

This is one of the simplest ways to make delicious fried beef to be eaten with hot steamed rice, it's my mom's recipe. It goes great with a soupy green veggie side dish. Make sure you use young and lean beef for best outcome, enjoy :) -- posted by Horrendezvous - Nur

Nasi Goreng

Sat, 09 Jun 2007 23:15:09 -0400

This rice dish is very popular in the bars and cafes in Asia. I used to eat this often when I lived in Singapore. Add any leftover meat and vegetables to the rice add a few eggs, dinners ready. Can be eaten hot or cold. I eat it cold and serve with prawns or pork. -- posted by Brian H

Potato Rice With Prawns

Wed, 13 Jun 2007 23:37:58 -0400

My own creation. While i was working, couldn't find enough time to cook for my sister, so I thought of a simple meal with what I have in my kitchen. Its simple, few ingredients, preparation was fast--20 minutes the most. Potatoes and rice can steam at the same time. Always have a bottle of fried garlics handy for all cookings. -- posted by Jeff Lim@Chef#166107

Lamb Curry - Malaysian Eurasian Style

Mon, 16 Jul 2007 22:05:16 -0400

This is equivalent to a Kas Kas Curry my grandmother used to make. The gravy is delicious. -- posted by rainna

Roast Pork (Chinese Style)

Mon, 16 Jul 2007 22:47:50 -0400

I used to eat this with rice or plain just like that. The skin is crispy and kids just loves it. Easy to make and taste really yummy. Some Chinese Restaurants sells this too. -- posted by Stanley the Westie

Twice-Fried Chicken - Malaysia

Mon, 13 Aug 2007 13:45:51 -0400

Being from the South, I love fried chicken. But sometimes I don't want all of the breading that comes along with it. This is a recipe that adds flavor and crispiness without all of the heaviness. From the July 2007 Food & Wine magazine. -- posted by Mulligan

Authentic Soy Chicken

Wed, 22 Aug 2007 00:47:36 -0400

My husband loves this chicken and it's really easy to make. -- posted by Horrendezvous - Nur

Miso Dressing

Tue, 04 Sep 2007 12:16:33 -0400

This is from "Kathy Cooks" by Kathy Hoshijo. She used to have a natural cooking show on PBS in the 80's. My mom used to make this dressing when I was a kid- it is TOTALLY ADDICTIVE and will cause uncontrollable salad cravings! -- posted by jude503

Gordon Ramsay's Malaysian Chicken Curry

Fri, 21 Sep 2007 09:37:55 -0400

This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry. -- posted by Chef #573036

Microwave Serimuka Kueh Recipe-Reduced Sugar/Fat

Thu, 11 Oct 2007 01:13:36 -0400

I found this recipe on the internet, made it and lowered the fat/sugar ingredients. -- posted by Chef #608334

Stir-Fried Mussels With Chili, Garlic and Basil

Fri, 12 Oct 2007 02:02:07 -0400

From the SMEG cookbook. The white wine can be replaced with chicken stock, and if you can't find sambal oelek, you can substitute with chili paste. -- posted by AmandaInOz

Roti Canai

Wed, 24 Oct 2007 22:47:17 -0400

A famous Malaysian delicacy known as roti canai. It's transformed to include several delicious, but optional fillings from bananas, butter, eggs, to other more exotic tastes. Roti canai is usually served with several Indian curries; dhall (lentils) or sambar (mixed vegetable). Some people also have it with fish or chicken. -- posted by Wendys Kitchen

Dahl for Canai

Thu, 25 Oct 2007 00:41:10 -0400

An authentic Malaysian recipe. For a vegetarian Dahl leave out the chicken. -- posted by Wendys Kitchen

Ground Turkey With Crispy Tofu

Fri, 16 Nov 2007 03:21:40 -0500

From Ching's recipes -- posted by Sue L

Authentic Balinese Indonesian Satay Chicken

Sat, 08 Dec 2007 02:15:01 -0500

This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy! -- posted by Natalia #3

Sambal Belacan

Mon, 17 Dec 2007 01:59:36 -0500

This is a Malay style pungent sauce used as condiment for many dishes. This sauce can also be fried but the aroma is very strong. I prefer the sauce uncooked. -- posted by Rinshinomori

Pineapple Tarts Recipe

Wed, 09 Jan 2008 22:45:26 -0500

This is my tried-and-tested Pineapple Tarts recipe, one I use every Chinese New Year. It's always gotten rave reviews from all who've tried it. Watch my pineapple tart making videoclips on 'A Baker's Videoblog' at www.pineapple-tarts.blogspot.com! -- posted by Oi Lin

Super Bowl Turmeric and Honey Wings (Exotic & Must Try)

Mon, 14 Jan 2008 22:41:59 -0500

This is the Malaysian version of honey and turmeric wings. Give your superbowl an "EXOTIC" flavor this year! -- posted by Rasa Malaysia

The Raffles Hotel Original Singapore Gin Sling Cocktail

Sun, 03 Feb 2008 14:15:17 -0500

The Singapore Sling is one of those wonderful drinks that we probably have all heard of, but perhaps have never had. And because this recipe is often incorrectly recorded in most recipe books, even if you've think you've had it, you probably haven't. One of the key, and often overlooked ingredients in this drink is Benedictine. While the resulting flavour is not overly predominate, it does add a certain taste profile that would be totally missing without this secret ingredient. None dispute that the Singapore Sling was originally created by Mr. Ngiam Tong Boon for the Raffles Hotel in Singapore. However that is where the agreements end. The exact date is in question, with some people claiming it was in 1915, some 1913, while the hotel itself claims that it was created sometime prior to 1910. There is also plenty of disagreement as to how closely the current version of this drink that is served at Raffles is to what was originally served. Apparently the original recipe was lost and forgotten sometime in the 1930's, and the drink that they currently serve at the hotel's Long Bar (see recipe below) is based on memories of former bartenders, and some written notes that they were able to discover. Whatever the truth may be, this "iconic" drink is still enjoyed today, as much as it was back in the early 20th century! Maybe, the only way to really appreciate this cocktail, is to sip it slowly whilst sitting in a rattan chair, under the ceiling fans in the Long Bar at Raffles Hotel! -- posted by French Tart

Mango Kerabu (Spicy Sweet Mango Salad)

Mon, 04 Feb 2008 18:00:50 -0500

Mango kerabu is a spicy sweet salad which is a speciality of the northern eastern side of Malaysia. This kind of salad is very popular across the border in Thailand. -- posted by Celticevergreen

Ayam Siow (Peranankan Chicken in Tamarind Sauce)

Mon, 11 Feb 2008 03:09:50 -0500

A classic Peranankan (Chinese with Malay heritage) recipe I got off Women's Weekly magazine to which I had made some adjustments. Yummy stuff esp if the taste of sweet brown sugar contrasted with the subtle tanginess of tamarind marinade appeals to you. You should be able to purchase tamarind pulp (assam) from asian supermarkets. Tried it and it's always a winner at family reunion dinners. -- posted by Cook Food Mood

Ayam Panggang (Honey Roasted Malay Style Chicken)

Tue, 19 Feb 2008 03:19:56 -0500

Cant remember where I found this recipe from. Tried this recipe out for a dinner party once and it was pretty well-received. Bonus for being so easy to put together. I used chicken fillets and they were really quite tasty! -- posted by Cook Food Mood

Spicy Grilled Fish in Foil

Tue, 19 Feb 2008 03:20:32 -0500

Simple fish fillet for those with fiery tastebuds. Alternatively, opt for mild curry paste instead! -- posted by Cook Food Mood

Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry

Fri, 29 Feb 2008 22:34:38 -0500

This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars. -- posted by French Tart

Malaysian Tofu Satay

Mon, 24 Mar 2008 17:51:24 -0400

This could also be made with any other meat sub such as seitan, or with real meat like chicken or beef. -- posted by BusyBeeHoneyBee

Malaysian Laksa

Wed, 26 Mar 2008 02:18:12 -0400

Laksa is a Malaysian soup made from laksa flavour spicy curry, coconut cream, noodles, prawns/shrimp, chicken and lots of fresh toppings. This recipe is considered to be a cheat version because it uses laksa paste, however the results are still very yummy. You can vary the ingredients in the soup to your own taste. I had trouble finding fish balls and fried tofu puffs in my region so I replace the balls with extra green prawns/shrimp and fried my own tofu (I cut them into 1 cm by 1 cm cubes). This recipe is from SBS's Food Safari and is made by Aryan Mansor -- posted by Chef floWer

Red Chili Shrimp

Thu, 27 Mar 2008 23:57:53 -0400

Based on the Malay dish called Sambal Udang. Really spicy but not TOO hot and yummy with white rice or coconut rice and thickly sliced cucumbers to cool your tongue. It doesn't look impressive but given the ease of the recipe and the small number of ingredients, I think you will find it surprisingly flavourful. -- posted by danadooley

Malaysian Satay Sauce

Thu, 24 Apr 2008 02:10:08 -0400

I obtained this recipe from http://www.spicysteve.com/recipes/recipe026.html but have modified some ingredients to get this delicious spicy sauce. Best eaten with satays, or use the sauce with fried noodles. Also taste good with cucumber-shallot salad. -- posted by Snowgal

Ma La Chicken

Wed, 14 May 2008 18:35:17 -0400

I used to enjoy having this by a local Malaysian chef who also doubled as a chef for a Japanese steakhouse. This is not quite like his, but close. He will not give up the recipe (no surprise there!) so I have had to work it out on my own. -- posted by Sue L

Pritikin Style Malaysian Chicken

Wed, 28 May 2008 01:24:45 -0400

This is a Malaysian chicken from the pritikin diet which is both low in fat and great tasting! -- posted by Chef Penn State

Chinese Quick Pickled Radish Salad With Garlic

Fri, 30 May 2008 01:18:08 -0400

A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment for most Chinese or Asian meals. Make sure that whatever type of radishes you use, are fresh, firm and crisp. I prefer the red radishes for colour, but any of the radishes I have suggested work well in this simple pickle. The quantities listed below, will serve about 4 people as a generous condiment. -- posted by French Tart

Malaysian Clams

Thu, 17 Jul 2008 01:06:38 -0400

I first made this dish at a hostel on the Olympic Peninsula. We had just dug fresh clams... They were fantastic. This is an incredibly quick recipe with a bold flavor and a nice bite. -- posted by Zeke Koch

Easy Polynesian Marinade

Sun, 03 Aug 2008 19:36:34 -0400

This is an incredibly simple marinade, but delicious! My dad got it from a Polynesian friend at work- It goes great with tofu, chicken, or any other meat, and is very easy to remember and double. -- posted by Sephardi Kitchen

Pepper Steak Stir Fry With Fried Rice

Fri, 15 Aug 2008 17:11:27 -0400

A friend from Malaysia taught me how to make this authentic dish. I wouldn't give it 5 stars myself, but it is better than the goop our local Chinese restaurant serves up. I included the time needed to cook the rice in the "preparation" time. -- posted by LexingtonMom

Vegetable Beriani

Thu, 28 Aug 2008 19:36:26 -0400

This dish is a complete meal in itself or you could serve with a curry meal. The recipe instructions are for a rice cooker but it can be easily adapted to cooking on a stove top. Use a heavy based pot with a tight fitting lid and a heat diffuser. -- posted by Coasty

Malaysian Kerabu Mangga (Manggo Salad)

Tue, 16 Sep 2008 21:54:54 -0400

This dish is Malaysia's answer to Thai's Manggo Salad. Great on its own or as a side dish to grilled fish. Best eaten when chilled! You can add sliced apples, papayas, grilled squids...whatever you feel like having in this 'kerabu'! -- posted by malaysian^mum

Red Lentil Coconut Curry

Fri, 31 Oct 2008 18:41:01 -0400

Yummy fall recipe. Especially good when topped with diced pears and yogurt. -- posted by selajash

Spicy Minced Pork Rice Porridge

Sat, 08 Nov 2008 16:27:46 -0500

Rice porridge is a comfort food to many Asians, especially the Chinese. Mix the porridge with different cooked meats and you get an excellent, savoury mixture. In this recipe, the spicy sauce from the minced pork goes hand-in-hand with the "water" from the porridge, so it tastes like a thick, yummy broth. -- posted by Muffythechef

Aromatic Chicken Rendang

Thu, 13 Nov 2008 16:06:23 -0500

A traditional Malay dish, Rendang is a specialized dry-ish curry that is made distinctive by adding dry-fried grated coconut towards the end of cooking time. It is made with chicken or beef (this takes an hour and a half at least to get tender) traditionally. You may experiment with ostrich, lamb, veal or duck, and make it as spicy as you like by varying the amount of chilli. Dried chillies can be purchased at Asian stores. -- posted by RotiJala

Mashed Banana Fritters

Mon, 17 Nov 2008 20:23:50 -0500

It's a popular Malaysian snack that's traditionally deep-fried, but here I am pan-frying it in a smidgen of butter or cooking oil. That works too and it's way healthier. ^_^ Children love it, too, as it's mildly sweet. Great as an afternoon snack with a mug of coffee or tea. -- posted by RotiJala

Clay Pot Rice With Chicken

Mon, 17 Nov 2008 21:18:20 -0500

The name says it all ... rice cooked in a claypot, with chicken and/or other meats. The claypot gives the rice a slightly burnt flavour which makes it oh so yummy! This is a popular dish at the hawker stands in Singapore and Malaysia, although it is more commonly made at home. -- posted by Muffythechef

Satay - Chicken, Beef, or Shrimp

Mon, 17 Nov 2008 22:52:42 -0500

Recipe by Julie Van Rosendaal http://dinnerwithjulie.com/ So tender and full of flavour. -- posted by Nicazz

Sambal Chicken With Peppers by Lazy Darren

Wed, 03 Dec 2008 22:58:58 -0500

Sambal chilli is a popular condiment particularly in Asia, whether its used as a dipping sauce or as a gravy. Purists will make their own sambal but these days, makers of chilli have raised the bar that some prefer ready mades to the real thing. This sambal chicken that I have prepared is easy, tasty and best of all you can control the heat. For me, if I am dripping buckets at the end of the meal, it's a wrap for me, but you can tone it down if you like. -- posted by Lazy Darren

Panang Curry Paste

Thu, 22 Jan 2009 15:21:33 -0500

A lot of people find comfort and time savings using a prepared curry paste while this recipe is easy and keeps awhile in the refrigerator. Add to prepared noodles or stir into a coconut milk mixture. Use as you would prepared curry paste even though this one will be fresher. -- posted by Celticevergreen

Curry Paste

Sat, 31 Jan 2009 01:52:59 -0500

This is basically a South-East Asian curry paste which you can adjust to your taste and according to if you're cooking veggies, fish (lighter and tangier), chicken or red meat (heavier flavours and spices). With or without coconut milk is up to your taste, too. Cooking time is only for the curry paste. Dhal and veggies and fish will take only 10 to 20 minutes to cook (put in soft veggies last). Chicken will take 40-50 minutes while beef slices might take longer to become tender (add water if it gets too dry), depending on cuts of meat. Try with veal, lamb and ostrich, too. Curry making is an on-going, developing romance in one's aromatic kitchen. -- posted by RotiJala

Malaysian Pork Stir Fry

Mon, 09 Feb 2009 15:47:20 -0500

A tasty pork stir fry, ideal served with rice or noodles. -- posted by English_Rose

Nasi Lemak With Sambal Chicken Modified

Thu, 26 Mar 2009 12:09:28 -0400

My recipe :D ( Healthier ) -- posted by Chef #1216218

Nasi Lemak With Sambal Chicken

Thu, 26 Mar 2009 15:39:24 -0400

My recipe :D -- posted by Chef #1216218

Hokkien Mee

Sat, 28 Mar 2009 17:05:39 -0400

Hokkien mee :D -- posted by Chef #1216218

Hokkien Mee Healthier

Sat, 28 Mar 2009 17:06:06 -0400

My recipe ( Healthier ) -- posted by Chef #1216218

Nasi Lemak Sambal Chicken

Fri, 10 Apr 2009 14:06:23 -0400

lalala -- posted by Chef #1216218

Chicken Rice

Sun, 12 Apr 2009 00:34:35 -0400

:D -- posted by Chef #1216218

Chicken Rice With Soup

Mon, 13 Apr 2009 17:39:02 -0400

:DDDD -- posted by Chef #1216218

Malaysian Coconut Milk Rice (Nasi Lemak)

Mon, 04 May 2009 14:42:53 -0400

This is a Malaysian breakfast dish, according to Mark Bittman in "The Best Recipes in the World." See note below in recipe for suggested accompaniments. -- posted by Debbie R.

Prawn Laksa

Sat, 09 May 2009 00:18:17 -0400

A version of the delicious Shrimp Laksa soup, easy to change to chicken or veg. A very quick dish to make once you have the ingredients measured, literally minutes. from Cooking with AAF: Malaysian Delights -- posted by MarraMamba

Pork Tenderloin Studded With Rosemary and Garlic

Tue, 23 Jun 2009 01:47:10 -0400

.. -- posted by Chef #1298498

Roasted Honey-Pepper Pork

Tue, 23 Jun 2009 01:47:53 -0400

A delicious tart and spicy rendition of an old favorite, with less fat. The sweetness of honey in the glaze and relish satisfies the palate in place of high-fat gravy. -- posted by Chef #1298498