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Recipe

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In Malaysia, there are many types of food, such as roti canai, chicken curry, roti jala, asam laksa, curry laksa, nasi lemak, popiah, mee goreng, char keuy teow, and more. Here I want share some recipe of Malaysia food.

Laksa Johor. 

This coconut fish base noodle soup is popular in Johor, a southern state in Peninsular Malaysia and uses spaghetti instead of laksa noodles.

~Ingredients

·        500g spaghetti noodles, cook and set aside

·        500g mackerel

·        500g prawns, deveined and shelled. Save shells for stock

·        300g salted ikan kurau, soak in water to soften

·        kerisik

·        6 cups (1.5 liter) water

·        2 cups (500ml) thick coconut milk

·        3 lemongrass, pierce and smash the bulbs

·        small bunch of polygonum leaves

·        5 pieces asam gelugor

·        cooking oil

·        salt and pepper to  taste

~ Spice Blend

·         30 dried chillies, soak in hot water and discard sedds

·         8 shallots

·         2 cloves garlic

·         2 cm galangal

·         2 cm turmeric

·         1 tablespoon fish curry powder

~ Garnish

·         1 cucumber, cut in matchstick slices

·         2 long chinese beans, sliced finely

·         2 large red onions, sliced thinly

·         3 red chillies, sliced

·         A few springs of mint leaves, torn

·         A few springs of polygonum leaves, shredded

·         100g beansprouts, remove ends, rinse and dry

·         Fresh halved kasturi limes

·         Sambal belacan to taste

~Directions:

Prep : 20minutes

Cook : 20minutes

Ready : 40minutes

1)      Simmer the cleaned whole fish in a pot of water with the prawn shells until cooked. Remove fish and let cook before separating the flesh form the bone. Flake the flesh in small pieces. Strain the stock and reserve.

2)      Tear pieces of the salted fish away from any bones, add the softened dried shrimp and the flaked flesh of cooked fish and put in blender and mince till fine. Set aside.

3)      Blend together the spice ingredients until fine, adding a little oil to make a paste.

4)      Heat a little oil in a pot and fry the blended spice ingredients till frogrant. Add asam gelugor, lemongrass, a handful of polygonum leaves and stir.

5)      Add in the reserved stock to the pot and stir the ingredients together and bring to boil for 10 minutes. After that, add the minced seafood, kerisik and coconut milk. Lower heat and stir frequently. Add salt and pepper to taste.

6)      Cook until the sauce begins to thicken and just before serving, throw in the fresh prawns, make sure not to overcook it in the sauce.

7)      Serve the gravy on top of the spaghetti and add garnish.

Seri Muka

~ Ingredients :

For bottom layer

·         300g  glutinous rice (soak for 30 minutes in water)

·         200ml thin coconut milk ( 100ml coconut milk plus 100ml water)

·         2 screwpine (pandan) leaves (optional)

·         1 teaspoon salt

For top layer

·         200ml thick coconut milk or coconut cream

·         2 large eggs plus 2 egg yolks

·         170g sugar

·         100ml pandan / screwpine juice (from 8-10 pandan leaves)

·         5 tablespoon all purpose flour + tablespoon cornstarch

~Method :

Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes. Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour. After 20 minutes, take out the glutinous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the nice mixture. Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped  pieces.

Chicken Satay

~Ingredients :

4 chicken legs and thighs (preferred) or 4 boneless and skinless chicken breasts

Bamboo skewers, soaked in cold water for 2 hours

1 cucumber, cut into small pieces

1 small onion, quartered

Oil for basting

~Marinade :

3 tablespoons oil

2 stalks lemongrass, white parts only

2 cloves garlic, pelled

6 shallots peeled

2 teaspoons turmeric powder

1 teaspoon coriander power

1 teaspoon chill power

½ tablespoon salt or to taste

3 tablespoons sugar

~Method :

Cut the chicken meat into small cubes. Blend the Marinade ingredients in a food processor. Add on a little water if needed. Marinate the chicken pieces for 6 hours or best overnight. Thread a few pieces of the chicken meat onto the bamboo skewers and grill for 2-3 minutes on each side until nicely charred. Baste and brush with some oil while grilling. Serve hot with the fresh cucumber pieces and onions.

Try the recipe at home. Enjoy and love it.