Authentic Malaysian Cuisine & Food Recipes

Monday, March 5, 2007

Today's featured recipe is vegetarian Potato Curry which I made to accompany some frozen roti canai my swedish uncle bought during his visit during CNY. I didn't want to waste it cause it has been sitting in the freezer for quite some time. This dish is very rich in flavor and can also be served with rice. I actually wanted to add Jalepeno Peppers in as an experiment cause I think the spicy and sour taste will enhance the dish but unfortunately I couldn't get my hands on any. Anyways here is the recipe I ended up using:

Ingredients
6 Medium sized PotatoesPotatoes

- cut into quarters
1 cup Fresh Green PeasFresh Green Peas

1/2 CauliflowerCauliflower

- chopped into small florets
2 OnionsOnions

- chopped
1 Large TomatoLarge Tomato

- chopped
3 GarlicGarlic

- crushed
1 small pc of GingerGinger

- grated
1 tsp Red Chili PowderRed Chili Powder

1/4 tsp Turmeric PowderTurmeric Powder

1 tsp Mustard Seeds
1/2 tsp Urad Dhal
Chopped Coriander LeavesCoriander Leaves

Salt to taste
Oil

Directions
1] Heat oil in a pan add mustard seeds.
2] When it pops add the urad dhal and fry until golden.
3] Add ginger, garlic and fry for few minutes.
4] Then add the chopped onions and fry until it is translucent.
5] Add the chopped tomatoes and mix well.
6] Then add the potato pieces and green peas and fry for few minutes.
7] Add cauliflower, red chili powder, turmeric powder and salt.
8] Mix well and pour water until the potatoes are covered. Cover the pan.
9] Lower the heat and cook until the potatoes becomes soft and the gravy becomes thick.
10] Garnish with chopped coriander leaves.
11] Serve hot with steamed rice or roti canai.

Technorati Tags: recipe, indian food, vegetarian, potato curry

Labels: Curry, indian, potatoes, vegetarian

posted by Daryl W.T. Lau at 2:27 PM

| 2 comments

Indian Curry Crab

Thursday, January 4, 2007

Of all the curries I have tasted in my life thus far, crab curry has an unbeatable aroma which just tantalizes the taste buds. I just love getting my hands dirty eating it and more so with a group of good friends cracking the shells on the table.

Crab curry comes in many variations and influences but today I shall feature an Indian Crab Curry which is the most flavourful in my opinion due to the spices used which truly is a culinary delight.

Ingredients
15 oz Whole Crab
2 Big PotatoesBig Potatoes

2 OnionsOnions

2 ClovesCloves

2 CardamomCardamom

0.5 inch stick of CinnamonCinnamon

3 inches GingerGinger

5 cloves GarlicGarlic

1 medium sized TomatoTomato

2 tsp Cumin PowderCumin Powder

1 tsp Red Chili PowderRed Chili Powder

2 tsp Salt
1 tsp Sugar
Mustard Oil

Directions

1. Clean the crab.
2. Mince the ginger and garlic into a paste.
3. Chop onions fine.
4. Peel and chop potatoes, and wash them.
5. Heat the oil.

6. Put in cardamom, cloves and cinnamon and fry for a minute.

7. Put in the crabs and fry at high temperature.

8. When crabs are fried, take them out and put them aside.
9. Fry the potatoes for 2 minutes.

10. Add the minced onions. Fry till the onions are well done.

11. Put in the ginger and garlic paste and cook for a minute.

12. Now put in the chopped tomatoes.

13. Add cumin powder, chili, salt and sugar.

14. Fry, occasionally adding water to prevent burning until the oil seperates.
15. Put the crab back in and mix well.

16. Add water enough to drown the mixture and boil for 15 minutes.

17. Serve with steamed rice and enjoy it while its hot.

Technorati Tags: recipe, indian food, curry, crab, spicy

Labels: crab, Curry, indian, Spicy

posted by Daryl W.T. Lau at 12:33 AM

| 5 comments

Roti Jala

Monday, January 1, 2007

Brand new Day and a brand new Year... moments like these harbours renewed hope and new promises. Such moments I recall are also felt at weddings which leads me to this delicious little appetizer.

During Malay weddings, I often find myself looking forward to partake on some Roti Jala (Net Bread or Lace Pancake). It is a simple delicate dish, served with curry, normally chicken curry but others will do just fine as well. Roti Jala is made from a thin batter poured through a multi-funnelled mould onto a flat pan or wok. This is gently cooked, fold into quarter circles and served on a dish, one piled on top of the other.

Ingredients
1/4 kg FlourFlour

, sifted
1 EggEgg

beaten with 2 tsp salt
5 oz Cooking Oil (for greasing pan)
1 1/2 pints Water

Directions
1. Make a well in the centre of sifted flour, and pour in beaten egg and 1 tsp oil.
2. Gradually add in water, stirring gently to make a fine batter.
3. Grease a flat skillet or pan. Pan must not be too hot.
4. Half fill Roti Jala Mould (or u may make one as mentioned below) with batter.

5. When pan is hot, swing the mould about 6 rounds in circular motion onto the pan.
6. When the batter begins to leave the pan, lift onto plate.

7. Fold and arrange on a serving dish.

8. Serve with Curry of your choice.

Making your own Roti Jala Mould/Cup
1. A clean empty Tin Can, (eg. a 12oz can of corn)
2. Using a hammer and a 0.2 inch nail, make 5 or 6 holes (evenly spaced on the bottom of the can)
3. Hammer out any sharp edges

Technorati Tags: recipe, malay food, curry, appetizer, bread, roti jala

Labels: Appetizer, bread, Curry, Malay, mould, roti jala

posted by Daryl W.T. Lau at 2:59 AM

| 0 comments

Pineapple Prawn Curry

Saturday, December 30, 2006

With the coming of new year its time for some reflections and contemplating. So much has happened this year throughout the world and life gets more complicated as it always does with progress. My next recipe would reflect the unity and bonding of all of us who share this great earth together... may we all understand through our differences that we are all interlinked somehow. Its a fusion of west and east in particularly my time spent in Hawaii where pineapple is as common as curry over here.

Hope you guys enjoy this and Happy New Year and Peace to one and all!

Ingredients
400g Large Prawns, keep shells intact if preferred
200g Half-Ripe Pineapple,

Spice Ingredients:
1 1/2 tbsp Chilli Paste
1 tbsp Fish Curry Powder
1/4 tsp Turmeric PowderTurmeric Powder

2cm slice GalangalGalangal
A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia. The flavor is similar to ginger, but more flowery and intense.
1 stalk Lemon GrassLemon Grass

3/4 tsp BelacanShrimp Paste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks stock granules
4 ShallotsShallots

2 cloves GarlicGarlic

2 tbsp Oil
250ml Coconut MilkCoconut Milk

1/2 tsp Salt to taste
1/2 tsp Fish Stock granules
1/4 tsp Sugar (optional)

Directions

1. Heat oil in a saucepan.

2. Fry ground spice ingredients until fragrant.

3. Add pineapple cubes and thin coconut milk and bring to a boil.

4. When the pineapples are soft add prawns and cook for two to three minutes.

5. Add thick coconut milk and seasoning and allow to boil for two to three more minutes, stirring to prevent curdling.

6. Dish out and serve, garnished with mint leaves.
7. Serve with steamed rice or bread

Labels: coconut milk, Curry, fusion, mild, pineapple, prawn

posted by Daryl W.T. Lau at 6:34 PM

| 0 comments

Curry Chicken Kapitan

Saturday, December 16, 2006

Ingredients
1.5kg chicken
4 tbsp oil
2 onions sliced/diced
2 tsp salt

Ground Ingredients
15 red chillies
15 shallots/small onions
4 cloves garlic
2cm piece turmeric root or about
1heaped tsp of turmeric powder
10 buah keras/candlenuts
1tbsp(5cmx2.5cm piece) belacan/dried shrimp paste
4 stalks lemon grass
1 grated whole coconut + water to make 1cup thick milk & 3cups thin milk or
2tins coconut milk
Juice of 1 or 2 limes

Directions
1. Cut chicken down to bite size pieces or quarters.
2. Heat oil in wok or pot & lightly add sliced onions with salt.
3. Add ground ingredients & fry till fragrant.
4. While stirring, add a little coconut milk to make a paste & prevent the spices from burning.
5. Add in chicken & fry for a few minutes stirring & coating chicken pieces
6. Pour in thin coconut milk & cook over low heat for about 30mins or until chicken is tender.
7. Add in thick coconut milk before serving & once it comes back to the boil.
8. Remove from heat & pour in lime juice
9. Serve with rice or roti jala or toasted bread.

Labels: Chicken, Curry, Kapitan, Nyonya

posted by Daryl W.T. Lau at 3:35 PM

| 1 comments