Technorati Tags: recipe, malay food, chicken soup, soto ayam

Labels: Chicken, Malay, soto ayam, soup

Ingredients
1 1/2kg Chicken - deboned and cut into bite size pcs
1/2 tsp Cinnamon Powder
10 ShallotsShallots
- diced
1 stalk Lemon GrassLemon Grass

2 tsp Cooking Oil
Bamboo Skewers

Tip: Soak the Bamboo skewers in water overnight to prevent the sticks from burning.


Seasoning Ingredients
1 tsp Cumin SeedsCumin Seeds

1 tsp Coriander SeedsCoriander Seeds

1 inch pc Turmeric
2 tsp Roasted Peanuts
1 tsp Sugar to taste
1/2 tsp Salt to taste

Peanut Sauce Ingredients
300gm Roasted Peanuts - pounded
1 inch pc GalangalGalangal

2 stalks Lemon GrassLemon Grass

1 inch pc GingerGinger

1 Large OnionLarge Onion
- sliced
3 tsp Ground Chilies
1/2 cup Tamarind Juice
Salt and sugar to taste



Directions - Prepare Satay
1] Grind the seasoning ingredients together but not till its too fine.
2] Marinate chicken pieces with seasoning ingredients, shallots, cinnamon powder and cooking oil
3] Thread 5 pieces of chicken on each skewer and place on grill
4] Brush chicken occasionally with oil until cooked and tender
5] Serve hot with peanut sauce, cucumber and onion slices.


Directions - Prepare Peanut Sauce
1] Fry onion slices till fragrant.
2] Add ground ingredients, ground chillies and tamarind juice.
3] Stir well.
4] Add salt and sugar.
5] Add peanuts and stir constantly until sauce is thick.



Technorati Tags: recipe, malay food, satay, chicken, peanut sauce, grilled

Labels: Chicken, grill, Malay, peanut sauce, satay

Yesterday evening we were invited by a close friend to a BBQ at his place to celebrate his birthday and he asked me to bring a dish. I thought long and hard when I was at the market earlier that morning on what is suitable to cook as I wanted to do something unusual.

After a nice chat with the seafood lady seller, she gave me the idea of Grilled Stuffed Cencaru. I quickly bought the ingredients which she advised and modified a little as well. This dish is very famous amongst the Malay community especially during lunch as they would use their hands to eat this with rice and various vegetables. If I do not have any appointments for the day I would also join them.

I decided to make 24 pcs for the event and wrapped it in banana leaf to be grilled over the BBQ pit. During the evening itself, by the time I finished chit-chatting with everyone and greeting old friends, all the fishes was gone. Luckily my better half kept one which we had to share but we had a blast of a time.


Ingredients
6 Torpedo Scad Fish (Ikan Cencaru)
Banana Leaf for wrapping

Stuffing Ingredients
5 Dried ChilliesDried Chillies
- soaked and remove seeds
5 Red ChilliesRed Chillies

2 OnionsOnions

1 GarlicGarlic

1 thumb size Tumeric
3 Candlenuts
3 Lemon GrassLemon Grass

1 piece Belacan
Generous amount of Tamarind paste mixed with water
Salt and Sugar to taste


Directions
1. Remove fish scales, clean and cut a small pocket along both sides (away from the stomach) of the fish.
2. Grind all the stuffing ingredients above till fine.
3. Stir fry until fragrant.
4. Then, add the tamarind juice, salt and sugar.
5. Keep stirring until the paste is very dry.
6. Stuff paste into the side of fish.
7. Wrap the fish body in Banana Leaf.
7. Grill the fish.
8. Serve with Steamed Rice.



Technorati Tags: recipe, malay food, fish, seafood, spicy, grill

Labels: grill, Malay, Seafood, Spicy, stuffed fish

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.




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

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

Ahhh... chicken, the staple food of Malaysians as Malaysia has one of the highest per capita consumption rates in the world for chicken. Its truly a wonder how we never get tired of eating them... I guess it's due to the many ways we cook it.

Labels: Appetizer, Chicken, Light, Malay, Spicy

Labels: beef, coconut milk, dry, Malay, rendang, Spicy

Ingredients
500g small Squid (sotong)
2 tbsp Tamarind Pulp
1 stalk of Lemongrass, peeled and sliced
1 Garlic Clove, crushed
4 Dried Red Chilies, soaked and drained
1 tsp BelacanShrimp Paste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks
1 Onion, chopped
2 tbsp Peanut Oil
1/2 tsp Salt to taste
2 tsp Palm Sugar or Brown Sugar to taste

Labels: Malay, Sambal, Seafood, Sotong, Spicy, Squid