Wednesday, April 15, 2009

Malaysian recipes


1.5–1.7 kg chicken, chopped into bite-sized pieces
1 grated coconut
3½ cups water
4 potatoes, quartered
2 tomatoes, quartered
6 tbsp oil

Ground spices (A):
15 shallots
4 cloves garlic
14–15 dried chillies, seeded
2 fresh red chillies
2½cm piece fresh turmeric
4 candlenuts
2cm piece galangal
2 stalks lemon grass
1 tbsp belacan stock granules
3½ tbsp meat curry powder

1 star anise
3cm piece cinnamon stick
4 cloves
3 cardamoms, split and use seeds only
3 stalks curry leaves Seasoning:
1–2 tsp salt or to taste
1 tsp sugar
1 tbsp light soy sauce

Method Add 1/2 cup water to the grated coconut; mix and squeeze out to obtain thick coconut milk. Add 3 cups remaining water to the residue and squeeze to obtain thin coconut milk. Set aside. Heat oil in a deep saucepan and fry ground spices (A) and (B) until fragrant. Add in chicken and pour in 1½ cups thin coconut milk. Simmer and cook over low heat for 15–20 minutes adding thin coconut milk slowly until finished. Add potatoes and tomatoes and continue to cook until meat is cooked and potatoes turn tender. Pour in thick coconut milk and bring to a boil till the oil floats to the top. Season to taste.


Ingredients :
250g flour
2 eggs, lightly beaten
(A) Mix:
2 cups santan
1 cup water
1/2 tsp salt
Pinch of turmeric powder (kunyit powder)

Sift flour into a mixing bowl. Stir in eggs. Add (A) gradually and beat until batter is smooth. Strain batter.
Pour batter into a roti jala cup with four to five funnels. Heat a nonstick frying pan over low heat. Grease lightly. Move the roti jala cup in a circular motion over the nonstick pan to form a lacy pattern.
When the pancake is set, turn it over onto a plate. Fold the pancake into quarters or roll up and stack neatly on a plate.
Serve with curry chicken, rendang or any curry dish.



200g chicken, diced
2 potatoes, diced
2–3 tbsp oil
2 onions, diced
1/2 tsp chopped garlic
3 tbsp meat curry powder
1 sprig curry leaves
2cm piece cinnamon stick
Salt and sugar to taste
1 tbsp oyster sauce
A dash of pepper

350g plain flour, sifted
1/2 tsp salt
150g pastry margarine
150ml cold water
1 tbsp lemon juice

Method: For the filling: Heat oil in a wok and fry garlic until fragrant. Add onion, cinnamon stick, curry leaves, meat curry powder and potatoes. Add just enough water to cover the potatoes. Cook over a medium low heat until potatoes are done. Add chicken, salt, sugar, pepper and oyster sauce. Stir-fry until meat is cooked and dry. Dish out and leave in a plastic colander to drain off excess oil.

For the pastry: Put sifted flour into a mixing bowl and stir in salt. Rub margarine into the flour until mixture resembles breadcrumbs. Make a well in the centre, add water and lemon juice. Mix with both hands to form a soft dough. If dough is a bit dry, add a little more water. Do not knead. Set dough aside to rest for 10–15 minutes. Divide pastry dough into two portions. Roll out each portion to about 1/4 cm thickness. Cut out into 9–10 cm rounds with a cutter. Place a tablespoonful of filling in the centre of each round. Fold pastry into half to enclose the filling. Seal by pinching and fluting the edges. Heat enough oil in a wok and, when hot, deep-fry the curry puffs until golden brown. Remove and drain on absorbent paper.
(Recipes taken off

1 comment:

  1. Thanks for sharing