Learn How to Cook Malaysian Recipes.(1-10)

Watch Selected Youtube Videos that you can learn shortcuts, skills, and ways to cook different types of Malaysian food.

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Malaysian Recipes

1. How to cook Hainanese Chicken Rice.

The Hainanese Chicken Rice is a very common dish among the Chinese all over the World. Its a very yummy dish that you would love to eat with your family and friends. Chicken rice is easily available in Malaysia and Singapore. Hainanese Chicken Rice is a classic dish there, so you are surely craving for an easy-to-follow step to step guide to create scrumptious chicken rice.

You can choose which part of the chicken you desire when placing your order. This dish is wholesome and complete as it comes with rice, chicken, slices of cucumber and a bowl of soup. Talk about having all types of nutrients on a plate. This is it!

Accompanying the dish are different sauces like Soy Sauce and [chilli sauce] or cili-garam. These contribute to the special flavour of which this chicken rice is well known for. The combination of the refreshing cucumber slices, the delicious chicken and the aromatic rice teaming up with the chilli and Soy Sauce makes every mouthful a delight.

To enhance the sweetness of the soup, you may add radish or carrots, or both. A dash of white pepper would make a whole lot of difference to the taste. Cook this for your family and friends. They will be impressed and appreciate your effort.

If you are only cooking for one or two people, use chicken thighs instead of a whole chicken. Stuff the ginger and scallions between two chicken thighs and secure them with strings.

INGREDIENTS

  • Chicken meat.
  • 3 tbsp. of light Soy Sauce.
  • 7cm ginger.
  • 2 scallions.
  • Water.
  • ½ radish.
  • 2 tbsp. Sesame Oil.
  • 1 ½ tbsp. salt.
  • White Pepper.
  • 1 tbsp. chicken fats.
  • 2 Garlic clove(s).
  • 1 shallot(s).
  • 1 Pandan leave(s).
  • 600g of Rice.
  • 1 tbsp. Shaoxing Wine.
  • 1 tbsp. Sugar.
  • 2 tbsp. Chilli sauce (raw).
  • 3 tbsp. Chicken stock.

 Published by Nyonya Cooking.

October 18, 2015

2. How to cook Taiwanese Braised Pork Belly Rice.

This is a well known dish in Malaysia originally, adopted from Taiwan from where it was named.

INGREDIENTS: For a meal enough for 6 people max

  • 500g of pork belly.
  • 1-2 tablespoons of cooking Oil.
  • 70g of shallots – chopped.
  • 2 cloves of Garlic – chopped.
  • 8 pieces of dried mushrooms – diced.
  • 1 teaspoon of five spice powder.
  • A few dashes of white pepper.
  • ½ cup of white Rice Wine.
  • ⅓ cup of low sodium light Soya sauce.
  • ⅓ cup of premium dark Soya sauce.
  • 15g of rock Sugar.
  • 700ml of Chicken stock.
  • 4 hard bOiled Eggs – optional.

 Published by Spice N' Pans.

March 10, 2018

3. How to cook Steamed Fish.

In different places of the world, there are various ways to steam Fish, this is how they steam fish in Malaysia. This is a Quick and easy method to prepare healthy and delicious steamed fish. Fresh white fish is best-suited for this recipe. You can have it all year as it is simple to prepare after a hard day at work.

To the Chinese, steamed fish is always a favourite. There are many reasons why steaming the fish is preferred over other methods of cooking it. Firstly, it is much healthier and secondly, most of the nutrients of the fish are retained. Ensure that the fish is fresh, of course!

To prepare this dish, it is best to use white fish like cod, bass or grouper. Use just the fish fillet if you prefer but to the Chinese, it is important to serve the fish as a whole, with the head and tail intact during the festive season. It is considered auspicious to have fish served during the reunion dinner, which takes place a day before Chinese New Year as the pronunciation of fish in Chinese (“Yu”) sounds similar to the word surplus. Hence, having a whole fish to begin the year signifies the start of a new year with surplus and abundance!

Despite being a fairly easy dish to prepare, the flesh of the fish will be tough if it is steamed for too long. Depending on the size and thickness of the fish, steaming a fish normally takes **around 15 to 20 minutes**.

INGREDIENTS

  • 1 Fish.
  • 6cm ginger.
  • 2 Scallions.
  • 1 tbsp. Shaoxing Wine.
  • 2 tbsp. Oil.
  • 2 tbsp. Soy Sauce.
  • 1 tbsp. Water.
  • 1 tsp. Sugar.
  • white Pepper.
  • Sesame Oil.
  • 1 Chilli Peppers (fresh).
  • ½ Scallions.

 Published by Nyonya Cooking.

February 10, 2013

4. How to cook Curry Prawns with Pineapple.

Malaysians like to eat sea foods such as crabs, prawns, oyster and lots more. This is how to cook Curry Prawns with Pineapple, the Malaysia way. This is a typical Peranakan dish which is rich in flavours – fruity, spicy and creamy all at the same time. The many ingredients explain why Udang Masak Lemak Nenas is so delicious.

When being introduced to Peranakan dishes, you may have come across these delicious curry prawns with pineapples or in the Malay language, it is called “Udang Masak Lemak Nenas” (pineapple prawn curry). The tangy pineapple flavour and the fragrance of the spices make this an appealing dish and is delicious even when simply taken with plain white rice.

Blend all the required ingredients together and once that is done, cooking the curry is really simple. You may have noticed the long list of ingredients but do not be intimidated. It will be well worth the effort. That explains why this dish is so flavourful. A crucial part of the preparation is to ensure that the blended ingredients are cooked until fragrant.

To complete the dish, add some strips of kaffir lime leaves to enhance its fragrance. In Germany, I found the kaffir lime leaves at the the frozen section of the Asian grocer. Skip the leaves if you are unable to get them. The curry prawns will taste just as tantalizing.

INGREDIENTS

  • 5g Shrimp Paste (dried).
  • 10 Chilli Peppers (fresh).
  • 5 Shallot(s).
  • 3 Garlic clove(s).
  • 15g Galangal.
  • 1 tbsp. Turmeric Powder.
  • 4 Lemongrass stalk(s).
  • 2 Candlenut(s).
  • 150ml Oil.
  • 200ml Coconut Milk.

 Published by Nyonya Cooking.

February 23, 2014

5. How to cook Ayam Masak Merah.

Ayam Masak Merah (Chicken in spicy tomato sauce) tastes great when served with plain rice or coconut milk rice. Turmeric is added to this dish to further enhance the flavour of the meat.

This is most Malaysians favourite dish. The saltiness and spiciness of the wonderfully thick tomato sauce make this dish explode with flavours to tantalize your taste buds.

Do not mistake this dish with other sweet sour dishes. This is a totally different flavour altogether.

You will adore the slight hint of spiciness in the dish. Normally, chicken meat is mixed with plain flour before they are fried. In this recipe, turmeric is added to the flour. The addition of the turmeric enhances the flavour of the fried chicken meat, thus could be eaten just as they are. If you are someone like me who loves flooding your plate of rice with gravy, this is the perfect dish for you!

INGREDIENTS

  • 50g Chicken meat.
  • 1 tbsp. turmeric powder.
  • ½ tsp. salt.
  • 250ml Oil.
  • 1 Yellow Onion(s).
  • 3cm Ginger.
  • 2 Garlic clove(s).
  • 6 Chilli peppers (dried).
  • 2 tbsp. Oil.
  • 3 tbsp. Tomato Sauce.
  • 1 Tomato(es).
  • 3 tbsp. Ketchup.
  • 250ml Water.

 Published by Nyonya Cooking.

November 21, 2012

6. How to cook Three Cup Chicken.

Three Cup Chicken is a classic Taiwanese recipe which is a personal favourite and easy to cook after a long day at work.

Three Cup Chicken is also known as San Bei Ji (三杯鸡) is one of the many popular dishes when it comes to Taiwanese cuisine. 'Three Cup Chicken' is a literal translation of San Bei Ji (三杯鸡).Taiwanese love the dish immensely and have created so many variations of it using either seafood or other meat.

Malaysians absolutely enjoy this dish a lot as the gravy is very flavourful and fragrant because of the Sesame Oil. The end result of the gravy should be slightly thick and shiny as it coats the meat. Personally, I love browning the chicken's skin first to add a rough texture to it and that would enable the gravy to coat the chicken even better. There wouldn't be anyone who would be able to refuse the saucy chicken pieces!

Cooking 'Three Cup Chicken' is very simple as the core ingredients are simply Soy Sauce, Sesame Oil and 'shaoxing' Wine. Traditionally, the recipe calls for one cup of each ingredient. However, I altered the amount since I am not using that much chicken.

'Shaoxing' Wine can be substituted with dry sherry instead but it cannot be omitted if you want to create this classic Taiwanese dish. If possible, opt for toasted Sesame Oil for this dish. This is because toasted Sesame Oil will be reduced as the gravy simmers to create a thick sauce. Meanwhile, pure Sesame Oil will not reduced. However, adding maltose will help to thicken the gravy. In this recipe, you may also use Sugar to sweeten the gravy.

While the three condiments are extremely important for this classic 'Three Cup Chicken', Garlic and ginger both play equally important roles in the dish. They need to be sautéed in Sesame Oil until fragrant before 'shaoxing' Wine and Soy Sauce are added. At the same time, you have to be really careful to not burn the Garlic and ginger.

We have chosen to use sweet basil instead of Thai basil in my dish. Choose the latter if you want to stay close to the authentic recipe. Either way, the smell of basil will add so much fragrance to the dish. Another element which makes 'Three Cup Chicken' really memorable is the spiciness.

It is not overpowering but definitely enough to tickle your tastebuds. I usually use fresh chillies but sometimes, dried chillies are used too.

The recipe is rather simple, which is why I enjoy cooking this dish after a long day at work. Extremely fast and definitely no fuss! Serve "San Bei Ji" with some warm white rice. Let me know if you enjoyed this recipe or if you have adapted it in your own way. I would love to hear your experience.

INGREDIENTS

  • 50ml Sesame Oil.
  • 15g Garlic clove(s).
  • 30g Ginger.
  • 400g Chicken Meat.
  • 50ml Shaoxing Wine.
  • 50ml Light Soy Sauce.
  • 1tbsp. Maltose.
  • 1 Chilli Peppers (fresh).
  • Holy Basil.
  • ½ tablespoon of Sugar.

 Published by Nyonya Cooking.

May 26, 2017.

7. How to cook Mapo Tofu.

This is a 15 minutes tofu recipe, Mapo tofu is a quick, flavourful and delicious dish to prepare on a busy day! This recipe also shows you how to prepare vegetarian Mapo tofu.

Mapo tofu is a typical Chinese dish from Sichuan, China. As Sichuan province is known for spicy dishes, Mapo tofu is one dish that does not disappoint! Over the years, Mapo tofu became one of the many popular Chinese dishes that is found around the world.

Depending on the countries, the taste and recipe of Mapo tofu were adapted to suit the palate of the locals. In Malaysia, we enjoy Mapo tofu as well. I personally love this dish because of the delicious gravy and most importantly, it has one of my favourites which is tofu.

The original Mapo tofu from Sichuan is not only spicy but also gives off a numbing effect which is contributed by the spiciness of the famous Sichuan pepper. However, it is not common to have Sichuan pepper in Malaysian meals. Thus, it is no surprise that in Malaysia, Sichuan pepper is omitted from Mapo tofu. As I had been cooking Mapo tofu for years now, I had adjusted the recipe to be slightly sweeter while keeping it lightly spicy. I now have this dish every few days because of its simplicity.

In this video, meat was used However, if you do not take meat, you may opt for a vegan version of Mapo tofu. Preparation is very simple. To prepare vegan Mapo tofu, use double the amount of shiitake mushrooms to replace the meat. It tastes exceptionally great as the mushroom flavour goes really well with that of the chilli bean sauce. In fact, I enjoy the vegan version most of the time as I try to abstain from meat as much as possible, especially during dinner. Serve this dish with rice and some fresh scallions as garnishing.

INGREDIENTS

  • ½ tbsp. of Oil.
  • 1 Garlic clove(s).
  • 1cm of Ginger.
  • 100ml of Water.
  • 2 Shiitake Mushroom(s).
  • 1 tbsp. of Chilli Bean Sauce.
  • 50g of Minced Meat.
  • 2 tbsp. Ketchup.
  • 1 Tofu (silken).
  • 1 tbsp. of Corn Flour.
  • 1 tbsp. of Water.
  • ½ tbsp. of Sugar & Salt.
  • 1 Scallion.

 Published by Nyonya Cooking.

March 23, 2017.

8. How to cook Steamed Minced Pork with Tianjin Preserved Vegetables.

Steamed minced meat is simple yet super delicious and a definite after-work recipe too. This delicious dish is offered in most Chinese eateries where “economy rice” is sold.

If you are not familiar with the term “economy rice”, it is a stall selling an array of dishes to go with plain white rice. One is charged according to the types of dishes chosen and the price is normally economical. Somewhat similar to a buffet but the difference is that you pay for what you have taken.

As for this recipe, there is another version where egg is mixed together with the minced meat. I really love this dish because it is so simple to prepare. The fact that it takes only a short preparation time makes it perfect for after work when you crave for a fuss free home cooked meal. Have it together with some rice and a simple plate of vegetables, that sums up a wholesome meal. Just remember to rinse the preserved vegetables before using as I found them a bit too salty for my liking.

Substitute pork with chicken meat if that is your preference. It is optional to add the Wine. Without it, the taste would still be marvelous and appetizing.

INGREDIENTS

  • 250g of Minced Meat.
  • 1 tsp. of Sesame Oil.
  • 1 tsp. of Sugar.
  • 1 tbsp. of Soy Sauce.
  • 1 tbsp. of shaoxing Wine.
  • 2 tbsp. of Tianjin Preserved Vegetables.
  • ½ tbsp. of Corn Flour.
  • 2 tbsp. of Water.
  • Pepper.
  • Scallions.

 Published by Nyonya Cooking.

March 5, 2014

9. How to cook Sambal Prawn.

This video is about how you can cook SAMBAL PRAWN For NASI LEMAK by your self. Watch and Learn.

INGREDIENTS

  • 1kg Large Prawn (Wash and deveined).
  • Chilli Paste (Blended).
  • 5 Cloves of Garlic.
  • 10 Shallots and 30 to 40grams of Chilli Flake.
  • Cut and Sliced 2 Big Bombay Onion to put into Sambal.
  • 5 Tablespoons of Brown Sugar.
  • 4 Tablespoons of Tomato Sauce.
  • 3 Tablespoons of Oyster Sauce.
  • 1 ½ Tablespoons of Salt to taste.
  • 4 Tablespoons of TAMARIND Paste mixed with a Bowl of Water.

PROCEDURE

  1. Heat 6 Tablespoons of Vegetable Oilt to Fry the Chilli Paste until the Chilli Oil is Seperated.
  2. Add the sliced Bombay Onion and Mix it well.
  3. Add in the Seasoning.
  4. Pour in Some more Oil if needed.
  5. When the Sambal is ready, Add the Prawn to cook well.
  6. Taste it.

 Published by Sheiry Wee.

April 23, 2018.

10. Malaysian Curry Chicken / Kari Ayam.

Ingredients for curry chicken differs with every cook. The best take for curry chicken is for it to taste rich and hearty.

There has been countless requests for curry chicken. There are many versions of curries due to the usage of different types of ingredients. No two bowls of curry chicken taste the same! However, the taste is generally rich and spicy. The gravy should be moderately thick enough and not diluted.

The best type of curry should be rich in coconut milk and spices. However, the coconut milk should not be over powering that it masks the taste of the spices. Marinating the meat with the curry paste before cooking enhances the taste of the meat itself. You can skip this step if you do not want to do so as it is optional.

This is my take on a simple bowl of curry chicken. You will not be disappointed!

 Published by Nyonya Cooking.

April 26, 2014