|   National Recipes  |

11. How to Make Braised Pork with Soy Sauce / Tau Yu Bak.

This well known 'peranakan' dish is usually teamed with sambal belacan that is spicy and sourish.

This is a typical dish which is commonly found in restaurants offering dishes from the 'peranakan' heritage. The main ingredient of this dish is light soy sauce. Light soy sauce is known as "Tau Yu" while pork is called "Bak" in Hokkien, one of the many chinese dialects. That is how this dish came up with its name.

Tau Yu Bak may be deemed as a simple soy sauce dish but with the additional herbs and spices, it has become a favourite and has a special place in the hearts of many. Coupled with hard boiled eggs which are infused with the awesome gravy, this is an exceptionally flavourful dish.

This dish must be simmered long enough to ensure that the pork is tender and the flavours of all the ingredients are totally infused. Just a reminder, blanch pork with a few slices of ginger before cooking. Instead of pork, chicken meat may be used as a substitute. Trust me, you can never get enough of this delicious dish especially if 'sambal belacan' is used as a dip. It is totally awesome!

 Published by Nyonya Cooking.

12. Fried Banana Balls / Cekodok Pisang / Kuih Kodok / Cucur Pisang

This is a delicious idea to use overripe bananas and a lovely alternative to banana cake. Plus, a yummy tea time treat too!

There are just so many different types of 'kuih' in Malaysia. 'Cekodok Pisang' is one of them. It is made using overripe bananas for its natural sweetness. One can have it for breakfast or as a tea time snack as it goes well with a cup of tea or coffee.

As you attempt this recipe, you would realise that it is difficult to mould the dough as it is rather soft and gooey! My tip would be as mentioned in the video, that is by using two metal spoons. The spoon which is used to shape the banana balls has to be dipped in hot oil. Besides that, you need to allow the dough to sink and cook for about 5 seconds to create a crust. Use the spoon which was dipped in oil to lightly remove the dough from sticking to the pot.

 Published by Nyonya Cooking.

13. How to cook Nasi Lemak / 椰浆饭 / Steamed Coconut Milk Rice.

Nasi Lemak, the national dish of Malaysia, is rice cooked in coconut milk and served with spicy accompaniments. Make your own Nasi Lemak Sambal with the best recipe!

Without a doubt, 'nasi lemak' is regarded as the national dish of Malaysia. It is a very popular dish that is widely available be it at roadside stalls, markets, food courts in shopping malls or even in 5 stars hotels. It is also sold prepacked at 'mamak' shops too. The fragrance of this dish comes from the rice which is infused with coconut milk.

Nasi lemak is usually accompanied with 'sambal', fried anchovies, slices of cucumber, fried or hard boiled egg, curry chicken, squids sambal, fried fish or rendang chicken. The list could go on according to individual preference. It is actually a wholesome meal by itself and can be taken any time of the day. Of course, do not forget the cup of 'teh tarik' to complement it!

As simple as it may seem, the preparation can be quite tedious. Cooking the sambal a day before may shorten the cooking time. Fry the anchovies till golden brown and lightly fry the peanuts to prevent them from burning. Remove from the pan immediately because the heat from the oil will continue cooking them. On the other hand, if you do not like peanuts, just omit them. It will not affect the deliciousness of this dish. Also check out the recipe for Sambal and Chicken Rendang to complement your ideal dish of 'Nasi Lemak'.

 Published by Nyonya Cooking.

14. How to cook Chicken Rendang / Rendang Ayam.

Rich and flavourful Chicken Rendang that will get you hooked. Substitute with beef or mutton according to your preference.

It is during Chinese New Year that my parents will host an "Open House". For those who are unfamiliar with the term, it literally means that the house is "open" for visitors to come by and savour the delicacies served. My mom would prepare a variety of dishes where 'chicken rendang' is one of them. It is a simple version which was shared with her by a Malay neighbour of ours. Since then, this dish would be prepared on special occasions.

To many, cooking 'rendang' seems complicated. Do not be intimidated for this is a simple version for you to attempt. Trust me, this is delicious! If you have access to freshly grated coconut, that would be superb. I have to settle for desiccated coconut instead. Thankfully, it worked perfectly fine too.

If you want the 'rendang' with more gravy, add in some water or more coconut milk. Allow it to simmer until desired consistency. Serve this with 'Nasi Lemak', the popular Malaysian dish or with white rice and noodles. You will love it!

 Published by Nyonya Cooking.

15. How to cook Roti Canai / Roti Pratha / 马来千层饼.

Roti Canai is very much loved by Malaysians from all walks of life. Dipped in dhal curry, this flat bread is a culinary delight.

Roti canai is such a delight to many Malaysians. I call it the Malaysian croissant! It is similar due to the flakiness of the layers of oiled dough. It is especially delicious if it is freshly made and dipped in curry dhal or fish and chicken curry. With this simple tutorial, you can have authentic roti canai any time you desire. Fret not, although the flipping process may appear tricky, the recipe is actually quite simple.

I have practiced making roti canai multiple times. I must admit it was a mess when I made it initially. However, practice makes perfect as I improved over time. There is no shortcut to creating this flaky and crispy flat bread. Plus, it would be fun flexing your muscles while flipping the roti canai. All the effort will be paid off once you see the result of your hard work. You will feel a sense of pride and joy over your accomplishment!

Roti canai is delicious when dipped with curry dhal, fish or chicken curry or even sugar. It can be eaten plain as it is. Top it up with a cup of teh tarik or your favourite cup of beverage. You are bound to love this official breakfast choice of Malaysians.

 Published by Nyonya Cooking.

16. How to cook Malaysian Dhal Curry / Curry for Roti Canai / Kari Dal / Indian Dhal Curry.

Mild in spiciness yet rich in flavour, Dhal/Dal Curry is often eaten with the famous 'Roti Canai', also known as 'Roti Pratha'.

Lentils are said to be one of the healthiest food available. It is healthy for the heart and also aids in getting rid of infection. Well, now that there is this wonderful recipe which uses this super food, I cannot help but try it out immediately!

What I am referring to is the dhal curry which is so common in Malaysia and the surrounding regions. This delicious mild curry is usually eaten along with Roti Canai, an Indian influenced flat bread. Dhal curry is not spicy at all, which is why it is even suitable for young children. It can be served with bread or rice. It would even be good to enjoy a bowl of dhal curry just as it is.

To prepare dhal curry, remember to soak the lentils for at least 6 hours or boil them before cooking together with the rest of the ingredients. This will help shorten the time needed to cook the curry. As dried dhal is used, it might take a longer time for them to soften. Hence, patience is the key to a superbly cooked dhal curry.

 Published by Nyonya Cooking.

17. How to cook Marmite Fried Chicken | 妈蜜鸡.

Crispy fried chicken coated with sweet marmite sauce is often enjoyed at Chinese eateries (煮炒餐馆) in Malaysia.

Chinese eateries known as "dai chao" restaurants are commonly found everywhere throughout Malaysia. In every neighbourhood, there are definitely a few "dai chao" restaurants. "Dai chao" culture is not common in other parts of the world. If you are familiar with the Hong Kong food culture, the most similar concept would be Dai Pai Dong (大牌档). In such restaurants, there are many varieties of great Chinese dishes which are known for their "wok hei" (wok heat), referring to the high heat used in stir frying.

Now enough of jargons. Let's get back to the recipe. Back home at a nearby "dai chao" restaurant, I would often order this dish whenever I visit. It is always Marmite Chicken and Kung Pao Mantis Prawns (which I had made a video of too). I love the light crunch in the chicken. Not forgetting the delicious sweet gravy which coats the chicken which makes every bite a delight.

This dish is so marvelous that it stirs up my appetite making me consume more rice than I normally would. I am undeniably a big fan. If there should be bacon chewing gum, I think they should come up with marmite chicken chewing gum too!

Preparing this dish is so simple. Just remember not to simmer the gravy at high heat or you may risk the gravy being burnt. If you are hosting a meal, fry the chicken in advance and place them in an oven which is lightly heated. Coat the chicken with the gravy later when it is time to serve.

 Published by Nyonya Cooking.