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By: Gina
Hansen
Join our “Gourmet Makan Club” – starting shortly,
every 2nd Thursday of each month MABC will host a new venue to explore,
taste and be dazzled with new culinary experiences.
Some months it
may be a visit to a members home or to a featured restaurant where everyone
will enjoy gourmet delights while socializing with fellow Malaysians and
friends.
For more
information call Gina Hansen at 604-321-6012 or email: gina@sunclubtravel.com.
Malaysia is a food lover’s paradise! Each night there are nightly markets where
you can sample all kinds of “hawker” food and all
starting from 3 ringgit (approx. C$1). One of my favorite is “Char
Koay Teow”. The following is a
delicious recipe handed down from my mother’s secret recipe book!
Penang Char Kway Teow
(Fried Fresh Rice Noodle)
Ingredients:
400g Fresh
flat rice noodle
1 Cup prawns (shelled)
1 Chinese sausage cut into 1cm slices diagonally (Optional)
100g Bean sprouts (tailed, washed and drained)
4 Stalks chives (cut into 2cm length)
4 Tbsp cooking coil (vegetable or lard)
2 Cloves garlic (chopped)
2 Eggs
Seasoning
1 Tbsp soy
sauce (light)
˝ Tbsp dark soy sauce
1 Tbsp chilli paste
˝ Tbsp oyster sauce
Salt and pepper to taste
Method
1. Heat
wok with 2tsp oil. Fry crushed garlic till light brown
2. Add prawns (prawns cook very fast), Chinese sausage
3. Add rice noodles and toss until all noodles are loose and no longer
sticking together
4. Add in dark soya sauce, light soya sauce, oyster sauce, chilli paste
5. Make space in centre of noodles. Add egg into it and a little oil. Cover
egg with all the ingredients.
6. Add bean sprouts and toss until well combined
7. Add a dash of salt and pepper and mix well
8. Serve immediately and hot. Garnish with chives.
Tip: Wok
must be on high heat. Chinese sausage is optional but prawns are an
essential part of the dish! To make it truly authentic, cook and serve each
dish individually. Enjoy!
Recipe of Malaysian
Cuisines : http://resepi.mesra.net/
Chicken
Rendang
This
recipe provided courtesy of the former Consul General of Malaysia, Mr. Mat Dris Haji
Yaacob and Puan Azirah Yaacob
Ingredients
1 teaspoon
shrimp paste
1 kg chicken
1 stalk lemon grass
3 stalks lemon grass - sliced thinly
120 gms grated coconut - fried and pounded
8 tablespoons oil
2 tablespoons curry powder
1/2 cup
thick coconut milk - blended with 2 tablespoons water - extracted from 1/2
grated coconut
Mix
together
1 teaspoon
salt
1 tablespoon sugar
1 tablespoon soy sauce
Grind
4 slices
galangal
5 candlenuts
30 dried chillies
120 gms shallots
4 red chillies
1 clove garlic
2 cm piece garlic
Roti
Jala
This
recipe provided courtesy of the former Consul General of Malaysia, Mr. Mat Dris Haji
Yaacob and Puan Azirah Yaacob
Ingredients
450 gm
plain flour
2 eggs
60 gm palm oil - to grease pan
salt to taste
Ingredients
to extract milk
450 gm
grated coconut
750 gm water
Preparation
1. Mix
flour and salt in a bowl.
2. Break eggs into the centre and pour in half coconut milk. Stir all
ingredients thoroughly, bringing in the flour from the sides.
3. When the mixture is smooth, add the rest of the coconut milk. Stir well,
then strain mixture.
4. Heat 18 cm frying pan and when hot, brush it with oil.
5. Then using a jala cup, pour the mixture into the pan in a circular
motion until there is a lacy patterned pancake.
6. While the pancake is being cooked, dab oil over it. Remove pancake as
soon as flour is cooked and is firm.
7. Fold by bringing both sides to the centre. Repeat with the other two
sides to form triangle.
8. Serve with meat or chicken curry.
Notes:
Make your own jala cup, for example by creating five widely spaced holes at
the base of milk can and you have a jala cup. Of course, you can also buy
ready made ones in some kitchenware markets.
Kuih
Ketayap (Coconut-filled pancake)
This
recipe provided courtesy of the former Consul General of Malaysia, Mr. Mat Dris Haji
Yaacob and Puan Azirah Yaacob
Ingredients
2 cups
plain flour
grated coconut from 1 coconut
4 cups coconut milk
brown sugar to taste
Filling
2 eggs
2 tbsp concentrated screwpine juice
green food colouring
salt to taste
Preparation
1. To make
the batter, combine and whisk the above ingredients together until
thoroughly mixed.
2. On a flat frying pan, brush cooking oil and fry a tablespoon of the
batter to get a lightly golden green pancake.
3. Fry the filling ingredients with a small amount of water in a low heat.
4. Stir in consistently to get light brown mixture.
5. Remove from heat.
6. Fold in a tablespoon of the filling to a pancake.
7. Fold and roll the pancake.
8. Repeat the whole process.
9. Best eaten while they are warm.
Kuih
Koci
This
recipe provided courtesy of the former Consul General of Malaysia, Mr. Mat Dris Haji
Yaacob and Puan Azirah Yaacob
Ingredients
907g black
rice
1 coconut to get milk extract
3 drops of concentrated screwpine juice
banana leaves
toothpick to secure the dough
Filling
302g granulated
sugar
1 coconut, grated removing the outer, darker skin
Prepare
black rice flour
1. Wash
the rice before soaking it for 2 hours.
2. Next sieve the rice.
3. Ground and sift the rice to obtain rice flour.
4. Mix the flour together with sugar.
5. Knead lightly the mixture until smooth and soft.
6. Leave aside for 3 hours maximum.
Preparation
1. Mix
rice flour, coconut milk and screwpine juice to form dough.
2. Shape the dough into small balls.
3. Flatten each ball and put in the filling.
4. Place and wrap around the ball in a banana leaf.
5. Insert a toothpick at end of the banana leaf to secure the dough.
6. Steam the covered balls until when the dough colour becomes light green.
Please send us your favorite Malaysian Recipes so we can publish
them in our newsletter and website. Email: gina@sunclubtravel.com.
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