Spicy Stuffed Fish

This dish is  served with a delicious spicy sweet soy dipping sauce (sambal kecap).

Ingredients

• 6 Torpedo Scads Fish (Ikan Cencaru)
• Banana Leaf for wrapping
• ♥♦♥♦Stuffing Ingredients: 5 Dried Chilies - soaked and remove seeds
• 5 Red Chilies
• 2 Onions
• 1 Garlic
• 1 thumb size Turmeric
• 3 Candlenuts
• 3 Lemon Grass
• 1 piece Belacan
• Generous amount of Tamarind paste mixed with water Salt and Sugar to taste

Directions:

Remove fish scales, clean and cut a small pocket along both sides (away from the stomach) of the fish.

Grind all the stuffing ingredients above till fine.

Stir fry until fragrant.

Then, add the tamarind juice, salt and sugar.

Keep stirring until the paste is very dry.

Stuff paste into the side of fish.

Wrap the fish body in Banana Leaf.

Grill the fish.

Serve with Steamed Rice.

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Pandan Flavored Coconut Egg Jam

Kaya, is a local jam made from eggs, sugar and coconut milk, and is flavored by pandan leaves, and later sweetened with sugar. Kaya jam is a very popular spread in Singapore and Malaysia.

Ingredients

• 10 Eggs
• 450 grams sugar
• 20 grams freshly pressed pandan juice
• 500 ml coconut milk

Directions:

Beat the eggs and sugar together with a whisk, mix in the coconut milk and add in the pandan juice. 

Next, fill the base unit of a double boiler with water and bring to a boil. 

Add mixture into the top unit of the double boiler, stirring every 10 minutes until the mixture reaches into a smooth consistency.  This will take an hour.

Cool and bottle up. 

The kaya can be kept well up to two months in fridge.

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Curry Chee Cheong Fun

This is a common breakfast dish found all over Malaysia, of course you may serve it for lunch or dinner as well.

Ingredients

• 1 pack ( 1 lbs ) rice noodle rolls
• fresh cut red chilis
• fried shallots
• toasted sesame seeds
• chopped green onions
• curry gravy (see below for recipe)
• ♥♦♥♦Curry Gravy Recipe: curry powder
• minced shallots
• ground cardamon
• chili paste
• coconut cream or milk
• palm sugar and salt to taste

Directions:

Cut the rice noodle rolls into cubes, then set aside.

Pour the curry gravy over the rice noodle rolls, and top off with fresh cut red chilis, fried shallots, toasted sesame seeds, and green onions.

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Curry Gravy Recipe:

Add ingredients to a small saucepan of boiling hot water and cook to a boil.

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Malaysian Omelet

Telur dadar or malay styled omelette is something like omelette without the milk or cheese and instead we added onion, chili, salt and pepper. Some people would add veggies. Telur is egg in Malay word.

Ingredients

• 2 eggs
• 1 tbsp tamarind-based chili paste
• ( speed-blend some fresh red chilis, tamarind concentrate and a squeeze of lime juice )
• chopped green onions
• chopped cilantros
• chopped serrano chilis
• Salt
• Pepper

Directions:

Quick whisk all the ingredients.

Heat up the pan, splash in some oil.

Pour the mixture in, pan fry on high heat for a minute.

Flip it over, cook to a medium-low heat and “cover” the pan for 2 minutes.

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Sambal Chili Paste

Sambal tumis or simply, sambal is considered the “mother sauce” in Malay cooking. It is the base sauce for many spicy dishes such as sambal udang, sambal petai, sambal kangkung and many others that prefixes with the word sambal.

Ingredients

• 10 red chilis ( deseeded )
• 0-2 dried red chilis ( deseeded )
• 1 in. galangal
• 1 tsp dried shrimps
• 1/4 can coconut cream
• 2 tsp tumeric spice
• 3 shallots
• 1 pc. garlic ( not the whole clove )
• 1 tbsp tomato ketchup
• 1 tsp lemongrass powder
• salt and sugar to taste

Directions:

Blend all ingredients until slightly fine.

Heat some oil on the pan and saute the blended sambal chili until fragrant.

Turn to medium heat and let the sambal chili thicken.

Turn to low heat and allow to cook until a paste-like texture forms.

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Masala Turmeric Squid

Tumeric spice is simply great. It adds much flavor to any spicy dish without the “spicy-hot”ness.

Ingredients

• 10 squid ( remove ink and eyes )
• 2-3 tbsp sambal chili paste
• 1/2 can coconut cream ( OR coconut milk )
• 10 kaffir lime leaves
• 2 tbsp tumeric spice ( use 1 tbsp of tumeric spice to marinate the squid )
• minced ginger
• minced shallots
• salt and sugar to taste

Directions:

Saute minced ginger, shallots, and kaffir lime leaves until fragrant.

Pan fry the marinated squid on both sides until slightly browned.

Add the sambal chili paste and stir fry for 2 minutes.

Add coconut cream, mix well, and simmer on low heat for 10 minutes OR until squid is tender.

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Rice Noodle Rolls with Pork and Mushroom Sauce

You may use the pork and mushroom sauce with noodles of your choice but it is equally delicious as topping for tofu or blanched vegetables. Veal is an excellent substitute for a halal version.

Ingredients

• Fresh rice noodle rolls
• 2 spring onions, chopped
• Toasted sesame seeds
• Crispy fried shallots
• Chilies in soy to serve
• Pickled green chilies in soy to serve
• ♥♦♥♦For the pork and mushroom sauce: 4 garlic cloves, chopped
• 2 shallots, chopped
• 500 g of pork loin, cut into slivers, marinated
• 1 cup of sliced Chinese mushrooms, soaked in hot water for 30 minutes, reserving the soaking water
• 4 tbs of oyster sauce
• 2 tbs of Chinese cooking wine
• 2 tbs of light soy
• 2 tbs of dark soy
• 1 tsp of sesame oil
• 1 tbs of sugar
• 1 1/2 cups of chicken stock
• White pepper to taste
• Corn flour solution

Directions:

Chop the garlic and shallots while soaking the dried mushrooms.

Cut pork into long and thin slivers.

Marinate pork with 1 tablespoon light soy, 1/2 tablespoon of oyster sauce, 1/2 tsp ofsesameoil and 1 tsp of corn flour.

Sauté garlic and shallot with some cooking oil until light golden before adding in the marinated pork. Fry pork in the fragrant oil mixture for about 2 to 3 minutes.

Add soaked mushrooms, and seasonings and continue to cook for a further 3 to 5 minutes. Pour in the mushroom soaking water and stock and turn the heat down to a low simmer.

Cover and simmer for 45 minutes until pork is tender. Check for seasonings and thicken sauce with some corn flour solution.

To serve – steam rice noodle rolls for a few minutes until heat through then cut into manageable pieces and ladle some of the meat sauce over. Top with chopped spring onions, fried shallots, and toasted sesame seeds and serve with chilies in soy.

Mix everything up and enjoy.

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Marmite Chicken

The natural savoury flavour of Marmite is further enhanced by the added soy, maltose, honey and stock. Once reduced the dark glossy sauce becomes the perfect glaze for the golden crispy fried chicken.

Ingredients

• 1 kg of chicken drumsticks, wings or thighs, cut into manageable pieces
• 2 tbs of oyster sauce
• 2 tbs of light soy
• 1 tbs of Chinese cooking wine
• 1 tsp of sesame oil
• dash of white pepper
• 1/2 tbs of grated ginger
• 4 tbs of corn flour
• ♥♦♥♦For the sauce: 4 tbs of marmite
• 2 tbs of maltose
• 2 tbs of honey
• 3 tbs of light soy
• 1 cup of stock

Directions:

Place all ingredients for the sauce in a bowl and mix well.

Marinate chicken for at least an hour.

Fry chicken in batches until golden and crispy. Drain well and set aside.

Place the sauce mix together with 2 tbs of the chicken frying oil in a wok and bring it to a simmer, stirring from time to time until it turns syrupy and glossy.

Return the chicken to the wok and make sure each piece of chicken is well coated with the sauce.

Serve on a bed of shredded lettuce with plenty of steamed rice.

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Stir-fried Belacan Yam Leaf

The highly addictive belacanis made of shrimp paste which is fermented for a few months and then pressed into cakes. This is quite a common and popular dish in Malaysia.

Ingredients

• 1 box of yam leaf (approximately 0.8 lb)
• 1 tablespoon of belacan/shrimp paste
• 2 red bird’s eye chilies or 1 regular red chili (remove seeds and thinly cut)
• 3 tablespoons cooking oil
• 3 cloves garlic (finely chopped)
• 1 tablespoon roasted chili paste
• 1 tablespoon dried shrimp
• A few dashes fish sauce
• ♥♦♥♦Roasted Chili Paste:A handful of dried chilies
• 2 tablespoon of cooking oil
• Water

Directions:

Grind the dried chilies and cooking oil in a blender. Add a little water while blending.

Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes. Set aside.

Soak the dried shrimp in warm water for 10 minutes, then coarsely pound them using mortar and pestle. Set aside.

Cut the stems of the yam leaf. Keep only the tender part of the stems. Rinse with cold water and then set aside.

Fire up the wok to HIGH heat and add the cooking oil. Wait till smoke comes out from the wok then add in the chopped garlic. Do a quick stir, add in the belacan, dried shrimp, and roasted chili paste and continue stirring. As soon as you smell the pungent aroma of belacan, toss in the yam leaf. Stir continuously until the leaves started to wilt. Add in a few dashes of fish sauce, continue stirring (make sure the color of the vegetable remains green). Dish up and serve hot.

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Sambal Sotong (Squid Curry)

Sambal sotong (squid sambal) is a Malay dish consist of squid cooked in hot spicy sauce (sambal in Indonesian or Malay). Compare to shrimp, squid is such underrated seafood. It’s cheap and abundant especially in Southeast Asian countries.

Ingredients

• 1 lb squid (cleaned)
• 1 tomato (cut into wedges)
• 1 can coconut milk (5.6 oz. can)
• 4 hard-boiled eggs (shell peeled)
• 4 tablespoons Baba’s fish curry powder
• 1 teaspoon spice mix (fenugreek, black mustard, cumin, and fennel seeds)
• 1 sprig curry leaves (discard the stem)
• 2 cups water
• 2 tablespoons cooking oil
• 4 shallots (sliced thinly)
• 1 tablespoon chili oil
• Salt to taste

Directions:

Clean the squid and set aside.

Heat up a pot with the cooking oil and saute the shallots.

As soon as you smell the shallots aroma, add in the squid, curry powder, curry leaves, spice seeds, and tomato wedges.

Quick stir for 1 minute and dish out the squid and set aside (to prevent over cooking the squid).

Add coconut milk, hard-boiled eggs, and water and bring the curry to boil for 8 minutes.

Add the squid back in and quick boil for 1-2 minutes (before they shrink in size).

Add chili oil and salt to taste.

Serve hot with steamed rice.

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Black Pepper Crab

The crab is all happily mingled with loads of butter, dried shrimp, aromatic curry leaves, bird’s-eye chilies, and other seasonings.

Ingredients

• 3 fresh mud crabs (about 1 lb each)
• Oil for deep frying
• 2 tablespoons butter
• 2 cloves garlic, very finely chopped
• 2 shallots, thinly sliced
• 1 tablespoon salted soya beans, mashed
• 2 tablespoons dried prawns, roasted and ground
• 2 tablespoons black pepper, ground coarsely
• 1/2 cup curry leaves
• 10 red or green bird’s-eye chilies, chopped
• 2 tablespoons black soy sauce
• 3 tablespoons sugar
• 2 tablespoons oyster sauce

Directions:

Clean the crabs and cut in half, discarding the spongy “dead man’s fingers.”

Smash the claws with a cleaver to allow the seasonings in.

Deep fry the crab until half-cooked, drain and set aside.

Heat a wok, melt butter and put in shallots, garlic, salted soy beans, dried prawns, black pepper, curry leaves and chilies.

Sauté till fragrant, then add crab and the remaining ingredients.

Cook for 5-10 minutes until the crab is done.

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Pandan Chicken

Screwpine leaves or pandan leaves are commonly used in Malaysia to infuse the food or desserts with the sweet and fragrant aroma. In this pandan chicken recipe, the essence of pandan leaves lend a pleasing flavor to the chicken, especially after these pandan chicken are fried.

Ingredients

• Pandan leaves (screwpine leaves)
• 2 pieces skinless and boneless chicken breast (cut into 2 in. x 1 in. cubes)
• 1/8 teaspoon sesame seeds
• 1 teaspoon soy sauce
• 1/2 teaspoon oyster sauce
• 1/8 teaspoon sesame oil
• 3 dashes white pepper powder
• 1/4 teaspoon sugar
• 1/8 teaspoon fish sauce
• 3 inches fresh ginger (grated and squeezed for juice)

Directions:

Mix the chicken pieces with all the seasonings above.

Add the ginger juice and marinate for 1 hour.

Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.

Hold tight with a tooth pick.

Deep fry until golden brown.

Dish out and serve hot.

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Penang Char Hor

Char Hor Fun is a very smooth and soft textured noodles, which enjoyed by most of Malaysian. This has been attributed to Ipoh’s hard water and the high quality of its rice flavour.

Ingredients

• 1/2 pack hor fun or flat rice noodles (32 oz pack)
• 1/2 pack vermicelli (14 oz pack)
• 3 tablespoons oil
• 1 tablespoon soy sauce
• 1 tablespoon kecap manis
• ♥♦♥♦Toppings:12 shrimp (peeled and deveined)
• 12 thin pieces of pork meat
• 12 bay scallops
• 12 thin pieces of fish cake
• 1/2 can chicken broth (14 oz can)
• 5 stalks Chinese mustard green/choy sum (cut into 2-inch length)
• 1 1/4 cup water
• 3 cloves garlic (minced)
• ♥♦♥♦Starch: 2 tablespoons corn flour
• 1/4 cup water
• ♥♦♥♦Seasoning: 2 tablespoons oyster sauce
• 1/2 tablespoon soy sauce
• 1/8 teaspoon fish sauce
• 1/2 teaspoon sugar
• 2 dashes white pepper powder
• Salt to taste

Directions:

Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.

Break the flat rice noodles off by peeling the layers. Set aside.

Heat up a wok and add 1 1/2 tablespoon of cooking oil. Toss in the vermicelli and do a quick stir. Add 1/2 tablespoon of soy sauce and 1/2 tablespoon of kecap manis and continue to stir the vermicelli until the soy sauce and kecap manis are well blended with the vermicelli. Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.

Repeat the same for the flat rice noodles. Dish up and set aside.

Add some oil in a wok and stir-fry the minced garlic until fragrant.

Add in the pork, shrimp, bay scallops, fish cake and do a quick stir.

Add the chicken broth and 1 1/4 cup of water immediately.

Add in all the seasoning and bring it to boil.

Add in the starch mixture to thicken the gravy.

Add in the mustard green, do a quick stir and turn off the heat.

On a plate, place the fried vermicelli and flat rice noodles equally.

Pour the gravy and toppings on the noodles and vermicelli. Serve hot.

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