Or Nee

Or Nee  is usually served plain. Sometimes, it’s topped with fried shallots while others come with gingko nuts.

Ingredients

• 1lb taro (cut into small pieces)
• 1/4 cup cooking oil (or lard)
• 4 tablespoons of sugar
• 4 tablespoons of ground peanut (for garnishing purposes)

Directions:

Bring a small pot of water to boil and add the taro pieces and boil for 10 minutes or until the taro pieces are thoroughly cooked.

Drain the water and set aside the taro and let cool.

Use a masher or a big spoon to mash the taro until they are completely well-mashed.

Heat up a wok and pour in the cooking oil.

Add in the mashed taro and continue to stir until the oil and taro are blended.

Keep the heat low and continue to stir for 10 minutes until the taro paste becomes gooey and smooth.

Add the sugar and stir for another couple of minutes.

Dish up and garnish with ground peanut.

Serve warm.

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Cucur Badak

One of the favorite Malay kuih-muih (local cakes and sweet treats) is Cucur Badak. Much like many other Malaysian creations, Cucur Badak calls for really basic ingredients–sweet potatoes, flour, and grated coconut–but it’s the preparation method of these everyday ingredients that makes the taste ingeniously flavorful.

Ingredients

• 400 gm sweet potatoes
• 200 gm potatoes
• 10-12 small fresh prawns
• 160 gm plain flour
• 400 gm sweet potatoes
• 1/4 tsp salt
• ♥♦♥♦Filling: 300 gm grated coconut
• 1 tsp salt
• 2 tsp sugar
• 4 Tbsp oil
• ♥♦♥♦To be ground finely: 100g dried shrimps
• 3 fresh chilies
• 2 cloves garlic
• 4 shallots
• 1 Tbsp of sliced fresh lemongrass
• 2 tsp fresh sliced turmeric (1 tsp of turmeric powder)

Directions:

Fry the grounded ingredients for one minute or until fragrant with oil (4 Tbsp).

Add the grated coconut and stir for one minute in medium heat before adding salt and sugar.

Remove from heat and cool the filling.

Cut up the sweet potato and potatoes in big cubes and steam for 20 minutes.

Mash the potatoes while hot.

Add in salt and plain flour.

Knead the dough till soft and smooth.

Divide the dough in 50g each. Roll into balls.

Fill each ball with the coconut filling and deep fry them till golden brown.

Drain with kitchen paper towel before serving.

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Pumpkin Bee Hoon

The pumpkin rice noodles oozes the sweet taste of pumpkin which adds a nice texture and color to the dish.

Ingredients

• 100g dried bee hoon
• 2 tablespoons oil
• 2 cloves garlic, minced
• 100g pork, minced
• 100g pumpkin, diced
• ½ cup water
• 2 tablespoons soy sauce
• 1 tablespoon sweet soy sauce
• 3 dashes white pepper
• 100g bean sprouts, rinsed

Directions:

Soak the dried bee hoon in warm water for about 20 minutes.

Drain the water and set aside.

Heat up the oil in a wok and add the garlic.

Stir-fry the garlic until aromatic before adding the pork and pumpkin.

Add the water, soy sauce, sweet soy sauce, white pepper and bring to boil.

Add the bee hoon into the wok; stir to combine well with the ingredients in the wok.

Continue to stir fry the bee hoon until the sauce is dry and the bee hoon is cooked through.

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Malaysian Butter Prawns

Butter Prawn is a relatively new Malaysian creation–combining the best of Malay, Chinese, Indian, and western ingredients, this is a knockout dish in terms of taste, smell, and presentation.

Ingredients

• 15 head-on prawns, shell on - deveined and remove eyes
• A handful of fresh curry leaves
• 6 tbsps butter
• 5 egg yolks
• 4-5 bird's eye chili peppers, seeded and finely chopped
• 3 cloves garlic, minced finely
• 1 tsp salt
• 1 tsp soy sauce
• 1 tsp sugar
• Dash of Shaoxing Wine (Chinese Rice Wine)
• Dash of white pepper

Directions:

Firstly, heat enough oil to poach (i.e. deep-fry briskly) the prawns.

Pat the prawns dry after cleaning and poach in the hot oil until shells turn red. Remove and drain, set aside.

Next, use about 2 tablespoons of the oil used earlier in your wok. Briskly fry the garlic, chili peppers curry leaves and salt until fragrant.

Turn heat to medium-low; add the butter, soy sauce and the sugar.

Next, add the egg yolks, squeezing through a sift and finally the prawns that were fried earlier.

Add more salt if desired at this point.

Stir-around to coat and fry until the little bits of egg start to brown.

Serve hot.

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Stir-fried Savory Clams

Savory Clams are very popular in China and Taiwan but they are not commonly found in Malaysia or the United States. These clams are extra succulent, tender, and perfect for stir-frying as they don’t turn rubbery even if they are over-cooked.

Ingredients

• 1 lb Savory Clams
• 2 inches of fresh ginger (cut into thin strips)
• 5 birds’ eye chilies (pounded)
• 2 teaspoons of chili paste
• Oyster sauce to taste
• ♥♦♥♦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.

For the clams, heat the wok and add in some cooking oil.

When the wok is heated, add ginger strips and fry them until they become aromatic.

Add in the chili paste, clams, bird’s eye chilies, and oyster sauce.

Once all the clams are opened, serve hot on a plate.

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Drunken Clams

”Drunken” is a popular Chinese cooking technique where the main ingredient is steeped in generous amount of wine during the cooking process.

Ingredients

• 1 lb of Manila Clams
• 2 inches of fresh ginger (cut into thin strips)
• 2 stalks of scallion (julienned)
• 1 cup (or 2 cups) of Chinese cooking wine (rice wine or Shaoxing wine preferred)
• Salt to taste
• A dash of white pepper powder
• A dash of sesame oil

Directions:

Heat up a clay pot or wok with some oil.

Stir fry the fresh ginger until they turn light brown.

Add in the clams, Chinese cooking oil and cover the clay pot or wok for 3 minutes.

Open the cover, add in the scallions and have a quick stir.

Then, add in a dash of sesame oil, white pepper powder, and salt to taste.

Cover the clay pot or wok for another 1 or 2 minutes or until all shells are opened.

Serve hot.

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Curry Clams

This is a classic Malaysian street food dish.

Ingredients

• 1 1/2 lb. Manila clams
• 2 tablespoons cooking oil
• 1 1/4 tablespoons seafood curry powder
• 1 tablespoon Malaysian Lingham’s hot sauce
• 1 teaspoon oyster sauce or to taste
• A few sheets of fresh or frozen banana leaf (rinsed and wiped clean and dry with paper towels)

Directions:

Rinse clams with cold water thoroughly, scrub the shells, drain the water, and set aside.

Heat up the pan on medium heat and add a little cooking oil to coat the surface.

Lay the banana leaves on top of the pan.

Add the remaining cooking oil onto the banana leaves; add clams into the pan and start stirring.

As soon as the clams start to open, add curry powder, hot sauce, oyster sauce and stir well with the clams.

Cover the pan with its lid and cook for a few minutes or until all clams are open.

Dish out and serve immediately.

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Penang Assam Laksa

t is aromatic, intense and a party of flavours. The soup is wonderfully fishy from mackerel, sour from tamarind and lemongrass, as well as salty, spicy and sweet.

Ingredients

• 600 gms of mackerel
• 6 cups (1.5L) water
• 3 sprigs polygonum leaves (daun kesum)
• 2 ginger buds, sliced
• 4-5 pieces asam keping, (dried tamarind slices)
• 5 tablespoons (75ml) tamarind juice
• 600 gms thick rice noodles (laksa noodles)
• Salt and sugar to taste
• ♥♦♥♦Spice Blend: 10 shallots
• 2 lemongrass
• 2.5 in fresh galangal
• 5 dried chilies, soaked in water, discard seeds
• 3 fresh red chilies
• 1 teaspoon dried shrimp paste
• ♥♦♥♦Garnish: 1/2 fresh pineapple, sliced in small pieces
• 1 medium cucumber, cut in matchstick slices
• 2 large red onions, sliced thinly
• 3 red chilies, sliced
• a few sprigs of mint leaves, torn
• a few sprigs of polygonum leaves, shredded
• Black prawn paste condiment (petis)

Directions:

Simmer the cleaned whole fish in a pot of water until cooked.

Remove fish and let cool before separating the flesh from the bone.

Flake the flesh in small pieces.

Strain the stock and add to the pot with tamarind juice, ginger buds, polygonum, fish and sugar to taste.

Blend the spice paste ingredients until fine.

Add to the stock along with the Assam keping.

Simmer for 20-30 minutes and the soups thicken slightly then add salt to taste.

Blanch the laksa noodles in boiling water, drain and set aside.

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Kerabu Mangga

This dish is Malaysia’s answer to Thai’s Manggo Salad. Great on its own or as a side dish to grilled fish.

Ingredients

• 1 small Green Mango - skinned and shredded
• 5 Shallots - sliced finely
• 10 Cilipadi- sliced finely
• 1/2 Cucumber with soft centre removed - shredded
• 1/2 Carrot - shredded
• ♥♦♥♦Seasoning Ingredients: 3 tbsp Lime Juice
• 2 tbsp Sugar
• 1 tbsp Fish Sauce
• 1 tbsp Sesame Oil
• Dash of pepper
• ♥♦♥♦Garnishing Ingredients: Coriander Leaves
• Mint Leaves

Directions:

Combine seasoning ingredients in a mixing bowl.

Stir in all shredded ingredients.

Place unto serving bowl and sprinkle garnishing.

Serve with any seafood curry meals, fried chicken or grilled fish.

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