malay cuisine

A prawn, tofu laksa  made using fresh ingredients and homemade laksa paste.

How To Make Prawn Tofu Laksa From Scratch |Asian Cooking

Galangal/Ginger

Lemongrass

chilli (medium spiced)

Belacan

tbsp Dried shrimp (small)

Garlic

Bird's eye chilli

Water

tsp Dried shrimp

Laksa paste

Deveined prawns

Firm tofu

Fish sauce

Turmeric powder

Sugar

65 ml Coconut milk

Beansprout

Calamansi

gm Laksa noodles

Add the ingredients mentioned under the laksa paste in a blender.

Grind with enough water and make into a thick smooth paste.

Add oil in  a pan.

Add the ground paste and saute until it cooked well  and there is no raw smell.

Keep the paste aside.

Add 2 cups of water in a pan.

Add dried shrimp.

Add fried paste.

Now,add turmeric powder.

Bring the soup into boil.

Add cleaned, deveined prawns.

It  is time to add tofu.

Add laksa leaves.

Next add sugar.

Add fish sauce.

Add coconut milk or cream.

Soup base

Place boiled /cooked laksa noodles or any rice noodles in  a serving bowl.

Pour soup and cover the noodles.

Add beansprout and serve.

Serving

Best Singapore Hokkien Mee Sambal Chilli Recipe

milliliters Dried Chilli Paste

Thai Bird's Eye Chllies (optional)

Onion

tbsps Belachan

Shrimps,

tsp Tamarind Paste

Salt

Cooking Oil

Blend the dried chilli paste, chillies if using, onion or shallots, garlic, belachan and dried shrimps. Add more oil if needed if it is not blending easily. Option to toast the belachan for a more intense flavour.

To a pan, add oil. Once hot, and over low heat, add the blended chilli paste. Saute until the oil splits, or it has achieved "pecah minyak". This is when the chilli paste dries slightly, and the oil turns red. The oil will also be floating above the paste. Be patient, and be careful to not burn the sambal.

Add tamarind paste, salt and sugar to taste. Careful with the salt; belachan and dried shrimps have salt already.

Sambal Chilli is done!

Crispy Ayam Goreng | Malay Crispy Fried Chicken

Chicken Parts

Rice Flour

Canola Oil chicken

Red Onion or 3-4 Shallots

Galangal

tbsp Turmeric Powder

Lemongrass, inner white core

tsp Cumin

tsp Fennel Seeds

tsp Coriander Seeds

Water,

Blend all of the ingredients together. Pulse the blender to get a rough paste rather than a fine paste. Alternatively, use a food processor or pestle and mortar to mash the ingredients to a paste.

Rinse the chicken parts and pat as dry as possible.

Pour blended paste over the chicken and sprinkle on corn flour. Mix thoroughly with hands so everything becomes an incorporated paste with the chicken.

Allow to marinate for at least 30 minutes. Overnight would be best.

Heat oil over medium heat in a pot. Insert a wooden chopstick and if bubbles come off the chopstick, the oil is good for frying chicken. Alternatively add a bit of batter, and it should sizzle.

Add battered chicken in and cook in batches. Do not overcrowd the pot of oil. Keep a medium heat and fry the chicken for 12 to 15 minutes, on until chicken is cooked through.

Take off the heat and let rest for 5 minutes before serving!

Option to cook batter crisps with the extra marinade. Spoon in the batter and swirl the batter to separate into crisps. Fry until golden brown and take out of the oil.

Batter crisps

Easy Sambal Goreng (with an Air Fryer!)

Tempeh

Firm Tofu

tsp Vegetable Oil

Long Beans

Red Chilli, sliced

Salt,

Sugar,

tbsp Coconut Cream

inch Ginger

Water, for easier blending

Cut tofu and tempeh into cubes. Place in a bowl and add cooking oil and salt. Gently toss to coat.

Preheat air fryer at 180°C/356°F for 5 minutes. Add tofu and tempeh to air fryer basket and spread evenly. Cook in the air fryer at 180°C/356°F for 15 minutes, taking it out halfway to shake the basket for even cooking. Cook in batches if needed, do not crowd the basket or overlap the tofu and tempeh.

Meanwhile, combine the ingredients for the paste in a blender and blitz to a fine paste.

Add oil to a pan, and over low to medium heat, add the blended base paste.

Continuously stir fry until the paste dries down slightly and deepens in colour. See my post on u0022how to properly cook dried chilli pasteuu0022.

Toss in the air fried tofu and tempeh, long beans, red chilli and season with salt, sugar, tamarind paste and coconut cream. Stir to combine.

Once everything is coated evenly, sambal goreng is done!

Easy Chicken Curry with Curry Powder

Chicken

tbsps Curry Powder

Onion,

tbsp Ginger, grated

Potato

Carrot

Chicken Stock Cube

Coconut Cream

Cilantro,

Add oil to pot, and heat over low to medium heat. Once hot, add onions, ginger and garlic. Saute until fragrant.

Once fragrant, add the curry powder. Stir well to combine curry powder with the onions. Continuously stir for about 5 minutes and keep a low heat to not burn the curry powder. You should start to get a dark curry paste forming.

Add the chicken pieces and stir with the curry paste to even coat the chicken. Then add water, and turn up the heat to let it come to a boil.

Once the water comes to a boil, add potatoes and carrots. Add the chicken stock cube and stir to incorporate well. Turn the heat down to a simmer, and cover the pot with a lid. Let this simmer for 30 minutes, or until chicken is soft and tender.

At the 30 minute mark, add coconut cream and salt. Gently stir through. Ensure low heat still, otherwise coconut cream might curdle.

Once curry comes to a bubbling boil, turn off the heat. Curry is done and ready to be served!

The BEST Nasi Lemak Sambal Tumis

Dried Chillies

Red Onion

tbsps of fried Ikan Bilis (Dried Anchovies), fried

Paste,

Coconut Palm Sugar

Option to dry toast the belachan first.

Add all of the ingredients to for a blended paste. If the ingredients are not blending well, gradually add oil until you get a smooth paste.

Add a bit of oil to a pan, and heat over low to medium heat. When hot, pour in the blended sambal paste.

Stir constantly over the low to medium heat so it does not burn. Continue to stir until the sambal sauce "pecah minyak", or the sambal emulsifies and the oil floats above the sambal.

Once it reaches this stage, add tamarind paste, sugar and salt, if needed.

Stir through and give a taste test. Sambal should taste sweet and spicy.

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The most viewed malay cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine