malaysian

Chicken Rendang Recipe

shallots,

garlic,

turmeric

galangal, 2 inches long, peeled and thinly sliced

chicken,

chicken

cinnamon sticks,

star anise

coconut milk

sugar

Kaffir limes, finely cut

Salt

To make the paste: Cut the aromatic part of the lemongrass into 1/4-inch thick slices. Place the cut lemongrass, shallots, garlic, turmeric, galangal, and chilies in a small food processor. Pulse until the consistency is chunky-smooth, adding a teaspoon or so of water if necessary to get the paste moving along.

Cut the chicken into a dozen or so pieces and pat dry with a paper towel.

Heat the oil in a shallow skillet (nonstick is best) over medium heat. Add the cinnamon and star anise, stirring it around for a minute. Add the paste and sauté for one to two minutes.

Add the coconut milk, sugar, lime leaves, and salt. Bring to a gentle boil, then simmer for 20 minutes or so, until the liquid has reduced by 1/4.

Add the chicken to the coconut milk mixture and stir well to combine. Continue to simmer, uncovered, stirring every 20 minutes of so to prevent the chicken from sticking too much to the bottom of the pan. (A little crust building at the bottom of the pot is desirable.) Simmer for 1 1/2 hours, until the liquid has mostly reduced and the coconut oil is bubbling in the pot. Salt to taste, about 1 teaspoon.

Reduce the heat to very low and brown the chicken in the coconut oil, stirring every 5 minutes. Take care not to break up the pieces of chicken, which will be extremely tender. Continue sautéing the chicken in the oil until the surface is a golden brown. This will take about 15 to 20 minutes. If there is too much oil left in the pan, depending on how rich your coconut milk was, remove the excess oil. (Do NOT discard the oil—it is delicious and flavorful, and exceptionally good for sauteing potatoes or other meats.) Let the dish rest for a few minutes, then serve.

This wonderful Malay tofu dish creates flavour and excitement with simple cooking and just a few authentic ingredients.

Stir-fried tofu, tempeh and snake beans

vegetable oil

eschalots, thinly sliced

garlic cloves, thinly sliced

chillies,

trimmed,

ginger, peeled, thinly sliced

firm tofu, cut into 1cm squares

tempeh,

snake beans, trimmed, sliced into 3cm lengths

tomatoes,

kecap manis

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770881724001&=domain=taste

5348771529001-5770881724001

These unique Spiral Curry Puffs is a very popular tea-time snack especially for special occasions. The shell-like crusts add such a crispy crunch that is so addictive that you may not be able to stop after taking a bite.

Spiral Curry Puffs (Karipap Pusing 螺旋咖喱角)

chicken breast

tbsp meat curry powder

onion

garlic (minced)

eggs

300 gram sweet potatoes (orange,

potatoes

salt

tbsp sugar

water (use warm water)

curry leaves (minced)

all-purpose flour (sifted)

eggs (room temperature)

tsp salt

margarine (melted)

Start by preparing the curry puff filling. Cut chicken into small pieces. Peel and cut the potatoes (sweet potatoes and normal potatoes) into small cubes. Dice big onion and mince garlic and curry leaves.

Add enough water into curry powder and mix into a paste.

Hard boil the eggs and cut into small wedges and set aside.

To cook the filling, first heat up oil in pan, then saute minced garlic and onion over medium heat.

Add in meat curry paste and stir fry till aromatic.

Add chicken cubes and cook for a few minutes. Make sure the chicken is entirely coated in the curry paste.

Then slowly add in the warm water. Bring the liquid to a boil.

Once boiled, add in all the cut potatoes.

Season with salt and sugar.

Cover and cook till the potatoes have softened and the curry forms a dry curry mixture.

Stir in the minced curry leaves.
And we're done with the curry puff's filling.

Set aside to cool while you make the pastry for the curry puffs.

To make the curry puff pastry, have ready the WATER dough (flour, salt, eggs and water) and OIL dough (flour and melted margarine).

Lightly beat the 2 eggs.

Combine sifted flour, salt, lightly beaten eggs and water in a large mixing bowl and knead to form a soft dough.

Knead well until smooth.

Cover with tea towel and leave aside for at least 30 minutes.

Meanwhile, prepare the OIL dough. Combine sifted flour and melted margarine in a mixing bowl.

Blend in the melted margarine to form a soft dough.

Divide into 20 - 22 even pieces of 15g each.

Then, divide rested WATER dough into 22 even pieces of 25g each.

Flatten each piece of WATER dough into a flat circle. Place a piece of OIL dough in the centre.

Gather edges of WATER dough to enclose the OIL dough. Repeat the same for the rest of the WATER and OIL dough.

Cover the combined WATER and OIL dough with a damp cloth to prevent the dough from drying out.

For each of the combined dough, flatten and roll out on a lightly floured surface into a long rectangular shape with a rolling pin.

Roll up from one end to the other like a swiss roll.

Turn the rolled dough upright.

Flatten out the dough again into a long rectangular shape.

Roll up like a swiss roll again. Repeat for the rest of the combined dough.

Cut each of the small rolled dough into two equal halves with a sharp knife. The circles can be clearly seen on each piece of the cut dough.

To flatten each half of the cut dough, place cut side DOWN on lightly floured surface.

Using a rolling pin, press it flat and shape into a round shape with circles.

Position the flatten dough with circles sits like a half-moon before adding filling in centre.

Put 1 tablespoon of curry meat filling and a slice of egg in the centre of the flattened UNCUT side.

Fold and shape into a half-moon and pinch the edges together to seal in the filling.

Pleat up the edges neatly and decoratively.

Repeat the same for the rest of the cut rolled dough and we're done making the curry puffs. Then prepare to deep fry the curry puffs.

Heat up enough oil for deep frying. Sizzle some curry leaves in the hot oil to add flavour to the oil. Remove the curry leaves once they crisp up.

In batches, gently lower the curry puffs, one at a time, into the hot oil and allow for gentle bubbling over medium heat till light golden brown.

Turn the curry puffs ONLY when one side is near light brown and crispy. Continue to deep fry on the other side until cooked.

Remove the cooked curry puff from the hot oil with a strainer.

Drain the crispy curry puffs on paper towels. And we're done!

These curry puffs are best eaten shortly after deep frying when the curry puffs are warm but not hot. Enjoy!

Let me show you how easy it is to make my Malaysian Curry Powder for that Far East classic Malaysian Curry used most often in curry sauces and satays. You’d be surprised most of the spices are already on hand in your pantry.

Malaysian Curry Powder

red chiles

cardamom pods

cinnamon

coriander seeds

tbsp cumin seeds

fennel seeds

((12-15))

tsp black peppercorns ((20))

Toast the whole spices in a hot, dry skillet over medium heat for 2-3 minutes until fragrant.

Grind to a powder in a grinder or mortar and pestle. Store in an airtight container. This makes about a third of a cup.

Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint

Chicken laksa

coriander seed

ginger

lemongrass stalks, crushed

lime

tbsp fish sauce

tbsp low-salt soy sauce

light coconut milk

garlic

red chillies

coriander

spring onions

cooked rice noodle

mint leaves, chopped

tbsp sesame oil (optional)

Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.

Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.

Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.

Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.

Easy potato spiral curry puff filled with aromatic potato and chicken filling. You can choose to deep fry or bake the curry puff for a healthier version. Easy step-by-step on how to create the spiral patterns. The curry puffs stay crispy for hours at room temperature too.

Spiral Curry Puff / Karipap Pusing / Karipok (Baked or Fried)

all-purpose flour

butter

70 gr lard (or you can use shortening)

gr all-purpose flour

Tbsp sugar

water

Tbsp cooking oil

200 gr boneless skinless chicken meat (diced)

100 gr mixed veggies (thawed if frozen)

Tbsp curry powder

Tbsp chili powder

water broth

tsp sugar

Tbsp all-purpose flour

Cooking oil

tsp milk

Heat skillet/wok with oil. Saute onion until soft, about 3-4 minutes. Add chicken pieces and stir fried until they turn color. Add potatoes, curry powder, chili powder and continue to cook for about 5 minutes. Add water or chicken broth, cover with a lid and let it simmer for about 10 minutes until the potatoes are soft. Uncover the lid and continue to cook until liquid has evaporated

Sprinkle in the flour and continue to stir fry until the mixture sort of more &quot;glue&quot; together because of the flour. It is easier to wrap it later. Have a taste and adjust seasoning as needed. Remove from the heat and let it cools down completely before wrapping

Prepare the filling (can be done the day before):

For water dough: Mix flour, salt, sugar in a mixing bowl and stir to mix thoroughly. Rub the butter into the flour to form coarse crumbs. Add the water and gradually mix into a dough. Wrap it up with a plastic wrap while you prepare the oil dough

For oil dough: Mix the flour with butter and continue to knead until you can form a dough

Prepare the oil and water dough:

Get the water dough and flatten into a disc. Place the oil dough on top and wrap the water dough around it. Wrap the whole thing up and let it rest for 10 minutes before rolling the dough out. Don&#039;t skip this resting step

Put water and oil doughs together:

Portion the filling into 20 equal portions when you are ready to wrap the curry puffs

Lightly dust your working surface with a bit of flour. Get the water dough and roll it out into about 14 x 10 inch rectangle. Then roll it up with your fingers, starting from the side near you to the other side (like a Swiss roll)

Then rotate the dough 90 degrees to the left or right (doesn&#039;t matter). Use a rolling pin to roll it out again to a rectangle. Use your fingers to roll it up again starting from the side near you to the other side like a Swiss roll again. Wrap it up and rest for 15 minutes

Cut the dough into 20 equal portions. Keep them covered and work with one dough at a time

Shaping:

Lightly dust your working surface with a bit of flour. Flatten the cut dough with your palm and then use a rolling pin to roll it out into a circle, about 5-6 inches in diameter. Place one portion of the filling and egg in the middle (if using)

Fold the dough into half to create a half circle and then seal the edge by pinching and folding up (you can watch the video). Repeat with the rest of the doughs and fillings

Wrapping:

Heat about 4-inches of oil for deep-frying over medium heat and fry in small batches until they are golden brown. Make sure there is enough oil and also to move them around a little bit as they are frying so the curry puff won&#039;t be touching the bottom of the pot as it will create a dark burn spot

Remove from the oil to an absorbent paper towel. Keep them warm in the oven at 200 F if you like. The fried curry puffs stay crispy for hours at room temperature too

Deep fry curry puffs:

Preheat air fryer at 375 F for 10 minutes. Brush the curry puffs with some egg wash. Place the curry puffs in a single layer and bake for 15-20 minutes or until golden brown

Air-fryer curry puffs:

Preheat oven at 375 F. Line a baking sheet with a parchment paper. Brush the curry puffs with some egg wash. Place the curry puffs on the baking sheet and bake for 25-30 minutes or until golden brown

Baked curry puffs in the oven:

https://content.jwplatform.com/videos/17DgaaVd.mp4

Easy potato spiral curry puff filled with aromatic potato and chicken filling. You can choose to deep fry or bake the curry puff for a healthier version. Easy step-by-step on how to create the spiral patterns. If you are looking for curry puff recipe that stays crispy for hours, this is it!

This quick Malaysian noodle soup is just the thing to warm up colder evenings

Salmon, squash & prawn laksa

jar laksa paste

butternut squash

chicken stock

rice

pack beansprout

skinless salmon fillet,

tail-on prawn

spring onions, sliced

lime wedges,

Heat the paste in a large saucepan and fry the squash for a few mins until well coated in the paste. Pour in the coconut milk and stock, and simmer for 10 mins. The squash should still have a bite to it. Add the drained noodles and beansprouts.

To freeze, turn off the heat immediately and leave to cool, then transfer to a suitable container for freezing. If you’re making this to eat now, add the salmon and prawns, and cook for 4-5 mins until the fish is cooked through.

If frozen, defrost overnight in the fridge, then return to a large saucepan. Add the salmon and prawns, cover, bring to the boil and simmer until the fish is cooked – it should only take 1-2 mins. Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.

This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.

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