malaysian recipes

A very popular Malaysian sponge or chiffon cake with very light and fluffy soft texture made from olive oil, sugar, flour, baking powder and eggs infused with fresh pandan leaves juice.

Pandan Chiffon Cake Gluten Free

Dry Ingredients:

gluten free self-raising flour (Orgran)

baking powder

xantham gum

(0.8 ounces) sugar

Wet Ingredients:

extra virgin olive oil

vanilla extract

Pandan Juice:

juice

water

Meringue:

(3.5 ounces) caster sugar

(1.8 ounces) gluten free corn (maize) flour

teapoon cream of tartar

Dusting the cake:

Gluten free icing mixture

Special Equipment:

Non-stick Angel Cake Tube Pan 24cm (do not grease the

Icing spreader

Fine sieve

This versatile, easy to execute meal is the perfect Summer crowd-pleaser.

Black pepper prawns

tbs dried shrimp*

(100 grams) jasmine rice

garlic cloves, roughly chopped

ginger,

black peppercorns

chicken stock

tbs kecap manis (Indonesian sweet soy sauce)*

tbs oyster sauce

(500 milliliters) sunflower oil

green prawns, peeled (heads and tails intact), deveined

curry leaves*

spring onions, thinly sliced on an angle

unsalted butter

coriander leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977440756001&=domain=del

5348771529001-5977440756001

Feel like a taste of Asia tonight? Try this pumpkin laksa - it's filling, fast and fabulous!

Pumpkin laksa

pumpkin, peeled,

vine-ripened cherry tomatoes

laksa paste

(250 milliliters) vegetable stock

coconut milk

kaffir lime leaves*

lime

fish sauce

rice stick noodles, cooked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

Serve this light and flaky flatbread with a good curry.

Roti canai

milk

unsalted butter, melted

egg, lightly beaten

(375 grams) plain flour, plus extra to dust

caster sugar

Canola oil spray

Beef Rendang (rendang daging), the way my mum made it. A curry with meltingly tender beef,  slow cooked in a rich, aromatic and highly spiced coconut gravy.

Beef Rendang Recipe (Resepi Rendang Daging)

400 ml coconut milk

lemongrass, bruised ((serail))

turmeric leaves OR 6 kaffir lime leaves ((daun kunyit))

salt

lemongrass ((serai))

2.5 cm galangal ((lengkuas))

cm ginger ((halia))

garlic ((bawang putih))

red chillies ((cili kering))

large onions, quartered ((bawang besar))

Tbsp kerisik

tsp ground turmeric ((serbuk kunyit))

Tbsp ground coriander ((serbuk ketumbar))

Cut the dried red chillies in 2-3 pieces, depending on their lengths, and soak them in a bowl of hot water for 20 minutes. In the meantime, get all the other ingredients ready.

Roll your turmeric leaves up and either using a knife or a pair of scissors, cut them up into thin shreds. If using lime leaves, just tear the leaves up.

Drain and rinse the chillies, and losing the seeds, if you like. Place them aside.

Let&#x27;s prepare the ingredients

Start chopping your ingredients in the order that they are listed in the above list. Start with lemongrass, chop for 10 seconds, then galangal, chop for another 10 seconds, then ginger, then garlic, and so on. Everytime the chopped ingredients start to feel a bit dry, add a quarter of an onion for moisture. No need for water. Continue chopping/blending until you have a fairly fine mix.

Let&#x27;s chop up the ingredients into a paste

Now get a large saucepan or a dutch oven and place everying in, start with the beef, then the ground ingredients, the coconut milk, the salt, the lemongrass and finally the thinly shredded turmeric leaves or your torn lime leaves.

Put it on a low heat and let it come to a gentle simmer. Stir to mix everything up, and leave, uncovered, to cook for a minimum of 2 and a half hours to 3, until the beef is meltingly tender and you have a dry-ish curry.

You shouldn&#039;t really need to stir the rendang until the last 30 minutes or so, where you&#039;ll have to do it a handful of times, as it starts to dry up and may start to catch on the base. Check seasoning and add more salt if you think it needs it.

Serve as suggested above. The beef rendang will keep, covered, for a week in the fridge. It also freezes well, although the beef will be falling apart even more after freezing.

Let&#x27;s get cooking!

Click here for the Recipe!

Fancy some Serunding?

https://www.youtube.com/watch?v=Yc92oj8UTg8

Recipe starts at 6:06.
Beef Rendang or rendang daging, in Malay/Indonesian, is a curry fit for a King. It’s a curry with meltingly tender beef that’s been slow cooked in a rich, aromatic and highly spiced coconut gravy that will keep you coming back for more.

Full recipe: https://www.singaporeanmalaysianrecipes.com/beef-rendang-daging/

Beef Rendang Recipe (Resepi Rendang Daging), the way my Mum Made It

Cook an authentic chicken rendang, the way I&#039;ve been making it for 30+ years. And find out about its ingredients and their substitutes!

Chicken Rendang Recipe (Resepi Rendang Ayam)

Tbsp vegetable oil ((minyak))

kg mix chicken portions (see article above)

400 ml coconut milk ((santan))

water ((air))

salt ((garam))

tamarind pulp ((asam jawa)

ml water (for the tamarind)

Tbsp desiccated coconut (or grated coconut)

Tbsp coconut milk (from above)

star anise ((bunga lawang))

cinnamon stick ((kayu manis))

green cardamom pods ((buah pelaga))

red chillies ((cili kering) see article above)

½ tsp ground turmeric ((serbuk kunyit))

Put the kettle on, about half full.Dried Chillies. Cut the dried red chillies in 2-3 pieces, depending on their lengths, and soak them in a bowl of hot water for 20 minutes. In the meantime, get all the other ingredients ready.After 20 minutes, drain and rinse the chillies, and losing the seeds, if you like. Place them aside.

Tamarind. Place the tamarind pulp (if using) into a bowl, and top with 125 ml (½ cup) of hot water from the kettle. Leave to soak for 10 minutes, no need to cover.

At the end of 10 minutes, mash it all up with your fingers and fish out all the fibrous pulp and bits of shell, as much as you can.I prefer not to strain the tamarind juice, as you&#39;ll miss out on all the flavour if you do. The odd bit of pulp is perfectly fine.

Roll your turmeric leaves up and either using a knife or a pair of scissors, cut them up into thin shreds.If using lime leaves, just tear the leaves up.

Prep Work

Shake your coconut can up to mix the fat and liquid into 1 homogenous mixture.Tip the desiccated coconut into a small frying pan, along with 1 Tbsp of the coconut milk. Cook on low for 2-3 minutes, tossing the flakes until they are dry and a deep golden brown colour.Err on the side of caution and take it off before they get too brown, as towards the end, they can burn pretty quickly.

Tip it out onto a plate or your mortar. This will stop the kerisik from burning in the hot pan.Leave to cool for 5 minutes, then pound to a semi-coarse grind.

Kerisik

Place your lemongrass, galangal, ginger and garlic and chop for 20 seconds.Add the chillies and chop again for 20 seconds.Now add the onions and blend everything to a fine paste.

Finally add the ground turmeric and coriander and blend in.

Heat the oil on medium and fry the star anise, cinnamon and cardamom for 20 seconds.

Add the bruised lemongrass and spice paste and fry for 5 minutes, stirring every so often. Because we&#39;re only using 4 Tbsp of oil, it will start to get dry half way through. Just turn the heat down to medium-low and stir to stop it from burning.

At the end of 5 minutes, tip in the chicken pieces and coat them well with the spice paste. Stir and leave the chicken to cook for 1 minute.

Add half the tamarind juice, coconut milk, water, turmeric leaves and kerisik, and bring everything to a simmer on medium heat. Give it a good stir.Cook, uncovered, for 45 minutes, stirring a few times in the last 15 minutes.If you&#39;re using bite-sized boneless chicken, then you only need 30 minutes.

When it&#39;s done, check seasoning and add more salt if you think it needs it. And also more tamarind to your taste, if you fancy a little more tartness and depth.Just bear in mind, rendang is not a tangy curry, and you are not going for hot, sweet and tangy Thai flavours.Serve as suggested in the article.

I made this for our dinner and my husband loved it so much. 
It is so easy to make and really delicious!

This was really, really good. Probably the best chicken rendang recipe I've tried making, very tasty.

Just watched it on youtube. Got an hari raya gathering with the muslim family this weekend. I'll be making this. Thank you!

https://content.jwplatform.com/videos/FUJLCNZr.mp4

Cook an authentic, highly aromatic chicken rendang in your own home!

Top 6 malaysian recipes recipes from across the web

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

Top Tags

Pandan Chiffon Cake Gluten Free

Black pepper prawns

Pumpkin laksa

Roti canai

Beef Rendang Recipe (Resepi Rendang...

Chicken Rendang Recipe (Resepi Rend...

Top 6 malaysian recipes recipes from across the web

The most viewed malaysian recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pandan Chiffon Cake Gluten Free

Black pepper prawns

Pumpkin laksa

Roti canai

Beef Rendang Recipe (Resepi Rendang...

Chicken Rendang Recipe (Resepi Rend...

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