Malaysian Cooking Recipes

Malaysian Cooking Recipes

Think Malaysia and think the heady eternal green of the jungle, the fragrance of wild flowers, the steamy warmth of the tropics punctuated by refreshing downpours of monsoon rain, the languid, meandering rivers teeming with fish, the leafy, tropical trees hanging heavy with exotic fruits ... a meeting of cultures, a mingling of races... And a wealth of culinary delights.

And so began the merging of lifestyles and culinary methods. The original settlers, the easy-going Malays with their staple diet of and fish, the ubiquitous Chinese and their imaginative blend of cuisine, the conservative Indians and their piquant traditional fare, the Peranakans and their exquisite Nyonya specialties, the exotic Portuguese Eurasians and their delightful melange of east-west cooking methods - all this individual culinary expertise has now been brought together in one volume, Traditional Malaysian Cuisine, the very best of authentic Malaysia recipes. A visit to Malaysia is incomplete without trying out some of these popular Malaysia dishes.

The township of Kajang on the outskirts of Kuala Lumpur is "famous" for its beef and Kajang chicken satay - barbecued meat served on a bamboo skewer and accompanied by peanut sauce, rice, onion and cucumber. What makes the satay "famous" is supposedly the sauce. Don't be surprised if your Malaysian hosts suggest a special journey to either Ampang or Kajang to partake of these "famous" dishes.

If Malaysia had a national dish, nasi lemak would be it. While Malay in origin, it is a dish enjoyed by all Malaysians, at any time of the day (breakfast, lunch, tea, dinner and supper) and is served in both fancy restaurants as well as at roadside stalls. Deriving its name (which means 'creamy rice') from the rice which is cooked in coconut milk, it is usually accompanied by fried peanuts, anchovies, hard-boiled or fried egg, cucumber and sambal, and can also be eaten with beef rendang, sambal sotong (squid) or any other curry that suits your fancy. You could almost say that nasi lemak is a lot like Malaysia itself - delicious, varied and potentially very spicy.

The teh tarik (pulled tea) is something of a national obsession. For the uninitiated, a quick definition: tea is repeatedly poured from a container held high to a container below in order to create a thick froth, and is served in stalls and shops all across Malaysia. Not only are millions of cups drunk each day, Malaysians also have numerous competitions to see who can 'pull' the 'highest' tea; foreigners are often given lessons on how to teh tarik.

Malaysians like their food to be enriched with coconut milk and generously spiced with chili peppers. Scorchingly hot sambals are served with meals for dunking finger foods. Seafood, chicken, and meats are prepared in countless ways, but a method universally esteemed, either for a meal of for a quick snack, is barbecued satay. In every town and village, food vendors, carrying a small charcoal brazier slung from a bamboo pole, will set down their grill on demand, and barbecue a skewer loaded with morsels of chicken, shrimp, pork, or goat meat. Satay ayam (chicken) is usually accompanied by a sweet dipping sauce made with fish sauce, spices, and crushed peanuts; satay udang (shrimp) has a tart, spicy lime or tamarind sauce. Steamed rice cakes, traditionally wrapped in palm leaves, are served with this succulent barbecue. Curries, immensely popular, are all based on a finely ground spice paste called rempah. Rempah is gently cooked in hot oil to release its fragrance, before adding the meat, fish or vegetables.

Malaysia is a melting pot, an dits eclectic cuisine reflects this broad racial mix. Malaysian cooking has undergone several transformations, assimilating the foods and cooking techniques of its many foreign settlers. The Arabs were among the first to come, bringing onions, almonds, pistachios, raisins and kebabs - the original satays. Next came Indians adding to Malaysian cuisine their great breads, rice pilaus, curry spices, and unique vegetarian dishes. Indonesians brought fierce chilies, and the Chinese soy sauce, noodles, bean sprouts and the wok. Regional differences in Malaysia's cuisine are also apparent. Northern Malaysians prefer the sour flavors of citrus and tamarind pulp to the sweeter, coconut-loaded cooking of the south. Eating places are equally diverse: Chinese noodle shops, Indian bread shops, Malay and Thai restaurants, American fast-food kiosks, markets selling farm-fresh, prepared foods, and hundred of street vendors and foodstalls.

Food vendors spring into action on the streets of every town and village after dark. Some of them specialize in only one dish. The quality of the food produced with such speed by the street vendors is extremely high, and for those who want authentic Malaysian dishes, the foodstalls are the palce to find them. Laksa Lemak, a spicy noodle soup with seafood, Soto Ayam, spicy chicken soup; gado gado, a vegetable salad with spicy peanut sauce eaten throughout Southeast Asia; Tahu goreng, fried bean curd with a vegetable melange, flavored with crunchy peanuts or soy sauce; Sambal Belacan, a pungent chili dipping sauce; and gula melaka, a sweet dessert of sago and coconut milk which takes its name from Malaccan palm sugar, are all foodtall specialties.  Sweet tastes are as prevalent in Malaysia as spicy. In fact, Malaysians have a passion for sweet desserts that is totally unlike other Southeast Asian countries, where, customarily, meals end with fresh fruit. Desserts make liberal use of sago, coconut, mung beans, palm sugar and sticky rice, generally flavored with clove, cardamom, cinnamon or nutmeg. Pandanus leaf is a ubiquitous in Asian desserts as vanilla is in Western ones. Coconut milk is essential to Malaysian cooking. Chilled, it is also a popular drink on a steamy, tropical day.

Steamed rice (nasi) is the staple food food in all three cuisines - Malay, Chinese and Indian. Each cuisine uses the same basic ingredients. One of the most important utensils in a Malaysian kitchen is the kuali or wok. Made from iron, it is heavier than the one used in Chinese cookery. The kuali is not suitable for dishes cooked with coconut milk or cream as the iron interacts with the milk and causes discoloring. Enamel pans are used instead. Various sizes of coconut shell spoons and dippers are prevalent. A big frying pan, a good-sized steamer, the all-important mortar and pestle, and a grinding stone are standard items in a Malaysian kitchen.

Malaysian Tea Time Foods

More Malaysian Recipes

More Malaysia Melayu Recipes

Malaysia Rice Cooking Recipes

  1. Coconut Rice (Nasi Lemak)

  2. Fried Rice (Nasi Goreng)

  3. Yellow Rice

Malaysia Appetizers Cooking Recipes

  1. Curry Puffs

  2. Grilled Chicken Skewers

  3. Fried Malaysian Spring Rolls

  4. Ketupat (Compressed Rice Cakes)

  5. Malaysian Spring Rolls

  6. Malaysian Spring Rolls (Popiah)

  7. Nonya Packets

  8. Otak Otak

  9. Spicy Spare Ribs Malaysia Recipe

  10. Spicy Yam Rings

  11. Split Pea Fritters

  12. Sweet Potato Rings

Malaysian Cooking Recipes - Beef

  1. Beef in Chili Sauce

  2. Beef Kurmah

  3. Beef Paprik

  4. Beef Rendang in Soy Sauce

  5. Chinese Beef with Spring Onions

  6. Dry Beef with Coconut

  7. Roast Beef in Turmeric Leaf

  8. Roasted Beef

  9. Tamarind Beef

Malaysian Cooking Recipes - Vegetables

  1. Acar

  2. Coconut Milk and Vegetables

  3. Fried Beancurd Squares (Taukwa Goreng)

  4. Fried KangKung

  5. Fried Eggplant (Pagri Terong)

  6. Green Beans in Spiced Sauce

  7. Malay Vegetable Salad (Pasembor)

  8. Masak Lodeh

  9. Mixed Vegetables with Salted Black Beans

  10. Ladies Fingers

  11. Okra in Spice Sauce

  12. Spiced Grilled Squash

  13. Spinach with Sesame

  14. Stir Fried Sugar Snap Peas

  15. Stuffed Beancurd, Peppers and Black Mushrooms

  16. Vegetable Dalca

  17. Vegetable In Coconut Milk

  18. Vegetable Stir Fry Cooking Recipe

  19. Vegetarian Stir Fry

Malaysian Cooking Recipes - Fish

  1. Coconut Curried Fish

  2. Crisp Fish with Turmeric

  3. Fish Steaks with Chili

  4. Fish Terutup

  5. Marinated Grilled Fish

  6. Mild Fish Curry

  7. Sarawak Marinated Fish

  8. Steamed Fish with Chili Sauce

  9. Spicy Assam Fish

  10. Spiced Sweet and Sour Fish

  11. Spicy Fish in Banana Leaves

Malaysian Soup Cooking Recipes
  1. Black Eyed Pea Soup

  2. Chicken and Noodle Soup

  3. Chinese Soup with Pickled Vegetables, Beancurd and Mixed Meat

  4. Fish with So Hoon Soup

  5. Laksa Lemak Soup

  6. Penang Hot Sour Soup

  7. Seafood and Coconut Soup

  8. Squid Mee Hoon Soup

  9. Three Mushroom Soup

  10. Tofu Soup

  11. Won Ton Soup

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Malaysian Poultry Cooking Recipes

  1. Aromatic Chicken Cooking Recipe

  2. Braised Chicken with Spices

  3. Chicken and Pineapple Curry

  4. Chicken Curry Minang Style

  5. Chicken in Spiced Sauce

  6. Chicken Rendang

  7. Chicken Rendang in Coconut Milk

  8. Chicken Sambal

  9. Devil's Curry Recipe

  10. Fried Satay

  11. Satay Kajang - Marinated with grilled meat, usually chicken or beef, served with peanut sauce

  12. Sweet Chicken Curry (Begum Behar)

  13. Ginger and Soy Roast Chicken

  14. Malay Chicken Recipe Guide

  15. Malaysian Spiced Chicken

  16. Nonya Chicken Cooking Recipes

Malaysian Cooking Recipes - Pork

  1. Barbecued Spare Ribs

  2. Malaccan (Melaka) Devil's Curry

  3. Mixed Satay Cooking Recipe

  4. Pork with Tamarind

  5. Pork with Water Chestnuts

  6. Spiced Roast Pork (Cha Siew)

  7. Stewed Pork Ribs (Pai Gwat)

Malaysian Cooking Recipes - Sauces, Curry

  1. Anchovy Sambal

  2. Chilli Sambal

  3. Coconut Sambal

  4. Fresh Mint Sambal

  5. Onion Sambal

  6. Tomato Sambal

  7. Start Fruit (Belimbing) Sambal

  8. Malaysian Dipping Sauce

  9. Malaysia Curry Laksa

  10. Malaysian Spicy Sauce

  11. Quick Mixed Pickle

  12. Sambal Belacan - A piquant paste of chili, fish, prawn paste and lemon juice

  13. Malaysia Satay Sauce

  14. Sole with Satay Sauce

  15. Shrimp Paste Relish

Malaysian Seafood Cooking Recipes

  1. Fragrant Prawns

  2. Prawn and Cabbage Curry

  3. Prawn (Shrimp) and Egg Sambal

  4. Prawns Cooked with Fermented Durian Flesh (Tempoyak)

  5. Prawn Kebabs

  6. Prawns in Ginger

  7. Prawns Robed in Spices

  8. Tamarind Prawns (Udang Asam)

  9. Mussels in Hot Spicy Sauce

  10. Sambal Sotong (Chili Fried Squid)

  11. Siti Nurhaliza Datuk K

Malaysian Recipes - Lamb

  1. Lamb Curry (Kari Kambing)

  2. Malaysian Lamb Curry

  3. Malaysian Lamb Satays

  4. Mutton and Eggplant Curry

More Malaysian Recipes

More Malaysia Melayu Recipes


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