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Articles 1 to 12 of 18:
Malaysian Beef Rendang
Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste. Using the wok, fry the shallot paste ... [... more]
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Sherry Chicken Curry
Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little. Stir in peanut butter and curry powder and add ... [... more]
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Malaysian Nasi Lemak
In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done. Place eggs in a saucepan, and ... [... more]
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Simple Malaysian Fried Chicken
To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour. In a large skillet or wok, ... [... more]
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Chicken Curry III
In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry ... [... more]
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Chicken Curry V
Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, ... [... more]
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Cucur Udang
In a large mixing bowl, combine shrimp, kucai, sprouts, onion, flour, salt to taste and food coloring; mix well. Add enough water to make mixture resemble muffin batter; stir together. In a large saucepan or oil fryer, heat oil and drop batter by ... [... more]
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Devil Curry
Heat oil in a large skillet over medium high heat. In a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. Blend together with a little water to form a fine paste. ... [... more]
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Malaysian Barbecue Chicken Wings
In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the ... [... more]
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Malaysian Quinoa (Vegetarian)
Boil 1/2 cup water, and pour into a bowl. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks. Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to ... [... more]
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Mild Coconut Tofu Curry
In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste. Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry ... [... more]
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Satay Sauce
In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm. May 20, 2006 Great! I made this to go along with the ... [... more]
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