Mee Rebus

A great dish from Malaysia. Try it and you’ll love it

Ingredients

1) 500 gm yellow noodle

2) 300 gm meat

3) 300 gm chicken meat

4) 300 gm dry prawn

5) Salt & cooking oil

6) 2 tbsp chilies paste

7) 3 garlic

8) 5 onions

9) 1 bowl chicken stock

10) 1 tbsp palm sugar

11) 4 tbsp peanut

12) 2 tbsp curry powder

13) 2 pcs. sweet potatoes – boil and mashed

Garnishing Ingredients:

Fresh red and green chilies, spring onion – all shredded.

200 gm bean sprouts,boil egg,fried bean curd (cut cube) and fried shallot.

Large tiger prawn (Optional)

How to prepare

1) Prepare garnish before cooking noodle and gravy.

2) Pounded onion, dry prawn, garlic until smooth.

3) Pounded peanut not too creamy for better result and tasted.

4) Heat oil and fry pounded ingredients, chilies paste and curry powder until fragrant.

5) Add stock, meat, sugar palm and bring to boil. Add mashed sweet potatoes to thicken gravy and add salt to taste. Keep gravy simmering until required.

6) Boil water in a deep pan. Scald the noodle, drain and remove. Scald the bean sprouts, drain and remove.

7) To serve, put some noodle and bean sprouts into individual serving plates.

8) Garnish well and pour in the hot gravy. Serve immediately.

Roti Telur

 

Ingredients:

• 10 oz All purpose flour
• 1/2 Cup ghee
• 1-2 Red onions, finely chopped
• 4-6 Sprigs cilantro, finely chopped
• 1 Egg for each dough sheet
• 2-3 Fresh green or Jalapeno chilies, finely sliced
• 1/2 Cup water
• Salt and pepper to taste

How to make Roti Telur:

Step 1
Sieve flour and salt into a bowl.

Step 2
Mix ghee, add water gradually and knead till the dough is smooth.

Step 3
Let the dough rest for about 2 to 3 hrs to soften.

Step 4
Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.

Step 5
First flatten with oiled palms, now thin it again by pulling the edges.

Step 6
Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.

Step 7
Now sprinkle a little flour and roll out into a paper-thin rectangular sheet.

Step 8
Preheat the griddle or pan, grease it well with ghee.

Step 9
When hot, put roti on it.

Step 10
Break one egg in the middle of the roti, carefully spread the egg, over the middle portion of it.

Step 11
Sprinkle chopped onions, cilantro, chilies, salt and pepper.

Step 12
Now fold the edges of the roti dough over, just enough to close the egg mixture in.

Step 13
Cook for about 2 to3 minutes until golden brown.

Step 14
Lift roti with a spatula, grease the griddle with ghee, and cook the other side.

Step 15
Cut it into 2 or 4 pieces.

Step 16
Serve hot or cold.

Laksa Sarawak

Don’t miss out to try this famous Sarawak delicacy when ever you visit Sarawak.

Ingredients

• 750 grammes of Bee Hoon (rice vermicelli) (pre-soaked)
• 1.2 kilogrammes of medium-sized prawns (with head and shell)
• 1.5 kilogramme chicken (whole bird minus the head and feet)
• 5 eggs
• 500 grammes of bean sprouts
• 16 to 20 pieces of lime
• 900 grammes of Sarawak Laksa paste (I used the “Swallow” brand)
• Coconut milk from 1 1/2 coconuts (about 300 mls)
• Salt and sugar to taste
• 20 bowls of water (about 8 litres)
• Coriander leaves (for garnishing)

Method

Beat eggs and fry them thinly on a frying pan. Cut into strips. Set aside.

Boil 4 litres of water in a stock pot. Upon boiling, add 2 teaspoons of salt followed by prawns. Boil the prawns till they start to float indicating that they are cooked. Remove the prawns and let it cool.

Separately, boil 4 litres of water in another stock pot. Upon boiling, add 2 teaspooons of salt followed by the chicken. Boil till chicken is thoroughly cooked. Remove chicken and let it cool.

Remove head and shell from prawn. Put back the head and shell into the first pot, cover lid and continue boiling for at least 2 hours on medium heat. Place prawn aside.

Remove chicken meat from bones and shred the meat using fingers. Put back the chicken bones into the second pot, cover lid and continue boiling for at least 2 hours on medium heat. Place shredded chicken meat aside.

Once both stock are cooked, remove heads and shells of prawns as well as chicken bones. Combine the stock into one pot. Add Sarawak Laksa paste and let it boil at medium to high heat for at least 30 minutes.

Using freshly boiled water, blanch the beansprouts in 3 batches for 1 minute each. Drain beansprouts and set aside.

Next, cook the pre-soaked beehoon in 4 to 5 batches by blanching them in boiling water for at least 1 minute. Drain and set aside.

After the Sarawak Laksa paste has been left boiling for at least 30 minutes, turn off heat and sieve and remove the spice from the stock. Bring the stock (now laksa soup) to boil again. Turn off heat and add coconut milk gradually whilst stirring. Add salt and sugar to taste.

To serve, first place cooked beehoon on a bowl. Add beansprouts, shredded chicken, prawns and egg strips. Then pour the laksa soup over the ingredients.

Garnish with coriander leaves and squeeze a lime over the soup before eating.

It is not recommended that the laksa be kept overnight as coconut milk is used.

Roti Canai Recipe

Ingredient

600g Plain wheat flour

1 teaspoon Salt

1 cup Warm water or milk

1/2 cup Ghee or margarine

1 egg

1 teaspoon 1 teaspoon

Method :

• Sift the flour and salt together.

• Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle.

• Leave for 2-3 hours or overnight.

• Divide dough into 8 equal parts.

• Shape it into balls.

• Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.

• Roll up dough and twist it into a coil. Pressing one open end onto the top.

• Roll it again as thin as possible into a round shape.

• Beginning at one of the open ends, roll up dough tightly and coil it again as before.

• Roll out dough slowly onto lightly floured surface (to ensure air is not forced out).

• Heat a pan.

• Bake individually over a moderate heat.

• Turn it over and spread a little ghee on it until both sides are golden brown.

To serve

• Serve roti canai with curry dhal or pickled onion. It can also be eaten with sugar.

Know Your Knife

Knife Construction

Parts of a Knife

Tip

The tip of the knife is at the opposite end of the handle and is pointed, sharp and fairly thin. It is typically pointed but there are some knives with ends that are cut off straight, rounded or at a slant. The tip is used for cutting small items, cutting food into thin strips, and carving. It is also used for making incisions, such as would be used when making a slit in the side of pork chops or chicken breasts where stuffing would be added.

Cutting Edge

The cutting edge is the bottom edge of the blade that runs from the heel to the tip of the blade. It is very sharp and can be straight cut or serrated. The cutting edge is used to slice, cut or chop food items both large and small, with the middle of the blade being used most often.

The blade edges are available with different grinds, which have different purposes. See Blade Cutting Edges for the different grinds that are available.

Spine or Back

The spine is the edge opposite the cutting edge on the blade. It is thicker than the cutting edge and adds strength to the blade. It has a smooth, blunt edge to allow the user to grip it with thumb and forefinger or to be able to apply pressure with fingers or the palm of a hand to add control to the task being performed.

Heel

The heel is approximately the last two inches of the blade's cutting edge at the opposite end from the tip. It is used for cutting thick or coarse items that require extra pressure or strength. It assists in making faster more efficient cuts when the task calls for it.

Bolster

A bolster is a thick piece of metal (collar or shank) that is at the end of the blade, just before the handle. It generally runs the full length from the spine of the blade down to the cutting edge. The bolster, along with the tang, gives the knife balance, which provides for better control of the knife when cutting. It also provides a place for fingers to be placed for comfort and also provides protection from the blade. The bolster is an indication that the blade was formed using the forged process rather than being stamped.

Handle

The handle is the part of the knife that holds the blade. The tang of the blade extends down in the handle to attach the blade to the handle. The tang is riveted into the handle or is sometimes enclosed in a plastic or metal handle. It is important to get a good feel of the handle before purchasing a knife to be sure it fits your hand properly. If it is too big or small, it can result in inefficient use and can cause tired and aching hands.

Tang

The tang is the part of the knife blade that extends into the handle. The better quality knives have a full tang that runs the entire length of the handle. It is sandwiched in between the outside layers of the handle and generally contains several holes where it is riveted to the handle for durability. The tang takes the same shape as the handle and can generally be seen on both edges. A full tang is best for adding strength and balance to the knife but there are also some good quality knives whose tang only runs part way into the handle. Molded handles contain a pointed rat tail tang, which is a long narrow shaft that is completely contained in the handle with which it forms a bond. This type of tang adds balance and strength to the knife but also provides for a little lighter weight knife.

Butt

The butt end of the knife is at the opposite end of the tip. If the knife has a full tang it is where the tang ends. Sometimes the butt of the knife is used to tenderize or grind ingredients so it is important that the butt is of stable construction.

Metal Rivets

Metal rivets are used to secure the tang to the handle of the knife. To prevent irritation to the hand, the rivets should be completely smooth and lie flush with the surface of the handle. In addition, this will help prevent debris and microorganisms from collecting in the spaces between the handle and the rivets.

Malaysian Delicious Chicken Curry

Chicken curry is a popular dish among Malaysians.

This chicken curry is a rich traditional Thai dish. Even if you're not familiar with Thai cuisine you'll find this recipe very quick and easy to make. Curry has a very distinctive flavor and must be stored carefully to retain its full flavor. At the same time, if this dish is made ahead of time it will become spicier than if you had served it right away.

Step 1

Place the margarine in large frying pan over medium high heat. Add the onion, celery, and carrots. Cook for five minutes. Sprinkle the flour over the mixture, mixing well and saute for another two minutes.

Step 2

Pour in the broth, and cook, stirring constantly till the mixture thickens (about four minutes).

Step 3

Combine curry powder, evaporated milk, and mayonnaise in a separate bowl. After mixing, pour into the vegetable mixture and then add the chicken.

Step 4

Stir occasionally and heat until hot. Serve immediately. Makes six servings.

Malaysian Fried Chicken

 

Do try because you’ll simply love it

Things You'll Need:

• 4 chicken pieces
• 2 cloves garlic (finely crushed)
• shallots finely chopped
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• Oil for deep frying

 

1. Step 1

   In a bowl, mix the garlic, shallots, cumin, coriander, turmeric, and salt.

2. Step 2

   Rub the ingredients on the chicken pieces and let them stand for an hour or so.

3. Step 3

   Heat the oil, and deep-fry for 20 minutes. Make sure you turn them from time to time.