Popular Malay dishes
Satay - The Satay is probably one of the most popular Malay dishes - meat (mutton, chicken or beef) barbecued over glowing charcoal and eaten with ground peanut sauce accompanied by ketupat (compressed rice steamed in banana leaves).
Beef Rendang (Malay Spiced Coconut Beef) - This spicy dish is a specialty that is served during Ramzan and Eid and the Malay New Year. The meat is coated with tangy spices and simmered after dousing it with rich coconut cream.
Sambal Udang (Spicy Prawns) - Prawns or shrimps are cooked with belachan and garlic, chillies, tomatoes and tamarind paste.
Ayam Masak Merah (Red-Cooked Chicken) - Chicken pieces are pan fried a golden brown and cooked in a spicy tomato sauce.
Other popular Malay dishes are Sambal Udang, Sambal Sotong, Ayam Panggang and Sambal Tahu Goreng. A favorite noodle dish of Malay cuisine is Laksa and is served in a tangy fish gravy-like soup. Different Malay cooking styles are Masak Lemak (coconut), Masak Pedas (sambal, hot chillies), Masak Assam (tamarind), Masak Merah (tomato sauce), Masak Hitam (dark soy) and Masak Assam Pedas (hot chillies with tamarind and sambal).
Malay Recipes
Beef Rendang
Key ingredients
1½ lb beef cut into 1½ to 2-inch chunks
4 cups thick coconut milk
2 stalks lemongrass, slightly crushed
3 tbsp vegetable oil
juice of 1 lime
2 cups desiccated or freshly grated coconut
2 tsp sugar
salt and pepper
4-5 tbsp chili paste
1½-inch fresh ginger, peeled, sliced
1½ inch fresh turmeric root peeled and sliced
Marinate beef with salt and pepper for half an hour. Grind ginger, turmeric root and chili paste with little salt. Roast grated coconut on a slow flame till golden brown. Pound it to a paste after it has cooled. Stir-fry the ground paste on a high flame. Add coconut milk and gently bring to a boil. Add marinated beef pieces and cook for about 10 minutes. Add seasonings and salt and pepper. Simmer for nearly 1 hour and keep stirring often to prevent it from sticking to the bottom of the pan. Add roasted coconut paste after half an hour of cooking and let the curry thicken. This spicy beef dish goes well with Nasi Lemak (Coconut Rice) or Lontong (Rice Rolls).
Chicken Satay
Key ingredients
1 lb boneless chicken
1 tsp turmeric powder
4 tbsp sugar
12 shallots
6 cloves garlic
2 inch turmeric root
1 tsp white peppercorn
1 tsp coriander seeds
2 tsp fennel seeds
2 tsp cumin
1 tsp belacan
2 seedless cucumber, sliced
2 onions slices
4 tbsp oil
1 lemongrass stalk
Grind shallots, garlic, pepper, coriander, fennel, cumin seeds, turmeric and belachan to a paste and add sugar. Marinate chicken strips with half the satay marinade for about 6 hours. Grill on a hot charcoal barbeque until golden brown. Keep basting it with sugar and oil mixture. Serve with satay sauce and cucumber slices, onion wedges and Malay rice cakes.
Satay sauce is made with onions, garlic, chilli paste, belachan and lemon grass. Also added are tamarind pulp, coconut milk, sugar and salt, nuts and peanuts. Pound roasted peanuts and grind chilli paste with onions, garlic, belachan, lemongrass and nuts. Sauté the ground paste in oil and add tamarind juice, coconut milk, sugar and salt. Bring to a boil on a slow simmering flame. Add pounded peanuts till sauce is of desired consistency.
Sambal Udang (Spicy Prawns)
Key ingredients
1 lb med to large-sized prawns or shrimp
4 tbsp peanut or vegetable oil
1 large onion, sliced
2 ripe tomatoes, quartered
1 tbsp tamarind paste
1 cup water
1 tsp palm sugar or dark brown sugar
salt to taste
8 shallots
2 tsp belacan
4 cloves garlic
5 tbsp chili paste
4 macadamia nuts
Grind shallots, garlic, belachan, chilli paste and nuts. Stir fry this paste in oil and add tomatoes, onions and tamarind paste. Add sugar and salt. Reduce till the sauce thickens. Add prawns and stir-fry. Serve with hot steamed rice.
Ayam Masak Merah (Red-Cooked Chicken)
Key ingredients
3 lb whole chicken, cut into 8-10 parts,
2 tbsp turmeric powder
1 tbsp salt
1 cup red onions, chopped
2 tbsp ginger, grated
4 cloves garlic, minced
1 can tomato puree
½- cup chili paste
3 tbsp hot chili sauce
1 cup tomato ketchup
2 tbsp dark sweet soy sauce
1 large onion, cur into rings
½ tbsp sugar
salt to taste
2 cups water
3-4 kaffir lime leaves
vegetable oil for pan frying
fresh coriander leaves for garnishing
Smear chicken pieces with turmeric powder and salt and let it stand for about 40 minutes. Heat oil in a wok to fry the chicken till light golden brown. Drain and keep aside. Add red onions, ginger, garlic and chili paste and stir-fry. Add tomato puree, dark soy sauce, hot chili sauce and salt and sugar. Add lime leaves and 2 cups of water and let the sauce boil. Reduce on low flame for about 10 minutes. Add fried chicken pieces and bring to a boil. Simmer for about 30 minutes. Garnish with fresh coriander leaves and serve on a bed of hot steamed rice.
Malaysian cuisine
11 months ago
Source(s):
http://www.targetwoman.com/articles/mala...
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