Elite life
Malaysia (Malaysian Recipes)
Servings: 6
Ingredients:
2 Tablespoons Sugar
1 Tablespoon Sesame Oil
1/8 Teaspoon Red Food Coloring
1 Teaspoon Salt
1 Tablespoon Black Soy Sauce
1/8 Teaspoon Cinnamon
2 Pounds Chicken, in 6 pieces
Cooking Instructions:
Marinate chicken in all other ingredients for 4 hours. Put chicken in aluminum foil and roast in 325 degree oven for 20 minutes. Remove and serve.
Servings: 4
Ingredients:
2 Teaspoons Olive Oil
1 Small Onion, finely chopped
1/2 Teaspoon Ginger, finely chopped
1 Clove Garlic, finely chopped
1 Cup Rice
1 1/2 Cups Hot Chicken Broth
1/2 Teaspoon Salt
3 Pounds Chicken, cooked and cubed
1/2 Teaspoon Salt
Soy Sauce to taste
Cooking Instructions:
Heat oil in pan, add onion, ginger, garlic and saute for 1 minute. Add rice and continue to fry for another 2 minutes as rice changes color. Add broth and salt, bring to a boil. Cover the pan, reduce heat to low and cook until all the liquid is absorbed about 12 minutes. Give the mixture a quick stir, cover the pan and remove from heat. Allow rice to rest for 10 minutes. Briefly saute chicken so that it is back to a serving temperature, place over a serving of rice, sprinkle with salt and soy sauce and serve.
Servings: 4
Ingredients:
l chicken, cut into bite sizes
2 tbsp chilli paste
4 cloves garlic, ground
1/2 tsp mustard
1/2 cup tamarind juice
Sugar to taste
Salt to taste
1/2 cup oil
Cooking Instructions:
Half fry chicken in hot oil. Remove and set aside. Heat oil in pan, add chilli paste, garlic, mustard and stir fry till oil floats from paste, adding a little water at a time so that the paste does not burnt. Put in chicken and stir a while. Pour in tamarind juice, salt and sugar to taste. Allow to simmer until chicken is cooked. If the paste gets dry add a little water every now and then. Serve with hot rice.
Servings: 4
Ingredients:
1 cup onions, chop coarsely
3 cloves garlic, chop finely
1cm ginger, chop finely
1 tbsp macademia nuts, chop finely
1 tsp ground coriander
1 tsp chili paste
500 g chicken parts, bite-size pieces
6 cups water
1 tsp salt
1/2 tsp ground white pepper
2 cups rice noodles, cooked
2 cups bean sprouts
Oil for frying
2 eggs, hard boiled and cut into wedges
1/2 fried shallots, for garnishing, optional
Cooking Instructions:
Heat oil in wok and fry onions, garlic and ginger until onions are transparent. Add macademia nuts, ground coriander and chili paste. Stir fry for 3 minutes. Add chicken parts and stir fry for 5 minutes. Add water, bring to boil and simmer for 45 minutes. Remove chicken parts, strip meat from bones, discard skin and bones. Strain stock and return to boil. Add salt and pepper to taste. Place noodles, bean sprouts and chicken meat in bowls and pour soup over. Garnish with fried shallots and eggs. Serve hot. Serves 4 bowls.
Ingredients:
4 shallots
2 cloves garlic
1 cm ginger
1/2 tsp salt
1 tsp chili paste or 3 fresh chilies
1/2 tsp turmeric
500 g stewing beef, cubed
1 cup coconut milk
2 bay leaves
1/4 cup oil
Cooking Instructions:
Blend onion, garlic, ginger, salt, turmeric and chili paste until smooth. Heat oil in wok and add blended mixture. Stir fry for 2 minutes or until paste separates from the oil. Add beef and stir fry for 5 minutes. Add bay leaves and allow to simmer for about 45 minutes or until meat is tender, adding water as necessary to keep sauce from drying. When beef is tender, add coconut milk. Bring to a boil and remove from heat. Serve with rice.
Ingredients:
1 chicken, cut in pieces
4 potatoes, pre-boiled and cut into quarters
3 cloves garlic
4 cm ginger, sliced
5 tbsp chilli paste or sambal oelek
2 cups coconut milk or fresh milk
2 onions, thinly sliced
1 stalk lemon grass
1 lemon leaf (if available)
2 cloves
Juice of half a lemon
1 small piece of cinnamon stick
Curry powder (add with water to make smooth paste)
Salt to taste
1 tbsp oil
Cooking Instructions:
Grind garlic, ginger and chillies into fine paste. Stir fry onion in hot oil until soft. Add cloves, cinnamon stick, chilli paste, curry powder paste and cook for 1 minute. Add chicken pieces and salt to taste and coat with spices. Add potatoes, 1 cup coconut milk, lemon grass and lemon leaf. Simmer until chicken is cooked. Add 2nd cup of coconut milk. When bubbles, add lemon juice and cook for another minute. Serve hot with rice.
Ingredients:
Ingredients A:
2 chicken breasts
2 tsp light soya sauce
2 tsp sherry
1 cm fresh ginger, crushed
Salt to taste
Ingredients B:
2 eggs, beaten
1 tbsp flour
1 tbsp cornflour
Salt to taste
Ingredients C:
1/2 cup water
1/4 cup sugar
1/4 cup vinegar
1 tbsp cornflour
1 tsp soya sauce
1 tbsp tomato ketchup
1 small tomato, cut into wedges
Salt and pepper to taste
For garnish:
Cucumber
Sliced thinly Red pepper, julienned
Cooking Instructions:
Marinate chicken with ingredients A for 30 minutes. Coat chicken breasts with ingredients B and deep fry in hot oil until golden brown and chicken is no longer pink. Cut chicken breasts into bite size pieces. Set aside.
To make sauce, mix ingredients C in a pan and bring to boil on slow fire. Season with salt and pepper. Pour over chicken breasts and garnish with cucumber and red pepper. Serve hot.
Ingredients:
1 kg meat, cut in cubes
a pack of bamboo skewers
1/4 cup peanut oil
1/4 cup shallots
1 tbsp ginger
1 tbsp garlic
1 tbsp soya sauce
1 tbsp lime juice
1/2 tbsp palm sugar or brown sugar
1 tsp chili paste
To make peanut sauce:
1 med onion
2 tbs oil
2 tsp ground chilli
1 cup coconut milk
4 tbs ground roasted peanuts
1 tsp lemon juice
Salt and sugar to taste
Cooking Instructions:
Combine peanut oil, shallots, ginger, garlic, soya sauce, lime juice, palm sugar and chili paste in a bowl. Add meat, coat well and marinate over night. Thread meat through skewers which have been soaked in water for about 4 hours. BBQ or broil meat skewers. Serve with Sambal Kacang(Peanut Sauce).
For peanut sauce: Saute chopped onion in oil. Add ground chilli, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.
Ingredients:
500 g pork (cut in cubes) or chicken (cut in bite-size pieces)
Ingredients A:
3 tbsp red wine vinegar
1 tsp salt
Ingredients B:
3 tbsp red wine vinegar
2 tbsp garlic, chop fine
2 tbsp ginger, ground
1 tbsp paprika
1 tsp ground cinnamon
1/2 tsp cardomon seeds, ground
1/2 tsp ground cumin
1/2 tsp black pepper, ground
1/2 tsp turmeric powder
1/2 tsp chili paste
1/4 cloves, ground
For frying:
Oil
1 cup onion, sliced thinly
1 cup tomato, chop coarsely
1 cup water
1/2 tbsp palm sugar or brown sugar
Cooking Instructions:
Marinate pork or chicken in ingredients A for 2 hours in the refrigerator. Place ingredients B in a blender and blend until smooth. Add spice to pork and coat. Marinate at least 4 hours, or overnight in refrigerator. Heat oil and fry onions until lightly browned. Add pork and spice mixture. Fry for 5 minutes. Add tomato and cook for 2 minutes. Add water and palm sugar. Bring to boil, reduce heat to medium and cook for 45 minutes until pork is tender and sauce has thickened. (Note: if you are using chicken, cook until chicken is no longer pink). Serve with rice.
Ingredients:
200 g beef tenderloin, sliced into thin pieces
25 g ginger, sliced thinly
1/2 tsp sugar
1 tsp sesame oil
1 clove garlic, minced
2 stalks green onions, cut into 3 cms in length
1/2 cup beef stock
Salt and pepper to taste
Ingredients A:
1 tbsp oyster sauce
1 tsp light soya sauce
1 tbsp cornflour
Cooking Instructions:
Marinate beef with ingredients A for 30 minutes. Fry garlic and ginger in sesame oil. Add marinated beef and saute over medium-high flame until beef is browned on all sides. Add beef stock and bring to boil. Garnish with green onions and serve hot.
Ingredients:
Ghee or cooking oil
4 eggs, beaten
350 g plain flour
3/4 tsp salt
1/2 tsp pepper
1/4 tsp baking powder
For filling:
50 g minced beef
1/4 tsp turmeric powder
2 onions, diced
20 cardamom seeds
2 tbsp roasted coriander seeds
1 tbs aniseed
For frying:
Oil
Cooking Instructions:
Onion relish: Mix all of the following ingredients and store in refrigerator until ready to serve. 2 red onions, sliced into rings vinegar
salt to taste. To make dough: Mix flour, salt, pepper and baking powder with enough water to form a smooth dough. Knead until smooth. Cover in a bowl and leave overnight. Divide dough into 4 equal portions. Roll out thinly on an oiled counter top. Spread liberally with ghee or oil. Fold and shape into balls. Cover dough with a damp cloth. Set aside for half and hour. Meanwhile make the filling. Fry onions in hot oil, add minced beef and turmeric powder. Allow beef to cook. Then add cardomom seeds, aniseeds and coriander seeds. Cook for 3 minutes, season to taste. Set aside to cool. Roll out dough into a thin rectangle. Place filling evenly in the centre of the dough. Brush beaten egg over meat. Wrap dough over meat to form a square. Heat ghee in skillet and fry until brown on both sides. Serve hot with onion relish.
Ingredients:
1 chicken, cut into bite size pieces
5 shallots
3 cloves garlic
2 cm ginger
4 tbsp thick soya sauce
1 large onion, sliced into rings
1 lime
2 tsp turmeric powder
Salt to taste
For garnish:
Red pepper, julienne
Coriander leaves, chopped
Cooking Instructions:
Marinate chicken with salt and turmeric powder. Grind, shallots, garlic and ginger. Heat oil in wok and fry chicken pieces until crispy. Set aside. In 2 tbsp of oil, fry ground shallots, garlic and ginger until fragrant. Add soya sauce and chicken pieces and mix well. Add onion rings and queeze lime juice just before removing from heat. If you want more gravy, add water and bring to boil. Garnish with red pepper and coriander leaves. Serve hot with rice.
Ingredients:
1 chicken, cut into bite size pieces
Ingredients A:
1/2 cup thick coconut milk
2 tbsp curry powder
1 tbsp chicken stock powder
1 tbsp chilli powder
1/2 tsp salt
Ingredients for sauce:
3 tbsp Worchestershire sauce
1 red pepper, sliced
2 tsp lime juice
1 tsp sugar
1 tsp dry mustard
5 cups oil for deep frying
Cooking Instructions:
Mix chicken pieces with A ingredients and marinate for 3-4 hours in the refrigerator. Then cook over low heat until dry and leave to cool. Heat oil until hot and add chicken pieces and fry for about 1 minute or until sizzling subsides. Remove chicken pieces and allow the oil to heat up again. Fry again for another time until crispy and golden brown. Dish out and drain. Arrange on a plate and serve hot with sauce.
Servings: 4
Ingredients:
1 Teaspoon Coriander, ground
1 Teaspoon Cumin
1 Teaspoon Fennel, ground
1 Tablespoon Ginger, finely chopped
1/2 Teaspoon Turmeric
2 Cups Coconut Milk
2 Teaspoons Olive Oil
1 Tablespoon Tamarind Paste
2 Teaspoons Brown Sugar
1 Tablespoon Lime Juice
1/2 Teaspoon Salt
1 Small Jalapeno, finely chopped
2 Pounds Red Snapper or sea bass
Cooking Instructions:
Process coriander, cumin, fennel, ginger, and turmeric with 1/2 cup coconut milk to a paste. Heat oil in pan and pry paste over low heat until an aroma arises. Add balance of coconut milk, tamarind paste, brown sugar, lime juice, salt and jalapeno. Bring mixture to a boil. Add fish and simmer covered for 15 minutes. Serve with rice.
Servings: 8
Ingredients:
2 Tablespoons Cayenne
2 Medium Onion, sliced
2 Cloves Garlic, sliced
1/2 Inch Ginger, sliced
1/4 Cup Water
2 Tablespoons Olive Oil
3 Pods Cardamom
3 Whole Cloves
1 Inch Cinnamon Stick
1 Whole Star Anise
1 Teaspoon Lemongrass
1 Tablespoon Ketchup
1 Tablespoon Chile Puree
2 Pounds Beef, cubed
1 Tablespoon Tamarind Paste
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/2 Cup Plain Yogurt
Cooking Instructions:
Process cayenne, onion, garlic and ginger with water to a smooth paste. Heat oil in large pan add cardamon, cloves, cinnamon and star anise. Fry for 30 seconds. Add onion paste and lemongrass and fry for 3 minutes. Add ketchup, chile puree and beef and fry for 4 minutes. Stir in tamarind liquid, sugar and salt. Stir to combine well. Add yogurt and continue to cook for 30 minutes. Serve with rice or bread.
Servings: 4
Ingredients:
3 Tablespoons Olive Oil
1 Teaspoon Lemon Grass
1 Inch Ginger, finely chopped
2 Cloves Garlic, finely chopped
2 Medium Dried Chiles, crumbled
1 Large Onion, sliced
2 Medium Shallot, sliced
2 Pounds Red Snapper
1 Tablespoon White Vinegar
1 Tablespoon Soy Sauce
1 Teaspoon Sugar
1 Tablespoon Tomato Paste
1 Tablespoon Ketchup
1/2 Cup Water
Cooking Instructions:
Heat oil in skillet, add lemongrass, ginger, garlic, chiles, onion and shallots. Fry for 3 minutes. Add fish and fry for 2 minutes on each side. Set aside. Mix remaining ingredients, pour over the fish and simmer over low for 5 minutes. Serve with rice.
Servings: 8
Ingredients:
4 Cloves Garlic, sliced
1 Inch Ginger, sliced
1 1/2 Cups Water
2 Pounds Beef, cubed
1 Whole Star Anise
2 Pods Cardamom
1 Inch Cinnamon Stick
2 Whole Clove
1/4 Teaspoon Pepper
2 Tablespoons Olive Oil
1 Medium Onion, finely chopped
1/4 Teaspoon Turmeric
1/2 Teaspoon Cayenne
1 Tablespoon Tomato Paste
3 Tablespoons Black Soy Sauce
1 Teaspoon Sugar
Lemon Wedges, for garnish
Cooking Instructions:
Process garlic and ginger to a smooth paste with 1 tablespoon of water. Set aside. Heat a skillet without oil. Add beef, star anise, cardamom, cinnamon, cloves and pepper. Fry for 4 minutes. Add oil, onion, garlic paste, turmeric, cayenne, tomato paste, soy sauce and sugar. Mix well for 2 minutes. Add 1 cup water and bring to a boil. Simmer over low for 45 minutes. Serve with rice and lemons.
Servings: 8
Ingredients:
3 Pounds Medium Shrimp
1/4 Cup Tamarind Paste, dissolved in
1/2 Cup Water
1 Tablespoon Sugar
1 Teaspoon Salt
1 Teaspoon Pepper
1/3 Cup Olive Oil
Cooking Instructions:
Marinate shrimp in remaining ingredients except oil for 30 minutes. Drain and discard marinade. Heat oil in skillet and fry shrimp for 2 minutes. Serve with rice.
Servings: 8
Ingredients:
3 Tablespoons Olive Oil
4 Medium Shallot, sliced
1 Inch Ginger, sliced
3 Cloves Garlic, sliced
3 Whole Dried Chiles, crumbled
1/4 Teaspoon Curry Powder
1/4 Teaspoon Fennel, ground
1/4 Teaspoon Cumin
1/4 Teaspoon Coriander, ground
2 Cups Coconut Milk
1 Teaspoon Salt
3/4 Cup Diced Beef Or Chicken, cooked
1/2 Cup Water
4 Cups Rice
3 Tablespoons Roasted Cashews
3 Tablespoons Cilantro, finely chopped
Cooking Instructions:
Put oil in pan, add shallots, ginger, garlic and chiles. Fry for 2 minutes. Add curry powder, fennel, cumin and coriander. Stir well. Add milk, salt, meat, water and rice. Mix well and bring to a boil. Cover the pan and simmer over low heat for 15 minutes. Stir once and if too dry add a little water. Serve warm garnished with cashews and cilantro.
