Malaysia
5 Top Malaysian Recipes
Beef Panang
Ingredients
Curry paste
Method To make curry paste, place chillies in small heatproof bowl, cover with boiling water and soak for 15 minutes. Drain well, then remove and discard seeds. Finely chop chilli. Place chilli, shallots, garlic, coriander and seeds, lemongrass, cumin, nutmeg and galangal in a mortar. Gently pound with pestle until a paste forms. Place beef and coconut milk in a large saucepan over low heat. Cook, covered, for 2 hours or until beef is tender. Remove from heat and set aside to cool slightly. Place coconut cream and curry paste in wok over high heat. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until cream begins to split. Add the beef, palm sugar, fish sauce and lime leaves and cook, stirring occasionally, for 15 minutes or until sauce thickens slightly. Remove from heat. Season with fish sauce and palm sugar. Add peanuts; stir to combine Serve in bowls with jasmine rice, if desired, and garnish with Thai basil. |
Char Kway Teow
Ingredients
|
Chicken Peratal
Ingredients
Cucumber raita
Combine chicken, turmeric, two-thirds of the garlic and 1 tsp salt in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes to marinate. Heat 60ml (1/4 cup) oil in a large frying pan over medium–high heat. Add sliced onions and 1 tsp salt, and cook, stirring frequently, for 20 minutes or until golden. Transfer to a bowl. Reduce heat to medium and add 60ml (1/4 cup) oil to the pan. Place half the chicken in a single layer in the pan and cook for 1 minute each side or until browned (make sure you only brown the chicken and not cook it all the way through). Transfer to a tray. Repeat with the remaining chicken, adding a little extra oil, if necessary. Wipe the pan clean, place over medium heat and add remaining 2 tbs oil. Add chopped onions and cook for 5 minutes or until soft. Add remaining garlic and ginger, and cook, stirring, for 1 minute or until fragrant. Add curry leaves, cinnamon quills, cardamom pods, star anise, cumin, fennel, chilli powder and curry powder, and stir for 1 minute or until fragrant. Add 125ml (1/2 cup) water and return the chicken to the pan and cook for 5 minutes or until the chicken is cooked through and the sauce thickens slightly. Meanwhile, to make cucumber raita, place cucumbers, yoghurt, mint and cumin in a bowl and stir to combine. Stir sugar, soy sauce and sliced onions into the curry until combined. Transfer to a large bowl and top with extra curry leaves. Serve with rice and raita, sprinkled with extra cumin. |
Beef Rendang
Ingredients
Place the coriander and cumin in a small frying pan over medium-high heat. Cook, shaking the pan, for 2 minutes or until the mixture is aromatic. Transfer to the bowl of a food processor. Add the turmeric, onion, garlic, ginger and chilli, and process until smooth. Transfer to a large bowl. Add the beef and stir to coat. Cover and place in the fridge for 4 hours or overnight to marinate. Place the beef mixture in a large saucepan. Add the coconut milk, coconut, lemon grass and cinnamon. Bring to the boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 2 1/2 hours or until the beef is very tender. Remove and discard Increase heat to medium-high. Cook, stirring often, for 25 minutes or until the liquid has evaporated. Divide the rice and beef among serving dishes. Top with the coriander leaves to serve. |
Chicken and Tofu Laksa
Ingredients
Method Place a large saucepan over medium heat. Add the laksa paste and cook, stirring, for 1 minute or until fragrant. Stir in chicken stock and coconut cream. Bring to a simmer, add the chicken and cook for 5 minutes or until just cooked through. Meanwhile,place the noodles in a large heatproof bowl and cover with boiling water. Stand for 3-4 minutes or until softened. Drain and set aside Stir the lime juice, fish sauce and brown sugar through the laksa mixture. Add the tofu. To serve, divide noodles between large serving bowls. Pour over the chicken laksa mixture and top with bean sprouts, green onion and coriander. Serve immediately. |
Malaysian Cuisine
Malaysian food is well known for it's amount of spice and flavour. When cooking Malaysian's use a wide range of ingredients. Some of the more popular ingredients are things such as rice and noodles which are used in laksa and nasi lemark. Ingredients such as meat, poultry and fish are used in dishes like nasi berlauk and rendang.
Coconut milk and cream are used in courses such as chendol and lemark ayam chili padi.
Vegetables such as chillies and bean sprouts are a big part of Malaysian cuisines along with peanuts being a useful ingredient.
Malaysian food is well known for it's amount of spice and flavour. When cooking Malaysian's use a wide range of ingredients. Some of the more popular ingredients are things such as rice and noodles which are used in laksa and nasi lemark. Ingredients such as meat, poultry and fish are used in dishes like nasi berlauk and rendang.
Coconut milk and cream are used in courses such as chendol and lemark ayam chili padi.
Vegetables such as chillies and bean sprouts are a big part of Malaysian cuisines along with peanuts being a useful ingredient.
Religion in Malaysia
Islam is the main religion in Malaysia. Islam is the second most popular
religion in the world. 'Islam' is centred around obedience and peace.
Islam requires follows to pray five times. The holy book of Islam is called Qur'an.
People who believe Islam religion cannot eat meat from claw animals, pork, they can't drink alcohol,
chocolates and sweets.
Islam is the main religion in Malaysia. Islam is the second most popular
religion in the world. 'Islam' is centred around obedience and peace.
Islam requires follows to pray five times. The holy book of Islam is called Qur'an.
People who believe Islam religion cannot eat meat from claw animals, pork, they can't drink alcohol,
chocolates and sweets.
Festivals
Colours of Malaysia Festival
This festival is held in May each year. The Malay word citrawarna, which translated means ‘colours of Malaysia’.
This meaning perfectly describes the brightly coloured, lively mood that Citrawarna typically brings to audiences.
Vaisakhi
This festival is also celebrated around the world by Sikh
diaspora. For the Sikh community this festival commemorates the
establishment of the Khalsa. It is also celebrated by Hindus and Buddhists for different
reasons including the start of a new year but the people in the Punjab Region celebrate
Vaisakhi as a harvest festival.
Colours of Malaysia Festival
This festival is held in May each year. The Malay word citrawarna, which translated means ‘colours of Malaysia’.
This meaning perfectly describes the brightly coloured, lively mood that Citrawarna typically brings to audiences.
Vaisakhi
This festival is also celebrated around the world by Sikh
diaspora. For the Sikh community this festival commemorates the
establishment of the Khalsa. It is also celebrated by Hindus and Buddhists for different
reasons including the start of a new year but the people in the Punjab Region celebrate
Vaisakhi as a harvest festival.
The countries that influence Malaysian food are the countries that surround Malaysia.
The countries around Malaysia include
Thailand
Singapore
Indonesia
The countries around Malaysia include
Thailand
Singapore
Indonesia