Malay recipes

25 Aug

Thanks Eat Vancouver, Chef Matt and Malaysia  Kitchen.

TEH TARIK
Ingredients
1. 11g tea dust
2. 60-80g sweetened
condensed full
cream milk
3. 170g boiling water
4. 30g evaporated milk
Method
1. Pour the boiling water into a cup containing the tea powder.
2. Stir well, and add in the sugar and condensed milk. Stir well.
3. Prepare another cup of the same size. Pour the tea from its existing cup into the other cup, at the same time increasing the distance between the cups as you pour.
4. Repeat this action, pouring the tea between both the cups until the tea is frothy.
5. You may keep doing this to increase the froth to your liking.

ROTI CANAI
Ingredients
1. White Flour – 1 kg – A
2. Sweetened Milk – 4 tbsp – A
3. Egg – 1 – B
4. Salt – 1 ½ tbsp B
5. Water – 500ml – B
6. Margarine – 3 tbsp-  C (in hot water)
Methods
1. Mix ingredients of B and C (beat until even)
2. Add ingredients
3. Knead the dough until smooth for 10 -15 minutes
4. Once done, leave the dough for 10 – 15 minutes
5. Shape the dough into round shape around 80 – 100grams per dough
6. Cover the dough and leave for about 6-8 hours before ‘canai’ frying it.

CURRY DHALL
Ingredients
1. Dhall – 1 kg – A
2. Turmeric powder – 1 tbsp – A
3. Cinnamon stick – 4-5 cm – B
4. Cloves – 4 pcs – B
5. Star anise – 3 pcs B
6. Fennel seed – 1 tsp – B
7. Cumin seed – 1 tsp – B
8. Mustard seed – 1 tsp – B
9. Onion – 1 pcs – C
10. Garlic – 4 pcs C
11. Ginger – ½ inc – C
12. Curry powder – 4 tbsp D
13. Water – D
14. Potato – 3 pcs – E
15. Carrot – 1 pcs – E
16. Tomatoes – 3 pcs E
17. Red chili – 5 pcs – E
18. Green chili – 5 pcs – E
19. Long bean – 5 pcs -E
Methods
1. Soak dhall in water for ½ to 1 hour with the turmeric powder.
2. Boil dhall with potatoes and carrot. Add a bit salt and sugar.
3. Fry ingredients B in a different pot, add ingredients C and D.
4. Once boiled, add ingredients E and cook with slow fire until fragrant.
5. Mix the fried ingredients of B, C, D, E with the boiled dhall, potatoes and carrot.
6. Cook for 25 – 30 minutes

Char Koay Teow
(Serves 4-6)
Ingredients
1. 2 eggs, 2 chillies
2. 3 tbsp oil
3. 6 cloves garlic
4. 1 tbsp thin soya sauce
5. 1 tbsp thick soya sauce
6. salt and pepper to taste
7. 400g chicken, chopped
8. 450g fresh prawns, shelled
9. 500g bean sprouts, tails removed
10. 1kg kway teow noodles (flat rice vermicelli)
Method
1. Cut the koay teow noodles to1 cm thick strip.
2. In a bowl, loosen the cut koay teow noodles from its bundle, and set aside.
3. Pound garlic and chillies.
4. Heat oil in a wok or frying pan and fry garlic and chilli mixture until fragrant.
5. Increase heat, add chicken and fry for 2 minutes.
6. Add prawns and stir fry for 2 more minutes. Add both types of soya sauce and salt to taste. Mix well.
7. Break two eggs into pan and stir until 3/4 done.
8. Add kway teow noodles, mix thoroughly and stir fry for 2 more minutes.
9. Add the bean sprouts and fry until warm taking care not to overcook.
10. Serve immediately garnished with sliced chillies.

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