Fran's Web ~ Malaysian Recipes

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Malaysia

Fran's Avon

Recipes and Food from around the World: Filipino -Thailand - Malaysian - American - Mexican - Chinese. Easy to Cook Meals.- A Gastronomic Delight

Ingredients:
1 chicken, cut into chunks - 1 tbsp. chili powder
2 tbsp. curry powder - 1 tbsp. paprika - 1 tsp. cumin
3 cloves garlic, chopped - 2 onions, chopped
2 tomatoes, roughly chopped - 1/2 cups chopped cilantro
2 tbsp. oil - 1 bay leaf - 1 lb. potatoes, peeled and cut into chunks
1 cup coconut milk - 3 cups water

Directions:
Heat oil in big pot and fry onion and garlic for 1 minute.
Then add the chicken and continue cooking for 3 minutes.
Add all the spices. Stir everything together for a few minutes.
Let cook until chicken is tender. Add the rest of the ingredients.
Salt and pepper to taste
Adjust seasoning and serve with steamed rice.

Seafood lovers for BBQ Season. Favourite fish for grilling (red snapper, cod or salmon)

Ingredient :
1/4 cup coconut - 1/4 cup tamarind liquid - 1/4 cup shallots, chop fine
1 tbsp garlic, chop fine - 1/2 tbsp ginger, chop fine
1 tsp turmeric powder - 1/2 tbsp galangal (if available), chop fine
1/2 tsp chili paste (sambal oelek)

Directions:
Cut several diagonal slashes in the sides of the fish.
Combine ingredients A in a bowl. Rub half of the paste into the incisions on each side of the fish and reserve the remaining half. Set the fish aside for 2 hours. Wrap the fish in aluminium foil (a banana leaf would be a fragrant substitute) and grill on the BBQ or oven for about 10 minutes on each side.
Bring the remaining sauce to a boil in a sauce pan and simmer for 5 minutes.
Remove the fish from the BBQ or oven, spread the rest of the paste over the fish and return to BBQ or oven for another 2 minutes leaving the foil open.

Steamed Whole Fish

Ingredients:
For seasoning:
1 tsp salt - 1/2 tsp sugar - 1/4 tsp pepper

For sauce:
1 cup water - 2 tbsp soya sauce - 1 tsp chicken stock powder
1 tsp sesame oil - 1/4 tsp salt

For garnish:
1 stalk green onions, chopped - 2 sprigs coriander leaves, chopped

2 tbsp cooking oil - 4 dried chinese mushrooms, soaked and chopped finely
6 cloves garlic, chopped - 1 red pepper, finely chopped

Directions:
Marinate fish with seasoning ingredients for 15-30 minutes.
Heat oil and stir fry chopped mushroom 1 minute until fragrant. Add half of the garlic & chili, fry until lightly brown. Add into sauce ingredients. Stir in remaining garlic and pour over fish.
Steam fish over rapid boiling water for 12-15 minutes. Garnish woth green onions and coriander leaves. Serve hot with rice

You can substitute chicken with pork.
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, salt to taste.
1/2 cup oil

Directions:
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.

Ingredients:

1 lb boneless skinless chicken breast (4 breasts)
1 red pepper - 1 yellow pepper - 1 green pepper - 3 green onions - 2 mangoes - 2/3 cup chicken stock -
3 tablespoons sugar - 2 tablespoons soya sauce - 2 tablespoons rice vinegar or 2 tablespoons cider vinegar -
4 teaspoons curry paste - 4 teaspoons cornstarch - 4 teaspoons vegetable oil - 1 tablespoon minced gingerroot -
1/4 cup cashews (optional)

Directions:

1. Cut chicken into three 4 inch pieces.
2. Seed, core and cut peppers into 1-inch pieces.
3. Slice onions into 1 1/2-inch lengths.
4. Peel and pit mangoes and cut into 2/3-inch pieces.
5. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
6. In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
7. Transfer to plate.
8. Add remaining oil to wok; stir-fry peppers for 2 minutes.
9. Stir in ginger, cook for 30 seconds.
10. Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
11. Stir in onions and mango.
12. Sprinkle with cashews (if using).

Ingredients:

3 tablespoons olive oil - 4 skinless, boneless chicken breast halves - 1/8 teaspoon ground thyme - salt and freshly ground black pepper to taste -
1 lemon, juiced - 1 cup orange juice - 1 mango - peeled, seeded and sliced - 1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon

Directions:

Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

Ingredients:
Units: US | Metric
4 pork cutlets , of chops trimmed
1/3 cup Chinese wine or 1/3 cup sherry wine
1 tablespoon soya sauce
1 tablespoon grated ginger
2 tablespoons chili sauce or 2 tablespoons chili flakes
2 tablespoons honey
Directions:
1.Heat frying pan over medium heat.
2.Cook meat for 2 minutes each side, or until meat is well browned.
3.Remove meat, set aside - Keep warm -
4.Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan.
5.Cook for 3 minutes.
6.Return the meat to pan and cook on each side for 1 minute.
7.Simmer until the sauce thickens, and pork is cooked through.

Serve with rice and greens.
2 Servings

Ingredients:
2 big ripe bananas , mashed
3 -4 tablespoons flour
1 tablespoon rice flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon sugar (optional)
1 1/2 tablespoons oil (for frying) or 1 1/2 tablespoons butter (for frying)
Directions:
1.Mix the flours, baking powder, soda, salt and sugar in a bowl.
2.Stir it into the mashed banana with a fork.
3.Heat a frying pan to medium-hot and add enough oil to coat the flat area.
4.Scoop a tablespoon of the banana mixture onto the pan when the oil is heated to medium hot.
5.Fry one side till medium brown and flip over to fry the other side.
6.Place cooked fritters on a few layers of kitchen paper. Best served warm but cooled is good, too.

Serves: 12 Fitters

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Fran's Web, Recipes, Food and Cooking, Filipino, Philippines, Thailand, Malaysian, American, Mexican, Chinese