Delightful Malay Food is just that!
Delightful and Versatile.. no need for much preparations and no need of extensive use of kitchen utensils.
The influence of Indian and Chinese cooking is clearly seen in the use of spices, coconut milk, chillies and herbs play an important role in seasoning and taste. The stronger spices are used in the north of Malaysia whereas the more subtle spices in the south with the influence of Javanese cooking.
My mother was a great influence in my cooking who taught me to cook with taste, creativity and personal touch. The final product should be reasonably tasty and seasonings such as chillies, spices, sugar, salt or herbs should be measured according to one's own personal taste. Traditionally cooking usually require the use of the mortar and pestle but the food processor will achieve almost the same results. Tonight i had cooked 2 very simple dishes and would like to share the recipe here for those who love having an adventure in cooking. Rice is the usual accompaniment with these food but you may use other options like pasta, french bread, Indian Naan bread, chapati or paratha or mashed potatoes with gravy if that is your favourite!
The 2 recipes are :
1. Crisp Fried Prawn in Tumeric and Garlic with black pepper (or any type of chillies)
2. Cauliflower & Carrots with chicken in Coconut Cream
CRISP FRIED PRAWN IN TUMERIC AND GARLIC WITH BLACK PEPPER (for 1 person)
Ingredients :
6 pieces of prawns or shrimps whichever you prefer
2 pips garlic smashed
1/2 tspn yellow powdered tumeric (more less according to taste)
1 tbspn chopped spring onion or scallion
1.5 tbspn vegetable oil
1/2 lemon to season
Black pepper to taste
How to Prepare
1. Clean the prawns or shrimp by chopping of the string-like moustache , but keep the whole crustacean as it is without peeling.
2. In a frying pan, heat oil and fry the smashed or chopped garlic. Fry till tender.
3. Add the prawns/shrimp and fry till cooked.
4. When the prawns changes it color to pink, sprinkle tumeric, black pepper and salt to taste.
5. Cook for another 5 - 7 minutes or until fragrant and slightly brown and then add the spring onion/scallions, a squeeze of half lemon, salt and pepper to taste.
6. Scoop on to a plate and serve immediately with hot white rice or your choice of bread or mash potato.
Cauliflower, Carrots and Chicken in Coconut Cream
Ingredients
1. 1 cup of cauliflower break into small florets
2. 1/2 carrot sliced thinly in one inch slices or however you prefer
3. 1 tbspn of chopped chicken meat (other meats can also be used according to your pref)
4. 1/2 cup coconut cream (use canned coconut)
5. 1 pip garlic chopped
6. 1/2 small onion chopped
7. Salt and pepper to taste (if you like the taste of chillies, use 1 chopped red or green chilli)
8. 1 tbspn vegetable oil
9. Optional - 1 - 2 tbspn water
How to Prepare
1. Heat a frying pan with oil.
2. Fry the garlic and onion until soft and add the chopped chicken, stir until chicken is cooked.
3. Add carrots and cauliflower and cook for a few minutes until soft
4. Add coconut cream and a tbspn of water if it gets too thick.
5. Cook it a little more by closing the pan to steam the vegetables for 3 - 5 minutes.
6. Add salt and white pepper to taste.
7. Dish up and serve immediately.
Delightful and Versatile.. no need for much preparations and no need of extensive use of kitchen utensils.
The influence of Indian and Chinese cooking is clearly seen in the use of spices, coconut milk, chillies and herbs play an important role in seasoning and taste. The stronger spices are used in the north of Malaysia whereas the more subtle spices in the south with the influence of Javanese cooking.
My mother was a great influence in my cooking who taught me to cook with taste, creativity and personal touch. The final product should be reasonably tasty and seasonings such as chillies, spices, sugar, salt or herbs should be measured according to one's own personal taste. Traditionally cooking usually require the use of the mortar and pestle but the food processor will achieve almost the same results. Tonight i had cooked 2 very simple dishes and would like to share the recipe here for those who love having an adventure in cooking. Rice is the usual accompaniment with these food but you may use other options like pasta, french bread, Indian Naan bread, chapati or paratha or mashed potatoes with gravy if that is your favourite!
The 2 recipes are :
1. Crisp Fried Prawn in Tumeric and Garlic with black pepper (or any type of chillies)
2. Cauliflower & Carrots with chicken in Coconut Cream
CRISP FRIED PRAWN IN TUMERIC AND GARLIC WITH BLACK PEPPER (for 1 person)
Ingredients :
6 pieces of prawns or shrimps whichever you prefer
2 pips garlic smashed
1/2 tspn yellow powdered tumeric (more less according to taste)
1 tbspn chopped spring onion or scallion
1.5 tbspn vegetable oil
1/2 lemon to season
Black pepper to taste
How to Prepare
1. Clean the prawns or shrimp by chopping of the string-like moustache , but keep the whole crustacean as it is without peeling.
2. In a frying pan, heat oil and fry the smashed or chopped garlic. Fry till tender.
3. Add the prawns/shrimp and fry till cooked.
4. When the prawns changes it color to pink, sprinkle tumeric, black pepper and salt to taste.
5. Cook for another 5 - 7 minutes or until fragrant and slightly brown and then add the spring onion/scallions, a squeeze of half lemon, salt and pepper to taste.
6. Scoop on to a plate and serve immediately with hot white rice or your choice of bread or mash potato.
Cauliflower, Carrots and Chicken in Coconut Cream
Ingredients
1. 1 cup of cauliflower break into small florets
2. 1/2 carrot sliced thinly in one inch slices or however you prefer
3. 1 tbspn of chopped chicken meat (other meats can also be used according to your pref)
4. 1/2 cup coconut cream (use canned coconut)
5. 1 pip garlic chopped
6. 1/2 small onion chopped
7. Salt and pepper to taste (if you like the taste of chillies, use 1 chopped red or green chilli)
8. 1 tbspn vegetable oil
9. Optional - 1 - 2 tbspn water
How to Prepare
1. Heat a frying pan with oil.
2. Fry the garlic and onion until soft and add the chopped chicken, stir until chicken is cooked.
3. Add carrots and cauliflower and cook for a few minutes until soft
4. Add coconut cream and a tbspn of water if it gets too thick.
5. Cook it a little more by closing the pan to steam the vegetables for 3 - 5 minutes.
6. Add salt and white pepper to taste.
7. Dish up and serve immediately.
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