Posts Tagged With 'malaysian'

  • Jun
  • 07
  • 2014

satay sauce | peanut sauce

My sister has been asking for satay the past few weeks, and it just never happened. So this week, she firmly said “I’m making satay!” and I told her I’d make the peanut sauce to complement her satay. I’ve never made peanut sauce (kuah kacang) ever, but I was excited to give it a go. Although I’m not a huge satay fan, I do love my satay sauce and we usually eat it with nasi impit (rice cubes). You know how westerners love their dipping sauce? Well, I smother my rice cubes in this peanut dipping sauce. So, I was up at 1am (dont ask why!) cooking this. And I’m glad it turned out delicious!

*excuse the dark poor quality pic, it was taken at night*

I went on google and typed ‘kuah kacang’ and clicked the first link I saw. I’m glad it had really good photos (because we eat with our eyes right?) so I used this recipe.



Adapted from this recipe

with slight adjustments
Makes: a big wok!
Prep & cook time: 1.5 hours

To blend:
4 candlenuts
1 tsp fennel powder
1 tsp coriander powder
20gm dried prawns (about big handful)
5 small red onions
3 cloves garlic
20 dried chilli
2 lemongrass (bruised)
1/2inch dried shrimp paste (belacan)

600gram peanuts (roast first in a wok)
1.5 cup palm sugar
1/2 cup oil
2 tsp tamarind paste
Salt to taste
2-3 cups Water


1. In a large wok, dry fry the peanuts, stirring to make sure it doesn’t burn easily. This would take about 10 minutes. Then remove half of the nuts and put it together in the blender with the blended ingredients. Blend all the ingredients.

2. Using a food processor, process the remaining half peanuts. The consistency you’re looking for is not smooth like a paste, but more texturally lumpy. Just make sure all the peanuts have been processed thoroughly & there are not huge bits.

3. Heat up wok again with oil . Add in the blended ingredients and cook until the oil separates. This should take 15-20mins.

4. Add the processed nuts and 2-3 cups water. Add the lemongrass. Simmer on low for an hour, the add in palm sugar and salt. Simmer for another 20minutes. Make sure to keep stirring so it doesn’t burn.

5. Once 1.5 hours is reached, you’ll notice the sauce thickening up and has darkened in colour. The oil should also separate and you’ll know its ready. Serve with satay and/or rice cubes (nasi impit)


  • Nov
  • 19
  • 2011

curry laksa version 2

curry laksa

Yet another laksa post from me because I am a fanatic laksa fan. Here is the original post, I posted a few months ago when I first learnt how to make it from scratch-no bottle paste anymore yee-ha! This time, I made a few extra changes.

If you love cooking malaysian food, you most probably have all these ingredients sitting at home in your pantry/fridge. All you have to do is get the fresh stuff like boy choy, bean sprouts etc. The only downside is probably having to toast the belacan (shrimp) which is super smelly-makes-you-want-to-gag, but because I’m all-things-malaysian, I absolutely love the smell! Though, hubby’s orders: please toast them outside. And yes, please do. You do not want your house smelling like off shrimps ;)


Adapted from Almost Bourdain, with slight modifications

Serves: 6
Prep time: 30 mins
Cook time: 50 mins


For the paste:
20 Asian shallots
10 cloves garlic
10 dried chillies, soaked in warm water for 30mins
3 tsp toasted belacan
3 tbsp dried shrimps, soaked in warm water for 5 mins
6 candlenuts (buah keras)

Other ingredients:
3 tbsp curry powder (I used Baba’s Meat)
1 kg egg noodles (hokkien noodles), blanched
24 shelled prawns, deveined
2 chicken breast, cooked and sliced
2 big bunch of choy sum, cut
3 stalks lemon grass, bruised
2 sprig curry leaves
3 cups chicken stock
3/4 can coconut milk
200 g tofu puffs, halved
300 g bean sprouts, blanched and tail removed
3 hard boiled eggs, halved
1 packet fried fish cakes, sliced thinly
5 tbsp oil
salt to taste
Fried shallots, for garnishing
Spring onions, for garnishing


1. To make the paste: Mix ingredients and pound into a paste using a blender.

2. Heat up oil in a medium sized pot, and stir the prawns for 5 mins until cooked evenly. Remove prawns and set aside.

3. Saute the blended paste, lemon grass, curry powder and curry leaves until the oil separates and is fragrant. This should take about 7 – 10 mins.

3. Add chicken stock and bring to a boil.

4. Reduce heat and leave to simmer for about 20 minutes.

5. Add the coconut cream/milk and bring to a boil again, stirring constantly to prevent it from curdling.

6. Turn of the stove and add tofu puffs, fish cake, choy sum and some salt to taste then give it a final stir to coat all the ingredients.

To serve:  Divide noodles into individual bowls. Pour the hot curry laksa evenly ontop of the noodles into each bowl and then spread the prawns, chicken, eggs and the garnishes. Serve immediately.

Click ‘Read More’ below to print out the recipe and leave a comment.



  • Nov
  • 15
  • 2011

thai inspired pattaya (omelette) fried rice | nasi goreng pattaya

basil pattaya fried rice

Nasi goreng pattaya, or simply nasi pattaya, is a Malaysian dish made by covering or wrapping fried rice, in fried egg (omelette). It is often served with chili sauce, cucumber, and/or keropok. The name comes from Pattaya, Thailand.

Source: Wikipedia

basil pattaya fried rice

In Malaysia, nasi pattaya is just chicken fried rice wrapped in omelette. The flavours are basically the same as you would find in any nasi goreng. This dish was inspired by Secret Recipe (again! My last pasta dish was also inspired by SR) when they extended their menu and included a Thai Inspired Pattaya Fried Rice, it was so irrisistably good!  This is a thumbs up from the hubby!

basil pattaya fried rice

And because I am so in love with chilli, I made my own special batch (aside from my daughter and husband’s) for me to indulge in. If you love spicy food, it taste even better when its hot. You’ll be wiping your nose every second but its all worth it!  Can you spot out those little nasty buggers in there? Don’t bite it of you can’t handle it. Hubby accidentally did and in his words ‘ I felt like a knife was slicing through my throat’. Oops!

Inspired by Secret Recipe

Serves: 4
Prep time: 15 mins
Cook time: 25 mins


3 cups cooked basmati rice (you can also use leftover rice)
16 prawns, shelled and deveined
1 chicken breast, cut into small bite size chunks
1 bulb garlic, sliced
Handful of basil leaves
1 chilli, cut
1 large carrot, diced
1 cup baby peas
1 large red capsicum
4 eggs, beaten (to make omelette)
1 tbsp dark soy sauce (for rice colouring)
2 tbsp oil
1 tbsp basil infused olive oil (optional)
1 tsp chilli oil (optional)
Salt and pepper to taste


1. Heat oil in a wok and fry chicken pieces and prawns until cook. Remove and set aside.

2. Using the same oil, sautee the garlic until slightly brown then add the vegetables and chilli.

3. Add in the rice, dark soy sauce and basil infused olive oil and stir till evenly coated.

4. Season well with salt and pepper.

5. In a large pan, heat up a little oil and add the beaten egg (1 egg for 1 pan, covering the entire pan). Flip once and remove onto a plate. Do this for the remaining 3 eggs to make 4 serves of omelette.

6. Dish the rice from the wok into the middle of the omelette and cover the rice completely with egg. Drizzle with chilli oil and serve immediately.

  • Nov
  • 08
  • 2011

vegetable spring rolls | popiah goreng

Spring rolls make the best appetisers for any gatherings, big or small. What I love about them is that they are so crunchy on the outside and very moist on the inside. One spring roll is definitely not enough, two, three…heck I can even gobble up 5 or more depending on how big they are.

spring rolls

Usually home made spring rolls are larger than store bought ‘cocktail’ spring rolls. Though tedious to make, I still prefer making it myself. I roll them a bit bigger, around 6-8cm long so it saves me time standing up rolling one by one.


For those not familiar with jicama, this vegetable is used in the filling of the spring roll. Its a sweet root vegetable kind of like a turnip.

spring rolls

And this is how you roll a spring roll. Get a big sheet of spring roll pastry and put the filling in the middle towards the end bit.

spring roll

Then roll the side closest to you, covering the filling.

spring rolls

Roll the left flap in.

spring rolls

Roll the right flap in.

spring rolls

Then roll it once before brushing it with the cornstarch + water mix (acts as a glue).

spring rolls

Roll it closed. Seal tightly. And deep fry for a couple of minutes.



Makes: 15
Filling prep time: 10 mins
Wrapping time: 30-40 mins
Cook time: 1-2 mins each


15 sheets large spring roll wrappers
3 cloves garlic, chopped finely
3 medium sized prawns tail off, chopped finely
1 large carrot, shredded
1 large jicama, shredded
1/2 cabbage, cut thinly
1 cup bean sprouts
1/2 cup baby green peas
1 tsp salt
1/2 tsp white pepper
1/2 tsp black papper
1/2 tsp sugar
2 tsp peanut oil
vegetable oil for deep frying
sweet chilli sauce, for dipping

For gluing the spring rolls
2 tsp corn starch
4 tsp water



1. Heat peanut oil in a pan and sautee the garlic.

2. Add all the vegetables and stir for a few minutes.

3. Season with salt, pepper, sugar and give it a final stir. Do not overcook or it will become soggy.

4. Leave to cool before wrapping them in the spring roll wrappers.

5. See pictures (above) on how to roll spring rolls.

6. Heat up vegetable oil in a wok/deep fryer. When it is hot enough, fry the spring rolls until golden brown.

7. Drain excess oil on a paper towel and serve immediately with some dipping sauces.

  • Nov
  • 05
  • 2011

ayam lemak cili padi | spicy chilli chicken in coconut turmeric gravy

ayam lemak cili padi

Ever since pregnancy, my tolerance for spicy food has really hit the roof! I need to have my daily dose of spice so I tend to add sambal or chilli in a lot of the food I eat. One of many Malaysian spicy dishes I absolutely love is ayam lemak cili padi or in english, spicy chicken in coconut and turmeric. The smell and flavour really compliments one another and is quite addictive. I learnt this recipe from my step mum, who by the way, is a fantastic cook mashallah. She said the key to make an excellent ayam lemak cili padi is to make sure you fry the chicken first then the rest of the ingredients follow…


Adapted from my step mum

Serves: 4
Prep time: 15 mins
Cook time: 1 hour


1 kg chicken thigh, cut into curry pieces (with bones)
2 tsp turmeric powder (to marinate chicken)
1 tsp ginger paste (to marinate chicken)
1 tsp garlic paste (to marinate chicken)
1 tsp salt (to marinate chicken)
1 cup veg oil (for deep frying chicken)
3 kaffir lime leaves
1/2 tin coconut milk (200ml)
1 tsp of shrimp paste (belacan)
2 medium potatoes, quartered
2 cups chicken stock
1 tsp salt

To blend until  a fine paste:

2 tbsp dried small prawns
5 candlenuts
1  red onion
4 cloves garlic
2 tsp turmeric powder or 3cm fresh turmeric
3cm ginger
3-5 cili padi (birds eye chilli -warning: they are very spicy)



1. Marinate chicken pieces with ginger, garlic, turmeric and salt for at least 30 minutes.

2. Heat up 1 cup veg oil and fry the marinated chicken. Only fry till it is 3/4 cook and leave aside to cool.

3. Remove  half of the oil and fry the blended ingredients till aromatic. This should take about 5-7 minutes.

4. Add the kaffir lime leaves, turmeric powder and cook for a few minutes until the oil separates.

5. Add the fried chicken, potatoes and chicken stock and bring to a boil.

6. Simmer on a low heat and add the coconut milk, stirring occasionally for 30 minutes.

7. Season well with salt and serve with rice.


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