The Easy Malaysian Cookbook E-Book

Emma Paree

• Herausgeber: Emma Paree
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2020

Beschreibung

You could make a delicious dish at home, satisfying versions of Malaysian favorites cooking you can make the easy step to follow.

Leseprobe

The Easy Malaysian Cookbook

Quick and Simple Malaysian Recipes

Copyright © 2020 Emma Paree

All rights reserved.

No part of this book may be reproduced or transmitted in any form or by any means

Warning-Disclaimer

The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful. The writer or publisher shall have neither liability or responsibility to a person with respect to any loss or damage caused, or purported to be caused, directly or indirectly by the info within this book.

Sambal Belacan

Cooking Time: 10 m

Servings: 2

Ingredients

1-1/2 teaspoons belacan (shrimp paste)

4 fresh red chile peppers, coarsely sliced

1 pinch salt to taste

1 small kasturi limes, halved

Directions

Step 1: Add belacan in a pan over medium heat, stir and cook about 5 minutes until fragrant and toasted.

Step 2: Add salt and chili peppers into a mortar and pestle, grind until coarsely surface. Put belacan and grind until almost distributed. Before serving, squeeze limes over paste.

Malaysian Chicken Curry (Devil's Curry)

Cooking Time: 50 m

Servings: 3

Ingredients

1 tablespoon and 1-1/2 teaspoons vegetable oil

1 cup water

3 red onions, chopped

12-1/2 chile peppers, sun-dried

3-1/2 candlenuts

1/2 shrimp paste

1/8 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1-1/2 lemon grass

1-1/2 teaspoons mustard seed

1 cup water

1-1/4 pounds skinless, boneless chicken breast meat - cut into bite-size pieces

1-1/4 pounds potatoes

salt to taste

1-1/2 teaspoons distilled white vinegar

Directions

Step 1: In a large pan, heat oil over medium-high heat. Mix the lemongrass, onions, chile peppers, shrimp paste, ginger, turmeric, galangal, candlenuts, and mustard seed in a medium bowl. Mix together with a little water to form a fine paste. Transfer to a pan and stir until almost dry and fragrant.

Step 2: Boil 1 cups water. Put a potatoes and chicken. Reduce heat and let simmer about 20 minutes, until chicken is cooked and curry is quite thick in consistency.

Step 3: Add salt to taste. Add vinegar after remove from heat. Serve with steamed white rice.

Dadih

Cooking Time: 1 h 22 m

Servings: 4

Ingredients

2 cups whole milk

2 cups water

1/4 cup white sugar

3/8 teaspoon agar-agar powder

3/4 teaspoon strawberry extract

2 drops red food coloring

Directions

Step 1: Boil milk, agar-agar, sugar, and water in a saucepan, stirring occasionally. Simmer for 2 minutes. Take out from heat; remove any skin that formed on the surface.

Step 2: Add red food coloring and strawberry and stir into the milk mixture. Pour into small plastic cups. Let cool for 10 minutes and refrigerate about 1 hour, until set.

Malaysian Coconut Rice (Nasi Lemak)