Nasi Lemak

Malaysia’s National Dish and Nick’s second favourite meal! (It was beaten by feijoada.)

Servings

2

Ready In:

60min

Good For:

Mains

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About this Recipe

By Luke Nguyen, SBS Website 

Last year we had Nasi Goreng for the Malaysian Grand Prix, but I think poor Rio Ferdinand has taught us that it is in fact Thailand’s national dish. I have on good authority that Nasi Lemak is the national dish of Malaysia so hopefully I won’t cause a social media storm!

Nasi Lemak is usually served with curry, rendany or fried chicken on the side. We went for the path of least resistance with fried chicken.

I had some rather special help with my ingredient gathering for this recipe. A friend had recently returned from visiting family in Petaling Jaya, near Kuala Lumpur and gave me fresh pandan leaves from the garden, becalan, dried anchovies and some of her mother’s home-made Sambal.

As she handed the anchovies over she warned me that they were an acquired taste. I’ll be honest both the Sambal I made and her mother’s were too fishy for me, but the rest was delicious with the chicken.

However my other half over ate so much he had to lie flat on the sofa. He has declared this his second favourite Grand Prix meal ever – high praise indeed.

Ingredients

  • 2 pieces banana leaves, about 30cm long
  • 1 lebanese cucumber, sliced
  • 2 tbsp whole roasted peanuts
  • 2  eggs
  • handful fresh coriander for garnish

Coconut Rice

  • 400g jasmine rice
  • 3 leaves pandan leaves, knotted
  • 1 stalk lemongrass,  white part only, bruised
  • 160ml coconut milk
  • 160ml water
  • A pinch salt
Sambal

  • 2 cups dried anchovies, ikan bilis
  • 60ml vegetable oil
  • 1 clove garlic, chopped
  • Asian shallots, red, chopped
  • 8 long red chillis, dried, deseeded and sliced
  • 1 tsp Belacan (type of shrimp paste)
  • 1 small red onion
  • 150ml Tamarind Water
  • 1/4 tsp salt
  • 1 tbsp caster sugar

Step by Step Instructions

Step 1 – to prepare the rice

To prepare the coconut rice, wash the rice three times, then drain and place in a medium saucepan with all the remaining ingredients. Level the rice with the palm of your hand, then rest the tip of your index finger on the surface of the rice. Add more water until the water level reaches the first knuckle. Bring to the boil over medium-high heat. As soon as the liquid comes to the boil, reduce the heat to the lowest setting, cover and cook for 15 minutes. Remove from the heat and stand, without removing the lid for another 10 minutes.

Step 2

Meanwhile, to prepare the sambal, rinse the dried anchovies, drain and pat dry. Heat the oil in a small saucepan over medium-high heat. Add the anchovies and stir-fry until light golden. Pour into a sieve placed over a bowl, then drain the anchovies on paper towel and set aside.

Step 3

In a mortar and pestle, pound the garlic, red shallot, dried chilli and shrimp paste until a smooth paste forms.

Step 4

Pour the oil used to fry the anchovies back into a small saucepan over medium heat. Cook the garlic and shallot paste for 2 minutes or until fragrant. Add the red onion and half the fried anchovies and combine well. Add the tamarind water, salt and sugar. Bring to the boil, then reduce the heat to low and simmer for 10 minutes or until the sambal has slightly thickened. Remove from the heat and set aside.

Step 5

To serve, place the banana leaves on 2 plates. Spoon the coconut rice into two rice bowls, then invert them onto the banana leaves. Surround the rice with the sliced cucumber, peanuts, boiled eggs and remaining fried anchovies then top with a large dollop of sambal and coriander sprigs.

Note:

TTo make the tamarind water, soak 50 g tamarind pulp in 200 ml boiling water, breaking it up a little with a whisk and stand until cool enough to handle. Using your hands, work the mixture into a thick paste, then push the mixture through a sieve, extracting as much liquid as possible. Discard the solids. The tamarind water can be stored in an airtight container in the fridge for up to 2 weeks.

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Oneh Oneh

Oneh Oneh

Little green balls, coated in coconut.

Servings

12

Ready In:

35min

Good For:

Dessert

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About this Recipe

By Rasa Malaysia 

Oneh Oneh are a traditional Malaysia sweet. They are made from rice flour mixed with Pandan juice, filled with palm sugar and rolled in coconut. They look like truffles, but the texture is quite different and when you bite into them, the palm sugar is an unexpected surprise.

Locating the ingredients for this recipe was not that easy, but luckily Tze-May bought me some glutinous rice flour and some pandan leaves. You can see from my pictures that mine are very pale green, so I think that the Pandan juice I made was a bit weak. The most surprising things about this recipe is how ridiculously sticky the rice mixture is.

Thank you to Sea Salt with food for the recipe and Tze-May for the ingredients and inspiration.

And with that we bid farewell to Malaysia – I hope you come back to the F1 calendar

Ingredients

  • 250g glutinous rice flour
  • 100g grated coconut
  • 200 ml pandan juice
  • 150g gula melaka, finely chopped
  • a pinch sea salt

Step by Step Instructions

Step 1

In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly.

Step 2

Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.

Step 3

Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.

Step 4

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.

Step 5

Coat the rice balls with grated coconut and serve immediately.

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Malaysian Honeycomb Cake

Malaysian Honeycomb Cake

Springy light, cake which is delicous with ice cream

Servings

8

Ready In:

1 hour 30min

Good For:

Dessert

Inroduction

About this Recipe

By Jules Food

Malaysian honeycomb cake also known as Ant’s Nest cake is delicious. It reminds me of sticky toffee pudding, but in cake form.

The ingredients are relatively simple and if you don’t use out of date baking soda (!) the ant’s nest part of the cake might be more impressive. I was also very surprised about how springy the cake is, its like a fluffy pillow.

We warmed our portions up and served them with ice cream. Other suggestions include caramel sauce, up to you.

Thank you to Jules Food for the recipe.

Ingredients

  • 210g granulated sugar
  • 250 ml cold water
  • 80g butter
  • large eggs
  • 160g sweetened condensed milk
  • 180g self-raising flour
  • 2 1/2tsp baking soda

Step by Step Instructions

Step 1

Caramelize the sugar until it turns a dark golden brown. This means the sugar alone goes into the pan. Keep a very close eye so as not to burn it around the edges as i almost did. Don’t hurry it and don’t worry…it will slowly melt and turn into a dark golden liquid caramel.

Step 2

SLOWLY and CAREFULLY pour the water into the caramel. This will spatter and boil and seize up for the first minute or so…not to worry, it will return to a this liquid syrup. Remove from heat. add the butter and set aside to cool.

Step 3

Preheat the oven to 350F USING BOTTOM ELEMENT ONLY and grease a 9 inch round cake pan.

Step 4

Mix the egg and condensed milk in a bowl.

Step 5

Sift the flour and baking soda together and add to the egg/milk mixture…mix well.

Step 6

Pour the caramel butter sauce into the batter and mix well.

Step 7

Pour batter into prepared pan and let sit for 5 minutes for the bubbles to begin developing.

Step 8

Bake at 350F with bottom element only. No convection for 1 hour or until a skewer inserted comes out clean. When the cake is cool, turn it out onto a plate.

Step 9

Serve sliced on it’s own it has a nice caramelized sugar flavor. Fresh whipped cream and or ice cream would be a nice add.

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Malaysian Curry Puffs

Malaysian Curry Puffs

Quick curry puff recipe that went down a treat.

Servings

7

Ready In:

1 hour 20min

Good For:

Starter

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About this Recipe

By Rohani Jelani, Hungry Go Where, Malaysia

I was struggling with recipes for the Malaysian Grand Prix, as there is so much crossover between cultures for Singapore and Malaysian food.  I enlisted my Malayisan friend, Tze-May to help and she pointed me in the direction of three fabulous recipes. The first being Curry Puffs.

My Dad’s mother, Nana was famous for her Curry Puffs – she picked up the recipe when the family lived in Singapore. My Dad has lots of tales from his time in Singapore and he adores curry puffs. He is visiting on Sunday so I hope that they live up to expectations and I’m sure we will get to hear some more tales about his time in Singapore.

The recipe I used is from Hungry Go Where Malaysia, so I think it counts as Malaysian rather than a recipe from Singapore, but I’ll put it down for both.

For more wonderful food from Tze-May and her husband visit the amazing Pear Tree @ Greenland Place .

Ingredients

  • 2 medium potatoes
  • 3 tbsp olive oil
  • 1 sprig curry leaves
  • 2 cm ginger
  • 2 cloves garlic
  • 1 medium onion
  • 2 tbsp meat curry powder
  • 2 tbsp water
  • 150g beef mince
  • 3/4 tsp salt
  • 1/2 tsp caster sugar
  • 250g plain flour
  • 1/2 tsp salt
  • 60g butter
  • 125ml water

Step by Step Instructions

Step 1

Peel the potatoes and cut into small cubes, about ½cm each. Heat the oil in a shallow pan or wok over medium heat. Add the curry leaves, ginger, garlic and onion, frying till the garlic and ginger start to brown.

Step 2

Mix the curry powder and water to form a paste. Stir in the curry paste and cook for 4 to 5 minutes, until fragrant and well-cooked. Add the beef and stir-fry till crumbly before adding potatoes. Add ½ cup water and cook over medium heat, stirring occasionally until the potatoes are tender, about 20 minutes. Add salt and sugar to taste. Take the pan off the heat and transfer filling onto a plate and cool completely.

Step 3

Meanwhile, make the pastry. Stir the flour and salt together in a mixing bowl and add butter or margarine. Mix with your fingertips until well-distributed. Sprinkle in water and stir until the mixture comes together to form a firm dough. Knead lightly for 1 to 2 minutes, then set aside for 10 minutes to rest the dough.

Step 4

Pinch off balls of dough (about 2cm in diameter) and roll into balls. Working on a lightly floured surface, roll the dough out into thin circles, each about 7 to 8cm in diameter. Place a tablespoon of cooled filling in the centre of each dough circle and fold over to enclose (in a semi-circle). Pinch dough around the edges and seal by fluting or pressing with the tines of a fork. Fry in hot oil until golden brown and drain well in wire basket. Serve hot.

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Banana Pancakes

Banana Pancakes

Lovely banana and coconut breakfast pancakes

Servings

4

Ready In:

55min

Good For:

Dessert

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About this Recipe

By Leanne Kitchen,, SBS Website 

 

Banana pancakes are a street food favourite and a new favourite in our house. More healthy than our regular pancakes, and more tasty I am thinking about adding these to our breakfast repertoire! The recipe was very easy to follow and all 16 disappeared in no time.

 

My 3 year old is a banana monster so she was beyond delighted! Thank you once again to Leanne Kitchen at SBS Food for the recipe.

 

Ingredients

  • 110g plain flour
  • 1 1/2 tsp baking powder
  • 75g caster sugar
  • 2 eggs, lightly beaten
  • 125ml coconut cream
  • 8 mashed banana, plus some slices for serving
  • 100ml vegetable oil
  • grated fresh or frozen coconut for serving

Step by Step Instructions

Step 1

Sift the flour and baking powder into a bowl, then stir in the sugar. In a separate bowl, stir the eggs, the coconut cream and the bananas until well combined. Add the flour mixture and a large pinch of salt, and whisk until smooth.

Step 2

Preheat oven to 100°C. Heat 1 tbsp oil in a small frying pan over medium heat. Add 30 ml batter and use the back of a spoon or palette knife to spread into a 7 cm round. Cook for 2 minutes or until golden on the underside, then flip over and cook for 1 minute or until golden. Place in the oven to keep warm and repeat with the remaining batter, adding extra oil as needed, to make 16 pancakes.

Step 3

Scatter with grated coconut, top with extra banana slices and serve warm.

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Roti Canai with Butter Prawns

Roti Canai with Buttered Prawns

Malaysian Flatbread with spicy prawns

Servings

6

Ready In:

1 hour 35min

Good For:

Mains

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About this Recipe

By Phoebe Wood, SBS Website 

I have chosen a trio of street food recipes for the Malaysian Grand Prix. It means that the recipes should be quick and simple to make and packed full of flavour. The first in my trio is Roti Canai which is a type of flaky flat bread that is used to dip into curry or other dishes.

I chose this recipe because my eldest is the world’s biggest flat bread fan. The plan was that he would be so excited by the flat breads that he wouldn’t notice the prawns, accidentally eat one and then rememeber that they used to be his favourite thing. 5 year olds are so fickle!

Amazingly it worked, however he then said, ‘If you could make all the foods I don’t like look as nice as this I will be able to eat them.’ Not sure if that is a compliment or an insult. Children – you’ve got to love them!!

The recipes are all from Luke Nguyen on SBS Food. I really recommend this website for recipes – they have never let me down.

I am not sure my first few roti canai turned out right, but I eventually got the hang of them. Also the recipe requires soaking of the dough OVERNIGHT – don’t get caught out.

Ingredients

  • 450g plain flour
  • 1 egg, lightly beaten
  • 60ml milk
  • 2 tbsp vegetable oil
  • 1 tbsp caster sugar
  • 150g ghee, melted and cooled

Buttered Prawns

  • 1 kg king green prawns
  • 1 tbsp vegetable oil
  • 30g desiccated coconut
  • egg yolks, lightly beaten
  • 100g butter, chopped
  • 2 cloves garlic, finely chopped
  • bird’s eye chilli, finely chopped
  • 1 cup fresh curry leaves
  • 3 tsp soy sauce
  • 1 tsp caster sugar
  • 2 tsp rice vinegar

Step by Step Instructions

Step 1

Place the flour, a pinch of salt, 150 ml water, 60 ml milk, the egg, 2 tbsp. oil and 1 tbsp. sugar in the bowl of an electric mixer fitted with a dough hook. Knead for 6 minutes until smooth and elastic. Divide dough into 12 equal balls. Place balls in a large dish, pour over the ghee and turn to coat. Cover with plastic wrap and set aside overnight at room temperature.

Step 2

The next day, remove the balls from dish. Working one at a time on a clean work surface, using your hands, stretch out dough as thin as possible. Fold in 2 sides to form a rectangle, then working from the shorter ends, fold both ends towards centre, making sure they overlap slightly. Set aside.

Step 3

To make the butter prawns, peel the shell away from body of prawns, leaving heads and tails intact. Half-fill a deep-fryer or a large saucepan with oil and heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, cook prawns for 2 minutes or until just cooked through. Remove using a slotted spoon and drain on paper towel. Set aside.

Step 4

Heat a wok or frying pan over medium-high heat. Add the coconut and cook, stirring, for 20 seconds or until golden. Remove from pan and set aside. Add 2 tsp oil, then add the egg yolks and cook, stirring with a fork, until broken up and stringy. Remove from pan and set aside. Add the butter and remaining 2 tsp oil, then add the garlic and chilli. Cook for 2 minutes or until fragrant. Add the curry leaves and cook for 30 seconds, then add the soy sauce, sugar and rice vinegar. Add the prawns to pan with the reserved coconut and eggs, and toss to combine. Keep warm.

Step 5

Heat a frying pan over medium-high heat. Working 2 at a time, add the roti and cook for 3 minutes on each side or until golden and cooked through. Serve immediately with butter prawns.

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