Malaysian Fried Chicken

It is good to try foods that you are not typically used to eating, as you never know what you may like. If you are weary of trying new foods, you can try the Malaysian version of fried chicken. It tastes amazing! Cook this today so you can also taste the amazing flavors in it.

Ingredients

• 8 kilograms of chicken
• 2 cups of water
• 1 can of coconut milk
• 1 onion (chopped)
• 2 cloves of garlic (bruised)
• 2 dried bay leaves
• 1 lemon grass stem (knot tied)
• 1 tbsp of brown sugar
• 1/2 tsp of ground turmeric
• 1/3 cup of plain flour
• White pepper
• Peanut oil

Preparation

1. Wash the chicken thoroughly with cold water and dry it with a towel.
2. Put the chicken down on a board, breast side down.
3. Use shears to cut along the side of the chicken’s backbone and throw it away.
4. Slice the breast in half.
5. Cut around the chicken’s legs and between the breast and the thigh.
6. Detach the drumsticks from the chicken’s thighs.
7. Cut the wings and the breast in half.
8. In a pan, add coconut milk, garlic, water, bay leaves, turmeric, lemon grass, and onion. Add the chicken next.
9. Cook it over medium-high heat. Lower the heat and cook it for about an hour.
10. Place the chicken in another bowl, let it cool, and throw away the coconut mixture.
11. Place a paper towel on the baking tray. Season it with pepper and salt.
12. Coat the chicken with flour and fry it in oil.
13. Cook for about 4 minutes and serve hot.

Butter Rice

Have you ever tried butter rice? Butter rice is a unique and wonderful spin on the traditional rice you are used to eating. Butter rice is sticky and buttery and you will love the taste of this dish.

Ingredients

• 40 grams of butter
• 2 cloves of garlic (crushed)
• 2cm piece of ginger (peeled and grated)
• 2 cups of Malaysian Rice (rinsed)
• 3 dried bay leaves
• 3 cups of chicken stock
• 1/2 cup of frozen corn and peas
• 1/4 cup of fried shallots

Preparation

1. Melt butter into a pan over medium heat.
2. Add garlic and ginger to the pan.
3. Cook and stir for about 1 minute.
4. Add rice, chicken stock, and bay leaves.
5. Bring everything to a boil.
6. Lower the heat to medium-low.
7. Cover and put it aside for about 10 minutes.
8. Throw away bay leaves.
9. Use a fork to fluff the rice.
10. Season it with pepper and salt.
11. Serve it with fried shallots.

Curried Prawns Of Malaysia

If you like seafood, you will definitely like curried prawns. The recipes easy to make and it will certainly beat those seafood cravings you may be having lately. You can cook it for your guests, yourself, or your family whenever you feel the need to dig into tasty curried prawns.

Ingredients

• 24 large prawns (peeled and deveined)
• 1⁄2 onion
• 4 cloves of garlic (crushed)
• 4 tbsp of dry white wine
• 1 tbsp of curry paste
• 1⁄4 cup of tomatoes (peeled, seeded, and chopped)
• 2 tbsp of butter
• 1 tbsp of flour
• 1 can of coconut milk
• 1⁄2 tsp of ketchup

Preparation

1. In a pan, melt 1 tbsp of butter.
2. Add onion in the pan and sauté them.
3. Add garlic to the pan and sauté them for about 2 minutes.
4. Add flour and stir to combine.
5. Add ketchup and stir.
6. Add coconut milk and use a whisk to stir.
7. Add curry paste, wine, and tomatoes.
8. Stir and let it simmer for 15 minutes.
9. Melt 1 tbsp of butter in the pan and add prawns to it.
10. Sauté prawns until they change color.
11. Pour sauce over the prawns and serve with noodles or rice.

Malaysian Fish Curry

Ingredients

• 5 cloves of garlic
• 1 onion
• 3 tbsp of fish curry powder
• 3 tbsp of dried tamarind
• 2 1/4 cups of water
• 4 tbsp of oil
• 1 tsp of black mustard seeds
• 1⁄4 tsp of fenugreek seeds
• 1 tsp of cumin seed
• 1 stalk of curry leaf
• 2 tomatoes (sliced into wedges)
• 500 grams of grouper
• 10 okra (remove stalk ends)
• 2 green chilies (halved from the middle)
• 125 milliliters of coconut milk
• 1 tsp of salt

Preparation

1. In a blender, add onion and garlic to make a paste.
2. Add curry powder with 4 tbsp of water and put it aside for later use.
3. In 2 cups of water, soak the tamarind pulp for about 5 minutes.
4. In pan, add oil, mustard seeds, cumin, fenugreek, and curry leaves. Fry them for about 30 seconds.
5. Add the onion and garlic paste. Stir everything together over low heat for about 5 minutes.
6. Add curry paste and cook it over low heat for about 10 minutes.
7. Add the tamarind juice and bring everything to a boil.
8. Add tomatoes, fish, chilies, milk, salt, and okras.
9. Allow it to simmer for about 10 minutes more.
10. Serve.

Malaysian Stir Fry Noodles

Ingredients

• 800 grams of hokkien noodles
• 2 Chinese sausages
• 1 tbsp of water
• 2 tbsp of olive oil
• 1 carrot (sliced)
• 2 sticks of celery (sliced)
• 1 zucchini (sliced)
• 1 red pepper (deseeded, sliced, and membranes removed)
• 1⁄4 cup of cabbage (sliced)
• 500 grams of chicken breasts (sliced)
• 1 onion (sliced)
• 1 tsp of ginger root (grated)
• 2 cloves of garlic (minced)
• 1 tsp of sambal oelek
• 1⁄4 cup of soy sauce
• 2 tbsp of oyster sauce
• 2 tbsp of soy sauce

Preparation

1. Soak the noodles in hot water for about 5 minutes.
2. Put the lap cheong in water and put it in the microwave for about 1 minute.
3. Slice the lap cheong after it cools slightly.
4. In a pan, heat 1 tbsp of oil and add all the veggies, except for the onion and cabbage.
5. Stir it for a few minutes and add cabbage. Stir for about 3 minutes more. Remove from the pan.
6. Heat rest of the oil and add chicken. Add onion, ginger, lap cheong, garlic, and sambal oelek, stir, and cook for a few minutes.
7. Add the veggies and the noodles the pan and stir to combine.
8. Add sauce to the pan and stir for a few minutes.
9. Serve.