Malaysian/Indonesian Food


Malaysian Fish Curry
(Ikan Moolee)

Ingredients:

700 grams of fish fillet
pinch of salt
1 packet of coconut powder
2 tablespoons of vegetable oil
1 piece of galingal or fresh ginger (2.5cm long)
2 small red chillis (seeded and chopped)
2 cloves of garlic (chopped finely)
1 piece of lemon grass (5cm long) shredded
1 piece of belachan (shrimp paste) or 1 tablespoon of fish sauce
2 1/2 cups of chicken stock
1/2 teaspoon of tumeric powder
3 teaspoons of sugar
juive of 1 lime or 1/2 lemon

Method:



1:  Cut the fish into large chunks, rub with          2:  Heat the vegetable oil and fry the galingal or 
salt and leave aside.                                          ginger, chillis, garlic and lemon grass until fragrant.
                                                                        Stir in the belachan or fish sauce. Add the coconut
                                                                        powder mixed with 1 cup of water.

3:  Add the chicken stock, tumeric, sugar 
a little salt and the lime or lemon juice.
Simmer for 10 minutes. Add the fish and 
simmer for another 6-8 minutes. Stir and 
mix well. Serve with rice.
 


Laksa Lemak

Ingredients:

25 grams of raw cashew nuts
3 spring onions (sliced)
1 piece of lemon grass (2cm long) and chopped
2 cloves of garlic (crushed)
2 tablespoons of vegetable oil
1 piece belachan (1/2 inch square)
1 tablespoon of mild curry paste
400 gram can of coconut milk
1/2 chicken stock cube
3 curry leaves (optional)
450 grams of fish fillet
225 grams of peeled prawns
1 small lettuce (shredded)
115 grams of bean sprouts
1/2 cucumber (sliced and shredded)
150 grams of laksa noodles (soak for 10 minutes before using)

Method:

1:  Grind the cashew nuts in a blender                      2:  Heat the oil in a large wok or saucepan.
or using a pestle and mortar together                       Add the ground nuts, lemon grass and garlic.
with the lemon grass and garlic. Cook                     Fry until the nuts go brown....about 1-2 minutes.
laksa noodles according to the 
instructions on the packet.

3:  Add the shrimp paste and curry                         4:  Cut the fish into bite sized pieces. Put the
paste, followed by the coconut milk,                      fish and prawns into the pot and simmer for 
stock cube and curry leaves. Simmer                     3-4 minutes. Serve hot
for 10 minutes.

 


Rendang Masak Hitam Manis

Ingredients:

500 grams of beef cut into 1cm cubes

A.
15 dried chillies (soaked)
15-20 Chilli padi
10 spring onions
2 clovs of garlic
2 cm ginger (peeled)
3 cm galingale (lengkuas)
2 stalks of lemon grass

B
3 tablespoons of oil
1/2 tablespoon of thick soya sauce
2 tablespoons of tomato sauce
3 cups of coconut milk
1 1/2 teaspoon salt
1/2 tablespoon of sugar
6 curry leaves (optional)
 

Method:



1:  Put all of "A" into a blender and blend          2: Heat 3 tablespoons of oil in a pot and fry the 
thoroughly. Marinate beef with A for about       beef mixture. Add the thick soya sauce, coconut
1/2 an hour.                                                     milk, tomato sauce and salt.

3:  Simmer the mixture until it becomes thick.    Reduce the heat and stir continuously until dry.
Add the sugar and curry leaves.                       Serve with rice.