Malaysia Satay

"Known as sate in Malay (and pronounced similar to the English), it can be found throughout every state in Malaysia. Besides restaurants that serve satays, one can find hawkers selling satay in food courts and Pasar malam (night markets) ."

Ingredients :

600 g beef, cut into bite sized pieces

3 cloves garlic

2 stalks lemon grass

2 cm piece ginger

2 cm piece galangal

1 teaspoon turmeric powder

3 teaspoons sugar

2 cups oil

salt to taste

Method

1.Marinate the beef with the ground ingredients, turmeric powder, salt and sugar.
2.Leave aside for 4 hours.
3.Heat oil and fry the meat until cooked.
4.Serve immediately with chili sauce.

Serves 4-6

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Malaysian hawker food fair.

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Malaysian hawker food fair.

A Malaysian snack, Cucur Udang

A Malaysian snack, cucur udang (traditional prawn fritters) that combines bean sprouts, spring onion, chilli with a mixture of self-raising and rice flour.

Recipe:

1/2 cup fresh shrimp; shelled, deveined and halved
1/2 cup kucai (Chinese chives), cut into 1 inch pieces
1/2 cup fresh bean sprouts
1/4 cup chopped onion
4 cups all-purpose flour
salt to taste
1/8 drop yellow food coloring
5 tablespoons water
1 cup vegetable oil

Method :

1. In a large mixing bowl, combine shrimp, kucai, sprouts, onion, flour, salt to taste and food coloring; mix well. Add enough water to make mixture resemble muffin batter; stir together.

2. In a large saucepan or oil fryer, heat oil and drop batter by tablespoons into hot oil; fry until golden brown and serve.

Bombay Chicken Recipe

"Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit."


Recipe:

1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
1/2 cup chopped onion
1 1/2 tsp sugar
1 tsp salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tbsp butter, melted
4 tsp curry powder, divided
1/2 tsp paprika

Method:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.

3. Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Chinese Tea Leaf Eggs Recipe

"It combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive!"

Recipe :

8 eggs
1 teaspoon salt
3 cups water
1 tablespoon soy sauce
1 tablespoon black soy sauce
1/4 teaspoon salt
2 tablespoons black tea leaves
2 pods star anise
1 (2 inch) piece cinnamon stick
1 tablespoon tangerine zest

Method:

1. In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).

2. In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.