Herts Malaysian Cookbook
Editor in chief : Janice Ma Creative director: Janice Ma Writer: Heyleng Wong Assistant editor: Heyleng Wong
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Simple dishes that you can make by yourself! “Don’t have a meal plan. No worries, we’ve some scrumptious yet easy recipes for students while studying abroad. ”
F
or the Malaysian
local food and miss their home
be a great way to relax after a day
students who miss
food.
of classes and studying, and it will
the food back home,
This booklet will help you to get
save your money. We are going
you can try to cook
started if you have not cooked
to introduce some simple Malay-
before, and help you become a
sian food recipes to the students.
the food by yourself. When you are away from home, the chances are good that you will have to do all of your own cooking
EASY and QUICK!
instead of going to cafeteria or eat out
better cook if you al-
The food are Chilli Pan Mee, Roti
ready have some
Paratha and curry chicken, dump-
cooking experi-
lings, Hainanese chicken rice, nasi
ence. Hertford-
lemak, Prawn mee, and Yee Mee
shire Malay-
Cantonese Style.
sian Society
Malaysia is a multi–ethnic, multi-
now presents you
cultural, and multilingual society.
a booklet about some
The result is an extensive assort-
every meal. Moreover, food is one
tips and advice that will help you
ment of mouth-watering Malaysia
of the causes of homesick for the
make cooking enjoyable and cook
food.
students, they might not like the
your own Malaysian food. It can
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Roti Paratha and Curry Chicken INGREDIENTS
INSTRUCTIONS
Roti Paratha
Roti Paratha
Buy frozen roti paratha from Asda supermarket
Curry Chicken
2 tablespoons oil 1 onion, diced 1 oz (25 g) curry powder for meat 1kg chicken, chopped into pieces 3 cups water 1 big tomato, cut into wedges 3 small potatoes, peeled and cut into wedges 1/2 a can of coconut milk Salt to taste
1. Remove a packet of paratha from the freezer (Do not defrost as they may dough too sticky). 2. Place one piece on a preheat non-stick frying pan. 3. Gently moving paratha around the pan and turning occasionally for 1-2 minutes on each side until both sides are crispy and golden brown.
Curry Chicken
1. Add the oil to a big pot and heat it up until hot. Add the onions and stir-fry until aromatic before adding the curry powder. 2. Do a few quick stirs until you smell the aroma, then add the chicken, stir to combine well, for about 1 minute. 3. Add the water into the pot and bring it to boil. 4. Lower the heat and add the tomatoes, and potatoes. 5. Cover the pot and let simmer for about 30-45 minutes, or until chicken becomes tender. 6. Add the coconut milk and salt to taste and simmer for another 5 minutes or so. Dish out and serve immediately with roti paratha.
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Penang Hokkien Mee/ Prawn Mee Recipe
INGREDIENTS
INSTRUCTIONS
1 pack of yellow noodles 1 pack of rice vermicelli 60g bean sprouts
1. Mix one packet of Prawn Mee Paste in 1500ml boiling water. 2. Bring to boil and keep boiling under low heat. 3. Blanch yellow noodles, rice vermicelli and bean sprout in boiled water, divide into 6 portions and put in 6 big bowls. 4. Add in some slices of cooked chicken breast slices, shrimps, hard-boiled egg, fried shallots crisps and spring onions into each bowl. 5. Add in the hot prawn noodle soup into the bowl of noodles and serve hot.
Soup
Tumisan MI UDANG Paste for Prawn Mee (You can easily buy it from Asian supermarket at the town centre, Hatfield.)
Toppings
1/2 pound of chicken breast (boiled and sliced thinly) 1/2 pound shrimp (shelled and deveined) 6 hard-boiled eggs (shelled and quartered) Some fried shallot crisps (storebought)
Malaysian Food
Yee Mee Cantonese Style INGREDIENTS
INSTRUCTIONS
1 pack of yee mee 5-6 pieces of crabs-ticks 3 small sliced of chicken 2 cloves of garlic (chopped) Half ginger 1 egg - lightly beaten Chinese leaf, carrot, young corn (small portion of each; optional)
1. Heat oil in wok. Add in garlic and ginger. 2. Add chicken , stir fry. 3. Slowly add chicken stock and let it boil, add in ingredient A, followed by egg. 4. Add all vegetables, crab-sticks and corn flour mixture. Remove from stove. 5. Put the Yee Mee in a plate, then pour the hot sauce slowly then, served.
Ingredient A- Combine in a
bowl 1 tsp sesame oil 1 tsp light soy sauce 1 tsp oyster sauce 1 tblsp chicken stock 1 tsp pepper A pinch of sugar Salt to taste 3 tblsp corn flour (mixed with water for thickening purpose)
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Nasi Lemak
Chilli Pan Mee
INGREDIENTS 2 tablespoon of dried chillies 2 handful of dried anchovies 1 pack of noodles (can get from Asian supermarket) 400g Minced beef/pork 5 poached eggs
INSTRUCTIONS Noodles
Boiled the water in a pot and put the noodles in until it become soft and rinsed it with cold water.
Nasi lemak is a fragrant rice dish cooked in coconut milk and this dish can be commonly found in Malaysia, where it is considered the national dish.
INGREDIENTS
Minced Beef/ Pork
1. Marinate minced beef/ pork with soy sauce, a pinch of salt, black pepper and sesame oil 2. Heat up a pan, fry the garlic until it became caramelized, add in the minced and cook it. You’re done!
INSTRUCTIONS
Anchovies
Coconut Milk Steamed Rice 1. Just like making steamed rice, rinse your rice and drain. Add 2 cups of rice 3 screw-pine leaves (tie them into a knot as shown above) Salt to taste 1 small can of coconut milk (5.6 oz size) Some water Tamarind Juice 1 cup of water Tamarind pulp (size of a small ping pong ball)
Sambal Ikan Bilis (Dried anchovies samba)
1/2 red onion 1 cup ikan bilis (dried anchovies) 1 clove garlic 4 shallots 10 dried chillies 1 teaspoon of belacan (prawn paste) 1/4 teaspoon of salt 1 tablespoon of sugar
the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice. 2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside. 3. Pound the prawn paste together with shallots, garlic, and de-seeded dried chillies with a mortar and pestle. You can also grind them with a food processor. 4. Slice the red onion into rings. 5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavour into the water. Drain the pulp and save the tamarind juice. 6. Heat some oil in a pan and fry the spice paste until fragrant. 7. Add in the onion rings. 8.Add in the ikan bilis and stir well. 9. Add tamarind juice, salt, and sugar. 10. Simmer on low heat until the gravy thickens. Set aside. 11. Clean the small fish, cut them into half and season with salt. Deep fry. 12. Cut the cucumber into slices and then quartered into four small pieces. 13. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice. 14. Serve with fried fish, cucumber slices, and hard-boiled eggs.
Fried the anchovies until it become caramelized. When everything is done, put all the ingredients in a bowl. There you go!
INGREDIENTS
INSTRUCTIONS
For dumpling skins
1. First, chop the carrots as thin as possible and cut it around 3-4cm long. 2. Put the chopped carrots, chives, minced pork, corn flour, egg, sugar, salt, basically all the ingredients in to a big bowl and mixed it well. 3. Get your dumpling skins and put a tablespoon of the mixture in the centre of the dumpling skin and crimp the skin. 4. When you are done, put a pan on low heat and cover it with olive oil. 5. Fit as many as your dumpling to the pan. 6. Boil some water and pour it over the dumplings until the water is half way up of the dumplings. 7. Cover up the pan and let them to boil until the water is gone. Then we are done and can be served with the dipping sauce.
Pack of Dumpling Skins (you can find this form your local Chinese supermarket)
For Minced pork/beef
1 pack of minced pork/beef 2 Carrots 1 egg 1 Teaspoon of sugar Half teaspoon of salt 4 tablespoon of black pepper 6 tablespoon of olive oil Half teaspoon of Chicken Concentrate/Chicken Powder 1 Pack of chives
Dipping sauce
Other ingredients
3 tablespoon soy sauce 1 teaspoon lemon juice 4 tablespoon balsamic vinegar
2 hard-boiled eggs (cut into half) 3 small fish (sardines or smelt fish) 1 small cucumber (cut into slices and then quartered)
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Chinese Dumplings
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Hainanese Chicken Rice
INGREDIENTS 2 packs of Doritos Mature cheddar cheese 1 jar of jalape単o
Nachos
INSTRUCTIONS 1. Preheat the oven to 220C. 2. Place the chips on the pan, scatter over the sliced jalape単o and cheese on top of the chips. 3. Put the pan into the oven and cook until the cheese has melted, approximately 4-5 minutes.
INGREDIENTS
INSTRUCTIONS
For chicken
For chicken
1 whole chicken 3 teaspoons of sea salt 1/2 fresh ginger, smashed
For chili sauce
1 pinch of salt and 3 pinch sugar 1 tablespoon of lemon juice 2 teaspoon of dried chili 2 teaspoon of Chinese chili sauce 2 tablespoon of smashed ginger 1 tablespoon of smashed garlic 1 teaspoon of smashed red onion
For rice
3 cups of rice 5 cloves of garlic 1 tablespoon of butter Small piece of ginger 1 tablespoon of soy sauce 2 tablespoon of Asian sesame oil
Braised mushroom chicken
1. Remove the fat from the chicken. Rub the chicken inside and out with one teaspoon of salt. 2. Boil a pot of hot water to boil the chicken with 2 teaspoons salt. After 20 minutes, take the chicken out from the pot and transfer chicken to a large bowl of ice and cold water. 3. Drain chicken and pat dry with paper towels. Cut into pieces and ready to serve.
For rice
1. Wash the rice with until the water runs clear and drain well. 2. Cook the rice with butter, ginger, soy sauce and Asian sesame oil in the rice cooker. 3. If you do not have rice cooker, cook the rice with moderate heat, stirring until browned. Add garlic and stir for 1 minute. 4. Cook the rice with very low heat until the rice is tender and liquid is absorbed.
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INGREDIENTS
INSTRUCTIONS
10 dried mushrooms (soak it in cold water for 2 hours before cooking) 700g chicken thighs Spring onion Ginger Garlic 3 tbsp soya sauce 1 tbsp rice wine 3 tbsp oyster sauce 3 tbsp sesame oil Sugar
1. Cut ginger, garlic, spring onion and mushrooms into slices. Cut the chicken into small parts. 2. Marinate the chicken with sesame oil, soya sauce, and rice wine. 3. Heat up the pan with some oil, stir fried the ginger, spring onion and mushroom until they are caramelised. Then, add in chicken into the pan and stir fried for about 1-2 minutes. 4. Pour 100ml water into the pan, 3 tbsp oyster sauce and some sugar. 5. Braise the ingredients in low fire for about 15-20 minutes.
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Lemon Cheesecake INGREDIENTS Digestive biscuit 10 pieces Butter 40g Cream cheese 200g 2 egg whites 2 egg yolks Sugar 100g Single or double cream 300g Gelatin 10g
INSTRUCTIONS 1. Break Digestive biscuit into small pieces and mix it into crumbs. Meanwhile, heat up 40g butter in a bowl (water-barrier) to liquid. Then, mixture the butter with the biscuit crumbs evenly moistened. 2. Press the mixture into the bottom of the pan and refrigerate while making the filing. 3. Soak the gelatin leaf. 4. Mix the 200g cream cheese and 20g white sugar, then add the 2 egg yolks and mix well. 5. Heat up gelatin in a bowl (water-barrier) to liquid. Add in to the mixture and mix evenly. 6. Add in 2 egg whites, 80g white sugar, 50ml lemon juice and continue mixing the filing. 7. Spread evenly onto crust and freeze until firm, refrigerate at least 4 hours before serving.
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