Authors: Muhammad Adi Ikram bin Mohd Khazreen,Muhammad Hakimi bin Hamedi
Co authors (editors): Mohamad Azli bin Razali, Mohd Faisal Abdul Wahab
Food is something need to be embark as an art and we are the picasso of the food. We student from Hotel and Tourism Faculty published the "FOOD OF LIFE" magazine as ways to approach people to learn more about food.
People do wrote recipe from generation to generation but how do you make yours is that what makes the food interesting. The trick for making your own is to try from different kind of angle and believe in your own ARTS
A skewer is a short stick made of metal or wood that is used to hold food pieces together. Skewers are used in a variety of culinary preparations, including grilling or roasting meats, fish, and vegetables.
Marinade the meat
In a bowl, combine the ingredients for the marinade before adding the meat. For at least 30 minutes, preferably several hours or even overnight, cover and chill the food in the refrigerator.
Soak skewers
Before grilling, soak the wood or bamboo skewers in water for at least 30 minutes. This will lessen the likelihood that they will totally burn on the grill.
Cut the vegetables into pieces that are about the same width as the beef. Thread the meat and veggies onto two bamboo skewers, being careful not to poke yourself.
time To Grill
Set your grill up for intense, direct heat. Depending on how hot your grill is and how done you want your meat, cook for 8 to 10 minutes, sometimes rotating the meat.
Chilli crab sauce is described as "sensuous" and "sweet, yet savoury", with a "fluffy texture"
1 Dungeness crab, about 2 lb. size (1 kg)
1 coriander sprig, chopped for garnishing only
1 tablespoon sugar
2 tablespoons tamarind juice salt to taste
2 tablespoons cooking oil
1/4 cup water
tablespoon taucheo,
cloves garlic
inch (2 cm) fresh ginger
bean
The crab should be cleaned and cut into pieces. The green, juicy interior should be saved and stored aside.
Use a mortar and pestle or a food processor to pound the spice paste. Be sure to combine or pound the spice paste to a fine consistency.
15 minutes of warm water should be used to soak the tamarind seeds. Remove the juice, then throw away the seeds.
Cooking oil should be added to a hot wok.
The spice paste should be stir fried until fragrant and hot. Stir in 1/4 cup of water after adding the crab. For three minutes, cover the wok with its lid.
Stir well before adding the green, juicy material from the shell.
Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.
Dish up, garnish with chopped scallions and serve hot.
A rich meal of meat, most frequently beef (rendang daging), that has been slowly cooked and braised in coconut milk and seasoned with a herb and spice blend is what is popularly referred to as rendang.It is glutinous rice cooked with a little turmeric powder as a colorant. Usually it is eaten with curry or chicken rendang, or meat at public celebrations, such as weddings, Thanksgiving celebrations, and other special days.
MethodRice must be soaked, so combine it with water, turmeric, and rice in a big basin. With a spoon or spatula, thoroughly combine. Overnight storage on a counter.
The following day, completely drain the rice of all water.
Rice should be steamed after boiling some water in the food steamer. Lay the pandan leaves flat on the bottom of the container.
Fill the container with the rice. For ten minutes, the rice is steamed.
With the lid off, stir the rice with a spatula. For an additional five minutes, steam under the cover.
Make the coconut milk in the interim. Mix the salt and coconut milk in a pitcher. Mix thoroughly until salt dissolves.
Put the rice in a sizable bowl. Add the coconut milk gradually. After thoroughly combining, return the rice to the steamer.
Steam for an additional five minutes.
Place the bowl with the rice inside. With a spatula, mash the rice. For 30 minutes, the bowl will be wrapped in tin foil. Place aside.
Place the turmeric rice on a platter and serve with beef or chicken rendang when it's ready to eat. As long as it's warm, enjoy.
The spice paste ingredients should first be finely chopped before being processed in a food processor. Stir frying the ingredients in a stew pot with cinnamon, cloves, star anise, cardamom, and spice paste until fragrant. Stir for one minute after adding the steak and the pounded lemongrass. When the meat is nearly done, add the coconut milk, tamarind juice, and water and simmer while stirring constantly over medium heat. Add the sugar or palm sugar, kerisik, kaffir lime leaves, and stir to thoroughly combine with the meat. Simmer for 1 to 1 1/2 hours, or until the beef is extremely soft and the gravy has dried up, on low heat with the lid on. To taste, increase the sugar and salt. Serve right away with steaming rice and keep some for the following day.
"A proud national dish of Malaysia. Nasi lemak is made up of aromatic rice cooked in coconut milk and pandan leaves. Nasi lemak is usually eaten with friend chicken and boiled eggs. Can be commonly found during the morning and lunch hour."
For the rice:
2 cups coconut milk
2 cups water
¼ teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained
For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
¼ cup tamarind juice
For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed
Stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice in a medium saucepan over medium heat. Bring to a boil, covered. Reduce heat to low and cook for 20 to 30 minutes, or until done.
Cover the eggs in a saucepan with cold water. Bring water to a boil, then remove from heat.
Allow eggs to stand in hot water for 10 to 12 minutes, covered. Remove the eggs from the hot water, allow to cool, then peel and cut in half. Cucumber, sliced
Meanwhile, heat 1 cup vegetable oil in a large skillet or wok over medium-high heat. Cook, stirring constantly, until the peanuts are lightly toasted. With a slotted spoon, remove the peanuts and set them on paper towels to absorb any extra grease. Return the skillet to the heat.
Stir in the contents of one anchovy box; heat briefly, turning once, until crisp. Place on paper towels after removing with a slotted spoon. Remove the oil. Clean the skillet.
In a skillet, heat 2 tablespoons oil. Cook until the onion, garlic, and shallots are aromatic, about 1 to 2 minutes. Cook for 10 minutes, stirring occasionally, after adding the chile paste. If the chile paste is too dry, add a little water. Cook for 5 minutes after adding the remaining anchovies. Stir in the salt, sugar, and tamarind juice; cook until the sauce thickens, about 5 minutes.
Serve the onion and garlic sauce over the warm rice, topped with peanuts, fried anchovies, cucumbers, and eggs.
The soup is created with mackerel, and the asam, or tamarind, that gives it a tangy and enticing flavour, is what makes it unique.
500 gr mackerel fish gutted
500 gr thick rice noodles
10 cups water
3 stalks lemongrass
5 pieces asam gelugur / dried
tamarind peel
50 gr tamarind paste
1 Tbsp shrimp paste
3 pieces dried bunga kencong
5 Tbsp sugar or more to taste Salt to taste
100 gr red chilies fresh or dried (soak in warm water if using dried chilies)
150 gr shallots or use purple onion 25 gr garlic
25 gr galangal skinned
50 gr hae ko (petis udang) + 1 Tbsp hot water
1 large cucumber julienned
1 large purple onion thinly sliced
1 bunch fresh mint leaves
1 ginger flower finely chopped
100 gr pineapple chunks
1 head lettuce shredded
1 lime quartered
Bring 10 cups of water to boil and boil the mackerel fish for 10 minutes. Once cool enough to handle, flake the fish meat and set aside, save the bones and head. If you are using canned mackerel, they are already cooked and you can skip this step
Add the ground spices and herbs, fish bones, and the rest of the ingredients for soup base. Bring it to a boil and then lower the heat, cover the pot with a lid and let it simmer for 30 minutes. Turn off the heat and then strain the stock and discard all the solids
Stir the flaked fish back into the soup. Season the soup base with seasonings and adjust to your taste. The soup should be sour, sweet, lightly spicy, and with just hint of savory. Add more sugar as needed
Portion the cooked noodles, flaked fish into individual serving bowl. Ladle the hot soup generously over the noodles. Top with sliced cucumber, sliced onion, pineapple chunks, mint leaves, shredded lettuce, finely chopped ginger flower. Squeeze some lime juice over. Serve with hae ko diluted with some water on the side
from Johor state in southern Malaysia resembles Penang Laksa but differed greatly because it is eaten with spaghetti and the broth are made of grilled wolf herring (parang), concentrated coconut milk, onion and spices.
1 litre fish stock
800 g skinless Spanish mackerel or bonito, cut into large pieces
150 g green prawns, peeled, cleaned and coarsely chopped
50 g dried shrimp (hibi)
6 7slices dried assam
50 100 g Malaysian fish curry powder
100 g kerisik (roasted coconut paste)
500 ml (2 cups) coconut milk
500 g spaghetti
500 g bean shoots
300 g preserved turnip (chaipo), thinly sliced
1 red onion, thinly sliced
2 Lebanese cucumbers, thinly sliced
1bunch Vietnamese mint
2 limes, cut into wedges
10 g belachan (shrimp paste)
5 red chillies (Serrano or Jalapeño), stems removed, chopped
3 bird's eye chillies, stems removed, chopped
30 g red Asian shallots
1 lime, juiced salt, to taste
15 30 g dried chillies, soaked in hot water for 30 minutes, drained
350 g red onion, chopped
60 g ginger, peeled and chopped
60 g garlic, peeled
60 g galangal, peeled and chopped 70-80 g lemongrass stalks, white part only, chopped, green tops reserved 250 ml (1 cup) vegetable oil
For the sambal belachan, place the belachan in a dry frying pan or an open flame over medium heat and cook for 2 3 minutes or until lightly toasted. Transfer to a food processor, add the chillies and shallots and blitz until finely chopped. Add the lime juice and season to taste with salt. Transfer to a bowl and set aside.
For the laksa paste, place the chillies, onion, ginger, garlic, galangal and lemongrass stalks in a food processor and blitz until a smooth paste forms.
Heat the oil in a large heavy based saucepan over medium heat Add the paste and cook, stirring regularly for 10 15 minutes or until the paste has darkened in colour and the oil has started to separate from the solids.
Meanwhile, place the stock in a large saucepan bring to a simmer. Add the mackerel, prawns, dried shrimp, reserved lemongrass tops and 1 piece of assam and simmer gentlyuntil the fish is just cooked through. Remove the fish, prawns and shrimp with a slotted spoon, then remove and discard the lemongrass from the stock.
Place the fish and prawns in a food processor with a little hot stock and blitz into a smooth paste
Place the curry powder in a bowl, add enough of the reserved stock to make a paste, then add to the pan with the laksa paste. Cook, stirring regularly over low heat for 5 10 minutes or until darkened. Add the remaining stock and the fish mixture and simmer for 15 20 minutes, stirring regularly. Add the coconut milk, kerisik and the remaining assam slices and simmer.
Season to taste and adjust according to your preference.
Cook the spaghetti in a large saucepan of lightly salted boiling water until al dente. Drain, refresh under cold running water, then drizzle with a little oil to prevent it sticking
To serve, divide the spaghetti between bowls, shaping into mounds. Ladle over the hot laksa, then add the toppings and serve with the sambal on the side.
Laksa Johor
Kueh (or kuih in Malay) are types of snacks that have become a staple in Malaysian food culture. Kueh can be both sweet or savoury, and they are often baked or steamed, traditionally using a charcoal fire. Many kueh are made from glutinous rice, coconut and gula melaka (palm sugar). People usuallyenjoykuehinthemorningandhightea.
A Banjarese and Malay confection known as kuih seri muka, sri muka, or putri salat (lit. gorgeous face cake), has two layers: steamed glutinous rice on the bottom half, and a layer of green custard cooked with pandan juice on top (hence the green colour).
9 inch
Prep: 10 min Cook 1h 20
400
Pandan
Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
Prepare a 9 inch round or square cake pan and spray with cooking spray or line with plastic wrap. Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
Steam for 30 minutes.
After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.
Steam for another 10 minutes.
Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.
Add eggs and whisk well then strain into a medium sized metal bowl or pot. Place pandan mixture over simmering water (double boiler or bain marie)
Stir continuously and cook till custard starts to thicken. (15 minutes)
Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes. Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond
15
450 g glutinous rice (soak for at least 4 hours)
135 g (1/2 cup + 1 tbsp) thick coconut milk
125 g (1/2 cup + 1 tsp) plain water
1 tsp fine salt
3 pcs pandan leaves
110 g gula Melaka (coconut palm sugar)
25 g dark brown sugar
80 g hot water
2 pcs pandan leaves
160 g fresh shredded coconut slaked cornstarch (1 1/2 tsps cornstarch + 1 tbsp water)
1 Drain soaked glutinous rice (Reminder: The soaking time for different types of glutinous rice might be different).
2 Put pandan leaves in baking pan, add in drained glutinous rice, spread evenly with spatula Add plain water and salt to thick coconut milk, mix well, then add to glutinous rice.
3 Steam glutinous rice over medium heat for 30 minutes. After steaming for 15 minutes, fluff the glutinous rice with a spoon, then continue steaming for another 15 minutes.
4 After steaming for 30 minutes, discard pandan leaves.
5 Set aside the steamed glutinous rice to cool (slightly cover to prevent it from drying).
1 Combine coconut palm sugar, dark brown sugar, hot water and pandan leaves in a saucepan, cook over medium heat until sugar fully dissolved.
2 Strain sugar syrup through a sieve into non stick cooking pan, add in slaked cornstarch, mix well. Add in shredded coconut, mix until combined.
3 Cook over medium heat until the liquid has dried up. Set aside to cool
1 Prepare 15 pieces rectangle banana leaves. Blanch in hot boiling water until softened Wash with dish washing net, then dry with kitchen towels.
2 Put about 59 g of steamed glutinous rice in the middle of banana leaf, top with 1 tbsp of coconut topping, then wrap with banana leaf
Happiness is knowing Happithere ness is knowing Happithere ness is knowing there is cake in the ioven s cake in the ioven s cake in the oven
Kuih keria are Malaysian deep fried doughnuts that are made from sweet potatoes. After they are steamed and mashed, the potatoes are combined with flour to form a pliable dough that is then shaped into doughnut rings. Unlike other types of doughnuts, this version is not leavened, resulting in somewhat denser texture
After they have been fried, the doughnuts are usually sugar glazed or generously coated in white or palm sugar (gula melaka)
Ingredients:
DOUGH
600 g sweet potatoes
6 tbsp wheat flour
1 tsp fine sea salt
GLAZE
6 tbsp granulated sugar
5 tbsp water
Steps:
1.
2.
3. 4.
STEAM SWEET POTATOES: Peel and chop sweet potatoes into 1 inch slices. Steam on high fire until soften (about 20 minutes).
MASH: Mash with a fork or a potato masher.
MAKE DOUGH: Add wheat flour and salt. Mix well. Knead until a dough is form. You can also knead it with a stand mixer.
SHAPE INTO DOUGHNUTS: Coat your hands and work surface with flour to prevent sweet potato from sticking to your hands. Scoop sweet potatoes into your hands and roll into equal size balls (50 g is not too big and not too small). Then shape them into doughnuts.
5.
6. 7. 8.
FRY: Heat enough oil in the pan. Deep fry until golden brown. Place them on a wire rack or paper towels.
MAKE SUGAR SYRUP: In another pan, add water and sugar. Boil until the syrup is thick and bubbling.
GLAZE DOUGHNUTS. Turn off fire and throw in all the doughnuts. Mix all the doughnuts in the sugar syrup. Keep on stirring until the sugar crystallises and coat all the surface of the doughnuts.
COOL & SERVE: Serve when doughnuts is cool enough to touch.
‘Pulut tai tai’ or ‘pulut tekan’ is a Nyonya kuih made of fluffy glutinous rice steamed in coconut milk. Pulut tekan literally translates to ‘pressed glutinous rice’. It is served together with 'kaya', a coconut milk spread.
It is also known as “pulut tai tai” for its elegant outlook. Tai Tai refers to a rich man’s wife who enjoys a life of leisure It is said that this specific kuih was only served to the wives of rich men back then.
STEPS
In a saucepan, boil the butterfly pea flowers and 150ml water. Simmer for few minutes and off the fire. Steep for 10 minutes. When cool down, strain to extract the indigo blue colouring. Set aside.
Wash the glutinous rice. Soak 1/3 of glutinous rice with the blue colouring extract and balance of rice with water. Add ½ tablespoon of vinegar to the blue colouring rice and stir well. Then add 1 tablespoon of vinegar to the balance of rice and stir well. Soak for at least 4 hours or overnight. The next day or 4 hours later, the rice should be stained with blue color. Drain both glutinous rice. Prepare the steamer. Line the steaming tray with banana leave and lightly grease with oil. Place pandan leave in the tray. Place both the glutinous rice into the lined steaming tray. Mix coconut milk with salt. Pour ½ the coconut mixture over the rice and mix well. Steam over high heat for 20 minutes. Remove from steamer and fluff the rice with a pair of chopstick and discard the pandan leaves.
Then add the balance of coconut milk mixture. Return to steamer and steam for another 10 to 15 minutes. Line the 7 X 7 inch square pan with banana leave and lightly grease with oil. Transfer the cooked rice to the pan, alternating the blue portion with white. Mix well. Level the surface and press down the rice with a banana leaf. Cover the top of the rice with a banana leaf and place a heavy object on it to compress the rice.
Leave to cool before cutting into pieces to serve with Kaya.
A little round or oval-shaped Chinese pastry with a soft, sticky skin made of glutinous rice flour and a sweet filling in the center, is known as Red tortoise cake. It is exhibited sitting on a square of banana leaf and has been sculpted to resemble a tortoise shell.
Green Bean Filling
300 g (10 oz.) split green bean, washed and soaked for 6 hours
200 g (7 oz.) fine sugar
4 tablespoons oil
Angku Skin
1/8 teaspoon Wilton red coloring
200 g (7 oz.) wheat starch, Tung Mein Fun 150 g (5 oz.) water
500 g (17 oz.) boiling water
4 tablespoons sugar 500 g (17 oz.) glutinous rice flour 100 g (3.5 oz.) mashed orange color sweet potato
250 g (8 oz.) water
120 g (4 oz.) cooking oil
To Make Angku
1 banana leaf, cut into rectangle to fit the angku mould
3 tablespoons oil
Lightly grease the cut banana leaves with oil. Divide skin dough into 30 pieces. Flatten each dough into 1/4 inch thick and wrap the filling inside. Roll into a ball.
Lightly dust the Angku mould with glutinous rice flour. Press the dough ball into the mould and lightly knock it out. Place Angku on the banana leaf.
Steam over boiling water for 10 minutes. Brush the surface of the cooked Angku with oil to give it a glossy look.
Spring rolls are savoury rolls made of a thinly rolled cylindrical pastry and filled with cabbage and other vegetables.
Ingredients
1 tbsp soy sauce
1 tbsp rice wine or white wine
1 pinch black pepper freshly ground
1 tsp cornstarch
500 gms – 1 lb. ground chicken
2 tbsp vegetable oil divided
2 cloves garlic finely minced
1 tsp fresh ginger grated
1 stalk green onion chopped
1/2 head of small cabbage shredded
2 carrots shredded
2 tbsp oyster sauce
1 tbsp cornstarch
1/4 cup water
50 spring roll wrappers defrosted
Vegetable oil for deep frying
Combine the soy sauce, wine, pepper, and cornstarch in a sizable bowl. Stir in the chicken mince after adding it Give it 10 minutes to marinate
Over a high flame, warm a wok. Add 1 tablespoon of the vegetable oil after it is heated. The ground chicken should be stir fried until browned.
Turn the heat to medium after cleaning the wok. Add the remaining vegetable oil. The green onion, garlic, and ginger are then added.
Add the cabbage and carrots. Turn the heat to medium high and stir thoroughly. The vegetables should be stir fried until the carrots are tender.
Stir the cornstarch and water together in a small bowl.
Place the wrapper like a diamond on a spot that is clean and dry before stuffing the spring rolls
One tablespoon of filler should be placed close to the bottom corner.
Roll tightly after folding the corner over. Roll tightly after folding the left side over, then the opposite side
Close it up after applying a thin layer of cornstarch slurry to the edge.
To protect them from drying out, place them seam side down and keep them covered with cling film. They are deep fried until evenly browned, flipping them occasionally in hot vegetable oil It should just take two or three minutes. To get rid of the extra oil, place them on a plate covered with kitchen paper.
A recipe has no soul. You, as the cook must bring SOUL to the recipe.
-Thomas Keller