Malaysia Mei logo - green mortar and pestle

MALAYSIA MEI'S KITCHEN

Recipes

Malaysian seafood laksa noodle soup
Seafood Laksa Noddle Soup

Seafood Laksa Noddle Soup

Serves 6

This epic delicious Malaysia/Singapore spiced flavor coconut base soup is a traditional "Nonya" culture comfort food, Nyoya means "food of Love" which originated from interracial marriage between Chinese decent and Local Malay decent. Every region has its own version of spicy and take on this recipe. It is one of the most popular food which feature from street-food vendors to fine-dining restaurant and home-cook.

Laksa’s Broth
3 tablespoon canola or vegetable oil
4 tablespoons Malaysian Curry paste or Penang chili paste (Mae Ploy brand)
2 stalk lemongrass, cut into 4 inches lengthwise, lightly bruised with back of knife
8 kaffir lime leaves, remove the middle stems and thinly sliced
4 cups chicken stock, home-made or store-bought
2 cups coconut milk
½ cup evaporated milk
3 tablespoons fish sauce or more to taste
3 tablespoons tamarind juice
¼ cup fresh curry leaves if available, removed stem

Soup ingredients
Fresh Ramen-Soba noodles or Fresh Pho Noodles or Dried Vermicelli Noodles
12 peeled and deveined large shrimp
12 fresh bay scallop
1 package fish balls or Sliced fish cake
1 package dried tofu puff

Garnishes
3 hard-boiled egg, quartered
1 cup fresh bean sprout
¼ cup coarsely chopped green onion
1 cup fresh pineapple slices
¼ cup coarsely chopped cilantro
¼ cup fresh mint leaves or basil or combined
¼ cup freshly ground peanut (optional)

In a large stockpot, add the oil and sauté the curry paste with the lemongrass & kaffir lime leaves for 3 minutes or until fragrant. Add the chicken stock and bring to a boil, about 15 minutes, add the coconut and evaporated milk, season with fish sauce and tamarind juice to taste. Adjust the seasoning to balance the salt, sweet and sour flavor.

Continue to let it to simmer over low heat for 20 minutes. Add the fish balls or cake and tofu puff and cook for 10 minutes, then cook the shrimp and scallop for 1-2 minutes in the broth. Turn off the heat. Add the curry leaves. Discard the lemongrass.

Meanwhile – blanch the noodles for 3 minutes or until al-dente. Drain the noodles and slightly drain in cold running water for a second or so, and transfer to a bowl.

To serve – Divide the noodles, fish balls, shrimp, scallop into 6 individual soup bowl, Pour a ladle of the hot laksa broth into the noodles mixture, garnish with hard-boiled egg, bean sprout, green onion, cilantro, pineapple, mint, basil and sprinkle ground peanut and serve immediately.

Malaysian Tropical Fruit Salad with Tamarind Vinaigrette – ROJAK Salad

Serves 4 - 6

1 package extra firm tofu, drain and pat-dry, cut into 1-inch cubes
Vegetable or canola oil for deep frying
1 English or Asian pickle cucumber, peeled and ¼ inch julienne
1 Granny smith apple, ¼ inch julienne
1 fresh mango, peeled and cut ¼ inch julienne
1 cup medium diced pineapple, ¼ inch julienne
1 cup peeled fresh Mango and ¼ inch julienne
½ cup freshly toasted ground peanut

Tamarind Vinaigrette
2 tablespoons concentrated tamarind juice
2 tablespoons lime juice
½ teaspoon sambal olek or more to taste
1 tablespoon shrimp paste
2 tablespoon fish sauce, prefer Red Boat brand
1 tablespooon crushed palm sugar or more to taste

Garnishes
coarsely chopped fresh mint & edible flowers

In a medium sauce pan preheated 2 cups of oil to 350F. Fry the tofu until golden brown and crisp, about 2-4 minutes. Transfer to a paper towel - lined plate to absorb excess oil.

To make the vinaigrette
In a small mixing bowl, whisk together the tamarind, lime juice, sambal olek, shrimp paste, fish sauce and palm sugar, season to taste to adjust the salty, sour, sweet and umami.

To Assemble the Salad
Toss the tofu, cucumber, apple, jicama, pineapple, mango, ½ of the peanut and mix well with the vinaigrette and arrange nicely on a salad platter. Garnish with remaining peanuts, mint and flowers.

Malaysian Chicken Curry with Potatoes

Serves 6 - 8

3 -4 dried Thai red chilies, remove stems
2 teaspoon cumin seeds
1 tablespoon coriander seeds
2 cinnamon stick
2 whole cloves
6 green cardamom pods
3 tablespoon vegetables or canola oil
1 (3-4 pound) chicken, cut into 8 -10 pieces
Kosher salt and freshly ground black pepper
2 tablespoon curry powder (Madras)
3 medium yellow onion, medium diced
3 tablespoons chopped fresh ginger
1 tablespoon chopped garlic
1 cup canned or homemade chicken stock
2 cups coconut milk
Palm sugar to taste
2 tablespoon tamarind juice
2 medium tomatoes
5 yukon potatoes, quartered
1/3 cup chopped fresh cilantro

In a small skillet, dry roast the chilies, cumin, coriander, cinnamon, cloves, and cardamom by heating them over medium low heat for 1-2 minutes or until just until fragrant. Place the spices in a spice grinder and grind to a fine powder. Set aside.

In a large skillet or a wok, heat the oil over medium heat. Season chicken well with salt, pepper and curry powder and brown on all sides, about 8 minutes. Set the chicken aside.

In the same pan, sauté the onion, ginger and garlic until the onion just beginning to brown, about 5 minutes. Scraping up any brown bits on the bottom of the pan, add the onion mixture to a food processor along with the ground spices mixture and the stock and puree. Return the mixture to the skillet or wok, add the reserved chicken and coconut milk, partially cover and cook for 35 minutes or until the chicken is cooked through and the sauce is thicken. During the last 15 minutes, add in the potatoes to cook through tender. Stir every 5 minutes or so to make sure the sauce does not burn. Season to taste with salt, pepper, sugar and tamarind juice. Just before serving, stir in the tomatoes and cilantro and serve hot along with basmati or jasmine rice.

Malaysian Beef Satay

Makes 16 - 20 skewers

16-20 bamboo skewers, soaked in Salted water 2 lbs beef (sirloin), cut into 1/4-inch thick, 3/4-1-inch cubes 1 small Asian/English cucumber, cut into small pieces 1 red onion, cut into quarters 2 sheets fresh or frozen banana leaves for garnish

Marinade for Beef
1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, cut into 1-inch length and lightly bruised
4 tablespoons palm sugar
3 tablespoon coconut milk
1 teaspoon salt
4 tablespoons oil

Blend all the marinade ingredients in a food-processer until smooth paste.

Heat up the oil in a medium sautéed pan, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer into a mixing bowl and evenly coat the beef slices with the marinade mixture for at least 1 -2 hour or longer if time allow.

Sliced lengthwise two beef slices onto each skewer.

Preheat the griller – brush a little oil onto the griller and grill the beef skewers for 1-2 minutes or until the meat cooked to medium-rare.

Arrange the grilled beef satay, cucumber and onion on a platter lined with banana leaves, serve with peanut sauce.