Malay Recipes

Food from Malaysia, Indonesia, Singapore, Brunei, Mindanao (Philippines) and Southern Thailand.

How to cook: Spicy mung bean sprouts and tofu

chili-mung-beans-sprouts-tofu

A variation of the chili eggplants. The same spice paste is used but this dish has more crisp to it. The fried tofu cubes add body and volume to the dish; the mung bean sprouts add a lightness and sweetness that is as refreshing as a sunny tropical day.For best results, do not overcook the mung bean sprouts. They are … [Read more...]

How to cook: Sambal kangkong with shrimp paste

spicy-kangkong

Having just recently discovered the myriad of kangkong recipes in various Asian cuisines, my kangkong world has expanded by leaps and bounds. How was I to know that by simply changing the spelling of kangkong into kangkung or by splitting kang kong into two words, I'd discover so many other ways to cook it apart from … [Read more...]

How to cook: Chili eggplants

chili-eggplants

On Asian Food Channel, there is a Malaysian cooking show that I can watch with the audio off. Yep, the talkies are in Malaysian but there are subtitles. I love that show although I can't even remember its name. The cook is a middle-aged woman who often wears her native garb. It is from her that I learned how to saute, … [Read more...]

How to cook: Steamed sticky rice and pork wrapped in banana leaves

pork-sticky-rice6

The Chinese zongzi -- sticky rice wrapped in leaves then steamed -- has many variations all over Asia. Some are savory while others are sweet. Although bamboo leaves are traditionally used for zongzi, elsewhere in Asia, other leaves like lotus and banana are used. The filling that goes with the rice varies from region to … [Read more...]

How to cook: Nasi ayam panggang (roast chicken rice)

roast-chicken-rice

If you're a fan of Hainanese chicken rice, you'll like this roast version of the rice and chicken combo. The Malaysian roast chicken rice is a dish that consists of marinated and roasted chicken served with rice cooked in broth with herbs and spices. Traditional recipes usually use a whole uncut chicken but since there was … [Read more...]

How to cook: Balinese Beef Strips (Daging Masak Bali)

balinese-beef-strips

It's simple to prepare and the ingredients are inexpensive (stewing meat is a lot cheaper than loins and rounds). But when you taste the dish, you wouldn't think it's simple and cheap. The flavors are complex and deep (hot, spicy, a bit sweet and a bit salty) and the dish is very aromatic. Following the traditional method … [Read more...]

How to cook: Mi Goreng (fried noodles)

Mi Goreng (fried noodles)

A dish descended from the Chinese chow mein. It's mi goreng or mie goreng in Indonesia; mee goreng or mi goreng in Malaysia. It is ubiquitous in both countries, and in Singapore too, where it is often sold as hawker food. Whatever the spelling, it translates to "fried noodles."But just so it's clear. This is a stir … [Read more...]

How to cook: Rice, biryani style

biryani-rice2

If I had saffron water to drizzle over the rice after cooking, and if I had used cashew nuts instead of peanuts, this would be a more authentic biryani. Well, whatever "authentic" means considering that biryani is found in the cuisines of more than a dozen countries, including the Philippines, and none is exactly the same … [Read more...]

How to cook: Beef satay a la Indonesian sate babi

Beef satay a la Indonesian sate babi

The Indonesian word "babi" literally translates to "pig" in English. "Sate" (or satay for the rest of Southeast Asia) means marinated pieces of meat that are skewered and grilled. The Indonesian sate babi, in other words, is none other than pork barbecue in the Philippines.Of course, there are ingredients in the … [Read more...]

How to cook: Pulled pork curry with paratha

pulled-pork-paratha

I've never had curry this good. Seriously. And just as Speedy was saying how bored he was with curried stews, I served this for lunch today and all he could say was how delicious it was.What is it?It is a curried dish, obviously. But, instead of a wet stew, you have a dry stew. The pork is pre-cooked, shredded then … [Read more...]