Malaysian Recipes

Chinese Style Noodle

Ingredients
150 gm egg noodle
150 gm boneless chicken meat
1/2 a fish cake (sliced thinly)(optional)
5 fish balls(halved)
100 gm prawns(with or without shells)
2 cloves garlic(minced)
Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
2-3 tbsp thick soya sauce
1 cup chicken stock or plain water, salt, sugar
1 tsp cornflour (mix with 3 tbsp water)
Method
Heat 3 tbsp oil .Stir fry garlic until light brown.
Add in chicken meat, prawns ,fish cake and fish balls
Stir fry until meat cooks.
Add noodles and all the seasoning except the cornflour mixture.
Bring to boil and simmer for 3 minutes.
Thicken the noodle gravy by adding cornflour mixture
Stir one or two time and close the fire.
Dish out. Serve hot.

Chicken Rice

Ingredients
1 big chicken (clean and cut into 12 pcs)
600 gm long grain rice (wash and drain)
960 ml chicken stock
3 nips garlic (chopped finely)
1/2 chicken cube (optional)
2 screwpine leaves (knotted)(optional)
2 tbsp chicken lard/oil
1 tbsp margerine
1/4 tsp salt
Method
Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The oil will come out by itself) .Throw the fat away and leave the oil in the wok. Add in the margerine and fry the chopped garlic until fragrant. Add in the drained rice and combine the rice with the garlic for 1 -2 minutes. Close fire. Transfer the rice to a rice cooker. Add in the chicken stock, screwpine leaves, crumble the chicken cube and salt.Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard,substitute with margerine)
Method For the Chicken:
Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve the chicken stock before using.Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce,Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the chicken is already cooked fry it for 5 min only)

Lamb Rendang

Ingredients
3 tablespoons olive oil
1 large onions, chopped
1 teaspoon dried red pepper flakes
1 tablespoon crushed ginger
6 cloves garlic, crushed
2 lbs lamb, cut in 3/4 inch cubes
2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed
2 cups water
3 cups coconut milk, divided
1 teaspoon sugar
salt
Method
Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp oil. When golden brown,
add meat, lemon grass, water, and 1 1/2 cups coconut milk.
Bring to a boil. When meat is almost cooked, add sugar and remaining coconut milk.
Return to a boil. Lower heat and allow to simmer until very tender, about 1 1/2 hours.
When done, meat will be very tender and much of the liquid should have evaporated
giving the dish a stew-like quality.
Add salt to taste and serve with rice.flour.

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