Taste USA: Malaysian

Wednesday, January 13, 2016

malaysian red pepper and cabbage

How to make malaysian red pepper and cabbage recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
1 tablespoon sunflower oil
2 garlic cloves, crushed
2 teaspoons medium curry powder
1 red pepper, cored, deseeded and finely diced
½ green cabbage, finely shredded
3 eggs, lightly beaten
salt and pepper
crusty bread, to serve (optional)

Method:
Heat the oil in a large wok or frying pan until hot, add the garlic, curry powder and red pepper and stir-fry over a medium-high heat for 3–4 minutes until softened.

Increase the heat to high, add the cabbage, season and stir-fry for 5 minutes or until the cabbage is cooked but still retains a bite.

Stir in the eggs and mix well with the vegetables, then continue stirring until the eggs are scrambled and just cooked through. Serve immediately with crusty bread, if liked.

For spicy cabbage & red pepper stew, heat 2 tablespoons sunflower oil in a large saucepan, add 2 finely sliced onions and cook over a medium heat, stirring occasionally, for 6–8 minutes or until soft and translucent.

Stir in 3 chopped garlic cloves, 1 deseeded and sliced red chilli and 1 tablespoon mild curry paste, then pour over 400 ml (14 fl oz) hot vegetable stock and 400 ml (14 fl oz) coconut milk and bring to the boil.

Stir in ½ green cabbage, shredded, and 3 cored, deseeded and thinly sliced red peppers and bring back to the boil, then reduce the heat to medium and cook for 12–15 minutes or until the vegetables are tender. Season well, then serve with rice or crusty bread. Total cooking time 30 minutes.

malaysian red pepper and cabbage

malaysian stew

How to make Malaysian stew recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 tablespoons vegetable oil
1 medium onion, thinly sliced
6 tablespoons laksa curry paste
2 x 400 ml (14 fl oz) cans coconut milk
300 ml (½ pint) water
1 teaspoon salt
200 g (7 oz) peeled potatoes, cut into 1.5 cm (¾ in) pieces
250 g (8 oz) peeled carrots, cut into 1.5 cm (¾ in) pieces
100 g (3½ oz) fine green beans, topped, tailed and halved
150 g (5 oz) cauliflower florets
300 g (10 oz) peeled and deseeded butternut squash, cut into 1.5 cm (¾ in) pieces
50 g (2 oz) cashew nuts
50 g (2 oz) beansprouts
4 spring onions, trimmed and sliced on the diagonal
handful of Thai sweet basil leaves or fresh coriander

Method:
Heat the oil in a large pan over a medium heat. Add the onion and the curry paste and fry gently for 2–3 minutes until it begins to smell fragrant.

Pour in the coconut milk and measurement water, add the salt and bring to the boil.

Add the potatoes and carrots and cook for 10 minutes, then add the green beans, cauliflower and squash and cook for a further 7 minutes.

Sprinkle over the cashew nuts and simmer for 3 minutes until the vegetables are just tender.

Stir in the beansprouts, spring onions and basil or coriander. Simmer for 1 minute and serve immediately.

For quick Asian coconut soup, heat 1 tablespoon vegetable oil in a large wok and add 6 chopped spring onions, 1 tablespoon laksa curry paste, 400 ml (14 fl oz) coconut milk, 400 ml (14 fl oz) vegetable stock and 300 g (10 oz) pack stir-fry vegetables. Bring to the boil and cook over a high heat for 4–5 minutes. Season and serve. Total cooking time 10 minutes.

malaysian stew

Tuesday, March 3, 2015

Malaysian style chicken with noodles

How to make Malaysian style chicken with noodles recipe - Special equipment • food processor. Pollo al estilo malasio con fideos recette

Serves 8

Ingredients:

8 large chicken pieces (breasts, legs, and thighs), about 2½lb (1.1kg) in weight, or 1 large chicken, cut up

sea salt and freshly ground black pepper

5 red chillies, seeded

2 tbsp curry powder

2 tsp turmeric

2 tsp ground cumin

6 garlic cloves, finely chopped

8 shallots, finely chopped

3 tbsp vegetable oil or sunflower oil

2 x 14oz (400g) cans coconut milk

2 tsp sugar

6 tomatoes, skinned and chopped

1 red onion, finely chopped

handful of fresh cilantro leaves, chopped, plus extra to garnish

2 cups chicken stock

1lb (450g) thick egg noodles

1 tbsp oil, for frying

Method:

1 Season the chicken and set aside. Put the chillies, curry powder, turmeric, cumin, garlic, shallots, and oil in a food processor and blend to a smooth paste.

2 Heat a large pan, add the paste, and cook over medium heat for 5 minutes, stirring frequently. Add the chicken skin-side down and cook for 10 minutes or until evenly browned. Turn halfway through cooking.

3 Shake the cans of coconut milk and add to the pan along with the sugar. Season with sea salt and freshly ground black pepper, bring to a boil, then reduce the heat and allow to simmer for 20 minutes until the mixture has reduced. Add the tomatoes and onion and cook for 10 minutes more, then stir in the cilantro. Cover and leave to stand.

4 Put the stock in a pan of hot water and bring to a boil. Add the noodles and cook for 8 minutes or until almost cooked but not too soft. Drain well. Heat the oil in a wok or deep frying pan, add the noodles, and cook for 3 minutes. Season with salt and freshly ground black pepper, then toss well and transfer to a platter. Spoon the chicken over the noodles, garnish with the remaining cilantro, and serve.

Malaysian style chicken with noodles