MY Top 10 traditional Malaysian recipes.

Ingredients

• 1½–2 cups rice
• 1–3 cups coconut milk
• sambal, as needed
• anchovies, as needed
• peanuts, as needed
• 2–4 egg
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Nasi Lemak and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 10–12 oz / 280–340 g noodles
• 1 tsp–2 tbsp laksa paste, to taste
• 1–3 cups coconut milk
• tamarind, as needed
• 1 lb / 450 g shrimp
• 1 lb / 450 g chicken
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the noodles and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 10–12 oz / 280–340 g flat rice noodles
• 2–4 egg
• 1 lb / 450 g shrimp
• 1 tsp–2 tbsp soy sauce, to taste
• bean sprouts, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Bring a large pot of salted water or broth to a boil if using dried pasta or noodles.
2. Prepare the sauce, broth or toppings while the noodles cook.
3. Cook the noodles or pasta for Char Kway Teow until tender but not mushy.
4. Combine with the sauce, broth or toppings and toss or simmer briefly.
5. Taste and adjust seasoning with salt, pepper, herbs, chile, soy or citrus.
6. Serve immediately while hot and fresh.

Ingredients

• 1 lb / 450 g beef
• 1–3 cups coconut milk
• 1 tsp–2 tbsp lemongrass, to taste
• galangal, as needed
• 1 tsp–2 tbsp chiles, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the beef and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 2 cups flour
• 1–3 tbsp oil
• water, as needed
• 1 tsp–2 tbsp curry sauce, to taste
• salt, to taste

Method

1. Mix the batter or dough until it comes together, then rest it if the recipe benefits from resting.
2. Prepare the filling, toppings or sauce while the dough rests.
3. Shape or pour the Roti Canai into the right size portions.
4. Cook on a hot pan, griddle or oven until golden and cooked through.
5. Add toppings, sauce or garnish and serve warm.

Ingredients

• 1 lb / 450 g chicken
• 1 lb / 450 g beef
• 1 tsp–2 tbsp spices, to taste
• 1 tsp–2 tbsp peanut sauce, to taste
• 1½–2 cups rice cakes
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the chicken with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Satay until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1 lb / 450 g chicken
• 1½–2 cups rice
• 1 tsp–2 tbsp ginger, to taste
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp chili sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Hainanese Chicken Rice and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 10–12 oz / 280–340 g yellow noodles
• 2–4 egg
• 6–8 oz / 170–225 g tofu
• 1 lb / 450 g chicken
• chili, as needed
• 1 tsp–2 tbsp soy sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Bring a large pot of salted water or broth to a boil if using dried pasta or noodles.
2. Prepare the sauce, broth or toppings while the noodles cook.
3. Cook the noodles or pasta for Mee Goreng until tender but not mushy.
4. Combine with the sauce, broth or toppings and toss or simmer briefly.
5. Taste and adjust seasoning with salt, pepper, herbs, chile, soy or citrus.
6. Serve immediately while hot and fresh.

Ingredients

• 2 cups rice flour
• 1–3 cups coconut milk
• 1 portion pandan
• 1 tsp–2 tbsp sugar, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Kuih and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Kuih warm, fresh or chilled depending on the traditional style.

Ingredients

• enough pastry for serving or wrapping
• 1½–2 cups potatoes
• 1 tsp–2 tbsp curry powder, to taste
• 1 lb / 450 g chicken
• 1–2 cups prepared vegetables
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Curry Puff and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Curry Puff warm, fresh or chilled depending on the traditional style.