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Malaysian Recipes By Chef Khalid Mypintu Plate POPULAR STREET-FOOD DISHES PENANG CONTENT: INDIAN 1 MASALA VADE (PAGE 4) 2 ROTI JALA (PAGE 6) 3 POORI (PAGE 9) CHINESE 4 CHAR KWAY TEOW ' (PAGE 10) 5 PENANG ASAM LAKSA (PAGE 12) MALAY 6 RENDANG CHICKEN (PAGE 14) 7 NASI LEMAK (PAGE 16) 8 FRIED KANGKONG (PAGE 19) 9 COKODOK 'BANANA PATTIES' (PAGE 20) P a g e 1 . Dhall Curry Nasi Lemak P a g e 2 PENANG STREET-FOOD GALORE P a g e 3 1 MASALAVADAI Ingredients 250 g Aussie dhal (or chana dhal) 3 medium-sized onions 2 dried chillies or 1 tsp chilli powder 3 green chillies small pieces of curry leaves 1 tsp salt 1 tsp cumin powder oil for frying P a g e 4 Method 1. Wash and soak the dhal in water for about 4 hours but much less wirh chana dhal(Indian) Wash and soak the chilies for about 20 minutes 2. Blend chillies until you obtain a fine paste 3. Rinse and drain the soak dhal 4. Blend the dhal (3/4) and chillies (reserve a 1/4) 5. Allow batter to rest 6. Add skinned onions and cut into pieces after half and third pieces Remove its stalks and slice green chillies cross-wise remove its seeds 7. Pick the curry leaves from stalks and reserve the leaves 8. Thoroughly mix the ground dhal and chilli mixture (with remaining 1/4 dhal), shredded onions, sliced green chillies, cumin seeds, curry leaves and salt 9. Use 2 tbs of the patty (not too wet) to keep shape, if too wet the mixture would not keep its shape so add a tsp of flour or if too dry the patty will crack, and press with palm of hands to form a ball roll each ball over the flour and flatten to form a patty 10. Fry the patty balls in hot oil till golden brown P a g e 5 2.ROTI JALA Ingredients: 1/2 tbs salt 600 gm flour 6 eggs 100 ml coconut milk (from 1/2 coconut) 850 ml water Oil Paper tissue for oiling pan A pinch of tumeric powder as colouring METHOD Roti JAlA BAtter: Sieve the flour into a mixing bowl Add salt Add tumric powder into the mix Stir all the eggs one at a time into the flour mixer Add coconut milk gradually and stir to a smooth thick paste Add water a little at a time and stir well Test thr batter. Add water to ensure batter smoothly flow through a funnel (or improvise a mineral bottle cap with two holes) Let batter sit for a few minutes. P a g e 6 Making Roti Jala: Heat up a non-stick pan. Use tissue to coat a thin layer of oil on pan Use ladle to scoop batter from its bowl into the funnel cup until its half to 3/4 full Pour batter from funnel cup onto the hot pan in a circular motion and ensure it flows smoothly Roti Jala is ready when it edges easily separates from the hot pan Fold the roti jala into rolls or triangular shape Continue to cook more Roti Jala Best eaten wirh chicken curry or dhall curry P a g e 7 3 P OORi Ingredients 1 cup wheat flour 1/4 tsp salt (or as needed for taste) about 1/2 cup water (or as needed to make a pliable dough. Might vary depending on the quality of flour) method 1. Stir the flour and salt in a bowl 2. Add water little by little while neading until it comes together. I think we would have used around 1 cup of water but it might differ depending on the quality of the flour. So add it little by little while kneading. You can also add 1 tbsp or so of hot oil (that you are heating for deep frying) to the dough. The final consistency should not be too tight (dry) or too soft(wet). 3. Knead it well until smooth. The dough should not be sticky (only v lightly sticky) or feel dry in your hands. 4. Make small balls out of it. These will depend on how big a fryer you have. Or just make poori of small-med (probably about 6 inch in diameter) . Tips: Do not let the dough sit. Usually for roti(s), Let the dough sit for some time which makes the dough very soft. But for poori unlike with other bread this rule is flexible as it works if even for a quick start. If you let it sit makes it prone to soaking up lots of oil while frying. Hence you can use the dough immediately to make the poori. P a g e 8 5. Roll it out into small circles with thin-medium thickness. Don't make it too thin else it will come out crispy. 6. Repeat for all dough. At the side, heat oil for deep frying. 7. Do the oil-temperature test to see if it is ready. The oil should be hot but not too hot that it smokes. Tips: Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat and instead is also soaking up oil. 8. Now drop the poori into the oil. 9. While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface of the poori. This helps the poori to puff up. 10. Turn the poori so that it gets evenly reddish brown or golden yellow (however you prefer) 11. Place it on paper towel to drain off any oil. If fried right, it wont retain oil. Serve poori with chicken or other types of curries. P a g e 9 4 PENANG CHAR KWAY TEOW Ingredients (for 1 serving) 2 tbsp oil 2 cloves minced garlic 200 grams kway teow (flat rice noodles) 1/2 tbs sambal chilli or chili sauce to taste 4-5 fresh prawns or you could use fresh squid or cockles Chinese sausage/fish cake, sliced thinly are commonly used. 80 grams bean sprout 3 stalks 2-inch Chinese chives (koo chye) 1 egg A prinkle of white pepper Soy sauces mixed in small bowl- 1 tbsp (dark) soy sauce & 2 tbsp (light) soy sauce 1/2 oyster sauce add to mix chilli paste or chili sauce either is well used but chili paste adds a fresher and sharper taste 1 ins of ginger sliced (optional) Method 1. Heat up frying pan and pour oil and continue heating 2. Pour garlic and stir fry for a few seconds 3. Add pawns and fry just for a few seconds P a g e 1 0 4. Add noodles, chilli paste, bean sprout, fish cake/Chinese sausage and fry slowly 5.Crack an egg, fry till dry and even at ne side of you pan or wok and then fry over the noodles Add in sauce mix and keep frying until noodle turns brownish Kuay teow is ready when its smoky fragrant Char Kway Teow ingredients P a g e 1 1 5 PENANG ASAM LAKSA Ingredients 600 gms of mackerel 6 cups (1.5L water) 3 sprigs polygonum leaves (daun kesum) 2 ginger buds, sliced 4-5 pieces asam keping (dried tamarind slices) or tamarind dried or paste 600 gms thick rice noodles (laksa noodles) 5 tablespoons (75ml) tamarind juice Salt and sugar to taste Spice Blend: 10 shallots 2 lemongrass 2.5 ins. fresh galangal 5 dried chillies, soaked in water, discard seeds 3 fresh red chillies 1 tsp dried shrimp paste Garnishings: 1/2 fresh pineapple, sliced in small pieces 1 medium cucumber, cut in matchstick slices 2 large red onions, sliced thinly P a g e 1 2 3 red chillies, sliced a few sprigs of mint leaves, torn a few sprigs of polygonum leaves, shredded Method Black prawn paste condiment (petis) 1 Simmer the cleaned whole fish in a pot of water until cooked. Remove fish and let cool before separating the flesh from the bone. Flake the flesh in small pieces. METHOD: 2 Strain the stock and add to the pot with tamarind juice, ginger buds, polygonum, fish and sugar to taste. 3 Blend the spice paste ingredients until fine. Add to the stock along with the tamarind or asam keping. Simmer for 20-30 minutes and the soup thickens slightly then add salt to taste. 5 To serve: Put some noodles in a bowl and ladle the soup over it. Put a few pieces of each garnishing ingredient over the top and serve. P a g e 1 3 6 RENDANG CHICKEN Ingredient A 1 chicken (skin-off) cut into small pieces 5 tbsp cooking oil 1 small bowl toasted (without oil in a frying pan) grated coconut (kerisek) 2 cup thick coconut milk 2 ins of turmeric leave finely sliced 2 tsp tamarind paste 1 cup water 6 kaffir lime leaves finely sliced 3 lemon grass chopped in small pieces (white pieces) and pounded 1 cinnamon stick, 3 cloves, 3 star anise, 3 cardamom pods 1 tbs palm sugar (or brown sugar) 1 tsp salt Ingredient B 3 big red onions (can be fried separately at the start) 5 shallots P a g e 1 4 1 inch galangal 3 lemon grass (white part) 5 cloves garlic 1 ins ginger i inch fresh tumeric 13 pcs dried chili soaked in warm water for a few minutes Method 1 Blend ingredient B 2 Heat oil in a pot and fry the 4 spices 3 Pour in ingredient B and still until aroma 4.Pour chicken into the pot and continue to stir over low heat 5 Add coconut milk and tamarind paste 6 Add water and stir gravy 7.Continue stirring and mix until meat is cooked and gravy thick 6 Pour in tumeric leaves, gratted coconut and kaffir lime leaves Add brown sugar and continue stirringto ensure all ingredients are cooked well Lower heat and cover lid and simmerfor about half hour.Takes much longer for beef to cook if used Add salt to taste, Serve.