Uncle Jim Malaysian Kitchen Commonly Used Ingredients
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Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher. When uncooked, Yellow in colour, it is a spice the pressed cake has a In a bid to expand his horizons and increase his understanding towards each often used in curry making and powerful scent, like “stinky country’s cuisine, he frequently visits China, Thailand, Singapore, Hong Kong and is used to add flavor and colour MAKES ME HAPPY” cheese”, but don’t be put many more for on-site learning and observation. After years of constant learning, he Asam Peel to the dishes. Curry Leaf off – it mellows out and has become adept at all kinds of traditional dishes, snacks, cakes and dim sum – a harmonizes in the cooking. Cinnamon Sticks true blue all-rounder in the kitchen. JIM’s lIVING MOTTO It is made from the dried The green leaves are slightly and sliced tamarind. It has It is the dried bark of laurel bitter and aromatic. They must Accumulating 30 years of cooking experience, Chef Jim is a well-known master a strong sour flavor and trees and contains a fragrant be used when cooking curries. chef locally. He has never stopped pursing his passion for good food. He constantly can be added directly when woody scent, suitable for meat motivates himself to innovate and elevate his cooking, hoping to remain at the cooking. and various cuisines. forefront of the cooking industry. His passion in cooking has enabled him to excel in the culinary industry as well as received the recognition of people from the local food industry. Star Anise A star-shaped with 8 points and has a light and sweet flavor. It is used frequently in curry cuisine. *All prices include GST Images shown are for reference only and may not represent actual food presentation © Uncle Jim Malaysian Kitchen 2014 All rights reserved. CHICKEN SATAY SKEWER grilled chicken to perfection served with peanut sauce $8.80 (3 Skewers) Chicken Satay Skewer is a very popular dish in Malaysia. It is made with ingredients and spices commonly found in Malaysian cooking; shallots, lemongrass, turmeric powder, and coriander powder. The basic ingredient -- chicken is marinated for many hours or even overnight so as to lock in the flavor. In addition to the peanut dipping sauce, Ma- laysian satay is served with onions, and cucumber. The taste of these side dishes complement each other exquisitely. STREET BITE Vegetarian Spring Roll (4) $7.80 Hey Ji (crispy prawn cake) (3) $7.80 Salt & Pepper Chicken Wing (6) $8.80 Penang Lobak crispy pork roll (2) $9.00 Lobak Plater lobak, prawn cake, tofu, served with sesame chilli sauce $11.80 Wonton Soup $8.80 ............................................................................................................................................ Indian Roti Indian plain flaky wheat bread Roti Pratha crispy pan fried Indian flaky bread with curry and sambal dipping $8.80 Roti Ayam Indian flaky bread served with curry chicken and sambal $10.80 Roti with Beef Rendang Indian flaky bread with beef rendang and sambal $11.80 Extra Roti per piece $3.50 What is Penang Lobak (Five-Spice Roll)? Lobak is deep fried minced pork roll wrapped in beancurd sheet. It has a crunchy exterior with a soft and chewy filling. On the island of Penang, lobak is often made at home by the Straits Chinese as one of the main dishes during festivals and celebrations. At the food courts, it is eaten as a shared or side dish served with deep fried tofu, slices A typical Penang hawker food stall of cucumber, and sweet hoisin and chili sauce. ROTI JALA (NET CREPE) Ingredients: 1 egg 1 3/4 cup all purpose flour (1/2 lb) 3/4 teaspoon turmeric powder 1 1/2 cup low fat milk 1/2 tablespoon oil, Ghee or butter 1/2 cup water 1/2 teaspoon salt Method: 1. Sieve the flour and set aside. 2. In a big bowl, mix all the ingredients well together (except the oil) and strain the batter. 3. Add in 1/2 tablespoon of oil and set aside. 4. Heat up a pan with medium heat and grease it with some butter or ghee. 5. Pour some batter into the mold and transfer the mold to the pan. 6. As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns. 7. After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape. 8. Arrange a few Roti Jala on a serving plate and add some curry chicken on the side and serve immediately. Select your choice of home-made curry Curry Chicken + 2 pieces of roti jala $11.80 Beef Rendang + 2 pieces of roti jala $12.80 Sambal Prawn + 2 pieces of roti jala $15.80 Extra Roti Jala per piece $4.00 SIGNATURE DISH GOLDEN CRISPY PRAWN Ingredient: Corn Flour King prawn Oil Egg white Prawn Paste Vermicelli Mint Method: 1. Fold the prawn with the prawn paste. 2. Wrap the prawn with the vermicelli. 3. Heat oil in a deep pan on high heat. Dip the prawns first in the dry flour then in the batter and fry them till golden brown. 4. Serve the prawns with sweet chili sauce. - OR - Order the dish at Uncle Jim and enjoy it in 10 mins. $18.00 (4 pcs) LAKSA Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Indonesia, Malaysia and Singapore. The origin of the name “laksa” is unclear. One theory traces it back to Urdu/Persian lakhshah, referring to a type of vermicelli, which in turn may be derived from the Sanskrit lakshas meaning “one hundred thousand” (lakh). It has also been suggested that “laksa” may derive from the Chinese word 辣辣, meaning “spicy sand” due to the ground dried prawns which gives a sandy or gritty texture to the sauce. Curry Laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include bean curd puffs, fish sticks, shrimp and cockles. Laksa is commonly served with a spoonful of sambal chili paste and garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum. The term “curry laksa” is more commonly used in Kuala Lumpur or Singapore. Laksa is popular in Singapore and Malaysia, as are laksa yong tau foo, lobster laksa, and even plain laksa, with just noodles and gravy. Vegetable $11.80 Shredded Chicken $12.80 Curry Chicken $14.80 Beef Rendang $15.80 Prawn $15.80 Seafood $16.80 PENANG ASSAM LAKSA Asam Laksa is a sour, fish-based soup. It is listed at number 7 on World’s 50 most delicious foods complied by CNN Go in 2011. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. Penang Assam Laksa comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the asam or tama- rind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavor include lemongrass, galangal (lengkuas) and chili. Typical garnishes include mint, pineapple slic- es, thinly sliced onion, a thick sweet prawn paste and use of torch ginger flower. This, and not ‘curry mee’ is the usual ‘laksa’ one gets in Penang. A spicy tamarind based soup served with rice vermicelli, cucumber, pineapple, fish meat, mint, shrimp paste $11.80 NASI LEMAK (COCONUT RICE) Ingredients: Salt to taste 2 cups of rice 1 cup of water 3 pandan leaves (tie them into a knot) 1can of coconut milk (5.6 oz) Method: Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice. Nasi Lemak Standard boil egg, anchovy, cucumber, peanut sambal $11.00 Nasi Lemak with Curry Chicken $13.80 Nasi Lemak with Beef Rendang $14.80 Nasi Lemak with Sambal Kang Kong $13.80 Nasi Lemak with Sambal Squid $14.80 Nasi Lemak with Sambal Prawn $16.80 WOK FRIED House Fried Rice Chinese sausage, prawn, chicken, egg, shallot $13.80 Mie Goreng Indian style, stir fried noodle with home made spices sauce with chicken, potato, tofu and egg, distinctly Indian flavor $13.80 Wad Tan Hor Stir fried flat rice noodle and vermicelli with prawn, chicken, squid, veggie and egg white sauce $14.80 Mee Hoon Goreng Kampong $13.80 Garlic Chicken Fried Rice $13.80 Nasi Goreng Kampong Prawn, chicken, anchovy, water spinach, sambal, egg, onion $13.80 What is Mie Goreng? Mie Goreng is a dish common in Indonesia, Malaysia, and Singapore.