Any Malaysian Recipes for Dinner?

Question

Ta

Answer 1

• 500 gm Chaembu or arbi

• 30 gm Imili

• 35 pcs Karivappalai

• 1 tsp Kadugu

• 6 Dried chillies

• 1 tsp Jeera

• 1/8 tsp Asafoetida

• 3 tsp Malli seeds

• 2 tsp Rice powder

• 1/4 tsp Manjal powder

• 50 ml Ellannai oroil

• Water as required

• Salt to taste

How to make Chaembu Pulingari:

• Clean and peel the arabi well.

• Mix the imli in 1 litre boiling water and put the arabi boiling in it.

• Make a fine paste of malli seeds, asafoetida, jeera and dried chillies after frying them with a spoon of oil.

• While arabi is semi cooked mix this paste, manjal powder and salt with arabi.

• Cook arbi well with added ingredients and the rice powder solution mixed with a cup of water

• Take a seperate vesssel and heat 25 ml oil in it.

• Fry the curry leaves till gets semi fried and drop the entire oil along with the fried leaves over the arabi mix.

• Heat 20 gram oil in a seperate vessel and put some kadugu.

• Drop the fried mix over arabi and add Ellannai.Go to this website for more:http://www.indobase.com/recipes/category...

::::::Chicken Curry III:::::::

NGREDIENTS

    * 3 cloves garlic, crushed

    * 3 small onions, minced

    * 1 slice fresh ginger root

    * 5 tablespoons curry powder

    * 5 tablespoons water

    * 2 tablespoons olive oil

    * 1 cup yogurt

    * 1 cup coconut milk

    * 1 cup milk

    * 1 cup water

    * 2 large potatoes, cubed

    * 1 (4 pound) whole chicken, cut into 8 pieces

    * salt to taste

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DIRECTIONS

   1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.

   2. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.

   3. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.

   4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!

Answer 2

Ma La Chicken

Ingredients

1 1/2 lbs boneless chicken thighs

1/2 cup cornstarch (as needed)

oil (as needed)

6 dried hot Thai red chilli peppers (6 to 8)

12 ounces white mushrooms, quartered

1 onion, chopped (or several scallions)

1/2 cup chicken broth

1 tablespoon soy sauce

2 tablespoons szechuan hot bean sauce

1 teaspoon white pepper

1 teaspoon

1 teaspoon cayenne pepper (optional)

Directions

Dice chicken and dredge in cornstarch, shaking off. excess.

Heat enough oil in a wok or deep skillet to fry chicken until it is cooked through, and drain.

Heat 1-2 tbs oil in wok and add chillies, cooking just for a moment,.

Add mushrooms and onions, cooking until onions are softened.

Add cooked chicken back to pan.

Mix the chicken broth with soy sauce, hot bean paste, cayenne pepper,.

white pepper and schezuan peppercorns powder along with 1 tablespoons cornstarch and add to wok, stir-frying briefly until sauce thickens.

If sauce thickens too much, just add a little water but the sauce should be fairly dry.

Serve with steamed rice if desired.

Note: if you grind your own peppercorns, make sure you pass it through a sieve or it might be gritty.

You can also stir-fry the chicken instead of frying it, but the result. will not be quite the same, although lower in fat. It is however acceptable.

Answer 3

go to www.taste.com.au

Answer 4

AYAM PERCIK (SPICY CHICKEN)

http://www.asianonlinerecipes.com/online...

MALAY FRIED NOODLES (Mee Goreng)

http://www.bellaonline.com/articles/art5...

Malay recipes:

http://www.rasamalaysia.com/labels/Malay...

http://www.kuali.com/

http://www.malaysiancuisine.net/cgi-bin/...

http://malaysiandelicacies.blogspot.com/

http://recipes.wuzzle.org/index.php/72

http://www.asianonlinerecipes.com/online...

http://www.malaysianfood.net/Malayfood.h...

Answer 5

Here is a yummy one ...... = )

Malaysian Satays

1/2-pound skinless chicken thighs or beef flank steak, cut into 1-inch strips

2 stalks lemongrass, smashed and coarsely chopped

1 red onion, quartered

1 cup corn oil

1 (1-inch) piece fresh ginger, finely chopped

1 tablespoon ground turmeric

1 tablespoon ground cumin

1 tablespoon coarse black pepper

1 teaspoon kosher salt

6 tablespoons sugar

Peanut Sauce, recipe follows

Rice cakes, for serving

Sliced cucumbers, for garnish

Cubed onions, for garnish

Put the chicken or beef pieces in a mixing bowl. Add the lemongrass, onion, oil, ginger, and spices and seasonings. Cover and marinate in the refrigerator for about 3 hours.

Heat a grill, preferably charcoal, to medium-high. Meanwhile, remove chicken or beef from marinade and skewer (if using wooden skewers, be sure to soak them for 30 minutes prior to using). Grill for 3 to 5 minutes or until cooked through, turning halfway through.

Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion.

Peanut Sauce:

3 tablespoons corn oil

1 white onion, finely chopped

1 teaspoon shrimp paste

1 teaspoon ground turmeric

1 stalk lemongrass, smashed

4 small dried red chiles, crumbled

1/2 cup coconut milk

1/2 cup water

6 tablespoons granulated sugar

1 tablespoon kosher salt

2 cups roasted peanuts, roughly chopped

Heat the oil in a large skillet over medium heat. Add the onion, shrimp paste, turmeric, lemongrass, and chiles. Stir to combine and cook over medium heat until fragrant and onion is soft. Add coconut milk and water and bring to a boil. Add sugar, salt, and peanuts. Stir constantly over medium heat and simmer until the sauce thickens. Remove the lemongrass stalk and serve warm or at room temperature.

Answer 6

Look in Google