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Soto Recipe

Ingredients:

1 whole chicken
2 stalks lemon grass
1 cup thick coconut milk to be obtained from 1/2 coconut
6 cloves garlic and small onions—pound together

GROUND TOGETHER
1 tsp aniseeds
1 tsp coriander seeds
1 tsp cummin seeds
1 piece cinnamon stick
Salt to taste

ACCOMPANIMENTS:
1 packet Mee Hoon — scalded
500 gms scalded bean sprouts
2 tbsps chilli padi
4 tbsps thick soy sauce

GARNISH
10 small red onions — sliced and fried
Spring onions

How to cook:

1. Boil chicken in 5 bowls of water with ground spices, cinnamon stick, pounded onions and garlic and lemon grass.
2. When the chicken is tender, take it out and drain. Shred the chicken. Pound the chilli padi and mix with the soy sauce to get a thick sauce.
3. Add more soy sauce if necessary.

To serve:

When serving, put the scalded mee hoon in individual bowls, add the bean sprouts, the shredded chicken and pour the soup over. Garnish with the fried onion slices and spring onions and top with the chilli sauce. For variations, you can aslo add quail eggs or you can also use beef instead of chicken.

Original source:
http://www.foodmalaysia.net/recipe_collections/soto

Penang Ulam Rice (Nasi Ulam Penang) Recipe

INGREDIENTS

1 Salted tenggiri fish
2 boiled mackerels
2 tbsp kerisik (pounded dry-fried grated coconut)
120ml thick coconut milk
4 shallots (sliced)
600g cooked rice
juices of 2 limes
oil for frying

ULAM INGREDIENTS
1 turmeric leaf/daun kunyit
2 cashew nut leaves
1 stalk basil leaves
1 stalk kesum leaves
2 stalk ulam raja leaves
1 stalk selom leaves
1 bud ginger flower/bunga kantan
1 stalk lemon grass/serai (finely slice)
3 sekentut leaves
2 kaduk leaves
5 pegaga leaves

How to cook:
1. Wash all the leaves, the leaves up in bundles and slice finely.
2. Wash the ginger flower and lemon grass. Cut finely.
3. Heat oil, fry the salted tenggiri fish and mackerel.
4. Remove and flake the flesh of both fish.
5. Mix thoroughly all ingredients with kerisik, lemon grass, ginger flower, shallots and thick coconut milk.
6. Add cooked rice into the mixture, combine well.
7. Squeeze lime juice over rice and serve.

To serve:
Serve on the plate with chilli on top

Original source:
http://www.foodmalaysia.net/recipe_collections/penang-ulam-rice

Kuih Dangai Recipe (Traditional Malay Dessert)

Ingredients:

150g glutinous rice/pulut (soaked overnight)

1 grated coconut

10 rectangular-shaped moulds

75g sugar

How to cook:

1. Wash glutinous rice and drain well

2. Grind glutinous rice until very fine.

3. Mix well rice with grated coconut.

4. Press mixture into the moulds;sprinkle some sugar on top

5. Cook over low heat

6. Turn out kuih from moulds; press together to form one kuih.

To serve:

Serve on the plate.

Asam Laksa Recipe

Ingredient:

(Step 1)
Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules

(Step 2)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water

(Step 3)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles

Seasoning
2 tbsp sugar or to taste
Salt to taste

Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency

How to cook:

Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside. Put tamarind juice, ground ingredients (Step 1), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1–2 minutes.

To serve:

Put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.

Original Reference:
http://www.foodmalaysia.net/recipe_collections/asam_laksa

Ipoh Kuey Teow Soup Recipe

Ingredients:

450g chicken thighs

1 tsp salt

1/2 tsp sesame oil

1/2 tsp white pepper

1 tbsp oil

2 tbsp oil

4 cloves garlic (minced)

600g medium -sized prawns

2 l chicken bones stock

3 tsp salt

1 tsp seasoning powder

1 tbsp oil

90g Chinese chives/daun kucai

600g kuey teow noodles (cut into 3 cm lenghts)

Garnishing Ingredients (finely sliced)

2 stalks spring onion

2 red chillies

How to cook:

1. Rub chicken thighs with silt, sesame oil, white pepper and I tablespoonful oil. Marinate for about 15 minutes.
2. Steam chicken for about 15 minutes. Remove and slice finely when Cool,
3. Heat 2 tablespoonfuls of oil. Sauté garlic till golden brown; add in prawns and chicken stock. Remove prawns, peel them and reserve the shells.
4. Bring to the boil a little water. Add prawn shells and boil for about 10 minutes. Drain water; add chicken bones stock, salt and seasoning powder. Discard the shells. Set aside.
5. Boil water with 1 tablespoonful oil. Add in Chinese chives and strain.
6. Put in kuew teow noodles: simmer for about 1-2 minutes. Strain.

To serve:

1. Put kuew teow noodles, into individual howls.
   
2. Arrange chicken slices and prawns on top.
   
3. Pour soup over noodles. Garnish with sliced spring onions and chillies.

Pandan Putu Mayam (Base on original recipe of Putu Mayam)

Ingredients:

15 screwpine leaves/daun pandan

500ml water

300g rice flour

1 tsp salt

A dash of green colouring

500g fine brown sugar/chopped palm sugar

100g grated coconut (white part only)

Putu mayam maker

How to cook:

1. Blend screwpine leaves with until fine. Remove and strain muslin cloth to extract juice.
2. Heat rice flour over low heat in a wok without oil. Take care not to brown it.
3. Shift rice rice flour and salt into a mixing bowl. Mix well and make a well in the centre.
4. Gradually stir in screwpine juice. Mix to a smooth batter.
5. Add green colouring and mix well.
6. Pour mixture into a saucepan. Cook over high heat, stirring constantly.
7. When mixture begins to stiffen, stir quickly until dough leaves sides of pan.
8. Cool dough slightly before use.
9. Prepare steamer for steaming putu mayam.
10. When water is boiling, put some dough into putu maker. Press out onto an upturned rattan colander lined with white muslin.
11. Move in circular movements to get a round lacy piece. Do not overlap the pieces.
12. Steam over high heat for 8-10 minutes or until cooked.
13. Repeat until all the dough is used up.

To serve:

Serve putu mayam with sugar and grated coconut.