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Martin Yan's Malaysian Recipes

From Martin Yan's Asia (KQED Books) Yan Can Cook, Inc. 1997

      1. Nonya Pancakes (Kudh Dadar Nonya)
      2. Noodles In Rich Coconut Milk (Laksa Lemak)
      3. Satay(Sate)
      4. Satay Peanut Sauce
      5. Fragrant Lentil Rice
      6. Scented Rice
      7. Eggplant Sambal(Sambal Terong)
      8. Mango Sambal (Sambal Mangga)

Sauces and Dips from Southeast Asian Specialties:

  • Malaysian Sauces Chili Dips Page 164
  • Malaysian Sambals, including Peanut Sauce for Satay Page 165

Malaysian Recipes from Net:

Satay Sauces

Index of Satay Sauces and Recipes

 

 

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Nonya Pancakes (Kudh Dadar Nonya)

Makes 8 pancakes.

Pancakes
1 large egg
1-1/2 cups water
1/4 cup milk
1 cup flour
1/4 teaspoon salt
3 or 4 drops green food color

Filling
1 tablespoon butter
2 cups sweetened shredded coconut
1/4 cup water
2 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts

1 tablespoon butter

Sauce
1 cup unsweetened coconut milk
1/2 cup sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water

1/4 cup chopped walnuts (optional)

Getting Ready

  1. In a bowl, blend egg, water, and milk with a wire whisk. Add flour and salt; mix until smooth. Add color to tint batter pale green. Pour batter through a strainer into a bowl.
  2. To make filling Melt butter in a wide frying pan over medium heat. Add coconut and cook, stirring, until golden brown, 4 to 5 minutes. Add water, brown sugar, vanilla, and nuts. Continue to cook until water has evaporated and mixture is golden brown, 2 to 3 minutes.

Cooking

  1. Heat a nonstick 8-inch frying pan over medium heat. Brush with about 1/4 teaspoon butter. Add 1/4 cup batter to pan; tilt pan in all directions so batter covers entire surface. Cook until pancake is set and bottom is lightly brown, about 2 minutes; turn over and cook until lightly browned, about 1 minute longer. Remove from pan; repeat to make remaining pancakes.
  2. To prepare sauce In a small pan, combine coconut milk, water, and sugar. Cook, stirring, over medium--ow heat until sugar dissolves. Add cornstarch solution and cook, stirring, until sauce bubbles and thickens slightly. Remove sauce from heat.
  3. To assemble, place about 1/4 cup filling in center of each pancake. Roll to enclose filling; place on a serving plate. Drizzle sauce over pancakes; garnish with chopped nuts, if used.

Noodles In Rich Coconut Milk (Laksa Lemak) Top

Makes 4 to 6 servings.

Ingredients
8 ounces fresh Chinese egg noodles
4 ounces dried rice stick noodles
1/2 of a 14 oz. pac large regular tofu
Cooking oil for deep-frying
1 teaspoon cooking oil
2 eggs, lightly beaten

Spice Paste
1 stalk lemongrass
3 walnut-size shallots
2 fresh red jalapeno chilies, seeded
3 candlenuts or 6 almonds
1 teaspoon galangal powder
1/2 teaspoon turmeric powder
1/2 teaspoon dried shrimp paste (blachan)
1/4 cup water

2 tablespoons cooking oil
1 cup unsweetened coconut milk
4 cups water
1/4 cup soy sauce

Garnishes
1/4 pound bean sprouts, blanched
1/4 pound cooked medium shrimp
1 large chicken breast half, poached and shredded
1/2 of an English cucumber, cut into matchstick strips
2 fresh red jalapeno chilies, thinly sliced
Lemon or lime wedges

Getting Ready

  1. Cook egg noodles according to package directions. Drain, rinse, and drain again. Soak rice stick noodles in warm water, for about 30 minutes; drain.
  2. Drain tofu; cut into 1-inch cubes. Place between paper towels and gently press out excess water. In a wok, heat oil for deep-fryingto 350*F. Deep-fry tofu. turning once, until golden on all sides, 3 to 4 minutes. Drain on paper towels.
  3. Place a nonstick 8- to 9-inch frying pan over medium heat until hot. Brush with 1/2 teaspoon cooking oil. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute. Turn over and cook for 5 seconds; remove from pan. Repeat with 1/2 teaspoon oil and remaining egg. Roll omelets into cylinders and cut into 1/4-inch-wide strips.
  4. Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.

Cooking

  1. Place a wok over medium-low heat. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add coconut milk and cook for 3 minutes. Add water and soy sauce.
  2. To serve, put noodles in a serving bowl.Pour soup over and arrange garnishes decoratively on top.

Satay (Sate) Top

Makes 4 servings.

Ingredients
Spice Paste

2 stalks lemongrass
4 walnut-size shallots
3 cloves garlic
1 teaspoon fennel seed
1/4 cup water
2 tablespoons packed brown sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon galangal powder
1 tablespoon soy sauce or 1/4 teaspoon salt

firm soy tofu cut into chunks
20 bamboo skewers
Satay Peanut Sauce (recipe follows)
Lettuce leaves
Sliced cucumber, onion, and red chili

Getting Ready

  1. Thinly slice bottom 6 inches of lemongrass. Place in a blender with shallots, garlic, fennel seed, and water; process until smooth. Pour into a medium bowl. Add brown sugar, cumin, coriander, turmeric, galangal, and soy sauce; mix well.
  2. Cut meat across the grain into thin diagonal slices, then cut crosswise into 2-inch pieces. Add soy chunks to spice paste and stir to coat. Cover and refrigerate for 2 hours or as long as overnight.
  3. Soak skewers in water for l5 minutes or until ready to use.

Cooking

  1. Thread pieces of soy chunks on each skewer. Place skewers on a preheated, oiled grill. Cook, turning skewers frequently, until soy chunks are seared, 2 to 3 minutes.
  2. Serve with satay sauce for dipping, and garnish with lettuce leaves, cucumber, onion, and chili.

Note: This recipe has been modified to substitute firm soy chunks for chicken. In Kuala Lumpur, Gopala Vegetarian Restaurant at 59 Jalan Thambipillai, in Brickfields, serves a similiar dish which is very popular.

Satay Peanut Sauce (Kuah Kacang) Top

Makes 2 cups.

Ingredients
Spice Paste

1 stalk lemongrass
1 walnut-size shallot
2 cloves garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon galangal powder
1/4 cup water

1 cup roasted peanuts
3 tablespoons cooking oil
1 cup water
1/4 cup packed brown sugar
3 tablespoons chili garlic sauce
2 tablespoons soy sauce or 1/2 teaspoon salt

Getting Ready

  1. Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.
  2. In a food processor, chop peanuts very fine.

Cooking

  1. Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes.
  2. Add water, peanuts, brown sugar, chili garlic sauce, and soy sauce; stir until evenly blended. Bring to a boil. Reduce heat and simmer, stirring frequently, until sauce is slightly thickened, 4 to 5 minutes.
  3. Serve with satay for dipping.

Fragrant Lentil Rice (Nasi Parpu) Top

 

1/3 cup lentils
1 cup long-grain rice
2 tablespoons cooking oil
2 teaspoons minced ginger
1 walnut-size shallot, chopped
1 green onion, sliced
2-1/4 cups water
1/2 carrot, cut into 1/4-inch cubes
8 green beans, cut into 1/4-inch pieces
2 tablespoons soy sauce or 1/2 teaspoon salt

Getting Ready

  1. Soak lentils in warm water to cover for 30 minutes; drain. Wash and drain rice.

Cooking

  1. Heat oil in a 2-quart pan over medium heat. Add ginger, shallot, and green onion. Cook, stirring, for 2 minutes.
  2. Add lentils and rice; mix well. Add water and bring to a boil. Cook, uncovered, until craterlike holes appear on the rice, 8 to 10 minutes.
  3. Reduce heat to low. Add carrot and green beans; cover and continue cooking until liquid is absorbed and rice is tender, about 15 minutes.
  4. Add soy sauce and mix well

Scented Rice (Nasi Minyak) Top

Makes 4 to 6 servings.

Ingredients

1 tablespoon butter
2 teaspoons cooking oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 small red onion, thinly sliced
1 whole star anise
1 cinnamon stick
4 whole cloves
2 cardamom pods, crushed
1 1/4 cups water
1/2 cup unsweetened coconut milk
1 tablespoon minced green onion or cilantro
2 tablespoons golden raisins
2 tablespoons sliced almonds

Getting Ready

  1. Wash and drain rice.

Cooking

  1. Melt butter with oil in a 2-quart pan over medium heat. Add ginger, garlic, red onion, star anise, cinnamon stick, cloves, and cardamom. Cook, stirring. for 2 minutes. Add rice and cook, stirring, until lightly toasted, about 2 minutes.
  2. Add water and coconut milk. Bring to a boil. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.
  3. Place rice in a serving bowl and sprinkle with green onion, raisins, and almonds.

Eggplant Sambal (Sambal Terong) Top

Makes 4 servings.

Ingredients
Spice Paste

2 teaspoons dried shrimp
2 walnut-size shallots
4 cloves garlic
3 fresh red jalapeno chilies, seeded
1/4 cup water

8 fresh basil leaves
3/4 pound Asian eggplants
4 tablespoons cooking oil
1/2 cup unsweetened coconut milk
2 tablespoons hoisin sauce
1 teaspoon sugar
1/4 teaspoons salt
3/4 cup water

Getting Ready

  1. Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until, smooth.
  2. Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
  3. Cut eggplants into wedges about 1/2 inch wide and 2-1/2 inches long.

Cooking

  1. Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add basil strips, coconut milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.
  2. Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and eggplant wedges; stir-fry until pieces are brown on outside, 3 to minutes, then add water. Reduce heat to medium; simmer, covered, until tender-crisp, 5 to 6 minutes.
  3. Spoon sauce in center of a serving plate, arrange eggplant pieces on top, and garnish with whole basil leaves.

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Mango Sambal (Sambal Mangga) Top

Makes 8 servings.

Ingredients
1 teaspoon dried shrimp paste (blachan)
1 or 2 fresh red jalapeno chilies, seeded
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon plum sauce
1 firm-ripe mango (about 1 lb.)

Cooking

    1. Wrap shrimp paste in foil; place in a frying pan over medium heat and toast for 1 minute on each side. Let cool.
    2. Place shrimp paste in a blender with chilies, sugar, salt, and plum sauce. Process until smooth.
    3. Peel mango. Coarsely cut flesh into matchsticks. Add plum sauce mixture and stir until mixed. Cover and chill until ready to serve.

Malaysia Sauces and Dips from Southeast Asian Specialties Page 164

Southeast Asian Specialties Page 164

Malaysian Sambals

Malaysia Sauces and Dips from Southeast Asian Specialties Page 165

Southeast Asian Specialties Page 165

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November 8, 2008; last updated November 9, 2008