could someone please give me a good recipe of a chinese/ malaysian dish?
thx heaps =)
Answers:
Bak Kut Teh
Ingredients
1kg pork ribs or chicken meat
2 1/2 litres water
2 whole bulbs garlic, do not peel
20g Tong Sum
12g Tong Kwai slices
10g Chuin Kung
20g Sook Tei
25g Kei Chee
15g Yoke Chok
3 pieces Kam Choe
Wrap in muslin cloth and tie up:
1 tsp white peppercorns
1 tsp black peppercorns
1 tsp anise pepper or Szechuan pepper (Fah Chiew)
1/2 tsp fennel seeds (jintan manis)
1/2 tsp cumin seeds (jintan putih)
3 cloves (bunga cengkih)
1 star anise (bunga lawang)
4cm piece cinnamon stick (kayu manis)
Seasoning:
1 1/2 tsp salt or to taste
1 tsp monosodium glutamate
3 tbsp light soy sauce
Method
Bring water to a boil in a deep pot. Add herbs and simmer for 30 minutes. Put in pork ribs and simmer for 30 to 40 minutes over low heat until meat is tender.
Add seasoning to taste. Use a ladle and scoop out excess oil that floats to the surface. Serve soup hot with plain or yam rice and garnish with yau char kwai.
Cashewnut Chilli Chicken (Kung Pao Chicken)
Ingredients
250g chicken breast meat, cubed
10 dried chillies, seeded and halved
1 onion, quartered
1/2 green capsicum, cubed
100g cashewnuts, deep-fried
2 tbsp oil
Marinade for chicken:
1/2 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp pepper
1/2 tbsp sesame oil
1/2 an egg white
Sauce (combine):
1 tbsp Premium oyster sauce
1 tbsp light soy sauce
1/2 tbsp Worcestershire sauce
1 tsp cooking wine
1/2 tsp sugar or to taste
1 tsp sesame oil
1/4 tsp salt or to taste
1/2 tsp dark soy sauce
2 tbsp water
Thickening (combine):
1/2 tsp corn flour
1 tbsp water
Method
Marinate chicken for 20-30 minutes. Shallow fry chicken until fragrant and golden. Drain and set aside.
Heat oil in a wok, fry dried chillies for 30 seconds. Add in the rest of the ingredients and the pre-fried chicken. Stir-fry briskly, then add thickening. Sprinkle with a dash of sesame oil and mix in cashewnuts before dishing up to serve.
Chinese-style Spareribs
Ingredients
1 kg spareribs
Sauce:
2 tbsp honey
2 tbsp light soy sauce
1/2 cup dark brown sugar
1/4 cup tomato ketchup
2 tbsp cider vinegar
1/4 cup water
1/4 tsp dry mustard
3 cloves garlic, mince
1 tbsp chicken stock granules
1/2 tsp tabasco sauce
Method
Combine all the sauce ingredients in a saucepan. Cook over a medium-low heat for five to 10 minutes. Pour the sauce over the ribs and marinate for several hours or preferably overnight.
Arrange ribs on a rack and brush with extra sauce. Bake in preheated oven at 180°C for 40 to 50 minutes or until golden brown and cooked.
Dry Wantan Noodles with Shredded Chicken Meat
Ingredients
Chicken stock
1/2 chicken
2 chicken carcasses
1.5 litres water
2 thick slices ginger
2 stalks spring onion
70g carrot, sliced
Seasoning
Salt to taste
4 pieces fresh ready-made wantan noodles (available at wet markets or any major supermarkets)
1 tbsp chopped spring onion
1 tbsp chopped red chilli
Sauce for the noodles (per serving)
1 tbsp abalone sauce
1 tsp light soy sauce
Pinch of salt and sugar or to taste
A dash of pepper
1–2 tbsp prepared chicken stock
Method
To prepare chicken stock, bring water to a boil and add the chicken carcasses. Cover and bring to the boil then simmer for 15–20 minutes. Put in the half chicken and cook for 5 minutes. Reduce the heat to low and cook chicken for another 10–15 minutes. Remove chicken and leave to cool.
Add ginger, spring onion and carrot to the stock and continue to boil for 20–25 minutes. Adjust seasoning to taste. Transfer 600–700ml stock into a small basin for use later.
Skin the chicken and shred the meat. Leave aside for the noodles.
In a saucepan bring enough water to a boil. Add the fresh wantan noodles a piece at time. Blanch for about 20 seconds. Stir well with a pair of chopsticks. Remove from the heat, drain and soak briefly in cold water. Transfer noodles into the stock in the btasin. Drain excess liquid.
Put combined sauce ingredients in a mixing bowl. Add in the noodles and toss well to mix. Transfer noodles to individual serving dishes and add shredded chicken meat with a sprinkling of chopped spring onion and red chilli. Serve the stock or soup as an accompaniment.
Hainanese Chicken Rice
Ingredients
For the rice
3 cups (600g) Thai fragrant long grain rice
2 tbsp chicken skin with fat
2 tbsp water
2cm piece ginger, lightly smashed
2 cloves garlic, lightly smashed
1–2 tsp salt or to tastes
3½ cups or enough reserved chicken stock (or water with 1 tbsp chicken stock powder added to it)
2 pandan or screwpine leaves, shredded and knotted
Pak Cham Kai (Chicken steeped in stock)
1 whole chicken
Enough water (for boiling)
1 thumb-sized piece of ginger, crushed
4–5 cloves garlic, peeled and lightly smashed
1 tsp salt
Chilli garlic sauce for dipping
10 fresh red chillies
2cm piece ginger
4 cloves garlic
1/4 tsp salt
Juice of 2 calamansi limes
2 tbsp reserved chicken stock
Ginger sauce for dipping
75g ginger
6 cloves garlic
Juice of 2 calamansi limes
2 tbsp preserved chicken stock
Light soya sauce for chicken
1½ tbsp garlic oil
1½ tsp sesame oil
5 tbsp light soy sauce
1½ tbsp sugar or to taste
3 tbsp water
Garnishing
Fresh coriander leaves
Sliced spring onion
Sliced cucumber
Method
To prepare the rice, wash it in several changes of water until the water runs clean and clear.
Heat wok and add chicken fat and 2 tablespoons water. Bring to a low simmering boil until oil is released from the fat.
Add ginger, garlic and fry well. Remove and discard the chicken fat then add in rice and salt to mix. Stir fry briskly for 1–2 minutes.
Transfer all the ingredients into an electric rice pot.
Add water or chicken stock and pandan leaves. Cook until rice turns dry and fluffy. Stir through just before serving.
To prepare the chicken, bring enough water to boil in a large pot. Put the chicken into the pot. Lower the heat and cook for 10–15 minutes uncovered. Turn off the flame and cover the pot. Allow the chicken to cook for 20–25 minutes.
Remove the chicken from the pot and immerse it in a basin of cold water for 5–6 minutes.
Next, take the chicken out of the basin of cold water and drain on a colander to dip dry before cutting up into serving pieces.
Arrange in a serving plate and garnish with spring onion and coriander leaves and cucumber slices.
To prepare the chilli garlic sauce, blend all sauce ingredients in an electric blender.
Adjust seasoning by adding salt and sugar to taste. Use immediately or store in a sealed jar until required.
For the ginger sauce, combine all the ingredients in an electric blender and whiz. Serve immediately or store in a sealed jar until required.
Next, combine all ingredients for the light soya sauce in a small saucepan. Heat the mixture until the sugar dissolves then set aside to cool before use.
Penang Curry Mee
Ingredients
600g shelled cockles
500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200g fried soya bean cubes (tow pok, available in local wet markets), halved or quartered
200g cooked pig´s blood, cut into cubes (optional)
300g shredded, cooked chicken meat
500g blanched bean sprouts (taugeh)
600g blanched mee
300g blanched meehoon
1kg grated coconut, mixed with 4 litres water and squeezed for general santan to be used as main stock
Seasoning:
4 tbsp salt or to taste
1 1/2 tbsp rock sugar
1/2 tbsp monosodium glutamate
Spices (finely ground):
100g shallots
25g garlic
3 tbsp coriander seeds (biji ketumbar)
4 tbsp chilli paste
2 tbsp sliced lemon grass (serai)
10 peppercorns
1/2 tbsp belacan granules
Chilli oil:
110g chilli paste
25g garlic, pounded
175ml to 200ml oil
Method
Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves.
Add in the rest of the general santan, tow pok and pig´s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point.
Remove from fire and use stock as a soup for the mee and meehoon. (Should the gravy or stock curdle, strain it.)
For the chilly oil: Saute garlic and chilli paste in oil until the chilli disintegrates and oil floats to the surface. (Use this to garnish when serving.)
Other Answers:
http://www.magma.ca/~pfeiffer/sharon/msian.htm
http://www.recipezaar.com/r/79
http://www.recipes4us.co.uk/Cooking%20by%20Country/Malaysia%20Recipes%20Culinary%20History%20Information.htm
here are some websites to check out, personally anything really spicy is great! and the coconut dishes are a favorite.
hope that has helped!
recipe of chinese fried rice,
ingredients: rice half boiled, boiled vegetable(beans, peas, carrot), soya sauce, chilli sauce, ajjinomotto, spriong onions, capcicum, tomato ketchup.
method; take a vessel take some oil in it first fry capcicum, then all the the boiled vegetable, spring onion and soya sauce, chilli sauce, salt, ajjinomotto and spring onion fry for some time but not for long, then add par boiled rice. ur chinese fried rice is ready to eat
HONG KONG Chinese Restaurant
Tel: 770-387-1198
Fax: 770-387-0780
On the corner of Market Place Blvd and 41 HWY.
*bOink* ~:)
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