Nasi Lemak and 4 Other Malaysian Food Recipes that You Should Know
The greatest thing about living in Malaysia is without a doubt the delicious food that we have here. From hawker stall Char Kway Teow, to roadside satay and mamak roti canai, Malaysia’s mouth-watering food never fails to satisfy your cravings.
Here are 5 recipes that you should know by heart, so you can whip them up yourself any time of the day!
1. Char Kway Teow Recipe
Nothing tastes like some spicy stir-fried Kway Teow from street vendors, but with the right soy sauce, some chili paste, chicken pieces, and prawns you can make them yourself at home, using this recipe adapted from geniuskitchen.com:
- 500 g kway teow
- 3 cloves finely chopped garlic
- 3 tablespoons cooking oil
- 300 g prawns, shelled (with tails)
- 150 g bean sprouts
- 100 g chives, cut into 3cm lengths
- chili paste (not the Maggi kind)
- 2 eggs
- 1 tablespoon light soya sauce
- salt and pepper
- 1 tablespoon chili paste
- dark soya sauce
- If using dry kway teow, soak it in boiling water for about 5 minutes to soften it.
- Mix the ingredients for seasoning in a bowl.
- Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown and fragrant.
- Add prawns.
- Then, push the fried ingredients to one side and add in the kway teow.
- Stir-fry the kway teow quickly and pour in the bowl of seasoning (and more chili paste if you’d like).
- Add in a little water and mix in all the fried ingredients together.
- Then, spread the ingredients around the wok to create an empty space in the center, add a little oil so it doesn’t stick, then crack the eggs in the middle.
- Cover the eggs with all the ingredients and stir-fry evenly.
- Add bean sprouts and chives and stir well.
- Finally, remove the dish to a plate and serve hot.
You can also add Chinese lap cheong if you like.
2. Satay Recipe
Satay is the perfect snack for parties or a simple get-together with friends and families. Made solely from spices and meat, it is a flavorsome treat for meat lovers.
Here’s an easy recipe as adapted from allrecipes.com that you can add into your to-cook list.
For the marinade:
- 1 1/2 cup coconut milk
- 1 clove of garlic, minced
- 1 teaspoon curry powder
- 1 1/2 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 pound boneless chicken breast halves – cut into 1-inch strips
- wooden skewers, soaked in water for 30 minutes so it doesn’t burn
For the peanut sauce:
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1/2 cup creamy peanut butter
- 3/4 cup chicken stock
- 1/4 cup brown sugar
- 2 tablespoons lime or lemon juice
- 1 teaspoon soy sauce
- Salt to taste
- Mix ingredients for the marinade, then toss it with the chicken strips.
- Cover with cling wrap (or a reusable silicone wrap you can get for RM 15.80 from Lazada), and marinate for about 2 hours.
- Bring the coconut milk, curry powder, peanut butter, chicken stock, and brown sugar to a simmer in a saucepan over medium-high heat. Allow the peanut sauce to simmer for 5 minutes, stirring constantly, until smooth and thickened.
- Remove from heat and stir in lime juice and soy sauce. Season to taste with salt.
- Thread marinated chicken onto the skewers.
- Pre-heat a grill for medium-high heat, and grill the chicken skewers 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
3. Curry Laksa Recipe
If you’re looking for a spicy and soupy alternative, check out this easy yet delicious curry laksa recipe we’ve adapted from malaysianchinesekitchen.com.
- 1/3 cup vegetable oil
- 2 bone-in chicken breasts (skin removed)
- 3 pandan leaves (shredded and knotted)
- 350 g bean sprouts
- 180 g beehoon (dried rice vermicelli), soak in warm water to soften
- 350 g fresh yellow noodles or dried yellow noodles
- 230 g shrimps, peeled
- 1 can coconut milk
- 120 g deep fried tofu (sliced)
- 5 shallots (peeled and halved)
- 3 cloves garlic (peeled, and halved)
- 3 dried chilies (seeded and soaked in hot water to soften)
- 1 stalk lemongrass (slice bottom third into rings)
- 1½ inch ginger (peeled and thickly sliced)
- ½ cup curry powder
- Blend all spice paste ingredients with water until smooth and mix with curry powder to form a thick paste.
- Heat vegetable oil in a large pot over medium heat. Stir-fry spice paste until fragrant and add chicken breasts.
- Then, pour in 6 cups of water and add pandan leaves. Cover and bring soup to a boil and reduce heat, to allow it to simmer for 20 minutes.
- In the meantime, fill a separate pot half full of water. Blanche bean sprouts for about 20 seconds and remove with a metal strainer.
- Add beehoon and cook for about 2 minutes and remove with a metal strainer.
- Remove chicken breasts from curry soup with tongs, and shred the meat and put it aside so it’s not overcooked. Discard bones.
- Cook the shrimps in the curry soup with a metal strainer until pink.
- Then cook fresh yellow noodles in boiling water for 2 to 3 minutes and dried yellow noodles for 3 to 5 minute, set aside.
- Pour coconut milk into soup. Add deep-fried tofu and season with salt. Bring it to a boil, allowing coconut milk to heat through. Turn off heat.
- Finally, place a portion of noodles, bean sprouts, some shredded chicken, and shrimps in a bowl then pour curry soup.
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4. Rendang Recipe
Rendang is a well-known traditional Malay dish that can be made either from beef or chicken. It has a very distinctive taste that is sure to satisfy your taste buds.
Check out this recipe adapted from rasamalaysia.com for a delicious chicken rendang.
- 1 1/2 pound boneless and skinless chicken breasts or thighs, (or beef, if you prefer), cut into cubes
- 1/3 cup cooking oil
- 1 cinnamon stick
- 3 cloves, star anise, cardamom pods
- 1 lemongrass, white part only, pounded and cut into strip
- 1 cup coconut milk
- 1 cup water
- 5 kaffir lime leaves, bruised
- 5 tablespoons toasted grated coconut
- 6 shallots
- 1-inch piece galangal
- 3 stalks lemongrass, white part
- 4 cloves garlic
- 10 dried chilies, seeded
- Blend all the ingredients for the spice paste together.
- Then heat the oil in a skillet, add the spice paste and the dry spices and stir-fry until fragrant.
- Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
- Throw in the kaffir lime leaves, toasted coconut and stir. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up.
5. Nasi Lemak Recipe
With its fragrant rice, spicy choice of meat, with crunchy nuts and fried anchovies, this dish is a favorite among all, and based on the recipe from allrecipes.com, here’s how you can make it:
- 2 cups coconut milk
- 2 cups water
- 1/4 teaspoon ground ginger
- 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
- 1 whole bay leaf
- 2 cups long grain rice, rinsed and drained
For the garnish:
- 4 eggs
- 1 cucumber
- 1 cup oil for frying
- 1 cup raw peanuts
- 4 oz. white anchovies (washed)
For the sauce:
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, thinly sliced
- 3 shallots, thinly sliced
- 2 teaspoons chile paste
- 4 oz. white anchovies (washed)
- 3 tablespoons white sugar
- 1/4 cup tamarind juice
- In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice.
- Cover, and bring to a boil. Reduce heat, and simmer for about 20 mins.
- Place eggs in a saucepan, and cover with cold water, then bring water to a boil, and immediately remove from heat. Once cooled, remove eggs from water, peel, and slice in half.
- Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned.
- Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove and discard oil.
- After that, heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant. Mix in the chili paste, and cook for 10 minutes, stirring occasionally. If the chili paste is too dry, add a small amount of water.
- Stir in remaining anchovies; cook for 5 minutes. Then stir in salt, sugar, tamarind juice; simmer until sauce is thick, about 5 minutes.
- Finally, serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, sliced cucumbers, and eggs.
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