Malaysian Recipes.pdf

AcharTimun

Ingredients

3 big Cucumber

2 Carrots (to cut 1-1/2cm in length)

2 Red Chillies (slit in the middle)

2 Green Chillies (slit in the middle)

10 Shallots to cut

10 cloves Garlic into two

1 tbsp Tomato Sauce

5 dried Chillies

2 clove Garlic

1 cm Ginger 4 Shallots

1" pc Cinnamon

3 clove Garlic sliced

3 Cardamom

3 Shallots sliced

3 Cloves

300 ml Vinegar

Sugar and Salt to taste

Oil

1 tsp Sesame seeds (fry slightly)

Method

Put oil in a wok or pan, saute ingredients (C). Once aroma rise, add in the grinded

ingredients (B). Stir for 2 minutes and add in the vegetables -- carrots , cucumber -- and

ingredients (A).

Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame. Once

the gravy becomes thick the dish is ready. Add in the sesame seeds and stir.

This dish is best left overnight in the fridge before serving. Or use the deseeded pods, by

stripping off the thin inner skin, the sides, side threads, and tips.

Chop into halve if the pods are too large. Wash and drain before using.Heat some oil in a

deep pan. Fry your Samosas to light golden brown and serve hot with Mint Chutney or

any other Chutney.

NyonyaCakes

Ingredients

340 gm wet rice flour or rice flour

225 gm sago flour

1/4 tsp salt

855 ml (11/2 coconut) coconut milk

ingredients b:

425 ml water

450 gm sugar

8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)

red food colouring

Method

Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.

Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the

flour mixture, stirring all the time till it is well blended.

Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red

colouring in another portion.

Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter

in the tin.

Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter

and steam till mixture is used up.

Note:

Stir the mixture each time before pouring into the tin. Test each layer is cooked before

making the next layer. You can use your fingertips to check if the layer is cooked. It can

take more then the required 8 minutes. It is required to leave the cake to cool down

completely before cutting and serving.

OatsVegetablePuffs

Ingredients

2 tbsp white quaker oats (or any other brand)

5 french beans - shredded

1/2 carrot - grated

2 potato (boiled and mashed)

2 tbsp cooked rice

1 beaten egg

2 tbsp cornflour

2 sprig spring onions(chopped)

1 large onion-chopped

1 red chilli - chopped

salt to taste

For Coating:

1/2 cup bread crumbs

Method

Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it

with bread crumbs and fry in hot oil in low fire.

Note:

Stir the mixture each time before pouring into the tin. Test each layer is cooked before

making the next layer.

You can use your fingertips to check if the layer is cooked. It can take more then the

required 8 minutes. It is required to leave the cake to cool down

completely before cutting and serving.

take more then the required 8 minutes. It is required to leave the cake to cool down

completely before cutting and serving.

WajikPulut

Ingredients

500gm glutinuous rice (soaked overnight)

750ml coconut milk (from 1/2 or 1 coconut)

1 tsp lime paste (air kapur)

2 screwpine leaves

a pinch of salt

ingredients (b):

350gm brown sugar/gula melaka/gula merah

150ml water

Method

Wash glutinuous rice and soak overnight with 1 tsp lime paste water.

Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes

or until the milk evaporates.

Once cooked take a fork and turn anti-clock wise and loosen the rice. Leave it to cool.

Meanwhile, mix brown sugar and water and cook in a pan.

For those who are using gula merah sieve it first.

Leave the sugar syrup to boil at least 5 minutes

Lower the flame and mix in the glutinuous rice and mix it thoroughly.

Stir constantly for 3 minutes and close the flame.

Pour it into a cake pan and leave it to cool before serving.

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