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Malaysian Stuffed peppers

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Malaysian stuffed peppers
 
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Nutrition Information
  • Serves: 12
  • Serving size: 50 grams
  • Calories: 82
  • Fat: 6 grams
  • Saturated fat: 6 grams
  • Carbohydrates: 2 grams
  • Sugar: 1 gram
  • Sodium: 579 mg
  • Fiber: 2 grams
  • Protein: 4 grams
Recipe type: Stuffed Chillies
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
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These stuffed peppers differ from many other recipes in that they are steamed rather than fried or baked. They are great on their own as a starter. They may also be served as a ide as part of the Malaysian blue rice salad Nasi Kerabu.
Ingredients
Stuffed Chillies
  • Jalapeno or Padron Chillies – twelve
  • Tuna – 160 grams ( drained and flaked)
  • Onion – one small (coarsely chopped).
  • Garlic – two cloves (finely chopped).
  • Desiccated coconut - ¼ cup
  • Coconut milk – ¼ cup
  • Salt - ¼ teaspoon
  • Ground black pepper – i/8 teaspoon
Instructions
  1. Place the onion and garlic in a grinder. Grind to a fine paste
  2. Place the paste and desiccated coconut and this paste into a bowl.
  3. Add the coconut milk, salt and black pepper.
  4. Add the Tuna
  5. Mix until well combined.
  6. Make a slit in the Chillies. Remove the seeds and white inner membrane
  7. Stuff the Chillies with the coconut/ tuna paste
  8. Steam for ten minutes in a steamer
Notes
Fantastic when served with Malaysian grilled chicken (Ajam percik) and spicy fried fish.

Keywords: Stuffed peppers

Image credit

Shin-Shin Lin /CC BY NC 2.0 / via Flickr

Stuffed peppers and Chillies

 

 

 

Sambal

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Sambal
 
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Nutrition Information
  • Serves: 5
  • Serving size: 5 g
  • Calories: 7
  • Carbohydrates: 2 grams
  • Sugar: 17 grams
  • Sodium: 2 9 mg
Recipe type: Hot sauce
Cuisine: Malaysian
Prep time: 
Total time: 
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The name Sambal is a Indonesian word of Javenese origin . Sambals are Chiili sauces or pastes that can be made with Chillies and a variety of other ingredients. These ingredients may include garlic, shallots , shrimp paste , scallions, palm sugar, ginger and lime juice. This is a recipe for a sambal in its simplest form. Serve it as an accompaniment with dishes like Nasi Kerabu, Ajam percick and Ajam goreng ( Indonesian fried Chicken)
Ingredients
  • Red Chillies - five ( cayenne or similar)
  • Pinch of salt
  • Sugar - ¼ teaspoon
  • Juice of half a lime
Instructions
  1. Remove the stalks from the Chilies
  2. Place in a grinder
  3. Add the salt and sugar
  4. Grind to a coarse paste
  5. Add the lime juice and mix well.
Notes
This dish can form a part of Nasi Kerabu - a Malaysian salad

Simply pro- rata the ingredients to make more

Keywords: Sambal

 

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Spicy coconut sauce

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Spicy coconut sauce
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 100g
  • Calories: 122
  • Fat: < 0.5g
  • Saturated fat: < 0.1g
  • Carbohydrates: 30g
  • Sugar: 30g
  • Sodium: 0.62g
  • Fiber: < 0.5g
  • Protein: 1.3g
Recipe type: Sauces
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
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This spicy coconut sauce from Malaysia is traditionally served with Nazi Kerabu, the blue rice salad. It combines coconut milk. Chillies, anchovies with other ingredients commonly used in Malaysian cooking... It is also great with grilled seafood, like fish, prawns and squid
Ingredients
  • Shallots – two ( coarsely chopped)
  • Ginger paste – one teaspoon
  • Lemongrass – one stalk ( coarsely chopped)
  • Dried Chillies – ten to fifteen
  • Anchovy fillets – 30 grams
  • Vegetable oil – one tablespoon
  • Coconut milk – one cup
  • Brown sugar – one tablespoon
  • Salt to taste
  • Lime juice- one tablespoon
Instructions
  1. Soak the dried Chillies in boiling water for fifteen minutes.
  2. Place the chopped shallots and lemongrass in a grinder.
  3. Add the anchovies, ginger and rehydrated Chillies
  4. Grind to a fine paste
  5. Heat the vegetable oil in a pan
  6. Add the paste. Sautee for five minutes, stirring the whole time until shiny
  7. Add the coconut milk. Mix well
  8. Finally, add the brown sugar, salt and lime juice. Stir to combine
Notes
This dish can form a part of Nasi Kerabu - a Malaysian salad

Keywords: Spicy fried fish

 

Indonesian cooking with Chillies

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Spicy fried fish

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Malaysian spicy fried fish

Spicy fried fish
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 175 grams
  • Calories: 187
  • Fat: 6 g
  • Saturated fat: 1 gram
  • Unsaturated fat: 1 gram
  • Carbohydrates: 16 grams
  • Sugar: 1 gram
  • Sodium: 579 mg
  • Fiber: 1 g
  • Protein: 18 g
Recipe type: Seafood
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
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Nothing beats freshly fried fish. In this recipe fried fish is taken to a new level with the addition of Chillies and other spices. It is fantastic served with spiced chips. It can also be served with the Malaysian blue rice salad Nasi Kerabu.Enjoy !
Ingredients
  • Fish Fillets – four small (cod or similar – about 500 grams).
  • Rice flour – one cup ( plus a bit more)
  • Coriander powder – ½ teaspoon
  • Cumin powder – ½ teaspoon
  • Fennel powder -1/2 teaspoon
  • Chilli powder – one teaspoon
  • Turmeric powder – one teaspoon
  • Garlic powder -one teaspoon
  • Salt – ½ a teaspoon
  • Egg – one large
  • Water - half a cup
  • Oil for frying
Instructions
  1. Mix all the dry ingredients. Make sure that everything is well combined.
  2. Add the egg and a water
  3. Mix into a batter
  4. Pat the fish fillets dry and dust with a bit of rice flour on both sides.
  5. Dip the fish into the batter and fry in batches until golden and crispy.
  6. Place on absorbent paper kitchen towel in a flat dish.
  7. Serve
Notes
This dish can form a side dish to Nasi Kerabu - a Malaysian salad

Keywords: Spicy fried fish

 

Indonesian cooking with Chillies

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Ayam Percik

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Malaysian spicy grilled chicken

Ayam Percik
 
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Nutrition Information
  • Serves: 4
  • Serving size: 300g
  • Calories: 414
  • Fat: 30 grams
  • Saturated fat: 7 grams
  • Unsaturated fat: 12 grams
  • Trans fat: 0 grams
  • Carbohydrates: 20 grams
  • Sugar: 9 grams
  • Sodium: 780 mg
  • Fiber: 2 grams
  • Protein: 19 grams
Recipe type: Grilled chicken
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
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Ajam Persik is a great tasting chicken dish from Malaysia. While this recipe calls for the dish to be cooked in the oven,. in Malaysia, you will find street vendors barbequing it. Either way it is really good eating. Serve it with the blue rice salad Nasi Kerabu for an authentic Malaysian eating experience.
Ingredients
Ayam Percik ( spiced chicken with coconut milk)
  • Chicken – four thighs ( or breast fillets)
  • Onion – 100 grams
  • Ginger - one inch
  • Garlic –four to five cloves
  • Turmeric powder – one teaspoon
  • Salt– one teaspoon
  • Sugar – two teaspoons
  • Coriander seeds – one teaspoon
  • Fennel – one teaspoon
  • A bit of water
Percik sauce
  • Onion - 100 grams
  • Garlic- four to five cloves
  • Ginger – one tablespoon
  • Lemongrass – three stalks
  • Candlenut – five to six ( see note )
  • Water
  • Vegetable oil – ¼ cup
  • Sambal Oelek – four tablespoons
  • Tamarind paste – one teaspoon
  • Brown sugar – one tablespoon
  • Salt to taste
  • Coconut milk – 250 grams
Instructions
Preparation the day before
Marinade
  1. Peel and chop a medium onion
  2. Remove the outer layer of three stalks of lemongrass. Chop into inch pieces
  3. Peel and chop five cloves of garlic.
  4. Place all of the above into a grinder together with one teaspoon of salt, two teaspoons of sugar, one teaspoon of turmeric, one teaspoon of coriander seeds, one teaspoon of fennel seed and about half a cup of water.
  5. Blitz all of these ingredients into a fine paste.
  6. Make gashes into the chicken legs about half an inch deep. Place in a shallow dish
  7. Pour the marinade over the chicken and seal with clingfilm. Place in the refrigerator. Refrigerate overnight
For the base of the Percik sauce
  1. Peel and coarsely chop one medium onion
  2. Remove the outer layer of three stalks of lemongrass.
  3. Cut off the root area and top of the lemongrass. Cut the white inner stalks into one-inch pieces
  4. Place the chopped onion and lemongrass into a grinder.
  5. Add one tablespoon of ginger paste, the nuts ( see note) and a little water.
  6. Grind to a coarse paste
  7. Pour into a jar. Cover with clingfilm and place into the refrigerator. Refrigerate overnight
The next day
  1. Preheat the oven to 180 degrees Celsius.
  2. Remove the chicken from the fridge. Place on a baking sheet and spoon the remaining marinade over the pieces.
  3. Place the chicken in the oven for thirty-five minutes.
  4. In the meantime, heat a quarter of a cup of vegetable oil to medium heat. Remove the base for the Percik sauce from the refrigerator and sauté in the heated oil for about five minutes.
  5. Now add two hundred and fifty millilitres of coconut cream. Mix well
  6. Add four tablespoons of Sambal Oelek. Simmer gently for fifteen to twenty minutes, and then add one teaspoon of tamarind paste and one tablespoon of sugar.
  7. Remove the chicken from the oven
  8. Spoon the Percik sauce over the chicken. (keep about a quarter in reserve for later) Turn up the temperature to 220 degrees Celsius. Grill until the chicken starts getting a slightly char-grilled appearance. Remove from the oven
  9. Spoon the remaining Percik sauce over the chicken and serve
Notes
If you cannot find candlenuts use macadamia or cashew nuts.

This dish it outstanding when barbequed. Serve it with Nasi Kerabu ( Malaysian blue rice salad)

Keywords: Ajam Percik

 

Indonesian cooking with Chillies

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Nasi Kerabu

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Nasi Kerabu
 
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Nutrition Information
  • Serves: 8
  • Serving size: 350 grams
  • Calories: 736
  • Fat: 49 grams
  • Saturated fat: 42 grams
  • Unsaturated fat: 2 grams
  • Carbohydrates: 54 g
  • Sugar: 27 grams
  • Sodium: 4117 mg
  • Fiber: 15 grams
  • Protein: 18 grams
Recipe type: Salad
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
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Nasi Kerabu is a Malaysian rice salad that is traditionally served with grilled or barbecued meat, seafood or poultry. This recipe is for the salad alone. It can be eaten on its own but is far better served with Ajam Percik( marinated grilled chicken) and spicy fried fish. When served with the poultry and seafood ik makes a fantastic dish to serve at a Malaysian theme meal.
Ingredients
Blue rice
  • Basmati rice – one and a half cups
  • Water – two and a half ups
  • Kaffir lime leaves – four
  • Lemongrass – one stalk
  • Salt – ½ teaspoon
  • Blue food colouring – a couple of drops
Coconut floss
  • Onion - one medium
  • Lemongrass – two stalks
  • Desiccated coconut – one and a half cups
  • Mackerel – two medium
  • Salt – ¼ teaspoon
  • Black pepper – few grinds
Salad
  • Cabbage – two cups (finely shredded).
  • Bean sprouts – two cups
  • Cucumber – one small (sliced into matchsticks).
  • Green beans - ten (julienned)
  • Coriander leaves – ½ cup ( finely chopped)
  • Fresh mint – two tablespoons (finely chopped).
Other
Optional
Instructions
Making the blue rice
  1. Soak the rice for 20 minutes in water and then run under water until it runs clear.
  2. Place the rice in a pot
  3. Add the water, Kaffir lime leaves, salt and lemongrass
  4. Add the blue colouring
  5. Bring the water to a gentle simmer.
  6. Cook until the rice is cooked (15 to 20 minutes).
  7. Remove the lemongrass and Kafir lime leaves and fluff up the rice with a fork.
For the Salad
  1. Mix all the ingredients for the Salad together in a bowl.
Coconut floss
  1. Grill the mackerel in a pan until cooked. Allow to cool and then flake
  2. Place the onion and lemongrass in a grinder. Pulse to a coarse paste
  3. Add the desiccated coconut to a pan
  4. Add the mackerel, salt and the paste
  5. Cook on medium heat for 5 minutes.
  6. Finish with a few grinds of pepper
Assembling the dish
  1. Cut the salted eggs in half
  2. Place a mound of blue rice in the centre of a plate (use a mould to shape it).
  3. Surround the rice with salted eggs, salad, coconut floss and stuffed Chillies. Add the Ajam Percikand spicy fried fish(if using).
  4. Place, a spoonful of the Sambal next to the eggs and finally, top the blue rice with a couple of tablespoons of the spicy coconut sauce.
Notes
Fantastic when served with Malaysian grilled chicken (Ajam percik) and spicy fried fish.

Keywords: Nasi kerabu

 

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Chicken and prawn Laksa – Malaysia

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Laksa soup recipe

Prawn and Chicken Laksa
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 350 g
  • Calories: 528
  • Fat: 31 g
  • Saturated fat: 20 g
  • Unsaturated fat: 2 g
  • Trans fat: 0 g
  • Carbohydrates: 38 g
  • Sugar: 7 g
  • Sodium: 685 mg
  • Fiber: 3 g
  • Protein: 24 g
  • Cholesterol: 0 mg
Recipe type: Soup
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
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Another fantastic soup from a part of the world where Chillies are masterfully blended with seafood, coconut milk and other herbs and spices. In its traditional form, this dish is normally either made of prawns or chicken. This recipe is the best of both worlds, as it combines both. The two certainly complement each another, but if preferred, leave out one or the other. Simply substitute the amount you are leaving out with the ingredient you prefer.
Ingredients
  • Prawns - 250 grams ( peeled and deveined)
  • Chicken breast - 150 grams ( cut into strips)
  • Galangal - one tablespoon
  • Chicken stock - one cup
  • Lemongrass - two teaspoons
  • Lime juice - 1.5 tablespoons ( or the juice of one freshly squeezed lime)
  • Coconut milk - one can (400 ml)
  • Red chillies - 3 red ( chopped)
  • Chilli flakes - one teaspoon
  • Spring onions - three ( chopped)
  • Garlic cloves - two ( finely diced)
  • Glass noodles - 150 grams
  • Chilli oil - one teaspoon - (optional)
  • Vegetable oil - 2 tablespoons
  • Fresh coriander leaves - a handful (chopped)
Instructions
  1. Cook the glass noodles to package instructions. Drain and keep warm
  2. Heat the Chilli and vegetable oils to medium heat.
  3. Add the spring onions and lemongrass.. Sautee for two minutes
  4. Add the galangal, chillies and garlic. Stir- fry for a minute
  5. Add the chicken strips and cook until all pinkness has gone.
  6. Now add the lime juice, chicken stock and coconut milk.
  7. Simmer for 10 minutes
  8. Add the prawns and glass noodles. Allow to cook through ( about 5 minutes)
  9. Pour into bowls. Garnish with coriander and sprinkle with chilli flakes
  10. Serve
Notes
This recipe yields 4 to 6 portions

Additional toppings include boiled eggs cut in half, bean sprouts and fried tofu

Keywords: Chicken and prawn Laksa soup

Image credit : BeauGiles / CC BY 2.0/ via Flickr

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