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.
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
Remove the stalks from the Chilies
Place in a grinder
Add the salt and sugar
Grind to a coarse paste
Add the lime juice and mix well.
Notes
This dish can form a part of Nasi Kerabu - a Malaysian salad
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
Soak the dried Chillies in boiling water for fifteen minutes.
Place the chopped shallots and lemongrass in a grinder.
Add the anchovies, ginger and rehydrated Chillies
Grind to a fine paste
Heat the vegetable oil in a pan
Add the paste. Sautee for five minutes, stirring the whole time until shiny
Add the coconut milk. Mix well
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
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
Mix all the dry ingredients. Make sure that everything is well combined.
Add the egg and a water
Mix into a batter
Pat the fish fillets dry and dust with a bit of rice flour on both sides.
Dip the fish into the batter and fry in batches until golden and crispy.
Place on absorbent paper kitchen towel in a flat dish.
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
Peel and chop a medium onion
Remove the outer layer of three stalks of lemongrass. Chop into inch pieces
Peel and chop five cloves of garlic.
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.
Blitz all of these ingredients into a fine paste.
Make gashes into the chicken legs about half an inch deep. Place in a shallow dish
Pour the marinade over the chicken and seal with clingfilm. Place in the refrigerator. Refrigerate overnight
For the base of the Percik sauce
Peel and coarsely chop one medium onion
Remove the outer layer of three stalks of lemongrass.
Cut off the root area and top of the lemongrass. Cut the white inner stalks into one-inch pieces
Place the chopped onion and lemongrass into a grinder.
Add one tablespoon of ginger paste, the nuts ( see note) and a little water.
Grind to a coarse paste
Pour into a jar. Cover with clingfilm and place into the refrigerator. Refrigerate overnight
The next day
Preheat the oven to 180 degrees Celsius.
Remove the chicken from the fridge. Place on a baking sheet and spoon the remaining marinade over the pieces.
Place the chicken in the oven for thirty-five minutes.
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.
Now add two hundred and fifty millilitres of coconut cream. Mix well
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.
Remove the chicken from the oven
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
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)
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.
Dive into the aromatic world of Malaysian cuisine with this luxurious Chicken and Prawn Laksa, a soul-warming noodle soup that’s both elegant and comforting. This fragrant bowl combines the succulence of tender chicken strips and plump prawns with a rich, coconut-based broth infused with traditional Asian aromatics like galangal and lemongrass. The gentle heat from fresh red chillies and chilli flakes is perfectly tempered by creamy coconut milk, while glass noodles soak up the complex flavours of this iconic Southeast Asian dish. Whether you’re a seasoned lover of Asian cuisine or new to Malaysian flavors, this laksa offers an authentic taste of hawker-style comfort food at its finest.
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
Cook the glass noodles to package instructions. Drain and keep warm
Heat the Chilli and vegetable oils to medium heat.
Add the spring onions and lemongrass.. Sautee for two minutes
Add the galangal, chillies and garlic. Stir- fry for a minute
Add the chicken strips and cook until all pinkness has gone.
Now add the lime juice, chicken stock and coconut milk.
Simmer for 10 minutes
Add the prawns and glass noodles. Allow to cook through ( about 5 minutes)
Pour into bowls. Garnish with coriander and sprinkle with chilli flakes
Serve
Notes
This recipe yields 4 to 6 portions
Additional toppings include boiled eggs cut in half, bean sprouts and fried tofu
