Archive for the ‘: MALAYSIAN’ Category
Steamed Golden Pomfret (Rice Cooker)
February 5, 2019 Lee
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Steamed Golden Pomfret (Rice Cooker)

Peng's Kitchen, Singapore.
This is steamed in garlic and chili, and is an absolutely easy dish to prepare. This will need a steamer, either a pot with a steamer basket or a rice cooker with a steamer tray.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Lunch, Main Dish
Cuisine Malaysian
Servings 2 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 medium Golden Pomfret
  • 5 cloves garlic, smashed and minced
  • 2 red Bird's Eye chilies, seeded, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • hot cooked rice, for serving

Instructions
 

  • First thing we need to do is to clean the fish, and this is easy as these have tiny scales. You can do this in the kitchen sink under running water without making a mess. Rinse the fish off, then take a spoon and scrape from the tail to the head, the skin will be smooth where there is no scales, this takes just a minute or two. After they are scaled, rinse the fish one more time.
  • Now we need to gut the fish, using a sharp knife, make a cut on the bottom, behind the head, down to the vent, just before the fin on the bottom towards the rear. Just cut through the belly. Set the knife aside and with your fingers, you need to scoop out the insides, pay attention to the backbone, that is where the liver is, the red part, you need to remove that, it actually comes out easy. Rinse the fish under running water and make sure the inside is cleaned out including the liver along the backbone.
  • At this point it is up to you if you want the head on or off. To remove the head, cut just behind the pectoral fin, the fin on the side, right behind the head, cut straight through at a bit of angle. Discard the head.
  • Make 3-4 diagonal shallow cuts across the fish on each side.
  • Place the fish on a heatproof dish that will fit inside of your steamer tray with a gap around it to let steam pass through.
  • Heat your steamer, whether that is a pot with a steamer basket or a rice cooker with a steamer tray.
  • In a small bowl, add the garlic, chili, soy sauce, wine, and sesame oil. Mix together well.
  • Pour the sauce over the fish, yes, the liquid is going to go into the dish, I know this, goal is to keep the garlic and chilies on top. The dish will heat and impart flavor as well.
  • When the water is boiling in your steamer, use a plate gripper (highly recommended), place the dish in the steamer, cover, and let the fish steam for 8-10 minutes.
  • Remove the dish using a plate gripper and serve with rice on the side.

Notes

Each fish is 65 Baht, $1.96, each fish weighs 300 to 400 grams (11 to 14 oz). For 2 servings, this is about 98 cents per serving.
* Best Value $1 or Less per Serving,: MALAYSIAN,FISH - ALL,Fish - Pomfret,Fish - Rice Cooker
Baked Coconut Chicken
February 3, 2019 Lee
4 Comments

Baked Coconut Chicken

Peng's Kitchen, Singapore.
Good tasting chicken, subtle flavor of coconut, next time I make these I will make some shallow cuts on the chicken.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 8 hours
Total Time 9 hours 5 minutes
Course Main Dish
Cuisine Malaysian
Servings 5 servings

Equipment

  • Oven
  • Baking Sheet with Rack

Ingredients
  

For Marinating

  • 5 chicken quarters
  • ⅔ cup coconut milk
  • 1½ teaspoons paprika
  • 1 teaspoon lemon pepper
  • 1 tablespoon dried parsley
  • 1 teaspoon salt

For Baking

  • ½ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • extra light olive oil, as needed

Instructions
 

To Marinate the Chicken

  • Separate the quarters into legs and thighs (there is a line of fat to follow). Trim off and discard any excess fat. (I used 4 quarters)
  • In a mixing bowl, add the rest of the marinade ingredients, whisk together.
  • Place the chicken pieces in a sturdy zip lock bag, then pour in the coconut mixture. Squeeze out as much air as you can and seal the bag. Squish the chicken around to get everything coated with the marinade. Place the bag on a plate and place in the fridge overnight.

To Bake the Chicken

  • Remove chicken from the marinade and drain, discard the marinade.
  • In a mixing bowl, add the flour, baking powder, and baking soda, and whisk together. Pour a little bit of extra light olive oil in a small bowl. Line a baking sheet with foil, lightly oil a baking rack and place the rack on the backing sheet.
  • Coat the chicken pieces in the flour mixture and place on the rack. Leave the chicken to rest for an hour.
  • About 15 minutes before you are going to bake, preheat your oven to 200° C (390° F). Brush or spray the chicken with olive oil and place the baking sheet with the rack and chicken in the oven and bake for 25 minutes, turn the chicken pieces over and bake for another 25 minutes or until golden brown and crispy. To check if cooked through, sacrifice a thigh and cut into one to verify it is cooked through.
  • Serve with sides of your choice.

Notes

Low cost. I used 4 chicken quarters on 3 Feb 2019, that was 1 1/2 kilos (quarters are larger than the already separated thighs and legs), for 49 Baht/kilo, for a total cost of 73 Baht. For 5 servings, this is about 46 cents per serving.
Variants: 1. Use all thighs or all legs. 2. Make cuts in the meat to allow the marinade to soak into the meat.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: MALAYSIAN,CHICKEN & TURKEY
Bak Kuet Teh (Teochew)
February 3, 2019 Lee
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Bak Kuet Teh (Teochew)

Peng's Kitchen, Singapore.
This is a pork rib soup of possible Chinese origin, and this is the Teochew (Malaysian) version. This soup is garlic and white pepper based and the broth is generally light. I look forward to testing out this version, and soon.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Lunch, Main Dish
Cuisine Chinese, Malaysian
Servings 4 servings

Equipment

  • Draw String Tea Bag

Ingredients
  

  • 2 kilos pork ribs, (4 lb)
  • 4 heads garlic, cloves peeled
  • 50 grams white peppercorns, (1¾ oz)
  • salt, as desired
  • 1 draw string tea bag

Instructions
 

  • In a dry pan, add the white peppercorns and put on low heat, stirring often until fragrant. Remove the peppercorns from the pan and allow to cool.
  • Place peppercorns in a mortar and lightly crush, if no mortar, than just put a zip lock bag and lightly pound with a meat tenderizer or rolling pin.
  • Place the peppercorns in the draw string tea bag.
  • Rinse and cut ribs into 1 bone sections. Place the ribs, garlic, and tea bag with the pepper, in a large pot.
  • Add water to the pot to cover the ribs, bring to a boil for 5 minutes then reduce to a simmer and cook for 1 hour, taste the broth after about 30 minutes of simmering and season with salt as desired and remove the tea bag with the peppercorns if desired.
  • If adding daikon, hard boiled eggs, or mushrooms, add those and simmer for 15-30 minutes more.
  • Serve with rice on the side.

Notes

Th pork ribs are about 115 Baht/kilo. For 4 servings, this is about $1.80 per serving.
Variants: 1. Lamb, beef, and ox tail can be used instead of pork, increase simmering time. 2. Add daikon or carrot, sliced. 3. Add hard boiled chicken or quail eggs. 4. Add whole stemmed Shiitake or button mushrooms.
* High Cost $1.51+ per Serving,5 Ingredients or Less,: CHINESE,: MALAYSIAN,SOUPS, STEWS, CHILI
Tempura Sardines
November 24, 2018 Lee
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Tempura Sardines

Ayam Brand, Malaysia.
This sounds really good, and is on my to cook and taste list. This is Malaysian in nature. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine Malaysian
Servings 2 servings

Ingredients
  

  • 1 tin sardines in olive oil, (120 g / 4¼ oz, Ayam or any brand), Shortcut
  • 2 spring onions, sliced, white and green parts
  • 2 cloves garlic, minced
  • 1 red chili, seeded and finely sliced, optional
  • ½ teaspoon white pepper powder
  • salt and sugar, to taste
  • 100 grams tempura flour, (4 oz)
  • 200 ml ice water, (bit over ¾ cup)
  • cooking oil, for frying

Instructions
 

  • Mix the batter by adding the tempura flour to a mixing bowl and adding ½ cup of ice water, stir to make a thick batter, add water a tablespoon at a time to make the batter with a dripping consistency.
  • Open the tin of sardines and drain the olive oil into a small bowl, remove sardines and split each in half.
  • Heat some oil in a pan, about ¾ inch for a minimal deep fry. When the oil is hot but not smoking, dip the sardines in the batter and let the excess drip off, then deep fry until golden brown and crispy, work in batches. Remove to paper towels to drain.
  • In another pan, heat the olive oil from the sardines, when hot, add the garlic and chili if using, until fragrant. Add the spring onion and the tempura sardines. Toss with salt as desired, the white pepper, and sugar as desired.
  • Serve.

Notes

Low cost per serving.
Shortcut: Sardines in Olive Oil (Slow Cooker).
* Best Value $1 or Less per Serving,: MALAYSIAN,FISH - ALL,Fish - Sardines
Sardine & Cheese Wontons
November 24, 2018 Lee
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Sardine & Cheese Wontons

Ayam Brand, Malaysia.
This recipe comes from the Ayam brand website in Malaysia. I will verify the number of wontons made for this. Link to the Shortcut is listed in the Recipe Notes sections.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Malaysian
Servings 50 wontons

Ingredients
  

  • 1 tin sardines in olive oil, (120 g / 4¼ oz, Ayam or other brand), Shortcut
  • 2 packages wonton skins
  • 50 grams cheese, your choice, cut into small cubes, (1¾ oz)
  • 2 spring onions, finely sliced, white and green parts
  • 50 grams carrot, finely diced (1¾ oz)
  • salt and pepper, as desired, to taste
  • 1 egg, lightly beaten
  • cooking oil, for frying

Instructions
 

  • In a mixing bowl, add the sardines and the oil from the tin. Mash with fork and mix in the oil.
  • Add the carrot and spring onion and mix in, season with salt and pepper to taste if desired. (I use a mandolin with a julienne blade and chop after, resulting in a fine dice.)
  • Beat the egg in a small bowl and set that near you. Place a wonton skin on your work surface with a corner pointed towards you.
  • Place a teaspoon of the sardine mixture in the center of the skin, place a cube of cheese on top. Brush the 2 edges of the skin that are farthest away from you with some beaten egg.
  • Take the corner closest to you and fold away from you to the opposite corner and pat down the edge to seal the wonton. Set the wonton on a plate, there, you just made a wonton.
  • Repeat using the rest of the sardine mixture and wonton skins.
  • Heat oil in a pan for shallow frying, about ½ inch oil. When hot but not smoking, add some wontons and fry until golden brown on the bottom, then turn them over and fry the other side. Remove to paper towels to drain.
  • Serve and enjoy with dipping sauces of your choice.

Notes

Shortcut: Sardines in Olive Oil (Slow Cooker).
: MALAYSIAN,APPETIZERS / SNACKS,FISH - ALL,Fish - Sardines
Roti John (Singapore Omelette Sandwich)
May 1, 2018 Lee
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Roti John (Singapore Omelette Sandwich)

Adapted from an internet recipe.
This is street food popular in Singapore and Malaysia, and it sounds very good. For this you can use baguettes or hot dog buns. When I make this, I may make the hot dog buns as well, I like a good challenge.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Lunch, Main Dish
Cuisine Malaysian, Singaporean
Servings 10 sandwiches

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 5 eggs, chicken or duck, beaten
  • ½ cup shallots, finely diced
  • 1 green chili, finely diced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 10 baguettes, or hot dog buns
  • cooking oil, as needed

For Toppings & Sauce

  • spring onions, sliced, white and green parts
  • green chili, sliced
  • tomato sauce
  • sweet chili sauce
  • Sriracha Chili Garlic sauce
  • mayo

Instructions
 

  • In a large mixing bowl, add the ground beef and mix in the eggs, then mix in the shallots, chili, salt, and pepper.
  • Butterfly or split open the baguettes or hot dog buns, keeping them intact on on side.
  • Heat a tablespoon of oil in a large non stick pan, when the pan is hot, spread some egg mixture on the cut sides of the baguettes and place cut side down in the pan, cook for about 2-3 minutes to set the egg and brown the beef (it is a thin layer so it cooks quickly), then flip over and cook the other side for about 1 minute.
  • Serve with toppings and sauces as desired.

Notes

Low cost per serving.
Variant: 1. Use 2-3 cans sardines in olive oil, mashed in place of ground beef.
* Best Value $1 or Less per Serving,: MALAYSIAN,: SINGAPOREAN,BURGERS & SANDWICHES,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Bak Kuet Teh (Hokkien)
June 27, 2017 Lee
2 Comments

Bak Kuet Teh (Hokkien)

From a recipe on a Lobo brand spice packet.
This is a pork rib soup of Chinese origin, and this is the Hokkien (Malaysian) version. This soup is herb based and the broth is generally dark. I use a seasoning packet, Lobo brand (Thailand) to prepare this. I first made this on 27 June 2017, wonderful flavor, tender ribs, and your kitchen and house will smell wonderful. I make this at least once a month.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Chinese, Malaysian
Servings 3 servings

Ingredients
  

  • 1 packet Bak Kuet Teh Soup mix, Lobo brand
  • 500 grams pork ribs, (1 lb)
  • 3 cups water
  • 1 daikon, (white radish), sliced, optional

Instructions
 

  • This is the spice packet used, Lobo brand. Even the Thais know Lobo is the best brand for soup and spice mixes. Inside of the packet is a cloth bag, that contains the spices, the bag is simply placed in the water and removed before you serve.
  • Rinse and cut ribs into 1 bone sections.
  • Bring 3 cups of water to a boil in a pot, when it is boiling, add the spice bag from the packet to the water and add the ribs. Boil for 5 minutes then reduce to a simmer and cook for 45 minutes or until the meat is tender. If adding daikon, when the meat is tender, add the sliced daikon and simmer for 15 minutes more. Discard the spice bag.
  • Serve with rice on the side.
  • Or place rice in a bowl and spoon the soup over the rice, this is my preferred method.

Notes

The Lobo brand spice packet for this costs 17 Baht and the pork ribs is about 115 Baht/kilo. For 3 servings, this is about $1.30 per serving.
Variants: 1. Lamb, beef, and ox tail can be used instead of pork. Simply 1/2 cup more water and simmer for 2 hours. 2. Daikon can be replaced with carrot or used together. 3. Add hard boiled chicken, duck, or quail eggs.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,: CHINESE,: MALAYSIAN,SOUPS, STEWS, CHILI