Malaysian Curry Recipe

[cambridgebloke]

Any of you wordly wise booties know a decent malaysian curry recipe?

SB

[El Prez]

No, I am not now a Malaysian curry or any other curry.


Try a recipe for beef rendang if you can find it on the web.

[cambridgebloke]

I knew I should have been in the know. Sorry spellcheck noted.

SB

[FUBAR]

Last time I tried to get any sense from anybody on this forum was to do with Nasi Goreng and I was smartly told to go and look it up on Google !

I have to say, I did find some good recipes there so why not enter MALAYSIAN RECIPES into Google, as I did, and you will find a wealth of information.

Good Eating ...........

[El Prez]

Fubar, I thought we located all the links and passed them to you, or was that Pasha?
Have a search of the site there's a recipe on here.

[Si Capon]

Trust Prez to know about Beef web sites

[Pasha]

Prez,

I thought we located all the links and passed them to you, or was that Pasha?

That was me and my yearning to understand the mysterious appeal of Ikan Bilis. See following thread:
viewtopic.php?t=7568
Regards!

Pasha

[harry hackedoff]

Hey, Pasha, felicitations
Starters,
Tom Yum soup, fried Wonton, Scallop Teriyaki
Wok it to me,
Thai Chilli Chicken, Kratium Prik Thai, Praram Long Song Beef
Curries,
Penang Chicken, Thai Green curry,
Sides,
Phad Thai,
Mee Goreng, Singapore Mi Fun Gado Gado.
Specials,
Nasi Goreng
Wonton soup with Choy Sum
Pla Rad Prik, Beef Lots-Luck,

Tasty tasty, very very tasty. The Tom Yum can only be described as "Awesome"
Big on fusion cooking down `yer. Not Spag Boll Oggies either, mate!

The above is me fave menu for eight of us. Eat in or take out.You decide, forty odd quid either way

No website, but "spend 45 dollars and get free 4pcs Spring Veggie Rolls, 90 dollars and get a free green chicken curry. Shame not to

[Pasha]

Crikey O'Riley! Bert, you're a veritable gastrinomic connoisseur! The five star menu you listed is definitely a step up from the tarted up kedgiree that the Memsahib throws across the table at me. Mind you she's a Boer and those guys don't so much cook as shoot and flay a wild beast, before hanging it upside down in their garden shed for a week and calling it biltong.

A cursory examination of some of the recipes posted here and elsewhere, seem to indicate a high degree of similarity between Thai, Indonesian and Malay foods. Also, the Nasi Goreng dish is similar to a type of fried rice popular in the Indian Sub-Continent (but which never seems to be on offer in Indian restaurants in the UK), but there it is usually a sort of filler that uses up the left over rice from the previous day's meal.

In lieu of Malaysian thin noodles (such is the provincial nature of the Greater Slough area where I am accursedly exiled!) I have resorted, over little-Miss-Jan-Smut's appeals for authenticity, to vermicelli for making Mei Fun. What the hell, recipes are like Airfix model instructions, no one ever follows them to the letter.

Thanks for the list H, there's much ammo there for some culinary experimentation. You're a man of hidden depths Sir! You should think about compiling these for a "Commando Cookbook" - you'd make an excellent celebrity chef
Top regards mate!

Pasha

[harry hackedoff]

Sarf Effrikans, nice people, no sense of volume though
Top selling biltong down here, is called "Road Kill" nice peppary aftertaste I`m told. I`d rather eat carpet. Ooops, meant to say "card board"
Bro in law lived for ten years as an illegal in Sydney. Whenever Immigration got too close he`d offski, usually to Thailand. He introduced me to the delights of Thai cuisene, not monkey brain served in the skull. though. I`d never be that hungry

[JR]

Hell Harry! I thought the culinary expertise of the average Antipodean was a 'Pie Floater'.Aye JR

[harry hackedoff]

Further to my last, here`s a recipe for Tom Yum that works. Like any recipe, play with it a few times till you end up with what suits you..
2 pounds fresh mushrooms (or other ingredient) cut into convenient
spoonable size pieces...

2 stalks of lemon grass, bruised (this isn't eaten, but is an essential
flavorant)

2 "kaffir" lime leaves (use lime zest if you can't get it)
2 coriander [cilantro] plants, chopped.
10-15 prik ki nu (birdseye chilis) thinly sliced.
2-5 dried red chilis.
the juice of 3 or 4 limes
2 or 3 tablespoons of sliced bamboo shoots or coconut shoots
2-3 tablespoons of fish sauce.
1-2 tablespoons "chilis in oil"
The fresh chiles should be bruised in a mortar and pestle. The dried
chilies should be heated first, then crumbled into the fresh chilies.
Beat the lemon grass with the grinder of the mortar and pestle (it's
called a 'sa' in Thai, I'm never sure whether it is the mortar or the
pestle in English...) or the back of a cleaver.

Heat about 3 cups of water to boiling point, add all the ingredients,
and stir constantly until cooked (it doesn't take long for mushrooms,
longer for chicken or shrimp, and longest for beef).

variation : use three cups of thin coconut milk instead of water, the
result is tom kha, rather than tom yum...

I don`t use so many mushrooms or coriander. For limes, use lemons if you can`t get them. Oyster sauce from your local Chinese supermarket is good fish sauce substitute. I like a lot more water than this recipe and I always add three cherry tomatos for each person. As meat, I generally use chicken( not much, a small breast is enough for four, thinly sliced and velveted for half hour ) but I`ve tried allsorts. Used a can of Barbecue flavour Spam once to rapturous applause. Told `em it was pork from a slow barby Any bread you like is good to dip. Baguettes, Tesco thick sliced, Peshwari Naan, whatever. Oi loikes the sweet bun/ cakey things they serve in Thai restaurants and surprisingly, hot X buns are the best
Have a go. If it tastes shite, ask yourself "why?" Change what you don`t like untill you end up with summat that you do. It`s called cooking
Big hugs to mrs Pasha

[harry hackedoff]

Pies have moved on a pace, Jim. Some real delights, but locals still like a bit upset when I ask "Mate, d`ya want a bit of pie with that sauce"
Me fave is lean steak and mash in a light crust pastry Yum Yum

[sneaky beaky]

To get back to the original thread..........
Here is a recipe for Malaysian Chicken Curry. Taught to me by (Don't laugh!) a Chinese Malaysian girl at my Night School cookery course!!

Take one medium chicken and chop into smallish pieces. (Remove back bone but leave all other bones in). Remove skin.
1 large potato cut into 1/2" cubes. 60 grams of creamed coconut, chopped into small pieces. 1 can of tomatoes -14 ounce. 4 teaspoons (or to taste) of Malaysian Curry Powder, available at your local Chinese store. Mix it with a little water to form a paste.
1 medium onion, three to four cloves of garlic and a 1" piece of ginger, put into a blender with a little oil and "whizzed".
1 stalk of lemon grass, cut into 1" pieces. (Use lemon peel if you can't find it.) Plus cooking oil.
Heat the oil in a wok, add the onion mixture and stir fry until light brown.
Add the curry paste and stir fry for another minute. Add the chicken and stir fry until chicken is well coated. Add the tomatoes and 1/2 pint of water and the potatoes, plus the lemon grass and salt and bring to the boil. Reduce heat and simmer, (or put in a casserole in the oven) for 50 minutes. Add the creamed coconut and simmer for a further 5 minutes.
If it seems a bit thin add more creamed coconut. Serve with rice.

I've tried this a few times and it is quite tasty. You might have to experiment with the amount of curry powder and the amount of coconut.
Hope you enjoy it!
Sneaky

[JR]

Cheers sneaky,
Looks great,will try that culinary delight,out pots and pans and ready steady cook.Aye JR