Roti Canai

3 cups flour
1 - 1.5 cups water
1 tablespoon margarine
salt to taste
2 tablespoons condensed milk
1 tablespoon cooking oil
Extra margarine

Method :

1. Mix well water, salt and condensed milk
2. Add the liquid into the flour bit by bit if kneading manually
OR
pour the whole amount into the flour if using machine
3. Add in cooking oil
4. Add in margarine
5. Knead to form a soft dough. Leave it covered with a damp cloth for about 30 minutes.
6. Divide the dough into 10 portion and mould into balls.
7. Coat the balls with margarine so that they won't stick to each other. Leave to rest for not less than 2 hours.
8. Spread (tebar as we say it in Malay) each ball on a smooth surface to form a very thin layer. Fold the four sides into the middle and fry.
9. Enjoy.

Original resaurce
http://mamafami.fotopages.com/?entry=678024

Apam Balik

Ingredients:


300g plain flour

30g rice flour

300g caster sugar

1 tsp baking powder

100g durian puree (optional)

8 pandan leaves

150ml thick coconut milk

250ml water

3 eggs

a pinch of salt


Method:


1. Wash and blend pandan leaves with the 250ml water and strain out the juice.

2. Sift rice flour, plain flour, salt and baking powder into a mixing bowl.

3. Mix sugar, eggs and durian puree with 150ml thick coconut milk. Stir till sugar dissolves.

4. Mix sifted ingredients from (2) with 250ml pandan water to make a smooth batter. Gradually add this batter to the

egg mixture. Mix well and strain mixture.

5. Heat an frying pan (better use the small one,i'll show you the picture of the pan) until hot. Reduce the heat and grease slightly with oil.

6. Pour the batter into the pan. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the cakes turns golden brown. Remove from mould and fold the cakes into half.

Original resaurce
http://hubpages.com/hub/Malaysianrecipe

Nasi Lemak HT MC Malaysian 45mins

Serves 4 Hot Vegetarian Vegan Main Course Gluten Wheat Dairy free Eggless Malaysia South East Asia Asian


Ingredients
350g/12oz Long Grain Rice
2 Shallots, chopped
2 Slices fresh Root Ginger
1 teasp Salt
390ml/12fl.oz. Coconut Milk
2 Pandan leaves, knotted


Instructions



1. Place the rice, shallots, ginger, pandan leaves and salt in a saucepan then pour in 300ml/10fl.oz. of the coconut milk. Mix well, bring to the boil then reduce the heat to low, cover and simmer for 20-30 minutes or until the rice is tender.


2. Remove from the heat and sprinkle the rest of the coconut milk over the rice. Stir well and allow to stand for 10 to 15 minutes to allow the rice to absorb the coconut milk.



Serve hot with the accompaniments of your choice (see below) as a main course or by itself as an accompaniment.



Suggested Accompaniments

fried peanuts

fried anchovies

sliced cucumber

wedges of hardboiled egg

rending

chilli paste

fried prawns

Original resaurce
http://www.recipes4us.co.uk/Cooking%20by%20Country/Malaysia%20Speciality%20dish%20Nasi%20Lemak.htm

Malaysian Fish Curry

Assam Pedas Tenggiri
Ingredients

450g to 500g mackerel (ikan tenggiri), cut into slices and seasoned to taste with salt and pepper

2 stalks lemon grass, smashed

2 sprigs polygonum (daun kesom)

1/2 tsp Maggi belacan granules

l 1/2 cups tamarind juice

(A) Grind or pound finely:

12 to 15 red chillies

10 shallots

2 cloves garlic

l.5cm fresh tumeric

Seasoning:

Salt and sugar to taste

Dash of pepper

Garnishing:

1 bunga kantan, sliced thinly


Method
Deep fry fish in hot oil until lightly brown. Remove fish and drain well. Leave two to three tablespoons of oil in the pan. Add lemon grass and ground ingredients. Fry until aromatic.

Add daun kesom and tamarind juice. Bring to a boil, then reduce heat and simmer for five minutes. Add seasoning and fish.

Simmer until gravy is according to desired thickness. Scoop into a serving bowl and garnish.

Serve hot with rice.


Original resaurce
http://kuali.com/recipes/viewrecipe.asp?r=1362

1 whole chicken
2 stalks lemon grass
1 cup thick coconut milk to be obtained from 1/2 coconut
6 cloves garlic and small onions—pound together

GROUND TOGETHER
1 tsp aniseeds
1 tsp coriander seeds
1 tsp cummin seeds
1 piece cinnamon stick
Salt to taste

ACCOMPANIMENTS:
1 packet Mee Hoon — scalded
500 gms scalded bean sprouts
2 tbsps chilli padi
4 tbsps thick soy sauce

GARNISH
10 small red onions — sliced and fried
Spring onions

How to cook:

Boil chicken in 5 bowls of water with ground spices, cinnamon stick, pounded onions and garlic and lemon grass.
When the chicken is tender, take it out and drain. Shred the chicken. Pound the chilli padi and mix with the soy sauce to get a thick sauce.
Add more soy sauce if necessary.

To serve:

When serving, put the scalded mee hoon in individual bowls, add the bean sprouts, the shredded chicken and pour the soup over. Garnish with the fried onion slices and spring onions and top with the chilli sauce. For variations, you can aslo add quail eggs or you can also use beef instead of chicken.

Original resource:
http://www.foodmalaysia.net/recipe_collections/soto

Tradisional Rendang

INGREDIENTS
Meat- 600g
Chili padi- 30
Ginger- 21/2 cm
Galangal- 21/2 cm
Shallot- 15 vloves
Garlic- 5 cloves
Fresh tumeric Lemongrass (bruised)- 1 cm
Turmeric leaf- 3 stalks
Coconout- 2pcs
Desiccated coconut- 2
Salt & sufar to taste- 2tbsp

METHOD
1) Clean the meat and cut into pieces of 2cm in thickness.
2) Cut the coconut squeeze for 2 cups of thick coconut milk.
3) Grind the garlic,shallot,ginger,turmeric,galangal and chilli padi till
well combined.
4) Pour the grinded ingredients into a pot,add in meat,turmeric leaves
and lemongrass.Pour in coconut milk,desiccared coconut,salt and
sugar to taste.
5) Cook over medium heat.Stir fry until the gravy is dried and serve.

Acar Telur

INGREDIENT
Boiled egg - 5
Red chilli - 3 (cut into quarters)
Onion - cut into 6 pieces each)
Carrot - 2 (cut into long pieces)
Vinegar - 1/2 cup
Salt and sugar - to taste
Oil - for frying

Blended ingredient
Ginger - 1 1/2 cm
Dried chilli - 10
Shallots - 10 cloves
Garlic - 5 cloves

METHOD
1. Remove egg shells and deep fry slightly
2.Heat up oil and fry the blended ingredients untill fragrant.
Add in vinegar,salt and sugar. Stir-fry for a while.
3.Add in carrots,onion,red chillies and eggs.
Cook untill the carrots are soft.
4. Stir until the gravy is thick,Dish out and serve.