Saturday, August 1, 2009

Malay Recipe

Nasi Lemak Recipe

ngredients :

(a) for the rice
270g white rice
40g shallots, sliced thinly
5g garlic, chopped
200ml water
350ml diluted coconut milk
20g screwpine leaves
3g salt
(b) for sambal (chilli)
20g dried chilli
5g garlic
40g shallots
90g onions, sliced thinly
25g tamarind paste to be dissolved in 60ml water
3g salt
10g sugar
20g vegetable oil
Cooking the rice
  1. Wash and clean the rice.
  2. Place the rice in a pot with water, shallots, garlic, screwpine leaves and salt.
  3. Cook rice in an electric rice cooker.
Cooking the sambal
  1. Firstly, blend the shallots, garlic and dried chilli with 250ml of water.
  2. Put the vegetable oil into a wok and heat the oil.
  3. Saute the blended ingredients.
  4. Add in the sliced onions and mix.
  5. Pour in the tamarind juice. Mix well. Let the ingredients cook awhile.
  6. Lastly, add the sugar and salt and let the sambal simmer and taste.
Nasi lemak is served with fried anchovies and nuts as well as sliced cucumbers and eaten with sambal. You can also eat nasi lemak with hard-boiled eggs. Some Malaysians even eat nasi lemak for lunch and dinner too but this dish is mostly served at breakfast.


The last night of Ramadan must end with ketupat rendang. However, I decided to cook ketupat ( pressed cooked rice) segera (instant) with peanut sauce and for the meat is chicken cook in spicy sambal. Before I enjoy all of this delicious authentic Malaysian meal to celebrate Aidil Fitri, I save the food in a container for Gertrude. She is coming to celebrate Raya with me. That is very thoughtful of her.

This time I decided to blend the basic ingredients for each meal in just one time.
For all three meals including the lodeh, here is the basic ingredients to blend.

10 medium size onions
4 inches frozen galanghal (lengkuas)
4 inches fresh ginger
10 garlic
2 tablespoon chopped lemongrass
1/3 cup dried shrimp
20 red cherry hot peppers ( remove the seeds)
( Divide this blend into 3 parts. The third part should be less than the other two because we will use it in the lodeh.

Spicy peanut sauce:

3 cups honey roasted peanuts (grind coarsely )
1 cup thick coconut milk
1 cup chicken stock


In 1/4 cup olive oil, heat on medium one part of the blended spices until lightly brown.
Add ground peanuts.
Stir well.
Add coconut milk.
Stir well.
Add chicken stock.
Set the heat to low.
Simmer until oil comes to the surface. Stir and let it simmer for another 10 minutes.
Add more chicken stock or water if you like more gravy.
Salt to taste. My chicken stock is already salty, so I don't have to salt it.

To cook the pressed rice.
In a big pot, boil the plastic packed rice cover with lots of water for 1 hour. I am using low heat to slowly cook the rice. I also add 3 pieces pandan leaves to get the sweet aroma. When the rice in the plastic bag plump up, turn off the heat and let the pressed rice completely cool before cutting.

Spicy Sambal Chicken:

3 pieces young chicken leg quarters cut into bite size.
In 1/4 cup olive oil, fry the blended ingredients listed above.
Add chicken.
Stir well.
Add 1 cup chicken stock.
Cook until chicken is fully cook. Meaning no blood running out of the chicken.


Coleslaw salad mix
Shredded carrots
1 cup thick coconut milk
1 cup chicken stock.


In a big pot mix all ingredients plus the blended spices and simmer until bubbly.

Dodol Recipe

Dodol is a toffee-like food delicacy popular in Indonesia, Malaysia, Philippines, Singapore, and Sri Lanka. In the Philippines, especially in the Ilocos Region in Luzon and in the Lanao provinces of Mindanao and in India especially in the Region of Goa. It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 8-9 hours to cook dodol. From the start till the end of the cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause the dodol to burn and that will spoil the taste and aroma. To know if the dodol is completely cooked is when it is firm and doesn't stick to your fingers when you touch it.
It is mostly served during festivals such as Hari Raya Aidilfitri and Hari Raya Haji. There are different versions of Dodol available including a Durian flavor, which is called "lempuk" available in Asian food stores.


12 Coconut (granted) water
1.8kg glutinous rice flour
300g rice flour
3.6kg palm sugar
1.5L water
4 Pandan Leaves (knotted)

How to cook:

1. Squeeze grated coconut to yield 2 litres thick coconut nilk. Set aside.
2. Squeeze to obtain sufficient thin coconut milk
3. Mix the flours well with thin coconut milk till smooth.
4. Strain into very large wok
5. Boil palm sugar, 1.5 litres water and pandan leaves till sugar dissolves.
6. Strain into the flour mixture. Stir till well mixed.
7. Stir over low heat till half cooked.
8. Mix in the thick coconut milk. Keep stirring till very thick and shiny.
9. If dodol doesn't stick to the fingers, then it is ready.

To serve:

Place in large tray lined with banana leaves.

Wajik Recipe


300g glutinous rice (cleaned, soaked for 4 hours & drain)

700ml thick coconut milk (from 2 coconuts)

3 Pandan leaves (knotted)

175g granulated sugar

250g rock sugar

200g palm sugar

How to cook:

1. Steam glutinous rice for 30 minute. Remove to a tray and leave to cool.

2. Bring to the boil coconut milk and pandan leaves. Stir over medium heat.

3. Add the remaining ingredients. Keep on stirring till very thick

4. Put in the glutinous rice. Stir non-stop for 30-40 minutes over low heat till the rice is very
thick and oily.

5. Remove from heat and level into a tray. Leave to cool before slicing.

To serve:

Slice and put into a plate.


Actually, Lontong is quite same with ketupat or compressed rice cake but the difference is the way we eat. Lontong have a special yellowish creamy soup. This section will show you the creamy soup for Lontong


  • Cocunut Milk of one coconut (or use 1 to 1.5 packet coconut cream)
  • 1 and half cup Udang grago (or dried shrimps) (to be omitted if cooking a vegetarian dish)
  • 10 cloves Garlic
  • 10 shallots
  • 1 large root of Blue ginger (lengkuas) -(crushed)
  • 4-5 stalks of Lemon Grass (crushed)
  • Chillie Oil (from sambal tumis)
  • 10 pieces Lime Leaves (Optional)
  • 5-6 Long beans (cut into about 2.5cm lengths)
  • 2 Brinjals (cut bite-size)
  • One quarter Cabage (cut bite-sixe)
  • 2 to 3 Fried Tahu squares (fried in oil and cut diagonally into two)
  • 2 to 3 Tempeh (Fermented Soya Bean Cake cut in two )
  • Glass noodles (optional)
  • Vegetable Cooking Oil
Salt to taste

How to prepare:

1. Blend in an electric blender items 2,3,4 in a thick paste.

2. Fry the paste in some oil till fragrant.

3. Add coconut milk diluted in some water (consistency and thickness of milk depends on
preference); add in the lime leaves (optional), blue ginger and lemon grass.

4. Bring to a slow boil and add in the vegetables, and cook till vegetables are tender. Add in
the glass noodles if this is used.

5. Add in the tempeh and the fried tahu pieces.

6. (Optional) Add some chillie oil to give some colour to the gravy. This may be left out if a
mild gravy is preferred as the chillie oil may make the gravy too chillie hot for some
people to take.

7. Serve hot in a large bowl as gravy for lontong (rice cakes- cut into rounds or squares).
The sayur lodeh is laddled out into individual bowls or deep plates where the lontong
pieces (rice cakes) are already arranged as a complete one-dish meal.

To serve:

Serve Lontong with yellow creamy soup

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