Category Archives: Malaysian

How to Make Water Spinach Stir-Fry (Kangkung Belacan) ผักบุ้งผัดกะปิ

200g Water Spinach (a.k.a. Kangkung, Morning Glory)

1 Tbsp Shrimp Paste (belacan)

2 Tbsp Water

1 Tbsp Oil

1 Tbsp Dried Shrimps, coarsely chopped

2-5 Dried Red Chillies, roughly pounded

1 Tbsp Garlic

200 กรัม ผักบุ้ง

1 ชต. กะปิ

2 ชต. น้ำสะอาด

1 ชต. น้ำมันพืช

1 ชต. กุ้งแห้ง สับหยาบ

2-5 พริกแห้ง ตำหยาบ

1 ชต. กระเทียมสับ

Seitan Rendang (Vegan)

The texture of seitan in this is quite soft & sponge-y. It would be better if it’s firmer. However, the gravy flavour is super yummy.Serves: 4

What you need

  • 125g Dried seitan cubes (roasted gluten)
  • 10 cloves Garlic
  • 5 Shallots
  • 15 Dried red chilli, soaked in hot water to soften
  • 4 Candle nuts, pan roasted
  • 3 slices Galangal
  • 1 inch Ginger
  • 1 inch Fresh turmeric
  • 2 stalks Lemongrass, using only the bottom part (white bits), sliced
  • 5 T Oil
  • 2 inch Cinnamon stick
  • 5 Cloves
  • 3 Cardamom
  • 3 Star anise
  • 5 Bay leaves
  • 5 Kaffir lime leaves
  • 10 Curry leaves
  • 1/2 tsp Coriander powder
  • 1 1/2 tsp Chilli powder
  • 400 ml Coconut milk
  • 1 cup Water
  • 3 Tbsp Kecap Manis
  • 1 tsp Salt
  • 1 1/2 tsp tamarind juice
  • 4 T desiccated coconut, pan roasted

How to put this together

  1. Cut dried red chillies and soak in hot water to soften
  2. In food processor (I use magic bullet), blend together garlic + shallots + chillies + candle nut + galangal + ginger + turmeric + lemongrass
  3. Heat oil in pan on low to medium heat
  4. Add cinnamon stick + cloves + cardamom + star anise, fry until fragrant
  5. Add paste from step 2. Fry until fragrant
  6. Add bay leaves + kaffir lime leaves + curry leaves + coriander powder + chilli powder. Fry until fragrant.
  7. Add dried seitan. Mix well to evenly coat the pieces.
  8. Add coconut milk + water + kecap manis
  9. Bring to boil.
  10. Cover and cook for 20 mins, stirring every 5 mins
  11. Add salt + tamarind juice.
  12. Taste & season.
  13. Continue to cook (uncovered) to reduce the gravy until the sauce is thick
  14. Add desiccated coconut. Mix well.
  15. Serve

Sambal Eggplant (มะเขือผัดน้ำพริก สไตล์มาเลเซีย)

I LOVE eggplant. If we go to a Malaysian or Chinese restaurant, and they have eggplant on the menu – I’m ordering it.

For a long long time I’ve struggled with cooking eggplant at home. They’re so hard to get it right….. they either become too mushy, too soft to work with, or too raw in the middle.

I’m now eventually surrendered to the fact that eggplant needs to be deep fried for them to reach their maximum potential.

Yes, it’s unhealthy to deep fry your food. Yes, the suckers absorb a ton of oil. No, you cannot steam them instead. Because they don’t taste the same!

Still not convinced about deep frying? Don’t make it. Just know that you’re missing out on life. BIG TIME.

Right, now that the guilt ramble is out of the way…. here’s the recipe 🙂

Serves: 4 normal people, or 2 eggplant lovers

What you need

  • 2 Large eggplants, approx. 700 g
  • Oil for deep frying
  • 15 Dried red chillies, cut into halves, and soaked in hot water for 30 mins to soften. Drain.
  • 3 Tbsp Dried shrimps, soaked in hot water for 30 mins to soften. Drain.
  • 3-5 Fresh red chillies
  • 1/4 c Shallots
  • 1 tsp Garlic
  • 1 Tbsp Shrimp paste (กะปิ)
  • 3 Tbsp oil
  • 1 tsp Tamarind concentrate
  • Salt
  • Sugar

How to put this together

  1. In a small pan, dry roast shrimp paste until fragrant
  2. Grind together dried red chillies (soaked & drained) + dried shirmps (soaked & drained) + fresh chillies + shallots + garlic + roasted shrimp paste until you get a paste (I use magic bullet). Add a little water to help it along, if required.
  3. Cut your eggplant into medium size pieces, about 1.5 x 3 inch pieces.
  4. In a small pot, heat about 1 inch of oil on high heat
  5. Working in batches, deep fry eggplant pieces until they’re cooked and have some colours on the edges. It should take 2-3 mins per batch.
  6. Rest these on a plate, propped up slightly on one side to let excess oil flow to lower side. Discard excess oil.
  7. Heat 3 Tsbp oil in a pan on medium heat
  8. Add curry paste, and fry until fragrant. Don’t rush this step – you want to cook out the rawness in shallots & garlic slowly. Add a splash of water if it starts to stick to the pan.
  9. Add eggplant. Gently stir to mix through.
  10. Taste. The next step will depend on how salty / deeply-flavoured your shrimp paste and dried shrimps are. Adjust next step accordingly.
  11. Add tamarind concentrate + a pinch of salt + a pinch of sugar. Gently mix through.
  12. Re-taste & season.
  13. Serve immediately with steamed jasmine rice.

Nasi Goreng

Serves: 2

What you need

  • 2 eggs
  • 2 Tbsp oil (to fry eggs)
  • 1 Tbsp oil (for fried rice)
  • 3 cups cooked rice, preferably a day old and a bit dry
  • 1/2 cups vegetables (e.g. cabbage, carrots, peas)
  • 1/4 cups shallots
  • 2 cloves garlic
  • 1 red chilli
  • 1 tsp shrimp paste (กะปิ)
  • 1 Tbsp kecap manis
  • 1 Tbsp soy sauce

How to put this together

  1. Heat 2 Tbsp oil in pan. Fry eggs to your liking (we like ours with crispy egg white and slightly runny yolk)
  2. In a small pan, dry roast shrimp paste until fragrant
  3. Pound/blend together shallots + garlic + chilli + shrimp paste
  4. Heat 1 Tbsp oil in a wok. Add above paste. Fry until fragrant.
  5. Add rice. Mix well.
  6. Add kecap manis + soy sauce. Mix well.
  7. Taste & season.
  8. Add vegetables. Mix well.
  9. Serve, topped with fried egg