Even Gordon Cooked Malay's, So Why Don't You?

Scottish famous celebrity chef, Gordon James Ramsay which also a restaurateur and television personality has came down to Malaysia to personally learn on how to cook Malay's beef Rendang. Rendang is the most favourite and popular dish among the Malays. It can be eaten with many other Malay dish such as Nasi Lemak, Nasi Beriani and even with plain rice. It can said that this dish is one of Malay signature dish in the country.

They tasted it and they like it!

Malaysia Kitchen for the World is a global initiative of the Malaysian government that aims to educate and inform consumers about Malaysian cuisine and Malaysian restaurants throughout the world. In this video, Malaysia Kitchen for the World teamed up with Malay Taste Paste which is a range of Malaysian products created and launched in 2010 at United Kingdom has offered shoppers in selected venue across the United Kingdom and gave free samples of Malaysian foods.

How To Cook Kailan Ikan Masin

Tutorial: Kailan Ikan Masin

Ingredients

Kailan-cut vegetables 
1 piece of salted fish (a pickled in a bottle), cut into small pieces  
1 large onion and garlic (blended)
1 large onion, sliced ​​round 
1 inch ginger, crushed 
Garlic, crushed 
Oil for frying

Method

1. Heat the wok with oil, fry the blended ingredients until golden.
2. Add shallots and chilies. 
3. Add in kailan and stir-fry for about 3 minutes. Don't overcook the kailan. You still want some of the natural crunchiness to remain.

4. Mix in salted fish and fry for about 1 minute and the menu are ready to be served.

CUCUR BAWANG

Batter Ingredients :

• 125 g plain flour
• 1 tablespoon powder
• 1 egg
• 125 ml water
• ¼ tablespoon salt
• 150 g pawn, diced or 30 g tablespoon dried prawns, soaked and pounded
• 1 large onion, diced
• 2 red chillies, deseeded and sliced thinly
• 1 stalk of spring onion, chopped
• 1 stalk of celery, chopped

Method :

1. To prepare batter, place flour in a large mixing bowl, add egg in the center of the flour.
2. Add water bit by bit and mix well to make into a thick batter. Add all ingredients and mix well.
3. Heat oil in a wok. Drop spoonfuls of batter into the hot oil and fry till golden. Remove from heat and drain on absorbent paper.
4. Serve hot with chili sauce.

Tips for Safety Foods

1. Keep food at safe serving and storage temperatures at all times to prevent spoiling and the risk of transmitting disease. Food should be kept at 40 degrees F or colder or at 140 degrees F or warmer. The range between 40 degrees and 140 degrees is considered the "danger zone" because within this range bacteria grow most easily.
2. Leftovers, including hot foods such as soups or sauces, should be refrigerated immediately. they should not be left to cool at room temperature.
3. Using shallow pans or bowls will facilitate rapid cooling.
4. Frozen foods should be thawed in the refrigerator. They should not sit on countertops or in the sink.
5. Use only approved food-preparation equipment, dishes and utensils.
6. Only use cutting boards that can be disinfected (made of nonporus materials such as glass, Formica or plastic). Use separate boards for ready-to-eat foods (including foods to be eaten raw) and for foods that are to be cooked, such as meats.
7. Use proper hand-washing techniques.

Richard Blaine on Malay Food: Ayam Gulai Lemak Cili Padis With Sam...

What Categorize Malay Kuihs?

Kuih or sometimes called Kueh is the equivalent of a Western dessert but vastly differentiated by definitions. The Western desserts are made from cakes, pastries and puddings. The Malay kuihs are quite different in texture, flavour and appearances as they are very often steamed instead of baked and sometimes special moulds are used to shape the kuihs.

Unlike Western ingredients like butter, cream, milk, cheese, castor sugar, pastry margarine, jams, cake flour and many more, Malay kuihs are made from coconut milk for creamy effect, palm sugar for natural sweetness ad great colour, edible tubers such as yam or sweet potatoes which are boiled and mixed with plain flour and used as base or beans which have been processed into flours such as green bean floor etc and can be found easily in Asian supermarkets.

Most of the recipes are passed down from one generation to the next and the average Malay household would usually inherit the interest and skill to make kuihs. Kuihs are eaten any time of the day and not just as desserts. The Malays are more comfortable eating kuihs than cornflakes or toast for breakfast and during tea-time.

Recipes are usually shared among the Malays and passed down in the Malay language and so limited its reach to those outside the community. Kuihs have recently gained popularity through international hotels in Asia which have begun to introduce them in their buffet dessert spreads.

KUIH LOPES

Ingredients :

• 1 kg glutinous rice
• 1 coconut
• 5 pandan leaves
• 1 cup palm sugar
• Few banana leaves
• Some strings

Methods :

1. Soak glutinous rice for few hours and steam till it is half cooked. Mix it with pandan leaves juice. Make the banana leaf into a cone and tie the end with the string.
2. Fill in the mixture into the cone and ensure it is not too tight and to tie up when it is done. Steam till it is cooked and let it cool.
3. Grate the coconut and add a bit of salt. Cut out the steamed kuih that has cooled and mix with grated coconut. Serve with palm sugar that is melted over heat by simply pouring the syrup over the kuih.

PISANG GORENG (FRIED BANANA)

Ingredients :

• 4 bananas either raja or kepuk/abu type

Batter Ingredients :

• 4 tablespoons cold water
• Some coriander powder
• Oil for frying

Methods :

1. Prepare the batter by sifting the flour into a mixing bowl. Push to one side and add water in the middle and mix well.
2. Add a bit salt, slaked lime and coriander powder. Mix well. Coriander powder is used for the yellow colour effect.
3. Heat oil in frying pan. peel bananas and cut lengthwise into two. Dip into the batter one by one and fry in deep oil. Stir from time to time and turn over. Fry till golden. Best eaten when it is hot.

"TELUR BERLADO" (Chill-ed' Eggs)

I am sure all of us can cook this simple recipe and it is delicious. We just need hard -boil those ! So lets try and happy cook ! We just need to boil the eggs, 'chili' them up with sambal, kick it up a notch with a touch of belacan. It will be more complete if you serve it with steamed rice and you've got yourself a meal.

Ingredients :

1. 1 cup vegetables
2. 6 hard-boiled eggs, shells removed
3. 6 red chile peppers, seeded and chopped
4. 4 cloves garlic
5. 4 medium shallots
6. 2 tomatoes, quartered
7. 1 teaspoon shrimp paste
8. 1 1/2 tablespoons peanut oil
9. 1 tablespoon vegetable oil
10. 1 teaspoon white vinegar
11. 1 teaspoon white sugar
12. 12 salt and pepper to taste

Method :

1. Heat 1 cup oil in small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside
2. Combine the chili peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
3. Heat 1 tablespoon oil in a large skillet over medium heat. pour the chili pepper mixture into the skillet. stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

"FRIED TAHU"

Today i want to share a simple recipe, "Fried Tahu" - Malay style fried tofu with spicy peanut sauce. I'm sure that all of us like it! All we need just a simple ingredients and we can finish only in 15 minutes.

Ingredients Fried Tahu :

• Tahu (or tofu, head bean curd)
• Cucumber - slices
• Carrot - slices (optional)
• Bean sprouts - blanched

Fried Tahu Peanut Sauce:

• Hae ko/Petis (Wet shrimp paste)
• Fried ground peanuts
• Brown sugar
• Asam juice
• Freshly ground chilli paste
• Freshly ground garlic
• Freshly ground chilli padi

Method :

1.  Put the ingredients for sauce together in a large bowl and mix well.
2.  Brown tahu in a pan with oil, out into cubes. Put on a plate together with slices of cucumber and  some bean sprouts.
3. Pour sauce over fried tahu.
4. Serve hot

BUBUR PULUT HITAM

Ingredients :

• 60 g black glutinous rice, washed and drained
• 1 litre water
• 100 g sugar
• 500 ml coconut milk from ½ coconut
• Some salt
• 2 pandan leaves, knotted

Methods :

1. Cook black glutinous rice in water over low heat till it is soft
2. Add coconut milk, sugar and salt. Cook till the glutinous rice is expended well cooked, stir continuously.
3. Serve hot or cold in a small bowl.

6 Health Benefits of Cinnamon

Anti-clotting

It has anti-clotting effect on the blood.

Arthritis Relief

Patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.

Anti-Bacterial

When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.

Brain Health

Smelling cinnamon boosts cognitive function and memory

E. Coli Fighter

Cinnamon fights the E. coli bacteria in unpasteurized juices.

High in Nutrients

It is a great sources of manganese, fiber, iron and calcium.

Banana Pancake? We Malaysian called it "Lempeng Pisang!"

Lempeng Pisang is Malaysian style of Western's Banana Pancake. Lempeng is one of the famous foods in Malaysia. The main ingredients are flour, water and salt. It is best cooked on pan.

Ingredients

300g pisang emas (mashed)
1 cup of grated coconut
1 cup of plain flour
80 gram of palm sugar (melted)
Salt
A few pieces of banana leaf
Oil - to lightly coat the banana leaf

Method

1) Mix the ingredients together in a mixing bowl.
2) Heat a flat pan (medium flame)
3) Put a piece of banana leaf on the pan and then pour 1/3 of the batter. Cover it with another piece of banana leaf
4) Let it cook for about 5 minute for both side.

It's easy as ABC! It is chewy on the outer layer but soft and moist inside. The mix of palm sugar gives a caramelize taste while banana leaf gives a mild smokey flavor. Coconut add a gorgeous richness for this menu.

Prepared by: Bibi Ayshah

Famous Malay Foods.

Malay Foods.

Most of Malay foods are spicy due to multiple use of spices. The origin of Malay food is linked to the history of Indian and Middle eastern migration to the country. Curried dishes and Kuehs (Malaysian cakes) are the main and popular favourite of Malaysians. Each state in Malaysia has its native specialty.

Some local favourites are:

Nasi Goreng (Fried Rice): In Malaysia, Nasi Goreng is not favoured by the Malays but also Chinese. Usually, it is fried with eggs. Nasi Goreng Kampung is a Malay-style of Nasi Goreng which is slightly hot and spicy

Origin: Malaysia

Nasi Lemak: Rice cooked with coconut milk served usually with chilli paste of anchovies (Sambal Ikan Bilis), egg and cucumber. It is usually wrapped in banana leaves.

Origin: Malaysia

Nasi Tomato: Rice cooked in tomato sauce and spices and usually taken with come other dishes.

Origin: Penang

Pulut Udang: Glutinous rice flavoured with coconut, with spicy prawn fillings, wrapped in banana leaf and grilled.

Origin: Kedah

Sambals: Sambals are condiments made of chillies, onions, dry shrimp paste and other spices. Most popular type of Sambals in Malaysia are: 

• Sambal Belacan: The most common sambal (hot condiment in Malaysia especially in the state of Kedah. Made from chillies, onions, dry shrimp paste and seasoned with salt, sugar and lime.

• Sambal Ikan Bilis: Anchovies (Ikan Bilis) cooked in a hot mix of chillies, onions, belacan (shrimp paste).

• Sambal Udang: Shrimps are cooked with sambal belacan and other spices

Origin: Malaysia

BREAD PUDDING

Ingredients :

• 5 slices of bread
• 1 can evaporated milk
• Butter (to brush the bread)
• Raisins for garnish
• 4 tablespoons of sugar
• 1 tablespoon of vanilla essence
• 2 eggs

Methods :

1. Put the vanilla essence, sugar and eggs in a bowl and stir. After that, stir it together with milk.
2. Apply butter at the both sides of bread and divide into four portions. Place it in a baking tray.
3. Then, pour the mixture all over the bread.
4. Sprinkle raisins over bread for garnish
5. Steam for 20 minutes or until cooked.
6. Cool it in refrigerator

ROTI BOYAN (BOYANESE BREAD)

Boyanese bread is a simple food that we can eat together with family during breakfast or hi-tea. Boyanese bread is a pancake bread made of dough composed of fat, egg, flour and water. Boyanese bread is traditionally served with "Sambal Ikan Bilis", which is really satisfying snack.

Ingedients :

For the skin dough 

• 1 kg flour
• 200g butter
• 400ml lukewarm water
• 3 onions sliced (Fry the onions till half cooked and slightly soft)
• Salt to taste

Method :

To make bread

Mix water, butter, onions and salt. Add in flour, a little at a time into the liquid mixture and knead till a soft dough is formed. make into a few small balls (must be in even numbers) and leave to rest for a while.

To prepare the filling :

Mix well mashed potatoes, egg, chopped spring onion, diced onion, pepper and salt.

1. Roll flat one of the doughs and brush some oil on top. Roll like a swiss roll and swirl it like the shape of cinnamon bun. Leave to rest while u finish doing the same thing with the rest of the doughs.
2. Roll flat the swirled dough. Spread some filling on top and cover with another piece of flatten dough.
3. Secure the edge.
4. Fry with a bit of oil on low heat till golden brown.
5. Serve hot with Sambal Ikan Bilis

Even Gordon Ramsay Cooked Malay's!

Introduction

15 Minutes Malaysian Meals Campaign is an online campaign to introducing Malaysian food to audiences especially young generations. We want to change the public’s thoughts of difficulties on cooking Malay recipes as it is not that hard if they have already know the basic ingredients and techniques. Recipes originality and histories also will be provided in this campaign which will give audiences much more knowledge about Malaysia.