COOKBOOK GLUTEN FREE MALAYSIAN FOOD RECIPES

TABLE OF CONTENTS

Traditional Breakfast Meals 01-11
12-20
Nasi Lemak
Laksam
Bihun Goreng
Lontong Sayur Lodeh
Nasi Impit Kuah Kacang

Morning Snacking

Kuih Kasturi
Apam Beras
Kuih Lapis
Talam Cendol
Pulut Panggang

Traditional Lunch Meals 21-26

Sweet & Spicy Curried Chicken
Asam Pedas
Ayam Masak Merah
Thai Coconut Chicken & Shrimp Soup
Gulai Tempoyak Ikan Patin

TABLE OF CONTENTS

Teatime Dishes 27-32

Bubur Jagung
Apam Balik
Fruit Cocktail
Baked Caramel Custard
Mushroom Barley Soup

Traditional Dinner Meals 33-38
Special Fried Rice 39-40
No Boil Pasta Bake
Grilled Fish With Banana Leaf
Chicken Satay
French Toast

References

Traditional

BREAKFAST

MEALS

1

'Nasi Lemak'

Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and

cucumber. This is the best and most authentic nasi lemak recipe!

SERVINGS: 4 PREPPING TIME: 30 MIN COOKING TIME: 30 MIN DIFFICULTY: NORMAL

Ingredients 1 can coconut milk

(5.6 oz. / /150 ml-

coconut milk steamed rice 180 ml)
2 cups rice some water
3 screwpine leaves (tie them

into a knot)
salt to taste

Tamarind juice Others ingredients

1 cup water 2 hard boiled eggs (cut into

Tamarind pulp, (size of a
half)
small ping pong ball) 3 small fish, sardines or

smelt fish
1 small cucumber (cut into
Nutrition information
slices and then quartered)
Calories 338kcal/serving
Sambal ikan bilis (dried anchovies sambal) Total Fat 25g

1/2 red onion 10 dried chillies Cholesterol 121mg
1 cup ikan bilis, dried
1 teaspoon belacan, prawn paste Sodium 293mg
anchovies 1/4 teaspoon salt
1 clove garlic 1 tablespoon sugar Carbohydrates 88g
4 shallots Fiber 3g
Sugar 7g

Protein 16g

2

Directions

1.Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a
pinch of salt, and some water. Add the pandan leaves into the rice and cook
your rice.

2.Rinse the dried anchovies and drain the water. Fry the anchovies until they
turn light brown and put aside.

3.Pound the prawn paste together with shallots, garlic, and deseeded dried chilies
with a mortar and pestle. You can also grind them with a food processor. Slice
the red onion into rings.

4.Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind
constantly to extract the flavor into the water. Drain the pulp and save the
tamarind juice.

5.Heat some oil in a pan and fry the spice paste until fragrant. Add in the onion
rings. Add in the ikan bilis and stir well.

6.Add tamarind juice, salt, and sugar. Simmer on low heat until the gravy
thickens. Set aside.

7.Clean the small fish, cut them into half and season with salt. Deep fry.
8.Cut the cucumber into slices and then quartered into four small pieces.
9.Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top

of the rice. Serve with fried fish, cucumber slices, and hard-boiled eggs.
10.The meal is ready to serve!

Pandan leaves or screwpine leaves is the secret ingredient in making nasi lemak as

they are highly fragrant with floral smell.

3

'LAKSAM'

This dish can be eaten any time of the day, but most Kelantanese eat it for breakfast. It is made from flat rice noodles

topped with a thick, fish-based coconut milk gravy and served with ulam (raw herb and vegetable salad) and sambal.




SERVINGS: 4 PREPPING TIME: 15 MIN COOKING TIME: 20 MIN DIFFICULTY: NORMAL

Ingredients

For the kuah laksam: For the laksam:
5 red onions, minced 1 cup rice flour
2 cloves garlic 1/2 cup wheat flour
1 tsp coarse black pepper 2 tbsp cornflour
2.5cm belacan 4 cups warm water
2 cups coconut milk
3 grilled sardines, deboned and blended For the herbs:
1 asam keping 1 cucumber, sliced thinly
1 tbsp sugar 100g taugeh
1 tsp salt 4 sprigs daun kesum, sliced

thinly
Nutrition information 1 torch ginger bud, sliced

thinly
Calories 613kcal/serving 2 long beans, sliced lengthwise
Total Fat 31g
For the sambal:
Cholesterol 77mg 3 red chillies
Sodium 2456mg 4 bird’s eye chillies (cili padi)
Potassium 836mg 5cm belacan
Total Carbohydrates 64g 1 limau kasturi, juiced

Protein 23g

4

Directions

1.To make laksam, combine all the flours in a large bowl. Add warm water and
mix until the mixture comes together and is not lumpy.

2.Then, spread cooking oil on a flat plate. Put 2 cups of dough onto the plate,
place in a steamer and steam until done, about 3 minutes.

3.Remove dough from the steamer and set aside until cold.
4.Roll steamed dough out, then and cut every 1.2cm and roll into mini rolls.

Repeat until dough is finished (this should yield 10 rolls).
5.While making the kuah laksam, blend the onions, garlic, pepper and belacan.
6.Put blended ingredients and coconut milk into a large pot.
7.Stir to combine, then add sardines, asam keping, sugar and salt and cook

until mixture reaches a boiling point.
8.For the sambal, blend chillies and belacan until mixture is smooth. Top with

lime juice and stir to combine.
9.As finishing place rolls on plate. Pour kuah laksam over rolls and top with

sambal and herbs. Toss everything together and the dish is ready to eat.

If you feel the kuah laksam is lacking, add more ginger and black pepper powder and adjust

the amount of salt and sugar.
To check if mee laksam is cooked, lightly touch it with your fingertips. It should not be sticky.

5

'BIHUN GORENG'

Bihun goreng is one of the most famous rice vermicelli dishes. It is sold by street vendors and in the

mamak stalls. The noodles had the perfect balance of taste which are spicy, sweet, and salty.

SERVINGS: 4 PREPPING TIME: 15 MIN COOKING TIME: 30 MIN DIFFICULTY: NORMAL

Nutrition information

Calories 437kcal/serving
Protein 15 g

Carbohydrates 71 g
Fat 10 g
Fibre 1 g

Ingredients

150 gr bihun (rice vermicelli) 2 big red chillies, sliced (optional)
250 gr shrimp, deveined. Half a small onion, peeled, thinly sliced
100 gr beef balls. Salt to taste
100 gr carrot, peeled, julienned 1 tsp vegetable/chicken broth powder
100 gr cabbage, cut into bite-sized pieces. 3 tbsp sweet soy sauce
4 cloves garlic, peeled, chopped 0.5 cup water
1 tsp whole white peppercorn 5 tbsp vegetable oil
3 shallots, peeled, thinly sliced
6

Directions

1.Soak the bihun in boiling water for about 1 minute. Drain the water and set

aside.

2.Remove the head and shell of the prawns, wash thoroughly, set aside.
3.Slice each beef ball into 3-4 small chunks. Set aside.
4.Using a mortar and pestle, pound the garlic and whole white peppercorn into


a smooth paste. Set aside.
5.Heat 2 tbsp oil in a wok over high heat, fry the shrimp until it turns pink


(about 4 minutes), set aside.
6.Replace the oil with the remaining oil, heat the wok over high heat, then saute


the shallots and onions for about 2 minutes.
7.Add the garlic paste and fry for another 2 minutes.
8.Add the beef balls and fry for about 4 minutes.
9.Add the carrots, cabbage and sliced chillies, fry for around 3 minutes.
10.Add the vegetable broth powder.
11.Add salt, mix well.
12.Add water, stir and cook for another 5 to 7 minutes until the vegetables are


soft.
13.Add the bihun.
14.Add the sweet soy sauce.
15.Mix all the ingredients well until the sweet soy sauce and the seasoning are


well mixed. Cook for about 10 minutes.
16.When done, add the shrimp. Mix well.
17. Serve the dish immediately.

If you prefer, instead of pounding the garlic and white peppercorn, you can finely mince
the garlic and use white pepper powder instead.
Be careful not to soak the bihun in hot water for too long, or the noodles will be too soft.

7

'LONTONG SAYUR LODEH'

Lontong sayur lodeh is basically a medley of vegetables cooked in spices and coconut milk. This meal


contain various of side dishes like serunding kelapa, begedil, sambal tumis that makes the perfect


complement to this dish.

SERVINGS: 4 PREPPING TIME: 40 MIN COOKING TIME: 30 MIN DIFFICULTY: NORMAL

Ingredients 4 beancurd (cut into 4 pieces, deep-fried

till golden)
1 litre coconut milk 2 pcs tempeh (cut into cube and deep-
1 litre warm water fried)
150g red onions* 800g compressed rice cakes (cut into

30g ginger* cubes)
50g garlic* 5 hard-boiled eggs (shelled, halved)
80g fresh turmeric* 4 tbsp grated coconut (stir-fried in dry

30g dried chilli (soaked, boiled and
pan till golden with a bit of palm sugar)
blended)* salt and sugar to taste
40g dried shrimp (grounded finely)
2 candlenuts (buah keras, grounded
Nutrition FACTS
finely)
150g long beans (cut into 5cm in length) Calories 798kcal/serving
150g cabbage (cut into pieces) Carbs 64g
100g fuchuk (beancurd skin)
150g lobak merah (cut into chunks) Saturated Fat 21.9g
2 stk lemongrass (crushed) Protein 46g
40g galangal (crushed)
Dietary Fibre 13.2g
Sodium 1930mg

8

Directions

1.Combine coconut milk with warm water.
2.Blend the * ingredients and mix together with dried chilli paste.
3.Heat 6 tbsp oil in wok till hot. Stir-fry the paste mix, dried shrimp, turmeric


and candlenuts till fragrant.
4.Pour in coconut milk and bring to boil over moderate heat.
5.Add long beans, cabbage, lemongrass and galangal. Cook till vegetables are


softened.
6.Stir then add deep-fried beancurd and tempeh.
7.Season with salt and sugar.
8.Arrange steamed rice cakes on serving dish. Add coconut gravy then


sprinkle with grated coconut. Top with halved eggs.
9.Steamed rice cake
10.Wash and soak the rice in water for overnight.
11.Drain the following day.
12.Line a metal tin with banana leaf or cloth then pour in the rice.
13.Place the metal tin in a pot of boiling water and boil for 60 minutes.
14.Leave it to cool completely before cutting it into pieces.

Pour the gravy over the rice cakes and eggs before topping with serunding and

sambal. Serve hot.

9

'NASI IMPIT KUAH KACANG'

Subtly scented with lemongrass and pandan, Nasi Impit, or compressed rice is the perfect carb pairing


for intense gravy-soaking dishes like curry, rendang or even satay with its rich peanut sauce.

SERVINGS: 4 PREPPING TIME: 15 MIN
DIFFICULTY: NORMAL
COOKING TIME: 45 MIN

Ingredients 10

For The Nasi Impit:
500g of jasmine rice, rinsed
1.25 liters of water
1 teaspoon of salt
1 lemongrass, bruised/smashed
2 pandan leaves, knotted

For the Kuah Kacang:
2-3 Shallots
6 Cloves of Garlic
2 Inches of Ginger
1 Inch of Galangal
2 Sticks of Lemongrass
50g of Dried Shrimp
7 Dried Chilis (Deseeded and soaked in hot water)
500g of Chunky Peanut Butter
800ml of Water
1 Tamarind Slice
2 Tablespoons Of Palm Sugar
2 Tablespoons of Salt
½ Cup Of Vegetable Oil
6 Large Sheets of Banana Leaf

Directions

1.Rinse the rice until the water runs clear.
2.Add rice into a pot with water, salt, lemongrass and pandan leaves. Cook in a


rice cooker or over a stove.
3.Line a 9x9 inch square tray with parchment paper, with the ends sticking out at


the sides of the tray to make it easier to take it out later on.
4.Cut up some banana leaves to fit in the tray and place it above the parchment


paper for added flavour and aroma.
5.Once the rice is cooked, remove the pandan leaves and lemongrass from the


rice.
6.Mash the rice using a wooden ladle.
7.Spread the hot mashed rice onto the tray. Place another banana leaf on top of


the rice and use a smaller square tray over this to compress the rice. Weigh it

down with a pestle mortar or a cast iron.
8.Leave for at least 2 to 3 hours until the rice has completely cooled before

removing the rice from the tray.
9.Cut up the rice into bite sized squares and serve.
10.For the kuah kacang, chop up and slice the shallots, garlic, ginger, galangal and

lemongrass.
11.In a pan, heat up some oil and stir fry the shallots, garlic, ginger, galangal,

lemongrass, shrimp and chilis for a few minutes until fragrant and softened.

Once cooked, remove from the pan.
12.Get good quality toasted chunky peanut butter for maximum flavour.
13.Add the sauteed items into a blender and blend until smooth.
14.Next, add the blended items into a pan along with the chunky peanut butter

and half a cup of water. Mix it all together and bring it to a slow simmer before

adding in the tamarind slice, palm sugar, salt and continue to cook for at least

20 minutes until the colour darkens a little.
15.Taste and season accordingly.
16.Once cooked, remove it from the heat and serve.

11

MORNING

snacking

12

KUIH KASTURI

Kuih Kasturi is a traditional Malay snack consisting of a thin, crispy wrapper with a mung bean filling. This deep-

fried snack is very filling and is usually served as a morning snacking.

Serves: 20 Prep: 30 min Cook: 20 min Difficulty: Easy

INGREDIENTS
For the filling:

11/2 kilo mung beans | 1 1/2 cup granulated sugar | 1 cup all-purpose flour

For the wrapper:

1 teaspoon tumeric powder | 8 tablespoons all-purpose flour (add one at a time if

the batter is too runny) | 1 teaspoon salt | water

Addition:

Oil for frying

NUTRITION
FACTS

Calories 180kcal/serving
Carbs 27g
Fat 5g
Protein 5g

13

METHOD

1.In a medium bowl, soak the mung beans in water for at least 1 hour.
2.Transfer the mung beans into a larger pot, add water until beans are covered,


and let it boil over high heat.
3.Once the water starts drying, add sugar, and flour. Turn the heat off.
4.Use a spatula to incorporate them evenly.
5.Transfer the mixture into a try. Let it cool.
6.Use your hands to shape the mixture into logs.
7.Use a knife to cut the logs into thin layers. Continue cutting the logs until all it's


done. Let them rest on the tray for a few minutes before frying.
8.In a medium bowl, combine flour, salt, turmeric powder, and water. Mix


ingredients until forms a smooth batter.
9.In a wok heat oil over medium heat.
10.Soak kuih kasturi into the batter for a few seconds. Fry for about 3 minutes on


each side or until it turns golden brown. Take the kuih kasturi out and place

them on a paper towel to drain the excess oil.
11.Fry the second batch until it's all done.
12.Enjoy with coffee or tea.

NOTES:

It's important that the cooked beans cool down completely so that when the sugar is added it

will not melt and make the bean mixture too soft.

14

APAM BERAS

Wa ko kueh or Apam beras is very similar to the Chinese huat kueh. Traditional wa ko kueh is usually made by

fermenting cooked rice with rice wine yeast ball. The fermentation process may take hours or days.

Serves: 25 Prep: 180 min Cook: 15 min Difficulty: Normal

INGREDIENTS

220g Cooked rice | 200ml Anchor UHT Extra Yield Cooking Cream | 150ml water
(Combine with cooking cream) | 150g White sugar | 125g All-purpose flour (Sifted) |
125g Rice flour (Sifted) | 8g Dry yeast | Cooking spray as required | Apam molds as

required | Grated coconut (white part only) + 1/2 tsp salt

METHOD

1.Blend all cooked rice, Anchor Extra Yield NUTRITION FACTS
Cooking Cream + water, and sugar.
Calories: 104kcal
2.Then add in both flour and yeast, blend again Carbohydrates: 18g
until smooth.
Protein: 2g
3.Keep the blended mixture fermented for at Fat: 3g
least 3 hours, set aside.
Saturated Fat: 2g
4.Preheat the steamer and spray the molds with Sodium: 2mg
cooking spray.
Potassium: 45mg
5.Pour in ¾ full of pre-fermented apam mixture in Fiber: 1g
the molds.


6.Steam the apam mixture for 15minutes using
medium heat.

7.Take the steamed apam out from the molds

and top with salted steamed grated coconut.

8. The dish is ready to serve! NOTES:

Preheat the cups in the steamer for 5 minutes. This prevents the cake from sticking

and for the cake to rise well.

Fill the batter into the cups to the brim (or at least close to it). Steam the cake over high

heat. 15

KUIH LAPIS

Kueh lapis or also spelled as kuih lapis/kue lapis is a beautiful traditional steamed cake which originates from

Indonesia. The term ‘lapis’ simply means layer in Indonesian and Malay referring to the construct of the kueh.

Serves: 20 Prep: 20 min Cook: 45 min Difficulty: Easy

INGREDIENTS

1 cup rice flour | 1⁄2 cup wheat flour | 2 tbsp tapioca flour | 1⁄2 cup sugar | 1 tsp salt |

2 1⁄2 cups coconut milk | 1 tsp red food colouring | 1⁄2 tbsp oil

METHOD NUTRITION
FACTS
1.Prepare steamer over medium heat. Mix all dry

ingredients in a bowl with a whisk or wooden spoon. Calories: 121kcal
Carbohydrates: 15g
2.Add coconut milk into the flour mixture and mix

thoroughly until smooth. Ensure that there are no
Protein: 1g
clumps. Fat: 7g


3.Divide the batter into two portions. Add red food


colouring into one of the portions. Mix well.

4.Using an 8 inch square or round mould, grease it with

a bit of oil or line it with food-grade plastic. Place it

into the steamer and pour 1/3 cup of pink batter into

the mould. Cover with the lid to steam the batter for 5

minutes. Then, pour another 1/3 cup of white batter to

steam. Repeat the process until batter is used up.

5.The dish is ready to eat!

NOTES:

Each layer is steamed with care making it possible to peel the layers without much resistance.

That is exactly how the locals love to enjoy this kueh! 16

TALAM CENDOL

Cendol, an icy treat made with a combination of coconut milk, gula melaka and the distinctive green rice flour jelly, is a

popular street dessert to cool down the hot and humid days.

Serves: 8 Serves: 8 Prep: 30 mPirnep: 30minCook: 30 mCinook: OverniDghiffticulty: Normal

INGREDIENTS
For bottom layer:

150g palm sugar | 350ml water | 3 pandan leaves | 100ml coconut milk | ¼ tsp lye

solution | 60g rice flour | 25g green pea flour | 20g cornstarch

For top layer:

40g granulated sugar | 200ml water | 150ml coconut milk | ½ tsp salt | 30g rice flour |

15g green pea flour | 20g cornstarch | 200g cendol |

NUTRITION FACTS

Calories: 104kcal
Carbohydrates: 18g

Protein: 2g
Fat: 3g

Saturated Fat: 2g
Sodium: 2mg

Potassium: 45mg
Fiber: 1g



17

METHOD

To prepare the bottom layer:
1.Boil palm sugar in water with pandan leaves until the sugar has dissolved.
2.Stir coconut milk and lye solution into the syrup, then strain into a mixing bowl.
3.Sift together rice flour, green pea flour and cornstarch. Make a well in the centre

and pour in coconut milk and palm sugar mixture and combine into a smooth

batter.
4.Cook batter in a double boiler, whisking vigorously until thickened, about 5

minutes.
5.Line a 20-centimetre round or square pan with baking parchment. Pour into pan

and spread into an even layer, but ripple the top to create an uneven surface.
6.Then steam over boiling water for 15 minutes.

To prepare the top layer:
1.Sift together salt, rice flour, green pea flour and cornstarch. Make a well in the

centre and pour in coconut milk, water and sugar, then combine into a smooth

batter.
2.Cook batter in a double boiler, whisking vigorously until thickened, about 5

minutes. Then stir in the cendol, gently to make sure the strands do not break.
3.If the steamed bottom layer has become too smooth, scratch its surface with a

fork before pouring over the top layer. Then steam over boiling water for

another 15 minutes.
4.Remove from steamer and allow to cool in the refrigerator for at least 4 hours

before cutting to serve.

18

PULUT PANGGANG

Pulut panggang is a famous traditional Malay snack that contains steamed, glutinous rice with a spicy sambal filling. The

rice is then wrapped in banana leaves and grilled over a traditional charcoal stove.

Serves: 4 Serves: 8 Prep: 40 mPirnep: 30minCook: 30 mCinook: OverniDghiffticulty: Normal

INGREDIENTS

2 cups glutinous rice washed, soaked, and drained (I use Thai glutinous rice) | 1/2

cup diluted coconut milk | 1 teaspoon salt | 1/2 cup dried shrimp, washed and


drained | 3 shallots | 2 cloves garlic | 2 lemongrass, thinly sliced | 1-inch ginger | 2

tablespoons sugar | 7 dried red chilies, soaked in a hot water and drained | 1

teaspoon turmeric | 2 tablespoons vegetable oil | 2 cups finely grated fresh

coconut | Water for blending | Banana leaves

NUTRITION FACTS

Calories: 104kcal
Carbohydrates: 18g

Protein: 2g
Fat: 3g

Saturated Fat: 2g
Sodium: 2mg

Potassium: 45mg
Fiber: 1g



19

METHOD

1.Make the spicy coconut filling: In a blender, combine the dried shrimp, dried

chilies, shallots, garlic, lemongrass, ginger, sugar, salt, turmeric, and water. Blend

until it makes a paste. Heat the oil in a pan or wok. Saute the paste till fragrant.

Throw in the grated coconut and cook for 5 minutes over medium heat. If it

becomes too dry, add some water. Remove from heat to let it cool.

2.Make the steamed glutinous rice: In a bowl, add the coconut milk and salt. Gently

stir until the salt is dissolved. Set aside. In a round container lay flat some

banana leaves and place the rice on the top of the leaves. Steam for about 15

minutes. Transfer the rice into a medium bowl and add the coconut milk mixture.

Mix well. Set aside.

3.Wrap the pulut panggang: Take a piece of banana leaf. Place 2 tablespoons of

rice in the middle and flatten the rice using the back of the spoon.

4.Place 2 teaspoons of the filling and put on top of the rice.
5.Roll the banana leaf right from the bottom.
6.Flatten both edges and secure them with the toothpicks.
7.Trim the excess edges with scissors.
8.Repeat this process until all rice is done.
9.Brush some oil on the leaves (upside down) before grilling.
10.Grill for about 5 minutes each side.
11.Enjoy while it is hot.

NOTES:

Each layer is steamed with care making it possible to peel the layers without much resistance.

That is exactly how the locals love to enjoy this kueh! 20

Traditional

LUNCH

MEALS

21

Sweet & Spicy Curried Chicken

There are many variations of chicken curry in Malaysia: Chinese, Malay, Nyonya and Indian style.
Curry chicken with potatoes is the most common chicken curry recipe in Malaysia. Everywhere you go where curries are served, you

will find this type of chicken curry.

SERVINGS: 6 PREPPING TIME: 15 MIN COOKING TIME: 45 MIN

INGREDIENTS DIRECTIONS

1/4 cup olive oil 1.Heat the oil over medium heat in a heavy skillet.
1/2 teaspoon black pepper 2.Pepper the chicken drumsticks and brown them on
12 chicken drumsticks
1 cup red or yellow bell pepper, all slides.
diced 3.Meanwhile prepare the peppers, onion, garlic and
3/4 cup onion, cubed
2 cloves garlic, chopped ginger.
2 tablespoons fresh ginger, grated 4.Remove the chicken, leaving oil in the pan.
2 tablespoons Madras curry paste 5.Reduce the temperature to medium-low, add curry
1 can (14oz) peaches with their
juice, diced paste, garlic and ginger directly to the pan. Add the
3/4 cup peach or plain yogurt peppers and onion and coat well.
1/4 cup coconut milk 6.Return chicken to pan, add peaches with their juice
2 tablespoons lime juice (1 lime) and increase heat to bring everything to a simmer.
Freshly chopped coriander for 7.Cover and cook in the oven for 40 minutes at 350° F.
garnish (optional) 8.Remove from oven and place on the stove over low
heat. Add yogurt, coconut milk and lime juice. Stir
gently till heated through. Do not boil.
9.Garnish with chopped coriander and serve over
white rice.

NUTRITION

Calories: 406 kcal
Protein: 25g
Carbohydrates: 11g
Fiber: 1g
Total Fat: 28g
Saturated Fat: 8g
Cholesterol: 106mg
Sodium: 276mg
Potassium: 519mg
Phosphorous: 259mg

NOTES

MALAYSIAN CURRIES TASTE DIFFERENT COMPARED TO THAI CURRIES. FIRST OF ALL, WE DON'T USE FISH SAUCE AND SUGAR

IN MALAYSIAN CURRIES. ALSO, MALAYSIAN CURRIES ARE NOT AS RICH AND MILKY AS WE USE MUCH LESS COCONUT MILK, SO


THE TASTES OF THE VARIOUS SPICES REALLY SHINE THROUGH.



HENCE, MALAYSIAN CURRIES ARE MORE SPICE-LADEN AND AROMATIC IN MY OPINION. ACCORDING TO MY INDIAN FRIENDS,

MALAYSIAN CURRY IS CLOSEST IN TASTE TO INDIAN CURRY.

22

Asam Pedas

Assam Pedas Fish - Classic Malaysian dish that's sour, fiery hot, and tastes extraordinarily satisfying.
Assam Pedas, or literally “sour spicy,” is a classic Malaysian dish. Everyone has their own interpretation for this favorite

dish and there are endless adaptations; suffice it to say, it’s sour, fiery hot, and tastes extraordinarily satisfying.

SERVINGS: 4 PREPPING TIME: 5 MIN COOKING TIME: 30 MIN

INGREDIENTS DIRECTIONS

1 pomfret, 1/2 pound to 1 pound (200 g- 1. Pound the spice paste with mortar and pestle or grind

400 g) them in a food processor. Set aside.
10 small okras 2.Soak the tamarind pulp in warm water for 15 minutes.
1 tomato, cut into wedges
1 teaspoon of fish curry powder Squeeze the tamarind pulp constantly to extract the flavor
2 sprigs of daun kesum, Vietnamese into the water. Drain the pulp and save the tamarind
mint/Vietnamese coriander juice.
5 tablespoons cooking oil 3.Heat oil and fry the spice paste for 2 minutes or until
1 tablespoon palm sugar/sugar fragrant.
Salt to taste 4.Add the tamarind juice, fish curry powder and bring to

SPICE PASTE: boil.

1 clove garlic 5.Add the tomato wedges, okras and daun kesom and bring

1 stalk of lemongrass, white part only to boil.
4 shallots 6.Add the fish, salt, and palm sugar/sugar.
8-10 dried chillies, depends how spicy 7.Simmer on low heat for 5 minutes or until the fish is
you like
1/2 tablespoon belacan, prawn paste cooked.
8.Serve hot.
TAMARIND JUICE:

1 1/4 cup water

Tamarind pulp, size of a small ping pong

ball

NUTRITION

Per Serving:-Calories213 Total
Fat17g Saturated Fat1g
Unsaturated Fat0g
Cholesterol21mg Sodium84mg
Carbohydrates12g Fiber2g Sugar5g
Protein3g

23

Ayam Masak Merah

Ayam Masak Merah has unique flavours, the taste is beautiful and unforgettable although it shares some basic similar
spices (cinnamon, cloves, star anise and chillies) to Chicken Curry. It is distinctively different, be it in the texture of the

chicken or the tantalizing flavours in the sauce.

SERVINGS: 10 PREPPING TIME: 30 MIN COOKING TIME: 20 MIN

INGREDIENTS DIRECTIONS

2 x 0.9-1kg chicken, cut into 8 1.Preparing Chicken. Rub chicken with turmeric and salt.
pieces/chicken Set aside for 30 minutes. Heat up the oil in a wok and
20 dried chillies, soaked deep fry the chicken pieces until golden in colour. Set
2 red onion aside.
5 cloves garlic
40 g (2 oz.) ginger 2.Roughly chopped red onion, ginger, galangal and
25 g (1 oz.) galangal, lengkuas lemongrass, then transfer to a blender or food
5 lemongrass processors. Add in chillies and garlic. Process into a paste.
2-3 star anise
4 cloves 3.Heat up the wok with ½ cup of oil. Sauté the spices :
3 inch cinnamon Cinnamon, star anise, cloves and cardamom until
3 cardamom fragrant. Then add in the blended paste. Bring the heat up
1 can tomato soup until the paste bubble then lower the heat. Simmer till the
1 can (400 ml/13 oz.) coconut milk paste is thoroughly cooked, fragrant and the oil separates
salt to taste from the paste (pecah minyak). Add in canned tomato
vegetable oil for deep frying plus ¼ cup soup, coconut milk and chicken pieces. Bring up the heat
extra for a quick boil, then lower to a simmer and cook until the
1 cup peas, optional sauce thickened. Add peas and season with salt to taste.

Garnish with some spring onion before serving.

NUTRITION

Per Serving:-Total Fat9g
Saturated Fat7g
Unsaturated Fat0g
Sodium120mg
Carbohydrates13g
Fiber2g
Sugar5g
Protein3g

24

Thai Coconut Chicken and Shrimp Soup

Thai Coconut Chicken and Shrimp Soup – the best soup you'll ever make in your kitchen. This soup is to-die-for, better
than Thai takeout!

SERVINGS: 4 PREPPING TIME: 10 MIN COOKING TIME: 10 MIN

INGREDIENTS DIRECTIONS

1 can (14.5 oz chicken broth or 1 3/4 cups) 1.Add the chicken broth and water into a pot
4 cups water on high heat. Add the lemongrass, galangal,
3 stalks lemongrass, (white part only, pounded) kaffir lime leaves and roasted chili paste
2- inch piece galangal, sliced into the broth and bring to boil.
12 kaffir lime leaves, bruised
3 tablespoons Thai roasted chili paste, nam prik pao 2.Add the chicken, shrimp, mushroom and
1/2 lb. skinless chicken breast, cut into cubes red chili. When the chicken and shrimp are
1/2 lb. shrimp, shelled and deveined, tail-on cooked, add fish sauce, coconut milk and
6 oz. fresh white button mushrooms, stems lime juice. Stir to combine well. Turn off
trimmed and quartered heat and serve immediately.
1 red chilies, deseeded, cut into thick strips
2 1/2 tablespoons fish sauce
3/4 cup coconut milk
1 big lime, juiced

NOTES

IF YOU CAN'T FIND LEMONGRASS, GALANGAL, AND KAFFIR LIME LEAVES, JUST SKIP THEM.
THERE ARE NO REAL SUBSTITUTES BUT YOUR SOUP WILL NOT HAVE THE AROMAS

IMPARTED BY THESE INGREDIENTS. YOU CAN BUY THAI ROASTED CHILI PASTE ONLINE.

NUTRITION

Per Serving:-Calories255
Total Fat12g
Saturated Fat9g
Unsaturated Fat0g
Cholesterol179mg
Sodium1414mg
Carbohydrates12g
Fiber1g
Sugar3g
Protein27g

25

Gulai Tempoyak Ikan Patin

Gulai Tempoyak Ikan Patin is mainly made with fermented durians and Ikan Patin, the Silver Catfish

SERVINGS: 3 PREPPING TIME: 25 MIN COOKING TIME: 25 MIN

INGREDIENTS DIRECTIONS

1 nos Lemongrass (pounded) 1.Pound the bird’s eye chilli and turmeric

5-10 nos Bird’s eye chilli (depending the heat level) until it becomes a course paste.
1 nos Turmeric (thumb size) 2.Then set up a pot with water, add in the
3 tbsp Tempoyak
1 Nos Patin/ Silver Catfish (small to medium size) lemongrass together with the pounded
(Cleaned and cutted) ingredients. Bring to a boil.
½ Cucumber (cut into thick slices) 3.Continue to simmer for 5 mins on medium
Salt & Sugar low heat. Then add in the tempoyak,
cucumber and the Patin fish.


4.Once cucumber is soft, season with salt,
sugar. Serve over warm rice

TIPS





The most popular fish for this dish is the patin, also known as pangasius, river catfish, or shark catfish. But you can use any
fatty fish that can stand up to the acid of tempoyak.
The most unusual ingredient is the old cucumber, which is usually boiled down into a soup. In this case, its brief cooking gives
it a bite that contrasts the soft flesh of the fish.
You will need to adjust the salt and sugar seasoning based on how much acid the tempoyak has developed. Also, to retain its
fragrance, do not cook the bunga kantan but sprinkle it in just before serving. Hope you enjoy.




NUTRITION

Per Serving:-Calories255
Total Fat12g
Saturated Fat9g
Unsaturated Fat0g
Cholesterol179mg
Sodium1414mg
Carbohydrates12g
Fiber1g
Sugar3g
Protein27g

26

TEATIME
DISH
27











Traditional

DINNER
MEALS

33











REFERENCES

Abirami Ande Durai. (2019). Laksam Terengganu.
Kuali. https://www.kuali.com/recipe/noodles/laksam-
terengganu/
Asian Food Network. (2019). Lontong sayur lodeh.

Asian Food Network.

https://asianfoodnetwork.com/en/recipes/cuisine/ind

onesian/lontong.html

Liza. (2020). Kuih kasturi (traditional Malay snack).

Delishably. https://delishably.com/world-

cuisine/How-To-Make-Kuih-Kasturi-Traditional-

Malay-Snack

Lisa. (2013). Charred savoury glutinuos rice. Lisa's

Lemony Kitchen.

https://www.mykeuken.com/2013/05/pulut-udang-

savoury-glutinous-rice.html

39

REFERENCES

Marvellina. (2017). Wa ko kueh/ easy apam beras/
apam nasi. What To Cook Today.
https://whattocooktoday.com/apam-beras.html
Nunuk Sri Rahayu. (2020). Bihun goreng fried
noodles. Cookmeindonesian.
https://www.cookmeindonesian.com/bihun-goreng-
fried-noodles/
Rasa Malaysia. (2007). Nasi lemak recipe. Rasa
Malaysia. https://rasamalaysia.com/nasi-lemak-recipe/

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