RECIPETASTE more recipes. get the magazine GREATTASTE 20 Popular dishes in malaysia WORLD CLASS Mee mamakrendang laksa nasi kerabu masak cili api asam pedas keropok lekor murtabak ROTI JOHN SATAY char keow tiew ketupat NASI LEMAK
TABLE OF CONTENT 01 Nasi Lemak 04 02 Nasi Kerabu Recommend place to try Recipe of Nasi Kerabu 03 Laksa Laksa Kedah Variety of Laksa 04 Keropok Lekor Ingredients & Instruction (Link Youtube) TASTE MAGAZINE CONTENTS 02 03 04 01
05 Ketupat Ketupat 06 Rendang Variety of Rendang 07 Satay Ingredients 08 Murtabak Ingredients Methods of Mrtabak 09 Roti John How to make Roti John CONTENTS TABLE OF CONTENT TTASTE MAGAZINE 05 06 07 08 09
TABLE OF CONTENT Mee Goreng Mamak 10 Recommended Place Ingredients & Instruction How to make Mee Mamak 04 11 Char Key Teow Recipe: A healthy option especially for pescatarians 12 Masak Lemak Cili Api Ingredients & Instruction 13 Asam Pedas TASTE MAGAZINE CONTENTS 10 11 12 13
Editorial Team Editor in chief Will never stop providing the best content related to traditional food in a magazine. It is my commitment and the entire Taste Magazine team to always provide the latest and most substantive content on the local and international traditional food scene because we believe our readers deserve the best. Welcome to this special edition of our magazine, where we celebrate the rich and diverse world of traditional Malaysian cuisine. This issue takes you on a culinary journey through the heart of Malaysia, exploring iconic dishes like Nasi Lemak, Rendang, and Char Kway Teow. Discover the stories behind these beloved recipes, the cultural significance they hold, and the artisans preserving these traditions. Join us as we delve into the vibrant flavors and time-honored techniques that make Malaysian food a true gastronomic treasure. Nurul Natasha Mohd Firdaus bin Mohd Helmi (Advisor)
nasi l Frag e rant rice cooked m in coconut milk and panda a n leaves, served w k ith a side of sambal (a spicy paste), eggs and anchovies, these are the components of a Nasi Lemak that make it a deliciously fulfilling meal.
While Nasi Kerabu is a delicious and flavorful dish, it also has some health benefits. The blue butterfly pea flower is high in antioxidants, which can help protect the body from damage caused by free radicals. The herbs and spices used in the dish also have anti-inflammatory properties, which can help reduce inflammation in the body. Nasi Kerabu is believed to have originated from Kelantan, a state in northeastern Malaysia. The dish is said to have been created by the Malay communities living along the Kelantan River, who used local ingredients to create a unique and flavorful dish. Over time, the dish spread to neighbouring states and became a popular meal across the country. NNAASSIIKKEERRAABBUU Recommended place to try Nasi Kerabu
RECIPE INGREDIENTS 1.Prepare the Blue Rice : Boil butterfly pea flowers in 3 cups of water until blue. Strain and reserve the water. Rinse jasmine rice until clear. Cook rice with blue water and pandan leaf (optional) until done. 2. Prepare the Kerabu (Herb) : In a large bowl, combine cucumber, carrot, long beans, cabbage, and herbs. Set aside. 3. Prepare the Sambal Kelapa : Blend red chilies, garlic, shallots, and belacan into a smooth paste. Mix the paste with toasted grated coconut, tamarind paste, salt, and sugar. Adjust seasoning to taste. INSTRUCTIONS For the Blue Rice : 2 cups jasmine rice 1 cup butterfly pea flowers (bunga telang) or 1 teaspoon dried butterfly pea flower powder 3 cups water 1 pandan leaf (optional) For the Kerabu (Herb): 1 cup finely shredded coconut, toasted 1 cucumber 1 carrot 1/2 cup finely sliced long beans 1/2 cup finely sliced cabbage 1/2 cup finely sliced herbs (mint, daun kesum, Thai basil) For the Protein : 2 medium mackerels or other fish, grilled or fried 2 hard-boiled eggs, halved For the Sambal Kelapa : 1/2 cup grated coconut, toasted 2 red chilies 2 cloves garlic 2 shallots 1 tablespoon belacan (shrimp paste), toasted 1 tablespoon tamarind paste Salt and sugar to taste For Garnishing : Fried crispy shallots Sliced bird’s eye chilies Lime wedges 4. Prepare the Protein : Grill or fry the mackerels until cooked and golden brown. Halve the hard-boiled eggs. 5. Assemble the Dish : Place a serving of blue rice on each plate. Arrange the kerabu (salad) on the side. Add a portion of grilled fish and half a hardboiled egg. Top with sambal kelapa, fried crispy shallots, and sliced bird’s eye chilies. 6. Serve : Serve with lime wedges on the side for squeezing over the dish before eating.
FUN FACTS The defining feature of Laksa Kedah is its fishbased broth. Typically, mackerel or other types of fish are boiled and then flaked into the soup, giving it a rich, savory taste. The broth is flavored with tamarind and asam gelugur, which gives it a tangy, slightly sour taste. This sourness is a key characteristic of the dish and sets it apart from other laksa varieties. Laksa is a popular dish that can be found in many Southeast Asian countries, particularly Malaysia, Singapore, and Indonesia. Its origins are somewhat murky, with different versions of the dish appearing in different regions over the course of several centuries. Laksa has become an iconic dish in Southeast Asia, with variations found in different regions and countries. Each version has its own unique blend of spices, noodles, and toppings, reflecting the diverse cultural influences that have shaped the dish over time. LLAAKKSSAAKKEEDDAAHH Recommended place to try Laksa Kedah
RECIPE INGREDIENTS 500g mackerel (or other firm fish) 2 liters water 2 stalks lemongrass (bruised) 5 pieces dried tamarind slices (Asam keping) 1 large onion (sliced) 5 cloves garlic (sliced) 5cm piece of ginger (sliced) 3 tablespoons tamarind paste (mixed with 1 cup of water, strained) Salt and sugar to taste 10 dried chilies (soaked in hot water until soft) 5 fresh red chilies 5 shallots 3 cloves garlic 5cm piece of turmeric root (or 1 teaspoon ground turmeric) For the Garnishes : 400g thick rice noodles (laksa noodles) 1 cucumber (julienned) 1 red onion (thinly sliced) 1 bunch Vietnamese coriander (Daun kesum) 2 red chilies (sliced thinly) 1 lime (cut into wedges) 2 tablespoons shrimp paste (belacan), optional INSTRUCTIONS Boil water in a large pot. Cook the fish until done, then remove, cool, debone, and flake. Reserve the bones. 1. Return the bones to the pot with lemongrass, tamarind slices, onion, garlic, and ginger. Simmer for 30 minutes. Strain the broth. 2. Blend dried chilies, fresh chilies, shallots, garlic, and turmeric into a smooth paste. 3. Fry the spice paste in oil until fragrant, about 5-7 minutes. 4. Add the spice paste to the broth. Stir in tamarind juice, boil, then simmer for 15 minutes. 5. 6.Season with salt and sugar to taste. Cook rice noodles as per package instructions. Drain and set aside. 7. Prepare garnishes : slice cucumber, red onion, and pick Vietnamese coriander. 8. Divide noodles into bowls, ladle hot broth over, and top with flaked fish, cucumber, red onion, coriander, and sliced chilies. 9. 10.Serve with lime wedges. Enjoy! Choose firm, whitefleshed fish for the best texture in laksa. TIPS
VARIETIES OF LAKSA
KEROPOK LEKOR The Keropok Lekor is a fish snack that’s rolled and eaten usually with some sweet chilli sauce. Originating from the state of Terengganu in Malaysia, this east coast state is home to the fishing industry, as it is located strategically by the South China Sea. The main ingredients for keropok lekor consist of fish contents, corn starch and seasoned with sugar and salt. The contents were then mixed and kneaded together. The ingredients were then smacked together, causing it to make a “kelepok” sound. Over time, the “kelepok” sounded more and more like “keropok”, which then became the basis for the snack’s name. Now, the “lekor” part of the name comes from the word “lingkar” but when spoken in a Terengganu accent, it sounds a lot more like “lekor”. What “lingkar” means in English is a circle or when talking about an action, to roll. Thus, this forms the full name of Keropok Lekor, which came fully from how it’s made and how it looks like.
"Keropok lekor is proof that sometimes, the simplest ingredients create the most unforgettable flavors." INGREDIENTS AND INSTRUCTIONS k e r o p o k l e k o r FUN FACTS: It gives benefit for health because it is being made primarily from fish, keropok lekor is a good source of protein. However, the deep-fried version can be high in calories and fat.
Lorem ipsum dolor s i t amet , consectetur adipi scing eli t . Vivamus ut semper quam. Lorem ipsum dolor s i t amet , consectetur adipi scing eli t . Vivamus ut semper quam. KETUPAT THE ESSENTIAL PART OF HARI RAYA REPRESENTS UNITY AND TOGETHERNESS MORE THAN JUST AFOOD DI R ECTI O NS STEPS T O MAKE 8 KETUPAT MO R E THAN JUST A R ICE CAKE
BEEF RREENNDDAANNGG Rendang actually originated in West Sumatera of Indonesia with the Minangkabau people and was brought to Malaysia when the Minangkabau settlers migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate. Beef Rendang is the most famous recipe in Malaysia, Indonesia, and Singapore. The word “Rendang” generally means to stew a dish of meat infused with aromatic spices and coconut milk for hours. It stems from the verb merendang which refers to a process of slow cooking while constantly mixing the ingredients in a pot until the liquid evaporates and the meat is well done. Rendang is traditionally served during festive events, such as wedding feasts and Hari Raya that served along with ketupat and lemang. FUN FACTS In 2011 and 2017, rendang was named the world's most delicious food in a poll conducted by CNN International. Famous for its slow-cooking process, which can take several hours to achieve the perfect flavor and texture.
RECIPE MEAT COOKING TIPS INGREDIENTS 1 teaspoon salt 1 teaspoon ground coriander seed ¼ teaspoon ground turmeric 2.5 centimeters fresh ginger (roughly chopped) 4 large cloves garlic (roughly chopped) 200 grams shallots (4 large roughly chopped) 3 tablespoons chili pepper flakes (to taste) 2 tablespoons vegetable oil 900 grams beef shank (cut into large cubes) 2 stalks lemongrass (white part only, smashed) 4 kaffir lime leaves 2.5 centimeters galangal (sliced into coins) 2 packs coconut cream powder (or 1 can coconut milk) 1 tablespoons coconut sugar 1.Blend all the spice paste ingredients in a food processor until smooth. Add a little water if necessary to facilitate blending. 2. Heat the cooking oil in a large pot over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and the oil separates from the paste (about 5-10 minutes). 3. Add the beef chunks to the pot and stir to coat them with the spice paste. Cook for a few minutes until the beef is browned on all sides. 4. Pour in the coconut milk and water. Stir to combine and bring the mixture to a gentle boil. 5. Add the lemongrass, kaffir lime leaves, turmeric leaves (if using), and tamarind slice. Reduce the heat to low and let it simmer uncovered for about 2-3 hours. Stir occasionally to prevent sticking and ensure even cooking. 6. Continue cooking until the beef is tender and the sauce is thick and dark brown. This process can take up to 4 hours. 7. Season with salt to taste. INSTRUCTIONS Marinate the meat with some salt and turmeric for at least 30 minutes before cooking. This helps to tenderize the meat and adds a layer of flavor.
VARIETIES OF RENDANG AYAM RENDANG AYAM RENDANG TOK RENDANG TOK RENDANG MINANG RENDANG MINANG
Blend all the spice paste ingredients in a food processor or blender until smooth. You may need to add a little water or oil to get it to blend properly. How to Make Beef Rendang 1 Prepare the Spice Paste Cook the Beef 2 Heat the vegetable oil in a large pot over medium heat. Add the spice paste and sauté for about 5 to 10 minutes until fragrant and the oil starts to separate from the paste. 3 Simmer with Coconut Milk Pour in the coconut milk and add the bruised lemongrass, kaffir lime leaves, turmeric leaves (if using), cinnamon stick, and cloves. Stir well and bring the mixture to a boil. 4 Reduce heat to low and simmer for 2-3 hours, stirring occasionally, until beef is tender and sauce is thick and dark. Add salt and sugar to taste. Cook until oil separates. Ready to serve and eat. Slow cooking and final touches
500g chicken breast, cut into strips 2 tablespoons soy sauce 2 tablespoons fish sauce 2 tablespoons vegetable oil 2 tablespoons brown sugar 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 2 cloves garlic, minced Bamboo skewers (soaked in water) Flavorful Flavorful INGREDIENTS :
“ Savor your murtabak with a flavorful dipping sauce! ” Savory
A QUICK BITE Fresh Greens Matched with Grilled Platters INGREDIENTS : Curry powder Turmeric powder Cumin powder Coriander powder Salt and pepper Eggs (for filling) Fresh cilantro (optional) Green chilies (optional) Curry powder Turmeric powder Cumin powder Coriander powder Salt and pepper Eggs (for filling) Fresh cilantro (optional) Green chilies (optional) Methods of making murtabak
B I T E S RO B T O O S T Y I O U R C O J O K I N O G S K I L L S H NT A S T Y E A S Y IT’S WARM INSIDE ! How to ma k e Roti John T H I S D E L E C T A B L E R O T I J O H N I S A M U S T - T R Y F O R F O O D L O V E R S , O F F E R I N G A B U R S T O F F L A V O R S I N E V E R Y B I T E .
Roti John is a popular Malaysian dish made with a baguette or French loaf filled with a mixture of minced meat (often chicken or beef), onions, eggs, and spices. It's typically served with chili sauce and mayonnaise.
Mee Goreng Mamak is a popular dish in Malaysia. It’s an indulgent, flavorful, spicy noodle stir-fry that has become an iconic part of the country’s culinary heritage. Mee Goreng Mamak originates from the Malaysian state of Penang. The name ‘mamak’ refers to Indian Muslim traders who are believed to have introduced the recipe into the region. This hearty dish combines egg noodles with shrimp paste, garlic, onions, chili peppers, and other spices for a mouthwatering combination of sweet and savory flavors. Mee Goreng Mamak is a popular street food, often prepared and sold at roadside stalls, known as "Mamak stalls." These stalls are a cornerstone of Malaysian and Singaporean street food culture, offering a casual dining experience where people from all walks of life come together. MMEEEEGGOORREENNGG MAMAK Recommended place to try Mee Goreng Mamak Mee goreng Bangkok Lane
INSTRUCTIONS RECIPE INGREDIENTS 300g yellow egg noodles 200g chicken breast or shrimp, cut into bite-sized pieces 2 cloves garlic, minced 1 large onion, sliced 1 cup cabbage, shredded 1 cup bean sprouts 2 eggs 1 block firm tofu, cubed and fried 2 tablespoons vegetable oil 1-2 tablespoons chili paste 2 tablespoons soy sauce 1 tablespoon sweet soy sauce 1 tablespoon tomato ketchup 1 lime, cut into wedges Fried shallots for garnish (optional) Cook the yellow egg noodles according to the package instructions. Drain and set aside. 1. Heat vegetable oil in a large wok or pan over medium-high heat. 2. Add minced garlic and sliced onions, stirfrying until fragrant and the onions are translucent. 3. Add the chicken or shrimp to the wok. Stirfry until fully cooked. Remove and set aside. 4. In the same wok, add shredded cabbage and stir-fry for 2-3 minutes until slightly wilted. 5. Add bean sprouts and fried tofu cubes, mixing well. 6. Push the vegetables to one side of the wok. Crack the eggs into the other side and scramble them until fully cooked. 7. Add the cooked noodles and protein back into the wok. 8. Stir in chili paste, soy sauce, sweet soy sauce, and tomato ketchup. Mix everything well to ensure the noodles are evenly coated with the sauce. 9. Stir-fry for another 2-3 minutes until everything is well combined and heated through. 10. Serve hot with a wedge of lime on the side. Garnish with fried shallots if desired. 11.
Prep ingredients scramble egg & add noodles Cook Protein & add aromatics Heat oil final touch & serve 1 2 3 4 5 Stir-fry chicken/tofu and shrimp until cooked. Add garlic and onion; stirfry until fragrant. Push everything aside, scramble an egg, then mix together. Add noodles, soy sauces, oyster sauce, ketchup, and chili paste; mix well. Heat 2 tablespoons of cooking oil in a wok or large pan over mediumhigh heat. Cook noodles as per package instructions and set aside. Cut and prepare chicken/tofu, shrimp, vegetables and other ingredients. Add bean sprouts, green onions, and chili; stir-fry briefly. Season with salt and pepper. Plate the noodles and serve with lime wedges. How to Make Mee Goreng Mamak
char koey teow
The Journey of Char Koey Teow Char kway teow ( sometimes al so spelled as char kuey teow, Chinese: 炒 粿 條 ; Pe̍h-ōe- jī: chhá- kóe- tiâu) i s a food made with s tir - fried noodles made from rice. It comes from Southeas t As ia. The di sh i s of southern Chinese origin.[4][5] In Hok k ien and Teochew, char means ' s tir - fried' and kway teow refer s to flat rice noodles .[6] It i s made with flat rice noodles (Chinese: 河 粉 ; piny in: hé fěn; Cantonese Yale: hó fán) or kway teow (Chinese: 粿 條 ; Pe̍h-ōe- jī: kóetiâu; piny in: guǒ tiáo; Cantonese Yale: gwó tìuh). The noodles are between 0.5 and 1 cm wide. They are s tir - fried over ver y high heat with garlic, light and dar k soy sauce, chilli pas te, whole prawns , shelled blood cock les , chopped Chinese chi ves , s lices of Chinese sausage and bean sprout s .[7][8] Other thngs that are commonl y added include fi shcake and belachan.[8] The di sh was fir s t created and cooked for Chinese laborer s in the Southeas t As ia region. It has become popular within the region from the late 20th centur y onwards . It i s ver y popular in Malay s ia and Singapore. The di sh i s said to be unhealthy because it has a high amount of saturated fat. Thi s i s because it i s traditionall y s tir - fried in por k fat with por k lard.
Masak Lemak Cili Api is a vibrant yellow Malaysian curry, originating from Negeri Sembilan, featuring a creamy, flavorful, and spicy base of turmeric, coconut milk, and various herbs and spices. The dish, also known as masak lemak cili padi due to the inclusion of chilies, can be prepared with proteins such as chicken (ayam), fish (ikan), beef (daging), or seafood. Enjoyed throughout Malaysia, masak lemak is typically served with sambal, rice, and raw vegetables (ulam). Masak Lemak Cili Api is more than just a dish; it is a representation of the communal and family-oriented nature of Malay culture. It is often prepared for family gatherings, special occasions, and festive celebrations. Its popularity is also boosted by food bloggers and culinary enthusiasts who share recipes and cooking tips online, helping to spread awareness and appreciation for this traditional Malaysian dish.
INGREDIENTS 1 whole chicken (cut into small pieces) or 500g beef/fish 10-15 bird's eye chilies (adjust according to desired spiciness) 2 inches fresh turmeric (finely ground) 3 stalks lemongrass (bruised) 2 turmeric leaves (thinly sliced) 1 liter coconut milk (from 1 coconut) or packaged coconut milk 3 pieces tamarind slices or 2 pieces asam keping (dried tamarind slices) Salt to taste Sugar to taste INSTRUCTIONS Clean and cut the chicken/beef/fish into small pieces as per your preference. Blend the bird's eye chilies and fresh turmeric until fine. Place the chicken/beef/fish in a pot. Add the blended chilies and turmeric. Add the lemongrass and tamarind slices/asam keping. Pour in the coconut milk and add the thinly sliced turmeric leaves. Cook over medium heat until it starts to boil. Stir gently to prevent the coconut milk from separating. Add salt and sugar to taste. Cook until the chicken/beef/fish is thoroughly tender and the gravy thickens. Remove from heat and serve with hot steamed rice.
Melaka is the home of 'asam pedas', a dish consisting of fish and vegetables cooked in tamarind juice (assam), tomatoes, pineapples, starfruits and pickled mustard leaves. The dish is said to have been influenced by the flavors of neighboring countries, such as Thailand and India, as well as the cuisine of Arab traders who traveled through the region.
RECIPE ASAM PEDAS BY CHE NOM "The ingredients in Asam Pedas, such as turmeric and tamarind, are known for their health benefits. Turmeric has antiinflammatory properties, while tamarind is rich in vitamins and antioxidants”. FUN FACT