Welcome to our Recipes page. We want to share and learn about various recipes that you may have, so please go to our Blog and/or E-mail us. Here at the Recipes page we will share with you a few popular Malaysian dishes as well as other tried and true recipes. Our recipes contain our Herbs and Spices that we sell. This is important to keep in mind, because we don't add salt, msg, preservatives, nor fillers to our blends.
So, Have some fun in the kitchen and JOM MAKAN!
Acar Rampai (Vegetables Salad)
Acar (pronounced: A-char) is a type of salad that is known well among Malaysia, Indonesia and Singapore.
The ingredients of raw vegetables can vary as you wish. It is commonly made at home and
also used for lunch or dinner functions.
Recipe Ingredients :
1 medium size Carrot (cut into 2” long matchstick size)
2 Green Chilies (cut into strips of 2“ long)
1 cup of Cauliflower (cut into small size)
1 medium size Cucumber (cut into 2” long strips)
8-10 Shallots or 1 medium size Bengal Red Onion (cut into wedges)
3 cm Ginger (cut into fine 2” long matchstick size)
½ tsp mustard Seed
½ tsp Turmeric powder
1 tsp Sesame seed (toasted)
2 cups of Water
4 tbsp White Vinegar
3 tbsp Sugar
2-3 tbsp vegetable oil
Salt for seasoning
Stir-fry Ingredients :
4 pcs of Garlic Cloves (sliced)
½ Red Onion (fine shredded)
Heat the oil on medium heat and fry in the sliced Garlic and fine shredded Red Onion.
Toast in the Mustard seed for few seconds. Lower the heat and add in the Turmeric, Vinegar,
Sugar, water and add in the salt. Leave to simmer for awhile. Remove from the heat and make it
Cold to “warm soppy water“ than immerse in all the vegetables. Vary the vinegar, sugar and salt to your taste as you prefer. Sprinkle on top of the vegetables with toasted Sesame Seed.
Put the Acar in a Glass Bottle and refrigerate it.
This Acar Pickle can last more than 3-4 days if kept refrigerated.
Ayam Halia Lada Hitam (Black Pepper Ginger Chicken
8 pcs Chicken
2 Anise Stars
2 Cinnamon Sticks (1 inch each)
1 tbsp pounded Ginger
1/2 tbsp pounded Garlic
2 Jalapeno (cut in ½ cm ring shape)
2 medium Tomatoes (cut into wedges)
½ cup Cilantro (chop big size)
1 medium size Onion (cut into 1 cm Ring shape)
1 ½ tsp ground Black Pepper
3 tbsp Tamarind juice
1 tsp Turmeric powder
3 Cups of Corn Oil (Frying)
¼ Cup Water
Salt (as for your taste)
Rub the 8 pcs of Chicken with 1 tsp of ground Black Pepper and ½ tsp of Turmeric powder (not from ingredient column items). Cover and marinate for 30 minutes in the refrigerator.
In a deep fry pan put in the Oil and set to medium heat for a few minutes, reduce the heat to low and put in the Chicken. Fry it for about 6-8 minutes or till cooked.
Remove the Chicken and place it on paper towels to dry the excess Oil
Take a new pan and put in 3-4 tbsp of Chicken fry Oil and fry in the Anise Stars, Cloves, Cinnamon sticks and cut Onion rings.
Add in the pounded Ginger and Garlic. Put in the ¼ cup water and add in the Chicken. Bring to simmer.
While the Chicken is simmering in the pan add in the ground Black Pepper and Turmeric powder.
About 5 minutes later add in the Tamarind Juice and Salt.
Lastly, Add in the Tomatoes, Jalapeno and Cilantro.
Cook for another 3-4 minutes before serving.
Suitable for Tomato Rice or White Rice
Nasi Tomato (Tomato Rice)
Tomato Rice is a famous cooked rice known in Penang State.
Many restaurants like to serve their dishes with this rice. It is commonly
eaten with meat and not fish. This rice is more popular during wedding
functions and small family gatherings.
1 ½ cup Basmati Rice
½ can Tomato soup (condensed)
1 cup Fresh Milk
2 ¾ cup water
3 tbsp Butter or Ghee
1 stick Cinnamon (2 ¾ inches)
2 whole Anise Star
4 Cardamom Seeds
1 tsp Salt
Some Cilantro and Mint leaf (as you like)
2 tbsp of mixed Ginger and Garlic blend.
½ Onion sliced (toasting)
3 Garlic Cloves sliced (toasting)
½ tbsp Rose water
Raisins (If you like)
Soak the rice for 10 minutes and drain off the water.
In a large pot heat the Ghee on medium low heat, saute in the Onion till slightly brown and put in Ginger and Garlic blend, stir for few minutes and add in the condiments of Cloves, Cardamom, Anise Star and Cinnamon stick to be infused a while. Pour in the mixture of water, Fresh Milk ,Tomatoes Soup and Salt into the pot and the same time add in a hand full of Cilantro and Mint, stir the liquid and make it simmer for a while (app. 3-5 mins.) Pour in the rice and close the lid of the pot. After about 10 minutes later check into the semi cooked rice, stir once again, sprinkle some of the Rose water and Garnish in Raisins when it is almost Cooked. Be sure to not overcook the rice.
There are many variations of cooking Tomato Rice. Here I am giving you the best recipe that is well known in Penang from my family business time.
Always remember that different types of Rice grains will have different liquid saturation rates.
Satay Ayam/Daging (Chicken/Beef Satay)
1. 1½ lbs. Chicken/Beef (cut into small cube of 2 cm size)
2. ¼ cup fresh Shallots
3. 1 tbsp fresh Garlic
4. 1 tbsp fresh Galangal
5. 2½ tbsp fresh Lemon Grass
6. 1 tbsp fresh Turmeric or 1 tsp Turmeric powder
7. 1½ tsp Fennel seed
8. 1 tsp Cumin seed
9. 1 tbsp Coriander seed
10.1 tsp Salt
11.1 tbsp White Sugar
12.Bamboo Skewer 10 inches length (soak in the water ½ hour before used)
Pound separately each of the ingredients from #‘s 2 thru 9 (no need to pound # 6 if using powder). In a bowl add #’s 2 thru 9 and make into paste, add in a little water to lighten the thick paste as needed. Add in the Salt and Sugar.
Mix well the paste and rub into the meat cubes.
Marinate the meat for about 4-6 hours then thread the meat into the Bamboo Skewers.
Make about 4-5 pieces on each stick. Drizzle the meat with some oil to prevent the meat from getting dry.
Satay tastes best cooked over a charcoal grill.
If you like your meat to have extra sweetness you may add in a bit more of sugar during the marinate time.
The Satay can be kept in the refrigerator for more than 2 days after marinating.
With a brush sprinkle a little oil onto the meat while cooking on the grill as to prevent the meat from burning.
Kuah Kacang (Peanut Sauce for Satay)
1 cup Red Onion (blended)
1 medium size Red Onion (cut into wedges)
2 tbsp fresh Garlic (blended)
½ tbsp fresh Galangal (blended)
2 tbsp fresh Lemon Grass (blended)
7-10 whole dried Chilies ( cut and soak in hot water then blend)
3 cups Peanuts (fry in a bit of Oil and then blend not too fine)
3 tbsp of dried Shrimp ( soak in hot water than blend)
4½ cups Water
2-3 pieces of Asam Gelugor (acidic fruit), or ¼ cup Tamarind juice
4-5 tbsp Vegetable Oil
4 tbsp Brown Sugar
1 tsp Salt
In a large pot heat the Oil to moderate temperature, add in the blend of dried chilies and cook for
about 10 minutes or till you can see the oil on the surface of the cooked chilies. Add in the blended Garlic, Onion, Galangal and Lemon Grass, and dried shrimp. Stir for another 5-7 minutes and add in the water.
When sauce is simmering add in the Ground Peanuts. Keep stirring from time to time to prevent the ingredients from sticking to the bottom of the pot, add in the acidic fruit or Tamarind juice.
Cook for ½ hour then add in Sugar, Salt and Onion wedges. If the sauce gets thicker, just add some water to the thickness as you like.
Be sure that the peanuts are cooked to be soft but not mushy. You can add extra Sugar, Salt, and/or Tamarind juice to suit your taste. This is used as the dip for the Satay.
Gulai Ikan (Fish Curry)
1½ lbs. Red Snapper or Jack Fish (preferred)
5-6 tbsp Corn Oil
½ cup Onion (slice and pound)
1½ tbsp fresh Ginger (finely chop)
1 tbsp fresh Garlic(finely chop)
4 tbsp fish curry powder (Taste of Malaysia)
2 medium size Tomatoes (cut into 4 pieces each)
1-2 Jalapeno Peppers
4-5 Okra (lady’s fingers)
Some Cilantro and cut Celery for flavor (about ½ cup)
1 tsp Salt
¼ cup Tamarind juice
1 cup Water
½ cup Coconut Milk
Fenugreek mix (Taste of Malaysia)
Some Curry leaves
Mix the curry powder with 5-6 tbsp of water to create a paste.
In a large pot heat the Oil to moderate heat, add the Fenugreek mix, Curry leaves and
toss it for few seconds. Add the Garlic, Ginger and Onion then stir for another 2-3 minutes for the flavor.
Add the Curry paste and mix well for another 5-8 minutes till it gives brown color and
aromatic smell of a cooked spice. Add water before putting in the fish. Increase heat and make it simmer.
Add in Jalapeno Peppers, Okra and Tomatoes.
About 3-5 minutes later add in the Tamarind juice and salt. Add in Coconut milk. If the curry
is thick just add in some more water and lastly add in the Cilantro and Celery for a good aroma of cooked fish curry.
Take a taste of the curry in order to add extra Salt or Tamarind juice as needed.
This Curry is good to eat with Basmati Rice.
Chinese Fried Rice With Vegetables
3 Cups Cooked Rice (Brown or White)
½ Cup Onion (chopped)
2-3 Garlic Cloves (chopped)
2 tbsp Corn Oil
2-3 tbsp light Soy Sauce
1 tbsp Oyster Sauce
2 tsp White Vinegar
1 tsp White pepper (grinded or powder)
1 large size Carrot (Cubes)
½ Cup Green Bell Peppers (diced)
½ Cup Corn or Peas
¼ Cup water
2 beaten eggs ( add a pinch of Salt, fry omelet style and cut into strips)
Some chopped Scallions or fried Shallots
* Additional Soy Sauce or Salt to your desire as needed
Heat Oil in a large skillet over medium heat
Add Garlic and Onion saute until soft for about 5-6 minutes.
Add in Soy Sauce, Oyster Sauce, White Pepper and Vinegar, stirring constantly, then add in
Carrot, Green Bell Peppers and Corn or Peas. Add in the water as to soften a bit the Vegetables.
Stir for about 5-7 minutes and add in the rice. Stir the mixture well and remove from the heat.
Garnish the rice with strips of fried omelet type egg, Chop Scallions or fried shallots
** Cool the rice for about 1 hour before cooking fried rice
as to prevent the rice from sticking together.
Fried Rice can be served as a main dish or side dish with some meat or Seafood.
Feel free to add any type vegetables to this recipe.
Fried Rice is one of the World’s most popular rice dishes.
Fried Mee Hoon Noodles (Rice Stick) Singapore Style
1 medium size Carrot (shredded into strip length of 2 inches)
½ cup Cabbage (shredded)
1 Tomato (cut into ½ and sliced)
2 beaten Eggs (fried omelet style and shredded - garnishing)
¼ cup Scallions (garnishing)
¼ cup Bean Sprouts
5 Shallots (pound)
4 Garlic cloves (pound)
½ tbsp ground White Pepper
2 tbsp light Soy Sauce
1 tsp Salt
1 tsp Vinegar
3 tbsp Oil
Soak the dry Mee Hoon in cold water until it is soft and flexible (drain off water).
Heat up the Wok at medium heat, stir in Garlic and Shallots till slightly brown.
Add in Cabbage and Carrot for about 2-3 minutes then add in 1/4cup of beef stockfrom the boiled beef.
When vegetables are about to cook add in the Shrimp and at thesame time add in the Soy Sauce, Salt,
Vinegar, ground pepper and minced Beef. Mix well all the Ingredients and add in the Rice Stick (Mee Hoon).
Toss in the Bean Sprouts and Tomatoes. Keep Stirring.
When everything is well blended and cooked remove the Wok from the heat.
Ingredients that can be used as garnishing items are: fried egg, fried Shallots, chopped Scallions mixed with chopped Celery and/or some fresh green or red pepper.
While cooking take a taste of your food to add extra seasoning as needed.
This is one of the famous Noodles known in Malaysia and Singapore.
It is easy to get at hotel buffets or at hawker delight places.
You can add some cooked beef or chicken.
Babaji Chicken Curry
3 Chicken breasts (cut cube)
1 ½ cup Onion (chopped)
3-4 tbsp Oil
2 Sticks Cinnamon
4 Cardamom pods
½ tbsp Fennel Seed (pound)
2 tbsp Ginger (finely chopped)
1 tbsp Garlic (finely Chopped)
1 tsp Turmeric powder
1 ½ tbsp ground Coriander Seed
1 tsp Red Chili powder or Cayenne
½ cup Tomatoes Condensed
2 fresh Tomatoes (chopped)
¼ cup plain Yogurt
¼ cup Cilantro (chopped)
¼ tsp Salt
3/4 cup Water
Heat the Oil in a large pan, add in the chopped Onion and stir till it is soft. Lower the heat and toss in the Cinnamon, Cloves and Cardamom. After 2-3 minutes toss in the Fennel seed, Garlic and Ginger. Stir for another 3 - 4 minutes till the aromatic smell of the spice is infused. Add in the chili powder, Coriander and Turmeric; toss gently for app. 2 - 3 mins.
Add in the Chicken and water. increase heat to medium and let cook app. 10 - 15 mins. When the chicken meat looks cooked pour in the chopped Tomatoes, Tomatoes condensed and salt.
When the sauce starts to simmer, put in the Yogurt. Mix well all the ingredients. Let simmer another 3 - 5 minutes.
Lastly, before removing the pan, sprinkle in the chopped Cilantro.
This recipe is good to eat with Basmati Rice. You can use drumsticks or thighs instead of breasts (app. 5 - 6 pieces).
1 ½ lb Chicken or other meat
2 tbsp Ginger paste
1 tbsp Garlic paste
1 large size Onion sliced
4 tbsp Corn Oil or Ghee
5 Almond and 5 Cashew Nuts (soak both in hot water, peel the Almond skin and blend the two items)
2 tbsp Korma Mix about 30-40 gm (Taste of Malaysia)
2 Jalapeno or Green chilies (slit cut)
2 medium size Tomatoes (each cut into 4 pieces)
1 small size Onion (cut into 4 pieces)
1 Lime (squish for juice) optional
½ cup Coconut milk or fresh milk
1 cup water
¼ cup plain Yogurt (Do not use too sour Yogurt)
Few sprigs of Cilantro and Mint leaves
½ tsp Salt
2 Whole Star Anise, 1 Cinnamon Stick, 3 Cloves and 3 Cardamom
Mix the Korma mix with 3-4 tbsp of water to create a paste.
In large pot heat the Oil to a moderate temperature, add the toasting condiments and
sliced Onion then toast for 3-6 minutes. Add in the garlic, ginger and Korma paste, stir for
5-7 minutes for the flavor of cooked spice. Add in the water, meat and increase the heat, cover the pot and cook the meat till almost tender (usually 15-20 minutes). Stir from time to time. When the curry starts to simmer add in the Almond, Cashew nut blend, Jalapeno, and cut Onion and Tomatoes.
Pour in the Coconut milk or Fresh milk. Add in the Yogurt, salt and Lime juice. If the curry
is too thick just add in some water to it. Reduce the heat leave it to cook for another 2-3
minutes. Lastly add in Cilantro and Mint leaves.
Take a taste of the Korma curry in order to add extra Salt or lime juice.