Cooking Together Malaysian Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Starter: Malaysian Chicken Satay
- Main: Malaysian Char Kuey Teow
- Dessert: Click here for a link to the Food Sorcery favourites
Malaysian Chicken Satay with Peanut Sauce
Alternative Proteins: King prawn or King oyster mushroom
Servings: 2 People
Ingredients
For the Skewers
- 330 g Chicken thighs skinless and boneless 300 g Chicken thighs skinless and boneless, cut into bite-sized pieces, 300 g King prawn or 300 g King oyster mushroom, cut into bite-sized pieces
- 1 tbsp Vegetable oil for basting
- 4 Bamboo skewers soaked in water
- ½ Cucumber cut into bit size pieces to garnish
- ½ White onion cut into wedges to garnish
For the Marinade
- 1 Lemongrass stick
- 1 clove Garlic
- 2 Banana Shallot small
- 2 tsp Ground Turmeric
- 1 tsp Ground coriander
- 1 tsp Chilli powder
- 1 tsp Sea salt
- 15 g Granulated sugar
- 2 tbsp Vegetable oil
For the Spice Paste
- 8 Dried red chilli deseeded and soaked in warm water
- 3 clove Garlic
- 1 Lemongrass stick
- 4 Banana Shallot small
- 10 g Galangal sliced
For the Peanut Sauce
- 100 g Blanched Peanuts roasted and then crushed
- 1 tbsp Tamarind paste
- 4 tbsp Vegetable oil
- 250 ml Water
- ½ tsp Sea salt
- 25 g Granulated sugar
- 1 tsp Ground coriander
- 1 tbsp Sweet soy sauce (Kecap manis)
Method
- Soak the bamboo skewers in water before starting.
For the Marinade
- Place the Lemongrass, Garlic, Banana shallot, Ground turmeric, Ground coriander, Chilli powder, Sea salt, Granulated sugar and Vegetable oil in a food processor. Blend to a smooth marinade, adding a splash of water if required.
- Combine the chicken with the marinade and mix well. Marinate in the fridge, ideally overnight.
For the Spice Paste
- place the Dried red chilli, Garlic, Lemongrass, Banana shallot and Galangal in a food processor or pound in a mortar and pestle to form a paste, adding a splash of water if required.
- Heat the vegetable oil in a saucepan over medium heat and add the spice paste. Cook until aromatic.
- Add the crushed Peanuts and cook for 1 minute to roast.
- Stir in the Water, Tamarind paste, Sea salt, Granulated sugar, Ground coriander and Sweet soy sauce.Simmer for 5–10 minutes until thickened. The oil should begin to separate from the sauce.
- Thread the chicken onto the soaked skewers.
- Cook the satay skewers, turning regularly and basting with Vegetable oil until cooked through.
- Baste lightly with vegetable oil while cooking.
- Serve hot with peanut sauce, cucumber and onion.
Malaysian Char Kway Teow
Servings: 2 People
Ingredients
- 200 g Flat rice noodles
- 3 tbsp Vegetable oil for cooking and for the egg
- 3 clove Garlic minced or grated
- 150 g King prawns or 150 g Firm tofu, cut into cubes
- 1 tbsp Chilli paste
- 2 tbsp Light soy sauce
- 1 tbsp Sweet soy sauce (Kecap manis)
- 2 Egg
- 80 g Beansprouts
- 30 g Fresh Asian chives cut into lengths or 2 Spring onion, sliced
- ½ tsp Sesame oil
- 1/4 tsp White pepper
Method
- Bring a pan of water to the boil, then turn off the heat.
- Add the rice noodles and soak for 8 minutes until softened. Drain, rinse under cold water and drain again.
- Heat a wok or pan over high heat. Add the vegetable oil.
- Add the garlic and cook for a few seconds until aromatic.
- Add the prawns or tofu and cook until the prawns turn pink or the tofu is lightly browned.
- Add the chilli paste and cook for 30 seconds.
- Add the noodles, light soy sauce and sweet soy sauce. Stir fry for 2 minutes until the noodles absorb the sauce.
- Push the noodles to one side of the pan and add the extra vegetable oil.
- Crack in the eggs and scramble lightly, then mix through the noodles.
- Add the beansprouts and Chinese chives or spring onion. Stir fry for 1 minute.
- Remove from the heat, drizzle with sesame oil and stir well.
- Finish with white pepper and serve immediately.
We hope you enjoyed the class!
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