Cooking Together Malaysian Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
- Starter: Malaysian Chicken Satay;
- Main: Char Kuey teow;
- Dessert: Click here for a link to the Food Sorcery favourites
- chicken, lemon grass, garlic, shallots, turmeric powder.
- 1 kg boneless skinned chicken thigh meat – you can use monk fish instead
- bamboo skewers soaked in water
- 1 cucumber cut into small pieces
- 1 small onion quartered
- oil for basting
- chicken satay marinade
- 3 tablespoon oil
- 2 stalks lemon grass white part only
- 2 cloves garlic pealed
- 6 small shallots
- 2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- ½ tablespoon salt
- 2 tablespoon sugar
- Cut the chicken into bite size pieces.
- Blend all the marinade ingredients in a food processor add a little water if needed.
- Combine the chicken and the marinade stir to mix well and marinade for 6 hours or overnight in the fridge then when ready thread the chicken onto the bamboo skewers.
- Grill the chicken satay skewers for 2-3 minutes on each side till meat is cooked through.
- Baste and brush with some oil while grilling.
- Serve hot with peanut sauce and fresh cucumber and onion pieces.
- Roasted peanut, palm sugar or white sugar, tamarind, dry red chilli
- garlic, shallot, galangal, lemongrass
- 1 cup dried roasted peanut crushed
- 1 tablespoon tamarind juice
- ¼ cup vegetable oil
- 1 cup water
- ½ teaspoon salt to taste
- 2 ½ tablespoons sugar
- 1 teaspoon coriander powder
- 1 tablespoon sweet soya sauce (kecap manis)
- Blend all together.
- 8 dried red chilli seed soaked in warm water
- 3 clove garlic
- 4 cloves small shallots
- 1 stalk lemon grass cut into 3 strips (use only one strip)
- ½ inch galangal
- Blend all ingredients together to a paste.
- In a small saucepan heat the oil on medium heat add the spice paste.
- Add the remaining 2 strips of lemon grass.
- Cook the spice paste till you can smell the aromatics.
- Add the ground peanuts water sugar tamarind juice salt sugar coriander powder and sweet soya sauce stir to combine well.
- Turn heat low and stir for 5-10 minutes to thicken.
- The oil and peanut sauce should separate in the pan.
- Let cool to room temperature and serve with the chicken satay.
Char Kuey Toew
Ingredients – Serves 2
- 200 grams flat rice noodles 8-10mm wide
- 2 tablespoons vegetable oil plus extra for scrambled eggs
- 3 cloves garlic finely chopped
- 10 raw king prawns
- 2 tablespoons chilli paste ready made
- 3 tablespoons light soy sauce
- 3 tablespoon sweet soy sauce
- 1 egg
- 125 grams beansprouts
- 50 grams kow choi garlic or Chinese chives or spring onion
- ½ teaspoon sesame oil
- A pinch of ground white pepper
- Bring enough water to the boil in a pan and turn off heat
- Blanch the noodles for 8 minutes drain and run under cold water drain and set aside
- Heat a wok or large frying pan over a high heat
- and add 2 tablespoon of oil saute the garlic for a few seconds then add the prawns and cockles. cook until the prawns turn pink add the chilli paste and fry for 30 seconds or so then add the noodles and the two soy sauces. Fry for 2 minutes until the noodles have soaked up the sauces
- Push the noodles to one side of the wok and drizzle in a little oil
- Break in the egg and let it scramble then stir into the noodles.
- Add the bean sprouts and chives and cook for 1 minute then turn off the heat Drizzle with the sesame oil give it all a good stir and transfer to a plate or shallow bowl
- Sprinkle with pepper and serve.
Use the link above to explore the Food Sorcery favourite dessert recipes