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Cooking Together Malaysian – Udang Mamak Fritter; Chicken Curry;

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. 

You Cooked:

Starter: Udang Mamak Prawn Fritter;

Main: Malaysian Chicken Curry (Kapitan) and Char Kuey Teow;

Dessert: Lemon Posset;

Udang Mamak Prawn Fritter

Ingredients:

  • – ½ teaspoon ueast
  • – ½ teaspoon sugar
  • – 200 ml water
  • – 150 grams flour
  • – ¼ teaspoon salt
  • – ½ teaspoon baking soda
  • – ½ teaspoon turmeric powder
  • – ½ tablespoon dried shrimp crushed
  • – 20 grams carrot julienne
  • – 15 grams spring onion chopped
  • – 25 grams beansprouts
  • – 1 shallot sliced
  • – 5 fresh prawns
  • – 400ml oil

Method:

  1. Combine the sugar yeast and luke warm water let stand for 5 minutes.
  2.  
  3. Add the flour salt baking powder turmeric powder and finely crushed shrimp to the yeast mixture and gently mix together.
  4.  
  5. Leave for 20 minutes.
  6.  
  7. Add all the prepared vegetables and gently mix well into the batter mix.
  8.  
  9. Heat the oil and place a stainless steel ladle in for 3 minutes to heat up.
  10.  
  11. Remove so you can place enough batter mix in the hot ladle to form one fritter.
  12.  
  13. Quickly add a prawn to the fritter and fry  for 30 seconds on the ladle.
  14.  
  15. With a cold spoon scoop the fritter off the ladle into the oil and cook both sides till golden brown repeat for all remaining prawns serve with sweet chilli sauce while still hot.

Malaysian Chicken Curry (Kapitan)

Ingredients:

  • – 2 tablespoon cooking oil
  • – 600 grams boneless chicken thigh meat or breast meat cut into pieces
  • – 2 lemon grass white part only cut into short lengths
  • – 6-8 kafer lime leaves
  • – 1 cup coconut milk
  • – 1 tablespoon fresh lime juice
  • – salt to taste

Spice Paste:

  • – 1 ½ inch galangal
  • – 200 grams red chillies de seeded
  • – 5 shallots
  • – 1 inch ginger sliced
  • – 6 candle nuts or macadamia nut
  • – ½ inch fresh turmeric
  • – peeled and sliced
  • – ¼ teaspoon (belacan) shrimp paste

Method:

  1. Blend all the spice paste ingredients to a fine paste.
  2.  
  3. Heat the oil in a wok and stir fry the paste until thin layer of oil forms on the surface.
  4.  
  5. Add the chicken lemon grass and kafer lime leaves.
  6.  
  7. Keep stirring and cook until chicken is almost done 3-4 minutes should do it.
  8.  
  9. Add the coconut milk simmer for 20 minutes on low heat.
  10.  
  11. Add the lime juice and salt to taste.
  12.  
  13. Serve hot on steamed rice.

Char Kuey Teow

Ingredients – Serves 2:

  • – 420 grams 8mm dried rice noodles
  • – 130 grams firm tofu bean curd
  • – 1 cup mung bean
  • – ½ cup chopped Chinese chive or spring onion
  • – 3 cloves garlic finely chopped
  • – 1 ½ tablespoons sambal oelek or other chilli sauce
  • – oil for cooking
  • – salt to taste

Sauce:

  • – ½ teaspoon dark soy sauce
  • – 2 tablespoons light soy sauce
  • – a pinch of sugar

Method:

  1. Cut the tofu into desired shape then simply pan fry them in an oiled non stick pan until golden on all sides then set aside.
  2.  
  3. Mix the sauce ingredients in a bowl to combine set aside.
  4.  
  5. Heat a non stick pan with 1 tablespoon of oil and sauté the  garlic taking care not to burn then add the sambal (chilli sauce)and tofu stir-fry for several minutes.
  6.  
  7. Add the noodles and sauce and toss all ingredients until mixed well.
  8.  
  9. Cook for about a minute or so allowing noodles to absorb all the sauces.
  10.  
  11. Finally add in the vegetables and toss well so they become fully coated.
  12.  
  13. Taste and season accordingly.

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon

Method:

  1. Squeeze the lemon.
  2.  
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  4.  
  5. Take the pan off the heat and whisk in the lemon juice.
  6.  
  7. Strain this into a jug and leave to cool for 20minutes.
  8.  
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  10.  
  11. Refrigerate for 6 hours minimum.
  12.  
  13. Serve with fruit and edible flowers

We hope you enjoyed the class!

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