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Malaysian Cookery Class & Meal – Malaysian Chicken Curry, Curry Laksa, Undong Masak Lemak

Malaysian Cookery Class & Meal

We hope you enjoyed your class and are ready to recreate the meals at home. If you have any questions for chef, please do ask and we’ll get back to you as soon as possible.

We Cooked:

  1. Malaysian Chicken Curry or Aubergine
  2. Curry Laksa with Prawns and Chicken or Tempeh
  3. Udang Masak Lemak – Prawn or King Oyster Mushrooms in pineapple curry

Malaysian Chicken Curry

Ingredients – 1 person

  • 2 tablespoon cooking oil
  • 1 chicken leg on the bone on per person or an aubergine per person
  • salt to taste
  • 800ml Vegetable or chicken stock
  • Lime juice

Spice Paste – makes plenty to store

  • 4 large stick lemon grass
  • 50g galangal
  • 50g ginger sliced.
  • 50g fresh turmeric peeled and sliced
  • 200 grams fresh red chillies de seeded
  • 4 banana shallots
  • 8 candel nuts or macadamia nut
  • 6-8 kafir lime leaves


  1. Put the oven on to 180*
  2. Blend all the spice paste ingredients to a fine paste.
  3. Split the past into two portions and use one portion to marinade the chicken or aubergine. Min 1 hour.
  4. Place the chicken or aubergine in the hot oven on a baking tray. 30 mins approx
  5. Heat the oil in a pan or wok and stir fry the remaining paste until a thin layer of oil forms on the surface, then add the vegetable or chicken stock, continue to cook down the stock to a thick gravy.
  6. Season with lime juice and salt to taste.
  7. Remove chicken or aubergine from oven, rest and then pour over the cooked paste.
  9. Serving suggestion – Serve hot on steamed rice.

Curry Laksa

Ingredients – Serves 1

  • 2 Tbsp Oil
  • ½ Tbsp curry powder
  • ½  Tbsp chili paste
  • 2 cups fish stock or vegetable stock (V)
  • 1 cup coconut milk
  • 1 tsp tamarind sauce
  • 3 sprig Vietnamese mint or normal mint
  • 4 medium size prawns and 100g chicken breast or 200g tempeh (V)
  • 2 cubes deep fried tofu (optional)
  • 150 g thick egg noodles, soak overnight in room temp water to soften
  • 40 g bean sprouts
  • 40 g green beans
  • Sugar and salt to taste

Laksa Paste:

  • 1 lemongrass
  • 1 Tbsp dried anchovies (optional)
  • 1 Tbsp dried shrimp (optional)
  • 8g fresh galangal
  • 10g fresh ginger
  • 8g fresh turmeric
  • 2 clove garlic
  • 1 shallot (about 70 g)
  • ½ tsp shrimp paste
  • 4 Brazil nuts or any creamy nut (optional)

Garnish Ingredients:

  • 1 hard boil egg
  • 1/2 red chili, slice finely
  • 1/2 lime


  1. Prepare the laksa paste and garnishing ingredients can be done earlier and set aside
  2. Laksa Paste: Wash and soak anchovies and dried shrimp separately in hot water until soft, about 10 minutes. Blend all Laksa Paste ingredients, leave aside.
  3. Heat oil in a sauce pan over medium-low heat
  4. Add laksa paste, slowly cooking them until aromatic, about 4 minutes
  5. Add curry powder and chili paste, continue cooking for another 4 minutes or until oil separates
  6. Add the fish or vegetable (v) stock, bring it to a soft boil, about 4 minutes
  7. Add coconut milk, tamarind sauce, tofu puffs (optional), Vietnamese mint, mix gently, and cook for a couple of minutes
  8. Season with sugar and salt, continue to cook for a few minutes
  9. Then add the chicken or tempeh (v) nd cook for 5 minutes until chicken is cooked. thjen add the prawns and cook for 2 minutes.
  10. Turn off the heat
  11. To serve, place noodles in the bowl pour over the Laksa curry, top off with garnish ingredients.
  12. Chili Paste Method – 20 pcs dried chilies:   Cut and boil to soften the chilies, then wash before grinding into paste.  Remove as much seeds as possible to have lesser spicy taste

Undang Masak Lemak Nenas (Prawns in Pineapple Curry)

Ingredients 1 person

  • 5 King prawns or 200g Oyster Mushrooms
  • ½ small pineapple skinned and cut into small triangles
  • 200ml coconut milk
  • 200ml fish or vegetable stock (v)
  • ½ teaspoon turmeric powder
  • ½ inch galangal bruised
  • 2 lemongrass stalks bruised
  • 2 clove garlic
  • 4 dried chillis
  • 3 candlenut or macadamia or cashew nut whatever easiest
  • 1 tablespoon tamarind juice
    juice of half a fresh lime
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoon cooking oil
  • 125ml water
  • 3 fresh Kafir lime leaves


  1. Place coconut milk and stock in a pan, bring to a simmer. 
  2. Add the tumeric, galangal, lemongrass, nuts, garlic and dried chili, continue to simmer for 10 minutes for flavour to infuse.
  3. Add tamarind, kafir lime leave, lime juice, sugar, salt & pineapple.
  4. Add the prawns and cook for 2 mins.
Serving suggestion: serve with rice

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