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Malaysian Cookery Class – Recipes

Mee Goreng Mamak

A beautiful fried noodle dish that is one of the most popular Malaysian dishes.

Once you have seen this made, it is less intimidating.  Success is in the preparation of the ingredients and then it can be quickly assembled.  So worth the effort!


  • 5 ½ tbsp vegetable oil
  • 50 g peanuts
  • 15 g dried chillis
  • 10 g dried shrimps
  • 10g chana dhal
  • ½ tbsp tamarind paste
  • 200 ml water
  • 150g potatoes
  • 1 red onion sliced
  • 2 garlic cloves minced
  • 15 g white cabbage
  • 15g choi sim
  • 100 g chicken thigh meat – thinly sliced
  • 1 packet of firm tofu (fried)
  • 1 tbsp dark soy sauce
  • 120g noodles (medium egg noodles are traditional)
  • 1 egg


  1. Heat 4 tbsp of the oil in a pan with the peanuts, dried chillies, shrimps and chana dhal
  2. Fry till aromatic and set aside.
  3. Mix the water and tamarind paste together, add the previously fried ingredients and blend until it is a paste.
  4. Then saute the paste in remaining oil till it becomes darker and the oil separates. (At this point you could stop and store this paste in the fridge for 5 days)
  5. Dice the potato and cook until a knife just goes through. (set aside)
  6. Slice the red onion, and fried tofu, garlic, cut the cabbage and the choi sim. (set aside)
  7. Boil the noodles as packet instructions. (set aside)
  8. When you are ready to serve heat the remaining 1 ½ tbsp of oil and add the onion and garlic, then the paste. Fry for a couple of minutes before adding the chopped chicken.
  9. Cook for a few minutes, (the chicken needs to be cooked through) Add the tofu, boiled potato, cabbage, choi sim. Stir well.
  10. Add the noodles and add soy sauce and possibly a little touch of water. Push the ingredients to one side, add an egg, begin to cook the egg and then cook together and serve immediately.

Chicken Kapitan Curry

A truly delicious curry, Chorchaba’s top tip as she said in the class is to slice and freeze the more unusual ingredients.  The spice mix can be made in advance and stored ready to use!  Paste can also be made in advance, frozen or stored in a jar in the fridge.  As with the previous dish – success is in the preparation!

Ingredients serves 4

  • 4 tablespoons vegetable oil
  • 1 stalk of lemongrass, bruised
  • ¾ teaspoon fine sea salt
  • ½ teaspoon brown sugar
  • 400g boneless chicken thighs
  • 50ml coconut milk
  • 1 ½ tablespoon kerisik (roasted coconut)
  • 4 kaffir lime leaves, thinly sliced (or strips of rind from 1 lime)
  • 1 teaspoon lime juice

For the spice mix

  • 1 tablespoon coriander seeds
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon cumin seeds
  • ¼ teaspoon fenugreek seeds
  • 5cm cinnamon stick

For the paste

  • 2 shallots
  • 3 cloves of garlic
  • 2.5cm fresh turmeric (or 1 teaspoon ground turmeric)
  • 1.5cm ginger
  • 1.5cm galangal (or extra ginger)
  • 4 dried chillies, soaked in boiling water for 10 minutes
  • 1 stalk of lemongrass
  • ½ teaspoon shrimp paste, dry-toasted          
  • 2 crushed macadamia nuts


  1. 1. Dry toast the spice mix in a frying pan on a medium hear for 1 minute then transfer to a spice grinder and grind until fine.
  2. 2. Using a food processor or a hand blender, blitz together the paste ingredients with a dash of water until smooth. Transfer to a bowl and mix well with the ground spice mix.
  3. 3. Heat the oil in a saucepan over a medium heat and saute the lemongrass for 1 minute to infuse the oil. Add the paste and spice mix and saute for 2 minutes, until the oil separates. Add the salt, sugar and chicken and cook for 2 minutes to seal.
  4. 4. Add the coconut milk together with 150ml of water (add more if preferred the curry slightly runny) and bring to the boil, then reduce the heat to low and simmer for 5-10 minutes, stirring once or twice until the chicken is cooked through
  5. 5. Finally add the kerisik, lime leaves and lime juice and cook for 2 minutes, then serve with jasmine rice

Kuah kacang – peanut sauce


  • 150 grams raw peanuts
  • 8 tablespoons vegetable oil
  • 1 stalk lemon grass
  • 2 tablespoons tamarind paste
  • 4 tablespoons dark coconut sugar or molasses sugar
  • 2 teaspoons fine sea salt
  • 3 tablespoons sweet soy sauce
  • 4 tablespoons coconut milk

For the paste

  • 3 stalks lemon grass
  • 5 cloves garlic
  • 5cm fresh ginger
  • 2 banana leaf
  • 8 dried chillies soaked in water


  1. 1. Heat the oil in a small pan-wok over a medium heat and dry toast the peanuts for 5 minutes taking care not to burn
  2. 2. Allow to cool completely then blitz then in a food processor or crush in a mortar pestle roughly. Set aside
  3. 3. Puree all the paste ingredients until smooth either in a processor or mortar and pestle
  4. 4. Heat a medium pan on low heat and add the oil and lemon grass. As soon as the oil sizzles add the paste and sauté for 2 minutes adding the tamarind, sugar and salt cook for a further 2 minutes until oil starts to separate.
  5. 5. Add the peanuts, soy sauce and coconut milk along with 400 ml water. Bring to a simmer and cook for 5 minutes until the sauce has thickened and you can see layer of oil on the surface.
  6. 6. Serve warm.

We hope you enjoyed the class!

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