Malaysian Meat Dishes



  • 1 chicken, about 900gms ( beef/mutton )
  • 1 tbsp poppy seeds
  • 1 clove garlic
  • 1 cup shallots – sliced
  • 1 tsp curry powder
  • 2 — 3 tsps salt
  • 2 chilies
  • 1/2 coconut – grated
  • 5 cm piece ginger
  • 4 tbsps ghee
  • 5 cloves
  • 5 cm cinnamon stick
  • 10 cashew nuts
  • 10 almonds
  • 450 gms long-grain rice


  • Cut chicken into 6 — 8 pieces
  • Grind together garlic, ginger, chilies, poppy seeds, cashew nuts and almonds.
  • Heat ghee and fry cloves, cinnamon, shallots.
  • Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder.
  • Stir to mix and cook covered for 10 minutes.
  • Extract 1 – 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it.
  • When the rice has absorbed all the milk, make a well in the center and put the chicken mixture.
  • Cover and allow rice to cook over very low fire.

Char Koay Teow (Fried Flat Rice Noodles)


    1 teaspoon salt disolved in 6 tablespoons water

  • Lard for frying
  • 4 eggs
  • 2 teaspoons pounaed garlic
  • 11 oz flat rice noodles (kway teow)
  • 11 oz bean sprouts, washed and drained
  • 2 tablespoons soya sauce (dark)
  • Chilli sauce (see below)
  • 1 pair of Chinese sausages (sliced thinly and fried)
  • 2 oz chives, cut into 1-2 inches in length
  • 4 oz cockles (shelled, un-cooked)
  • 1-2 tablespoons sweet thick black sauce


1. Heat large wok until smoking hot. Add lard and fry garlic (till light brown). Add rice noodles and bean sprouts.

Add in salt water mixture and dark soya sauce. Stir-fry for 1/2 minute.

2. Add 4 tablespoons lard and scramble eggs. Mix scrambled eggs into noodles .

3. Add chili sauce.(see below)

4. Add sausages, and stir-fry for another minute. Add lard to sides of wok if necessary to avoid sticking.

5. Make space in centre of noodles. Add cockles and cover with noodles. Add in chives and sweet thick black sauce. Toss for 1/2 minute. Serve hot.
Chilli Sauce:


  • 10 oz liquidized chili ]
  • 1 teaspoon pepper ]
  • 1 1/2 tablespoons salt ] = [B]
  • 12 fl oz water ]
  • 1 tablespoon sugar ]
  • 1 tablespoon lard
  • 3/4 teaspoon shrimp paste (crumbled)
  • 1 tablespoon garlic (chopped)


    1. Heat lard in a small saucepan. Fry garlic and shrimp paste till brown.
    2. Add [B]. Bring to boil gently for 5 minutes.


Hae Mee (Prawn Mee Soup)


  • 625 g (22 oz) medium-sized prawns
  • 170 g (6 oz) pork fat
  • 2 tablespoons oil
  • 4.5 litres (8 pints) water ]
  • 625 g (22 oz) pork ribs, cut into pieces ]
  • 1 pig’s tail, cut into pieces ]
  • 310 g ( 11 oz) lean pork ]
  • 2 teaspoons salt ] = [A]
  • 2 teaspoons sugar ]
  • 2 teaspoons msg ]
  • 1 tablespoon peppercorns ]
  • 2 tablespoons light soya sauce ]
  • 2 teaspoons dark soya sauce ]
  • 1 tablespoon crispy shallots
  • 45 5 g ( 16 oz) bean sprouts
  • 310 g ( 11 oz) water convolvulus, cut into long pieces
  • 625 g (22 oz) fresh yellow noodles
  • 310 g ( 11 oz) rice vermicelli , scalded


1. Wash and drain prawns. Remove heads and keep aside.
2. Cut pork fat into small cubes and fry in pan till brown . Remove to a bowl .
3. Stir-fry prawn heads with 2 tablespoons oil for five minutes till colour turns red . Set aside in a bowl, for soup.
4. Cook unshelled prawns for 2 minutes in basin with 4.5 litres water. Remove prawns, shell and slice into halves, lengthwise.
5. Return prawn shells to saucepan, add [A] and prawn heads. Cook over a very high heat for 10 minutes. Reduce heat to low and let soup simmer for 1 to 1 1/2 hours.
6. Strain soup. Return pork ribs and tail to soup.
7. Slice lean pork and set aside.

  • 55 g (2 oz) crispy shallots
  • Lard Oil ? I haven’t tried this. If you do, let me know how it goes…
  • Crispy cubed pork fat
  • Pepper
  • 5 red chilies, sliced thinly
  • 5 green chilies, sliced thinly
  • Light soya sauce


1. Boil a saucepan of water.

2. Dip a handful of bean sprouts, water con- volvulus, noodles, and rice verrniceili in the boiling water, using a wire-mesh ladle. Drain and place in bowl .

3. Add boiling soup and a few pieces of pork ribs , tail , sliced lean pork and sliced prawns to each bowl .

4. Garnish with crispy shallots, lard-oil and crispy fat cubes. Sprinkle with pepper. Serve with sliced chilies and light soya sauce .

Only very fresh prawns make a sweet soup. (12 servings)



  • 600 gms chicken
  • 1 cup thick coconut milk
  • 2 cup thin coconut milk } extracted from 1 grated coconut
  • 1/2 cup oil
  • cardamoms
  • 2 star anise
  • 2 red chilies
  • 3 cm piece cinnamon stick
  • 3 cloves
  • 3 cm piece ginger
  • 4 cloves garlic
  • 4 tbsps kurma powder
  • 6 shallots


  • Pound 3 shallots and 2 cloves garlic together.
  • Mix with kurma powder and 1 tsp water. Blend well into paste.
  • Slice finely the remaining shallots and garlic.
  • Heat oil and fry the sliced shallots and garlic with the spices until fragrant.
  • Add in the blended kurma powder and fry further until oil separates.
  • Add in the chicken and 1 cup water. Cook until the beef is tender.
  • Pour in the thick coconut milk, bring to boil and pour it in the thin milk.
  • season with salt to taste and cook further over a low flame until the gravy is thick.
  • Add in the large onion and red chilies. Stir once and remove from rice.


Malaysian Stir-fried Beef With Vegetables


  • 1 lb Flank steak
  • 2 ts Cornstarch
  • 1 t Brown sugar
  • 5 tb Soy sauce
  • 1/4 c Peanut oil
  • 1 c Cauliflower, small florets
  • 1/2 c Green pepper, thinly sliced
  • 1 c Carrots, matchstick size
  • 1 c Mushrooms, sliced thin
  • 1 c Bean sprouts, fresh
  • 2 ts Ginger, fresh grated
  • 2 ts Garlic, minced


1. Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-in. wide. Slice each piece of steak horizontally into 2 or 3 pieces. Stack the slices and cut into 1/4-in. strips.
2. Add the cornstrach to the steak and toss to coat. Place the steak in a bowl and sprinkle over the sugar and soy sauce. Set aside.
3. Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper and carrot. Cook, stirring, until crisp-tender.
4. Add the mushrooms and cook, stirring, about 30 sec. longer. Add the bean sprouts and stir-fry for a few sec. longer.
5. Remove the vegetables with a slotted spoon and set aside.
6. Add the remaining oil to the wok or skillet. When it is very hot, add the ginger and garlic and cook, stirring, for a few sec. Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1-2 min.
7. Return the vegetables to the wok and toss quickly over high heat, then serve.
Yield: 4 Preparation

Mee Goreng (Fried Noodles -Malay/ Indian-Style)


  • 2-3 tablespoons tomato sauce ]
  • > 1-2 tablespoons light soya sauce ]
  • 4 green chilies, sliced ]
  • 4 red chilies, sliced ] = [A]
  • 4 small potatoes; boiled, skinned and cut ] into wedges ]
  • Oil for frying
  • 1 onion, sliced finely
  • 2 tomatoes, cut into wedges
  • 225 g (8 oz) Chinese cabbage cut into 5 cm (2 in) lengths
  • 455 g (16 oz) bean sprouts
  • 340 g ( 12 oz) fresh yellow noodles
  • 4 eggs
  • Light soya sauce
  • 2 tablespoons crispy shallots*
  • 6 small local limes, halved


1. Heat iron wok till smoky. Put in 2 tables- poons oil , and fry onion slices till soft and transparent.

2 . Lightly toss in tomatoes and Chinese cab- bage .

3 . Add bean sprouts and noodles and stir for 1 minute . 4. Toss in [A] and mix well .

5. Push noodles to one side of wok. Add 2 tablespoons oil and scramble eggs (two at a time) with a sprinkle of light soya sauce. Mix egg and noodles thoroughly.

6. Add paste for noodles (see below) according to taste. Stir mixture over a very high heat. for 1 minute . Remove to serving plate .

7. Garnish with crispy shallots, and local limes .

Paste For Noodles :


  • 1 tablespoon sugar ]
  • 1 teaspoon salt ] = [B]
  • 225 g (8 oz) onions ]
  • > 55 g (2 oz) dried chilies ] = [C]
  • 4 cloves garlic ]
  • > 1 tablespoon shrimp paste ]
  • 340 ml (12 fl oz) oil
  • 55 g (2 oz) dried anchovies


1. Grind [C] till fine.
2. Heat 115 ml (4 fl oz) oil in pan ; fry ancho- vies over a moderate heat till crisp . Drain and pound coarsely.
3. In a clean pan, heat remaining oil. Stir in [C] and fry till fragrant and oil comes through. Add B. Lower the heat; add the pounded anchovies. Cook for 2-3 minutes, remove to a bowl. Use as required. Store the remainder in a freezer.

Fry noodles over a very high heat to keep the bean sprouts crunchy and to prevent the noodles from becoming soggy.

Murtabak (Meat Crepes)


  • Ghee (or substitute with cooking oil)
  • 4 Eggs
  • 1 lb plain flour ]
  • 3/4 teaspoon fine salt ]
  • 1/2 teaspoon pepper ] = A
  • 1/4 teaspoon baking powder ]


1. Mix [A] together into a bowl with 12 fl oz of water. Kneed into a smooth dough. Cover bowl and leave dough overnight.

2. Divide dough into 4 equal portions. Roll out thinly on an oiled marble top (or glass cutting board). Spread liberally with ghee. Fold and shape into balls. Cover dough with a damp cloth. Set aside for 1/2 hour.

3. Roll out each dough picee into a thin rectangle. Place filling evenly in centre of dough. Pat lightly beaten egg over meat. Wrap dough over meat to form a square. Fry in hot ghee till brown on both sides. Serve hot.

The Filling :


  • 20 oz minced mutton ]
  • 1/4 teaspoon turmeric powder ] = B
  • 1/2 teaspoon salt ]
  • 1/4 teaspoon salt ]
  • 1/4 teaspoon turmeric powder ] = C
  • 20 oz onions (diced) ]
  • 20 cardamoms, seeded ]
  • 2 heaped tablespoons roasted ] coriander seeds ] = D
  • l level tablespoon aniseed ]


1. Fry [B] in a little oil. Set aside for later.
Fry [C] in 2 tablespoons oil for 2 minutes.
Mix in [B] and [D] season to taste.

Laksa Penang


  • 1 clove garlic ]
  • 10 stalks lemon grass, thinly sliced ]
  • > 16 oz shallots ]
  • 1 thumb-sized piece turmeric ] = [A]
  • 35 pieces dried chilies ]
  • or 4 tablespoons chiIli paste ]
  • > 1 tablespoon shrimp paste ]
  • 8 slices dried tamarind ]
  • 6 heaped tablespoons sugar ]
  • 2 stalks phaeomaria (bunga kantan) cut into halves ] = [B]
  • 30 stalks polygonum (daun kesom) ]
  • 2 tablespoons salt ]
  • 5 lb fresh coarse rice vermicelli
  • 6 oz tamarind
  • 10 pt water
  • 2.5/2 lb wolf herring (Ikan Parang)
  • 6 tablespoons prawn paste, mixed into 3/4 cup warm water


1. Soak tamarind in 16 fl oz of water. Squeeze and sieve into a saucepan. Repeat 3 times with the remaining water.

2. Grind [A] to a fine paste. Boil tamarind water with [A] and [B] for 10 minutes.

3. Add in fish and let gravy simmer for 15 minutes (until fish is cooked).

4. Set aside fish to cool, remove bones. Set asid flaked fish meat for later use.

5. Simmer the tamarind gravy for 1 hour. Then discard the polygonum and phaeomaria. Add the flaked fish into the gravy, bring to boil.
The Garnish:


  • 15 green chilies, sliced.
  • 2 lb cucumber, thinly shredded, discard skin and centre
  • 8 oz onions, diced into small cubes
  • 2 oz mint leaves
  • 12 red chilies, sliced
  • 4 oz preserved leeks, (sliced thinly)
  • 1 pineapple, diced


Bring a saucepan of water to a rapid boil. Scald the rice vermicelli and drain.

Place a small handful of scalded rice vermicelli in a medium-sized bowl.

Put hot tamarind gravy and fish over it. Top with garnish, and 1 teaspoon of the thinned prawn paste Serve.

Note: Dried coarse rice vermicelli can be substituted for fresh. Boil rice vermicelli till soft but not soggy; about l5 minutes. Rinse in cold water and drain. Only verv fresh fish is suitable for this dish.

Satay (Barbecued Beef With Peanut Sauce)


    Meat preparation:

  • 10 shallots ]
  • 2 cloves garlic ]
  • 1/4 thumb-sized piece turmeric or ]
  • 1/2 teaspoon turmeric powder ] = [A]
  • 4 stalks lemon grass, sliced ]
  • 2 slices galangal ]
  • 2 tablespoons coriander seeds ] = [B]
  • > 2 teaspoons cumin ]
  • 1 teaspoon dark soya sauce ]
  • 1 teaspoon salt ] = [C]
  • > 4-5 tablespoons sugar ]
  • 4 tablespoons oil ]
  • 455g (1 lb) beef, chilled and cut into thin pieces


1. Pound [A] to a smooth paste.

2. Fry [B] over low heat for 5 minutes , till fragrant . Pound to a fine powder while still hot . 3. Mix [C] in a bowl and add to pounded paste (from step 1).

4. Rub paste mixture into the beef. Sprinkle the coriander and cumin powder over the beef and mix thoroughly. Marinate beef for 1 hour. Thread seasoned meat on to satay sticks or fine metal skewers. Grill over char- coal fire or under hot grill . Baste with oil and water mixture to keep beef moist .
Peanut Sauce


  • 15 shallots ]
  • > 8 cloves garlic ]
  • 2 stalks lemon grass, thinly sliced ] = [D]
  • > 20-30 dried chilies, deseeded, ]
  • or 4-5 tablespoons chili paste ]
  • > 4 thin slices galangal ]
  • 2 tablespoons salt ]
  • > 8-10 tablespoons sugar ] = [E]
  • 4 tablespoons lime juice ]
  • or 4 tablespoons thick tamarind water ]
  • 455 g (16 oz) freshly roasted ground peanuts
  • 225 ml (8 fl oz) oil


1. Pound [D] to a fne paste.

2. Boil pounded peanuts with 900 ml (32 fl oz) water over low heat till thick. Stir constant- ly for about 1/2 hour. Set aside .

3 . Heat oil in wok and fry pounded paste (step 1) till fragrant and oil seeps through the paste.

4. Add paste to peanut mixture. Add [E]. Boil sauce over a low heat for 5-7 minutes till sugar is dissolved , stirring constantly. Cool peanut sauce and serve separately with bar- becued beef and garnish .

Garnish : 2 cucumbers, cut into wedges
2 onions, cut into wedges

If lemon grass is not available use 1 teaspoon grated lemon rind.

Sambal Telor (Chili Eggs)


  • 10 hard-boiled eggs
  • 140 g (5 oz) chili garam paste
  • 1 level teaspoon sugar
  • 1/4 teaspoon msg
  • A pinch of salt
  • 4 tablespoons water
  • 4 tablespoons No. 1 milk
  • Oil for frying


1. Shell boiled eggs and soak in slightly salted water for 20 minutes. Dry eggs on a trav.
2. Deep-fry the eggs in hot smoking oil till light brown, stirring in pan till surface of eggs is slightly blistered all over. Remove to a plate.
3. Remove oil from pan and fry thawed paste over low heat till oil bubbles through. Add the rest of the ingredients, stir well for 1 minute and pour over egg , Serve hot or cold .



  • 1 tsp shrimp paste
  • 1 kg rump steak ( beef/chicken/mutton )
  • 1 stalk lemon grass
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp soya sauce
  • 3 stalk lemon grass – sliced thinly
  • 120gms grated coconut – fried and pounded
  • 4 slices galangal
  • 5 candlenuts, Ground
  • 2 tbsp curry power – blended with 2 tbsps water
  • 30 dried chilies
  • 120 gms shallots
  • 4 red chilies
  • 1 clove garlic
  • 2 cm piece ginger
  • 1/2 cup thick coconut milk – extracted from 1/2 grated coconut
  • 8 tbsps oil


  • Heat oil and fry ground ingredients and curry powder until fragrant
  • Add in half of the coconut milk and fry until the oil separates
  • Add in the soya sauce mixture and steak.
  • Add in also the fried grated coconut and lemon grass. Stir fry for 10 minutes.
  • Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour.
  • Increase heat to reduce gravy until it is thick and oilly.


Bakkut Teh


  • 1 1/2 kg pork spareribs
  • 1 tbsp sugar
  • 3 tbsp cooking oil or lard
  • ˝ tsp pepper
  • 2 tsp salt
  • 2 cloves garlic
  • 1 tsp preserved brown soya bean
  • 1 tsp dark soya sauce
  • 1 tsp peppercorn
  • 1 inch long cinnamon bark
  • 2 segments star anise
  • 1 1/2 Litres water

Garnishing Ingredients:

  • fried crispy shallots
  • Chinese crispy crullers (Yu-Char-Koay)

Preparation of Ingredients:

  1. Cut spareribs into bite-size pieces and marinate with pepper and 1 tsp salt for ˝ an hour.
  2. Pound the preserved brown soya bean.
  3. Smash the garlic.
  4. Cut the Chinese crispy crullers into ˝ inch pieces.


In a pot, bring water to a boil.

Heat 2 tbsp oil in wok. Then fry the spareribs until well-browned. Set aside for use later.

In a clean wok, heat remaining oil. Add sugar and carameilze until light brown. Then add the smashed garlic and preserved brown soya bean. Stir fry for 30 seconds. Add in the spareribs, dark soya sauce, peppercorn, cinnamon, star anise and remaining salt. Continue to stir fry for another 30 seconds.

Remove from heat and toss into the pot of hot boiling water.

Allow the consomme to boil on high heat for 10 minutes. Then reduce the heat and allow it to simmer for 1 to 2 hours or until the meat is tender.

Dish consomme onto a serving bowl. Garnish with fried crispy shallots and Chinese crispy crullers. 

Laksa Lemak Nyonya

By Sudha Mohan


  • 500 gm yellow noodles/vermicelli/spaghetti
  • 1 inch galangal (lengkuas)
  • 2 stalks lemon grass (crushed)
  • 1/2″ turmeric root
  • 10 nos shallots
  • 2 tbsp coriander seed
  • 5 dried chilies
  • 2-3 cup light coconut milk
  • 10 nos tofu puffs (tofu pok)
  • 2 sprigs curry leaves
  • salt & sugar

For Garnish

  • 2 fried firm tofu (sliced thinly) (soya bean paneer)
  • 10 fish balls/chicken balls
  • 1 pc fish cake (sliced thinly)
  • 20 gm bean sprouts
  • 5 boiled egg (halved)
  • 2 tbsp fried shallots
  • 1 cup shredded cucumber
  • chopped spring onions


Grind into a paste the galangal, turmeric root, shallots, dried chilies and coriander seeds. Sauté the paste with enough oil. Once the aroma rise add in the light coconut milk, lemon grass, salt and sugar. Lower the flame and simmer for 5-10 minutes. Finally add in the tofu puffs and curry leaves.

To serve, assemble individual portions of noodles in a bowl, top with the various garnishing and scoop enough gravy on top. Serve it hot. (Do not substitute dried chilies and turmeric root with chili powder or turmeric powder. Cook the noodles/vermicelli/spaghetti in rapid boiling water and sieve in running tap water before serving in a bowl. For those you could not get tofu pok use shredded boneless chicken).

Fried Prawns in Tamarind


  • 680g (1 1/2 lbs) very small or medium prawns
  • 1 tablespoon tamarind pulp, seeded
  • 1 tablespoon boiling water
  • 1 teaspoon salt
  • 6 tablespoons cooking oil


1. Mash tamarind pulp with boiling water to soften. Add salt.
2. Shell and devein prawns, keeping heads and tails intact.
3. Marinade prawns in tamarind pulp for 1/2 hour.
4. Heat oil and fry a prawn at a time until brown and crispy on both sides.
Drain on kitchen or brown paper while frying the rest of the prawns.

This dish can be served on its own as an appetiser/entree, with a bowl of steamed white rice and sliced cucumber or with a range of other dishes. If prawns are left unshelled, they will be much crunchier and perfect as nibblies @happy hour!

Penang Curry Kapitan


  • 1.5kg chicken
  • 4 tbsp oil
  • 2 onions sliced/diced
  • 2 tsp salt

Ground Ingredients

  • 15 red chilies
  • 15 shallots/small onions
  • 4 cloves garlic
  • 2cm piece turmeric root or about 1heaped tsp of turmeric powder
  • 10 buah keras/candlenuts
  • 1tbsp(5cmx2.5cm piece) blacan/dried shrimp paste
  • 4 stalks lemon grass
  • 1 grated whole coconut + water to make 1cup thick milk & 3cups thin milk or
  • 2tins coconut milk
  • juice of 1 or 2 limes


1. Cut chicken down to bite size pieces or quarters.
2. Hea oil in wok or pot & lightl;y brown onions with salt. Add ground ingredients & fry till fragrant, stirring & adding a little coconut milk to make a paste & prevent the spices from burning.
3. Add in chicken & fry for a few minutes stirring & coating chicken pieces, pour in thin coconut milk & cook over low heat for about 30mins or until chicken is tender. Add in thick coconut milk before serving & once it comes back to the boil, remove from heat & pour in lime juice & serve with rice or roti jela.

Steamboat Sizzler

Recipe by Amy Beh


Plain soup stock:

  • 2 chicken carcasses, clean and remove fat
  • 4 litres water


    • 1 tbsp salt
    • 1 tsp sugar
    • Dash of pepper

Tomyam soup stock:

    • 2 chicken carcasses, clean and remove fat
    • 3 stalks lemon grass, smash
    • 4cm piece galangale, smash
    • 12 cilipadi
    • 2 coriander roots (white part only)
    • 2 tomatoes, quarter
    • 3 limes, squeeze for juice
    • 5 kaffir lime leaves
    • 1 bouillion tomyam-flavoured chicken stock cube
    • 4 litres water


    • 1 tbsp sugar
    • 1 tbsp salt
    • 2 tbsp nampla (fish sauce)
    • 250g deboned chicken fillet, cut into thick slices
    • 250g fish fillet (red snapper, garoupa or pomfret)
    • 600g mud crabs, halved
    • 500g large prawns, keep shells intact
    • 300g squid, clean and cut into thick round slices
    • 300g cuttlefish, cut into thick slices
    • 200g abalone mushrooms
    • 200g button mushrooms
    • 150g fish balls
    • 150g sotong paste balls
    • 2 pieces soft beancurd, cut into big cubes
    • 1 packet Japanese tofu, slice into thick rounds
    • 200g sea-cucumber, thinly slice
    • 150g spinach (tung woh)
    • 150g Chinese white cabbage (wong nga pak)
    • 150g red carrots, cut into desired shapes
    • 200g glass noodles, soak
    • 200g fresh wantan noodles, scald

Dip sauce:

    • 1/2 cup chili garlic sauce
    • 1 piece red fermented beancurd, mash
    • 2 tbsp lime juice
    • 2 stalks spring onion

Plain soup stock: Bring water to a rolling boil in a stock pot. Add the chicken carcasses and spring onion, and bring to a boil. Then lower the heat and simmer for 1 1/2 to 2 hours. Then add seasoning and strain the stock into the steamboat.

Tomyam soup stock: Bring water to a rolling boil in a stock pot. Add chicken carcasses, lemon grass, galangale, cilipadi, coriander roots and tomatoes. Let the soup boil again. Lower the heat and simmer for one and a half to two hours. Then add kafir lime leaves, lime juice, tomyam-flavoured chicken stock and seasoning. Strain stock into steamboat.

Note: If the steamboat comes with dual compartments for soups, you can have both types of soups in the steamboat at the same time. If it comes with only a single section, you can opt to have the plain soup first followed by the tomyam soup later.

Arrange all accompanying ingredients neatly on a platter. To serve, bring the stock to a boil in the steamboat. Add in your desired ingredients. Cover and bring to a boil again.

Dish out in individual soup bowls and serve with the sauce dip. Last to serve will be the glass noodles or the wantan noodles or any fresh yellow noodles.

To prepare the fresh wantan noodles: Scald the noodles in boiling water. Remove, dip into a basin of cold water. Strain and place on a plate. Add a dash of light soy sauce and sesame seed oil.

To prepare the dip sauce: Combine all the dip sauce ingredients in a mixing bowl.

Enche Kabin


      • 1 whole spring chicken, about 1˝-2 lb, cut into bite-sized pieces
      • 2 egg yolks, lightly beaten
      • 4-6 tbsp cornstarch
      • peanut or vegetable oil, for frying
      • Hot chili sauce, for dipping

Ingredients for Marinade :

      • ˝ tsp five-spice powder
      • 1 tsp salt
      • 1 tsp sugar
      • 1 tbsp soy sauce
      • 1 tbsp oyster sauce
      • ˝ ground black pepper
      • 1 tbsp rice wine
      • 1˝ inch ginger, slice
      • 4 stalks scallions, crushed

Cook’s Note : Enche Kabin [spelling varies: Inche Kabin or Inchee Kbin] is reminiscence of old Colonial days in Malaya – served as a popular cocktail snack.

Variation : Substitute whole chicken with chicken wings or drumsticks.


In a bowl, coat chicken pieces well with marinade, allow to marinate for at least 30 mins best overnight in the refrigerator
Discard ginger slices and scallions stalks
Dip chicken pieces into the egg yolks, shake off excess, then coat with cornstarch flour
Heat peanut or vegetable oil in a wok or deep fry pan, when hot lower the chicken pieces a few at a time carefully [without crowding them]

Deep-fry until golden brown and cooked, turning often to color evenly
Drain on metal rack or paper towels
When all the chicken pieces have been deep fried, increase heat until oil is very hot, deep fry chicken, a few at a time, for about 1 min and drain well on a metal rack or paper towels
Lightly salt the chicken pieces
Garnish with lemon slices or a fresh red chili pepper cut julienne-style at the top [like a ‘fan’]
Serve hot or cold, with a hot chili sauce for dipping!


Ayam Pongteh (Miso Soy Chicken )Babi Pongteh [ Miso Soy Pork ]


  • 3 lb whole chicken, cut into 10-12 pieces OR pork, cut into 2-inch chunks
  • 5 tbsp vegetable oil
  • 1 tbsp preserved soy beans [mashed] or Japanese Miso paste
  • 1 tbsp dark soy sauce
  • 3 med potatoes, quartered
  • 1 tbsp sugar
  • 2 scallions stalks, cut into 1-inch pieces
  • 6 small dried shitake mushrooms, reconstituted in hot water
  • salt and pepper
  • 3 red onions, sliced
  • 1 inch fresh ginger, sliced
  • 5 cloves garlic

    In red to be ground…


  1. Heat 3 tbsp of vegetable oil in a hot wok, add ground paste, stir-fry for about 1 min

  2. Add chicken [or pork], dark soy sauce and preserved soy beans [mashed] or Miso paste, stir-fry for about 5 mins

  3. Add 2 cups water, sugar and season with salt and pepper; bring to a boil, then reduce heat and simmer for 15-20 mins

  4. Add potatoes, scallions and dried shitake mushrooms

  5. Cover, simmer until chicken is cooked, potatoes are tender and the sauce thickens slightly

  6. Serve with steamed rice – and if preferred, a side of hot chili sauce for dipping

Cook’s Note : This recipe is great for when you need a break from hot, spicy foods. This easy to make recipe is popular with kids too.

Assam Laksa [Noodles in Tangy Fish Gravy]


  • 2 lb fresh or dried thick round rice noodle
  • 3 oz tamarind paste
  • 10 cups water
  • 2-2˝ lb fresh wolf herring [ikan parang] or Spanish mackerel – cleaned, kept whole
  • 3 heaped tbsp sugar
  • salt and pepper
  • 14 sprigs laksa leaves [Vietnamese mint or polygonum odoratum] [Substitute: fresh mint sprigs]
  • 2 wild ginger buds [bunga kantan] [Substitute: 4 inch fresh ginger]
  • 4 pieces dried tamarind skins [asam gelugor] [Substitute: ˝ cup key lime juice]
  • 3 tbsp prawn paste [haeko – pronounced ‘hey-ko’, otak udang in Malay], mixed with 1 cup warm water [optional]
  • 6-8 garlic
  • 5 stalks lemon grass, thinly sliced
  • 8 oz shallots
  • 1 inch fresh turmeric root [lengkuas]
  • 3 tbsp or to taste, chili paste
  • Ingredients for Garnishing :
  • 1 large seedless cucumber, skinned and thinly shredded
  • 2 red onions, very finely sliced
  • 1 fresh pineapple, cut into thin strips [Substitute: 4 or 6 oz canned pineapple]
  • 10 sprigs fresh mint leaves, stems discarded
  • 1 torch ginger [bunga kantan], finely chopped [optional]
  • 4 red Serrano chilies, seeded and finely sliced [optional]
  • Prawn paste [locally called haeko, or otak udang, in Malay] [optional]
  • 1˝ tbsp belacan , also spelt belachan or blacan [dried shrimp paste]
  • [Items in red to be ground or blended]

Cook’s Note : haeko [pronounced ‘hey-ko’] [spelling varies] or Prawn Paste [Otak Udang, in Malay] is made much like belacan; but is different in consistency and tastes a little sweet. It’s black in color with a thick consistency like molasses.


To Prepare Gravy : Using a mortar & pestle or blender, grind garlic, lemongrass, fresh turmeric, shallots, chili paste and belacan into a paste
Soak tamarind in 8 oz of warm water, squeeze and sieve into a saucepan – repeat 3 times with the same water, pour into a stockpot
Bring tamarind water to a boil, add ground paste, sugar, laksa leaves, wild ginger buds, asam gelugur [dried tamarind slices], season with salt and pepper, boil rapidly for 15 min
Add cleaned whole fish, immediately reduce heat to low, simmer gently until fish is cooked, about 15 min
Carefully remove fish from stock, let fish cool, remove & discard bones, flake the fish meat, set aside
Simmer stock uncovered for 20-30 mins to reduce and intensify flavor
Remove and discard the laksa leaves, wild ginger buds and dried tamarind skins [assam gelugur]
Add the cooked flaked fish meat to the stock [with the fish meat added, it should be a light gravy-like consistency]
Taste for salt and add accordingly. Keep gravy hot on low heat, for serving

Belacan Clams


  • 2˝ lb fresh clams [Lala in Malay]
  • ˝ cup peanut or vegetable oil
  • 4 tbsp or to taste, chili paste
  • 2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
  • 1 tbsp sugar
  • 3 limau kesturi [kalamansi limes], juiced [Substitute: 1 kaffir lime or regular lime]
  • 3-4 tbsp water
  • salt
  • 1 tbsp corn starch combined with 3 tbsp water to make a slurry
  • 1 small red onion, sliced
  • 5-6 shallots
  • 3 stalks lemongrass, sliced thinly
  • 1 inch fresh galangal [lengkuas, in Malay] [Substitute: ginger], sliced

[Items to be ground or blended in red]


Using a mortar & pestle or blender, grind onion, shallots, lemongrass and galangal into a paste
Wash clams under cold running water, drain
Heat oil in wok on high, add ground paste, chili paste, belacan and sugar
Stir-fry until quite toasted and oil starts to ooze from paste – do not burn!
Add clams, lime juice and 3-4 tbsp water, stir-fry well to coat
Cover wok, cook briefly until clams open
Remove cover, add cornstarch slurry, stir well to coat, taste for salt, add accordingly
Serve immediately
Cook’s Note : The type of clams used in this recipe are locally harvested on the shores of Malaysia. It’s the type of clams you usually find in cans, marketed as ‘Baby Clams’ – imported from Southeast Asia. You can use any type of clams available to you – cherrystone clams, little neck clams, quahogs or manila clams.


Cuisine: Chinese
Type of Dish: Central Dish
Cooking Method: Boil


  • 500 to 600g Spanish mackerel (ikan tenggiri); flake and keep bones and skin for stock
  • 1 tbsp tapioca flour
  • 1/2 tsp pepper
  • 1/2 to 1 tsp salt, or to taste
  • 4 tbsp ice water
  • 1 block beancurd, halved
  • 1 bittergourd (seeds removed), cut into 2cm thick rings
  • 4 red chilies, slit down the middle and seeds removed
  • 5 ladies´ fingers, slit down the middle and seeds removed
  • 5 small fried beancurd (tau fu pok), halved

    Mince fish. Add salt, pepper, water and tapioca flour. Stir in one direction to get a sticky paste with a springy texture.

    Stuff the paste into the vegetables, beancurd and tau fu pok. These stuffed vegetables can be used for the yong tau foo soup.




    • 1 tbsp or to taste, chili paste
    • 1 tbsp thick tamarind paste
    • 1 tbsp belacan , also spelt belachan or blacan [dried shrimp paste]
    • 1 tbsp oyster sauce
    • 3 tbsp palm sugar [ gula Melaka] or dark brown sugar
    • 2-3 tsp sugar
    • ˝ cup water
    • 1 cucumber, peeled, halved and cut into wedges
    • 2 cups green apples, peeled, diced
    • 2 cups fresh pineapples, diced
    • 1 cup guava, peeled , diced
    • 1 cup slightly unripe mango, diced
    • 1 cup jicama, diced
    • 1 cup fresh acerola [jambu air], halved or 1 cup pears, peeled, diced
    • 1 tbsp roasted sesame seeds
    • 4 tbsp roasted peanuts, coarsely crushed
    • 3-4 Thai Bird chilies, finely chopped [optional]


    To obtain thick tamarind paste, soak 2-3 tsp tamarind pulp with 3-4 tbsp hot water, mix thoroughly with fingers, strain, discard seeds In a hot dry pan, crumble and toast the dried shrimp paste for 1-2 mins In a small saucepan, add chili paste, tamarind paste, belacan, oyster sauce, brown sugar, water, stir to mix thoroughly Cook over low heat till brown sugar dissolves, sauce thickens slightly Set aside to allow to cool completely Place all the cut up fruits in a salad bowl Stir in sauce, sugar, crushed peanuts, sesame seeds, Thai Bird chilies [optional]. Toss lightly, refrigerate to cool if you wish, and serve as a snack or as exotic salad or appetizer!


    • 2˝ lb pork belly, cut into 1˝-inch cubes
    • 2 tbsp vegetable oil
    • 1˝ tbsp preserved soy beans [mashed] or Miso paste
    • 1 tbsp coriander powder
    • 1˝ tbsp dark soy sauce
    • 2 cups water
    • 1 whole stick cinnamon
    • 1˝ tbsp sugar
    • 5-6 dried shitake mushrooms
    • 1 cup sliced bamboo shoots [optional]
    • salt and pepper
    • 20 shallots
    • 10 cloves garlic

    [Items in red to be ground or blended ]

    Cook’s Note : Clay-pot dishes are the Oriental version of the American casserole. The main difference is that it’s cooked on top of the stove rather than in the oven. Food cooked in a clay pot retains high nutritional value, maximum flavor, and is visually appetizing! The dish can go straight from the stovetop to the dinner table – and it’s good retention of heat keeps food hot much longer.


    Soak dried shitake mushrooms in 1 cup of boiling hot water to reconstitute, slice into strips; reserve liquid for cooking
    Blanch bamboo shoots briefly in hot water, drain
    Using a mortar & pestle or blender, grind shallots and garlic into a paste
    Heat vegetable oil in a hot wok, add ground paste, stir-fry for about 1 min
    Add mashed preserved soy beans or Miso paste and coriander powder, stir-fry for another min
    Add pork belly and dark soy sauce, stir-fry on high for about 5 mins
    Transfer pork belly into a clay pot [no preheating], add star anise, sugar, reserved [shitake] liquid and additional water [to cover the meat], season with salt and pepper
    Bring to a boil, add shitake mushrooms and bamboo shoots
    Cover, reduce heat to a simmer, stir occasionally, until pork is very tender, about 45 mins to 1 hr
    Serve with Chinese crullers [a light fried dough bread] or steamed rice and if preferred, a side of hot chili sauce for dipping

Baked Fish (Otak-Otak)

  • 1/2kg boneless fish meat (chopped)
  • 2 small onions
  • 1 tsp belacan
  • 2 stalks lemon grass
  • 2cm piece galanggal
  • 3-4 red chilies
  • 1 tsp turmeric powder
  • 1 egg
  • sugar to taste
  • 1 tbsp cornflour
  • 180ml thick coconut milk
  • salt to taste
  • banana leaf, oil

    1. Pre-heat oven to 180C

    2. Grind the onions, belacan, lemon grass, galanggal and red chilies with coconut milk to a fine paste. Add the turmeric. Mix well.

    3. Mix in the fish paste, egg, sugar, salt and cornflour. Beat the mixture until smooth.

    4. Cut the banana leaf to fit a 16 cm ovenproof dish. Scald the leaf and rub some oil over it. Place the leaf in the dish and pour the fish mixture over.

    5. Bake fish until firm to touch. (Approx 15-20 minutes.) Cool before cutting.

Yong Tau Foo


Yong Tau Foo

Recipe by Amy Beh

Cuisine: Chinese
Type of Dish: Central Dish
Cooking Method: Boil


  • 500 to 600g Spanish mackerel (ikan tenggiri); flake and keep bones and skin for stock
  • 1 tbsp tapioca flour
  • 1/2 tsp pepper
  • 1/2 to 1 tsp salt, or to taste
  • 4 tbsp ice water
  • 1 block beancurd, halved
  • 1 bittergourd (seeds removed), cut into 2cm thick rings
  • 4 red chilies, slit down the middle and seeds removed
  • 5 ladies´ fingers, slit down the middle and seeds removed
  • 5 small fried beancurd (tau fu pok), halved

    Mince fish. Add salt, pepper, water and tapioca flour. Stir in one direction to get a sticky paste with a springy texture.

    Stuff the paste into the vegetables, beancurd and tau fu pok. These stuffed vegetables can be used for the yong tau foo soup.