I am just starting to cook Indonesian and Malaysian food, and will post some
recipes that I have tried as I am successful with them. Does anyone here
have any recipes they can share, or hints?

I am pretty experienced with/knowledgeable of most other SE and S Asian
cuisines, so I am pretty well stocked with ingredients and courage.
(Although those candlenuts hard for me to find locally...)

Thanks in advance!

--
Judy - Rochester, NY, USA

Judy Bolton wrote:
> I am just starting to cook Indonesian and Malaysian food, and will post some
> recipes that I have tried as I am successful with them. Does anyone here
> have any recipes they can share, or hints?
>
> I am pretty experienced with/knowledgeable of most other SE and S Asian
> cuisines, so I am pretty well stocked with ingredients and courage.
> (Although those candlenuts hard for me to find locally...)
>
> Thanks in advance!
>

i like Malay food, and luckily i've been to Malaysia a couple of times
and tasted the real thing. i make fish curry sometimes using this
recipes from one of my hundreds upon hundreds cookery books/mags. i'm
notorious for not following recipes [ever!] so don't blame me if your
curry turns out to be a complete failure [mine looks like this:
http://fujigirl.fotopic.net/p17052648.html]

[original recipe, which i didn't follow step by step as usual]
KARI IKAN (Malaysian Fish curry)
--------------------------------
serves 4
prep time 15 mins
cooking time 30 mins

5 garlic cloves
1 onion medium
3 tbsp fish curry powder
3 tbsp dried tamarind pulp
560ml water (2 1/4 cups)
4 tbsp oil
1 tsp black mustard seeds
1/4 tsp fenugreek seeds
1 tsp cumin seeds
1 stalk curry leaves
2 tomatoes, medium, cut into wedges
500g grouper (or trevally, black pomfret)
10 okras, stalk ends removed
2 green chillies, halved lengthwise
125ml coconut milk
1 tsp salt

process garlic and onion to a smooth paste in a spice blender, adding a
little oil if needed to keep the mixture turning. set aside.

mix curry powder with 4 tbsp water to form a paste. set aside.

soak tamarind pulp in 500ml (2 cups) of water for 5 minutes, then
squeeze and strain to obtain juice. set aside.

heat oil in a wide saucepan. add mustard seeds, fenugreek, cumin and
curry leaves. fry until mustard seeds start to pop (around 30 seconds).
add the garlic onion paste, stir fry over low heat until mixture smells
fragrant and starts to brown (about 5 minutes).

add curry paste. cook over low heat until dry and oil starts to separate
(8 to 10 minutes). add tamarind juice and bring to a boil.

add fish and okras, tomatoes, chillies, coconut milk, salt. simmer
gently about 10 minutes (or until fish and okras are cooked through).

"FujiGirl" > wrote in message
...
<snip>
> i like Malay food, and luckily i've been to Malaysia a couple of times
> and tasted the real thing. i make fish curry sometimes using this
> recipes from one of my hundreds upon hundreds cookery books/mags. i'm
> notorious for not following recipes [ever!] so don't blame me if your
> curry turns out to be a complete failure [mine looks like this:
> http://fujigirl.fotopic.net/p17052648.html]

Hey fancy seeing you here Fuj, i see you've changed the gallery pages
again... btw i'm posting another nandos chicken spread over in a.b.f in the
next hour. See you there.

Hi Judy Bolton, if you can get alt.food.binaries, thats a photo group where
we post pictures of food we cook & recipes if requested, people like
FujiGirl, Nathan & myself hang out there & posts pics of our breakfast,
lunch, dinner, supper & not to forget drinks, beverages etc. along with a
few pet & garden photos... we do a whole range of foods but Fuj, Nathan & me
(DC) do Asian, i just posted a short series of BBQ pics & 1 of the pics is
sambal belachan stingray or skate. I have lots of Malaysian, Indonesian,
Thai & Singaporean recipes & if there's anything in particular you need,
just drop a msg. here or in a.b.f.

What recipes or advise would you like? As for buah keras(candelnuts), you
can either leave it out altogether or substitute it with something like
almond, cashew or brazil nuts etc. Candelnuts are a little nutty in taste &
have a slight nutty oily to it. It is mainly ground down & used as a
sauce/gravy thickener just like how some Northern Indian recipes use ground
cashew as a thickener in their curries. The nutty taste of buah keras is
hardly detected in Malay/Indonesian recipes as all the spices tend to
overpower it unless you're making a mild curry like Indonesian Opor Ayam
where quite a lot of it is used. I'm sure you can find/buy candelnuts Online
or ask Nathan where to get them in the States, he's in San Jose while Fuj is
in the Netherlands & i'm in London.

DC.

"DC." > wrote in message
...
> "FujiGirl" > wrote in message
> ...
> <snip>
>> i like Malay food, and luckily i've been to Malaysia a couple of times
>> and tasted the real thing. i make fish curry sometimes using this
>> recipes from one of my hundreds upon hundreds cookery books/mags. i'm
>> notorious for not following recipes [ever!] so don't blame me if your
>> curry turns out to be a complete failure [mine looks like this:
>> http://fujigirl.fotopic.net/p17052648.html]
>
> Hey fancy seeing you here Fuj, i see you've changed the gallery pages
> again... btw i'm posting another nandos chicken spread over in a.b.f in
> the
> next hour. See you there.
>
> Hi Judy Bolton, if you can get alt.food.binaries, thats a photo group
> where
> we post pictures of food we cook & recipes if requested, people like
> FujiGirl, Nathan & myself hang out there & posts pics of our breakfast,
> lunch, dinner, supper & not to forget drinks, beverages etc. along with a
> few pet & garden photos... we do a whole range of foods but Fuj, Nathan &
> me
> (DC) do Asian, i just posted a short series of BBQ pics & 1 of the pics is
> sambal belachan stingray or skate. I have lots of Malaysian, Indonesian,
> Thai & Singaporean recipes & if there's anything in particular you need,
> just drop a msg. here or in a.b.f.
>
> What recipes or advise would you like? As for buah keras(candelnuts), you
> can either leave it out altogether or substitute it with something like
> almond, cashew or brazil nuts etc. Candelnuts are a little nutty in taste
> &
> have a slight nutty oily to it. It is mainly ground down & used as a
> sauce/gravy thickener just like how some Northern Indian recipes use
> ground
> cashew as a thickener in their curries. The nutty taste of buah keras is
> hardly detected in Malay/Indonesian recipes as all the spices tend to
> overpower it unless you're making a mild curry like Indonesian Opor Ayam
> where quite a lot of it is used. I'm sure you can find/buy candelnuts
> Online
> or ask Nathan where to get them in the States, he's in San Jose while Fuj
> is
> in the Netherlands & i'm in London.
>
> DC.
>

Thanks both of you, DC and FujiGirl, for responding so quickly.

I bought some macadamia nuts to use instead of candlenuts, as I saw this was
an acceptable exchange. I thought about leaving them out, but knowing they
are a thickener I decided I would get the other nuts as a substitution. I
know I can get them online, but in person is so much more fun!

I will check out binaries and look at the pix - sounds like fun in general.

As for what kinds of recipes - really, anything goes. We eat everything
(although fin fish is not always high on our list), and like trying new
things, so any favorite recipe is welcome whether it's meat, noodles,
salads, etc. I just got a book put out by Wei-Chuan press (they're in
California), http://www.geocities.com/weichuancookbook/ (and wow, I think I
just saw that they have food products - I will have to check it out
further), called Singaporean, Malaysian, and Indonesian Cuisine by Christina
Sjahir Hwang, and will be trying some recipes from that book soon.

Thanks for the recipe, Fujigirl, and both of you, again, thanks for the info
and advice.

--
James Silverton, Potomac, Maryland
"Judy Bolton" > wrote in message
.. .
>I am just starting to cook Indonesian and Malaysian food, and
>will post some recipes that I have tried as I am successful
>with them. Does anyone here have any recipes they can share,
>or hints?
>
> I am pretty experienced with/knowledgeable of most other SE
> and S Asian cuisines, so I am pretty well stocked with
> ingredients and courage. (Although those candlenuts hard for
> me to find locally...)
>
> Thanks in advance!
>
> --
> Judy - Rochester, NY, USA
Here's a rather simple one that works well for me.

Malaysian Baked Fish



"Stef Glassie" > in rec.food.recipes



½ lb piece of white fish

3 cloves of garlic crushed

1 tablespoon of tomato puree

1 teaspoon of fish masala (Indian stores usually have several
varieties but any seem to work)

1 teaspoon of sugar

1 big tomato (½ lb); cut in small dice

juice of ½ lime

(originally 1 limau kasturi small green lemon: sounds like a key
lime)

salt to taste (1/2 teaspoon)



Preheat the oven to 400 F. Mix the lime juice, garlic, curry
powder, tomato puree, spices, tomato together. Using oil
squirted dish, pour mixture over cleaned fish and bake 15-20
minutes. Serve with rice.
--
James Silverton, Potomac, Maryland

"James Silverton" <not.jim.silverton.at.comcast.net> wrote in message
...
>
>
> --
> James Silverton, Potomac, Maryland
> "Judy Bolton" > wrote in message
> .. .
>>I am just starting to cook Indonesian and Malaysian food, and will post
>>some recipes that I have tried as I am successful with them. Does anyone
>>here have any recipes they can share, or hints?
>>
>> I am pretty experienced with/knowledgeable of most other SE and S Asian
>> cuisines, so I am pretty well stocked with ingredients and courage.
>> (Although those candlenuts hard for me to find locally...)
>>
>> Thanks in advance!
>>
>> --
>> Judy - Rochester, NY, USA
> Here's a rather simple one that works well for me.
>
> Malaysian Baked Fish
>
snip

> James Silverton, Potomac, Maryland
>

Thanks, James!

I am from the DC area, as well, but now live out in wild, wonderful western
NY. Since I come home often, I am wondering if you can think of any
Indonesian or Malaysian restaurants or grocers in the general area (say,
Montgomery County, NoVa, DC, Prince George's...)?

I can't think of any off the top of my head, but things have changed a lot
in the five years I have lived here (Silver Spring is just one example). My
Mom happens to work for MCGov, and I will have to ask her if she does any
work with any of these ethnic groups, and see if she knows of anything, too.

Again, thanks for the recipe!

Judy wrote on Mon, 25 Jul 2005 18:09:53 GMT:


JB> "James Silverton" <not.jim.silverton.at.comcast.net> wrote
JB> in message ...
??>>
??>> --
??>> James Silverton, Potomac, Maryland
??>> "Judy Bolton" > wrote in message
??>> .. .
??>>> I am just starting to cook Indonesian and Malaysian food,
??>>> and will post some recipes that I have tried as I am
??>>> successful with them. Does anyone here have any recipes
??>>> they can share, or hints?
??>>>
??>>> I am pretty experienced with/knowledgeable of most other
??>>> SE and S Asian cuisines, so I am pretty well stocked with
??>>> ingredients and courage. (Although those candlenuts hard
??>>> for me to find locally...)
??>>>
??>>> Thanks in advance!
??>>>
??>>> --
??>>> Judy - Rochester, NY, USA
??>> Here's a rather simple one that works well for me.
??>>
??>> Malaysian Baked Fish
??>>
JB> snip

??>> James Silverton, Potomac, Maryland
??>>
JB> Thanks, James!

JB> I am from the DC area, as well, but now live out in wild,
JB> wonderful western NY. Since I come home often, I am
JB> wondering if you can think of any Indonesian or Malaysian
JB> restaurants or grocers in the general area (say, Montgomery
JB> County, NoVa, DC, Prince George's...)?

JB> I can't think of any off the top of my head, but things
JB> have changed a lot in the five years I have lived here
JB> (Silver Spring is just one example). My Mom happens to
JB> work for MCGov, and I will have to ask her if she does any
JB> work with any of these ethnic groups, and see if she knows
JB> of anything, too.

There is one called Penang in Bethesda but, tho' good things
have been said of it, I have never been there. Zagat lists a
couple in DC; Malaysia Kopitiam and also another Penang.

I don't know about grocers but most Chinese supermarkets don't
let ethnic chauvinism stand in the way of selling what the
customers want :-)



James Silverton.

James wrote to Judy Bolton on Mon, 25 Jul 2005 17:26:43 -0400:

JB>> "James Silverton" <not.jim.silverton.at.comcast.net> wrote
JB>> in message ...
??>>>
??>>> --
??>>> James Silverton, Potomac, Maryland
??>>> "Judy Bolton" > wrote in message
??>>> .. .
??>>>> I am just starting to cook Indonesian and Malaysian
??>>>> food, and will post some recipes that I have tried as I
??>>>> am successful with them. Does anyone here have any
??>>>> recipes they can share, or hints?

I just thought to check this but try

http://recipes.chef2chef.net/

and search under Malay. There are 6 pages of recipes!

James Silverton.

"Judy Bolton" > wrote in message
.. .
> I am just starting to cook Indonesian and Malaysian food, and will post
some
> recipes that I have tried as I am successful with them. Does anyone here
> have any recipes they can share, or hints?

Here's some i conveniently found in one of my recipe folders i typed up for
a friend, too lazy & busy to type up any new recipes these days but if you
have a request, i'll look into it.

Indonesian Beef Rendang (1970's)

Serves 4
1 lb. (500 g.) beef (cut into 1-inch (2.5-cm. cubes)
salt & pepper to taste
3/4 cups thick santan/thick coconut milk
1 stalk serai/lemon grass (crushed)
1 daun kunyit/turmeric leaf (shredded)

Ground Ingredients
12 red chillies
1-inch (2.5-cm.) piece laos/galangal
5 cloves garlic
15-20 shallots
1-inch (2.5-cm.) piece ginger root
1/2-inch (1.2-cm.) piece kunyit/turmeric root
2 teaspoons salt

1. Season meat with salt and pepper. Leave aside for 20-30 minutes.
2. In a pan, mix together the coconut milk and ground ingredients. Place
over medium flame and bring slowly to the boil, stirring often.
3. Add meat and continue boiling for 10 minutes. Put in lemon grass,
turmeric leaf and seasoning, to taste.
4. Reduce flame to low. Simmer till meat is tender and dark brown in colour.
When the gravy becomes thick and oily, remove from flame.
5. Discard lemon grass and turmeric leaf.

Serve hot with lontong (compressed rice) or lemang (glutinous rice
delicacy).

MALAY RENDANG DAGING (1980's)
BEEF IN SPICY COCONUT GRAVY

500 g (1 lb) topside beef
6-8 shallots (bawang merah) or 1 medium red or brown onion
3 slices lengkuas/galangal
2.5 cm (1 in) fresh ginger
16-20 dried red chillies, soaked
2 stalks lemon grass (serai)
1 clove garlic
6 tablespoons freshly grated coconut or 4 tablespoons desiccated coconut
1/2 tablespoons oil
2 1/2 cups coconut milk
1 leaf fresh turmeric, very finely shredded (optional)
1 teaspoon salt
1 teaspoon sugar

Cut the beef into pieces about 5 cm (2 in) square and 1 cm (1/2 in) thick.
Grind the shallots, lengkuas/galangal, ginger, chillies, lemon grass and
garlic together until fine. Gently fry the grated coconut in a dry pan,
stirring constantly, until golden brown. Allow to cool slightly, then pound
to a paste.

Heat oil in a kuali/wok and gently fry the ground shallot mixture for 4-5
minutes. Add pounded coconut and fry for another minute, then put in beef
and stir-fry until it changes colour. Add all other ingredients and stir,
add the coconut milk and cook until it comes to the boil. Reduce heat and
simmer, uncovered, until the meat is tender. If the sauce threatens to dry
out before the meat is cooked, add a little hot
water.

The sauce should finally reduce so that all that remains is a very thick
coating on the meat.

Here's my tip.
Cook down/reduce over slow heat until a little gravy, perhaps covering 1/2
the content is left. Leave overnight & warm up again next day on a slow
heat. It is now ready & should taste a lot better. If there's any left over,
please keep in the fridge & warm up the following day(3rd day) & i suggest
cooking it through this time & finishing it all off. The rich coconut will
not last much more w/o you getting ill. It tends to go off/rancid & you'll
end up with a tummy ache.

I have 15 more rendang recipes, a few using chicken. I had a mad rendang
addiction my years ago & collected recipe from all over. If you want any of
these, please let me know.

DC.



"DC." > wrote in message
...
> "Judy Bolton" > wrote in message
> .. .
>> I am just starting to cook Indonesian and Malaysian food, and will post
> some
>> recipes that I have tried as I am successful with them. Does anyone here
>> have any recipes they can share, or hints?
>
> Here's some i conveniently found in one of my recipe folders i typed up
> for
> a friend, too lazy & busy to type up any new recipes these days but if you
> have a request, i'll look into it.

Snip

> I have 15 more rendang recipes, a few using chicken. I had a mad rendang
> addiction my years ago & collected recipe from all over. If you want any
> of
> these, please let me know.
>
> DC.

Thanks, DC, and thanks James for the hint about Chef2Chef. I hadn't thought
about that site, either.

DC, I have been wanting to try Beef Rendang for some time now - it sounds so
delicious. I am going to make it, and then I sure might want to try the
other 15 recipes. Maybe it will become an obsession for me, too! I can
think of worse things... probably.

Thanks, again, everyone.

"Judy Bolton" > wrote in message
...
<snip>
> DC, I have been wanting to try Beef Rendang for some time now - it sounds
so
> delicious. I am going to make it, and then I sure might want to try the
> other 15 recipes. Maybe it will become an obsession for me, too! I can
> think of worse things... probably.
>
> Thanks, again, everyone.

you're welcome, let me know how you get on with it or take a picture of it &
post/email it so we can see. I'm not sure if you've eaten rendang before but
if you haven't, it's quite dry w/o much gravy but the beef just melts in
your mouth, very very tender, that's how it should be. Go to Google & type
in 'beef rendang' & choose 'Images' instead of web & you'll see lots of pixs
of how it should look.

DC.

On Mon, 25 Jul 2005 14:35:32 GMT, "Judy Bolton" >
wrote:

>I am just starting to cook Indonesian and Malaysian food, and will post some
>recipes that I have tried as I am successful with them. Does anyone here
>have any recipes they can share, or hints?
>
>I am pretty experienced with/knowledgeable of most other SE and S Asian
>cuisines, so I am pretty well stocked with ingredients and courage.
>(Although those candlenuts hard for me to find locally...)
>
>Thanks in advance!


An interesting excerpt from The Harian Metro newspaper in Malaysia


"Our officials raided the foodstall after receiving complaints from
members
of the
public," a Malaysian Health Office spokesman told reporters in Muar.
"They
said they had seen the owner in the marketplace, boiling food and used
underwear together in the same pot on his stall, then selling
platefuls to
passers-by. And they were right to complain because, when we tried to
question him, he suddenly dipped his hand into the pot, and pulled out
a
pair of ladies' underwear. Then, before we could stop him, he threw
them
into the Muar river, where they were swiftly carried away by the
current.
"Lacking evidence, we could not prosecute this man, but let me make
one
thing clear. There is a traditional belief among street traders that
putting
dirty ladies' underwear into the cooking pot will increase the demand
for
food, by attracting customers back for more. But I tell you plainly,
this is
an untrue belief, and must be stamped out. All street hawkers involved
in
the food and beverage business have to concentrate on hygiene,
quality, and
prices. There is no more room for used ladies' underwear in Malaysian
cooking." (Harian Metro, 3/7/01)

"Judy Bolton" > wrote in message
.. .
>I am just starting to cook Indonesian and Malaysian food, and will post
>some recipes that I have tried as I am successful with them. Does anyone
>here have any recipes they can share, or hints?
>
> I am pretty experienced with/knowledgeable of most other SE and S Asian
> cuisines, so I am pretty well stocked with ingredients and courage.
> (Although those candlenuts hard for me to find locally...)
>
> Thanks in advance!
>
> --
> Judy - Rochester, NY, USA
>
Your welcome to try any of the recipes on my site Judy, also have links to
online shops for the Candle nuts.

Henk

http://www.indochef.com

Hi Judy,

I'm still new at this, I normally leave it to my husband to do this kind of
thing but it looks like fun so please forgive me if I make mistakes (like
replying to Judy instead of to the group).

I was surfing the net for some other thing related to Malaysian food and
came across this thread and decided to subscribe to this newsgroup so I
could share some recipes with you. I'm a Malaysian married to an American.
DC and Fuji know him as Nathan )

I was going to share with you a beef rendang recipe that I love but I see DC
already beat me to it by sharing some. I may still share it later. In the
meantime, here's one that a friend shared with me that makes a very good
meal.

Tom Yam fried meehoon

200g meehoon/rice vermicelli/bihun--I like the Wai Wai brand (soaked) n
drained

2-3 tbsp vegetable oil

2 cloves garlic, minced

1 tbsp brown bean paste

2 tbsp tom yam paste (can be found in Asian grocery store)

125g medium sized prawns (shrimp), shelled n deveined

100g chicken meat, shredded or any other meat

1/4 tsp salt & 1/2 tsp sugar & 1/2 tsp sesame oil, shake of white pepper

1 piece beancurd cake (taukwa), fried n sliced. (I just use firm tofu that
is already fried bought from Asian market)

100g chives, cut into 4cm lengths

2 cups bean sprouts

seasoning :-

1 tsp fish sauce, 1/4 tsp thick soy sauce, 1 tsp sesame oil, 1/2 tsp sugar,
dash of pepper and 1/2 cup chicken stock

Season shrimp and chicken with salt, sugar, pepper and sesame oil. Heat oil
in saute pan and saute over medium heat until just cooked and set aside.

In same pan, saute the garlic, brown bean paste and tom yam paste for a few
minutes (if needed, add a little bit more oil) and then add the noodles.
Immediately pour in the combined seasoning and mix well. If the noodles
look like they are drying out, you may want to add a little more water.
It'll be plenty flavorful so don't worry that it'll dilute the flavor.

Add beancurd, chicken, shrimp, chives and beansprouts and mix.

Feel free to garnish with green onions, sliced red chiles, fried shallots
and fried egg. Dish out and eat. Delicious.

I'll send out more recipes when I have the time. I have a really good
recipe for Ayam Pongteh (a nyonya dish).

Cheers, Annie

Hi Judy,

I'm still new at this, I normally leave it to my husband to do this kind of
thing but it looks like fun so please forgive me if I make mistakes (like
replying to Judy instead of to the group).

I was surfing the net for some other thing related to Malaysian food and
came across this thread and decided to subscribe to this newsgroup so I
could share some recipes with you. I'm a Malaysian married to an American.
DC and Fuji know him as Nathan )

I was going to share with you a beef rendang recipe that I love but I see DC
already beat me to it by sharing some. I may still share it later. In the
meantime, here's one that a friend shared with me that makes a very good
meal.

Tom Yam fried meehoon

200g meehoon/rice vermicelli/bihun--I like the Wai Wai brand (soaked) n
drained

2-3 tbsp vegetable oil

2 cloves garlic, minced

1 tbsp brown bean paste

2 tbsp tom yam paste (can be found in Asian grocery store)

125g medium sized prawns (shrimp), shelled n deveined

100g chicken meat, shredded or any other meat

1/4 tsp salt & 1/2 tsp sugar & 1/2 tsp sesame oil, shake of white pepper

1 piece beancurd cake (taukwa), fried n sliced. (I just use firm tofu that
is already fried bought from Asian market)

100g chives, cut into 4cm lengths

2 cups bean sprouts

seasoning :-

1 tsp fish sauce, 1/4 tsp thick soy sauce, 1 tsp sesame oil, 1/2 tsp sugar,
dash of pepper and 1/2 cup chicken stock

Season shrimp and chicken with salt, sugar, pepper and sesame oil. Heat oil
in saute pan and saute over medium heat until just cooked and set aside.

In same pan, saute the garlic, brown bean paste and tom yam paste for a few
minutes (if needed, add a little bit more oil) and then add the noodles.
Immediately pour in the combined seasoning and mix well. If the noodles
look like they are drying out, you may want to add a little more water.
It'll be plenty flavorful so don't worry that it'll dilute the flavor.

Add beancurd, chicken, shrimp, chives and beansprouts and mix.

Feel free to garnish with green onions, sliced red chiles, fried shallots
and fried egg. Dish out and eat. Delicious.

I'll send out more recipes when I have the time. I have a really good
recipe for Ayam Pongteh (a nyonya dish).

Cheers, Annie

"Annie Neoh" > wrote in message
. ..
<snip>
> I was surfing the net for some other thing related to Malaysian food and
> came across this thread and decided to subscribe to this newsgroup so I
> could share some recipes with you. I'm a Malaysian married to an
American.
> DC and Fuji know him as Nathan )

Welcome on board Annie.

> I was going to share with you a beef rendang recipe that I love but I see
DC
> already beat me to it by sharing some.

What we(ok me really) want is your mum's cooking... when is she over again?
the pics Nathan posted in A.B.Food of your mum's cooking looks so good.

> I'll send out more recipes when I have the time. I have a really good
> recipe for Ayam Pongteh (a nyonya dish).

Please post this recipe... i always make babi pongtay but it has never
occurred to me to make a chicken version : )

DC.

Annie Neoh wrote:
> Hi Judy,
>
> I'm still new at this, I normally leave it to my husband to do this kind of
> thing but it looks like fun so please forgive me if I make mistakes (like
> replying to Judy instead of to the group).
>
> I was surfing the net for some other thing related to Malaysian food and
> came across this thread and decided to subscribe to this newsgroup so I
> could share some recipes with you. I'm a Malaysian married to an American.
> DC and Fuji know him as Nathan )
>
> I was going to share with you a beef rendang recipe that I love but I see DC
> already beat me to it by sharing some. I may still share it later. In the
> meantime, here's one that a friend shared with me that makes a very good
> meal.
>
> Tom Yam fried meehoon
>
> 200g meehoon/rice vermicelli/bihun--I like the Wai Wai brand (soaked) n
> drained
>
> 2-3 tbsp vegetable oil
>
> 2 cloves garlic, minced
>
> 1 tbsp brown bean paste
>
> 2 tbsp tom yam paste (can be found in Asian grocery store)
>
> 125g medium sized prawns (shrimp), shelled n deveined
>
> 100g chicken meat, shredded or any other meat
>
> 1/4 tsp salt & 1/2 tsp sugar & 1/2 tsp sesame oil, shake of white pepper
>
> 1 piece beancurd cake (taukwa), fried n sliced. (I just use firm tofu that
> is already fried bought from Asian market)
>
> 100g chives, cut into 4cm lengths
>
> 2 cups bean sprouts
>
> seasoning :-
>
> 1 tsp fish sauce, 1/4 tsp thick soy sauce, 1 tsp sesame oil, 1/2 tsp sugar,
> dash of pepper and 1/2 cup chicken stock
>
> Season shrimp and chicken with salt, sugar, pepper and sesame oil. Heat oil
> in saute pan and saute over medium heat until just cooked and set aside.
>
> In same pan, saute the garlic, brown bean paste and tom yam paste for a few
> minutes (if needed, add a little bit more oil) and then add the noodles.
> Immediately pour in the combined seasoning and mix well. If the noodles
> look like they are drying out, you may want to add a little more water.
> It'll be plenty flavorful so don't worry that it'll dilute the flavor.
>
> Add beancurd, chicken, shrimp, chives and beansprouts and mix.
>
> Feel free to garnish with green onions, sliced red chiles, fried shallots
> and fried egg. Dish out and eat. Delicious.
>
> I'll send out more recipes when I have the time. I have a really good
> recipe for Ayam Pongteh (a nyonya dish).
>
> Cheers, Annie
>
>
>
>
>


nice stuff, Annie. i'd eat just about anything!
what i'd give to eat a scrummy bowl of laksa or
prawn noodle in KL's Jalan Petaling area! [while
men scurry about with their bags of pirated vcd's
and all. doesn't matter, i keep on eating ]