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Entries tagged with 'malaysian'

Thai Chicken Satay

Serious Eats Joshua Bousel 4 comments

Chicken skewers are all too often dry and and flavorless, but a sweet and pungent marinade ensures this chicken satay is anything but. More

Sponsored Recipe: Mee Istimewa (Noodle Soup)

Serious Eats Malaysia Kitchen for the World Closed

Malaysia Kitchen for the World is hosting the ultimate street food celebration: the first-ever Malaysia Noodle Festival, on 9/27 at Chelsea Triangle in NYC. The Malaysia Noodle Festival will showcase the astonishing variety of classic Malaysian noodle dishes, from Laksa... More

Sponsored Recipe: Char Kway Teow

Serious Eats Malaysia Kitchen for the World Closed

Malaysia Kitchen for the World is hosting the ultimate street food celebration: the first-ever Malaysia Noodle Festival, on 9/27 at Chelsea Triangle in NYC. The Malaysia Noodle Festival will showcase the astonishing variety of classic Malaysian noodle dishes, from Laksa... More

Roti Jala

Serious Eats Carey Jones 4 comments

Roti canai is probably Malaysia's more famous roti, but the lacy, crepe-like pancakes known as roti jala are even prettier—and much simpler to make. A simple batter of eggs, coconut milk, and flour is drizzled in concentric circles onto a hot pan, cooking in seconds and then folded to form a loose, netlike pancake whose nooks and crannies are ideally suited to mopping up curries and sauces. More

Curry Laksa (Malacca Nyonya Laksa)

Serious Eats The Serious Eats Team 4 comments

Debbie Teoh (food writer, caterer, and cooking instructor) taught us how to make laksa lemak in her family's kitchen in Melaka, walking us through the proper preparation of every element. Here's her recipe, which gives you a creamy, not too spicy laksa broth. Want more heat? Just add more sambal once it's done. More

Beef Rendang

Serious Eats The Serious Eats Team 6 comments

One of Malaysia's better-known dishes is beef rendang, a slow-cooked dry curry deeply spiced with ginger and tumeric, kaffir lime and chilis. (You'll find chicken, vegetable, and seafood rendang as well.) In Malaysian fashion, it fuses sweet, sour, and savory elements, the curry picking up a creamy richness from two forms of coconut and an elusive tang from asam keping, slices of a sour sun-dried fruit. More

Cucumber Kerabu

Serious Eats Chichi Wang Post a comment

Courtesy of Chef Zak Pelaccio of Fatty Crab.... More

Fried Plantains with Coconut

Serious Eats Chichi Wang Post a comment

To learn about other Malaysian starters and desserts, click here. [Photograph: Chichi Wang] For years I fried my plantains in a simple mixture of glutinous rice flour and water, but recently I've switched over to using coconut milk instead of... More

Mung Bean Porridge in Coconut Milk

Serious Eats Chichi Wang Post a comment

To learn about other Malaysian starters and desserts, click here. [Photograph: Chichi Wang] Mung beans, small and dark green, become bean sprouts when left to sprout. This porridge is commonly eaten as breakfast in Malaysia and Indonesia, but its sweetness... More

Onde-Onde

Serious Eats Chichi Wang Post a comment

To learn about other Malaysian starters and desserts, click here. [Photographs: Chichi Wang] The batter for this chewy, soft dough can be made with either water or sweet potatoes. I like the extra bit of sweetness that comes from using... More

Chicken Rendang

Serious Eats Chichi Wang 6 comments

[Photograph: Chichi Wang]... More

Potato Rendang

Serious Eats Chichi Wang 5 comments

Learn more about how to make rendangs here. [Photograph: Chichi Wang]... More

Beef Short Rib Rendang

Serious Eats Chichi Wang 7 comments

Learn more about how to make rendangs here. [Photograph: Chichi Wang] When I dined at Fatty Crab, my favorite dish by far was the Beef Short Rib Rendang. Meltingly tender, deboned chunks for beef short ribs were nestled in a... More

Javanese and Nonya Sambal, and Stir-Fried Rice with Sambal

Serious Eats Chichi Wang 1 comment

Learn more about ingredients used in Malaysian cooking here. [Photographs: Chichi Wang] Sambals are pastes in Malaysia that are the foundation for so many other recipes, as well as condiments to be served at the table. Sambals are pounded, puréed,... More

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