Laksa Perlis

Preparation & cooking time : 45 min
Serves: 6

1 kg fresh sardine
1 litre water
A
10 dried red chillies, soaked
5 bird´s chillies
10 shallots
300 ml water
1 stalk lemon grass
5 pcs tamarind skin
2 stalks wild ginger flower, sliced
5 sprigs ´daun kesum´
2 MAGGI® Chicken Stock Cubes
sugar to taste
500 g laksa noodles, blanched
Garnishing
10 hard boiled eggs
10 bird ´s chillies, sliced
3 onions, sliced
8 sprigs ´selum´ shoots
8 sprigs ´putat´ shoots
6 lime, cut into wedges


1 Boil fish in water until cooked.Reserve stock, debone fish and blend fish meat with ingredients A until fine.In a saucepan, stir in reserve stock, blended ingredients and MAGGI® Chicken Stock.

2 Bring to boil and reduce heat. Simmer for 30 minutes or until sauce slightly thickens.Serve laksa noodles together with garnishing.

From www.maggi.com.my

Nasi Ulam

Preparation & cooking time : 45 minutes
Serves: 6

Herbs
6 sprigs“ulam raja”
7 “pucuk gajus”
5 sprigs “daun salom”
5 “pucuk putat”
4 “daun tegek burung”
3 sprigs “daun kesom”
3 sprigs “daun kemangi”
3 “daun cekor
3 “daun salam”
3 sprigs “daun melinjau”
2 stalks “bunga kantan”
2 “pucuk kaduk”
6 cm young ginger
6 cm “temu pauh”

30 gm dried prawns, cleaned
30 gm salted fish meat, cleaned
½ cup cooking oil
10 shallots, thinly sliced
2 stalks lemon grass, thinly sliced
125 ml NESTLE Ideal Evaporated Milk
1 teaspoon MAGGI Ikan Bilis Stock Granules
2 sachets MAGGI Fried Rice Paste
1kg cooked rice
50 gm fried grated coconut
salt and sugar to taste
1 lime, squeeze the juice

1 Wash and drain properly A ingredients; then slice thinly and set aside.

2 Pan fried dried prawns and salted fish; then finely blend and set aside.

3 In saucepan, heat oil and stir-fry shallot and lemon grass for 5 minutes. Stir in blended ingredients and fry until aromatic.

4 Stir in Ideal milk, MAGGI Stock, MAGGI Paste, cooked rice, fried coconut salt and sugar to taste. Switch off the heat and stir in sliced

From www.maggi.com.my

Nasi Tomato

Preparation & cooking time : 30 minutes
Serves: 4

4 tablespoons cooking oil

A
2 onions, minced
4 cloves garlic, minced
4 cm cinnamon stick
3 petals star anise
3 cloves
3 cardamoms

500 gm rice, washed & drained
700-800 ml water, depend on the type of rice used
5 teaspoons MAGGI Chicken Stock Granules
1/3 cup MAGGI Tomato Ketchup
¼ cup fried sliced shallots
fried cashew nuts
fried black raisins
sliced tomato
sliced spring onion & Chinese celery

1 Stir fry A in hot oil until lightly browned. Add rice and fry until rice coated with oil.

2 Add water and MAGGI Stock. Cook covered, until rice almost done.

3 Stir in MAGGI Ketchup and continue cooking until rice done.

4 Garnish rice with fried shallot, cashew nuts, raisin, sliced tomato, spring onion and celery.

5 Serve with meat dish.

From www.maggi.com.my

Nasi Minyak

Preparation & cooking time : 30 minutes
Serves: 4

2 tablespoons ghee
2 tablespoons butter or margarine

A
2 onions, finely chopped
3 cloves garlic, finely chopped
2 cm piece ginger, minced
4 cm piece cinnamon bark
3 cloves
3 petals star anise
3 cardamons, crushed
3 cups water
½ cup IDEAL Evaporated Low Fat Creamer
500 gm basmati rice, washed & drained
3 teaspoons MAGGI Chicken Stock Granules

B
¼ cup fried shallots
¼ cup raisins
1 sliced red chillies
mint leaves

1 Heat ghee and butter; stir fry A until aromatic.

2 Add water, IDEAL Creamer and rice.

3 Transfer mixture to electric rice cooker. Stir in MAGGI Stock and cook rice covered until water absorbed and rice are cooked.

From www.maggi.com.my

Maggi Jintan Rice

Preparation & cooking time : 20 minutes

Serves: 6

4 tablespoons ghee
2 tablespoons cooking oil
2 onions, thinly sliced
6 cm ginger, thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons MAGGI Chicken Kurma Mix
1 tablespoon cumin
1 sprig curry leaves
50 gm almond, chopped
500 gm Basmathi rice, washed & drained
630 ml water or according to the rice used
100 ml IDEAL Low Fat Evaporated Milk
1 tablespoon MAGGI Chicken Stock Granules
salt to taste

1 Heat oil and stir-fry onions, ginger and garlic until lightly brown.

2 Stir in MAGGI Kurma Mix, cumin and curry leaves; fry until aromatic.

3 Add in almond and rice.

4 Fry until rice coated with spices. Transfer mixture to electric rice cooker.

5 Add in water, IDEAL Milk, MAGGI Stock and salt to taste. Cook cover until rice done.

From www.maggi.com.my

Johor Laksa

Ingredients:

Ingredients A:

125 ml / 4 fl oz Vegetable Oil
2 litres / 64 fl oz Coconut Milk (Santan Cair)
500 g / 1 pound 1 ½ oz fresh Prawns
300 g / 10 oz Indian Mackerel (Ikan Kembung), boiled and flaked
1 kg / 2 pounds, 3 oz Wolf Herring (Ikan Parang), grilled or boiled and flaked
100 g / 3 ½ oz Salted Fish (Ikan Masin)
2 small packets Meat Curry Powder – mixed with water to a paste
1 cup roasted, pounded desiccated Coconut (Kerisik)
1 cup Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
15 Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped
5 Mint Leaves (Daun Pudina), finely chopped
Salt and sugar to taste

Seafood Stock

Prawn heads / Fish bones (optional onion, Dried Shrimps, Lemongrass (Serai) and fresh herbs) fried till fragrant, add in water and bring to boil. Blend all ingredients well and strain.

Laksa Paste Ingredients:

3 cm / 1 ½ inch Galangal (Lengkuas or Blue Ginger), peeled
2 cm / 1 inch fresh Ginger, peeled
8 Lemongrass (Serai), sliced
5 Garlic cloves
½ cup / 4 fl oz dried Shrimps (Hebi, Udang Kering), soaked in cold water and drained
3 cm / 1 ½ fresh Turmeric (Kunyit), peeled
30 dried Chilies, soaked in boiling water and well drained
125 ml / 4 fl oz roasted Shrimp Paste (Belacan)
25 Shallots (Red Onion), peeled
1 cup water

Ingredients B (optional):

2 packets Spaghetti, boiled until cooked
2 Cucumbers, peeled, discard seeds and slice into thin narrow strips
250 g / 9 oz Bean Sprout (Tauge)
200 g / 7 oz Long Beans or Snake Beans (Kacang Panjang), sliced thinly
15 Basil Leaves, finely chopped
10 Calamansi Lime (Limau Kalamansi, Limau Kasturi), halved
1 Tbsp pounded Chili and roasted Shrimp Paste (Sambal Belacan)



Method:

Heat Vegetable oil in a heavy pot. Add in the Laksa Paste and render the Paste slowly. Fry till fragrant.

Add in Meat Curry Powder (mixed with water), and cook over moderate heat until fragrant and oil begins to appear on the surface.

Add in all the flaked Fish, dried Fish, Prawns, Coconut Milk and Seafood Stock. Add in fresh herbs (chopped), Tamarind Juice and roasted, pounded desiccated Coconut (Kerisik). Add in salt and sugar to taste.

Simmer over low heat for 20 minutes until gravy thicken, then serve the Laksa gravy together with Ingredients B.


Johor Laksa By: Chef Wan (Asian Food Channel)

Otak-otak Udang

Bahan-bahan:

Daun pisang secukupnya
Kubis secukupnya (hiris)
175 gm udang
2 sudu kecil pes kari
10 helai daun basil (cincang)
3 helai daun limau purut (cincang)
1 biji telur
2 sudu besar santan pekat
1 sudu besar sos ikan
Untuk hiasan:
2 sudu besar santan pekat
1 biji cili merah (buang biji)
3 helai daun limau purut (ambil daun sahaja)

Cara membuat:

1 . Bentukkan daun pisang tadi menjadi sebuah mangkuk bulat.
2. Letakkan kubis di bahagian bawah mangkuk tadi. Ketepikan.
3. Udang dikisar halus dan campurkan dengan serbuk kari. Campurkan cili merah,
daun basil, daun limau purut, telur, santan pekat dan sos ikan. Gaul rata.
4. Masukkan bahan tadi ke dalam mangkuk-mangkuk yang diperbuat daripada daun pisang. Kemudian letakkan kubis yang dicincang di atasnya.
Curahkan sedikit santan pekat dan cili merah yang dipotong halus.
5 . Kukuskan otak-otak tadi selama 20 minit. Setelah masak, angkat.

From Majalah Wanita.

Traditional Beef Rendang

Ingredients

1.5kg topside beef, cubed
500ml water
700ml thick coconut milk
3 stalks lemongrass, bruised
1 turmeric leaf, shredded
3 or 4 kaffir lime leaves
8 shallots, sliced
6 cloves garlic, sliced
1 piece dried tamarind skin
Ground spice ingredients

(A)
2cm fresh turmeric
30 dried chillies, soaked
5 fresh red chillies
10 bird’s eye chillies
2-3 slices lengkuas
2-3 slices ginger

(B)
2 tbsp meat curry powder
1 tsp turmeric powder
1 tsp pepper

Seasoning (C)
Salt and sugar to taste
A little thick soy sauce (for colouring)

Method

Season beef with (A) and (B) for 20-25 minutes. Combine marinated beef, lemongrass, turmeric leaf, shallots, garlic and water in a pot. Bring to a boil then reduce the heat and simmer for 40–45 minutes. Stir once in a while. Add coconut milk, tamarind skin, kaffir lime leaves and continue to simmer over very low heat for another 40-45 minutes until the gravy is thick and dry. Adjust seasoning (C) to taste.

From Kuali.com

Coffee Tapioca Talam

Ingredients

Bottom layer
1kg tapioca, scrubbed clean
275g castor sugar
300ml water
1 tbsp instant coffee granules

Top layer
70g rice flour
35g tapioca flour
15g green pea flour (luk tau fun)
200ml thick coconut milk
200ml water
¾ tsp salt

Method

Peel and finely grate tapioca. Put grated tapioca on a piece of clean muslin cloth and squeeze out excess liquid into a mixing bowl. When the process is completed, allow the yellow liquid to settle, then pour away the top layer, leaving only the starch that has settled at the bottom of the bowl.

Combine grated tapioca pulp, sugar, the starch, instant coffee granules and water in a wok. Stir and cook until the sugar melts.
Line a square tin with greased aluminium foil or greased banana leaf. Grease the sides of the tin as well.

Pour the cooked tapioca into the tin. Level it with a spatula and steam for 20-25 minutes.

Remove tin from the steamer and use a fork to prick the surface all over. Set aside.

Combine all the ingredients for the top layer in a saucepan. Cook over medium low heat until it starts to boil. Bring saucepan away from the heat and stir until it turns into a runny paste. Stir well until it is even in texture then pour over the bottom layer.

Steam for about 15 minutes or until the surface sets. Remove and leave aside to cool completely before cutting into serving-size pieces.

From Kuali.com

Vegetarian Laksa

* 1 tbsp vegetable oil
* 1 stalk lemongrass, chopped
* 1/3 cup laksa paste
* 5 cups water
* 300ml coconut cream
* 2 kaffir lime leaves, chopped
* 1 stalk laksa leaves (use leaves)
* 2 tbsps soy sauce
* 1 red capsicum, seeded andsliced thinly
* 150g long beans, cut into2-cm lengths
* Y2 x 250g packet thick beehoonor rice vermicelli noodles
* 1 tau pok square, sliced into3-cm strips, fried
* 1 cup beansprouts, blanched
* 2 stalks spring onions, chopped
* Fresh coriander leaves to garnish

Preparation :

1 Heat oil in a large pan. Addlemongrass and laksa paste;cook, stirring, for 2 mins. Addwater, coconut cream, lime andlaksa leaves, and soy sauce. Bringto boil; simmer, covered, for15 mins. Strain liquid over a bowl.

2 Return liquid to pan. Addcapsicum; simmer, uncovered,for 5 mins. Add long beans andbeehoon; simmer, uncovered,for 2 mins.

3 Serve laksa topped with taupok, beansprouts and springonions; garnish with freshcoriander leaves.

Serves 4

Extracted from Women's Weekly Magazine.