sources of recipes

Nasi Goreng Kampung (Malaysian Fried) Keywords: nasi goreng, Malaysian fried rice, authentic nasi goreng kampung, easy fried rice recipe, spicy fried rice, Malaysian comfort food, homemade nasi goreng Ingredients: 2 cups of leftover rice (preferably a day old for best texture) 2 tablespoons vegetable oil 2 cloves garlic, minced 1 small onion, finely chopped 2 small red chilies, sliced (adjust to heat preference) 1/2 cup cooked chicken (or prawns, optional) 2 eggs, lightly beaten 1/4 cup sliced long beans (or green beans) 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon light soy sauce Salt to taste 1 teaspoon sugar Fresh coriander leaves, for garnish Cucumber and tomato slices, for serving Instructions: Prepare the rice : If using freshly cooked rice, let it cool completely to prevent clumping. Cold, day-old rice works best for this dish. Heat oil : In a large wok or frying pan, heat vegetable oil over medium heat. Sauté aromatics : Add garlic, onion,...

Crispy Baked Feta Pasta (TikTok Viral Recipe) Keywords: viral feta pasta, TikTok baked feta recipe, easy Mediterranean pasta, trending pasta recipe, vegetarian pasta dish, European viral food Ingredients: 200g block of Greek feta cheese 300g cherry tomatoes 3 cloves garlic, minced 1/4 cup extra virgin olive oil 250g pasta (penne or fusilli work well) 1/2 tsp crushed red pepper flakes 1 tsp dried oregano Fresh basil leaves (for garnish) Salt and black pepper, to taste Instructions: Preheat the oven to 200°C (390°F). In a baking dish, place the block of feta in the center. Surround it with cherry tomatoes and garlic. Drizzle olive oil evenly over everything. Sprinkle with red pepper flakes, oregano, salt, and pepper. Bake for 25-30 minutes , until the feta is soft and slightly golden, and tomatoes are blistered. Meanwhile, boil the pasta in salted water until al dente. Reserve 1/2 cup of pasta water, then drain. Once baked, mash the feta and tomatoes together using a fo...

Nasi Lemak Recipe Ingredients: 2 cups of jasmine rice 1 pandan leaf (optional) 1 cup of coconut milk 2 cups of water 1 teaspoon of salt 1 small piece of ginger (sliced) Instructions: Rinse the rice under cold water until the water runs clear. Drain the rice. In a rice cooker or a pot, add the rinsed rice, coconut milk, water, salt, and sliced ginger. Tie the pandan leaf into a knot and add it to the pot if using. Cook the rice according to your rice cooker's instructions or bring it to a boil over medium heat, then reduce the heat to low, cover the pot, and cook for 15-20 minutes until the rice is tender and fragrant. Once done, fluff the rice with a fork and let it sit for 5 minutes before serving. Sambal Bilis (Anchovy Sambal) Recipe Ingredients: 1/2 cup dried anchovies (ikan bilis) 1/2 cup cooking oil 1 onion (sliced thinly) 4 cloves garlic (minced) 5-6 dried red chilies (soaked in warm water to soften) 1 tablespoon tamarind paste 1 tablespoon suga...

Traditionally made with rice noodles, prawns, chicken, tofu puffs and fish balls, this Malaysian curry laksa is not a dish of subtlety. A balance of sweet, sour, salty and spicy elements, popular accompaniments include Vietnamese mint and fried Asian shallots. SERVES 4-6 PREPARATION 50 MIN COOKING 20 MIN Ingredients 60 ml  (¼ cup) vegetable oil 1.5 litre  chicken stock 2½ tsp  grated palm sugar 450 g  chicken thighs with bone and skin, or chicken thigh fillets, thickly sliced 12  large raw king prawns, shelled, intestinal tract removed, tails left intact 500 ml  (2 cups) coconut milk 12  fish balls (see Note) 150 g tofu puffs (see note), thickly sliced  200 g (2½ cups) beansprouts 500 g  fresh thin rice noodles (see Note) fried Asian shallots (see Note), Vietnamese mint leaves (see Note), chilli sambal (see Note) (optional) and lime wedges, to serve Laksa paste 8  small dried re...

There are countless ways of making Malaysian-style chicken curries and there are various recipes. However, this  Malaysian chicken curry recipe  is very easy chicken curry that you can make with easy-to-find ingredients. Serves 4-6 people | Prep Time: 15 Minutes | Cook Time: 30-45 minutes Ingredients: 2 tablespoons oil 1/2 onion, diced 1 oz (25 g) curry powder for meat 1 1/2 lbs chicken, chopped into pieces 3 cups water 1 big tomato, cut into wedges, optional 2 small potatoes, peeled and cut into wedges 4 hard-boiled eggs, optional 1/2 cup coconut milk (or 3/4 cup milk) Salt to taste Method: Add the oil to a big pot and heat it up until hot. Add the onions and stir-fry until aromatic before adding the curry powder. Do a few quick stirs until you smell the aroma, then add the chicken, stir to combine well, for about 1 minute. Add the water into the pot and bring it to boil. Lower the heat and add the tomatoes, potatoes and eggs. Cover the pot and let ...

A classic Malaysian breakfast of Indian derivation, though this flaky finger food is good any time of day (and  really  good at about three in the morning). A dough of flour, egg, and ghee (clarified butter) is incredibly, almost unbelievably elastic; it's stretched quickly into a tissue-thin sheet, like pizza dough but even more dramatic, then folded back up and griddled. In its best form, right off the griddle, it's flaky and crisp like a good croissant on the outside, soft and steaming and a little bit chewy on the inside. It's also served with curry, often lentil dal; other versions are cooked with egg, or onion, or sardines. Ingredients : 600 g plain wheat flour 1 teaspoon salt 1 cup warm water or milk 1/2 cup ghee or margarine 1 egg 1 teaspoon sugar Method : Sift the flour and salt together. Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle. Leave for 2-3 ...

About this recipe:   This is a spicy-sour fish base noodle soup that is known in Penang, an island state in northwest Peninsular Malaysia. It's mouth-watering and delicious! Suhara Kuala Lumpur, Malaysia Ingredients Serves:  6  600 gms of mackerel 6 cups (1.5L) water 3 sprigs polygonum leaves (daun kesum) 2 ginger buds, sliced 4-5 pieces asam keping, (dried tamarind slices) 5 tablespoons (75ml) tamarind juice 600 gms thick rice noodles (laksa noodles) Salt and sugar to taste Spice Blend: 10 shallots 2 lemongrass 2.5 in fresh galangal 5 dried chillies, soaked in water, discard seeds 3 fresh red chillies 1 teaspoon dried shrimp paste Garnish: 1/2 fresh pineapple, sliced in small pieces 1 medium cucumber, cut in matchstick slices 2 large red onions, sliced thinly 3 red chillies, sliced a few sprigs of mint leaves, torn a few sprigs of polygonum leaves, shredded Black prawn paste condiment (petis) Directions Prep: 20...

Stock ingredients: 1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag) 15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering) 2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste 1.5 lbs of pork ribs (cut into pieces) Salt to taste Chili Paste: 30 dried chilies (deseeded and soaked to soften) 10 shallots (peeled) 5 cloves garlic (peeled) 2 tablespoons of water 6 tablespoons of cooking oil 1 pound of yellow noodles (scalded) 1 pack of rice vermicelli (scalded) Some kangkong or water convolvulus (scalded) Some bean sprouts (scalded) Toppings: 1/2 pound of lean pork meat (boiled and sliced thinly) 1/2 pound shrimp (shelled and deveined) 6 hard-boiled eggs (shelled and quartered) Some fried shallot crisps (store-bought) Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry th...

Recipe by Trevor Hobson  "This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice." Ingredients  Original recipe makes  6 servings 3/8 pound   shallots 3 cloves   garlic 15   dried red chile peppers 5 slices   fresh ginger root 5   lemon grass, chopped 2 teaspoons   coriander seeds 2 teaspoons   fennel seeds 2 teaspoons   cumin seeds 1 pinch   grated nutmeg 1 tablespoon   vegetable oil 1 1/4 pounds   beef stew meat, cut into 1 inch cubes 1 1/2 tablespoons   white sugar 2 cups   shredded coconut 5   whole cloves 1   cinnamon stick 1 2/3 cups   coconut milk 7/8 cup   water salt to taste Directions Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool. ...