Gorgeous Recipes From Malaysia

CORN RICE
Ingredient:
1 ½ kg beriani rice
150 gm dried prawns – soaked and drained
* 7 garlic
* 12 shallots
* 2 cm ginger
* 5 red chillies
250 gm butter
Salt to taste
3 bombay onion – sliced
6 tomatoes – sliced thinly
2 red chilies (halved)
3 green chillies (halved)
4 corriander leaves
Pandan leaves
1 cup corn – drained
Method:
Heat butter and fry sliced onions. Put in pounded ingredient and fry till fragrant. Add water, pandan leaves, coriander leaves and tomatoes.
Bring to boil and add rice. When almost dry, reduce heat to low and add corn, red and green chillies. Cook till rice is done.

FISH CUTLET
Ingredient:
500gm fish (seasoned and steamed)
* 30 gm celery
* 30 gm spring onion
2 potatoes (boiled and mashed)
** 3 green chilies
** 4 shallots
1 egg
*** 2 egg yolks
2 egg whites (beat)
Oil for frying
Salt
Method:
Debone fish. Pound fish meat, until fine. Mix fish paste with all the ingredients except egg white and oil. Mix well and shape the mixture into balls. Heat oil. Coat the balls in egg white and fry until golden brown. Dish up and drain well. Serve hot with chilies sauce.
* Chopped finely
** Pounded
*** Beat with a little salt.

BARBEQUE PANDAN FISH
Ingredient:
300 gm herring or promfret
7 red chilies
5 shallots
3 garlic
1 stalk lemon grass (smashed)
Tamarind juice
1 ladle oil
Salt and sugar
Method:
Clean fish, rub with salt and tumeric powder. Fry fish until golden brown. Pound together chilies, garlic and shallots. Heat oil and stir fry pounded ingredients until fragrant. Add in lemon grass. Pour in tamarind juice, add salt and sugar to taste. Simmer for a while until a layer of oil surfaces. Add in fried fish. Stir well. Dish up and serve.

BARBEQUE PANDAN FISH
Ingredient:
1 threadfin fish
4 pandan leaves
4 stalk lemon grass – sliced finely and pounded
2 cups thick coconut milk
5 shallots – sliced and pounded
5 red chilies – sliced finely
Salt and sugar to taste
Tamarind juice
Method:
Clean fish. Still the back and front of fish. Allow to marinate in tamarind juice for 1 hour. Rub some salt onto fish and place pandan leaves into back and front of the fish. Grill the fish until cooked.
Ingredients For Gravy
Cook thick coconut milk with lemon grass. Add shallots, red chilies, bird-eye chilies, salt and sugar to taste. When gravy is ready, pour over fish before serving.

PAIS RECIPE
Ingredient:
2 mackerel
3 tablespoons grated coconut
2 red chilies – shredded
4 shallots – shredded
Some tamarind juice and salt
Sufficient banana leaves
Ingredient: Pounded
1 tablespoon corriender (ketumbar)
1 cm fresh tumeric
1 cm ginger
2 garlic
Optional: Basil or fresh tumeric leaves
Method:
Clean the fish. Mix the pounded ingredients with tamarind juice, grated coconut, chilies, shallots, tumeric leaves and basil leaves. Add salt to taste.
Cut the banana leaves in suitable sized. Spread some mixture on banana leaves and lay the fish at the centre. Add in more mixture and wrap the fish neatly in the banana leaves.
Secure both ends with toothpicks and bake in an oven or grill over fire.

IKAN MASAK SINGGANG LEMAK
Ingredient:
300 gm tenggiri fish
1 red chilies – sliced
1 green chilies – sliced
1 bombay onion – sliced
2 garlic – sliced
1 lemon grass – smashed
1 cm ginger – chopped
½ coconut – extract 1 bowl of coconut milk
1 tablespoon oil
Some tamarind juice
Salt
Method:
Clean fish and rub in salt and tumeric powder. Fry fish until cooked. Heat oil and fry the sliced, ingredients until fragrant. Add in coconut milk and tamarind juice, salt and lemon grass. Cooked under slow fire. When the gravy thickens add in fish and salt to taste. Dish up and serve.