The Malaysian table is rich in many varied dishes, and this is increased by the presence of a harmonious ethnic diversity, which allowed for the existence of cultural overlap that was reflected in all aspects of life, including the kitchen, in addition to its influence on the Indonesian and Thai cuisine.
On the day Chef, which Al Jazeera Net has been publishing throughout the holy month, the Malaysian Khidja bint Suleiman introduces us, who is a teacher (who studies the Malay language of Mali), and on the other hand she is a chef who loves to cook, and is fluent in preparing dishes and recipes that Malaysians prefer to have over their trip. Usually for her small family.
A side of the Malaysian Ramadan table (Al Jazeera)
Today's dishes include chicken with rice (Chicken Rice) from Chinese cuisine, Tamim soup from Thai cuisine, green mango salad, the famous Southeast Asian dish, and egg and vegetable muffins (Malaysian Egg style muffins), similar to an Arabic omelette. Brownie from the American cuisine, and Babel tea with brown sugar and milk is very popular in Asian cuisine, and Malaysians love it very much.
Chef Khidja with her husband and family happy for the holy month (Al Jazeera)
Green Mango Salad
Ingredients: One
large green mango
Two small hot peppers
Two tablespoons of unsalted roasted peanuts
Two small red onions
Salad Dressing Ingredients:
Two tablespoons of fish sauce
Two tablespoons of palm sugar (palm suger) and can be replaced with white sugar
Salt, to taste
Two tablespoons of tamarind sauce
Juice of a green lemon
Method:
Cut the mango into small slices, and chop the pepper, onion and peanut kernels.
Mix the dressing ingredients and add them to the salad.
Egg and vegetable muffins look like an omelette but are made in cake pans and steamed (Getty Images)
Muffin eggs and steamed vegetables
Ingredients:
3 eggs whites
One egg yolk
A grain of chopped carrots
Chopped parsley
A chopped tomato
Chopped onion
Pinch of salt
Pinch of black pepper
Method:
Mix the ingredients together and pour them into cups, put the cups in the steamer, and leave them until they are done.
Chicken with rice (chicken rice) is one of the favorite dishes of Malaysians (Al Jazeera)
Chicken with rice (chicken rice)
It is one of the favorite dishes of Malaysians, and it is cooked in several stages, the first of which is making chicken sauce, then rice, grilling chicken, and making the accompanying sauce, and we will mention all the ingredients first, and how to work later.
Chicken sauce ingredients:
half a chicken
Two molars of garlic
A piece of ginger 2 cm
Half a cube of chicken broth
Tablespoon of salt
A tablespoon of parsley
One stick of chopped celery.
Rice Ingredients:
Molars of garlic
3 small red onions
1 cm small piece of ginger
Two tablespoons of butter
3 cups of chicken "broth" soup
Two cups of rice
Chicken roaster mix: 1
teaspoon of light soy sauce
A teaspoon of dark soy sauce
A teaspoon of honey
1 teaspoon oysteroil
Ingredients for simple (simple) sauce:
molar garlic
7 red peppers
Half a glass of water
Tablespoon white vinegar
A teaspoon of white sugar
Two tablespoons of pepper sauce (chili sauce).
How to make chicken sauce:
Grind the ginger, garlic and onions with a little water on a blender, then put them in the saucepan and add water, salt, celery, parsley and a cube of chicken broth, then add the chicken pieces, and keep on the fire until the chicken is tender.
To brown the chicken, mix soy sauce, honey and oyster oil, then brush the chicken and put it in the oven to brown.
How to make rice:
Put the butter in the saucepan, then grind the ginger, onions and garlic with a little water on the mixer and add it to the butter, then add the rice and chicken soup until it boils, then a low heat until it is done.
How to make the simbal sauce:
Grind the sauce ingredients on a blender, then put it on the fire until it boils, and it is ready to be served.
Tamim soup is a Thai dish that is strongly present on the Malaysian table (Al Jazeera)
Tamim soup
Ingredients:
one liter of water
Two sticks of Lemon grass
3 leaves of kefir (kaffir lime leafe)
A 1-inch piece of galangal, chopped, and can be replaced with ginger.
5 pods of little red pepper, or to taste.
4 tablespoons Tomyum paste is sold in supermarkets.
Oyster mushroom or any other available species (Oyster mashroom)
Chopped coriander
10 pieces of shrimp (shrimp)
1 tablespoon Thai fish sauce (Thiafishsauce)
A quarter cup of fresh milk or coconut milk
Half a cube of chicken stock
Lime juice
A quarter of an onion, chopped sliced
One tomato, chopped 4 pieces
Salt, to taste
Method:
Put the water in the saucepan on the fire.
Then add the galangal, lemon kefir leaves, pepper, lemon grass sticks, onion slices, tamim paste, and Thai fish sauce, and saute a little.
Then add the milk, tomatoes, mushrooms, shrimp, and finally green lemon juice, and cook together until the shrimp is tender.
Then we sprinkle chopped coriander, and this soup (broth) is served alongside white rice.
Brownie cake from the American kitchen is present as a dessert on the Malaysian table (Al Jazeera)
Brownie cake
Ingredients:
300 grams of dark chocolate (black)
One hundred grams all-purpose flour
150g unsalted butter
30 g cocoa powder
Half a teaspoon of salt
Two tablespoons of hot water
A teaspoon of instant coffee
Two hundred grams brown sugar
A small spoon of vanilla
4 eggs
Method:
Bring a hot water bath, and put a bowl of chopped chocolate inside it until it melts, then add the butter and mix them together.
Dissolve the coffee with hot water.
Put sugar with eggs and mix them with a hand mixer until they are combined.
Then add the chocolate and butter mixture to them, and stir well.
Then we add the melted coffee to the mixture.
Mix the dry ingredients together the flour, cocoa powder and salt.
Then we add it to the liquid mixture gradually, and stir with the hand mixer.
We prepare the tray and brush it with butter, put parchment paper in it and then pour the mixture inside.
Bake at 160 ° C for 30-35 minutes, depending on the oven temperature.
Decorate with cocoa powder or as desired, and chop after cooling.
Babylon tea with brown sugar and milk (Al-Jazeera)
Babel tea with brown sugar and milk
There are several names for this tea, "bubble tea" or pearl milk tea, which is a Taiwanese tea, and it is known as (bubble tea).
The "bubble" part of its name refers to the foam you get while preparing it, as well as the delicious little black balls at the bottom of the cup called tapioca balls.
Ingredients:
1.5 liters of fresh milk
4 tea bags
50 grams of light brown sugar
Snow to taste
Ready-made tapioca balls, as desired.
Method:
Put milk, tea and sugar in a jug, and boil only one stalk.
Leave it for a quarter of an hour to cool.
Then we remove the tea bags and put them in the refrigerator until use.
We add ice cubes and tapioca balls when serving.