Food is a national pastime for Malaysians. As a melting pot of cultures, many of the cuisines are a fascinating mix of Malay, Chinese, Indian and Nyonya. Wondering what it feels like to dine like the locals? Here are some recipes for you to try out!
1 teaspoon cumin seeds
3 tablespoons butter
1 scant tablespoon curry powder
2 tablespoons neutral-flavored oil, such as canola
75g popping corn
Salt to taste
- Toast the cumin seeds on a small skillet in medium heat, until aromatic, for about 30 seconds. Set the seeds aside.
- Melt butter on small saucepan over low heat. Add curry powder and stir well â€“ until smooth. Set aside.
- Add oil and corn in a medium saucepan, with medium heat.
Cover the three quarters of the pan to let steam escape. When the popping subsides, remove pan from heat.
- Transfer the popcorn to a large bowl and drizzle on the curry butter.
Sprinkle toasted cumin seeds and salt if desired. Serve immediately as a snack.
6 pieces chicken thigh, cleaned and washed
3 tbsp turmeric powder
2 tbsp sea salt
2 tbsp sugar
2 tbsp ground white pepper powder
1 tbsp finely ground fresh chili (optional)
Enough oil for deep frying
- Season chicken thigh with turmeric, sugar, ground pepper, sea salt and ground chili and store in large container for 2-3 hours or longer.
- Heat oil in fryer or deep skillet at medium high. When hot, place chicken and fry until cooked.
*Tip: To check if the chicken is cooked, pierce a chopstick or bamboo stick into the chicken.
If there is still blood fusing out, fry again.
- Once cooked, take out chicken and place on paper towel to drain oil. Serve with rice or as a snack.
650g Manila clams, or any kind of clams
2 tablespoons cooking oil
1 Â¼Â tablespoons seafood curry powder
1 tablespoon Malaysian Linghamâ€™s hot sauce, or any type of chili sauce
1 teaspoon oyster sauce or to taste
A few sheets of fresh or frozen banana leaf (rinsed and wiped clean and dry with paper towels)
- Rinse clams with cold water thoroughly, scrub the shells, drain the water, and set aside.
- Heat up the pan on medium heat and add a little cooking oil to coat the surface.
Lay the banana leaves on top of the pan.
- Add the remaining cooking oil onto the banana leaves, and then add clams into the pan and start stirring.
- As soon as the clams start to open, add curry powder, hot sauce, oyster sauce
and stir well with the clams. Cover the pan with its lid and cook for a few minutes or until all clams are open.
Dish out and serve immediately.
* Note: The banana leaves will be burnt when cooked, but it adds a tantalizing aroma to the clams.
Please feel free to contact usÂ if you would like to learn more recipes or taste these scrumptious delicacies in Malaysia!