3 Malaysian Recipes to Try

Need to make the perfect savory and sweet dish combo for your family? Try these delicious Malaysian recipes.

Mee Rebus

Ingredients: 1 pack soaked and blanched vermicelli noodles, 1 pack blanched yellow noodles, 1 pack instant chicken curry paste, 3 peeled sweet potatoes, 4 peeled potatoes, 7 cups chicken broth, 1 tablespoon sugar, 2 teaspoons chicken powder, 2 tablespoons concentrated tamarind paste without seeds, 2 hard boiled eggs, 2 green chilis, 2 red chilis, 4 fried shallots, 1 pack lightly blanched bean sprouts, 1 fried tau kua, 1 sambal, salt, and 1 lime wedge

Preparation: Boil potatoes and sweet potatoes in a pot of salted water, set aside the stock, then puree in a blender. Cook the puree with chicken curry paste and chicken stock in a pot. Stir occasionally until the consistency is smooth before adding the tamarind paste. Simmer for 10 minutes and add chicken powder, sugar, and salt. Serve the cooked yellow noodles and vermicelli in a shallow plate with tau kua, bean sprouts, eggs, green and red chili, lime, and shallots. Pour gravy on top.

Char Kway Teow

Ingredients: 1 tablespoon kecap manis, 3 tablespoons vegetable oil, 2 cloves garlic, 1 lap cheong, 6 raw peeled and deveined prawns, 400 grams flat rice noodles, 1 tablespoon sambal belacan paste, 2 tablespoons soy sauce, 1 teaspoon ground white pepper, 1 egg, 1 pack bean sprouts, 5 cloves garlic, 100 grams red chilis, 20 grams belachan, 2 teaspoons sugar, 1 ½ teaspoons salt, and ½ lime juice

Preparation: Combine red chilis, belachan, sugar, salt, and lime in a blender to make a paste then set aside. Heat oil in a wok over high heat and cook garlic and lap cheong for 1 minute before adding prawns, sambal belacan. Stir until cooked and add rice noodles, soy sauce, kecap manis, and white pepper. Add a tablespoon of oil in the center and crack an egg in it. Keep stirring until the egg is cooked then add garlic and bean sprouts. Once done, serve with the paste.

Cendol

Ingredients: 1,150 mL water, 1 teaspoon pandan essence, 4 pandan leaves, 65 grams mung-bean starch, ½ cup desiccated coconut, 110 grams sugar, 400 mL coconut milk, 100 grams gula melaka, 1 teaspoon salt, and iced water

Preparation: Make a granita by toasting coconut in a saucepan until golden brown. Next, add 500 mL water and sugar then bring to a boil. Simmer for 5 minutes before adding coconut milk. Remove from heat and let stand for 20 minutes, strain, and freeze overnight. To make the syrup, combine 250 mL water, salt, and sugar in a saucepan over medium heat until sugar has dissolved.

Meanwhile blend pandan leaves in 400 mL water until smooth. Strain then pour into the saucepan. Stir in pandan essence and flour. Keep stirring until sauce looks thick. Transfer mixture into a mold dipped in iced water. After 3 minutes, serve with coconut granita and syrup.