Stephanie Sharp - Simply Malaysian Cookbook: Easy yet Delicious Classics from Malaysia
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An informal delicious fusion between European and Southeast Asian cuisine. Malaysian cooking is flavorful and easy to love. This cuisine is unique because it borrows from many traditions such as India, Portugal, Thailand and China.
Malaysian Cookbook will prepare you and have you cooking these tasty dishes. You will enjoy cooking these meals because they are versatile and tasty. You will be so satisfied; they will become a part of your everyday cooking. Each recipe will be inspired by coffee houses, spice markets, kitchen gardens and fishing villages.
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Simply Malaysian Cookbook
Easy yet Delicious Classics from Malaysia
BY
Stephanie Sharp
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Copyright 2019 by Stephanie Sharp All rights reserved.
No part of this Book may be transmitted or reproduced into any format for any means without the proper permission of the Author. This includes electronic or mechanical methods, photocopying or printing.
The Reader assumes all risk when following any of the guidelines or ideas written as they are purely suggestion and for informational purposes. The Author has taken every precaution to ensure accuracy of the work but bears no responsibility if damages occur due to a misinterpretation of suggestions.
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Table of Contents
Malaysian cookbook aims to please and will teach you how to create stunning, colorful, flavorful and irresistible dishes.
This book provides you with 30 simples but tempting recipes with detailed descriptions and instructions of Malaysian ingredients and cooking methods which will allow you to produce from your own kitchen the exotic flavors of Malaysia.
Malaysia's cuisine has a very exciting and interesting blend from Indian, Chinese, Europe and Malaysian cooking. They draw on their multiethnic heritage and have developed unique variations on some Asian favorites. Malaysian cookbook has also added some exotic creations that are unforgettable and will introduce to you Malaysians diverse cultural culinary traditions.
Thanks to the protein-packed can chicken, this Tangy Noodle Salad will leave you satisfied and filled even longer.
Serves:
Time: 20 mins.
Ingredients:
For Noodle salad:
- 1 can chicken breast, drained and flaked (10-ounce)
- 1 package of thin rice noodles, uncooked (approximately cup)
- cup fresh cilantro, chopped
- 1 cucumber, small, seeded and diced
- 1 red onion, small, halved and sliced thinly
- cup mint leaves, fresh
- 1 can carrots, drained (8.25 ounce)
- cup coarsely chopped dry roasted peanuts,
- 1 cup baby corn, canned, drained
For Dressing:
- 1 tablespoon ginger, minced
- cup Thai red sweet chili sauce
- 2 tablespoons soy sauce
- cup lime juice, freshly squeezed
Directions:
For Noodle salad:
1. Bring a large pan filled with water to a boil over moderate heat.
2. Once boiling; carefully add the rice noodles and immediately remove the pan from heat. Let them soak in the hot water for a couple of minutes, uncovered.
3. Drain and then rinse them in cold running tap water.
4. Combine noodles together with chicken, baby corn, cucumber, carrots, red onion, peanuts, cilantro and mint in a large bowl.
For Dressing:
1. Combine sweet chili sauce together with soy sauce, lime juice and ginger in a small bowl.
2. Toss with the prepared noodle salad until evenly mixed.
Kerabu Timun is also known as the Spicy Cucumber Malaysian Salad. Just toss the salad with plenty of steamed rice and enjoy.
Serves:
Time: 30 mins.
Ingredients:
- cup dried shrimps, soaked in hot boiling water for a couple of minutes; rinsed and drained
- 1 tablespoon sambal belacan
- 3 shallots, peeled and sliced thinly
- 1 large cucumber
- lime
- 1 teaspoon sugar
- 1 teaspoon salt
Directions:
1. Pound the drained shrimps in a mortar and pestle until completely smashed or coarsely chopped them on a large, clean cutting board; set them aside until ready to use.
2. Now, using a vegetable peeler; peel the cucumber and cut it lengthwise into quarters; cutting off the strip of seeds completely.
3. Cut the cucumber strips diagonally into thick slices.
4. Now, in a large bowl; to draw out the juices from the cucumber; combine it salt and leave it for 20 minutes.
5. Rinse and drain.
6. Place the prepared dried shrimps together with cucumber, sambal belacan, shallots, sugar and salt in a large bowl. Squeeze the freshly squeezed lime juice on top of everything.
7. Toss until evenly mixed.
8. Transfer the contents to a small bowl; serve immediately with a lot of steamed rice.
This amazing Coconut and Chili Kerabu Salad is the number 1 hit where the Asian cuisine is concerned. Its light and refreshing!
Serves:
Time: 20 mins.
Ingredients:
- 2 cups bean sprouts
- red chili, seeded and chopped finely
- 1 red bell pepper, seeded and sliced thinly
- red onion, thinly sliced
- 2 tablespoons shredded coconut
- A small handful of mint leaves, chopped roughly
For Dressing:
- 2 teaspoons sugar
- 4 tablespoons fish sauce
- Juice of 2 limes, freshly squeezed
- 1 piece gingerroot, peeled, grated
Directions:
For Dressing:
1. Whisk the lime juice together with fish sauce and sugar in a large bowl.
2. Add the grated ginger root into the bowl; discard the fibrous bits and mix well.
3. Scatter the onion on top of the dressing; mix well and set aside for a couple of minutes at room temperature.
4. In the meantime, over med heat in a small skillet; toast the coconut until turns a lovely golden brown, for a couple of seconds, stirring continuously.
5. Tip it onto a clean, large plate and set aside.
6. For assembling: Add bean sprouts together with red pepper, red chili and mint to the onion mixture; toss evenly coated.
7. Transfer the contents to a clean, large-sized serving bowl; scatter the roasted coconut on top. Serve immediately and enjoy.
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