Pressure Cooker Pandan Custard

1 cup unsweetened coconut milk
3 eggs
1/3 cup sweetener of choice
3-4 drops pandan extract
Green food coloring (optional)

Blend together the eggs, milk, sweetener and the pandan extract, and pour it into a 6-inch heatproof bowl. Cover with foil.

Place 2 cups of water into your liner, place a trivet in the liner, and place your bowl onto the trivet.

Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.

Cool in refrigerator until the custard is set.

Ideas for Egg Lunches: Malaysian Curry

(Adapted for hard boiled eggs)

1/2 cup (125 ml) vegetable oil
3 star anise
1 cinnamon quill
4 whole cloves
10 curry leaves
1 large red onion, chopped
80 g (2/3 cup) Malaysian meat curry powder
400 ml coconut milk
lime halves (optional)

hard boiled eggs, for serving

Heat oil in a large saucepan over medium heat. Add star anise, cinnamon, cloves and the curry leaves, and cook, stirring, for 30 seconds or until fragrant.

Add onion and cook, stirring, for 3 minutes or until lightly browned. Stir in curry powder.

Add 60 ml coconut milk and stir to combine, then cover and cook for 1 minute.

Add remaining 340 ml coconut milk and 125 ml water, then stir to combine.

Cover again, bring to the boil, then reduce heat to low and simmer for 20 minutes or until thick.

Squeeze over the limes, then add them to the curry, if desired.

Ideas for Egg Lunches: Malaysian Sweet and Sour

(Adapted for hard boiled eggs)

1 onion (cut into rings and then cut into half)
1/2 red chili (sliced thinly)
1/2 stalk scallion (sliced diagonally)
1/8 teaspoon salt
1/8 teaspoon fish sauce (optional; if you don’t use fish sauce, add extra salt)
3 1/2 tablespoons sugar or to taste
3 tablespoons cooking oil
Tamarind pulp (the size of a small ping pong ball)
1 cup water

Hard boiled eggs for serving

In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the tamarind pulp to extract the juice. Use only the juice and discard the pulp.

Heat up your wok and add in the cooking oil.

Sauté the onions for 2-3 minutes until they turn slighly brown or aromatic

Lower the heat, add the tamarind juice and bring it to boil.
Add in sugar, salt, fish sauce, scallion and chili. Simmer for 1-2 minutes.

Serve hot.

Dry Fried Green Beans with Sambal Oelek

2 T neutral oil
1 lb green beans, whole, or Chinese long beans, cut into 4″ lengths
1 T chopped garlic
1 T chopped fresh ginger
1/4 C chopped scallions
1/2 t sambal oelek or Sambal
1 T soy sauce
1/2 t sugar
+ kosher salt

Heat 1 tablespoon of the oil in a wok over medium heat. After a minute (or as soon as the oil is getting to the oh shit this oil means business level of heat), add the green beans and stir-fry until they start to shrivel and turn brown, 8 minutes. Transfer to a plate.

Turn the heat up to high and add the remaining 1 tablespoon oil. Add the garlic, ginger, and scallions. Stir-fry for a few seconds until fragrant, then add the sambal. Add the green beans, soy sauce, and sugar. Toss until the beans are coated in sauce and heated through. Season to taste with salt and serve immediately.

Edamame with Miso Sambal

1 pound frozen edamame in their pods
2 tablespoons vegetable oil
4 garlic cloves, minced
4 tablespoons chili sauce, such as sambal
2 tablespoons red or white miso paste

Prepare the edamame according to the package instructions, or until just steamed through. Transfer the cooked edamame to a serving bowl.
In a small skillet, heat the vegetable oil over high heat. Add the garlic and chili sauce to the hot oil, and cook until combined and fragrant, 30 seconds. Add the miso and mix together for another minute.

Remove the skillet from the heat and pour the spicy miso mixture over the edamame. Toss to coat, and serve immediately.

Chicken Rendang

Sauce:
1/2 can good-quality coconut milk
2 tbsp. fresh lemongrass, finely chopped (can also be purchased frozen at Asian food stores)
1 onion, peeled and quartered
4 cloves garlic
1 thumb-size piece galangal (or ginger)
1 to 3 red chilies, depending on how hot you like your curry (de-seeded if less heat is desired), or 1/3 to 3/4 tsp. dry chili flakes
3/4 tbsp. tamarind paste
1 tbsp. brown sugar
2 tsp. dark soy sauce
1/4 cup fish sauce
1/2 tsp. turmeric
1 heaping tbsp. ground coriander
1 tbsp. ground cumin
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1 tsp. shrimp paste (available by the jar at Asian food stores), or add 1 tbsp. more fish sauce

For Dish:
1 lb. chicken pieces
2 whole star anise (available at Asian food stores), optional

For Garnish:
Fresh coriander (cilantro) leaves, optional

Place all sauce ingredients in a food processor. Process well to form a thick curry paste. If you don’t have a food processor, simply chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients. These herbs and spices can also be ground together with a pestle and mortar.

Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili or chili sauce. If too sour, add a little more brown sugar.
Place sauce in a wok or pot over medium-high heat. Add chicken pieces plus the whole star anise, if using, and stir well. Continue stirring occasionally as you bring to a boil. Then reduce heat to a simmer. Do not cover, as you want the sauce to reduce and become thicker.

Allow the curry to simmer, stirring occasionally, for up to 1 hour, or until chicken is cooked and tender. The sauce will reduce so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the pan).

Serve directly from the wok with any extra sauce poured over. Garnish with a sprinkling of fresh coriander, if desired. Serve with Thai jasmine-scented rice or easy Thai coconut rice. This dish can also be served with flat bread.

Steamed Egg Pudding

120ml fresh milk
2 Tbs sugar
2 Tbs juice from grated old ginger
2 medium-sized eggs, beaten
Wolfberries and mint leaves to garnish

In a microwave, warm a bowl of fresh milk for about 20 seconds.

Stir sugar into the milk.

Add grated ginger juice and beaten eggs into the milk mixture. Mix well and strain the mixture.

Cover the bowl in plastic wrap.

Fill a third of a medium-sized pot with water and place the bowl of milk and egg mixture on a pot stand. Ensure the base of the bowl does not touch the water.

Bring the water to a boil before turning the heat down to medium.

Steam the milk and egg mixture for about 12 minutes. Lift the lid every four to five minutes to release steam.

Remove the bowl of steamed egg pudding carefully. To check if it is ready, shake the bowl slightly. The wobbly pudding should jiggle.

9. Garnish with wolfberries and mint leaves. Serve.

Serves one

Curry Mee

2 tablespoons oil
1 onion, minced
3 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass
1 tablespoon red curry paste
1/2 pound boneless skinless chicken thighs, thinly sliced
3 tablespoons curry powder
1/2 teaspoon turmeric
1 13.5 ounce can coconut milk
4 cups chicken stock
3 tablespoons fish sauce (optional for vegetarians)
1 teaspoon sugar
8 ounces egg noodles
salt, to taste
2 handfuls raw bean sprouts, washed and trimmed
Cilantro leaves, for garnish
1 lime, cut into wedges

Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.

Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.

Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.

Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.

Basic Roti Jala

Combine:

2 cups flour
1 teaspoon salt
1 teaspoon turmeric
2 eggs
1 cup water
1 cup coconut milk

Place in a water bottle with three holes cut in the top.

Scribble in circles on a hot oiled pan, starting atvtge outside and moving around the pan.

Give it a minute or so. It is done when it stays firm as you lift one side with a spatula.

Slide it out of the pan cooked side down. Fold left and right sides slightly over, then roll.

(See: https://m.youtube.com/watch?v=HCMrudOt5Jc)

Beef Rendang

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

Chop the spice paste ingredients and then blend it in a food processor until fine.

Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.

Add the beef and the pounded lemongrass and stir for 1 minute.

Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.

Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.

Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.

Add salt to taste. If not sweet enough, add more sugar to taste.

Serve immediately with steamed rice and save some for overnight.

Malaysian Chicken Curry with Potatoes

2 tablespoons oil
1/2 onion, diced
1 oz (25 g) curry powder for meat
1 1/2 lbs chicken, chopped into pieces
3 cups water (seemed like too much)
1 big tomato, cut into wedges, optional
2 small potatoes, peeled and cut into wedges
4 hard-boiled eggs, optional
1/2 cup coconut milk (or 3/4 cup milk)
Salt to taste

Add the oil to a big pot and heat it up until hot.

Add the onions and stir-fry until aromatic before adding the curry powder. Do a few quick stirs until you smell the aroma, then add the chicken, stir to combine well, for about 1 minute.

Add the water into the pot and bring it to boil. Lower the heat and add the tomatoes, potatoes and eggs.

Cover the pot and let simmer for about 30-45 minutes, or until chicken becomes tender.

Add the coconut milk and salt to taste and simmer for another 5 minutes or so. Dish out and serve immediately with steamed rice.

Read more at http://rasamalaysia.com/malaysian-chicken-curry/#O05G6XyRRtTtA1Wq.99

Nyonya Chicken Curry

(NOTE: Only about one serving)

Pounded Aromatics
4 shallots, skin removed
2 garlic cloves
1/2 cm ginger, skin removed

Curry Powder Paste
2 tablespoons meat curry powder
2 tablespoons water

Sauce
130g (4.6 ounces) chicken boneless thigh or breast meat, cut into bite sized pieces
2 tablespoons of oil, preferably a neutral higher heat oil like canola, grapeseed,
1 stalk curry leaves
2 cm (about 1/2 inch) stick of cinnamon stick
1 star anise
2 cloves
2 cardamon
180 mL (6 ounces) water
30g (1 ounce) potatoes, cut into cubes
1 tsp tamarind juice
1/2 tsp salt
70 mL (2.4 ounces) coconut milk

Make “Pounded Aromatics” paste: pound together shallots, garlic, and ginger in a mortar and pestle. Set aside.

Mix together curry powder and water to make the Curry Powder Paste. Set aside.

Add oil to a skillet at medium heat and cook curry leaves, cinnamon stick, star anise, cloves, and cardamon until fragrant.

Add Pounded Aromatics to the skillet and saute for a few more minutes until the mixture is sticky and “goopy” but not caramelized.

Add Curry Paste and fry until the oil separates.

Add water, potatoes, tamarind juice, and salt. Let simmer.

Once the potatoes are almost cooked, add chicken and coconut milk.

Continue cooking until chicken is cooked.

9. Serve!

Disclaimer: There are some affiliate links to products on Amazon on this page. If you click on the link and buy the product, I get a little commission from the sale.

Roti Jala

300 grams (about 2 1/2 cups) all-purpose flour
1 teaspoon salt
Scant 1/4 teaspoon turmeric
3 ounces coconut milk
2 cups water, divided
3 large eggs
2 tablespoons light vegetable oil
Oil for greasing

Sift flour, salt and turmeric into a medium-sized mixing bowl. Mix coconut milk and about a third of the water. Make a well in the center of dry ingredients. Pour in coconut milk mixture, eggs, another third of the water, and oil. Using a wooden spoon, gradually incorporate flour into the liquid to make a smooth, thick batter free from lumps. Do not over-mix.

Stir in remaining water. Strain batter through a fine sieve to remove any lumps. Cover bowl with plastic wrap. Let rest for 20-30 minutes.

Heat a heavy iron griddle or non-stick pan over medium heat and brush surface lightly with oil.

Stir batter. Dip roti jala mould into it, filling it about half-full. Moving in steady concentric circles, form fine, lacy pancakes.

Once roti jala is lightly colored, remove using a spatula and place, top-side down, on a plate. (There is no need to cook both sides.) Fold into wedges or form into small neat rolls.

Malaysian Chicken Curry (Kari Ayam)

8-12 chicken thighs
1/2 cup (125 ml) vegetable oil
3 star anise
1 cinnamon quill
4 whole cloves
10 curry leaves
1 large red onion, chopped
80 g (2/3 cup) Malaysian meat curry powder
400 ml coconut milk
lime halves (optional) and steamed rice, to serve

Rub chicken with 1 tsp salt, then set aside.

Heat oil in a large saucepan over medium heat. Add star anise, cinnamon, cloves and the curry leaves, and cook, stirring, for 30 seconds or until fragrant.

Add onion and cook, stirring, for 3 minutes or until lightly browned.

Stir in curry powder, then add chicken and stir until well coated.

Add 60 ml coconut milk and stir to combine, then cover and cook for 1 minute.

Add remaining 340 ml coconut milk and 125 ml water, then stir to combine.

Cover again, bring to the boil, then reduce heat to low and simmer for 20 minutes or until chicken is cooked through; add extra water if the curry is too thick.

Squeeze over the limes, then add them to the curry, if desired. Serve the chicken curry with steamed rice.

Malaysian Meat Curry Powder

10 whole cloves
10 whole black peppercorns
4 whole cardamom pods
1 cinnamon stick (about 2-inches/5 cm)
4 whole dried red chilies
4 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp fennel seeds
1 tsp turmeric

Place a pan over medium heat and toast the cloves, cardamom and peppercorns. Toss a few times, and as soon as they begin to smoke and release their fragrance, set them aside to cool.

Do the same for the cinnamon stick and dried chilies. Set aside separate from the other spices.

Next, toast the coriander seeds. Set aside separately.

Finally, toast the cumin and fennel seeds together. Set aside separately.

Let the spices cool completely.

To grind the spices, you can either use a mortar and pestle or a spice grinder. Starting with the harder items first, pound together the cloves, peppercorns, and cardamom.

Next, add the cinnamon stick and chilies and grind well.

Add the cumin and fennel, finishing with the coriander seeds and turmeric.

Once you have finished pounding, you can strain the spices through a sieve to achieve an even finer powder. If there are large bits left over, you can grind these again and strain.

This blend of spices lends wonderful flavor to many curry dishes. To ensure freshness, store any leftover spices in an air-tight container.

Coconut Curry Noodle Soup with Chicken

2 tablespoons oil
3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
8 oz. boneless chicken breast or thighs, sliced
4 cups chicken broth
1 cup water
2 tablespoons fish sauce
2/3 cup coconut milk
6 oz. dried rice vermicelli noodles
1 lime, juiced
Sliced red onion, red chilis, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Perfect Soy-Grilled Steak

1/4 cup soy sauce
1 teaspoon peeled and minced ginger
1/2 teaspoon peeled and minced garlic
1 tablespoon honey, molasses or hoisin sauce
Freshly ground black pepper to taste
Juice of 1/2 lime
1 16- to 24-ounce boneless steak (rib-eye, skirt or strip), or one 24- to 32-ounce bone-in steak (rib-eye or T-bone)

Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.

Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.