Tag: Malaysian
Kacang Phool (Malaysian Foul Medammas)
Kacang Phool (Malaysian Foul Medammas)
Kacang phool is the Malaysian twist on Egyptian foul medammas. Fava beans are puréed and cooked with onions, garlic, and spices. The bean purée is then topped with a fried egg, jalapeños, green onions, and a light dusting of ground cumin. Crusty bread is used to scoop up the beany goodness. This dish is typically eaten for breakfast and lunch, but you could eat the hell out of this at any hour of the day. So simple, yet unbelievably tasty.
Equipment
- food processor
Ingredients
- 1 tbsp butter
- 1 can fava beans
- 1/2 large onion
- 3 garlic cloves
- 2 tbsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp curry powder
- 1/2 tsp ground fennel
- 1/2 tsp chili powder
- salt to taste
Kacang Phool Accoutrements
- fried egg
- jalapeños thinly sliced
- green onions finely chopped
- ground cumin
- crusty bread
Instructions
- Place the onion and garlic in a food processor.
- Process into a paste.
- Melt the butter in a pot over medium high heat. Sauté the onion garlic paste for 3 minutes.
- Add in the spices and cook for 1 minute.
- Purée the fava beans with it’s stock in the food processor.
- Add the puréed beans to the pot. Simmer over medium heat for 5 minutes.
Pineapple Prawn Curry
Pineapple Prawn Curry
Pineapple prawn curry is prepared for special occasions such as Chinese New Years, family reunions, etc. Homemade curry paste using as Malaysian specific shrimp paste called Belacan is cooked until fragrant, then simmered with water, pineapple, then coconut milk. The shrimp are added at the last 2 minutes of cooking. I highly recommend using larger sized shrimp for this curry; at least 16-20ct. Smaller sized shrimp cook a lot faster and end up being over cooked in a curry sauce such as this. The larger ones will stay more tender and less chewy. Serve will steamed white rice.A helpful tip when using turmeric, fresh or powdered, when making a curry paste: unless you want your blender or food processor to be permanently dyed yellow, mix it into the rest of the paste ingredients in a separate bowl.
Equipment
- Food processor, immersion blender, or mortar and pestle.
Ingredients
Curry Paste
- 20 dried arbol chilies seeded
- 10 Chinese shallots
- 5 garlic cloves
- 2 stalks lemongrass bottom 4”, chopped
- 1 tbsp turmeric root grated
- 1 tbsp galangal minced
- 1 tbsp shrimp paste belacan
Pineapple Prawn Curry
- 3 tbsp vegetable oil
- 1 1/2 cups water
- 1/2 small pineapple cut into 1 1/2” chunks
- 1 1/2 cups coconut milk
- 1 lb 16-20ct. shrimp peeled and deveined
Instructions
- Soak the seeded dried chilies in boiling water for 15 minutes.
- Add all of the curry paste ingredients to a blender or food processor.
- Blend until smooth.
- Heat up cooking oil in a large sauce pan over medium high heat. Add n the curry paste. Cook for 3-4 minutes until fragrant.
- Add the pineapple and the water. Simmer for 15 minutes.
- Pour in the coconut milk. Simmer for 5 minutes.
- Add in the shrimp and cook for 2 more minutes.
Roti Canai
Roti Canai
Roti Canai is a flatbread that originated from India that is eaten with almost everything in Malaysian cuisine. While this recipe has minimal ingredients, it’s kind of hard to make. Mixing the ingredients and kneading is simple enough. Letting it sit is easy. The hard part lies in getting the roti thin enough. Once you flatten each dough ball with your hands, you have to pick it up and slam it to make it spread even thinner without creating holes. Then you fold it. Taking the folded dough, you let it stretch by holding it vertically and dropping it into another ball like shape. This creates in pockets in the roti, allowing it to be flaky like a croissant once it’s flattened again. It is worth all of the effort in the end.
Ingredients
- 1 1/4 cup wheat flour
- 2 tsp sugar
- 2 tsp salt
- 1/2 cup minus a tbsp water
- 2 tbsp olive oil
Instructions
- Dissolve the sugar and salt in the water.
- Add to the flour and need dough for 5 minutes.
- Separate dough into 3 separate balls. Cover in oilfive oil and let sit for at least 40 minutes, preferably overnight in the refrigerator.
- When ready to use, flatten the dough balls with your hands as thin as possible. They need to be less than 1/8” thick.
- Fold the bottom 2/3rds up, then the top over like so.
- Hold the folded piece up vertically. It will begin to pull. Drop the stretched dough into a ball like shape like so. What this process does is create air pockets within the dough ball.
- Let these rest for another 40 minutes.
- When ready to cook, flatten the dough balls again.
- Add a tbsp of cooking oil to a griddle over medium high heat. Through on one of the roti.
- Cook for 1 1/2-2 minutes a side.
