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Malaysia Kitchen US
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Malaysia Kitchen to introduce Malaysian cuisine to the American home via Chef Christina Arokiasamy, author and Malaysian food ambassador to the United States.
Malaysia Kitchen to introduce Malaysian cuisine to the American home via Chef Christina Arokiasamy, author and Malaysian food ambassador to the United States.

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Masala Vada

Ingredients
Channa dal/kadalai paruppu - 1 cup
Rice flour/Raw rice - 1 tblsp
Onion - 1
green chillies - 5
Fennel/ soambu - 1 tsp
Coriander, mint leaves, chopped - each 2 tblsp
Salt - as needed
Curry leaves - 1 sprig
Ginger - 1 inch piece
Garlic - 5-6 cloves

Method
1. Soak channa dal for 3-4 hours. First grind ginger, garlic, chillies and fennel coarsely.

2. Then drain channa dal completely and add it in two batches and grind coarsely. Not too smooth not very coarse too. Refer picture. One or two channa dal can be whole.

3. Mix finely chopped onion, coriander and mint, salt, rice flour and curry leaves.

4. Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Heat oil in kadai meanwhile. Shape each ball to flat patties of medium thickness.

5. Deep fry in hot oil until golden in colour,flipping once in between. Always cook in medium flame to ensure even cooking and golden colour. When you drop oil, heat should be high. Simmer after you drop all vadas and cook in medium flame until done. Drain in paper towel.
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Have you ever tasted Mangosteen? The flesh of this fruit is very sweet with a hint of tang, and is very high in Vitamin C! Mangosteen is very popular among pregnant women as it boosts the immune system with its Vitamin C, as well as maintains the elasticity of your skin.
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Durian, also known as King of the Fruit in Asia, is a fruit that a lot of people either love or hate. I personally love the mildly sweet, almondy taste the and very creamy texture, similar to a rich cheesecake. Have you ever tried Durian? What did you think?
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Isn't Ang Ku Kueh just beautiful? This gooey dessert made of glutinous rice flour is filled with sweet mung bean and peanut, and its traditional Chinese designs that are amazingly detailed!
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Have you ever tasted Ondeh Ondeh?
This funky looking dessert balls are made from either glutinous rice flour or sweet potatoes, coated with shredded coconut, and are filled with the sugary brown Gula Melaka surprise right in the middle!
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From Kuih Lapis, to Pisang Goreng, to Ondeh Ondeh, Malaysia's desserts are just as appealing to the eyes as they are to your tastebuds!
What is your favorite Malay dessert?

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Malaysian Beef Rendang is one of my favorite Malaysian dishes, but what about if you are Vegetarian/Vegan? Don't worry, this Vegetarian Rendang is beautifully fragrant and traditional, but made with Tempeh instead! Give it a try
http://buff.ly/2q0zCHB
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Stuffed Tofu/Tahu Sumbat

Ingredients:
3 pieces firm tofu – cut in half diagonally into 2 triangles
Half cucumber – julienned
A small carrot – julienned
A handful of bean sprout – removes the tails and blanched briefly

Sauce:
4 fresh chilies
2 cloves garlic
½ tsp salt
2 tbsp sugar – more if you like it sweeter
¾ cup water
3 tbsp vinegar

1. Cut the tofu and pat it really dry on paper towel. Heat up the oil and fry them until golden brown. Drain the oil on paper towel and set it aside to cool down.
2. Mix the bean sprouts, cucumber, and carrot together. Cut a slit on the tofu, open it up with your fingers and stuff some of the vegetables into it.
3. Serve it with the chili sauce.

For the Chili sauce:
Blend the chili and garlic with a bit of water. Heat up a small pot; add the blended chili, water, vinegar, salt and sugar. Bring it up to boil and let it simmer and reduce to half and sauce thickens. Serve with the stuff tofu.
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Malaysian Beef Rendang is one of my favorite Malaysian dishes, but what about if you are Vegetarian/Vegan? Don't worry, this Vegetarian Rendang is beautifully fragrant and traditional, but made with Tempeh instead! Give it a try
http://buff.ly/2pOzm26
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Have you tried this Penang Street Noodles dish? Guess its name?
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