Oneeda's Kitchen Blog

1 cup onions, chop coarsely
3 cloves garlic, chop finely
1cm ginger, chop finely
1 tbsp macademia nuts, chop finely
1 tsp ground coriander
1 tsp chili paste
500g chicken parts, bite-size pieces
6 cups water
1 tsp salt
1/2 tsp ground white pepper
2 cups rice noodles, cooked
2 cups bean sprouts
oil for frying
2 eggs, hard boiled and cut into wedges
1/2 fried shallots, for garnishing (optional)

Heat oil in wok and fry onions, garlic and ginger until onions are transparent. Add macademia nuts, ground coriander and chili paste. Stir fry for 3 minutes. Add chicken parts and stir fry for 5 minutes. Add water, bring to boil and simmer for 45 minutes. Remove chicken parts, strip meat from bones, discard skin and bones. Strain stock and return to boil. Add salt and pepper to taste. Place noodles, bean sprouts and chicken meat in bowls and pour soup over. Garnish with fried shallots and eggs. Serve hot. Serves 4 bowls.

This is a Malaysian pickle served as an appetizer.

1 cup vinegar
1/2 cup water
1/3 cup sugar
1 tbsp lemongrass, chop fine
1 tbsp galangal, chop fine
3 cloves garlic, whole
1 tsp sesame seeds
1 tsp turmeric (either fresh or powder)
1 tsp chilli paste
1/2 cup carrots, julienne
1/2 cup cucumber, julienne
1/2 cup cauliflower, broken into florets
1/2 cup shallots, whole

Bring vinegar, sugar, sesame seeds and water to boil. Add lemon grass, galangal, garlic, turmeric and chilli paste and simmer for 5 minutes. Add carrots and cauliflower, simmer for 3 minutes. Add cucumber and onions. Allow to cool and then refrigerate for 24 to 48 hours. Drain and serve cold.

Ingredients

1 (4 pound) whole chicken, cut into pieces
6 cloves garlic, chopped
4 tablespoons oyster sauce
2 tablespoons curry powder
1/2 cup vegetable oil

Directions

To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

Another Malaysian salad served with Rendang and Rice.

1 cucumber, skinned and sliced
1 red onion, sliced into rings
2 slices fresh pineapple, cubed
1 red chilli pepper, sliced
vinegar
salt and sugar to taste

Add all the ingredients in a bowl. Add enough vinegar and sugar to have that sweet and sour taste. Serve cold.

A great Malaysian salad.

½ green cabbage
1 cucumber
3 potatoes (boiled in jackets)
3 hard-boiled eggs
100g bean sprouts
100g long beans
3 beancurd cakes (pre-fried)

Skin potatoes and dice. Parboil long beans and cut 1 cm in length. Slice cabbage in small squares. Bring to boil.(don’t overcook). Julienne cucumber. Parboil beansprouts. Slice eggs into quaters. Place the vegetables decoratively on a large platter. Serve individually with peanut sauce.

For Peanut Sauce:
1 med onion
2 tbs oil
2 tsp ground chilli
1 cup coconut milk
4 tbs ground roasted peanuts
1 tsp lemon juice
salt/sugar to taste

Saute chopped onion in oil. Add ground chilli, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.

Ingredients

1 clove garlic, minced
1 red pepper, finely sliced
1/2 head white/green cabbage, finely shredded
2 eggs
1 tbs oil
1/4 cup chicken stock, pre-heated
salt and pepper to taste

Method
In a wok, heat 1 tbs oil and saute garlic and red pepper. Add cabbage, salt and pepper and stir-fry for 5 minutes. Before serving, add beaten eggs. Stir well. Serve hot. Serves 2.

The famous Hainanese chicken rice has become one of Malaysian’s favourite rice dish.

For rice and chicken:
2 cups long-grain rice, rinsed
chicken pieces (you can use your favourite parts)
1 cm ginger, shredded finely
1 cm garlic, minced
3 cloves
1 cinnamon stick
2 screwpine leaves
salt to taste

Cook chicken in water with screwpine leaves and salt for 20 to 30 minutes (do not overcook). Remove chicken, reserving stock for rice.
In a saucepan, fry garlic and ginger in hot oil until golden and fragrant. Add rice, cloves and cinnamon stick and fry for 2 minutes. Add screwpine leaves, pour in enough chicken stock to cook rice.

For chilli sauce:
5 fresh red chillies
1 cm ginger
1 lime
1 clove garlic
1 tsp vinegar
sugar
soya sauce or salt

Put ginger, red chillies and garlic in a food processor and grind. Add vinegar, soya sauce/salt and sugar according to taste. Squeeze a little lime before serving. You should have a hot, sweet and sour sauce.

Serve the rice with the chicken pieces garnished with sliced cucumber and chillie sauce. Serves 2.

It is called ‘festive yellow rice’ because it is traditionally served during a festival. Keeping with tradition, the Chinese would serve nasi kunyit to mark the birth of their newborn, or as an offering to the Gods. To the Muslims, it has ritual significance and they would serve it during weddings or other grand festive celebrations. This rice is delicious when eaten with Rendang or Chicken Curry.

3 cups glutinous rice
1/4 tsp turmeric powder
1/4 tsp salt
4 cups coconut milk
1 cm ginger root (smashed)

Rinse rice and cover with water. Add turmeric powder and soak for 3 hours. Drain rice. Place in a large pot and cook over moderate heat in coconut milk, seasoned with salt ginger root. Serves 4.
You can cook this the same way you would boil rice in a rice cooker.

Ingredients

1 (3 pound) whole chicken, cut into 8 pieces
1 teaspoon ground turmeric
salt to taste
1/4 cup dried red chile peppers
3 fresh red chile pepper, finely chopped
4 cloves garlic, minced
1 red onion, chopped
1 (3/4 inch thick) slice fresh ginger root
2 tablespoons sunflower seed oil
1 cinnamon stick
2 whole star anise pods
5 whole cloves
5 cardamom seeds
2 tomatoes, sliced
2 tablespoons ketchup
1 teaspoon white sugar, or to taste
1/2 cup water

Method

Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

There are many variations for this dish. You can fry the rice with vegetables only or added with beef or seafood (prawns or crab). Here is a basic recipe you can improvise on.

Ingredients

2 cups long-grain rice, cooked
1 pc chicken breast, boneless and skinless, sliced thinly
1/4 cup celery, sliced
1 red pepper, diced
1 onion, diced
1/4 cup frozen green peas
1/4 cup frozen corn kernels
1 carrot, parboiled and diced (or you can buy pre-frozen)
1 clove garlic, minced
1 sachet chicken stock
green onions, chopped for garnishing
1 tsp ground chilli (sambal oelek) – omit this if you do not want it spicy
soy sauce and pepper to taste
oil for frying

Method

In a wok, heat oil. Saute garlic and onions until slightly brown. Add ground chilli and fry for 2 minutes. Add chicken and cook until chicken is no longer pink. Add chicken stock and all the vegetables, and cook for about 5 minutes. Stir in rice and mix thoroughly. Add soy sauce and pepper to taste. Cook for another 5-7 minutes. Garnish with green onions. Serve hot. Serves 2. You can also garnish with a basic omelette, sliced thinly.