Malaysian cuisine is the second of my five-part gastronomical series on Southeast Asia. It is one of my favourite countries to visit because of its heritage and extraordinary street food.

Malays truly know the art of blending sweet, sour, rich and spicy all together to create magical dishes that leave you mesmerised with each spoonful. Through my journey across this beautiful country, I have handpicked some of my favourite dishes that you can replicate for any occasion by simply following my recipes below.

Malaysian laksa soup with prawns and chicken

Laksa is one of the most popular dishes in Malaysia. It is a noodle dish that is gaining popularity globally because of its scrumptious taste and is a full meal by itself.

Ingredients

⚫ For the laksa paste

⚫ Red Chillies: 6 (soaked in water for 30 minutes and then chopped finely. Retain the water.)

⚫ Galangal: 1½-inch, chopped fine (can use ginger instead.)

⚫ Shallots: 8 or onions: 2, chopped

⚫ Lemongrass: 1, white part only, pound and chop finely

⚫ Coriander leaves: ½ cup, chopped.

⚫ Hazel nuts: 1tbsp (I used peanuts as hazelnut was not available.)

⚫ Coriander powder: 1½tsp

⚫ Turmeric powder: ½tsp

⚫ Shrimp paste: 1tsp (Optional)

⚫ For the soup

⚫ Prawns: 10-12 of good size, heads removed but tails intact

⚫ Chicken: 2 thighs and legs

⚫ Coconut milk: 250ml

⚫ Fish sauce: 1tbsp

⚫ Sugar: 1½tsp

⚫ Rice flat noodles: boiled, drained and smeared with oil

⚫ For the condiments

⚫ Eggs: Boiled and cut in half

⚫ Bean sprouts

⚫ Coriander leaves

⚫ Fried onions

⚫ Lemon juice

⚫ Red bird eye chillies, chopped

⚫ Tofu: fried and cut into small squares (optional)

For vegetarians

⚫ Vegetable stock

⚫ Medley of vegetables blanched

Method
⚫ For the laksa paste

⚫ Blend all the ingredients into a very smooth paste with the water in which you soaked the chillies.

⚫ For the soup

⚫ Heat 1tbsp oil in a pan. Saute the prawn heads till they turn pink and a nice aroma comes out.

⚫ Add 4 cups chicken stock and add the chicken and simmer till the chicken is tender. This will take about 20 minutes. Strain the stock and take out chicken from the bones in chunks.

⚫ In a pot add 2tbsp of oil and saute the paste for at least seven minutes till you see specks of oil. If the paste sticks, sprinkle a little water and keep sauteing. Then add the coconut milk. The flame should be on medium. Add the stock, fish sauce and sugar. Salt according to taste. Simmer for 10 minutes. Now add the prawns and chicken and let it simmer till the prawns are cooked perfectly.

⚫ To assemble, in a soup bowl first put the noodles and then the condiments. Then ladle the soup with prawns and chicken. Add red chillies, lemon juice, salt and so on according to taste.

⚫ Serve hot.

Malaysian kapitan chicken

An amazing blend of flavours and creamy texture of the gravy takes this chicken dish to just another level.

Ingredients

⚫ For the curry paste

⚫ Chillies: 8, dry, soaked in warm water and then chopped. Retain the water.

⚫ Onions: 2, chopped fine

⚫ Galangal: 1-inch, chopped (you can use 2-inch ginger instead)

⚫ Garlic: 6 large size cloves

⚫ Lemongrass: 1, white part only, pound and chop finely

⚫ Peanuts: 1tbsp, roasted

⚫ Turmeric powder: 1tsp

⚫ Shrimp paste: 1tsp (optional)

⚫ For the main dish

⚫ Chicken: 750g, thighs and legs

⚫ Oil: ¼ cup

⚫ Coconut milk: 200ml

⚫ Kaffir lime leaves: 4

⚫ Lemongrass stalk: 1

⚫ Lime juice: 1tbsp

⚫ Sugar: 1tsp

Method
⚫ For the curry paste

⚫ Blend all the curry paste ingredients into a fine smooth paste using a little water.

⚫ For the main dish

⚫ Heat oil and add the paste. Then lower flame and keep sauteing the paste for at least 10 minutes.

⚫ Add the chicken and increase heat to high and saute the chicken well for at least five minutes.

⚫ Add coconut milk, half cup water, lime leaves, lemongrass stalk and salt to taste. Simmer until the gravy is slightly thick and chicken is soft and tender.

⚫ Best had with rice or parathas.

Nasi Lemak

Nasi Lemak is a Malay dish that consists of fragrant rice cooked in coconut milk and pandan leaf. It is now the country’s national dish.

Ingredients

⚫ For the rice

⚫ Jasmine rice: 2 cups

⚫ Coconut milk: 2 Tetra Paks, each is about 200ml

⚫ Lemongrass stalk: 1 (I did not have pandan leaf, so substituted)

⚫ Salt: 1tsp

⚫ Garlic: 2 cloves

⚫ Ginger: ½-inch piece

⚫ For the spicy sambal coarse paste

⚫ Dry red chillies: 8, soaked in water and then chopped

⚫ Fresh red chillies: 2

⚫ Garlic: 4 cloves

⚫ Shrimp paste: 1tsp (vegetarians can avoid this)

⚫ Onion: 1, chopped

⚫ For the sambal

⚫ Oil: 2tbsp

⚫ Onion: 1, sliced into rings

⚫ Dried anchovies: 1 cup (optional)

⚫ Brown sugar: 1tbsp

⚫ Tamarind water: 1tbsp

Method

⚫ For the rice

⚫ Put the rice, coconut milk and lemongrass in a saucepan.

⚫ Add enough water so that it comes to your first knuckle. Another way to measure it is to add two cups of water for every glass of rice. So, if you have two cups of rice, then you put your coconut milk and mix with water to make four cups.

⚫ Place over medium-high heat and simmer for about eight minutes and then cover it and cook on low heat for about five minutes. Turn the heat off and allow to rest for about five minutes.

⚫ For the spicy sambal coarse paste

⚫ Blend the spicy sambal coarse paste ingredients into a not-so-fine paste. It should remain slightly coarse.

⚫ For the sambal

⚫ Heat oil in a wok over high heat. Add the anchovies if using. And cook stirring till very crispy. Remove on absorbent paper.

⚫ Add the onion rings to the pan. Cook for three minutes till soft and remove and place beside the anchovies.

⚫ Add the chilli mixture to the wok. Reduce heat and stir fry till you see specks of oil.

⚫ Add the sugar, tamarind and 2tbsp water and simmer for three minutes. Put the anchovies (if using) in it and the onions. Transfer to a bowl.

⚫ For cooking chicken drumsticks

⚫ Marinate the chicken in coriander, cumin, red chilli powder, crushed lemongrass chopped fine, ginger, garlic and salt. Add a mixture of cornflour and eggs. Mix well. Heat oil in a large frying pan. Take the chicken and fry till golden brown and crispy.

⚫ To serve

⚫ Serve the rice in the middle. Surround it with boiled eggs halved, cucumber slices, fried peanuts, fried fish. Fried chicken drumsticks and, of course, the spicy sambal.

Mutton rendang

Mutton Rendang explodes with flavours as the meat is slowly cooked with spices and coconut milk. This dish can be prepared with your choice of meat and is best had with coconut rice.

Ingredients

⚫ Mutton: 1kg

⚫ Ginger: 1½ inch, chopped

⚫ Fresh red chillies: 5

⚫ Onions: 2 large, chopped

⚫ Garlic: 7 cloves, chopped

⚫ Galangal or ginger: 1-inch, chopped

⚫ Dry red chillies: 8, soaked in water and chopped

⚫ Lime leaves: 8

⚫ Tamarind juice: 2tbsp

⚫ Brown sugar: 2tsp

⚫ Turmeric: 1tsp

⚫ Grated coconut: 4tbsp, roasted

⚫ Cashew nuts: 8

⚫ Coriander seeds: 1tbsp

⚫ Lemongrass: 3, 2-inch white part only, chopped

⚫ Coconut milk: 1½ cups

⚫ Oil: 3tbsp

⚫ Water: 1 cup (increase if required)

⚫ Salt: To taste

Method

⚫ In a blender jar put ginger, garlic, onions, dry red chillies, brown sugar, turmeric, grated coconut, coriander seeds, tamarind water, cashews, lemongrass and salt. Grind to a fine paste by adding a little water.

⚫ In a pot, put oil and lime leaves and saute for a few seconds. Then add the paste. Fry till oil comes out. Then add the mutton and mix well and cook for about five minutes. Add the coconut milk and 1½ cups of water. Mix well and cook on low and let simmer for 1½ hours. Mix well and garnish with sliced red chillies.

Sayur lodeh (Vegetables made in coconut milk)

Sayur means vegetables in Malay language and lodeh means vegetable dish made in coconut milk. When it comes to making the best Sayur Lodeh, you need to ensure a good balance of flavours and creaminess of the coconut milk. My recipe delivers the right ratio to recreate the authentic taste.

Ingredients

⚫ Tofu: 150g, cut into small cubes and marinated with salt and turmeric.

⚫ Long beans: ½ cup

⚫ Cabbage: ½ cup

⚫ Brinjal: 1, medium size

⚫ Carrot: 1

⚫ Broccoli: 1

⚫ Onion: 1 large

⚫ Water: 1 cup

⚫ Coconut milk: 1 cup

⚫ Salt: To taste.

⚫ Lemongrass: 1

Method
⚫ Shallow-fry the tofu till golden brown and remove from heat.

⚫ Cut all the vegetables into small pieces.

⚫ Blend onion and turmeric with water until smooth.

⚫ In a wok add the onions and lemongrass. Boil on high heat for five minutes. Now add one cup water. When it boils after two minutes add the vegetables. Cook for about ??? minutes. Then add sliced fresh red chilli or red chilli powder according to taste. Then add the 1 cup of thick coconut milk. Keep flame on low. Now you can add tofu and cook on low heat for five minutes. The gravy should be nice and creamy.

⚫ Best had with plain boiled rice.

Murtabak

Murtabak is a very popular street food. Basically it’s like a delicious patty with mince filling. You can use mutton, chicken or even mixed vegetables for the vegetarians. The measure below makes about six Murtabaks.

Ingredients

⚫ For the dough

⚫ White flour: 250g (about 2½ cups)

⚫ Caster sugar: ½tsp

⚫ Salt: ½tsp

⚫ Water: ½ cup

⚫ Egg: 1

⚫ Butter: 1tbsp and some more for coating

⚫ For the mince filling

⚫ Mutton mince: 300g

⚫ Onion: 1 finely chopped

⚫ Ginger paste: 2tsp

⚫ Garlic paste: 2tsp

⚫ Cumin powder: 1tsp

⚫ Coriander powder: 1tsp

⚫ Red chilli powder: 1½tsp

⚫ Eggs: 2, beaten

⚫ Coriander leaves: ½ cup, finely chopped

Method
⚫ For the dough

⚫ In a large mixture bowl put the flour and the butter. With fingers, mix and make a crumbly texture. Dissolve the salt and sugar in half cup of warm water.

⚫ Make a well in the bowl and put the egg in it. Add half the water and start bringing the dough together. Then add the rest of the water and bring the dough together.

⚫ On a work surface, start kneading the dough for at least 10 minutes. Then make equal balls and coat each with butter and place on a greased tray and cover with cling film and put in the fridge for about six hours.

⚫ For the mince filling

⚫ Heat 2tbsp oil in a cooker, add the onions and saute till they are soft.

⚫ Add ginger and garlic and saute for one minute.

⚫ Then add cumin, coriander, turmeric and red chilli powder. Now add the mutton and saute for five minutes.

⚫ Add salt and 1½ cups water and pressure cook for four whistles or till the meat is cooked and the water has evaporated. Transfer to a bowl and let it cool.

⚫ Then add the beaten eggs and coriander leaves and keep it aside.

⚫ For assembling the Murtabak

⚫ The dough balls should be at room temperature after removing from the fridge.

⚫ Grease the work surface. Take a ball and keep pressing with the palm of your hand till it becomes round and really, really thin. The middle should be slightly thicker than the edges.

⚫ Put 2½tbsp of the filling in the middle. Fold it like a packet, i.e., bring one side of the dough to the middle and then the opposite side to slightly overlap the first side. Repeat the same with the other two sides. This will become a nice packet. Slowly transfer the packet to an oiled tray. Repeat the process with the remaining dough and mince.

⚫ In a large frying pan put enough oil for shallow-frying. Gently lower the Murtabaks in batches and cook for 5 minutes, turning once or twice in between, till it becomes crisp and golden brown. Remove and drain on paper towels.

⚫ Cut each Murtabak into half and serve with sauce of your choice.

Durri Bhalla is a cookery expert and author of Indian Bohra Cuisine and Inner Truth To Good Health And Weight Loss. You can find her at @DurriBhallaKitchen on Instagram, Durri’s Kitchen on Facebook and Durri Bhalla on YouTube.