Malaysian
How to make Ho Jiak’s signature char kway teow (plus three other cult noodle dishes)
The Sydney restaurant’s popular rice noodle dish is spicy, smoky and much darker than the usual CKT. Founder Junda Khoo shares his secrets.
- Junda Khoo
Why your wok should be red hot to master Adam Liaw’s stir-fried noodles, aka char kwai teow
Think you can’t cook a decent stir-fry in a home kitchen? Adam Liaw’s advice will get you wok-tossing Penang’s favourite noodle dish like a pro.
- < 30 mins
- Adam Liaw
Celebrity chef Poh on reconnecting with her food heritage after the death of her mum
The Malaysian-Australian cook and TV presenter credits her mum’s passion for making cakes and a family love of cooking for driving her own obsessiveness in the kitchen.
- Jane Rocca
Adam Liaw’s ABC chicken soup
In Malaysia and Singapore, the name of this soup refers both to the simplicity of preparation and the vitamins found in its ingredients.
- 1-2 hrs
- Adam Liaw
Short on time, big on flavour: RecipeTin Eats’ 20-minute laksa
A spicy, coconutty, umami-rich noodle soup on the table in 20 minutes? Yes, you can.
- < 30 mins
- RecipeTin Eats
Rosheen Kaul’s hokkien hae mee (pork and prawn noodle soup)
This noodle bowl, a classic breakfast dish in Singapore and Malaysia, is all about the rich, shimmering broth.
- 2 hrs +
- Rosheen Kaul
Wok-fried pepper prawns
This chilli and pepper-inspired prawn stir-fry is an all-embracing fire-in-the-belly cook-up, softened by the addition of lime and lemongrass.
- < 30 mins
- Tony Chiodo
Beef rendang recipe
This is a great curry, especially at this time of year, when there is plenty of fresh turmeric around. It is also an awesome way of using secondary cuts of meat, slowly cooked for maximum flavour. We often use a mix of cuts when making large amounts. Beef cheeks can work very well.
- 2 hrs +
- Darren Robertson and Mark LaBrooy
Chicken rendang with cardamom
In the chicken rendang recipe given here, the cracked pods all but melt as they slowly cook in the coconut milk and can be eaten without fear.
- 1-2 hrs
- Steve Manfredi
Hetty McKinnon's vegan mushroom rendang
Rendang is a distinct dry curry with Indonesian and Malaysian roots. Traditionally it is made with beef that has been cooked low and slow in a melange of coconut, lemongrass and alliums. Powered by umami-packed mushrooms, this dish is faithful to traditional recipes and lacks nothing in the flavour department. Here, a robust paste is cooked down until it caramelises and clings to the mushrooms. The resulting curry-like stew is spicy, sweet, tangy and packs a punch.
- 30 mins - 1 hr
- Hetty McKinnon
Original URL: https://www.theage.com.au/goodfood/topic/malaysian-las