Experience the vibrant essence of Malaysian cuisine in these heart-warming recipes… with our classic MK twist, of course.

Sticky chicken meatballs

SERVES 4 • TOTAL TIME 45 MIN

Ingredients:

800g chicken sausage, casing removed (beef sausages work, too)
2 Tbsp oil

FOR THE STICKY SAUCE

2 Tbsp olive oil
2 cloves garlic, grated
1cm fresh ginger, grated
¼ cup Worcestershire sauce
¼ cup oyster sauce
¼ cup soy sauce
2 Tbsp fish sauce
3 Tbsp water
1 Tbsp honey

FOR SERVING

300g egg noodles
400g green veg of choice (we used sugar snap peas)
2 spring onions, sliced
Sesame seeds and micro herbs (optional)

Method:

1. Roll sausage meat into small balls.
2. Heat oil in a pan and fry meatballs in 2-3 batches, until browned all over and cooked through, about 10 minutes.
3. Add a splash of water to the pan if meatballs are browned but not cooked through, and cover with a lid to steam slightly.
4. Combine sauce ingredients in a pot and heat for 2 minutes.
5. Pour boiling water over noodles and set aside for 2-3 minutes to cook. Drain.
6. Blanch veg in boiling water for 1-2 minutes. Remove and refresh in ice water.
7. Toss meatballs and noodles in sauce. Top with vegetables and spring onion.
8. Garnish with sesame seeds and micro herbs, if you like.

Beef rendang

SERVES 4 • TOTAL TIME 2 HR 45 MIN

Ingredients

FOR THE CURRY PASTE

5cm fresh ginger, peeled and sliced
4 stalks lemongrass, roughly chopped
2 red onions, roughly chopped
5 cloves garlic, sliced
6 red chillies, sliced open and seeded
3cm fresh turmeric, peeled and grated, or 1 tsp ground turmeric
2 tsp ground cumin
½ cup desiccated coconut
Vegetable oil, for frying
1kg beef shin, neck or goulash, cut into chunks
3 star anise
6 cardamom pods, bruised
1 tsp fennel seeds
1 stick cinnamon
1 can (400g) coconut milk
2 cups water
1 Tbsp tamarind paste
2 limes, juiced

FOR SERVING

Steamed white rice
Sliced red onion
1 mini cucumber, sliced into spears
Handful fresh coriander
Handful fresh coconut shavings, toasted
1 red chilli, seeded and sliced

Method:

1. Grind the curry paste ingredients using a pestle and mortar until smooth, or purée in a blender with a splash of water.
2. Toast desiccated coconut in a dry pan for 1-2 minutes or until golden. Set aside.
3. Heat a generous glug of oil in a large pot over medium-high heat.
4. Fry curry paste until fragrant, stirring often.
5. Season meat and add to pot, frying until browned all over.
6. Add whole spices and coconut, and stir-fry for a minute.
7. Add coconut milk and enough water to cover meat. Cover and simmer until meat is tender, about 1½– 2 hours. (Add more water if it’s a little dry.)
8. Stir in remaining coconut milk, tamarind paste and lime juice to taste, and stir to combine.
9. Serve curry on rice, topped with red onion, cucumber, coriander, coconut and chilli.

Chef’s tip:
No tamarind? No problem! Simply mix together 2 tsp each of vinegar and brown sugar.

Korma curry

SERVES 6 • TOTAL TIME 1 HR 20 MIN

Ingredients:

1 jar (125ml) korma curry paste
2 Tbsp tomato paste
3 cloves garlic, grated
3cm fresh ginger, grated
1 Tbsp ground turmeric
Glug of canola oil
1kg chopped roasting vegetables (we used butternut, baby marrows, bell peppers and red onion)
Salt and milled black pepper
1 sprig curry leaves
1 can (400g) chopped tomatoes
2 cups vegetable stock
1 cup double cream yoghurt

FOR THE SAMBAL

1 mini cucumber, finely chopped
Handful cherry tomatoes, quartered
Handful coriander, chopped
¼ cup apple cider vinegar
2 Tbsp sugar

FOR SERVING

Cooked fluffy rice
Naan bread

Method:

1. Preheat oven to 200°C.
2. Combine curry paste, tomato paste, garlic, ginger, turmeric and oil in a bowl.
3. Spread chopped roasting vegetables in a deep baking tray. Drizzle with oil and season well.
4. Pour curry paste mixture over vegetables and toss to coat evenly. Roast for about 20-25 minutes.
5. Add chopped tomatoes and vegetable stock. Roast for 15-20 minutes more until vegetables are cooked but still holding their shape.
6. Remove from oven and stir in yoghurt.
7. Add a glug of oil to a pan. When hot, toss in curry leaves and fry for a few seconds until fragrant. Remove and drain on kitchen paper.
8. Mix sambal ingredients together and season.
9. Serve with sambal, cooked rice and naan bread.

Chef’s tip:
You can also add green beans, carrots and brinjal to your curry, if you like.

Naan Recipe:
Divide 1kg store-bought bread dough into 8-10 balls and roll each out into a flat oval. Fry in a hot dry pan until golden on both sides. Melt 4 Tbsp butter and 2 tsp garlic paste together, brush over warm naan and serve.

The perfect fluffy rice

SERVES 2-4 • TOTAL TIME 1 HR 20 MIN excluding soaking

Ingredients:

2 cups Jasmine rice
1 can (400ml) coconut milk
1½ cups water
1 Tbsp sugar
2 tsp salt
2 kaffir lime leaves, crushed in hand
1 stick lemongrass

FOR SERVING

Toasted coriander seeds
Fresh coriander
Coconut flakes

Method:

1. Preheat oven to 200°C.
2. Place rice in a fine mesh sieve and rinse until water runs clear.
3. Add rice to a bowl, cover with water and set aside to soak for 30 minutes, then rinse thoroughly.
4. Spoon rice into a deep baking tray and level using a spoon.
5. Boil coconut milk, water, sugar, salt, lime leaves and lemongrass in a pan. Stir to dissolve sugar.
6. Pour evenly over rice. Cover with foil to bake for 40 minutes.
7. If liquid has not been absorbed, cover and bake for 10 minutes.
8. Remove from oven and set aside to rest for about 20 minutes.
9. Spoon rice into a serving bowl and use a fork to fluff. To serve, garnish with toasted coriander seeds, fresh coriander and coconut flakes.

Sweet and spicy pork spring rolls (Poh Piah) with sticky sauce

MAKES 16 • TOTAL TIME 1 Hour

Ingredients:

FOR THE FILLING

2 Tbsp vegetable oil
2 spring onions, sliced
1 red chilli, seeded and chopped
2 tsp garlic and ginger paste
1 carrot, peeled and grated
500g pork bangers, meat removed from casings
3 Tbsp soy sauce
2 tsp honey or brown sugar
1 Tbsp fresh coriander, chopped

FOR THE PASTRY

8 sheets phyllo pastry
1 Tbsp cornflour
2 Tbsp water
Vegetable oil, for frying

FOR THE DIPPING SAUCE

1 cup peanut butter
3 Tbsp soy sauce
2 tsp brown sugar
2 Tbsp red curry paste
1 tsp sesame or olive oil
½ lemon, juiced
1 tsp chilli flakes

Method:

1. Heat oil in a pan and fry spring onions, chilli, garlic and ginger paste and carrots.
2. Add pork to pan and fry until golden-brown, stirring to evenly break up mince.
3. Add soy sauce, honey or brown sugar, and coriander. Fry for about 5-8 minutes, then set aside to cool.
4. Cut phyllo pastry sheets into squares.
5. Lay 2 squares on top of each other and turn clockwise so you have a diamond shape. Place a tablespoon of filling on the
bottom (the point closest to you).
6. Roll pastry upwards halfway, fold in the sides and complete the roll.
7. Mix cornflour and water together to make a paste. Seal spring roll with a brush of the paste.
8. Repeat with remaining filling and pastry.
9. Heat oil in a deep pot.
10. Fry spring rolls until golden, about 1-2 minutes. Drain on kitchen towel.
11. For the dipping sauce, add ingredients in a bowl and combine.
12. Serve spring rolls hot with dipping sauce on the side. Garnish with chilli flakes, if you like.

Roasted spatchcock coconut chicken

SERVES 4 • TOTAL TIME 1 HR 20 MIN

Ingredients:

1 (800g – 1kg) spatchcock chicken
Salt and milled black pepper
Knob soft butter
1 Tbsp ground turmeric
2 tsp ground coriander
2 star anise
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp black mustard seeds
5cm fresh turmeric, finely grated
4 kaffir lime leaves, optional
1 can (400ml) coconut milk
1 lemon, zested and juiced
12 baby potatoes
3 red onions, quartered
1 packet (200g) fine green beans

FOR SERVING

Fluffy rice
Handful coriander, torn

Method:

1. Preheat oven to 200°C.
2. Place chicken in a deep roasting pan, season well and rub skin with butter.
3. Combine spices, seeds, lime leaves (if using), coconut milk and lemon juice and zest.
4. Pour mixture around chicken and roast for 20 minutes. Remove from heat.
5. Baste chicken with sauce and nestle potatoes and onions around it. Roast for a further 40-45 minutes or until chicken is cooked through and golden.
6. Add green beans and bake for a further 5 minutes.
7. Top with coriander and serve with rice.

Chef’s tip: To spatchcock a chicken, remove the backbone with kitchen scissors, then turn over and press flat. You can also ask your butcher to do it for you.

WORDS: Sjaan Van Der Ploeg
PHOTOGRAPHS: Fresh Living Magazine

The post Our top 5 must-try Malaysian cuisines appeared first on MyKitchen.

Chicken korma is a traditional Indian curry that is made with yoghurt, where the meat or veggies are braised in it or the curry sauce. Enjoy this treat on a cool autumn evening!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
For the curry
3 tbsp vegetable oil
12 chicken pieces
6 dried rose petals
2 tbsp chopped ginger
4 garlic cloves, crushed
2 tbsp garam masala
½ tsp paprika
2 tsp ground cardamom
1 tsp salt
1 tsp turmeric
1 cup almonds
3 tbsp butter
2 onions, finely sliced
4 tbsp tomato paste
1½ cups Greek yoghurt
½ cup cream
To serve
¼ cup flaked almonds, toasted
2 tsp dried rose petals
6 rotis, warmed
Wedges of 2 lemons

METHOD
1. Heat 2 tablespoons of the vegetable oil in a pot over medium heat. Brown the chicken in batches, until almost cooked through. Remove from the pot and set aside.
2. Add the 6 rose petals, ginger, garlic, garam masala, paprika, cardamom, salt, turmeric and almonds to a food processor. Blend until smooth.
3. Add the remaining vegetable oil and the butter to the pot. Add the onions and cook until caramelised, about 5 minutes.
4. Add the blended spice mix and fry for 2 minutes, until fragrant.
5. Reduce the heat and mix in the tomato paste and yoghurt. Simmer for 3 minutes, then add the chicken.
6. Lower the heat and cook for 10 minutes, until the chicken is done. Remove from the heat, stir in the cream and season with salt and pepper.
7. Top your chicken korma with flaked almonds and rose petals and serve with warm rotis and lemon wedges.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Try something more tropical and fresh with our Jamaican chicken curry recipe.

The post Traditional Indian chicken korma curry appeared first on MyKitchen.

This classic mutton korma is perfect for those who aren’t keen on the heat of chillies. Korma is a delicious, rich yoghurt sauce that is mild in heat, but packed with flavour.

SERVES 6 // COOKING TIME 55 min

INGREDIENTS
For the korma paste
Vegetable oil, to deep-fry
150 g cashews
1 onion, peeled and thinly sliced
For the mutton
100 ml vegetable oil
1 tbsp ginger-garlic paste (see box)
1½ tsp ground cardamom
1½ tsp black peppercorns
1½ tsp whole cloves
1 tbsp ground coriander
1 tbsp Kashmiri masala (see box)
1 tsp salt
1 tsp ground cumin
¼ tsp ground turmeric
1 kg lamb knuckles
2 cups water
150 ml plain yoghurt
50 g butter
1 tsp garam masala
½ tsp ground mace
1 tsp rose water

METHOD
For the korma paste
1. Heat the oil and deep-fry the cashews and onions until just browned. Drain on paper towel.
2. Purée with a little water.
For the mutton
1. Heat the oil in a heavy-based pot. Fry the ginger-garlic paste until just brown.
2. Add the spices and fry for a few seconds, until just popping. Add the meat and cook until it is browned.
3. Add water, yoghurt, butter, garam masala and mace. Cook gently until meat is almost done.
4. Add korma paste and rose water. Simmer until the lamb is fully cooked.

The post Mutton korma appeared first on MyKitchen.