Malaysian Achar Achar: Spicy Pickled Vegetables
Barefoot Chef
Jul 30, 2022Achar Achar is a pickled vegetable dish that is popular in Malaysia and Indonesia. It is made by pickling a mixture of vegetables in a spicy and tangy sauce that includes dried chili peppers and shrimp paste. The vegetables used in Achar Achar can vary, but common options include cucumbers, carrots, onions, and bell peppers. The dried chili peppers add heat to the dish, while the shrimp paste adds a strong umami flavor. Achar Achar is typically served as a garnish or side dish, but it can also be enjoyed as a vegetarian lunch on its own or with rice.
Chinese Sausages - 广式腊肠
Barefoot Chef
Jul 30, 2022An improved version of my earlier recipe using hand diced pork as apposed to minced pork, which gives a much better finished product. The finished sausages should be fully cured but are better cooked to be sure.
Bak Kut Teh – Herbal Soup
Barefoot Chef
Aug 29, 2022Bak Kut Teh is a pork rib dish cooked in a broth infused with Chinese herbs and made with pork ribs, mushrooms, tofu, and garlic popularly served in Malaysia and Singapore
Braised Tea Eggs
Barefoot Chef
Aug 29, 2022Chinese Tea Eggs are a popular snack that can be found in 7-Eleven in Taiwan and other countries, Its dark marbling effect on the egg with a subtle tea and spice flavor makes it very unique. It can be eaten on its own or combined with braised pork or halved and added to a bowl of ramen.
(麻辣火鍋) Hot and Numbing Chilli Hot Pot Base
Barefoot Chef
Sep 08, 2022This Hot Pot Base has many uses it can obviously be used for the traditional soup hotpot base but also for the dry version. It can also be added like a chilli blend to many dishes e.g Kung Pao Chicken, Pan Fried Shrimps or Steamed Tofu.
Otak Otak – Malaysian Grilled Fishcake
Barefoot Chef
Sep 08, 2022The fish used in this version of Otak Otak is usually Ikan Tengiri which is known as Spanish Mackerel or Wahoo. The paste (without banana leaves) can also be fried similar to Thai style fishcakes (which usually have more lime leaves and diced long beans inside). The banana leaves do however add a great taste when grilled.
Hand Pulled Noodles (First Attempt!) - Chenmian 抻面a
Barefoot Chef
Sep 12, 2022Hand pulled noodles, also known as "la mian" in Chinese, are a type of noodles that are made by repeatedly stretching and folding the dough by hand. This process results in noodles that are thin, elastic, and have a chewy texture that is distinct from other types of noodles. My first attempt with some success. The technique is not so easy!
Pork Knuckle and Ginger Stew (豬腳薑) Zhū Jiǎo Jiāng
Barefoot Chef
Sep 13, 2022This Zhū Jiǎo Jiāng is an old traditional Cantonese recipe originally for mothers after birth. It’s very healthy and tasty. I switched the more traditional foot with pork knuckle to give a bit more meat to the dish. After cooking in the vinegar the meat tends to dry out quite a bit so make sure to leave a bit of skin and fat attached to the pieces of meat.
Red Yeast Rice Wine (Fuzhou Hong Zhao)
Barefoot Chef
Sep 13, 2022Used for as an ingriedient than a drink red rice wine can be used as a seasoning for basically anything for example, chicken, pork, fish, tofu, rice, noodles. Fermentation is carried out by a combination of the fungus Aspergillus oryzae, which converts the rice starches into fermentable sugars, and yeast which inturns converts the sugars into alcohol.
Red Rice Wine Chicken – 红槽鸡
Barefoot Chef
Sep 13, 2022This typical Foochow dish called Hong jao zi. The rich, red coloured dish is flavoured with thick, aromatic fermented red wine. This dish is traditionally made for mothers during the confinement period after childbirth. Healthy and nutritious enjoyed anytime though.
Laksa - Curry Prawn Noodle Soup
Barefoot Chef
Sep 13, 2022There are about as many different variations of Laksa as there are towns and city's in Malaysia. Some add more or less spice, clams, more or less coconut. The noodles also vary some people prefer rice noodles but for me the egg noodles are the best.
Rendang - Slow cooked Dry Curry
Barefoot Chef
Dec 26, 2022Rendang is a dry curry which includes a mixture of spices and coconut milk, and then slow-cooked over low heat until it is tender and falling apart. The sauce is reduced and thickened as the meat cooks, creating a rich and flavorful coating that is perfect for serving over rice.
Rojak - Savoury Spicy Malaysian Salad
Barefoot Chef
Feb 22, 2023Rojak is a well-known savory salad made with a mix of fruits and vegetables that comes from Southeast Asia, particularly in Malaysia, Singapore, and Indonesia. This dish has various types, but the two main ones you can find in Malaysia are Chinese and Indian versions.
Malaysian Curry
Barefoot Chef
Mar 27, 2023Malaysian cuisine is known for its bold flavours and fragrant spices, and it's curry is no exception. Malaysian curry is a rich and complex blend of flavours, with influences from Indian, Chinese, and Malay cuisine.
Thunder Tea Rice - Hakka Lei Cha
Barefoot Chef
Apr 19, 2023This is a popular dish in Malaysia it comes originally from the Hakka community. It consists of a bowl of rice topped with a variety of vegetables, tofu, and peanuts, served with a bowl of green tea soup. The dish is often considered healthy and nutritious, as it is packed with a range of vegetables and herbs it is becoming popular in vegan and vegetarian restaurants.
Roast Duck - In a halogen oven
Barefoot Chef
May 18, 2023Cantonese roast duck is an amazing dish. Known for its succulent meat and crispy skin. It usually involves quite a bit preparation but this is a stripped down version using a halogen cooker, but it's every bit as delicious.