|Food Name||Country||Picture||Sources||Ingredient||First Step||Second Step||Third Step||Fourth Step||Fifth Step|
|Aloo Moringa (Potato Moringa)||Pakistan||Tan Xin Lin||Moringa Leaves,Cooking Oil,Ginger,Garlic,Green Bird Eye's Chilli,Tomato,Potato,Salt,Chilli Powder||Blanch Moringa leaves in boiling water for 1 min. Immediately plunge into cold water. Strain.||2. In a blender, process the leaves with 400gm of drinking water. Set aside. Total weight is approx 1100gm.||In a medium pot, heat the oil and sauté minced ginger and garlic over low heat, until fragrant and golden brown, appox 3-5 mins. Add in the processed Moringa leaves and bird eye’s chilli. Stir until combined. Add in potatoes and tomatoes, followed by salt and chilli powder.
||Stir the ingredients well. Cover with a lid, cook over low heat for 1 hour or until potatoes soften. Stir occasionally. If the Moringa dries before potatoes have softened, add some water and continue cooking.||Once cooked, serve warm. Remove the chilli if desired. Aloo Moringa can be kept frozen for 3 months.|
|Baked Tapioca Cake (Kuih Bingka Ubi Kayu)||Malaysia||Rashida Ilyana binti Ruslan||Tapioca,Banana leaves,Pandan Leaves,Sugar,Coconut Milk,Butter,Eggs||Pre-heat oven to 375°F (190°C).
Grease your loaf pan with banana leaf.||Combine coconut milk, sugar and pandan leaves in a small saucepan. Let it simmer.||In a large bowl, combine grated tapioca, eggs and melted butter.||Bake for 1 hour 30 minutes or until the top is a light golden brown colour.||Remove and allow cake to cool before cutting and serving.|
|Botok Botok||Malaysia||Nur Irdina Muhammad Abir||Ginger,Mackarel fish,Lemongrass,Galangal,Garlic,Onions,Dried coconut,Tamarind,Sugar,Cassava leaves,Chilly,Salt,Kadok shoots,Rose onions,Coconut Milk,Indian mulberry shoots,Honeysuckle shoots,Banana leaves,Papaya shoots,Small water-pepper shoots,Turmeric leaves||Heat the oil and stir fry the chili paste until brownish. Insert all blended and finely chopped ingredients as well as curry powder into the pot. Stir and let it cook.|| Add tamarind juice, kerisik and coconut milk. Add some sugar and salt. Once cooked, let it cool.||Arrange all ulam ulaman on banana leaves with each layer covered with the marinate. ||Put the fish and stuff the marinate sauce inside the fish. ||Wrap it with another layer of banana leaves. Steamed it for 30 minutes and above.|
|Butir Nangko (Jackfruit Seeds)||Malaysia||Nik Azmin||Pandan Leaves,Pandan Leaves,Coconut Milk,Fenugreek,Glutinous rice flour,Salt,Green food colouring,Sugar,Salt||Sauce: Mix everything in low heat and stir frequently so it's smooth.||Butir nangko: Mix all ingredients together except pandan water. Add pandan water slowly till the dough doesn't stick. Shape the dough into a 'nangka' or oblong shape, and drop in boiled water till it floats.||Serve with the sauce. |
|Cermai Fruit (Malay Gooseberry)||Malaysia||Gomathy Sethuraman||Cermai||Cermai|
|Chinese Chives Pancake||Malaysia||Ooi Gin Teng||Salt,Wheat Flour,Eggs,Chinese chives,Oil||Put flour and eggs in a container, slowly pour water into the container, keep stirring to make sure everything is mixed well.||Toss in the salt into the batter and add the chives into the mixture. Set aside.||Spread the oil evenly onto a non-stick pan over medium heat, carefully pour about half of the mixture into the pan and create a round shape. ||Cook for about 4-5 minutes on each side and remove the pancake from the pan, continue the process until all the mixture is used.||Dip in the soy sauce and enjoy.|
|Chittu Urundai||India||Gomathy Sethuraman||Cardamom powder ,Green gram,Jaggery,Shredded coconut,Oil,Rice flour,Wheat Flour,Basil leaves,Salt,Black sesame food,Ghee,Cardamom powder ,Green gram,Jaggery,Shredded coconut,Oil,Rice flour,Wheat Flour,Basil leaves,Salt,Black sesame food,Ghee||In a heated pan, add the jaggery and all the other ingredients. Mix until the moisture is absorbed. The mixture should be a little dry. Remove and let it cool.|| Take one tablespoon of the mixture each time and shape into small balls.||Heat oil for deep frying. Then, dip the balls in the prepared batter and fry until golden brown.||Let it cool and arrange is air tight containers|
|Fingermillet Roti (Kevaru Roti)||Malaysia||Janaki||Salt,Shredded coconut,Sugar,Water,Fingermillet flour||In a bowl, mix together fingermillet flour, sugar, freshly grated coconut and salt. Gradually pour in water until it becomes a thick batter, mix until smooth.
||Grease the sides of egg rings with butter. Heat a lightly oiled non-stick pan over medium-low heat. When heated, turn the heat to low, place the egg rings onto the pan. Pour in ¼ of the batter into each egg ring, spread the batter to fill the egg ring.
||Cook approx. 2 mins or until the top and edges are dry. Remove the egg rings. Flip over with a spatula; cook for another 2 mins.||Transfer to a plate and keep covered with a paper towel to keep warm. Repeat with remaining batter.||Serve warm.|
|Gulai Lemak Ayam dan Maman||Malaysia||Nur Irdina Muhammad Abir||Chicken,Dried tamarind,Salt,Coconut Milk,African cabbage,Turmeric||Pour 1 cup of water into a pot and let it boil.||Pour coconut milk in after 5 minutes. Let it simmer until it becomes thick.||Toss in the dried tamarind.||Once you can taste that the soup is sour, put in the African cabbage and chicken that has been cut in cubes.||Cover with a lid and let it cook until it soft.|
|Gulai Maman (Maman Curry)||Malaysia||Marahaini Nizar||African cabbage,Turmeric powder,Bird chillies,Asam gelugor,Salt,Coconut Milk,Onions,Oil||Strip out and wash maman leaves plus soft branches.||Boil the maman leaves afterward.||Stir fry sliced onions with oil.||Add the rest of ingredients except maman leaves, leave the mix until it is boiled.||Add maman leaves afterward and cook by stirring, boiling the mix for a while.|
|Jering (dogfruit) / Archidendron pauciflorum||Malaysia||Rossuraya Abdullah||Coconut Milk,Bird chillies,Turmeric,Salt,Asam gelugor,Jering(dogfruit),Lemongrass||Peel then boil the dogfruit until they become soft.||Simmer coconut milk along with pound bird chillies, turmeric and lemongrass.||Cook freshwater fish in the simmering mix, until it boils.||Season with salt.||Put in the cooked dogfruit and cook for 5-7 minutes.|
|Jeruk Ensabi (Salted Ensabi)||Malaysia||Nur Izzatty Binti Mohamad Jamal||Ensabi,Sugar,Salt,Sticky water from boiling rice||Wash the ensabi (without root) and dry it under the sun until it wilts. While drying the vegetables, cook some rice in a pot with a lot of water. Keep aside a cup of the sticky water and let it cool.||Put the wilted (make sure that there's no moisture at all) ensabi in a jar and mix in the salt. Pour the sticky rice water into the jar.||Add in a tablespoon of sugar. Mix well with a wooden spoon.||Allow the vegetables to ferment in a well sealed jar for a few days.|| The salted ensabi can be eaten as it is or used as an ingredient for other dishes.|
|Kallu Urandai||Malaysia||Gomathy Sethuraman||Green gram,Coconut,Cardamom powder ,Jaggery,Dry ginger powder,Parboiled rice,Chutney dhal,Green gram,Coconut,Cardamom powder ,Jaggery,Dry ginger powder,Parboiled rice,Chutney dhal||In a kadai, add the green gram and dry fry till it turns colour. Keep it aside. Fry the rice till it turns light brown and keep it aside.||In the same kadai, add the chutney dhal and fry for two to three minutes. Keep it aside. Then put the coconut bits and fry till it turns its colour.||In a mixie, put the fried green gram and rice in small quantities and grind to a fine powder. Put this powder in a broad vessel. Add fried chutney dhal, coconut and cardamom powder. Mix the contents thoroughly.||Powder the jaggery and add to a heavy bottomed vessel with 1/2 cup water. When it starts boiling, take it out and drain it so that any mud will be removed. Keep the drained jaggery in stove and make a thick syrup. Keep the stove in low flame.||Put a cup of dhal flour in a plate and take out a laddle of syrup and pour over the dhal powder. Mix it by using a spoon. Make lemon-sized balls. Finish all the flour like this. This is very nutritious and can stay good for a month.|
|Kerabu Tembikai||Malaysia||Anis Diyana Ahmad||Dried chillies,Shallots,Shrimp paste,Watermelon,Salt,Lemongrass||Cut the watermelon, dried chillies and shallots into small pieces.||Mix all the ingredients together and salt to taste.||Cling wrap the bowl. Let sit in refrigerator for 30 mins to allow flavours to develop.||Serve chilled.|
|Kinilaw Na Dilis (Anchovy Ceviche)||Malaysia||Hilda||Anchovies,Onions,Ginger,Bird chillies,Kalamansi juice,Salt,Vinegar,Anchovies,Onions,Ginger,Bird chillies,Kalamansi juice,Salt,Vinegar||Wash and drain the anchovies. Remove and discard bones, head and innards by curving out flesh on both sides of the fish into fillet.||Rinse the fish fillets in running water and drain thoroughly. To make the kinilaw, wash anchovy fillets in a bath of vinegar and drain.||Repeat the previous step, but this time let it marinate for 5 to 10 minutes and drain thoroughly. Do not squeeze, just lightly press to drain off excess vinegar.||Place the anchovy fillets in a bowl, add all the other ingredients and toss to mix. Season with salt.||Chill in the refrigerator before serving.|
|Kuih Dangai||Malaysia||Izwan||Glutinous rice flour,Sugar,Shredded coconut,Salt||Kuih Dangai|
|Lepat Bunga Chicha||Malaysia||Izwan||Banana leaves,Glutinous rice flour,Coconut Milk,Chi cha flower||Lepat Bunga Chicha|
|Moringa Cookies||Malaysia||Tan Xin Lin||Butter,Margarine,Sugar,Salt,Eggs,Vanilla Essence,Wholemeal Wheat Flour,Moringa Leaf Powder,Wheat Flour,Baking Powder,Oatmeal||Sift moringa leaf powder, AP flour and baking powder together.||Place softened butter and margarine in a medium bowl. Using hand whisk/ stand mixer fitted with paddle attachment, cream the butter, margarine and castor sugar until smooth. Add in whole egg and vanilla essence, beat until incorporated.4. Add in the sifted flour with wholemeal flour. When the flour is approx. 50% incorporated, add in oatmeal. Mix until just combined. Do not overmix as this will toughen the texture of the cookies.
||Dust flour on the dough if necessary to prevent sticking. Roll out the dough to appox 3mm thick. Using a 3.5cm round cookie cutter, cut out the cookies and arrange onto a parchment paper lined tray. Collect the scrap dough and repeat step. Refrigerate the cut cookies for at least 2 hours or freeze overnight. Frozen dough can keep for 3 months.
||Before baking, preheat the fan-forced oven to 150oC. Arrange the cookies approx 2 cm apart on parchment-lined baking tray. Bake the cookies in preheated oven for 20 to 25mins, turning the tray half way through baking to ensure even cooking.||Let the cookies cool on tray, then transfer into air-tight glass jar. Keep away from light to prevent the cookies from browning.|
|Moringa Curry Puff||Malaysia||Tan Xin Lin||Cooking Oil,Onions,Garlic,Potato,Orange Sweet Potato,Curry Powder,Chilli Powder,Turmeric powder,Moringa Leaves,Sugar,Black Pepper Powder,Salt,Water||In a medium pot, heat cooking oil over medium heat. Once the oil is heated, add in red onion. Sautee for 3 mins or until the onion starts to become translucent. Add in the garlic and sautee for another 4-5 mins until translucent and slightly caramelised. Add the potato and orange sweet potato, stir to ensure the cubes are evenly coated with hot oil. Stir fry for 1-2 mins, then add curry powder, chilli powder and turmeric powder. Give a quick stir and add 65gm water. Cover the pot with a lid and let simmer for 5 mins, or until the potato and sweet potato are softened. Add more water if necessary. Add moringa leaves, stir well and allow the mixture to cook for approx. 2 mins. Add another 20gm water if the mixture appears too dry. Stir in sugar, black pepper powder and salt. Mix well. Set aside to cool.||Once the filling has cooled, thaw puff pastry at room temperature for approx. 10 mins. Once the puff pastry is soft enough to handle, use a pasta machine to roll out to 3mm thickness (marks 7). Cut into 7cm x 7cm squares. Spoon 10gm of filling onto each square and fold diagonally to form a triangle. Crimp the edges with tines of a fork to seal. ||Preheat a fan-forced oven to 170oC. Apply egg wash to the puffs and cut 2 slits on top to allow steam to escape during baking.||Arrange the puffs on a parchment lined baking sheet, leaving approx. 3cm space between each puff to allow puff to expand in the oven. Bake for 25 - 30 mins, or until golden brown turning the tray half way through baking to ensure even baking.
||Let cool on a wire rack. If not consumed immediately, keep in a ziplock bag and keep frozen, for max 3 months|
|Moringa Noodle||Malaysia||Tan Xin Lin||Wheat Flour,Moringa Leaf Powder,Salt,Eggs,Water||Sift wheat flour and moringa leaf powder into the mixing bowl of tabletop mixer. In a separate bowl, stir together whole egg and water. Dissolve salt in the liquid mixture.||Attach mixing bowl to tabletop mixer. Using dough hook attachment, mix the flour mixture at 1st speed (132rpm) for 1 min until homogenous. Add in the liquid mixture, mix for 3 mins at 1st speed (132 rpm) until the dry ingredients are hydrated to form a dough.
||Place the dough into a covered container. Rest the dough at room temperature for 30 mins.||Sheet the dough with pasta machine to 3mm thick, do a single fold. Repeat step 6 twice to obtain a smooth, developed dough sheet. Rest the dough for 10 mins to relax the gluten. Sheet and progressively reduce the thickness of the dough to 1mm thick. Slit the dough into 1mm width.||Bring 1L of water to a boil. Add in 50gm of noodles. Boil for 1.5 min while stirring continuously to ensure even heating. Immediately strain the noodles off boiling water and plunge into a bowl of iced water 10 oC for 20 seconds to halt the cooking process. Drain for 2 mins to remove excess water.|
|Moringa with Bambara Pesto||Malaysia||Tan Xin Lin||Cooking Oil,Garlic,Onions,Galangal,Torch Ginger Flower,Lemongrass,Dried tamarind,Tamarind Paste,Bambara Groundnuts,Moringa Leaves,Chilli,Salt,Sugar||Prepare the ingredients:
i. Place tamarind peels in a small pot, add enough water to cover the peels and bring the water to a boil. Reduce the heat to simmer and cook until almost all water has evaporated. Set aside to cool.
ii. Combine garlic, red onion, galangal and torch ginger flower in a blender. Process until as smooth as possible. Scrape out and set aside.
iii. Process lemongrass until fine.
iv. Process bambara groundnuts until coarsely chopped.
v. Process moringa leaves with chilli until fine.
||In a medium pan, heat the cooking oil over medium heat. Once heated, add in the BG and fry for approx 4 mins. Turn the heat to high and fry for another 1 min or until golden brown. Strain off the oil and cool the fried BG on paper towel.
||Reheat the same oil. Fry lemongrass over low heat to allow its flavour to infuse into the oil. Fry for 5-6 mins, or until dark golden brown. Strain off the oil and discard the lemongrass.
||Heat the cooking oil over medium heat. Once heated, add in the garlic/red onion/galangal/torch ginger flower paste. Fry over low heat for 10 mins, then add in the tamarind peel and tamarind paste. Continue frying over low heat for another 5-8 mins, or until golden brown. ||Add in the blended moringa leaves/chilli mixture, then the fried BG. Give a quick stir so that all ingredients are combined. Add in salt and sugar. Cover the pot with a lid and let simmer for 15 mins. Remove from heat and fill the paste into glass bottles. Keep refrigerated for 1 week.
|Panjiri (Semolina Sweet)||India||Baljit Kaur||Refined sugar,Almonds,Tragacanth gum,Sooji,Dried coconut,Cashew Nuts,Rock melon seeds,Poppy Seeds,Pistachios,Dried ginger powder,Flaxseeds,Ghee,Wholemeal Wheat Flour,Lotus seeds||Heat 1 tbsp ghee in a pan. Roast tragacanth gum until it puffs. Take it out on a plate.||In the same ghee, roast the makhane until crisp. Take it out on a plate. Add another tsp of ghee in the pan.||Roast almond, cashew nuts, pistachios, coconut, musk melon seeds and flax seeds. Take it out on a plate. Roast poppy seeds until browned. Take it out on the plate. Let the dry fruits cool down.||Grind them to make a coarse powder. In the remaining ghee, roast whole wheat flour and sooji until golden brown. Remove the pan from heat and let the mixture cool. Keep mixing through out the process.||Once the flour mixture is cooled, add powdered sugar, dry ginger powder and ground dry fruits and mix it well. Keep in a tight container for up to 2 weeks.|
|Plantain||India||Malarvili Ramalingam||Chili powder,Plantain,Salt,Turmeric powder||Slice the plantain thinly.||Mix with some turmeric powder, chili powder and a pinch of salt according to taste.||Fry the plantain.|
|Puteri Mandi (Princess Showers)||Malaysia||Nik Azmin||Water,Palm Sugar,Green food colouring,Water,Pandan Leaves,Sugar,Glutinous rice flour,Pandan Leaves,Shredded coconut||Blend together 1 cup of water and 4 shredded pandan leaves. Strain the pandan water. At this point, you may add green food colouring if you want.||Add the pandan water gradually into a cup of glutinous flour until the mixture becomes not too sticky.||Roll the dough into balls and pinch in the middle so there's a dent. Cook the dough in boiling water till it floats. ||Sauce:
Mix sugar, 2 gula Melaka, 2 pandan leaf knots, 1/2 cup of water till combined. Add 1/2 cup shredded young coconut.||Mix the sauce with the cooked glutinous rice balls. |
|Rendang Belalang Kunyit (Valanga Grasshopper)||Malaysia||Rossuraya Abdullah||Grasshoppers,Shallots,Oil,Turmeric,Garlic,Coriander seeds,Galangal,Dried tamarind,Coconut Milk,Sugar,Dried chilli paste,Salt||Catch the young grasshoppers in the paddy field, pull out their heads. Fry the grasshoppers without oil, and get rid of the wings that fall off during this process. ||In a separate pot, pour oil, stir in pound shallots, garlic, dried chili paste, turmeric, galangal and coriander seeds.||Pour coconut milk. Put some dried tamarind. Cook the mix until it's reduced.||Add the special ingredient (the grasshoppers).||Season with salt and sugar and cook until mixed well.|
|Tepung Bungkus Ubi Kayu (Cassava Flour Wrap)||Malaysia||Rashida Ilyana binti Ruslan||Red bean,Sugar,Banana leaves,Coconut Milk,Grated cassava,Salt||Cook the thick coconut milk until the oil rises.||Add red bean, salt, cassava and mix them altogether.||Place the coconut and banana mixture on the banana leaf and wrap it securely.||Steam the wrapped kueh until the leaves turn brown.|
|Wajik||Malaysia||Gomathy Sethuraman||Coconut Milk,Palm Sugar,Pandan Leaves,White Glutinous Rice||Steam glutinous rice for 20 minutes. After 20 minutes, sprinkle the rice with the 25 ml of hot water. Continue steaming for another 20 minutes.||Meanwhile, bring coconut milk, palm sugar, and pandan leaves to a boil in a pot. Reduce heat and simmer for 10 minutes and stir to make sure that the palm sugar dissolves. Strain, discard the pandan leaves and all the impurities. Return the strained liquid to the pot.||Once the glutinous rice has finished steaming, transfer the rice into the pot containing the palm sugar liquid. Cook on low heat, stir until the liquid is fully absorbed by the rice and is somewhat dry.||Prepare a baking tray lined with saran wrap, then pour the rice into the tray. Press and flatten the rice with a spatula as best as you can. Let it cool at room temperature. This should take about 1 to 2 hours.||Once it has cooled sufficiently, cover the baking tray with a cutting board. Please use a cutting board that is bigger than the baking tray. Flip the rice onto the cutting board, and cut into small rhombus (or parallelogram) shapes.|