Food Name Aloo Moringa (Potato Moringa)
Country Pakistan
Picture Aloo Moringa (Potato Moringa)
Sources Tan Xin Lin
Ingredient Moringa Leaves,Cooking Oil,Ginger,Garlic,Green Bird Eye's Chilli,Tomato,Potato,Salt,Chilli Powder
First Step Blanch Moringa leaves in boiling water for 1 min. Immediately plunge into cold water. Strain.
Second Step 2. In a blender, process the leaves with 400gm of drinking water. Set aside. Total weight is approx 1100gm.
Third Step 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.
Fourth Step 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.
Fifth Step Once cooked, serve warm. Remove the chilli if desired. Aloo Moringa can be kept frozen for 3 months.
Food Name Baked Tapioca Cake (Kuih Bingka Ubi Kayu)
Country Malaysia
Picture Baked Tapioca Cake (Kuih Bingka Ubi Kayu)
Sources Rashida Ilyana binti Ruslan
Ingredient Tapioca,Banana leaves,Pandan Leaves,Sugar,Coconut Milk,Butter,Eggs
First Step Pre-heat oven to 375°F (190°C). Grease your loaf pan with banana leaf.
Second Step Combine coconut milk, sugar and pandan leaves in a small saucepan. Let it simmer.
Third Step In a large bowl, combine grated tapioca, eggs and melted butter.
Fourth Step Bake for 1 hour 30 minutes or until the top is a light golden brown colour.
Fifth Step Remove and allow cake to cool before cutting and serving.
Food Name Botok Botok
Country Malaysia
Picture Botok Botok
Sources Nur Irdina Muhammad Abir
Ingredient 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
First Step 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.
Second Step Add tamarind juice, kerisik and coconut milk. Add some sugar and salt. Once cooked, let it cool.
Third Step Arrange all ulam ulaman on banana leaves with each layer covered with the marinate.
Fourth Step Put the fish and stuff the marinate sauce inside the fish.
Fifth Step Wrap it with another layer of banana leaves. Steamed it for 30 minutes and above.
Food Name Butir Nangko (Jackfruit Seeds)
Country Malaysia
Picture Butir Nangko (Jackfruit Seeds)
Sources Nik Azmin
Ingredient Pandan Leaves,Pandan Leaves,Coconut Milk,Fenugreek,Glutinous rice flour,Salt,Green food colouring,Sugar,Salt
First Step Sauce: Mix everything in low heat and stir frequently so it's smooth.
Second Step 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.
Third Step Serve with the sauce.
Fourth Step NULL
Fifth Step NULL
Food Name Cermai Fruit (Malay Gooseberry)
Country Malaysia
Picture Cermai Fruit (Malay Gooseberry)
Sources Gomathy Sethuraman
Ingredient Cermai
First Step Cermai
Second Step NULL
Third Step NULL
Fourth Step NULL
Fifth Step NULL
Food Name Chinese Chives Pancake
Country Malaysia
Picture Chinese Chives Pancake
Sources Ooi Gin Teng
Ingredient Salt,Wheat Flour,Eggs,Chinese chives,Oil
First Step Put flour and eggs in a container, slowly pour water into the container, keep stirring to make sure everything is mixed well.
Second Step Toss in the salt into the batter and add the chives into the mixture. Set aside.
Third Step 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.
Fourth Step 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.
Fifth Step Dip in the soy sauce and enjoy.
Food Name Chittu Urundai
Country India
Picture Chittu Urundai
Sources Gomathy Sethuraman
Ingredient 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
First Step 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.
Second Step Take one tablespoon of the mixture each time and shape into small balls.
Third Step Heat oil for deep frying. Then, dip the balls in the prepared batter and fry until golden brown.
Fourth Step Let it cool and arrange is air tight containers
Fifth Step NULL
Food Name Fingermillet Roti (Kevaru Roti)
Country Malaysia
Picture Fingermillet Roti (Kevaru Roti)
Sources Janaki
Ingredient Salt,Shredded coconut,Sugar,Water,Fingermillet flour
First Step 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.
Second Step 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.
Third Step 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.
Fourth Step Transfer to a plate and keep covered with a paper towel to keep warm. Repeat with remaining batter.
Fifth Step Serve warm.
Food Name Gulai Lemak Ayam dan Maman
Country Malaysia
Picture Gulai Lemak Ayam dan Maman
Sources Nur Irdina Muhammad Abir
Ingredient Chicken,Dried tamarind,Salt,Coconut Milk,African cabbage,Turmeric
First Step Pour 1 cup of water into a pot and let it boil.
Second Step Pour coconut milk in after 5 minutes. Let it simmer until it becomes thick.
Third Step Toss in the dried tamarind.
Fourth Step Once you can taste that the soup is sour, put in the African cabbage and chicken that has been cut in cubes.
Fifth Step Cover with a lid and let it cook until it soft.
Food Name Gulai Maman (Maman Curry)
Country Malaysia
Picture Gulai Maman (Maman Curry)
Sources Marahaini Nizar
Ingredient African cabbage,Turmeric powder,Bird chillies,Asam gelugor,Salt,Coconut Milk,Onions,Oil
First Step Strip out and wash maman leaves plus soft branches.
Second Step Boil the maman leaves afterward.
Third Step Stir fry sliced onions with oil.
Fourth Step Add the rest of ingredients except maman leaves, leave the mix until it is boiled.
Fifth Step Add maman leaves afterward and cook by stirring, boiling the mix for a while.
Food Name Jering (dogfruit) / Archidendron pauciflorum
Country Malaysia
Picture Jering (dogfruit) / Archidendron pauciflorum
Sources Rossuraya Abdullah
Ingredient Coconut Milk,Bird chillies,Turmeric,Salt,Asam gelugor,Jering(dogfruit),Lemongrass
First Step Peel then boil the dogfruit until they become soft.
Second Step Simmer coconut milk along with pound bird chillies, turmeric and lemongrass.
Third Step Cook freshwater fish in the simmering mix, until it boils.
Fourth Step Season with salt.
Fifth Step Put in the cooked dogfruit and cook for 5-7 minutes.
Food Name Jeruk Ensabi (Salted Ensabi)
Country Malaysia
Picture Jeruk Ensabi (Salted Ensabi)
Sources Nur Izzatty Binti Mohamad Jamal
Ingredient Ensabi,Sugar,Salt,Sticky water from boiling rice
First Step 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.
Second Step 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.
Third Step Add in a tablespoon of sugar. Mix well with a wooden spoon.
Fourth Step Allow the vegetables to ferment in a well sealed jar for a few days.
Fifth Step The salted ensabi can be eaten as it is or used as an ingredient for other dishes.
Food Name Kallu Urandai
Country Malaysia
Picture Kallu Urandai
Sources Gomathy Sethuraman
Ingredient 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
First Step 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.
Second Step 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.
Third Step 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.
Fourth Step 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.
Fifth Step 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.
Food Name Kerabu Tembikai
Country Malaysia
Picture Kerabu Tembikai
Sources Anis Diyana Ahmad
Ingredient Dried chillies,Shallots,Shrimp paste,Watermelon,Salt,Lemongrass
First Step Cut the watermelon, dried chillies and shallots into small pieces.
Second Step Mix all the ingredients together and salt to taste.
Third Step Cling wrap the bowl. Let sit in refrigerator for 30 mins to allow flavours to develop.
Fourth Step Serve chilled.
Fifth Step NULL
Food Name Kinilaw Na Dilis (Anchovy Ceviche)
Country Malaysia
Picture Kinilaw Na Dilis (Anchovy Ceviche)
Sources Hilda
Ingredient Anchovies,Onions,Ginger,Bird chillies,Kalamansi juice,Salt,Vinegar,Anchovies,Onions,Ginger,Bird chillies,Kalamansi juice,Salt,Vinegar
First Step Wash and drain the anchovies. Remove and discard bones, head and innards by curving out flesh on both sides of the fish into fillet.
Second Step Rinse the fish fillets in running water and drain thoroughly. To make the kinilaw, wash anchovy fillets in a bath of vinegar and drain.
Third Step 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.
Fourth Step Place the anchovy fillets in a bowl, add all the other ingredients and toss to mix. Season with salt.
Fifth Step Chill in the refrigerator before serving.
Food Name Kuih Dangai
Country Malaysia
Picture Kuih Dangai
Sources Izwan
Ingredient Glutinous rice flour,Sugar,Shredded coconut,Salt
First Step Kuih Dangai
Second Step NULL
Third Step NULL
Fourth Step NULL
Fifth Step NULL
Food Name Lepat Bunga Chicha
Country Malaysia
Picture Lepat Bunga Chicha
Sources Izwan
Ingredient Banana leaves,Glutinous rice flour,Coconut Milk,Chi cha flower
First Step Lepat Bunga Chicha
Second Step NULL
Third Step NULL
Fourth Step NULL
Fifth Step NULL
Food Name Moringa Cookies
Country Malaysia
Picture Moringa Cookies
Sources Tan Xin Lin
Ingredient Butter,Margarine,Sugar,Salt,Eggs,Vanilla Essence,Wholemeal Wheat Flour,Moringa Leaf Powder,Wheat Flour,Baking Powder,Oatmeal
First Step Sift moringa leaf powder, AP flour and baking powder together.
Second Step 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.
Third Step 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.
Fourth Step 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.
Fifth Step Let the cookies cool on tray, then transfer into air-tight glass jar. Keep away from light to prevent the cookies from browning.
Food Name Moringa Curry Puff
Country Malaysia
Picture Moringa Curry Puff
Sources Tan Xin Lin
Ingredient Cooking Oil,Onions,Garlic,Potato,Orange Sweet Potato,Curry Powder,Chilli Powder,Turmeric powder,Moringa Leaves,Sugar,Black Pepper Powder,Salt,Water
First Step 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.
Second Step 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.
Third Step 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.
Fourth Step 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.
Fifth Step Let cool on a wire rack. If not consumed immediately, keep in a ziplock bag and keep frozen, for max 3 months
Food Name Moringa Noodle
Country Malaysia
Picture Moringa Noodle
Sources Tan Xin Lin
Ingredient Wheat Flour,Moringa Leaf Powder,Salt,Eggs,Water
First Step 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.
Second Step 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.
Third Step Place the dough into a covered container. Rest the dough at room temperature for 30 mins.
Fourth Step 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.
Fifth Step 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.