Malay Foods of Malaysia

         

Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs.

 

satay

Satay-grilled, skewered meat served with tangy peanut sauce, and fresh cucumber and onion slices. That’s how a dictionary would define. At Satay Malaysia, the definition is more specific. The meat needs to be of prime quality and it is grilled over charcoal flames in the age old traditional way. Quality ingredients are used for the peanut gravy, the secret recipe of which has been passed down through four generations of the Abbas family in Malaysia. It’s this commitment to quality that has made Satay Malaysia a success. All chicken and beef satays are 100 percent hand skewered using truly authentic Malaysian ingredients. A fact you’ll soon discover yourself.

 

 It’s the perfect complement to any social occasion – parties, picnics, barbecues or a satisfying family meal at home. It’s a favorite snack food but is also often served for an appetizer and sometimes as a main dish.

 

 

1.  The making of sa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The demo of making the chicken satay

 

2.  The secret recipe of satay

A. Ingredients:

600g lean chicken—bones removed

( other types of meat can be used)

30 sharpened bamboo sticks/ skewers

B. Meat seasonings

1 teaspoon fennel powder
* Tip: Soak sticks in water overnight to prevent them from getting burnt during cooking

1 teaspoon cumin powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon cinnamon powder

1 piece galangal –1 cm

1 stalk lemon grass

2 cloves garlic

1 piece ginger—1 cm

5 shallots

2 teaspoons sugar

1 teaspoon salt

2 teaspoons cooking oil mixed with skim milk

C. Steps:

1.Cut the meat into cubes of about ½ cm thick.

2.Dry the meat.

3.Marinate it with all the above ingredients and leave for 2-3 hours.

4.Skew about 6-7 pieces of meat onto a stick.

EITHER

5. Start a charcoal fire until red hot.

6. Place the meat skewers and grill over the glowing charcoal.

OR

5. Grill in oven for 3 minutes on each side

CONTINUE…

7. After turning, sprinkle some oil-milk mixtures with a stalk of crushed lemon grass.

8. Grill until meat is cooked, fragrant and tender.

D. Ingredients for peanut sauce

300g roasted peanut-grind coarsely

2 teaspoons roasted sesame seeds– slightly crushed

10 dried chillies

2cm ginger

1 stalk lemon grass

5 shallots

2 cloves garlic

shrimp paste

1 cup skim milk

1 large onion

3 teaspoons cooking oil

E. Method of preparation:

1. Blend/ grind ingredients into a fine paste.

2. Heat oil in a pot.

3. Fry paste until fragrant.

4. Add ½ cup of water.

5. Simmer for 20-30 minutes until the gravy becomes thick.

6. Add sugar, salt, peanut and sesame seeds, then remove from heat

 

3. Famous Satay in Malaysia

 

As we know,  Satay Kajang is the famous satay in Malaysia. Chicken and beef satay used to be the only choices available traditionally but now you can have even tripe satay, fish satay, rabbit meat satay, deer meat satay and so on in Kajang.