{Gourmet Sunday}Malaysia, Truly Asia

My love of Malaysian food started when I visited the beautiful country last 2011 when me and my college thesis group were accepted to present our thesis in a conference in Kuala Lumpur. We stayed in a hotel near the International Medical University and across our hotel are streets full of street food. It is just like the Philippines! Being Filipino, we did not waste any chance of trying the food. It was then when it all bloomed.

I had my fair share of roti pratas and char kuey teows here in the Philippines but I guess nothing compares to the authentic dish. Authentic in a way that you experience the food wrapped with the environment and the culture of the cuisine.

So, to include my family in my Malaysia throwback, I decided to cook up some Malaysian-style dinner, Jalan Alor style. Well, I haven’t really tried the food in Jalan Alor since we were so pressed on time that is why I’m relying on the stories told by my really close friend on what he experienced during his trip to Jalan Alor. And even though I haven’t been in Jalan Alor, the mere experience in Kuala Lumpur is enough to really agree that Malaysia really is the Street Food Capital.

The best components in this menu are really, the homemade roti prata with the exceptional curry dipping sauce and the incredibly tender pork satay. I promise you, the curry dipping sauce is the best thing I have ever tasted with curry! Amazing! The coconut cream, yes, cream not milk gave this dipping sauce its richness and its ability to stick to the roti. Even during the process of cooking it, you can really tell that this will be something wonderful. And the taste really is authentic.

Roti Curry Dipping Sauce

Recipe adapted from Kumar’s Recipes
Enough for one meal

1 pc potato, diced
1/2 can coconut cream
1 pc onion, chopped
1 tsp curry powder
1 pc star anise
1 pc clove
1 cm cinnamon stick
1 tsp chili powder
1 tbsp cooking oil
1 cup vegetable stock

Heat up the cooking oil and stir-fry onion until soft. Add in curry powder, cinnamon stick, clove, star anise and chili powder, and fry for 30 second. Add potato into the curry mixture and stir-fry for further 2 minute. Add the stock and simmer for 30 minute or until potato is cook. Lastly add coconut cream and bring it to boil. Heat up fry pan and cook roti each side until golden brown. Serve with vegetarian curry sauce as dip.

For the pork satay, I used pork tenderloin as the protein, and oh my gosh, it really stood up for it being called tenderloin. It was really tender, and the marinade was delicious. Even without the spicy peanut sauce, it was good on its own. I marinaded mine overnight so the flavor penetrated the meat and the color was bright yellow because of the turmeric. Just a side note, having a food processor will really save you a lot of time in making the marinade.

Pork Satay

Recipe adapted from Rasa Malaysia
Serves 6

16-20 bamboo skewers (soaked in warm water for 1-2 hours)
1 lb pork, cut into 1/4-inch thick, 3/4-1-inch cubes
(Here, I used tenderloin)
Satay spice paste (to marinate pork)

Satay Spice Paste:
1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, cut into 1-inch length (use white part only)
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water

Blend all the Spice ingredients into a smooth paste. Heat up some oil in a wok, stir-fry the spice paste until fragrant and oil slightly separates. Dish up and set aside.

Spoon generous amount of the ready spice paste over the cut pork until they are well coated. Keep the extra spice paste for future use, if there is any left. Marinate for at least 10 hours, or overnight.

Make satay skewers with 3-4 pieces of marinated pork threaded onto each pre-soaked bamboo skewer.

Cook the satay over a hot charcoal grill which is what I did, or broil them in the oven.

There you go. These are tried and tested recipes that you can make for your family in one of your Gourmet Sundays. Leave a comment and share what you think about the recipe.


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