Malaysian Hawkers Food

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Contents

1. Achar
2. Assam Laksa
3. Curry Laksa
4. Lobak
5. Mee Rebus
6. Nasi Lemak
7. Onion Sambal
8. Popiah (Spring Roll)
9. Prawn Crackers
10. Rojak
11. Salt and Garlic Roasted Peanuts
12. Satay
13. YeeSang

Achar

Created 2014-05-06 · Updated 2017-07-18

Ingredients

• 1/2 head cabbage, cut into 4 and then into 2 cm pieces
• 1 head cauliflower, cut into smaller florets
• 4 lebanese cucumber, cut in 2 lengthwise and scoop out the seeds,

Method

1. Put about 4 litres water into a 5 litre pot and bring it to a boil Add in 1 cup of white vinegar and 1 teaspoon salt scald the vegetables in the water for about 5 minutes at a time Drain in a colander Saute the spices in a large pot with1/3 cup oil till fragrant Add in the apple cider vinegar and sugar and salt And let it simmer for 5 minutes.
2. Add in the drained vegetables and mix well Let the vegetables cook in the spices for about 25 minutes at medium heat.
3. Stirring occasionally Add in the roasted peanuts and sesame seed and mix well.
4. Dish up and let it cool.
5. When it is cooled put them in a plastic container and keep in the refrigerator for up to 3 weeks It taste better overnight.
6. HALF THE RECIPE IF YOU DO NOT HAVE A LARGE POT .
7. cut into 3 cm lengths and julienne 1 bundle snake beans or 250 gm green beans, cut into 3 cm lengths 4 carrots, peeled cut into 3 cm rounds and julienne 400 gm roasted peanuts, coarsely ground 100 gm roasted sesame seeds 1 1/2 cup apple cider vinegar 6 tablespoon sugar 1 teaspoon salt ---------------------------------------------------------- ---------------------------------------------------------- SPICES ---------------------------------------------------------- 3/4 teaspoon chilly powder 3 tablespoon coriander powder 3/4 teaspoon turmeric powder 3/4 teaspoon galangal powder 1/2 teaspoon lemongrass powder ---------------------------------------------------------- ---------------------------------------------------------- GRIND INTO A PASTE ---------------------------------------------------------- 1 large onion 6 cloves garlic 5 cm ginger 4 macadamia nuts Servings

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Assam Laksa

Created 2016-06-04 · Updated 2016-12-26

Ingredients

• 2 kg  Blue Mackeral, steamed and flaked
• 500 gm Fresh Rice Noodles
• 1 Litre Fish Stock
• 1 Pineapple, cut and sliced
• 2 cucumber, cut into strips
• 1 Packet Bean Sprout, topped and tailed,
• microwave for 2 minutes.
• 1 Bunch Vietnamese  Mint Leaves
• 3 Tablespoon Coriander Powder
• 1 Teaspoon Cumin Powder
• 1/2 Teaspoon Tumeric Powder
• 1/2 Teaspoon Chilly Powder
• 1/2 Teaspoon Galangal Powder
• 1/2 Teaspoon Lemongrass Powder
• 1 Large Spanish Onion
• 5 Cloves Garlic
• 5 cm Fresh Ginger
• 6 Macadamia Nuts
• 1/3 Cup Tamarind Puree, add in 1/2 cup hot water
• and leave for 20 minutes.

Method

1. Blend the garlic, onion, ginger and macadamia nut into a paste . Mix in all the dried spices and and add some water to make into a paste.
2. Heat up 1 Tablespoon olive oil in a 5 litre pot and saute the slices till fragrant.
3. Add in the fish stock and 2 litres of water and the tamarind.
4. Bring to a boil and add in the fish and a few sprigs of Tarragon leaves.
5. Let it simmer for an hour.
6. Scald the rice noodles in boiling water for 2 minutes.
7. Drain and run cold water over it to remove excess starch.
8. To serve, put some noodles in a bowl and add the cucumber, pineapple slices and bean sprout.
9. Stir the soup with a ladle and scoop some soup with some fish and pour into the bowl and enjoy.

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Curry Laksa

Created 2015-02-01 · Updated 2017-07-16

Ingredients

• 1kg Blue Mackeral
• 4 Tablespoon Coriander Seeds
• 2 Tablespoon Fennel Seeds
• 1 Tablespoon Cummin Seeds
• 2 Teaspoon Kashmiri Chilli Powder
• 5 cm Fresh Turmeric
• 4 Cloves Garlic
• 1/2 Teaspoon Galangal Powder
• 4 Pieces Dried Tamarind Slices
• 3 x 400ml Coconut Cream
• 1 Tablespoon Bonito Flakes [optional ]
• 10 Anchovies from the bottle
• 2 Big Spanish Onions
• 5 Pieces Chicken Culet
• 2 Packets Tofu Puffs, cut into 2 to 3 pieces.
• 12 Aroy Brand Fish Balls
• 12 Fish Foo
• 1 Litre Chicken Stock and 500ml water
• Clean the mackeral and boil with a little water till cooked.
• Remove the fish and keep aside to cool.
• Flake the fish and remove all bones.
• Strain the liquid into a 5 litres pot.
• Add in Chicken Stock and water.
• Grind the coriander seeds, fennel seeds and cummin seeds
• in a spice grinder or mortal and pestle.
• Grind the turmeric  with a mortal and pestle.
• Blend the garlic, onion, anchovies and bonita flakes in a blender.
• Mix the blended ingredients with the spices and chilli powder.
• Pour in 2 tablespoon oil into a small pot and saute
• the blended ingredients and and spices till fragrant.
• Add in 3 tablespoon coconut cream and continue
• to saute the ingredients till oil comes to the surface.
• Pour the spices into the chicken stock.
• Add in the remainder of the coconut cream from the can.
• Add in the fish flakes and bring to a boil and
• turn the heat down and simmer for about 10 minutes.
• Remove the fat and bone from the chicken cutlet
• and add them to the soup.
• Bring it to a boil and simmer for about half an hour
• till chicken is cooked.
• Remove the chicken and cut into bite size pieces.
• Cook the Fish ball and fish foo till it floats to the top.
• Remove and set aside.
• Add in the tofu puffs and another 2 cans of coconut cream.
• Bring to a boil and let it simmer for about 10 minutes.
• Add salt to taste.
• 500gm Hokkien Noodles
• 200gm dried Mee Hoon
• 2 packets Bean sprout.
• Remove the tails from the bean sprout.
• Wash and microwave for 3 minutes.
• Cook the hokkien mee and mee hoon in
• boiling water for a minute or two.
• Drain and keep aside.

Method

1. Put some noodles and mee hoon in a bowl together with the bean sprout, chicken,fish ball and fish foo.
2. Stir the soup and ladle into bowl and enjoy

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Lobak

Created 2014-05-07 · Updated 2017-07-17

Ingredients

• 1 kg pork neck (scotch fillet)
• 1 teaspoon coriander powder
• 1/2 teaspoon 5 spice powder.
• 4 tablespoon sugar
• 3 teaspoon cornflour
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 1 medium size onion ground
• 2 cloves garlic ground
• Bean Curd skin

Method

1. Cut the meat into 1/2 cm strips Season the meat with all the above ingredients.
2. Wrap the meat in bean curd skin into a long roll like spring roll.
3. Steam the rolls for 20 minutes Roll the rolls in corn flour while still warm Shallow fry till brown.
4. Put them on a tray in a preheated oven at 180 degrees C for 20 minutes to crisp up the bean curd skin.
5. Cut them into bite size pieces and serve with ABC sweet caramel sauce with some chilli sauce added to it.

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Mee Rebus

Created 2014-05-07 · Updated 2020-11-07

Ingredients

• NOODLES

• 300gm medium sized cooked prawns,shelled
• 500gm fresh Hokkien Mee
• 1 cucumber, shredded
• 1 Packet Bean Sprout,[ tailed and washed ]
• 1 Piece Fried Tofu [ cut into cubes ]
• 1 Small Yam Bean[shredded ] if available
• 1 Boiled Potatoes, cut into cubes
• 3 pieces fried onion fritters, cut into small pieces
• 2 Hard Boiled Eggs, cut in half

• SAUCE

• One Onion cut into 6 pieces
• 4 Cloves Garlic
• 3cm Fresh Ginger
• 3 Macadamia Nuts
• 2 Stalks Lemongrass
• 1 Cup Roasted Peanuts
• 1 Medium Sweet Potato
• 1/2 teaspoon chilli powder

Method

1. NOODLES --------------------------------------------------------- Scald the Hokkien Mee in boiling water for about 2-3 minutes.
2. Drain and leave aside.
3. Do the same for the bean sprout.
4. Mixed one cup of plain flour and 1 teaspoon of baking powder and a pinch of turmeric powder with some water into a thick batter.
5. Add in one chopped onions and a pinch of salt.
6. Fry the fritters in batches.
7. Cut the fritters into bite size pieces.
8. --------------------------------------------------------- --------------------------------------------------------- SAUCE --------------------------------------------------------- Blend all the sauce ingredients in a blender into a paste.
9. Add in 1/2 teaspoon galangal powder, 1/2 teaspoon chilli powder Pour in 2 tablespoon oil into a saucepan and saute the blended ingredients till fragrant.
10. Add in 2 cups water and add in salt to taste Add in 1 cup tamarind juice, Sugar to taste.
11. Simmer the sauce for 30 minutes.
12. Peel and slice a medium sweet potatoes and steam to soften.
13. Add the mashed sweet potatoes into the sauce.
14. Roast 1cup peanuts and pound them coarsely, add into the sauce.
15. Cook the sauce for another 5 minutes.
16. SERVE Take a bowl or a deep dish plate and put in a handful of hokkien mee, some bean sprout, cucumber, potatoes, onion fritters, yam bean, cooked prawns, fried tofu and boiled eggs.
17. Ladle the sauce over it and serve.

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Nasi Lemak

Created 2014-05-06 · Updated 2017-07-17

Ingredients

Rice

• 2 Cups long grain rice
• 165ml coconut cream
• 1/2 teaspoon salt
• 1 Piece Pandan leaf cut into smaller pieces.

Method

1. Wash the rice and drain.
2. Put the rice in the rice cooker. Pour the coconut milk into a cup and top it up.
3. Add the coconut cream to the rice and add another 2 cups of water.
4. Add the salt and pandan leaf.
5. Cook the rice.
6. Serve the rice with roasted peanuts, Fried Ikan Bilis, Onion Sambal. Chicken Rendang, Hard Boiled Eggs, Sliced Cucumber and Salt and Pepper Squid.

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Onion Sambal

Created 2014-05-06 · Updated 2016-11-29

Ingredients

• 4 large onions, sliced [microwave for 8 minutes]
• 3 cloves garlic, chopped
• 3cm fresh ginger, chopped
• 1/2 teaspoon chilli powder or to taste
• 1/4 cup apple cider vinegar
• 1 tablespoon sugar.
• Salt

Method

1. Pour 1 tablespoon oil in a 1 1/2 litre saucepan and saute the garlic and ginger till slightly brown.
2. Add in the onions and stir till well mix.
3. Add in 1/2 cup water and salt.
4. Cover and cook till the onion is soft.
5. Add in the vinegar and sugar and cook till almost dry.
6. Thicken with a teaspoon cornflour mix with some water.

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Popiah (Spring Roll)

Created 2014-05-07 · Updated 2021-12-03

Ingredients

• 1 Yam Bean [about 500 gm ] peeled and finely shredded
• 300 gm lean pork or chicken, julliene or prawns and crab meat
• 4 cloves garlic, chopped
• 1 carrot, finely shredded
• 150 gm finely shredded cabbage
• 1 teaspoon sugar
• 1/2 teaspoon salt
• pepper
• 2 teaspoon cornflour mix with 2 tablespoon water
• 20 sheets frozen spring roll wrappers or 50
• sheets of mini wrappers.

Sealing Paste

• 3 Tablespoon plain flour and 2 tablespoon water
• Or brush with beaten egg.

Method

1. Pour 2 tablespoon of oil into a saucepan and saute the garlic till fragrant and slightly brown.
2. Add in the meat and stir fry till the meat is almost cook.
3. Add in the yam bean, cabbage, carrot sugar and salt.
4. Stir fry all the ingredients till well mix.
5. Add in 1/2 cup of water and cover the pan and let it cook at medium heat till almost dry, stirring occasionally.
6. Add in the cornflour mixture to thicken and bind the mixture.
7. Dish up on to a plate and set aside to cool.
8. If using frozen spring roll wrappers, thaw them to room temperature first.
9. Gently separate the spring roll skins and keep covered with a damp cloth to prevent them from drying out and becoming brittle.
10. Lay a spring roll wrapper on a clean plate in a diamond shape with one corner pointing towards you.
11. Place a spoonful of filling about one--third away from the base of the wrapper.
12. Fold the wrapper over to enclose the filling then fold both the sides over neatly and roll up tightly, put it on a plate and serve at once or brush a little Sealing Paste around the edges to seal it and deep fry.
13. If deep frying use double wrapper.
14. Repeat with the rest of the wrappers till all the fillings are used up.

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Prawn Crackers

Created 2014-08-11 · Updated 2016-12-26

Ingredients

• 1 kg small prawns [shelled ] minced
• OR
• 1 kg fish meat minced
• 1 kg Tapioca Flour
• 2 Teaspoon Salt
• Pepper
• Minced the prawns or fish and add to the flour
• and knead till it come together.
• Continue to knead till well combine,

Method

1. Divide into 3 to 4 pieces and roll them out into rolls.
2. Steam over high heat for 30 to 49 minutes till cooked through.
3. Cool and keep in the refrigerator overnight to firm up Use the mandolin to slice them.
4. Dry under the sun till it is completely dry.
5. Deep fry.

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Rojak

Created 2014-05-06 · Updated 2021-12-03 · Tags: unfinished

Ingredients

• Directions
• 2 Lebanese Cucumbers, julienne
• 2 carrots, julienne
• 1 Yam bean, julienne
• 1 Packet Mini Fried Tofu Puff, baked in the oven at 180C

for about 20 minutes till crispy.

• 2 Hardboiled Eggs, cut into quarters [Optional }

Sauce

• 3 Cloves Garlic
• 4cm Fresh Ginger
• 1 Large Onion
• 4 Macadamia Nuts
• 1/2 Teaspoon Chilli Powder
• 1 Teaspoon Cumin Powder
• 1 Tablespoon Coriander Powder
• 1/2 Teaspoon turmeric Powder
• 1/2 Teaspoon Dried Lemongrass Powder
• 1 Cup Roasted Peanuts, coarsely ground [300gm ]
• 1 Kumera Sweet Potatoes, peeled, cut into 1cm thick slices
• and steamed till soft. Mashed

Method

1. Put the garlic, ginger, onion and macadamia nuts into a food processor and blend into a paste.
2. Mix ingredients 5 to 9 in a bowl with a little water into a paste.
3. Pour 1 tablespoon oil into a deep saucepan and saute the garlic, ginger, macadamia nuts and onion paste.
4. Add in the paste of ingredients 5 to 9 and saute till fragrant.
5. Add in 3 cups water and 1 teaspoon vegetable stock powder.
6. Salt to taste 1/2 cup apple cider vinegar or tamarind concentrate 1 - 3 Tablespoon palm sugar Cover the pan and bring to a boil and let it simmer for 10 minutes.
7. Add in coarsely ground peanuts and mashed sweet potatoes.
8. Stir till well mixed, bring to a boil and turn off the heat.
9. Put all the vegetables, tofu puffs and Hardboiled eggs on a big plate Pour in the sauce and mix well.
10. Serve immediately.

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Salt and Garlic Roasted Peanuts

Created 2014-09-07 · Updated 2016-12-26

Ingredients

• 500gm Raw, Skin Removed Peanuts
• 1 1/2 Teaspoon Salt
• 5 Cloves Garlic, chopped
• 1/2 Teaspoon Lye Water

Method

1. Put the peanuts in a glass Bowl.
2. Pour boiling water over the nuts, about 2 cm above the nuts.
3. Add in the lye water and stir to mix.
4. Let the nuts soak for 30 minutes.
5. Drain the nuts and wash with cold running water.
6. Drain the nuts and put back into the bowl.
7. Add in 1 Teaspoon of the chopped garlic and the salt.
8. Let it marinade for 30 minutes.
9. Pour 2 tablespoon oil into a saucepan and stir fry the nuts for about 5 minutes.
10. Dish them out on to a glass plate and microwave a minute at a time till the nuts are brown and cripsy.
11. Leave it aside to cool and keep in a airtight container.

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Satay

Created 2014-05-07 · Updated 2017-07-15

Ingredients

• MEAT

• 1 Kg Meat [Chicken, Beef or Lamb] cut into 2 cm cubes
• 2 teaspoon cumin powder, roasted
• 2 tablespoon coriander powder, roasted
• 4 tablespoon sugar
• 3/4 teaspoon salt
• 1/2 teaspoon dried lemon grass
• 1/2 teaspoon galangal powder
• 1 teaspoon turmeric powder

• SATAY SAUCE

• 1 medium spanish onion }
• 5 cloves garlic}
• 3 cm Fresh Ginger}

Method

1. MEAT ---------------------------------------------------------- Put the meat in a glass bowl.
2. Mix the rest of the ingredients together and pour over the meat.
3. Use your hands to mix the spices into the meat.
4. Cover the meat and let it marinade in the refrigerator overnight.
5. Soak the bamboo skewers in water overnight.
6. Mix 2 tablespoon oil into the meat before threading the meat on to the bamboo skewers.
7. Brush the skewered meat with a mixture of oil and water before cooking over a barbecue or cook it in the George Forman's Grilling Machine.
8. ---------------------------------------------------------- ---------------------------------------------------------- SATAY SAUCE ---------------------------------------------------------- Pour 2 tablespoon oil into a saucepan, mix the first 7 spices together and saute in the oil till fragrant.
9. Add in the water, vinegar 3/4 teaspoon salt and bring to a boil.
10. Let it simmer at low heat for about 20 minutes.
11. Add in the coconut milk and let it come to a boil Add in the peanuts and have a taste and adjust the sauce to taste.
12. Thicken with cornflour if necessary.
13. Serve the satay with cucumber and onions and rice cubes (ketupat) Note: you can buy the ready packed ketupat rice from the Asian Grocery Store and cook the packets in boiling water for an hour.
14. ENJOY.
15. Blend the above together in a blender into a paste.
16. 1 teaspoon cumin powder 1/2 teaspoon turmeric powder 1/2 teaspoon galangal powder 1/2 teaspoon dried lemongrass powder 2 - 3 tablespoon sugar 1/2 cup vinegar 3 cups water 1 small can [160 ml ] coconut milk 1 1/2 cups roasted peanuts, coarsely ground Servings

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YeeSang

Created 2014-05-07 · Updated 2018-03-01 · Tags: unfinished

Ingredients

• Directions
• 2 Lebanese Cucumber, julienne
• 2 Carrots, shredded
• 1 White Radish peeled and shredded, squeeze the water out.
• Pickle with 1/2 cup apple cider vinegar
• and 2 -3 tablespoon sugar [best done one day earlier.
• 1/2 Head of iceberg lettuce shredded
• 1 small can of pickled leek, sliced
• 4 Spring Onion cut into 3 cm lengths
• 1 Bunch Fresh Coriander. cut into same lengths as spring onion
• 9 pieces Kaffir Lime leaves, shredded
• 1 Cup Peeled Pomelo or grapefruit segments,
• broken up into smaller pieces.
• 1 Cup shredded pickled ginger.
• 1 Tablespoon shredded red preserved ginger [optional]
• 1 Packet shredded preserved jelly fish [wash away the salt)
• and soak in water for about 3 hours,
• changing water a few times. [Drain and put the jelly fish in a bowl
• and pour hot boiling water over it
• and the jelly fish will curl up and turn crunchy. Leave it aside to cool.
• 200gm smoke salmon cut into 1/2cm slices,

Method

1. marinate with the juice of 1 lemon and 1 tablespoon brandy for about 2 hours.
2. 1 Cup roasted peanuts, ground coarsely 3/4 cup roasted sesame seeds Sauce:
3. 1 Tablespoon Apricot Jam 2 Tablespoon Plum sauce 1/4 teaspoon 5 spice powder 1 Teaspoon sugar Pepper 3/4 cup water 1 teaspoon cornflour mix with a tablespoon water Cook the sauce ingredients except the cornflour till the jam and sugar has dissolved.
4. Bring to a boil and thicken the sauce with the cornflour. Cool Put all the vegetables and smoked salmon and jelly fish into a big mixing bowl and pour in the sauce and mix well with both hands.
5. Mix in the peanuts and sesame seeds.
6. Sprinkle some fried wantan skin on top.
7. Scope it out on to a big platter and serve.
8. NOTE:
9. Yee Sang is normally serve on the 2nd day of Chinese New Year [which is the beginning of the year] and on the 7th day of the New Year [ which is everybody's birthday ] The vegetables and fish and sauce are put on to a big platter and everyone at the table takes a pair of chopsticks and mix together [which symbolise, lively and prosperity and good luck ]

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