Category Archives: Malaysian Inspired

Malaysian Style Pork Coconut Curry

If you are in the mood for a really, really yummy dish and don’t mind turning the oven on for a few hours- this recipe is for you… truly one of my favorites…I had a version of this at a yummy Singaporean restaurant in the city and I still dream of the yumminess….

3 tablespoons peanut oil
2-3 pounds pork shoulder, cut into 2 inch pieces with excess fat taken off
½ cup all purpose flour
Salt
1 star anise
3 to 4 cloves
1 cinnamon stick
10 to 12 curry leaves

Spice Paste

4 garlic cloves
1 cup chopped shallots
3 to 4 dried red chilies, seeds taken out and soaked in hot water for 10 minutes
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon turmeric
1 tablespoon shrimp paste (Asian store)
2 lemongrass (white part), chopped

Process all spice paste ingredients in a food processor until a paste is formed. Keep aside.

1 can full fat coconut milk
3 to 4 cups chicken broth
3 to 4 medium yellow potatoes, peeled and cut into 2 inch pieces
Salt
Sugar

Heat a large, heavy saucepan with the peanut oil. In the meantime, dredge the pork pieces in the flour and then sprinkle them with a bit of salt. Brown the pieces in the hot oil, in batches for at least 3 to 4 minutes on each side. Set the pork aside and add the star anise, cloves, cinnamon stick and curry leaves. Saute on medium heat for 1 to 2 minutes. Add the spice paste and sauté on medium heat for 4 to 5 minutes, stirring constantly. Add the pork pieces, coconut milk and chicken broth. Bring to a boil and lower the heat to a simmer and cook with the lid on for at least 3 to 4 hours. Add the potatoes half an hour before serving. Reduce the gravy according to taste and serve with coconut rice.

Shrimp and Mushroom Laksa

Popular in Singapore and Malaysia, this noodle dish is a labor of love. I have tried to make a bit easier but it is still a bit time consuming and requires quite a few ingredients- but it is so worth it. I would recommend this for a Sunday dinner!

1 pound medium shrimp, cleaned, deveined and shelled, shells reserved
1 medium yellow onion, cut in half
2 carrots, sliced in one inch pieces
Salt

In a large saucepan, add the reserved shells, onion, carrots and 8 cups water. Bring to a boil and simmer till reduced to about 5 cups, about 45 minutes. Strain and keep aside.

Marinate the shrimp in 1 to 2 teaspoons salt and keep aside.

Paste

2 large shallots, cut in quarters
3 green onions, trimmed and chopped
2 inch fresh ginger, peeled and chopped
¼ cup slivered almonds
2 teaspoons ground coriander
½ teaspoon turmeric
2 tablespoons fish sauce
2 tablespoons peanut oil
2 large lemongrass stalks-bottom 7 inches only, outer layer removed, stalk cut into 1 inch length

Transfer all the ingredients to a food processor and puree until smooth. Keep aside.

2 tablespoons peanut oil
1 10 ounces Cremini mushrooms, sliced
One 14 ½ ounce can unsweetened coconut milk
1 to 2 tablespoon honey
2 tablespoons fish sauce
1 pound Thai flat rice noodles, cooked according to package instructions
Juice of a lime
2 tablespoons soy sauce
1 bunch Asian greens (I used yu choy, a leafy green), bok choy or spinach, about 4 cups

Heat a large saucepan with the peanut oil and add the puree and sauté on medium heat for 9 to 10 minutes, till the mixture is dark brown. Add the mushrooms and sauté another 2 to 3 minutes. Add the coconut milk and bring to a boil. Add the 5 cups of broth and bring to a boil. Add the honey, fish sauce, lime juice and soy sauce. Check for seasonings as the broth is simmering and add more soy, lime juice or honey as needed. Add the shrimp and cook for 3 to 4 minutes or till the shrimp are cooked but not over done.

Divide the noodles and greens in 4 to 6 bowls and top with the shrimp and hot broth. Serve immediately.