3 Asian Recipes Your Grandma Would Want You To Know

Save some extra ka-ching and whip up your fave childhood dish at home!

Admit it: nothing beats your grandmother’s cooking. Especially those traditional dishes, right? If you were to eat out and order that same type of dish you grew up eating, chances are, it still won’t taste anything like how your grandmother makes it.

Well, if it’s not often that you get to eat her cooking, here’s the good news: we’ve got 3 simple traditional Malaysian recipes for you to try and whip up your fave dish yourself!

It’s from your grandma’s time, and also from female‘s early days. Don’t worry, we only picked out the simplest recipe for you to try. Baby steps, right?

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Hainanese Chicken Rice (chicken not included!) – 1980

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Ingredients: 

1 metric cup of thick coconut milk

2 chicken stock cubes

600g super long grain rice

2 bowls of boiled chicken stock concentrate

Salt (for taste)

1 pod of crushed garlic

2cm piece of bruised ginger

1/2 metric cup of pork lard

3 tbsp of sesame oil

Water to boil the rice

4 pandan leaves

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Method:

1. Wash rice and drain in colander.

2. Heat the lard and sesame oil.

3. Stir in the rice.

4. When rice grains are well-coated in the fat, return it to rice cooker.

5. Pour in stock with enough water to cook the rice.

6. Add stock cubes and salt to taste.

7. Allow rice to boil gently.

8. When rice is dry, add the coconut milk.

9. Serve rice hot; garnishing with golden fried sliced shallots and chopped spring onions.

 

Sambal Belacan – 1977

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Ingredients: 

8 to 10 fresh chillies, some seeded

1 dessert spoon (bigger than a tsp. but smaller than a tbsp.) of good belacan, pressed into a flat cake and roasted over low heat till slightly browned on both sides

3 to 4 local limes (limau kasturi), each cut into two across, and with seeds removed

Method: 

1. Put chillies and belacan into a mortar and pound with pestle until chillies are well broken up and belacan has been even mixed with chillies. (Note: Do not pound chillies too finely.)

2. Serve in small saucer, with the cut limes around.

 

Dry Beef Curry (serves 5) – 1976

Ingredients: 

1kg rump steak or topside cubes

2 onions, minced

1 and 1/2 tbsp (dried) chilli powder – (less if you prefer less spicy)

1 tsp ground ginger

1 pc cinnamon

3 cloves

Oil

Salt

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Method:

1. Heat oil in pan and brown minced onions.

2. Add chilli powder, ginger, cinnamon and cloves.

3. When fragrant, add meat.

4. Test for salt and cook until try.

5. Serve garnished with parsley.

Note: If not used immediately, cover and refridgerate when dish has cooled down.

That’s not all, folks; get more delish recipes in every issue of female Magazine Malaysia! 

 

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