Recipes from Malaysia

obmar · Site Admin Joined: 14 Apr 2006 Posts: 5697

Malay Oxtail Soup
Ingredients
1 oxtail (2 to 2-1/2 pounds), cut into 2-inch pieces
1 medium onion, halved, peel left on
4 cloves garlic, lightly bruised and peeled
3 fresh cilantro sprigs, roots and stems lightly crushed
1 cinnamon stick (3 inches long)
1 teaspoon ground cumin
1/2 teaspoon whole coriander seeds
1 dried red chile
4 cups defatted beef broth
Salt and freshly ground black pepper, to taste
3 tablespoons finely slivered peeled fresh ginger, cut into 1-inch lengths
1 tablespoon finely slivered garlic
1/2 cup coarsely chopped fresh cilantro leaves
2 cups cooked angel hair pasta or pearl barley (optional)

Instructions
Place the oxtail, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot. Add the broth and water to cover the ingredients by 1-1/2 inches.

Bring to just a boil, reduce the heat, and simmer covered for 1-1/4 hours, skimming any foam that rises to the surface. Season with salt and pepper and cook uncovered for another 15 minutes. The oxtail should be very tender. (If you substitute short ribs of beef, the cooking time will be about 30 minutes longer.) Remove from the heat. Remove the oxtail and shred the meat from the bones, discarding the bones and any fat. Cover the meat and set aside.

Strain the broth twice through a very fine strainer. Cool for at least 1 hour so that the fat rises to the top. Skim off all the fat and discard. (The recipe can be made up to this point 1 day ahead. Refrigerate the broth overnight and skim the fat from the surface before proceeding with the recipe. Refrigerate the meat as well.)

Return the broth to the soup pot. Add the ginger and slivered garlic. Bring to a boil, reduce the heat, and simmer for 10 minutes. Return the shredded meat to the broth and cook another 5 minutes. Stir in the cilantro and cook 1 minute longer.

Divide the pasta or barley between 8 soup bowls and ladle the hot soup atop. Serve immediately.

Because the flavor is very rich, small servings are recommended.

Yield: 8 servings

Credits
From: Sheila Lukins' All Around the World Cookbook by Sheila Lukins (Workman Publishing)

Radiate_Truth · Joined: 18 Aug 2007 Posts: 1056

Sounds good!!!

A little to SPICY hot for me.
Have you ever tried it...
Don't believe oxtail is in high demand in my part of the states.
Can you replace the oxtail with something else???

obmar · Site Admin Joined: 14 Apr 2006 Posts: 5697

Curry leaves lend an Indian influence to this Malaysian seafood recipe.

Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:

* 1 pound tiger prawns, fresh or frozen
* 1 cup oil, for poaching prawns
* 1 stick (4 ounces) unsalted butter
* 1 sprig curry leaves, or to taste (each sprig has about 16 leaves)
* 1 teaspoon Chinese rice wine or dry sherry
* 1 teaspoon granulated sugar
* 1/4 teaspoon chili paste with garlic, or to taste
* 3 tablespoons unsweetened coconut milk
* Black pepper, to taste
* 2 tablespoons chopped fresh cilantro, for garnish

Preparation:
Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.

Heat 1 cup oil to 350 degrees. When the oil is hot, add the prawns. Briefly cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.

Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine, sugar, and chile paste.

Stir-fry for about 2 minutes, then add the coconut milk. Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.

Each serving contains: Calories 354, 2 g Carbohydrates, 19 g Protein, 30 g Fat, 237 mg Cholesterol, trace Fibre, 210 mg Sodium, 210 mg Potassium.

Radiate_Truth · Joined: 18 Aug 2007 Posts: 1056

Never heard of shrimp called a prawn before...

Prawns, shrimp or scampi?

Shrimp scampi refers to a dish of large shrimp that are cooked with garlic and butter or olive oil.

obmar · Site Admin Joined: 14 Apr 2006 Posts: 5697

obmar · Site Admin Joined: 14 Apr 2006 Posts: 5697

Radiate_Truth · Joined: 18 Aug 2007 Posts: 1056

I've never seen shrimp that look like that but than maybe they clean them up more where I live at.
What's up with all the legs or antennas on those shrimp???

Is your wife a good cook???

obmar · Site Admin Joined: 14 Apr 2006 Posts: 5697

My wife?
she is the best, to me.
and for me.

after all, among all
God choose her for me.

Wink

The head is usually cleaned. but the legs are intact, crispy.

obmar · Site Admin Joined: 14 Apr 2006 Posts: 5697

here's a good link.

http://www.rasamalaysia.com/

http://www.rasamalaysia.com/2007/...n-sataynow-with-peanut-sauce.html

Radiate_Truth · Joined: 18 Aug 2007 Posts: 1056

Here, the heads and legs are cut off, removed.
So, all we have to do is remove the outer shell.
You can also buy them without shells.

Shrimp, crab, lobster are considered a real treat due to they are rather expensive were I'm from. Lobster is esp. very expensive. My favorites are steamed shimp or shrimp scampi. I love crab cakes.

I eat more the simple Chinese foods like Shrimp Fried Rice, Shrimp Egg Fu Yong, Egg Rolls. Although, I doubt they are anything like what is truly cooked in the orient, China or Japan.

The foods you eat look very spicy hot...

I'm still working up to trying "Sushi" one day in the future. Only cause they are not really spicy hot. I have tried a variety of these fellows before...