September 10th, 2011
Taiping Town Perak
Malaysian Food Network
Perak Road Food
best eaten in Perak, in the rustic town of Teluk Intan to the state capital Ipoh and Taiping always alone.
from the day
bring an empty stomach to thelively stalls, some of which have existed for decades – flanking Jalan Maharani, market.popular rain near the city's main local favorites are lai fun (a thick, vermicelli-like rice chicken soup or healthy noodlein curry) in the position of peng lai fun, lor mai fan (glutinous rice fragrant with a variety of Currie and special sweet dish of desiccated coconut) and pan mee (handmade noodles in a succulent broth with crispy anchovies).
the latter are commonly found in the country, but this small version of the city has a natural reserve sweet and tasty.
Moreover, getting a table at the food company Teck Kee (37 Jalan Raja) and quickly test a variety of fried noodles Seve, tweezers sui (sweet soup) Nyonya kuih or brand (food tradition)
Malaysian satays
Ingredients
- 1/2-pound skinless chicken thighs shredded beef or beef, cut into 1 inch strips
- 2 stalks lemon grass, smashed and chopped
- 1 red onion, quartered
- 1 cup corn oil
- 1 (1 inch) piece fresh ginger, finely chopped
- 1 tablespoon ground turmeric
- 1 tablespoon of ground cumin
- 1 tablespoon coarse black pepper
- 1 teaspoon kosher salt
- 6 tablespoons sugar
- Peanut sauce, recipe follows
- Rice cakes, to serve
- Cucumber slices, for garnish
- Chopped onion diced for garnish
Instructions
Place chicken or meat in a bowl. Add lemon, onion, oil, ginger spices and seasonings. Cover and marinate in the refrigerator for 3 hours.
Heat a grill, preferably charcoal, medium-high heat. Meanwhile, remove chicken meat from marinade and skewer (if using wooden skewers, be sure to soak for 30 minutes before using). Grill 3 to 5 minutes or until cooked turning halfway.
Serve with peanut sauce and rice cakes and garnish with cucumber and onion.
Peanut Sauce:
- 3 tablespoons corn oil
- 1 white onion, finely chopped
- 1 teaspoon shrimp paste
- 1 teaspoon ground turmeric
- 1 stalk lemon grass, smashed
- 4 small dried red chilies, crumbled
- 1 / 2 cup coconut milk
- 1 / 2 cup water
- 6 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 2 cups peanuts toasted, chopped
Heat oil in large skillet over medium heat. Add onion, shrimp paste, turmeric, lemon grass and chile. Stir to mix and cook over medium heat until fragrant and onion is tender. Add coconut milk and water and bring to a boil. Add sugar, salt, and peanuts. Stir constantly over medium heat and simmer until sauce thickens. Remove the lemon grass stalk and serve warm or at room temperature.
The potatoes and green beans in Malaysia
Ingredients
- 2 pounds large potatoes The Network
- 1 tablespoon vegetable oil
- 1 tablespoon shallots
- 1 yellow onion, coarsely chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped peeled fresh ginger
- 2 tablespoons Madras curry powder
- 1 cup coconut milk
- 2 cups vegetable broth
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 pound fresh, small beans, greens, trimmed
Instructions
Wash potatoes in cold water. Peel and cut into 2 inch pieces.
In a carbon steel wok, heat oil over medium heat until smoking. Add the shallots, onion, garlic and ginger and saute for 5 minutes or until onion is tender. Add curry and cook for 30 seconds, until aromatic. Add coconut milk, broth, potatoes, salt and pepper. Bring to a simmer and simmer until potatoes are tender, about 15 to 20 minutes. Add green beans and cook for another 10 minutes, or until beans are just done.
About the Author
idaman info. malaysian food network.
a. rahman food network
A Holiday Weekend at Taiping, A Historic Town in the Northern State of Perak, Malaysia