Author: The Muddled Pantry

Born out of a passion for the food I love to eat, feed and share, The Muddled Pantry is about satisfying a global palette with limited ingredients

Ramly Burger

Serves: 2

Ingredients:
300g beef or chicken mince
1 TBSP light soya sauce
1 clove garlic, crushed
1 TSP paprika powder
Maggi Seasoning Sauce, OPTIONAL
2 large soft burger buns
Soften butter, or margarine
½ brown onion, thinly sliced
2 extra large eggs
Iceberg lettuce, torn into medium-sized pieces
Cucumber, peeled and sliced
Tomato, sliced
Chilli sauce
Mayonnaise

Seasoning Mix:
½ TSP chilli powder
½ TSP white pepper powder
Pinch of MSG, optional (sub. Salt)

Optional Extras:
Cheese slices
Black Pepper Sauce

Method:

  1. In a mixing bowl, add the minced meat, soya sauce, crushed garlic, paprika, and a few dashes of Maggi Seasoning Sauce (if using). Mix until the seasonings are thoroughly combined. Set aside.
  2. Combine the seasoning mix in a shaker or bowl.
  3. In a separate bowl, beat the eggs together.
  4. Spread the softened butter/margarine on the burger buns.
  5. Form your prepared mince into thin patties.
  6. Place a large heavy-based non-stick frying pan on a medium heat.
  7. Add some butter and sauté the onions till soft, set aside.
  8. Place the burger buns cut-side down, fry until golden.
  9. Add a bit more butter/margarine to the pan, then add the meat patties
  10. As they cook, lightly season both sides of the patties with the seasoning mix, plus a couple of dashes of Maggi Seasoning Sauce. Place the cooked patties aside.
  11. Add a bit more butter/margarine to the pan, then spread half the beaten eggs around the pan (it needs to be large enough to envelope the patty). Cook for 30 seconds, then place the patty in the centre. Top with the sautéed onions and cheese, if using. Now, fold over the egg so you form a parcel around the patty/onions/cheese.
  12. Place the burger on the toasted bun, along with lashings of chilli sauce, mayo, and black pepper sauce (if using). Top with cucumber, tomato, and lettuce.
  13. Served immediately, or for a truly Ramly Burger take-away experience, leave the burgers wrapped in wax paper for 10 minutes before eating.

Chicken Karaage 唐揚げ

Serves 4


INGREDIENTS:
4 large boneless chicken thighs
100g potato flour, or rice flour/cornstarch
Vegetable oil, for deep-frying
2 limes, or 1 lemon

Marinate:
2 cloves garlic, grated
10g fresh ginger, grated
2 tbsp soy sauce
2 tbsp sake
2 tbsp mirin
1 tsp sesame oil
2 tsp lime juice
2 tsp white rice vinegar
¼ tsp white pepper
1 tsp chili powder, optional

METHOD:

  1. Cut the chicken thighs into quarters.
  2. Combine all the marinate ingredients in a bowl, then mix in the chicken. Cover and refrigerate for at least a couple of hours, but overnight is preferable.
  3. In a stable wok or large heavy saucepan, heat enough oil for deep-frying to 160°C (325°F).
  4. Drain the chicken in a sieve, the dredge the pieces in the potato flour. Place the dredged chicken on a plate or board and leave for 5 minutes, before dredging them a second time in the potato flour.
  5. Fry the chicken in batches for about 5 minutes, or until they turn deep brown. Drain on absorbent kitchen paper/towels.
  6. Serve immediately with wedges of lime or lemon, and some soy sauce and mayonnaise on the side.

Niu Rou Mian 牛肉麵 (Taiwanese Beef Noodle Soup)

Serves: 6

INGREDIENTS:

Spice Bag:
The Essentials:
1 tbsp Sichuan peppercorn
2 black cardamom
2 dried bay leaves
2 star-anise
1 tsp fennel seeds
1 tbsp goji berries

Optional Spice Bag Extras:
2 dried liquorice slices
2-4 dried red chilis

Beef Broth:
800g bone-in beef shin or short ribs
6 tbsp cooking oil
1 bulb garlic, roughly chopped
50g ginger, thinly sliced
½ brown onion, sliced
4 spring onions, roughly chopped
¼ cup Chinese chili bean paste (toban djan)
2 tbsp sugar
½ cup light soy sauce
½ cup shaoxing wine, or dry sherry
1 tbsp dark soy sauce
2 tomatoes, quartered
1 beef stock cube
¼ cup deep-fried shallots/onions, optional
½ tsp salt, or to taste

Hokkien-style wheat noodles
Baby bok choy, cut into half
Spring Onion, finely chopped
Fresh coriander, finely chopped

METHOD:

  1. Toast the spices in a dry pan, over a medium low heat, until aromatic. Secure in a spice bag.
  2. Cut the beef into hefty chunks, then blanch in a large pot of rapidly boiling water for a couple of minutes to rid the meat of impurities. Drain and rinse the meat, then set aside.
  3. In a clean pot on high heat, add the oil, followed by the garlic, ginger, brown and spring onions. Sauté for a couple of minutes, then reduce heat to low-medium and add the toban djan and sugar (the chili bean paste can spit and burn, so take care). Continue to sauté for another minute then stir in the shaoxing wine, light and dark soy sauces.
  4. Increase the heat, then add the blanched beef, tomatoes, beef stock cube, and deep-fried shallots (if using). Simmer for 4-5 minutes, or until the tomatoes soften, and the beef absorbs the flavours. Add 2 litres of water and the spice bag. Bring to a boil, then reduce to a lively simmer. Cover with a lid and cook for 1 and a half hours, or until the meat is fork tender. Top up with boiling water, if needed.
  5. Pass the broth through a fine strainer into another pot. Remove the meat and set aside, discard everything else. Place the strained broth back on the stove and keep on a low simmer. Taste for seasoning and add salt if needed.
  6. When ready to serve: Chop up any large pieces of meat into manageable chunks. Blanch the bok choy halves in salted boiling water for 1 minute, set aside. Cook noodles by following instructions of the type you’re using. Drain and place in a serving bowl. Bring the broth back up to the boil.
  7. Ladle the HOT broth over the noodles, then top with beef, bok choy, chopped spring onion and fresh coriander.

Serve immediately.

Kacang Phool

Serves: 4

200g minced/grounded beef, optional
2 cans beans (mixed beans, haricot, butterbeans, kidney beans, even rinsed baked beans)
2 tbsp ghee, or use butter/vegetable oil
1 tbsp tomato paste
Salt and pepper, to taste
4 eggs, fried

Spice Paste:
1 red onion, chopped
4 cloves garlic, chopped
1 tsp curry powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1 tsp chili powder, or to taste

Garnish:
Limes
Green chilies, slice
Purple onion, finely chopped
Fresh coriander, chopped
Melted ghee

Serve with: Baguette or crusty bread

Method:

  1. Grind the chopped onion and garlic into a paste, along with a glug of oil. Decant into a bowl and mix in the spices; set aside.
  2. Blend the canned beans with ½ the liquid from 1 of the cans (if using rinsed baked beans, add ½ water). Blend till mostly smooth.
  3. In a large pot, heat the ghee and then add the spice paste. Sauté over a medium heat until the oil separates from the paste. Add the tomato paste. If using, add the meat and fry until browned.
  4. Add 1 cup of water, then bring to a boil. Reduce the heat and simmer for 20 minutes, stirring regularly to avoid the bottom of the pot catching. Add more water if necessary.
  5. Season with salt and pepper to taste.  
  6. Fry the eggs, then butter and toast the baguette or crusty bread.
  7. Serve in bowls topped with a fried egg and your choice of garnishes.

Hokkien Char Mee

Serves: 2

INGREDIENTS:

400g thick Hokkien noodles
100g pork belly, skinned and finely sliced
6 medium prawns, shelled
40g white cabbage, sliced
2 tbsp crispy pork lard cubes (crackling)
1 tsp chopped garlic
2 tbsp pork lard (or vegetable oil)

Marinate:
¼ tsp salt
1 tsp cornflour
¼ tsp bicarbonate of soda
1½ tbsp water

Sauce:
1 cup warm water or fresh chicken stock
1 tbsp oyster sauce
½ tbsp light soy sauce
1 tbsp dark soy sauce
½ tbsp thick soy sauce (sub: kicap manis/sweet soy sauce)
¼ tsp sugar
½ tsp sesame oil
Dash of white pepper

METHOD:

  1. Combine the pork and prawns with the marinate ingredients, leave for 15 minutes.
  2. Prepare the noodles as per instructions, then rinse and drain well.
  3. In a bowl, mix all the sauce ingredients together.
  4. Place a wok on the highest heat possible. Once smoking hot, add 1 tbsp lard/oil.
  5. Stir fry the pork and prawns until just cooked through. Add the other 1 tbsp lard/oil and the chopped garlic. Fry until lightly golden and fragrant.
  6. Add the drained noodles and give everything a good stir before adding the prepared sauce.
  7. Bring to a fierce boil. Reduce the sauce by half before adding the cabbage.
  8. Continue to stir fry until gravy is thick and glossy and coats the noodles.
  9. Just before serving, toss through the crispy pork lard cubes (crackling).
  10. Serve immediately with some sambal belacan, or pickles green chilis, on the side.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Lor Mee 卤面 (Braised Pork Noodles)

Serves: 4

INGREDIENTS
4 portions thick Hokkien noodles
1 cup beansprouts

Braised Pork & Gravy:
400g pork belly (skin-on, cut into 2 pieces)
4 dried shiitake mushrooms
5 eggs (4 boiled and peeled, 1 lightly beaten)
4 thick slices of ginger
1 tsp five-spice powder
2 cinnamon stick
2 whole star anise
4 tbsp dark soy sauce
3 tbsp light soy sauce
3 tbsp oyster sauce
1½ tbsp sugar
½ tsp ground white pepper
1 tsp salt, or to taste
¼ cup tapioca/potato/corn starch mixed with 100ml water

Essential Toppings:
Chinese black rice vinegar or Chinkiang vinegar
4-6 garlic cloves, crushed/grated
Fresh red chilis, sliced
Fresh coriander, finely chopped

Optional Toppings:
Fried fish cake, sliced
Deep fried battered fish, chopped
Deep fried Shallots
Fried wontons
Fried wonton skins
Ngoh Hiang/Lor Bak, sliced

METHOD:

  1. In a large stock pot, bring 2 litres of water to a boil. Stir in the dark & light soy sauces, oyster sauce, five-spice, cinnamon, star anise, sugar, and ground white pepper. Add the pork, dried shiitake mushrooms, and bring to a boil before reducing the gravy to a steady gentle simmer. Cover the pot with a lid and simmer till the pork is fork tender (between 1 and 1½ hours).
  2. 20 mins before the pork is done, add the peeled boiled eggs to the pot.
  3. When the pork is tender, remove the meat, eggs, and mushrooms. Fish out the cinnamon sticks, ginger, and star anise, then check the gravy for seasoning before bringing it back to a lively simmer.
  4. Mix the tapioca/potato/corn starch with 100ml water to make a slurry, then stir into the gravy to thicken. Bring back to a simmer.
  5. Whilst gently stirring the gravy, slowly drizzle in the beaten egg. Leave on a slow simmer.
  6. Thinly slice the rested pork and mushrooms. Cut the eggs into halves. Mix the crushed garlic with some neutral oil to make a paste.
  7. Cook the noodles according to packet instructions and set aside.
  8. Decant half the gravy into a second pot. Bring to a boil before adding the noodles and beansprouts. Braise the noodles for a couple of minutes before dividing them into individual bowls. Ladle over extra gravy.
  9. Top with the sliced pork, mushrooms, and eggs. Add any of the optional toppings (I recommend adding at least one).
  10. Garnish with the garlic paste, chillies, and coriander. Drizzle black vinegar to taste.
  11. Serve immediately.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Crispy Chicken with Plum Sauce

Ingredients:

400g chicken boned thighs, cut into medium strips
1 garlic clove, finely chopped
½ – 1 cup water
2 tsp cornflour mixed with 1/4 cup water
1 tsp sesame oil
1 spring onion, finely chopped
1 TBSP toasted sesame seeds, crushed
Lettuce

Chicken Marinate:
1 tsp light soya sauce
Pinch of salt
Pinch white pepper
2 TBSP potato starch (or cornflour)
2 tsp cooking oil

Plum Sauce:
500g ripe plums, stoned and halved
½ red onion, finely chopped
1 TBSP fresh ginger, finely grated
½ cup brown sugar
½ cup white rice vinegar (or white spirit vinegar)
¼ cup water
1 tsp dark soya sauce
2 tsp five spice powder
½ tsp dried chilli flakes
1 tsp salt

Method:

  1. Combine all the sauce ingredients in a large saucepan and bring to a boil, then reduce to a rapid simmer and cook until the plums collapse when prodded with a spoon (approx. 20 mins). Using a hand blender, pulse until the sauce smooth.
  2. Whilst the sauce is cooking marinate the chicken. Season the chicken strips in the soya sauce, salt and pepper. Sprinkle over the potato starch and coat the meat. Finally add the cooking oil.
  3. To a stable wok, add enough cooking oil to shallow fry the chicken in batches until crispy. Once all the meat is cooked, return the crispy chicken to the hot oil, and briefly fry for a second time. Drain the chicken and set aside.
  4. Place a wok on a medium flame, then add a splash of oil followed by the chopped garlic. Sauté till fragrant then add the prepared plum sauce. Bring to a boil and add between ½ and 1 cup of water. Return to a boil and add the cornflour slurry. Continue cooking till the sauce is thick and glossy. Add the sesame seed oil.
  5. Arrange the lettuce on a platter and heap the chicken in the middle. Pour over the sauce then garnish with spring onions and crushed sesame seeds.
  6. Serve immediately.

Bánh Mì (Vietnamese Sandwich)

Ingredients:

400g boneless chicken thighs, or pork neck steaks
1 large fresh baguette, cut into 4
Mayonnaise
½ cucumber, cut into batons
1 large green chilli, finely sliced
Fresh Coriander (Cilantro)
Maggi Seasoning Sauce (sub: light soy sauce)

Optional Extra: Chicken or pork liver pâté

Pickled Carrots:
2 large carrots
½ cup white sugar
1 cup white rice vinegar
½ TSP salt

Marinate:
2 TBSP light soy sauce
2 TBSP fish sauce
2 TBSP brown sugar
2 stalks lemongrass (outer skins removed), finely minced
2 garlic cloves, finely minced
½ TBSP sesame seed oil
1 TBSP cooking oil
Salt and ground white pepper, a pinch of each

METHOD:

  1. Thinly shred the carrots using either a mandolin or by hand. In a pot, heat up the sugar, vinegar, and salt until the sugar dissolves. Leave to cool then pour over the carrots. Leave to pickle overnight, or for at least a couple of hours. 
  2. If using pork, slice the meat thinly across the grain. If using chicken, leave the thighs whole. In a mixing bowl, combine all the marinate ingredients. Add the meat and mix well. Leave to marinate for as long as possible – preferably overnight, or for at least a couple of hours.
  3. Heat a griddle pan till just smoking, lay the marinated meat in a single layer onto the pan. Leave to sear for 2 minutes, then flip the meat over for another couple of minutes, or until the meat cooks through and is slightly charred. Place the cooked meat in a bowl and leave to one side to rest.
  4. Spread the mayonnaise on both sides of the baguette, the sprinkle over a few drops of Maggi Seasoning Sauce/light soy sauce over the mayo. Optional: spread a generous amount of chicken liver pâté on one side of the baguette (on top of the mayonnaise).
  5. Divide the meat between the 4 sandwiches. If using chicken, cut the meat into medium bite-sized chunks.  
  6. Top with the pickled carrots, sliced chilli, coriander and cucumber.
  7. Place the top half the baguette over the sandwich and give it a light squish to help the favours meld.

Kari Ayam (Malaysian Chicken Curry)

Some curries are made for dunking and Kari Ayam is most definitely one of these!

All about the rich kuah (gravy), Kari Ayam is a perennial favourite of mine. Simple, tasty and delicious, this classic Malaysian is a staple of many a family feast, simple breakfast, or for me, picnics. Wonderful served at room temperature, this dish was a feature of most of our family picnics – I have vivid memories of tucking into tubs of if with chunks of soft white bread whilst sitting on the boulders at our local waterfalls. It was always a messy affair, but nothing a quick rinse under the falls couldn’t cure!

Not to be confused with the famed Nyonya classic Kari Kapitan, Kari Ayam leans more towards Malay/Indian flavours as it omits the belacan, 5-spice powder, and lime juice. Another distinct difference is the inclusion of potatoes – something I was reminded of when rebuked by the queen of Nyonya cuisine, Pearly Kee, for suggesting otherwise!

Whilst delicious eaten on the day of cooking, like all curries this dish will be improved immeasurably given time to rest before being served. Overnight is ideal, but even a couple of hours will do wonders. If left in the fridge, reheat gently before serving with fresh white bread, roti jala, roti canai or rice.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Click here for the recipe

Siamese Laksa (Penang Laksa Lemak)

Whilst I have had many wonderful experiences working with Masters of Malaysian Cuisine (MOMC) as a guest chef on MOMC@Heart, the undoubted highlight was being invited to feature on MOMC’s Malaysian Heritage Cuisine series in association with MAFI (Malaysian Ministry of Agriculture & Food Industries). What an honour it was to work alongside some of the greatest Malaysian chefs in the business, but also to have the opportunity to share one of my favourite family recipes – Siamese Laksa!

Also known as Penang Laksa Lemak, Siamese Laksa is unfortunately somewhat eclipsed by Penang’s most famous laksa – Assam Laksa. More’s the shame as Siamese Laksa is wonderfully aromatic and its rich broth isn’t as divisive as the hallmark sour fishy “love or loath” broth of Assam Laksa. In fact, given the choice, I would opt for a bowl of Siamese Laksa every time!

Based on a much loved family recipe handed down from my late Grandmother and preserved by my aunt, Rohani Jelani, this is a recipe of many parts. Though it might seem intimidating, the ingredients are relatively easy to source and the actual cooking time, albeit intensive, is actually quite short. Nonetheless, the results are worth the effort!

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Click here for the recipe