What are some typical Malaysian and Indonesian dishes?

Question

My grandmother is malay and Indonesian. And I just wanted to see if some of the things she made were traditional. I just wanted to know because we are mixed. My grandfather is mixed as well. With i don't know what and she might have tried to adjust to his taste as well. Please let me know. Some recipes would be really helpful as well. Thanks.

Answer 1

Popular Malay dishes
Satay - The Satay is probably one of the most popular Malay dishes - meat (mutton, chicken or beef) barbecued over glowing charcoal and eaten with ground peanut sauce accompanied by ketupat (compressed rice steamed in banana leaves).

Beef Rendang (Malay Spiced Coconut Beef) - This spicy dish is a specialty that is served during Ramzan and Eid and the Malay New Year. The meat is coated with tangy spices and simmered after dousing it with rich coconut cream.

Sambal Udang (Spicy Prawns) - Prawns or shrimps are cooked with belachan and garlic, chillies, tomatoes and tamarind paste.

Ayam Masak Merah (Red-Cooked Chicken) - Chicken pieces are pan fried a golden brown and cooked in a spicy tomato sauce.

Other popular Malay dishes are Sambal Udang, Sambal Sotong, Ayam Panggang and Sambal Tahu Goreng. A favorite noodle dish of Malay cuisine is Laksa and is served in a tangy fish gravy-like soup. Different Malay cooking styles are Masak Lemak (coconut), Masak Pedas (sambal, hot chillies), Masak Assam (tamarind), Masak Merah (tomato sauce), Masak Hitam (dark soy) and Masak Assam Pedas (hot chillies with tamarind and sambal).

Malay Recipes

Beef Rendang
Key ingredients
1½ lb beef cut into 1½ to 2-inch chunks
4 cups thick coconut milk
2 stalks lemongrass, slightly crushed
3 tbsp vegetable oil
juice of 1 lime
2 cups desiccated or freshly grated coconut
2 tsp sugar
salt and pepper
4-5 tbsp chili paste
1½-inch fresh ginger, peeled, sliced
1½ inch fresh turmeric root peeled and sliced

Marinate beef with salt and pepper for half an hour. Grind ginger, turmeric root and chili paste with little salt. Roast grated coconut on a slow flame till golden brown. Pound it to a paste after it has cooled. Stir-fry the ground paste on a high flame. Add coconut milk and gently bring to a boil. Add marinated beef pieces and cook for about 10 minutes. Add seasonings and salt and pepper. Simmer for nearly 1 hour and keep stirring often to prevent it from sticking to the bottom of the pan. Add roasted coconut paste after half an hour of cooking and let the curry thicken. This spicy beef dish goes well with Nasi Lemak (Coconut Rice) or Lontong (Rice Rolls).

Chicken Satay
Key ingredients
1 lb boneless chicken
1 tsp turmeric powder
4 tbsp sugar
12 shallots
6 cloves garlic
2 inch turmeric root
1 tsp white peppercorn
1 tsp coriander seeds
2 tsp fennel seeds
2 tsp cumin
1 tsp belacan
2 seedless cucumber, sliced
2 onions slices
4 tbsp oil
1 lemongrass stalk

Grind shallots, garlic, pepper, coriander, fennel, cumin seeds, turmeric and belachan to a paste and add sugar. Marinate chicken strips with half the satay marinade for about 6 hours. Grill on a hot charcoal barbeque until golden brown. Keep basting it with sugar and oil mixture. Serve with satay sauce and cucumber slices, onion wedges and Malay rice cakes.
Satay sauce is made with onions, garlic, chilli paste, belachan and lemon grass. Also added are tamarind pulp, coconut milk, sugar and salt, nuts and peanuts. Pound roasted peanuts and grind chilli paste with onions, garlic, belachan, lemongrass and nuts. Sauté the ground paste in oil and add tamarind juice, coconut milk, sugar and salt. Bring to a boil on a slow simmering flame. Add pounded peanuts till sauce is of desired consistency.

Sambal Udang (Spicy Prawns)
Key ingredients
1 lb med to large-sized prawns or shrimp
4 tbsp peanut or vegetable oil
1 large onion, sliced
2 ripe tomatoes, quartered
1 tbsp tamarind paste
1 cup water
1 tsp palm sugar or dark brown sugar
salt to taste
8 shallots
2 tsp belacan
4 cloves garlic
5 tbsp chili paste
4 macadamia nuts

Grind shallots, garlic, belachan, chilli paste and nuts. Stir fry this paste in oil and add tomatoes, onions and tamarind paste. Add sugar and salt. Reduce till the sauce thickens. Add prawns and stir-fry. Serve with hot steamed rice.

Ayam Masak Merah (Red-Cooked Chicken)
Key ingredients
3 lb whole chicken, cut into 8-10 parts,
2 tbsp turmeric powder
1 tbsp salt
1 cup red onions, chopped
2 tbsp ginger, grated
4 cloves garlic, minced
1 can tomato puree
½- cup chili paste
3 tbsp hot chili sauce
1 cup tomato ketchup
2 tbsp dark sweet soy sauce
1 large onion, cur into rings
½ tbsp sugar
salt to taste
2 cups water
3-4 kaffir lime leaves
vegetable oil for pan frying
fresh coriander leaves for garnishing

Smear chicken pieces with turmeric powder and salt and let it stand for about 40 minutes. Heat oil in a wok to fry the chicken till light golden brown. Drain and keep aside. Add red onions, ginger, garlic and chili paste and stir-fry. Add tomato puree, dark soy sauce, hot chili sauce and salt and sugar. Add lime leaves and 2 cups of water and let the sauce boil. Reduce on low flame for about 10 minutes. Add fried chicken pieces and bring to a boil. Simmer for about 30 minutes. Garnish with fresh coriander leaves and serve on a bed of hot steamed rice.
Malaysian cuisine

Answer 2

I don't like as Macro / General for Malaysian people, they more look down to Indonesian. But I've some Malaysian's friend ( business friend ), and they're very welcome. Some Malaysian are good peoples. They're welcome to Indonesian. Honestly speaking I don't like Malaysian as well. I always trying to excuese ( if possible ) to do a business trip to Malaysia. I don't know excactly the answers but perhaps jealousy, politic and opinion of Malaysian's people that Indonesia is poor country. They're hundred thousands of Indonesian being the labor at Malaysia. Indonesia is welcome with former Minister Mr. Badawi. He is really want to fix the situation between both countries.

Answer 3

Rendang, Satay, Ayam Opor, Laksa, Nasi Goreng,
Bihun Goreng, Nasi Lemak..
soooo good.
enak sekali.

You can google "Indofood": these are prepackaged spice blends for different dishes (a shortcut to making some of the above dishes) and there is a recipe on the back of each spice packet.

Enjoy.

Answer 4

Ayam Masak Kicap Chicken in Soya Sauce (Indonesian Sauce)

Ingredients
750g chicken meat cut into bite size pieces
5 shallots thinly chopped
1 tablespoon of crushed ginger
1 tablespoon of crushed ginger
4 tablespoons thick soya sauce
1 large red onion sliced thin
1 lime
2 teaspoon turmeric powder
salt to taste
Splash of Vegetable oil
for garnish:
thin sliced red pepper
chopped coriander leaves

Directions
Marinate chicken with the salt and turmeric powder and refrigerate overnight in a air tight container.
Heat oil and add garlic and ginger. Add the Soya sauce and when sizzling and marinated chicken pieces in small amounts.
Once chicken is nearly cooked add the onion slices, lime juice and shallots.
For more sauce add a little water.

For the rice:
Nasi Kunyit (Malaysian rice)

1 kg Basmati rice, wash and drain
3 Pandanus leaves
2 cmTurmeric, pressed for juice
2 tbsp Margarine
1 Big garlic
1 tsp Chopped ginger
6 Cloves
4 cm Cinnamon stick
10 pieces Cardamoms
2 tsp Chicken powder
1 liter Hot water
Deep fried cashew nut
Deep fried shallots slices

Method :
Stir fry margarine, garlic, chopped ginger, cloves, cinnamon stick and cardamoms until fragrant.
Add rice, turmeric juice and pandanus leaves.
Stir fry until oil is absorbed into rice.
Pour half pot of water in 3 liter pot.
Put steamer on top.
Put the rice in the steamer.
Sprinkle chicken powder and hot water into the rice evenly.
Cover the lid and steam until strong steam appears.
Repeat sprinkling until rice is cooked.
You can sprinkle cashew nut and deep fried shallot slices on top when served.

Answer 5

I prefer both fruits and fresh vegetables better, regardless how they look and taste. You desire a little of both.

Answer 6

In the event that it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.