Malay evening snacks

Kefayap

Kefayap wrappers
 

 Evening snacks we had at the
small restaurant where we feel
love also added as an ingredient and served with smile.
 Fine wheat flour batter with natural food colour and salt to taste. Thin wrappers are prepared. Then filled with grated coconut palm sugar mix and rolled it with tips

Tauhu sumbat

 tucked in.

Kari pap

Kari pap is just like Indian curry puffs. Masala  vegetable mix is filled in the puffs and deep fried.
Tauhu sumbat is a pakoda like snack filled with slices of cucumber, onion and chillies.



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Busy with the preparations...


Jamilah in the kitchen

 

Malay local dishes......An experience......

Lady with magic fingers

 During our stay in Mandarin Court at Kuala Lumpur, we thought of tasting ethnic dishes of Malaysia. Fortunately 100 m away from our hotel we found a restaurant named Abdul Malik ,
underneath a big tree spreading shade. The ambience was great, close with nature, we got tasty hot dishes, served with love.
Since we both were seafood lovers we got fish items. The courtesy of host showered on us is highly appreciable.
No words to highlight. Thanks for their love.
Next post is their evening snacks.
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Restaurant-Abdul Malik

The dishes we tasted were
1. Fish roast
2.Fish curry
3.Fish fry
4. Chicken roast 5. Chicken curry 6. Sautéed bean sprouts
and 7.Sauteed spinach along with white rice.

The dishes were spicy, tasty and  economic.
I shall add the pictures of the dishes.

fish roast

fish curry

fish fry

Chicken curry

Chicken roast

Sautéed  Spinach

Sautéed bean sprouts

Spicy prawns....country style

Prawns 1 kilo, cleaned with tail and de shelled head, drain out excess water.
Black pepper powder 1 tsp., chilly powder 2 tsp., turmeric powder 1/3 tsp.,
coriander powder 1 tsp., salt to taste. Mix the ingredients in 1 tsp. vinegar.
Pat the mix on the prawns. Refrigerate for 2 hours.
Barbecue the prawns and serve with lemon slices.
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Bull's eye roast

Hen eggs 4, onion large 1, chopped, ginger garlic paste 2 tsp., tomato 1, chopped, green chilly 1, cut into rings, curry leaf a sprig,
Turmeric powder 1/4 tsp., chilly powder 1/2 tsp., pepper powder 1/4 tsp., coriander powder 1/2 tsp., garam masala 1/3 tsp., cooking oil 1 tbsp., salt to taste.
Heat oil in a wok. Drop in onion, allow to tender, drop in chilly, curry leaf, ginger garlic paste, sauté and mix well. Add tomato, salt, sauté and allow to cook well. Add curry powders, sauté for 30 seconds, remove the mix to sides and break down eggs and prepare bulls eye. Care should be taken not to break the yolk. Turn eggs upside down, allow to cook and combine the ingredients.
Serve with bread / chapatti / roti/ naan.

Meen Rasam ( Fish rasam )

Anchovy 200 gram, cleaned and each cut into two. Shallots 7, garlic cloves 5, ginger 1" piece,
bird's chilly 10, all crushed, chilly powder 1 tsp., turmeric powder 1/3 tsp., coriander powder
1/2 tsp., coconut paste 1/2 cup, tamarind concentrate, 2 tsp., salt to taste, curry leaf 2 sprigs.
Mix the ingredients in an earthen pot in enough water, allow to boil and cook well. Allow
 the mix to combine well. Adjust salt.
Garnish with seasoning of mustard seeds, fenugreek seeds, shallot rings and curry leaves.
Mix well and serve with rice.


 

Rice balls with Chicken roast ( Pidiyum Kozhiyum )

Rice balls with chicken roast
 

Rice balls ( Pidi )
Fried rice powder 1 kilogram, cumin seeds 2 tsp., fried and crushed, salt to taste,
coconut 1, grated.
Sprinkle boiled water into rice powder, mix well, add cumin, salt to taste, more
water, half coconut combine well to form a soft dough. Keep for an hour. When
 cooled form gooseberry size balls. Heat water in a wok, add salt to taste, add
rice balls one by one, allow to boil, when cooked, reduce flame, add grated
coconut, allow to bubble for 10 minutes, pidi is ready. Allow to cool. Serve
along with the remaining thick juice with spicy chicken roast.

Rice balls ready
 

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Dried anchovy chutney

Dried anchovy 100 grams, cleaned, tamarind a small gooseberry size, Kashmiri chilly 15,
pepper 1/2 tsp., garlic cloves 6, shallots 6, both sliced, curry leaf 3 sprigs, salt to taste,
Coconut 1, grated.
Dry fry anchovy and keep aside, dry fry all other ingredients. Allow to cool. Grind in a
mixer to a coarse texture, grind anchovy, mix both and grind again, adjust salt.
Keep in an air tight glass container. Can store for about 7 days.