Best 2 Malaysian Stir Fry Recipes

Malaysian stir fry, a culinary delight from Southeast Asia, offers a vibrant blend of flavors, colors, and textures. Rooted in the rich tapestry of Malaysian cuisine, stir-frying has become an iconic cooking technique, capturing the essence of the country's culinary heritage. With its aromatic spices, fresh ingredients, and vibrant sauces, Malaysian stir fry is an exciting journey for the taste buds, inviting food enthusiasts to explore the diverse flavors and techniques that make this dish truly special. From the sizzling woks of street vendors to the bustling kitchens of homes, Malaysian stir fry is a testament to the vibrant culinary landscape of this Southeast Asian nation. Get ready to embark on a culinary adventure as we delve into the world of Malaysian stir fry, uncovering the secrets behind its delectable flavors and discovering the techniques that bring this dish to life.

Check out the recipes below so you can choose the best recipe for yourself!

MALAYSIAN STIR-FRY

Malaysian Stir-Fry image

This recipe is from one of my male students who is from Malaysia. He has changed it some to fit what he can buy fresh here in California. Great use of leftover pork. I've eaten it...it's hot but mellowed by the fruit.

Provided by Happy Harry 2

Categories One Dish Meal

Time 47m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 1/2 cups cooked pork, slivered
1 small red onion, chopped
1 small green pepper, thin strips
1/4 lb mushroom, thin slice
2 bananas, firm ripe, 1 inch slices
1 teaspoon lemon peel, minced
2 small serrano chilies
1 (20 ounce) can pineapple chunks
1 (4 ounce) can chopped green chilies, drained
2 tablespoons curry powder
1 teaspoon anchovy paste
2 1/2 ounces slivered almonds
1 (4 ounce) can pimientos, drained, thin strips
1 cup chicken broth
4 cups cooked rice, hot
salt and pepper, to taste

Steps:

Drain pineapple, reserving 1/4 cup juice in a small bowl, set aside.
Heat oil in a wok or skillet over medium heat.
Add both chilies, onion, green pepper and mushrooms. Stir lightly until onion is soft, 3-4 minutes.
Add pork and stir-fry until hot.
Stir in curry and lemon peel, then add pineapple, bananas, anchovy paste and broth.
Bring to a boil, stirring gently.
Combine cornstarch and 1/4 cup reserved pineapple juice. Mix into pork mixture until sauce thickens.
Remove the serrano chilies and discard.
Stir in almonds, pimientos and add salt and pepper, if desired.
Serve over hot rice.

POODLE DOODLE (MALAYSIAN NOODLE STIR-FRY)

Poodle Doodle (Malaysian Noodle Stir-Fry) image

My brother lived with us many years ago. He was a fussy eater, but was trying new things at last. One night when I was making this dish he tried a piece of lap cheong & declared it tasted like a poodle's .... well, you get the drift. I started making this with a Kwan Du recipe, but don't think I ever really followed the recipe very closely. We love lots of vegies in our stirfries - feel free to use your favourites. Reheats well in the wok or microwave.

Provided by Heydarl

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

800 g hokkien noodles
2 Chinese sausage (lap cheong, available at asian grocery stores)
1 tablespoon water
2 tablespoons olive oil
1 carrot, sliced
2 sticks celery, sliced
1 zucchini, sliced
1 red pepper, deseeded & membranes removed, sliced
1/4 cabbage, sliced
500 g chicken breasts, sliced
1 onion, sliced
1 teaspoon gingerroot, grated
2 garlic cloves, minced
1 teaspoon sambal oelek
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons ketjap manis or 2 tablespoons thick soy sauce

Steps:

Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok.
Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.
Add noodles and vegetables to wok, stirring to combine.
Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.

Tips for a Perfect Malaysian Stir-Fry:

Use a well-seasoned wok: A seasoned wok will help prevent food from sticking and will give your stir-fry a nice smoky flavor.
Use high heat: Stir-fries are cooked over high heat, so make sure your wok or pan is hot before adding the ingredients.
Stir constantly: Stirring constantly will help prevent the food from burning and will ensure that it is evenly cooked.
Use a variety of vegetables: Malaysian stir-fries typically use a variety of vegetables, such as bok choy, carrots, bell peppers, and onions. Feel free to experiment with different vegetables to create your own unique stir-fry.
Use a good quality protein: Malaysian stir-fries can be made with a variety of proteins, such as chicken, beef, shrimp, or tofu. Make sure to use a good quality protein that is fresh and flavorful.
Use a flavorful sauce: The sauce is what really makes a Malaysian stir-fry special. Be sure to use a sauce that is flavorful and that complements the other ingredients in the dish.

Conclusion:

Malaysian stir-fries are a delicious and easy way to enjoy a healthy and flavorful meal. By following these tips, you can create a perfect Malaysian stir-fry that your family and friends will love. So next time you're looking for a quick and easy meal, give Malaysian stir-fry a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »