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Classic Malaysian Dishes to Make at Home

October 11, 2021

Malaysia has a long history as a melting pot of cultures. It’s no surprise, then, that Malaysian cuisine is an eclectic mix of flavours and traditions. Malaysian dishes are as bright and vibrant as the nation itself, bursting with flavour. In this post, we are pleased to present to you five classic Malaysian dishes you can make at home. Let’s get started!

1. Tiger Prawn Rolls

EB Tiger Prawn Roll is one of the favourite fried dim sums among Malaysians. Dim sums are art in Chinese cuisine, and it’s not easy to make. Luckily, EB Tiger Prawn Roll which comes in the form of ready-to-cook packets can save all the hassle so that you can enjoy this delicious dish in just 10 minutes. It is made of big chunk quality giant tiger prawn meat that is fresh, tender and juicy, all wrapped inside an outer skin specially made by Non-GMO soy bean from Canada. Delicious as a teatime snack or as part of your weekend dim sum breakfast at home!

To get started, simply unwrap EB Tiger Prawn Roll. Next, you can choose to either air fry or deep fry them according to package instructions and your preferences.

2. Shrimp Wonton Soup

Thanks to EB frozen shrimp wontons, these quick and easy wonton soups are extremely simple, filled with vegetables, and ready in under 15 minutes

Wonton Soup

With a basic broth prepared from ginger, sesame, soy, and ginger, as well as well-seasoned wontons, the wonton noodle soup will keep your body warm during a cold day.

Shrimp Wonton Soup

Warm and comforting, this shrimp wonton soup is the perfect comfort food, anytime of the week.

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Prep Time 45

Course Main Course, Soup

Cuisine Chinese

Ingredients

1 pkt EB Shrimp Wonton with Mushroom Seasoning
4 slice ginger
2 clove crushed garlic
2 stalks green onion
2 tbsp fish sauce
3 fresh shiitake mushroom
5 cup chicken stock
2 tbsp soy sauce
2-4 bok choy or 4 oz. of any veggies you like
2 egg noodles pre-cooked, dried, or fresh ones

Instructions

In a medium-wide saucepan, combine the ginger, garlic, green onions, shiitake mushrooms, and chicken stock (for 2 portions). Boil for 5 to 10 minutes, lower to medium-low heat, and simmer for another 5 to 10 minutes.
Cut the bok choy into quarters as you wait. Set aside the shiitake mushrooms after slicing them.
Season the soup with soy sauce and fish sauce. You can opt to add only one of them if you like.
Blanch the egg noodles individually in boiling water if you're preparing a large quantity or if your egg noodles are dried or fresh with a lot of starch.
Cook the egg noodles in the soup for 1 minute after blanching them in boiling water. After removing from the soup, place in a serving bowl.
Cook the bok choy, shiitake mushrooms, or other vegetables in the broth for 2 to 3 minutes or until desired tenderness is achieved.
If necessary, season the soup with salt and pepper.
Cook the EB Shrimp Wonton as per package instructions and add them to the broth. Add 5 wontons per serving to the soup.
Pour the soup over the cooked noodles and veggies, and savour it!

Related Product

Keyword Shrimp Wonton

3. Mala Wonton Noodles

With springy egg noodles and delicious sauce, the Mala Wonton Noodle is a great dish to have in your repertoire. When you follow this recipe, the homemade wonton noodles (wonton mee) will taste like it’s from the finest restaurants or a famous hawker store. Moreover, if you love spicy food, the flaming Mala Wonton Noodles is sure to satisfy your taste buds.

Mala Wonton Noodles are easy to prepare. You can choose to boil or microwave it.

Mala Wonton Noodles

The spicy and numbing broth along with juicy shrimp wontons are a great on cold days.

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Prep Time 19

Course Main Course

Cuisine Chinese

Ingredients

1 pkt EBShrimp Wonton with Mala Sauce
400 g freshwonton noodles (egg noodles)

Instructions

Add EB shrimp wontons into boiling water and cook for 4-5 minutes. Drain the boiling water.
If you wish to microwave it, add 500ml of water and 12 pieces of frozen EB shrimp wonton into a microwavable bowl then microwave for 4-5 minutes. Kindly note that the time needed may vary with different microwaves.
Soak the sachet of mala sauce in warm water to defrost for 1 minute.
Start preparing the noodles by blanching them in hot water for 2 minutes. Then drain it under cold running tap. Blanch them back in the hot water for 5 seconds to warm through. This will ensure that you have a bouncy texture on your noodle.
When the noodles are ready, place EB shrimp wonton on top of the noodles. Tear the sachet of mala sauce and pour onto the noodles and EB shrimp wonton. Mix well.
Flaming hot Mala Wonton Noodle is ready to be served.

Related Product

Keyword mala wonton

4. Nasi Lemak with EB Tempura Chicken Nuggets

Fried chicken nuggets are a popular snack in Malaysia. Their bite-sized form and crisp coating appeal to both adults and children. It can be served as an appetizer or as a side dish. In this recipe, our new EB Tempura Chicken Nugget will be served as a side dish for Nasi Lemak.

Nasi Lemak with EB Tempura Chicken Nuggets

The iconic Malaysian dish gets a

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Prep Time 20

Cook Time 1

Course Main Course

Cuisine Malaysian

Ingredients

Coconut milksteamed rice

2 cups rice
3 screwpine leaves, tie them into a knot
1 can coconut milk(5.6 oz. / 150 ml-180 ml)
salt to taste
Some water

SambalIkan Bilis (Dried Anchovies Sambal)

1/2 red onion
1 cup ikan bilis / dried anchovies
1 clove garlic
4 shallots
10 dried chillies
1 tsp belacan, prawn paste
1/4 tsp salt
1 tbsp sugar

Other ingredients

1 pkt EB Tempura Chicken Nuggets
2 hard-boiled eggs cut into half
1 small cucumber cut into slices, and then quartered

Instructions

Coconut milk steamed rice

Rinse and drain your rice like you would cook rice. Combine the coconut oil milk, a sprinkle of salt, and a splash of water in a mixing bowl. Cook your rice with the pandan leaves added in.

Sambal Ikan Bilis (Dried Anchovies Sambal)

Drain the water after rinsing the dried anchovies. Fry the anchovies until lightly brown, then set them aside.
Pound the prawn paste with shallots, garlic, and deseeded dry chillies using a mortar and pestle. You may also use a food processor to ground them.
The red onion should be sliced into rings. Soak the tamarind pulp for 15 minutes in water. Constantly squeeze the tamarind to extract the flavour into the water. Save the tamarind juice after draining the pulp.
In a skillet, heat some oil and cook the spice paste until aromatic. Add the onion rings to the mix. Stir in the ikan bilis well. Combine the tamarind juice, salt, and sugar in a mixing bowl. Simmer, occasionally stirring, until the gravy thickens. Set aside.

Other ingredients

Air Fry EB chicken nuggets at 200c for 7 minutes. Or deep fry at 170c for 3-4 minutes until golden brown. Set aside.
Cut the cucumber into slices.
Serve the steamed coconut milk rice with a dollop of sambal ikan bilis on top, fried chicken nuggets, cucumber slices, hard-boiled eggs, and fried fish.

Keyword Tempura Chicken Nuggets

5. Cheesy Chicken Roll

EB Cheesy Chicken Rolls are seasoned, diced chicken meat wrapped with “Fuzhuk” bean curd skin. It’s packed with natural spices and flavours for the most succulent bite. They come in three unique flavours: original, cheese, and salted egg, all of which will pique your interest. EB Cheesy Chicken Rolls are great with curry mee!

Curry Mee with EB Cheesy Chicken Rolls

A bowl of hot and spicy broth, springy noodles and crunchy chicken roll makes this a perfectly indulgent meal.

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Prep Time 20

Cook Time 45

Course Main Course, Soup

Cuisine Chinese, Malaysian

Ingredients

1 pkt EB Cheesy Chicken Rolls to serve
2 tbsp vegetable oil
2 tbsp Thai red curry paste
1 tbsp curry powder
1/2 tsp turmeric
4 chicken thigh fillets
2 cups coconut milk
6 cups chicken stock
1 lemongrass stalk bruised
3 tbsp fish sauce
1 tsp sugar
400g cooked noodles
bean shoots to serve
coriander leaves to serve
lime wedges to serve

Instructions

In a wok or large saucepan, heat the oil over medium-high heat. Combine the curry paste, curry powder, and turmeric in a mixing bowl.
Cook for a minute, stirring constantly, or until aromatic. Cook for 2 to 3 minutes after adding the chicken thigh fillets. Combine the coconut milk and chicken stock in a mixing bowl. Simmer for 15 minutes after adding the lemongrass.
Stir in the fish sauce and sugar, and season with salt and pepper to taste. Using a chopping board, slice or shred the chicken fillets.
Divide the noodles into serving dishes to serve. Add the chicken on top. Combine the bean sprouts and coriander leaves in a bowl.
Next is cooking the EB Cheesy Chicken Rolls. You can choose to either deep-fry, air-fry or pan-fry them according to your preferences. Choose one of the methods below that is convenient for you.
Air-fry: start by defrosting EB Cheesy Chicken Rollsin the microwave for 3-4 minutes. Then, air fry for 2-3 minutes at180⁰C.
Deep-fry: deep fry EB Cheesy Chicken Rolls at 160⁰C for 6-8 minutes.
Pan-fry: defrost EB Cheesy Chicken Rolls at room temperature for 1 hour. Panfry at medium heat until golden brown.
Lastly, serve curry mee with a lime wedge on the side and EB Cheesy Chicken Rolls.

Related Product

Keyword Cheese Chicken Rolls

In a Nutshell

While you could have an authentic experience of these classic cuisines in Malaysian restaurants, you can still make them at home for lunch or dinner to enjoy with your family. For easy and hassle-free cooking, feel free to make use of EB Food’s fresh and versatile products such as the above mentioned. EB Food’s products are available online and at all major supermarkets in Malaysia. For more information, feel free to get in touch with us. Happy cooking!