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Rendang Daging

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A mini series recipe that we at Simply Enak are creating to celebrate the diversity of food and ingredients driven by the mixed culture in Malaysia.

Dish : Chicken Korma (non spicy)
Theme : Ingredients - Chicken
Influence : South India / Tamil

Korma is a dish that originated from the Indian subcontinent. It usually consist of meat or vegetables that are braised in cream/yogurt. In Malaysia, the Indian population is the 3rd largest group, after Malay and Chinese.

We did some slight changes to the chicken korma recipe by removing chili and chili powder - making it more CHILD FRIENDLY. Hence, this is a non spicy, chili free dish that everyone can try. It is still delicious!

Hope you enjoy this south Indian chicken korma recipe. For other chicken recipe as mentioned in this video, please refer to the link below :

Ayam Masak Merah : https://youtu.be/viMOfFk3hDY
Chicken Kung Pao : https://youtu.be/tzqDaua3zJU

Thank you!

A mini series recipe that we at Simply Enak are creating to celebrate the diversity of food and ingredients driven by the mixed culture in Malaysia.

Dish : Ayam Masak Merah (direct translation "chicken cooked red")
Theme : Ingredients - Chicken
Influence : Malay

This has to be one of our favourite dish to make. This delicious recipe is perfect to serve 2 to 3 person. It is a rather a simple recipe to follow despite the fact that it has a fair of of ingredients. All you need is a good blender/food processor to make the paste and a sharp knife.

The paste can be made in advanced and store it in the fridge - ready to go whenever you need them during a busy week. You should be able to store the paste for a good 1 week in the fridge.

You can also replace the chicken with deep fried tofu or tempeh if you are on a plant base diet.

Enjoy the recipe!

A mini series recipe that we at Simply Enak are creating to celebrate the diversity of food and ingredients driven by the mixed culture in Malaysia.

Dish : Kung Pao Chicken
Theme : Ingredients - Chicken
Influence : Chinese

This Easy to follow Kung Pao Chicken is a suitable dish to make especially if you are pressed for time. You can always marinate the chicken the night before and it only takes you less than 15 minutes to cook. This version is slightly saucy as compared to the original version.

I like to enjoy the dish with rice and fried egg on the side.

Give it a try!

Char mee hoon or fried vermicelli is one of noodle dish that most malaysians are brought up with. It is considered comfort food for some. It is economical and rather simple to prepare. The base or origin of this dish consist of vermicelli, the soya sauce seasoning, bean sprout, pickled chili and chili sauce. To some, this dish is also called Economy Mee Hoon.

This recipe is slightly more luxurious version as it has spam as well as pork belly. It is also suitable for those who do not like spicy food as it does not contain any form of chili. Hope you enjoy the video.

A quick and easy way to deseed dry chili. All you need is a container with a lid, scissor and of course, dry chilies.

#kitchen #tips #cookingtips #lifehack #kitchenhack

The name TIGER Char Koay Teow is one of the well established fried noodle hawker stall in Penang. He is the 3rd generation that inherited the recipe and have been serving the community for the past 30 years. All in all, his family has been dishing this classic dish well over 70 years.

He has come to a realisation that he needed to innovate, readapt to the current times and be different. Hence, introducing the new item on his menu is the Char Koay Teow with fresh scallops, abalone and smoky cask islay whisky. It was delicious.

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