0:12MICHELIN Guide
Cuisine
Malaysian
Malaysian cooking where Malay, Chinese and Indian technique meet — rempah pastes, curries, laksa and charcoal satay.
Malaysian cooking where Malay, Chinese and Indian technique meet — rempah pastes, curries, laksa and charcoal satay.
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0:12Questions from the pass
Malaysian: frequently asked
What is the base of a Malaysian rempah paste?
A standard rempah starts with a wet aromatic base of lemongrass, galangal, shallots, garlic, and ginger, usually in a two-to-one ratio of shallots to garlic. Fresh turmeric and toasted belacan (shrimp paste) are added before blitzing. Fry this paste in oil on medium heat for 15 to 20 minutes until the oil separates and the paste darkens.
How do you stop coconut milk splitting in Malaysian curries?
To prevent splitting in dishes like Beef Rendang or chicken curry, add the thick coconut milk towards the end of cooking and keep the heat at a gentle simmer, never boiling. Keep the temperature under 85°C and stir constantly. Alternatively, cook down the coconut cream first until it renders its own oil to fry the paste.
What is the difference between Penang Laksa and Sarawak Laksa?
Penang Laksa is a sour, fish-based broth made with mackerel, tamarind, wild ginger flower, and pineapple, completely omitting coconut milk. Sarawak Laksa features a chicken and prawn stock base spiced with a complex rempah containing coriander seed, cumin, and nutmeg, finished with coconut milk and served with omelette strips and shredded chicken.
How do you get the authentic smoky char on Malaysian satay?
Authentic Malaysian satay requires high-heat cooking over coconut shell charcoal. Baste the chicken or beef skewers frequently with a mixture of lemongrass stalks, oil, and coconut milk during grilling. Grill at roughly 220°C for three to four minutes per side. The dripping sugar-and-spice marinade flares on the coals, coating the meat in a sweet, smoky soot.
What cut of beef is best for Malaysian Beef Rendang?
Beef shin or chuck steak are the best cuts for Rendang. These gelatinous cuts withstand the long, slow three-hour braising process required. Cut the meat into 4cm cubes so they do not disintegrate during the final drying phase. The collagen melts, thickening the rich coconut gravy into a dry coating that preserves the meat.