Malaysian

Malaysian Hot and Sour Noodles with Tofu and Bok Choy Recipe

By Joanne Bruno | May 6, 2013

bok choy, tofu, noodles, malaysian hot and sour
bok choy, tofu, noodles, malaysian hot and sour

Boy Choy and tofu has layers of texture in this dish.

When in doubt, make noodles.

That’s typically my motto, and this past week when I was having both my boyfriend and my brother over for dinner, that’s exactly what I did. Neither of these two are really tofu or vegetable enthusiasts but I handed them a bowl of these hot-and-sour noodles that were chock full of both..and miraculously enough they went back for seconds. Now that is the power of the noodle for you.

bok choy, malaysian hot and sour noodles

Fresh bok choy lends a fresh crunch to this noodle dish.

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others.

Adapted from The Tropical Vegan Kitchen

Recipes

Malaysian-Style Chicken and Chickpea Curry Recipe

By Emma Haberman | March 20, 2012

Photo: Emma Haberman

Photo: Emma Haberman

Chicken Kapitan is a popular Malaysian curry developed by the Peranakan, the descendants of early Chinese immigrants to Malaysia. The Kapitans were the chiefs of various ethnic communities in present-day Indonesia and Malaysia; Kapitan China, for example, was the title for the representative who linked the Malay rulers to the country’s Chinese enclave. True to its name, Chicken Kapitan mingles Chinese and Malaysian cooking tradition, resulting in a unique sweet and spicy flavor.

Kapitan is a thick, spicy curry whose base is a chili pepper paste – much spicier than traditional Chinese dishes. Traditional Kapitan uses lemongrass and coconut milk to balance the intense spiciness and deepen the flavor. Other key ingredients include “belacan”, a shrimp paste that enhances the curry’s flavor, dried chilies, and a turmeric powder marinade. The curry is usually served with crispy shallots, which add texture as well as cutting a bit of the spice. Read More

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Image by Rod Waddington Dinner

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