Malaysian Stir Fry Recipes

SIMPLE MALAYSIAN FRIED CHICKEN

Simple Malaysian Fried Chicken image

This is my mother's special, yet simple, recipe that is loved by my family. Chicken marinated in garlic, oyster sauce and curry powder, then fried.

Provided by Saadiah Din

Categories World Cuisine Recipes Asian Malaysian

Time 1h15m

Yield 4

Number Of Ingredients 5

Ingredients

1 (4 pound) whole chicken, cut into pieces
6 cloves garlic, chopped
4 tablespoons oyster sauce
2 tablespoons curry powder
½ cup vegetable oil

Steps:

To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

Nutrition Facts : Calories 1238.2 calories, Carbohydrate 3.8 g, Cholesterol 340.5 mg, Fat 96.3 g, Fiber 1.2 g, Protein 85.2 g, SaturatedFat 23.2 g, Sodium 429.5 mg, Sugar 0.1 g

MALAYSIAN PORK STIR FRY

Malaysian Pork Stir Fry image

Make and share this Malaysian Pork Stir Fry recipe from Food.com.

Provided by English_Rose

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon oil
10 ounces pork, finely diced
1 large onion, peeled and finely sliced
1/2 red pepper, deseeded and finely sliced
1/2 yellow pepper, deseeded and finely sliced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon green curry paste
7 tablespoons coconut milk

Steps:

Heat the oil in a wok and stir fry the pork for 5 minutes, remove with a slotted spoon and put to one side.
Add the onions and pepper to the wok and stir fry for 4 minutes.
Finally add the fish sauce, soy sauce, Thai curry paste and coconut milk. Return the pork and cook for a further few minutes until the pork is thoroughly cooked.
Serve with rice or noodles.

Nutrition Facts : Calories 254.3, Fat 15.7, SaturatedFat 7.6, Cholesterol 59.5, Sodium 649.6, Carbohydrate 7, Fiber 1.2, Sugar 2.5, Protein 21.5

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.

SIMPLE STIR FRIED MALAYSIAN CHICKEN RECIPE

Simple Stir Fried Malaysian Chicken Recipe image

Chicken, scallions, onion, garlic and ginger are brought to life with a hot chili sambal sauce in this delicious Stir Fried Malaysian Chicken recipe!

Provided by The Wanderlust Kitchen

Categories Main Dish

Time 25m

Number Of Ingredients 11

Ingredients

1 3/4 pounds boneless (skinless chicken breasts, cut into bite-sized pieces)
3 tablespoons fish sauce (divided)
2 tablespoons hot chili sambal (divided)
1 tablespoon sesame or vegetable oil
1 large yellow onion (roughly chopped)
1 teaspoon sugar
1 tablespoon rice vinegar
1/4 cup water
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup sliced scallions

Steps:

Toss the chicken pieces with 2 tablespoons of fish sauce and 1 tablespoon of hot chili sambal.
Heat the oil in a large wok or skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken and brown for 4 minutes on one side.
Stir the chicken and add the onion to the pan. Stir-fry the chicken and onions for 2 minutes.
Meanwhile, whisk together the sugar, vinegar, water, garlic, ginger, and remaining 1 tablespoon of fish sauce and 1 tablespoon of chili sambal.
Pour the sauce into the pan and add the scallions. Cook for 2 more minutes to soften the scallions. Serve hot with lots of jasmine rice.

Nutrition Facts : ServingSize 1 serving, Calories 395 kcal, Carbohydrate 8 g, Protein 63 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 169 mg, Sodium 1288 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 7 g

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