Reflecting Malaysia’s multi-ethnic population and the influence of colonising powers, our Malay Day was a celebration of South-East Asian cuisine.
Rejoining our group, Joan prepared Pumpkin Rice Laksa Soup
Showing us a new way to prepare chicken livers, Nadine chose Sweet Spiced Chicken Liver in Dark Soy Sauce, served with rice.
Anne made Malaysian Mushroom Korma. She served the it with Vegan Cucumber and Mint Raita and Naan flatbread.
Julie’s contribution was Satay Sapi (Beef Satay) served with a tasty peanut sauce.
Pauline made Mee Udang (Malay Prawn Noodle), a typical meal of Penang coastal hawkers.
Credits:
Joan’s Pumpkin Rice Laksa Soup recipe is from allrecipes.com
Nadine’s Sweet Spiced Chicken Liver in Dark Soy Sauce was from Pinkblanket’s Kitchen in cookpad.com
Anne’s Malaysian Mushroom Korma is from holycowvegan.net.
Her Cucumber and Mint Raita is from taste.com.au
Julie’s Satay Sapi is from SBSFood
Pauline’s Mee Udang is from rasamalaysia.com
See our Recipes page for more recipes.