Australian Women's Weekly
Whether aromatic street food or traditional home cooking, we’re in the mood to recreate some of these gorgeous dishes from Maylasia. Between melt-in-the-mouth lamb rendang, fragrant lime and red curry fish parcels and hearty brown rice congee, you’ll be sure to find something you’ll love.
Kueh makmur
Kueh makmur is a traditional Malay biscuit served during Eid al-Fitr to break the fast of Ramadan. They may also be made with a peanut filling.
Brown rice congee with fried garlic
Wholesome and nourishing.
Chicken laksa
Forget takeaway when homemade tastes this good!
Slow-cooker beef rendang
A curry with a kick!
Chicken satay skewers
Everything tastes better on a stick.
Chicken satay skewers with crunchy salad
Low in carb but high in flavour.
Chicken san choy bow
Dinner all wrapped up.
Nasi goreng with chicken and prawns
The easy way to a tasty dinner in half an hour.
Seafood laksa
This lux version of seafood laksa with tofu and prawns in a fragrant, spiced laksa broth is better than takeaway.
Hokkien mee with beef
This authentic hokkien mee with beef, broccoli and chilli is a mouth-watering noodle dish that will be on your table in no time.
Nasi goreng
Add a spark to your meal time, by bringing an aromatic, pork version of this staple Indonesian spicy rice dish to life.
Makrut lime and red curry fish parcels
These delicious makrut lime and curry fish parcels are a light and healthy meal, perfect for the warmer weather. And they are suitable for diabetics.
Best sosaties (South African-Malay kebabs)
Bring this version of an african specialty to the table, threading tender lamb onto skewers then barbecuing or grilling them to perfection with a spicy curry and apricot jam marinade.
Malaysian fish curry
You can use any firm white fish to make this aromatic fish curry. A perfect dish for Saturday night dinner … although with a preparation and cooking time of less than 45 minutes, it could work on weeknights too.
Vegetarian mee goreng
Use two packs of Asian Home Gourmet Indonesian Mee Goreng instead of tomato and chilli sauces. Look in the refrigerator section of your local supermarket for pre-fried or marinated varieties of firm tofu. Note
Tumeric and coconut poached barramundi
This dish is great for those who love fragrant Asian flavours, but could do without the spicy heat. Equipment: Sharp knife; grater mortar and pestle; large wide-based saucepan with lid; spoon; ladle Barramundi: We used frozen as it cost $16.97 a kilo, but you can use fresh – about $33 a kilo -if you prefer […]
Lamb rendang
We’ve given a spin to this classic rending, cooking the lamb slowly until the coconut milk sauce thickens and is quite dry, the succulent meat becomes so tender it virtually falls apart.
Beef kway teow
Beef kway teow is an easy, speedy noodle dish that makes a great change from midweek takeaways. Experiment with different vegetables like baby corn or julienned carrot to get to your five-a-day target.
Coriander beef curry
A slow cooked beef that will melt in your mouth in a rich and herbaceous coriander curry.
Malaysian swordfish curry
Seriously hot and yet creamy too, this Malaysian swordfish curry is bursting with flavour.
Malaysian chicken noodle soup
Fragrant and authentic Malaysian chicken noodle soup from Australian Women’s Weekly.
Spicy Malay chicken curry
This fragrant Malay chicken curry is spice, but the coconut cream takes the edge off the bite. If you can’t source kaffir lime leaves, use 2 tablespoons of grated lime zest instead.
Pork and mango curry
To spoon the thick cream layer off the top of the coconut cream, don’t shake the can as the thick cream will separate from the liquid underneath. If you shake it, you have to wait until the liquid settles into layers again. Note
Malaysian lamb curry
This rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country’s Indian and Straits-Chinese influences. This recipe uses black mustard seeds (sometimes sold as brown mustard seeds), which are more pungent than the white (or yellow) seeds used in most prepared mustards. Not suitable to freeze. Note
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