"Authentic Malay Kitchen: Taste of Home"

At AuthenticMalayKitchen.com , we preserve the taste of tradition with recipes that connect you to Malaysia’s rich heritage. Today, we’re rolling into one of the most cherished kuih of all time — Kuih Dadar , or Kuih Ketayap . This soft pandan-flavoured crepe filled with sweet coconut and palm sugar is a must-have at teatime. Light, fragrant, and beautifully green, it’s a treat that’s loved in every Malaysian home. Already love our Kuih collection ? You’ll want to bookmark this one! 🧾 Ingredients: For the Crepe Batter: 1 cup all-purpose flour 1 large egg 1¼ cups coconut milk 1 tbsp pandan juice or ½ tsp pandan paste A pinch of salt A few drops of green food colouring (optional) 1 tbsp oil or melted butter (for cooking) For the Coconut Filling: 1½ cups grated fresh coconut (white part only) ½ cup gula Melaka (palm sugar), chopped ¼ cup water 1 pandan leaf, knotted A pinch of salt 👩‍🍳 Step-by-Step Instructions: 🥥 Prepare the Filling: ...

If you love exploring beautiful and flavorful traditional Malaysian dishes, you’re in the right place at AuthenticMalayKitchen.com . Today we bring you Roti Jala , also known as Malaysian net crepes — an elegant, lacy pancake served with rich, aromatic chicken curry. This dish is a showstopper at family gatherings, festive seasons, and weddings. It’s easier than it looks and incredibly rewarding to make at home. Already loved our Roti Canai ? Then you’ll definitely want to master Roti Jala next! 🧾 Ingredients For Roti Jala Batter: 2 cups all-purpose flour 2 eggs 2½ cups water ½ cup coconut milk ½ tsp turmeric powder ½ tsp salt 1 tbsp oil For Chicken Curry: 1 whole chicken, cut into small pieces 1 onion, sliced 3 cloves garlic, minced 1-inch ginger, minced 2 tbsp curry powder 1 cup coconut milk 1 cup water 1 stalk lemongrass, bruised 2 potatoes, cubed Salt and sugar to taste Cooking oil 👨‍🍳 Step-by-Step Instructions 🥞...

🥘 Introduction: Nasi Kerabu is a stunning traditional Malay rice dish from Kelantan, known for its blue-tinted rice made with butterfly pea flowers. Served with a medley of fresh herbs, sambal, coconut floss, salted egg, fried fish or chicken, and keropok, it’s a colourful celebration of Malay flavors and textures. This recipe will guide you through recreating this iconic dish step by step. 🧾 Ingredients: For the Blue Rice: 2 cups jasmine rice 1 cup butterfly pea flower water (10–15 petals steeped in hot water) 1 stalk lemongrass, bruised 1 pandan leaf, tied into a knot ½ tsp salt Ulam (Herb Salad): Finely sliced daun kesum, daun selom, and turmeric leaves Shredded cabbage Bean sprouts Long beans (thinly sliced) Sambal Kelapa (Coconut Sambal): 1 cup grated coconut (lightly toasted) 5 dried chilies (soaked) 1 shallot 1 tsp belacan (shrimp paste) Salt & sugar to taste Accompaniments: Fried mackerel or grilled chicken Salt...

🥘 Introduction: Roti Canai is Malaysia’s most iconic flatbread – a crispy, flaky, and buttery delight enjoyed at breakfast, lunch, or dinner. Whether paired with dhal curry, chicken rendang, or just sugar, this Indian-Muslim inspired bread has won hearts globally. Today, we bring you the authentic step-by-step guide to making soft inside, crispy outside Roti Canai at home — no need for a mamak stall! 🧾 Ingredients: Dough: 500g all-purpose flour 1 tsp salt 1 tbsp condensed milk 1 egg 2 tbsp vegetable oil 250ml water (adjust as needed) Extra oil or ghee (for soaking and cooking) 👨‍🍳 Step-by-Step Instructions: 1. Prepare the Dough In a large bowl, combine flour and salt. Add in egg, condensed milk, and oil. Mix lightly. Gradually pour in water while kneading until a soft, smooth dough forms (about 10 minutes of kneading). Divide into 8–10 balls and coat each with oil. Soak in an oiled container, covered, for 4–6 hours or overnight. 2. Str...

Flaky, golden, and packed with spiced goodness — Curry Puffs (Karipap) are one of Malaysia’s favorite tea-time snacks! These hand-sized pastries are filled with fragrant curried potatoes (sometimes chicken or sardines too!) and fried until crispy perfection. Today, I'll show you how to make authentic homemade curry puffs — with easy step-by-step instructions and tips to get that signature flaky crust! 🛒 Ingredients: Dough: 250g (2 cups) all-purpose flour ½ tsp salt 60g (¼ cup) butter or margarine, cold 80–100ml cold water Filling: 2 medium potatoes, diced small 100g minced chicken (optional) 1 small onion, finely chopped 1 tbsp curry powder (meat or vegetable curry powder) ½ tsp turmeric powder ½ tsp salt ½ tsp sugar 1 tbsp oil 50ml water 🥣 Instructions: Step 1: Prepare the Dough In a bowl, mix flour and salt. Rub in cold butter until mixture resembles breadcrumbs. Add cold water slowly and knead into a smooth dough. ...

Delicate, vibrant, and lightly sweet — Pulut Tai Tai is a stunning traditional Nyonya dessert made from steamed glutinous rice tinted naturally blue with butterfly pea flowers. Usually served with rich, homemade kaya jam, Pulut Tai Tai is an iconic favorite at weddings, celebrations, and festive seasons. Today, I’ll show you how to make authentic Pulut Tai Tai at home — simple, beautiful, and delicious! 🛒 Ingredients: For the Blue Glutinous Rice: 300g glutinous rice (soaked overnight) 1 tsp salt 150ml coconut milk 2 tbsp sugar 15–20 dried butterfly pea flowers (bunga telang) 100ml hot water (to steep the flowers) Banana leaves (for lining, optional) To Serve: Homemade kaya jam (or good quality store-bought kaya) 🥣 Instructions: Step 1: Prepare the Natural Blue Coloring Soak butterfly pea flowers in 100ml hot water for 10 minutes. Strain and keep the vibrant blue water. Step 2: Prepare the Glutinous Rice Drain the soaked glutinous rice....