• Best Kitchen & Living Room Furniture Designs: Stools, Massage Chairs

    design ideas

    In Malaysia Kitchen we are paying attention to luxury design ideas to be able to use it in our designs, so we turn to inspiration online to get the design ideas of home spaces for kitchens & living rooms.

    Many ideas are exciting and unique such as a massage chair that is organically incorporated into the living room design. You have to have a bigger room for that, but we love the idea.

    Living Room Designs

    Love how everything is laid out here and not taking that much space in this already spacious room. Laps provide a luxury feel to the whole place.

    living room desingn 1

    This one got great light colors, and luxury feel to it. Blueish colors add to the design,

    This picture from small design ideas shows a living room and a kitchen blended in perfectly together. Beige colors and lighting make it great design and space to be. Look at those kitchen lamps? Amazing!

    Living Room Designs & Massage Chairs

    Massage chair showroom shows how great various massage chair colors can bland it into the fascinating, colorful background. We don’t know much about chairs for large spaces, but the picture shows what is one of the best chairs from is Luraco Technology.

    We were insure needed information regarding which chair is the best massage chair from Health Nerdy, as to people might be interested in designing their homes with this in mind.

    Another great design below, shoes another brand organically blended in into kitchen and living room space.

    Below are light colors blended in perfectly with brown. Light massage chair looks great in this living space.

    Kitchen Designs

    The bluish kitchen is something that I have a weakness. Love it.

    Pretty good idea and design below. Look at that mirror!

    Not a bad design below. Light brown kitchen – classic

    Hope you enjoy this article that can give you design ideas for your living room, kitchen including some interesting ideas such as Luxury massage chair organically blended in into space.

  • Suppliers

    Malaysia Product Suppliers

    Head to the following recommended retailers to find all of the ingredients needed for creating your favourite authentic Malaysian dishes at home… or why not just have a browse for some inspiration!

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    Chuanglee is an Asian food shop and distributor renowned as specialists in Malaysian and Thai food. They boast over 20 years experience providing restaurants and supermarkets with the finest food from the Asian continents.

    http://asianfoodshop.net/

    • Vit’s Air Dried Broad Noodles
    • Vit’s Instant Slim Noodles
    • Everprosper Green Tea Noodles
    • MAMA Durian Dodol
    • Milo Chocolate Powder
    • Hupseng Cream Crackers
    • Kampong Koh Chilli Sauce
    • Alif Kari Nyonya Sauce
    • Adabi Rendang Paste
    • Sarawak Black Peppercorns
    • Tean’s Gourmet Laksa Paste
    • Claypot Herbal Chicken Soup
    • Dollee Hainanese Chicken Rice Paste
    • Deli Ben Crispy Prawn Chilli
    • Adabi Nasi Goreng Paste

    Check Out a few of our recipes:

    ROJAK BUAH Recipe

    Caroline Mi Li Artiss – Chicken Satay

    Ikan Assam Pedas

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    Wing Yip is one of the UK’s leading oriental food grocers, with over 1,900 product on its online store and 40 years experience.

    http://www.wingyip.com/

    • Nona Kicap Nasi Goreng Sauce
    • Dollee Prawn Noodle Paste
    • Dollee Chicken Rendang Paste
    • Dollee Vegetarian Yam Cookies
    • Nona Instant Ginger Drink
    • Chek Hup The Tarik
    • Dollee Nasi Lemak Sambal
    • Maggi Chilli Sauce
    • A&W Root Beer
    • Tean’s Rendang Paste
    • Adabi Buhun Goreng Paste
    • Tean’s Bakuteh Spices
    • Tean’s Sambal Tumis Paste
    • Yeun Chun Thick Caramel Sauce
    • Yeun Chun Oyster Sauce

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    Manning Impex Ltd.  is an Asian food distributor with 1200 products to its name. Over the past 25 years Manning Impex has established itself as one of the pioneers in opening the gateway to the wonderful flavours of South East Asia.

    • Brahim’s Curry Pastes
    • Ayam Satay Kit
    • Ayam Beef Rendang Kit
    • Ayam Sardines in Spicy Lime Sauce
    • Ayam Hot Chilli Sauce
    • Ayam Laksa Paste
    • Jeeny’s Belecan Block
    • Jeeny’s Tamarind Puree
    • Jeeny’s Gula Djawa (Palm Sugar)
    • Jeeny’s Canned Coconut Milk
    • Cocon Nata de Coco Pudding
    • Cocon Mango Gummy Sweets
    • QBIC Fruit Juice with Nata de Coco
    • Habhal’s Sweet Soy Sauce
    • Adabi Asam Pedas Paste
  • ROJAK BUAH

    ROJAK BUAH Recipe: Discover Great Cooking Experience And Taste

    ROJAK BUAH

    Cooking Time : 35 mins

    Ingredients

    • 1 cup JICAMA, DICED
    • 1 tbsp BELACAN (DRIED SHRIMP PASTE)
    • 1 tbsp Chilli paste
    • 1 Cucumber, PEELED AND DICED
    • 2 cups FRESH PINEAPPLES, DICED
    • 2 cups GREEN APPLES, PEELED, DICED
    • 1 cup GUAVA, PEELED AND DICED
    • 1 tbsp Oyster sauce
    • 1 tbsp PALM OR DARK BROWN SUGAR
    • 1 cup PEARS, PEELED AND DICED
    • 1 cup ROASTED PEANUTS, CRUSHED
    • 1 cup ROASTED SESAME SEEDS
    • 2 – 3 tsp Sugar
    • 1 tbsp THICK TAMARIND PASTE
    • 1 cup Unripe MANGO, DICED
    • 0.5 cup Water

    We thankfull our partner from at Bella Compagnia for providing this great recipes. Company specializing and providing cooking classes in Houston TX area and all over the Texas.

    Cooking Instructions

    1. For a thick tamarind paste, soak 2-3 tsp tamarind pulp with 3-4 tbsp of hot water and mix thoroughly with fingers. Strain and discard seeds.

    2. In a hot dry pan, crumble and toast the dried shrimp paste for 1-2 minutes.

    3. In a small saucepan, add chilli paste, tamarind paste, belacan, oyster sauce, brown sugar, water and stir to mix thoroughly.

    4. Cook over a low heat until the brown sugar dissolves and the sauce thickens slightly.

    5. Set aside and allow to cool completely.

    6. Place all sliced fruits in a salad bowl.

    7. Stir in sauce, sugar, crushed peanuts and sesame seeds.

  • Caroline Mi Li Artiss – Chicken Satay

    Cooking Time : 1 Hour 10 Mins

    ...

    Ingredients

    • 2 tbsp Brown sugar
    • 250 g chicken or lamb
    • to taste Chilli
    • 100 ML Coconut milk
    • 1 tbsp dark soy sauce
    • 1.5 Gloves Garlic
    • 1.5 tsp Ground coriander
    • 1 tsp Ground cumin
    • 1 Lemon juice
    • 100 G Roasted peanuts
    • 1 tsp Salt
    • 2 Shallots
    • 0.5 tsp Turmeric powder

    Cooking Instructions

    The tantalising aroma of seasoned beef, chicken or lamb cooking over charcoals is a smell you will find all over Malaysia and South East Asia. Satay is traditionally served with a spiced peanut sauce. Turmeric is a vital ingredient to the marinade and it gives it it’s characteristic yellow colour. This dish is perfect for a BBQ or if it’s too chilly outside with the lovely British weather just use a griddle pan.

    Satay:
    1. To make the marinade for the meat, simply add the shallots (onions), garlic, turmeric, cumin, coriander, chilli and salt into a blender and whiz until it is all finely ground. You can add a dash of oil to help it blend better.

    2. Heat 1 tbsp of oil in a frying pan or wok and add the blended ingredients. Cook for 3 minutes stirring all the time. Then add in the lemon juice, sugar and cook for a further 2 minutes.

    2. The paste will be looking much darker in colour now.

    Leave to cool.

    3. Whilst the marinade is cooling, Slice the chicken or lamb into long, thin slices, roughly ½ cm thick. Put in a large bowl.

    4. Save one tablespoon of the, marinade in a separate bowl. You will use this later for the peanut sauce. Add the rest of the marinade to the meat, mix it in and make sure all the meat is covered.

    5. Leave in the fridge over night preferably, or minimum 2 hours. Then thread meat onto your skewers and whack it on the BBQ.

    Note: if using bamboo skewers, soak them in water overnight. This helps to stop them from splitting and also burning so easily on the BBQ.

    Vegetarian alternative, marinade some vegetables like, aubergine, onions, peppers, and also some fried tofu or bean curd is very nice with this, and it can be put on a skewer.

    Peanut Sauce:

    1. Grind the peanuts in a blender until they are smooth.

    2. Then heat a little oil and add the reserved tablespoon of satay marinade you kept aside, let it cook for a minute to bring out all the flavours

    3. Then add the coconut milk (or water), brown sugar, lemon juice and dark soy sauce to a pan and gently heat and stir together. You can add more coconut milk or water if it is too thick.

    4. Give it a taste, if you like it sweeter- add more sugar, sour – add more lemon, hotter – add more chilli. Make it your own!

  • Malaysia Kitchen Spring Market

    Over the May Bank Holiday, we had the pleasure of hosting our Spring Market on London’s Southbank. Across Saturday and Sunday we introduced a touch of Malaysian taste and culture to the start of the British springtime.

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    If you didn’t get a chance to come down and see it for yourself the market was a huge success. Blessed with exceptional weather, thousands of hungry visitors and the smells of delicious cooking, the atmosphere was like a bustling market in Penang or Malacca.

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    The twelve restaurants that took part were swept off their feet with eager crowds keen to try authentic Malaysian dishes. Special mention should be made to the Roti King and Puji – Puji who could hardly keep up with the demand for their delicious Roti and Satay.  The product stores selling the authentic produce of Malaysia ready for all to create the dishes at home, couldn’t stack their shelves fast enough!

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    Chef Norman Musa’s excellent cooking demonstration ran throughout the weekend; Chef Norman’s expertise, with his assistant Howard’s enthusiasm, inspired and educated the audience on the melting pot of tastes and influences that create his native dishes.  Refreshing ice-cream in delicious Malay flavours such as Durian, Pandan and Teh Tarik came courtesy of Chef Norman Musa also!

    Stage performances from Bonni Freechyld and Syazmin Saprudin gave the finishing touches to the Malaysian Spring Market atmosphere that attracted such a great crowd. To all those who came we hope you had an excellent experience, if you missed out don’t despair – in September Malaysia Kitchen will return to Trafalgar Square for the fantastic Malaysia Night 2014.

  • Trafalgar Square to host London’s first authentic ‘Malaysia Night’

    On 24th September 2010 a free ‘Malaysia Night’ event is set to take place on Trafalgar Square. For one night only, Malaysia will take over the capital in the form of an authentic Malaysian Pasar Malam created by Malaysia Kitchen and designed to showcase the authentic and vibrant cuisine of Malaysia. The event will run from 3pm – 10pm.

    From laksa and nasi goreng to satay and beef rendang, Malaysia Night at Trafalgar Square will offer Londoners a one-off opportunity to ex p erience the very best of Malaysian food. As many as 20 Malaysian restaurants including L’ail Olive and Makan Café will operate their own individual stalls showcasing their signature street food inspired dishes. Visitors will then be able to buy authentic Malaysian ingredients, including herbs, spices, pastes and sauces as well as traditional Malaysian cakes and teas, from stalls including Kuching Herbal, Wing Yip and more.

    Other traditional Malaysian features will include tea and juice stalls and an opportunity for visitors to purchase traditional Malaysian arts and crafts. Visitors will also have the opportunity to enjoy both traditional and contemporary performances on our stage as well as viewing the vibrancy of this jewel of the East first hand at our Tourism Malaysia booth.

  • Culinary Guide to Malaysian Food

    Malaysiakitchen Guide:

    Ais Kacang (dessert) – concoction of sweet and colourful ingredients such as sweet red beans, cincau (grass jelly), cream corn, kacang (ground peanuts), and other ingredients
    Assam Curry (main course) – a variety of curry gravy made from tangy tamarind juice, spices, chilli, laksa leaf (polygonum), belacan powder and stock. Commonly as a style of cooking fish or chicken
    Ayam Percik (main course) grilled chicken, where the chicken first simmered in an aromatic gravy, then finished on a griddle pan for a smoky edge
    Begedil (side dish) – fried meat and potato patties, made from mashed potato and spiced beef or lamb
    Bubur Cha Cha (dessert) – delicious and colourful dessert, made of sweet potato and yam cubes, cooked with sweet coconut milk, pandan leaves and sago pearls
    Cendol (dessert) – a traditional dessert consist of pandan-flavoured green strands, red kidney beans, glutinous rice or cream corn, and a mound of shaved ice drenched in a generous amount of sweet coconut milk
    Char Kway Teow (main course) – a dish of flat rice noodles stir-fried over very high heat with soy sauce, chilli, and spices with additions of prawns, deshelled cockles, bean sprouts, egg and sprinkle of chopped up Chinese chives
    Claypot Rice (main course) – rice cooked in an earthen vessel over charcoaled fire, infused in dark soy sauce and topped with diced chicken, Chinese sausage, mushrooms and other ingredients
    Curry Mee (main course) – bowl of yellow egg noodles and/or string thin mee hoon (rice vermicelli) with spicy curry soup made from coconut milk, served with a choice of dried tofu, prawns, cuttlefish, chicken or egg, topped with a special sambal and mint leaves
    Dodol (dessert/sweets/treat) – sweet, gooey, gelatinous treat made from rice flour, palm sugar and coconut milk
    Gado Gado – Mixed vegetables, rice cubes, tofu, accompanied with peanut sauce.
    Hainan Chicken Rice (main course) – a simple yet very tasty rice dish, consist of rice cooked in chicken stock and spices, served with Hainanese style slow-boiled chicken
    Ikan Panggang – Grilled whole mackerel served with tamarind sauce.
    Kari Ayam – Aromatic Malaysian chicken curry
    Kari Kambing – Aromatic Malaysian lamb curry
    Keropok (side dish/snack) – prawn crackers
    Ketupat(side dish/main course) – rice cake, or rice dumpling, cooked in a pouch made from intricately woven coconut leaves
    Laksa (main course) – a rich, delicious coconut-based curry soup. Consisting mainly of noodle and/or mee hoon (rice vermicelli), mackerel or prawns, cooked with a myriad of aromatic herbs and spices
    Lontong Sayur (main course) – a dish of rice rolls, similar to ketupat, cut up in bite-sized pieces, mee hoon (rice vermicelli) and begedil served in a coconut vegetable stew
    Mee Goreng Mamak (main course) – a sweet, spicy and savoury dish of yellow noodles stir-fried in a thick mix of black soy sauce with eggs, tomatoes, chilli, potatoes, tofu and vegetable fritters
    Mee Hoon Goreng – Stir-fried egg noodles with shredded beef, egg, vegetables and shrimp.
    Murtabak – Malaysian bread filled with minced lamb and egg
    Nasi Goreng Kampung (main course) – a traditional type of fried rice, flavoured with pounded fried fish or fried anchovies instead of the usual soy sauce
    Nasi Kandar (main course) – a meal of mildly flavored steam rice, served with a variety of curries and side dishes
    Nasi Kerabu (main course) – type of rice which is tinted blue from petals of flowers called bunga telang (clitoria). A regional specialty from Kelantan
    Nasi Lemak (main course) – a dish of rice cooked with coconut milk and served with a choice of curries or rendang, a slice of egg, cucumbers, fried anchovies, with sprinkle of roasted nuts, and topped by a special sambal
    Otak-Otak (side dish/snack) – chargrilled minced seafood with herbs and spices, wrapped in banana leaf
    Pajeri Nenas – Mild and sweet pineapple curry.
    Pengat Pisang (dessert) – traditional dessert made from banana cooked in rich coconut milk and palm sugar
    Popiah (side dish/starter) – a soft, thin paper-like crepe or pancake made from wheat flour filled by stir-fried vegetables and tofu
    Putu Mayam (dessert) – a sweet dish of pandan flavoured vermicelli-like noodles also called string hopper, served with grated coconut or unrefined sugar
    Pulut Inti (side dish) – glutinous rice served together with savoury dish, such as rendang, or by itself with a sprinkle coconut and brown sugar
    Rendang (main course) – luxuriously spiced dry curry made from beef, chicken or lamb slowly cooked in coconut milk and spices for several hours allowing the meat to absorb the spicy condiments
    Rojak (salad) – fruit salad with a topping of sweet & spicy sauce and some sliced fried you char kway (Chinese doughnut)
    Roti Canai or Roti Kosong (side dish) – a thin bread with a flaky crust similar to the Indian Kerala porotta. Traditionally served with curry, but can sometimes be taken with sugar or condensed milk
    Roti Jala (side dish) – a lacy pancake literally meaning ‘net bread’, made from a creamy batter of flour, eggs, butter and coconut milk. Served together with thick curry gravy
    Roti Telur (side dish) – a type of roti canai with egg in it, usually served with a side of curry for dipping. Popular for breakfast, and also a great snack
    Sambal Ayam (main course) – corn fed chicken cooked in a spicy robust sauce made with chillies, shallots, garlic, stewed tomatoes, tamarind paste and belacan. A classic Malaysian sauce
    Sambal Ikan Siakap – Deep fried whole sea bass smothered in spicy sambal chillies.
    Satay (main course) – chargrilled chicken or lamb on skewers, marinated in spices and herbs and often served with peanut sauce, cucumber, rice cubes and onions
    Serunding (side dish) – shredded rendang meat in a form of meat floss, enjoyed by sprinkling on top of rice, ketupat or bread
    Soto Ayam (main course) – a yellow spicy chicken soup with mee hoon (rice vermicelli) and slices of lontong (rice rolls) served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots
    Tahu Telur – Omelette with tofu, vegetables and sweet soy sauce.
    Thosai (side dish) – a crêpe made from rice and black lentils. Commonly served with chicken or mutton curry, but can also be stuffed with vegetables, meats and sauces to create a quickly prepared meal
    Teh Tarik (drinks) – literally meaning ‘pulled tea’, is a well-loved drink amongst Malaysians. Made from black tea and condensed milk and is prepared using out-stretched hands to pour piping hot tea from a mug into a waiting glass
    Udang Galah Goreng – King prawns stir-fried with peppers and curry spices
    Yong Tau Foo (soup/main course) – a clear consommė soup containing a varied selection of food items including fish balls, crab sticks, bittergourds, cuttlefish, ladies fingers, and various forms of fresh seafood and meats
  • Melur London for Ramadhan

    Offer

    Melur London are currently offering a unique Ramadhan Special deal until 31st August . Serving the very finest traditional Malaysian and Indonesian dishes in a welcoming and relaxed setting; this is a chance not to be missed.

    The promotion includes;

    Rijsttafel – A popular Indonesian rice table including meat, chicken, seafood and vegetables in one sitting with soup of the day to start and rose syrup/ hot tea for £10.50

    Nasi Goreng Istimewa or Mee Goreng Istimewa (plus vegetable Spring Rolls, Sago Gula Melaka and a soft drink/ hot tea for £11.50

    The offer is valid at the Melur London restaurant located on 175A Edgware Road, London, W2 1ET everyday from 6pm.

    Opening times are 12:00pm – 11:00pm Monday – Saturday, 12:00pm – 11:30pm Sunday.

    Find out more by visiting www.melurlondon.co.uk or calling 020 7706 8083.

    Melur Offer

    Malaysia Kitchen at Westfield Stratford

    Malaysia Kitchen at Westfield

    Malaysia Kitchen bring a taste of Malaysia to Westfield

    Come and visit Malaysia Kitchen at the Westfield Shopping Centre, Stratford from Monday 23 July to Sunday 9 September. Get your taste buds watering with chefs from London’s top Malaysian restaurants holding cooking demonstrations during the period of the Olympics.

    Tim Anderson, Norman Musa and Jennie Cook will join with top chefs from Malaysian restaurants across the capital to prepare signature dishes that epitomise the best of Malaysian food such as Beef Rendang, Satay, Nasi Goreng and Mee Goreng, as well as some lesser known specialities. They will be offer tips about using Malaysian products, answer your questions about preparing dishes at home and make suggestions on how to serve up a healthy Malaysian treat.

    Caroline Mi Li Artiss will also be making a guest appearances throughout the seven-week period and host the live demonstrations during the special ‘Malay Taste’ week (commencing Monday 6 August) which will showcase even more special Malaysian dishes and offer Waitrose discount vouchers.

    You can also visit our pop up shop which will be offering Malaysian products for the store cupboard.  Come and get inspiration from our recipe cards and try a new culinary experience and create a Malaysian feast in your home.

    The demonstrations will take place in the Great Eastern Kitchen (opposite Waitrose).

  • Ikan Assam Pedas

    Cooking Time : 15 mins

    Ingredients

    • 2 cloves garlic, finely chopped
    • 2 dried chillies, crumbled
    • 1 fillet red snapper
    • 1 ginger, finely chopped
    • 1 large onion, sliced
    • 1 tsp lemongrass
    • 2 medium shallots, sliced
    • 3 tbsp Olive oil
    • 1 TBSP Soy sauce
    • 1 tbsp Sugar
    • 1 TBSP Tomato paste
    • 0.5 Cup Tomato paste
    • 1 tbsp White vinegar

    Cooking Instructions

    1. Heat oil in a skillet, add the lemongrass, ginger, garlic, chillies, onion and shallots. Fry for 3 minutes.

    2. Add fish and fry for 2 minutes on each side. Set aside.

    3.Mix remaining ingredients and pour over the fish. Simmer over low heat for 5 minutes.

    Serve with rice.