Malaysian Food

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Welcome to Malaysian Food!

A place to showoff your food, ask food related question, and post food related topic!

What Constitute as Malaysian Food?

Any food that can be found in Malaysia, originated from Malaysia, found in Malaysian food market/restaurant oversea, or food prepared by Malaysian.

Posting Guide

There's a few tag to use that help tidy up the community:

[I Ate] to show off what you had or having.
[I Made] to show off stuff you make yourself. Provide a recipe if you could!
[Recommend Me] to ask for recommendation. Do specify what area you expect to be in.

Examples:

[I Ate]Nasi Lemak with Cheese
[I Made]Fried Rice with Taugeh
[Recommend Me]Durian Roti Canai in Penang?

Rule:

Site-wide rule applies.
Food is food, don't be rude. Don't make fun of other's homemade food merely because it looks cheap/bad to you. Don't say anything if you don't have nice thing to say.
Do not gatekeep. You're free to enjoy your diet and others should too.
Posting guide is just a guide. It's okay to not follow it or make your own variation of tag.
Memes is allowed, as long as it's food related.

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Selamat Datang(welcome)! Monyet.cc is a Malaysian-run Lemmy instance, but everyone is welcome! Check out our list of community!

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[I Made] Sous Vide Strip Steak with a Merlot Pan Sauce, Broccoli Rabe, and Mashed Potatoes (lemmy.world)

submitted 1 year ago* (last edited 1 year ago) by [email protected] to c/[email protected]

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I put the steak, seasoned with salt and pepper, in a sous vide bath at 132 for 1.5 hours, seared when done.

Pan sauce used the fond from the steak, 1/2 cup merlot, 3/4 cup beef stock, one shallot, 3 tbsp frozen butter, and a sprig of rosemary. Add chopped shallot to the steak pan, deglaze once translucent with the wine, scraping the fond. When reduced, add beef stock and bring to a simmer. Add butter 1tbs at a time, whisking constantly. When reduced add minced rosemary.

Happy to expand on the recipe on request!

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[–] [email protected] 1 points 1 year ago (1 children)

How are you finding your stainless steel? What kind of pan is it?

I have a great cast iron but it's a chunky boi and a pain to clean. So I always end up using some lazy little pan instead

[–] [email protected] 2 points 1 year ago

So I have 2 Lodge CI pans, 2 carbon steel (CS) pans, some smaller nonsticks I use for mostly omelettes, and the rest of my kitchen is All-Clad D3. Each type has its own uses, my CS and CI do most of the non-stick work I need, especially the CS which I use every morning to make eggs. The stainless is great for a good sear and it's generally just a workhorse for anything that doesn't need non-stick to cook well. It's super light, heats very evenly even on my electric cooktop, and is super easy to clean and maintain (basically just wash and put away like any nonstick).

The issue with stainless is that it is very picky about being nonstick. You have to be very careful with the preheat and be sure to slowly rise your oil to temperature to maintain a nonstick surface. That said, meats release once they form that crust anyway. I have seen videos of people making slidey eggs on stainless but have not tried that myself, I have the CA and CI for that.

If you're having issues with the CI being too heavy I recommend looking into CS, it serves almost the same function and maintenance routine but it significantly lighter weight. Though I still find myself reaching for the CI whenever I need to make something bready (corn bread, English muffins, pancakes, etc.). Matfer and DeBuyer are the big names in CS cookware.

I hope this helps!