Malaysian Stir-fried Beef With Vegetables

Serves 4
2 tsp peanut oil, divided
1 green bell pepper, sliced
1 cup cauliflower florets
1 cup sliced mushrooms
1 lb sirloin beef, cut into strips
1 Tbsp VE Malay Seasoning
2–3 Tbsp soy sauce

1. Heat a medium-sized frying pan over medium heat. Add 1 tsp of the peanut oil and sauté green bell peppers and cauliflower for about 3 minutes. Add mushrooms and continue cooking until vegetables are tender crisp. Set aside in bowl.
2. Pour remaining 1 tsp of peanut oil into pan and stir-fry beef for about 4 minutes.
3. Return vegetables to pan and add the two remaining ingredients. Continue to cook until beef is finished cooking. Serve hot.

Asian Salad Dressing Recipe

2 tsp VE Malay Seasoning
1 Tbsp VE Oriental Seasoning
1 Tbsp Sugar
3 Tbsp VE Red Pepper Jelly
1 Tbsp Sesame oil
2 Tbsp Soya Sauce
2 Tbsp Vegetable oil
2 Tbsp Rice Wine Vinegar

1. Mix all ingredients together in a blender.

Malay Peanut Sauce

Yields approximately 1 cup (250 ml)
1 tsp vegetable oil
1 small onion, minced
2 Tbsp peanut butter
1 Tbsp VE Malay Seasoning
1 - 10 oz can coconut milk
1 Tbsp lime juice

1. Over medium heat add vegetable oil. Sauté onion until soft.
2. Stir in peanut butter and VE Malay Seasoning, until peanut butter has melted.
3. Whisk in coconut milk, increase heat slightly and simmer gently until sauce reaches desired consistency. Remove from heat and add lime juice. Serve with steamed rice, noodles or use as a dipping sauce for Chicken Satay.

Chicken Satay

Serves 4
1 lb cubed boneless skinless chicken
1 Tbsp VE Malay Seasoning
1 Tbsp vegetable oil
1 Tbsp lime juice
3 Tbsp soy sauce
1 - 2 tsp sugar

1. Combine ingredients in plastic zip lok bag and refrigerate for 2 hours.
2. Soak wooden skewers in water for at least 45 minutes to prevent ends from scorching.
3. Thread chicken onto skewers and grill over med-high heat for approximately 3 minutes per side, or until chicken is fully cooked.
4. Serve with Malay Peanut Sauce.

Spicy Sesame Noodles

Serves 8

2 Tbsp sesame oil
1/4 cup vegetable oil
1/4 cup soy sauce
1 cup chunky peanut butter
1 cup orange juice
zest of 1 orange (optional)
1/4 cup VE 7 Pepper Vinegar (or try Med Vinegar for less heat)
4 tsp VE Nonya (or Malay)
VE Sea Salt (to taste)
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1 lb spaghetti, cooked
4 green onions, thinly sliced
1/4 cup fresh chopped cilantro (optional)

1. Whisk together the first 9 ingredients.
2. Add cooked spaghetti and green onions. Toss well. Heat together in large frying pan until heated through to serve hot OR refrigerate for 1-2 hours and serve cold.
3. After refrigeration, you may want to add extra orange juice.

Malaysian Satays

Yield 8 satays
1-lb pork, lamb or beef fillets
1 onion
2 crushed garlic cloves
2 slice fresh ginger or galangal
2 tsp VE Malay Seasoning
1 Tbsp Brown sugar
1 Tbsp lemon juice

1. Slice meat into very thin strips.
2. Combine remaining ingredients in a food processor and process until it forms a smooth paste.
3. Combine meat with paste and place in plastic bag and allow to marinate in fridge overnight.
4. Soak skewers in water for 45 minutes before using.
5. Thread meat onto skewers and grill for 3-4 minutes on each side. Brush frequently with remaining marinade while grilling.

Asian Dressing

1/2 Tbsp VE 7 Pepper Vinegar
2 Tbsp each Soy Sauce,
2 Tbsp Vegetable Oil
2 Tbsp VE Rice Vinegar
2 Tbsp VE Red Pepper Jelly
1 Tbsp each Sesame Oil
1 Tbsp Sugar
1 Tbsp VE Oriental Stir Fry
2 tsp VE Malay (or Nonya)

Mix all ingredients together and enjoy on salads or use as a dipping sauce.

Vegetable Fried Rice

2 Tbsp vegetable oil
1 carrot, diced
6 mushrooms, sliced
1 green pepper, diced
4 cups cold, cooked rice
¼ cup low sodium soy sauce
2 tsp VE Malay or Nonya or Oriental Stir Fry
1/2 cup peas, fresh or frozen
4 green onions, sliced

1. Over Medium high heat at oil to frying pan. Add carrot, mushrooms and peppers and stir fry for for 2 minutes.
2. Add rice and stir until heated through.
3. Stir in soy sauce, seasoning, peas and onions. Cook until heated through. Serve immediately.