Uncle Jim Malaysian Kitchen

Uncle Jim Malaysian Kitchen
Commonly Used
Ingredients
Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To
pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to
gain wider exposure in the culinary world. He spent time working with experienced
chefs and learning new skills from “SIFU”(Master) in the art of cooking.
In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya
communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He
also learn traditional local cuisine in Terengganu and Kelantan.
In a bid to expand his horizons and increase his understanding towards each
country’s cuisine, he frequently visits China, Thailand, Singapore, Hong Kong and
many more for on-site learning and observation. After years of constant learning, he
has become adept at all kinds of traditional dishes, snacks, cakes and dim sum – a
true blue all-rounder in the kitchen.
Accumulating 30 years of cooking experience, Chef Jim is a well-known master
chef locally. He has never stopped pursing his passion for good food. He constantly
motivates himself to innovate and elevate his cooking, hoping to remain at the
forefront of the cooking industry. His passion in cooking has enabled him to excel
in the culinary industry as well as received the recognition of people from the local
food industry.
“I love good food,
I love the smell of it,
and the kitchen always
makes me happy”
Jim’s living motto
Belacan
Asam Paste
Buah Keluak
Galangal
Lemongrass
It is commonly in the
form of a pressed brick or
cake. Not overly ‘fishy’,
a tiny amount of this
paste adds sweetness
to meats, intensity to fish
& seafood and a ‘kick’ to
vegetables like Kangkung
Belacan. It makes a
flavourful base for sauces
and gravies, adding
depth and an intriguing
taste that you can’t quite
decipher. When uncooked,
the pressed cake has a
powerful scent, like “stinky
cheese”, but don’t be put
off – it mellows out and
harmonizes in the cooking.
It is one the ingredients in
the sour dishes. Add water
to extract tamarind (asam)
juice.
(Indonesia Black Nut)
It has a light fragrance but is
not spicy. It is commonly use in
soup and curries.
It is a perennial and lemonscented plant. The outer green
stalks should be discarded, only
the bottom part of the whitish
stem may be used.
Buah keluak is a black nut
originating from Indonesia,
more famously known for the
wonderful aroma in one of the
Peranakan’s most famous dish.
Turmeric
Asam Peel
It is made from the dried
and sliced tamarind. It has
a strong sour flavor and
can be added directly when
cooking.
Yellow in colour, it is a spice
often used in curry making and
is used to add flavor and colour
to the dishes.
Cinnamon Sticks
The green leaves are slightly
bitter and aromatic. They must
be used when cooking curries.
It is the dried bark of laurel
trees and contains a fragrant
woody scent, suitable for meat
and various cuisines.
Star Anise
A star-shaped with 8 points and
has a light and sweet flavor. It is
used frequently in curry cuisine.
*All prices include GST
Images shown are for reference only
and may not represent actual food presentation
© Uncle Jim Malaysian Kitchen 2014 All rights reserved.
Curry Leaf
CHICKEN SATAY
SKEWER
grilled chicken to perfection served with
peanut sauce
$8.80 (3 Skewers)
Chicken Satay Skewer is a very popular dish in
Malaysia. It is made with ingredients and spices
commonly found in Malaysian cooking; shallots,
lemongrass, turmeric powder, and coriander powder.
The basic ingredient -- chicken is marinated for
many hours or even overnight so as to lock in the
flavor. In addition to the peanut dipping sauce, Malaysian satay is served with onions, and cucumber.
The taste of these side dishes complement each
other exquisitely.
Street BITE
Vegetarian Spring Roll (4) $7.80
Hey Ji (crispy prawn cake) (3) $7.80
Salt & Pepper Chicken Wing (6) $8.80 Penang Lobak crispy pork roll (2) $9.00
Lobak Plater
lobak, prawn cake, tofu, served with sesame chilli sauce
Wonton Soup $8.80
$11.80
............................................................................................................................................
Indian Roti
Indian plain flaky wheat bread
Roti Pratha
crispy pan fried Indian flaky bread with curry and sambal dipping $8.80
Roti Ayam Indian flaky bread served with curry chicken and sambal
$10.80
Roti with Beef Rendang Indian flaky bread with beef rendang
and sambal $11.80
Extra Roti per piece $3.50
What is Penang Lobak (Five-Spice Roll)?
A typical Penang hawker food stall
Lobak is deep fried minced pork roll wrapped in beancurd sheet. It
has a crunchy exterior with a soft and chewy filling. On the island of
Penang, lobak is often made at home by the Straits Chinese as one of
the main dishes during festivals and celebrations. At the food courts,
it is eaten as a shared or side dish served with deep fried tofu, slices
of cucumber, and sweet hoisin and chili sauce.
Roti Jala (Net crepe)
Ingredients:
1 egg
1 3/4 cup all purpose flour (1/2 lb) 3/4 teaspoon turmeric powder
1 1/2 cup low fat milk
1/2 tablespoon oil, Ghee or butter
1/2 cup water
1/2 teaspoon salt
Method:
1. Sieve the flour and set aside.
2. In a big bowl, mix all the ingredients well together (except the oil)
and strain the batter.
3. Add in 1/2 tablespoon of oil and set aside.
4. Heat up a pan with medium heat and grease it with some butter
or ghee.
5. Pour some batter into the mold and transfer the mold to the pan.
6. As the batter flows through the holes of the mold, make circular
rounds around the pan to form the netty patterns.
7. After the top is set and done or when the bottom turns light
brown, transfer the Roti Jala out and fold it into triangle shape.
8. Arrange a few Roti Jala on a serving plate and add some curry
chicken on the side and serve immediately.
Select your choice of home-made curry
Curry Chicken + 2 pieces of roti jala $11.80
Beef Rendang + 2 pieces of roti jala $12.80
Sambal Prawn + 2 pieces of roti jala $15.80
Extra Roti Jala per piece $4.00
SIGNATURE DISH
GOLDEN CRISPY PRAWN
Ingredient:
King prawn
Egg white
Vermicelli
Mint
Corn Flour
Oil
Prawn Paste
Method:
1. Fold the prawn with the prawn paste.
2. Wrap the prawn with the vermicelli.
3. Heat oil in a deep pan on high heat. Dip the prawns first in the dry
flour then in the batter and fry them till golden brown.
4. Serve the prawns with sweet chili sauce.
- OR Order the dish at Uncle Jim and enjoy it in 10 mins.
$18.00 (4 pcs)
laksa
Laksa is a popular spicy noodle soup from the Peranakan culture,
which is a merger of Chinese and Malay elements found
in Indonesia, Malaysia and Singapore.
The origin of the name “laksa” is unclear. One theory traces
it back to Urdu/Persian lakhshah, referring to a type of vermicelli,
which in turn may be derived from the Sanskrit lakshas meaning
“one hundred thousand” (lakh). It has also been suggested that
“laksa” may derive from the Chinese word 辣沙, meaning “spicy
sand” due to the ground dried prawns which gives a sandy or gritty
texture to the sauce.
Curry Laksa (in many places referred to simply as “laksa”)
is a coconut-based curry soup. The main ingredients for
most versions of curry laksa include bean curd puffs, fish
sticks, shrimp and cockles. Laksa is commonly served with a
spoonful of sambal chili paste and garnished with Vietnamese
coriander, or laksa leaf, which is known in Malay as daun kesum.
The term “curry laksa” is more commonly used in Kuala
Lumpur or Singapore. Laksa is popular in Singapore and Malaysia,
as are laksa yong tau foo, lobster laksa, and even plain laksa, with
just noodles and gravy.
Vegetable $11.80
Shredded Chicken $12.80
Curry Chicken $14.80
Beef Rendang $15.80
Prawn $15.80
Seafood $16.80
Penang assam
laksa
Asam Laksa is a sour, fish-based soup. It is listed at
number 7 on World’s 50 most delicious foods complied
by CNN Go in 2011. Asam (or asam jawa) is the Malay word
for tamarind, which is commonly used to give the stock its
sour flavor.
Penang Assam Laksa comes from the Malaysian island
of Penang. It is made with mackerel (ikan kembung) soup
and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached
and then flaked. Other ingredients that give Penang laksa
its distinctive flavor include lemongrass, galangal (lengkuas)
and chili. Typical garnishes include mint, pineapple slices, thinly sliced onion, a thick sweet prawn paste and use
of torch ginger flower. This, and not ‘curry mee’ is the usual
‘laksa’ one gets in Penang.
A spicy tamarind based soup served with rice vermicelli,
cucumber, pineapple, fish meat, mint, shrimp paste
$11.80
nasi lemak (Coconut rice)
Ingredients:
2 cups of rice
3 pandan leaves (tie them into a
knot)
1can of coconut milk (5.6 oz)
Salt to taste
1 cup of water
Method:
Just like making steamed rice, rinse your rice and drain. Add the
coconut milk, a pinch of salt, and some water. Add the pandan
leaves into the rice and cook your rice.
Nasi Lemak Standard
boil egg, anchovy, cucumber, peanut sambal
$11.00
Nasi Lemak with Curry Chicken
$13.80
Nasi Lemak with Beef Rendang
$14.80
Nasi Lemak with Sambal Kang Kong
$13.80
Nasi Lemak with Sambal Squid
$14.80
Nasi Lemak with Sambal Prawn
$16.80
wok fried
House Fried Rice Chinese sausage, prawn, chicken,
egg, shallot $13.80
Mie Goreng
Indian style, stir fried noodle with home made spices sauce
with chicken, potato, tofu and egg, distinctly Indian flavor
$13.80
Wad Tan Hor
Stir fried flat rice noodle and vermicelli with prawn, chicken,
$14.80
Mee Hoon Goreng Kampong $13.80
Garlic Chicken Fried Rice $13.80
Nasi Goreng Kampong Prawn, chicken, anchovy,
water spinach, sambal, egg, onion $13.80
squid, veggie and egg white sauce
What is Mie Goreng?
Bahasa Language Corner
Mie – means noodle
Mee Hoon – means rice noodle
Nasi -- means rice
Goreng – means stir fried
Mie Goreng is a dish common in Indonesia, Malaysia, and Singapore.
It is made with thin yellow noodles fried in cooking oil with garlic,
onion or shallots, fried prawn, chicken, chili, tomatoes, egg, and other
vegetables. Ubiquitous in Indonesia, it can be found everywhere in
the country, sold by all food vendors from street-hawkers to high-end
restaurants. It is an Indonesian one-dish meal favorite, although street
food hawkers commonly sell it together with nasi goreng (fried rice). It
is commonly available at mamak stalls in Singapore and Malaysia and
is often spicy.
Char KOAY Teow
literally “stir-fried rice cake strips”, is a
popular noodle dish in Brunei, Indonesia,
Malaysia, and Singapore. The dish is
considered a national favorite in Singapore.
It is made from flat rice noodles (河粉 in Chinese) of approximately 1 cm
or (in the north of Malaysia) about 0.5 cm
in width, stir-fried over very high heat
with light and dark soy sauce, chili, a
small quantity of belachan, whole prawns,
deshelled cockles, bean sprouts and
chopped Chinese chives. The dish is
commonly stir-fried with egg, slices
of Chinese sausage and fishcake, and less
commonly with other ingredients.
$13.80
炒
貴
刁
Sizziling Butter Garlic Sauce A creamy butter garlic sauce made with curry leaf, chilli and garlic
Chicken $18.80
Squid $18.80
Fish Fillet $18.80
Prawn $22.80
house specialties
Spare Ribs
Pak Kuat Wong spare ribs with Home-made special sweet and sour sauce $20.80
Black Pepper Spare Ribs
Singapore famous black pepper sauce stir fried with freshly cracked peppercorn $20.80
Three Beans Sauce Spare Ribs
A lightly spicy and mild oyster sauce, including black bean, ground bean and soya bean $20.80
Chilli Jam Spare Ribs
Uncle Jim’s home-made chili base, made with
eyebird chilli, dry chilli, long red chilli, garlic, onion and bean paste $20.80
Pipi (Clam) (pick your favourite sauce)
Sambal a spicy condiment made from dried shrimp,
Black Pepper Singapore famous black pepper sauce
belacan, dry chili lemongrass, is very popular in Malaysian
cooking
stir fried with freshly cracked peppercorn.
from fresh lemongrass, turmeric, fresh chili, tamarind
based, sour and spicy sauce
sweet and spicy chilli gravy
$18.80
$18.80
Singapore Chilli Sauce Singapore national dish
Assam Pedas A very traditional nyonya flavor, made cooked to perfection in fresh chilli, tomato, egg thickened,
$18.80
Kam Heong A special sauce mixed by bean paste,
chili, garlic and dried shrimp.
$18.80
GREEN APPLE SALAD
Chicken Shredded $18.80
CalamarI $18.80
Fish Fillet (Deep fried) $18.80
King Prawn $22.80
created with shredded green apple, peanut,
pineapple, onion, chilli and lemon juice
dressing
$18.80
Ginger and Shallot $18.80
malaysian CURRY
Ingredients:
2 tablespoons oil
1/2 onion, diced
2 star anises
5 fresh curry leaves
1 oz (25 g) curry powder for meat
1 1/2 lbs chicken, chopped into
pieces
1 lemongrass, blended
2 small potatoes, peeled and cut
into wedges
1/2 cup coconut milk (or 3/4 cup
milk)
3 cups water
Salt to taste
Method:
1. Add the oil to a big pot and heat it up until hot.
2. Add the onions and lemongrass, and stir-fry until aromatic before
adding the curry powder.
3. Do a few quick stirs until you smell the aroma, then add the chicken,
stir to combine well, for about 1 minute.
4. Add the curry leaves, star anises and water into the pot and bring it to
boil. Lower the heat and add the potatoes.
5. Cover the pot and let simmer for about 30-45 minutes, or until
chicken becomes tender. Add the coconut milk and salt to taste and
simmer for another 5 minutes or so.
6. Dish out and serve immediately with steamed rice.
Chicken $18.80
Beef Rendang $19.80
Sambal BELACAN Sauce
Crispy Cereal
A spicy condiment made from dried shrimp, belacan,
dry chilli and lemongrass, is very popular in Malaysian cooking
Deep fried cereal with a unique combination
of earthy flavor
Chicken $18.80
Beef $19.80
Fish Fillet $18.80
Squid $18.80
Fish Fillet $18.80
Squid $18.80
King Prawn $22.80
King Prawn With Shell $25.80
King Prawn $22.80
King Prawn With Shell $25.80
Scallop $25.80
About Nyonya
“Nyonya” refers to ladies of the Peranakans in
Malaysia. Nyonya cuisine is inherited from Chinese
favorite herbs, mushrooms, dried food, bean paste
and others, combining Malay’s ingredients, such
as candlenut, laksa leaves, belacan and fermented
shrimp paste. It is also mixed with Indian and
Middle Eastern spices, Java’s vegetables such as
buah keluak and ulam. Nyonya families use some of
these ingredients as dyeing properties to produce
natural foods.
It is usually the woman who cooks for her family.
Under the mother’s guidance, the daughter becomes
an expert in cooking. While the housewives will
gather and discuss about cooking techniques,
making Nyonya food taste the same, it is normally
sour, sweet, salty and spicy.
Nyonya Sauce
A very tangy sauce, made with fresh chilli,
onion, belacan, galangal, fresh herbs
Chicken $18.80
Beef $19.80
Fish Fillet $18.80
Squid $18.80
King Prawn $22.80
King Prawn With Shell $25.80
BLACK PEPPER Sauce
Singapore famous black pepper sauce stir fried with freshly
cracked peppercorn
Chicken $18.80
King Prawn $22.80
Beef $19.80
Scallop $25.80
Fish Fillet $18.80
King Prawn With
Shell $25.80
Squid $18.80
SIGNATURE DISH
Hainanese chicken
Hainanese Chicken Rice is a dish of Chinese
origin, most commonly associated with Hainanese,
Malaysian and Singaporean cuisines, although
it is also popular in Thailand and Vietnam. It is
based on a well-known Hainanese dish called
Wenchang chicken (文昌雞), due to its adoption
by the Hainanese overseas Chinese population in
the Nanyang area (present-day Southeast Asia).
Chicken rice in Malaysia is available in many
Chinese coffee shops or restaurants or street
hawker stalls.
$15.80 (half chicken)
$30.00 (whole chicken)
rice
Steam Rice Chicken Rice
Coconut Rice
$2.50 (S) $5.00 (L)
$3.00 (S) $6.00 (L)
$3.00 (S) $6.00 (L)
海
南
白
切
雞
TOFU DISH
Steam Tofu with ginger and dried radish
$15.80
SOFT SHELL CRAB
Choose your favorite way of cooking:
Singapore Chilli Singapore national dish cooked to
perfection in fresh chilli, tomato, egg thickened, sweet
& spicy chilli gravy
Salt Pepper Deep fried crispy batter in salt pepper
spiced up with Chinese five spice powder
Crispy Cereal Deep fried cereal with an unique
combination of earthy flavor
Devil Chilli Jam
Uncle Jim’s home-made chilli base, made with
eyebird chilli, dry chilli, long red chilli, garlic, onion
and bean-paste. Ask for the devil you want
$22.80 (2 crabs)
Uncle Jim Salted Egg Stir fried salted egg yolk with
butter and curry leaf
$24.80 (2 crabs)
What is dried radish?
Dried radish is made by daikon
radish 白蘿蔔 (bai luobo). It is
salted, sliced and dried in the
open air.
VEgGiE OF THE DAY
Pick your favourite sauce
Sambal $16.80
Oyster Sauce $16.80
Garlic $16.80
Ginger Chilli $16.80
kangkong
broccoli
choy sum
greenbean
(water spinach)
Salt & Pepper
Deep fried crispy batter in salt pepper
spiced up with Chinese five spice powder
Tofu $15.80
Squid $18.80
Fish Fillet $18.80
King Prawn $22.80
Spare Ribs $20.80 King Prawn with Shell $25.80
eggplant
Mixed vegetable
with chicken $17.80
with beef $19.80
with scallop $25.80
with king prawn $25.80
DRINKS (hot/cold)
Milo $3.50
Teh Tarik $3.50
Lemon Tea $3.50
Grass Jelly $3.50
Longan Ice $3.50
Coconut Juice $5.00
Orange Juice $4.00
Mineral Water $5.00
Soft Drink (Coke, Zero Coke, Sprite) $3.00
Chinese Tea Percup $2.50
BYO (Per Head) $1.50
What is Teh Tarik?
Teh tarik, “pulled tea” in Malaysian, is a hot milk
tea beverage which can be commonly found in
Malaysia and Singapore. Its name is derived from
the pouring process of “pulling” the drink during
preparation. It is made from black tea, condensed
milk and/or evaporated milk. It is also considered
as the national drink of Malaysia
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*we might use these information on promotional material. Please notice our friendly staff if you do not want to disclose your name.
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Uncle Jim Malaysian Kitchen
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