Uncle Jim Malaysian Kitchen

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.

*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.

Belacan

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.

Asam Paste

It is one the ingredients in the sour dishes. Add water to extract tamarind (asam) juice.

Asam Peel

It is made from the dried and sliced tamarind. It has a strong sour flavor and can be added directly when cooking.

Buah Keluak

(Indonesia Black Nut)

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.

Cinnamon Sticks

It is the dried bark of laurel trees and contains a fragrant woody scent, suitable for meat and various cuisines.

Galangal

It has a light fragrance but is not spicy. It is commonly use in soup and curries.

Turmeric

Yellow in colour, it is a spice often used in curry making and is used to add flavor and colour to the dishes.

Star Anise

A star-shaped with 8 points and has a light and sweet flavor. It is used frequently in curry cuisine.

Lemongrass

It is a perennial and lemon-scented plant. The outer green stalks should be discarded, only the bottom part of the whitish stem may be used.

Curry Leaf

The green leaves are slightly bitter and aromatic. They must be used when cooking curries.

“I love good food, I love the smell of It, and the kItchen always makes me happy”JIm’s lIvIng motto

Commonly Used IngredIents

grilled chicken to perfection served with peanut sauce$8.80 (3 Skewers)

CHICKEN SATAY SKEWER

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, Ma-laysian satay is served with onions, and cucumber. The taste of these side dishes complement each other exquisitely.

Street BIteVegetarian Spring Roll (4) $7.80Hey Ji (crispy prawn cake) (3) $7.80Salt & 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 $11.80 Wonton Soup $8.80............................................................................................................................................

Indian Roti Indian plain flaky wheat bread Roti Pratha crispy pan fried Indian flaky bread with curry and sambal dipping $8.80Roti Ayam Indian flaky bread served with curry chicken and sambal $10.80Roti with Beef Rendang Indian flaky bread with beef rendang and sambal $11.80Extra Roti per piece $3.50

What is Penang Lobak (Five-Spice Roll)? 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.A typical Penang hawker food stall

Select your choice of home-made curryCurry Chicken + 2 pieces of roti jala $11.80Beef Rendang + 2 pieces of roti jala $12.80Sambal Prawn + 2 pieces of roti jala $15.80Extra Roti Jala per piece $4.00

Roti Jala (Net cRepe) Ingredients:1 3/4 cup all purpose flour (1/2 lb)1 1/2 cup low fat milk1/2 cup water1/2 teaspoon salt

1 egg3/4 teaspoon turmeric powder

1/2 tablespoon oil, Ghee or butter

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.

$18.00 (4 pcs)

Ingredient:King prawnEgg white Vermicelli Mint

Corn FlourOilPrawn 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.

SIGNATURE DISHGOLDEN CRISPY PRAWN

Vegetable $11.80Shredded Chicken $12.80Curry Chicken $14.80Beef Rendang $15.80Prawn $15.80Seafood $16.80

laksaLaksa 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 辣辣, 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.

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 tama-rind 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 slic-es, 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.

peNaNg assamlaksa

A spicy tamarind based soup served with rice vermicelli, cucumber, pineapple, fish meat, mint, shrimp paste

$11.80

Nasi Lemak Standard boil egg, anchovy, cucumber, peanut sambal $11.00Nasi Lemak with Curry Chicken $13.80Nasi Lemak with Beef Rendang $14.80Nasi Lemak with Sambal Kang Kong $13.80Nasi Lemak with Sambal Squid $14.80Nasi Lemak with Sambal Prawn $16.80

Nasi lemak (cocoNut Rice)

Ingredients:2 cups of rice3 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.

wok friedHouse Fried Rice Chinese sausage, prawn, chicken,

egg, shallot $13.80Mie GorengIndian style, stir fried noodle with home made spices sauce with chicken, potato, tofu and egg, distinctly Indian flavor $13.80Wad Tan HorStir fried flat rice noodle and vermicelli with prawn, chicken,

squid, veggie and egg white sauce $14.80Mee Hoon Goreng Kampong $13.80Garlic Chicken Fried Rice $13.80Nasi Goreng Kampong Prawn, chicken, anchovy,

water spinach, sambal, egg, onion $13.80

What is Mie Goreng?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.

Mie – means noodleMee Hoon – means rice noodleNasi -- means riceGoreng – means stir fried

Bahasa laNguage coRNeR

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

chaR koaY teow 炒貴刁

house specialtiesSpare Ribs

Sizziling Butter Garlic Sauce Chicken $18.80Fish Fillet $18.80

Squid $18.80Prawn $22.80

Pak Kuat Wong spare ribs with Home-made special sweet and sour sauce $20.80Black Pepper Spare Ribs Singapore famous black pepper sauce stir fried with freshly cracked peppercorn $20.80Three 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

A creamy butter garlic sauce made with curry leaf, chilli and garlic

Chicken Shredded $18.80CalamarI $18.80Fish Fillet (Deep fried) $18.80King Prawn $22.80

gReeN apple salaD created with shredded green apple, peanut, pineapple, onion, chilli and lemon juice dressing

Pipi (Clam) (pick your favourite sauce)

Sambal a spicy condiment made from dried shrimp, belacan, dry chili lemongrass, is very popular in Malaysian cooking $18.80Assam Pedas A very traditional nyonya flavor, made from fresh lemongrass, turmeric, fresh chili, tamarind based, sour and spicy sauce

$18.80Kam Heong A special sauce mixed by bean paste, chili, garlic and dried shrimp.

$18.80

Black Pepper Singapore famous black pepper sauce stir fried with freshly cracked peppercorn.

$18.80Singapore Chilli Sauce Singapore national dish cooked to perfection in fresh chilli, tomato, egg thickened, sweet and spicy chilli gravy

$18.80 Ginger and Shallot $18.80

malaYsiaN cuRRY

Chicken $18.80Beef Rendang $19.80

Ingredients:2 tablespoons oil1/2 onion, diced2 star anises5 fresh curry leaves 1 oz (25 g) curry powder for meat1 1/2 lbs chicken, chopped into pieces

1 lemongrass, blended2 small potatoes, peeled and cut into wedges1/2 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 $18.80Beef $19.80Fish Fillet $18.80Squid $18.80

King Prawn $22.80 King Prawn With Shell $25.80Scallop $25.80

A spicy condiment made from dried shrimp, belacan, dry chilli and lemongrass, is very popular in Malaysian cooking

samBal BelacaN sauce cRispY ceRealDeep fried cereal with a unique combination of earthy flavor

Fish Fillet $18.80Squid $18.80King Prawn $22.80King Prawn With Shell $25.80

NYoNYa sauce

Chicken $18.80Beef $19.80

Fish Fillet $18.80Squid $18.80

King Prawn $22.80 King Prawn With Shell $25.80

A very tangy sauce, made with fresh chilli, onion, belacan, galangal, fresh herbs

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.

Chicken $18.80

Beef $19.80

Fish Fillet $18.80

Squid $18.80

King Prawn $22.80

Scallop $25.80

King Prawn With Shell $25.80

Black peppeR sauceSingapore famous black pepper sauce stir fried with freshly cracked peppercorn

Hainanese cHicken

Rice

$15.80 (half chicken)

$30.00 (whole 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.

SIGNATURE DISH 海南白切雞Steam Rice $2.50 (S) $5.00 (L)

Chicken Rice $3.00 (S) $6.00 (L)

Coconut Rice $3.00 (S) $6.00 (L)

toFu DishSteam Tofu with ginger and dried radish $15.80

Singapore Chilli Singapore national dish cooked to perfection in fresh chilli, tomato, egg thickened, sweet & spicy chilli gravy

Choose your favorite way of cooking:

Salt Pepper Deep fried crispy batter in salt pepper spiced up with Chinese five spice powder

Uncle Jim Salted Egg Stir fried salted egg yolk with butter and curry leaf

$24.80 (2 crabs)

Crispy Cereal Deep fried cereal with an unique combination of earthy flavor

Devil Chilli JamUncle 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)

SOFT SHELL CRAB

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.

Tofu $15.80Fish Fillet $18.80

Spare Ribs $20.80

Squid $18.80King Prawn $22.80

King Prawn with Shell $25.80

Deep fried crispy batter in salt pepper spiced up with Chinese five spice powder

Salt & PePPer

Pick your favourite sauceSambal $16.80Oyster Sauce $16.80Garlic $16.80Ginger Chilli $16.80

VEggiE OF THE DAY

kangkong (water spinach)

broccoli

eggplant

choy sum greenbeanMixed vegetable with chicken $17.80

with beef $19.80with scallop $25.80

with king prawn $25.80

DRINKS (hot/colD) Milo $3.50 Teh Tarik $3.50Lemon Tea $3.50Grass Jelly $3.50Longan Ice $3.50Coconut Juice $5.00Orange Juice $4.00Mineral Water $5.00Soft Drink (Coke, Zero Coke, Sprite) $3.00Chinese Tea Percup $2.50BYO (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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