Ranie Saidi's Malaysian Karipap Pie and King Noodles Recipes

Ranie Saidi's Malaysian Karipap Pie and King Noodles Recipes

Malaysian home cooking embodies a profound sense of balance and generosity, principles beautifully illustrated in Ranie Saidi's cherished recipes for karipap pie and mee raja, or king noodles. Saidi, drawing from the culinary wisdom of her late grandmother, a wedding cook in Malaysia, emphasises that Malay cuisine should never allow any single flavour to dominate. Instead, it celebrates rezeki, the blessing of sharing food with others. Cooking these dishes has not only helped Saidi process her grief but has also shaped her identity around hosting and communal dining.

Karipap Pie: A Comforting Curry Puff Delight

Karipap, a beloved street snack typically filled with curried potatoes and occasionally sardines or meat, is reimagined here as a pie. This version offers the same hearty filling but is notably simpler and quicker to prepare. For a vegan adaptation, substitute butter with vegetable oil and ensure the filo pastry is vegan-friendly.

Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 4–6

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Ingredients for the Filling

• 60ml vegetable oil
• 20–30 fresh or dried curry leaves
• 1 star anise
• 2 tbsp cumin seeds
• 1 banana shallot, peeled and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 2 tbsp curry powder (mild or hot, to taste)
• 1 tbsp mild or hot paprika
• 5–6 carrots, cut into 1cm cubes
• 2–3 large potatoes, peeled and cut into 1cm cubes
• 2 vegetable stock cubes
• 1 tsp cornflour
• 300g frozen peas
• 4 tbsp chopped coriander
• ½ tsp salt
• 1 tbsp ground black pepper

Ingredients for the Pastry Topping

• 10 filo sheets, chilled
• 100g butter, melted
• 1 tsp salt
• 2 tbsp cumin seeds

Method

1. Begin by making the filling. Heat the oil in a large ovenproof casserole over medium heat. Fry the curry leaves, star anise, cumin seeds, shallot, and garlic until fragrant.
2. Stir in the curry powder, paprika, and a tablespoon of water. Cook for 10 minutes until the oil separates.
3. Preheat the oven or air fryer to 180C (160C fan)/350F/gas 4.
4. Add the carrots and potatoes to the casserole. Crumble in the vegetable stock cubes and stir in 125ml water. Cover with a lid and cook for 10-15 minutes until the vegetables are fork-tender.
5. Remove the lid, stir in the cornflour, and cook for another 5-10 minutes until the sauce thickens.
6. Turn off the heat. Stir in the frozen peas and chopped coriander, then season with salt and pepper. Set aside to cool for 5-10 minutes.
7. Meanwhile, prepare the pastry. Remove the filo from the fridge. Mix the melted butter with salt, then brush it evenly over both sides of one pastry sheet.
8. Scrunch the pastry roughly and lay it over the filling, tucking in the edges. Repeat with the remaining sheets until the filling is fully covered.
9. Sprinkle cumin seeds over the top. Bake for 20-25 minutes until the pastry is crisp and golden. Allow to cool briefly before serving.

Mee Raja: King Noodles with Sambal

The charm of mee raja lies in its versatility, as it pairs beautifully with any type of egg or rice noodle. This dish celebrates the Malay affinity for sambal while incorporating East Asian noodle influences, reflecting the community's adaptive culinary traditions.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 2–3

Ingredients for the Sambal

• 1 x 50g tin anchovy fillets in olive oil
• 2 banana shallots, peeled and thinly sliced
• 4 garlic cloves, peeled and finely chopped
• 2½cm piece ginger, peeled and finely chopped
• 1 lemongrass stalk, finely chopped
• 2 tbsp curry powder (mild or hot, to preference)
• 1 tbsp mild or hot paprika
• 2 medjool dates, pitted and finely chopped

Ingredients for the Noodles

• 60ml vegetable oil
• 1 banana shallot, peeled and finely chopped
• 4 garlic cloves, peeled and finely chopped
• 500g chicken mince
• 1 chicken stock cube
• ½ tbsp ground black pepper
• 1 tsp salt
• 400g dried egg noodles
• 1 large egg

Optional Toppings

• 3 soft-boiled eggs, peeled and halved
• 1 cucumber, cut into thin ribbons or matchsticks

Method

1. First, prepare the sambal. Heat a wok and add the anchovies with their oil. Add shallots, garlic, ginger, and lemongrass, frying over medium-high heat for 5 minutes until golden and fragrant. Add a splash of water if needed to prevent spattering.
2. Stir in curry powder, paprika, and chopped dates. Add 160ml water, reduce heat, and simmer for 10-15 minutes until the liquid evaporates. Transfer to a bowl.
3. For the noodles, heat vegetable oil in the same wok over high heat. Fry shallot and garlic for 2-3 minutes until fragrant.
4. Add chicken mince, stirring for a few minutes until it releases moisture. Season with chicken stock cube, black pepper, and salt.
5. Push the mince to the edges, creating a clear centre. Place noodles in the centre, add 100ml water, cover with a lid, and cook for 1-2 minutes.
6. Remove the lid and toss noodles with chicken until well combined. Create another well in the centre, crack in the egg, and let it cook undisturbed for 30 seconds. Mix thoroughly with noodles and chicken, then remove from heat.
7. Scoop noodles into bowls. Serve with sambal on the side, and optional boiled eggs and cucumber ribbons.

These recipes are adapted from The Malay Cook: Everyday Malaysian Recipes from Grandma’s Kitchen to Mine by Ranie Saidi, published by Ryland Peters & Small. The book offers a heartfelt journey into Malaysian culinary heritage, perfect for home cooks seeking authentic flavours.