Malaysia Grand Prix™

Race Day Recipes Track Facts

⇒ The Malaysia Grand Prix™ has been on the circuit since 1999.
⇒ Lewis took poll position in 2014 with a 3-stop strategy.
⇒ Drivers can lose over one half gallon of water during the race through their own sweat!
⇒ Are we getting our first rain race of the season? We hope so! But how will those un-tested wet weather tires work?
⇒ Will we see the return of Alonso with McLaren? Keep your fingers crossed and get out your McLaren gear!

The Malaysia Grand Prix is held at the Sepang International Circuit at Sepang, Malaysia

Sepang International Circuit has 15 turns, 56 laps, and 2 DRS Zones on the front and back straights.

Sepang International Circuit diagram

Sepang International Circuit

Now for the menu planning!

Sage concocted these delicious Kaffir Lime and Ginger Tonics

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Malaysian Chicken Satay makes the perfect meat on a stick! Check out our recipe for THE Peanut Dipping Sauce to serve on the side.


Impress your guests with the exotic flavors in our Beef Rib Rendang


And if you were starting top think we never made salads, try this delicious pea-nutty Malay Noodle Salad 

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For the dessert finale, we took a twist on the traditional Ondeh-Ondeh by adding Kaffir Lime and Ginger

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Don’t forget The Accoutrements and some beers that are popular in Malaysian. We usually try to go with Guinness, Carlsberg, or Heineken!

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Happy Race Day to you!

*Feature photo from


Beef Rib Rendang

After reading that this dish was voted one of the 50 best dishes in the world by CNN Travel, we knew that we had to make some for the Malaysia party!

We thought it would be fun to use bone-in beef short ribs to make a better finger food. This dish required a trip to the spice shop for a fresh supply of star anise, thai chilies, cardamom pods, and cloves.


Start by rough chopping the shallots, lemongrass, chilies, garlic, ginger, and galangal. I always keep a tube of minced ginger and lemongrass in the refrigerator to make life easier! No worries if can’t find galangal in your local Asian market, we forgot to add it and the recipe came out delicious! Oops!


Heat some oil an oven-safe large pot on the stove and add the spice mix with the cinnamon stick, cloves, star anise, and cardamom. Stir until fragrant and then add the short ribs and brown on all sides.


I can never find tamarind or tamarind juice, but I do have tamarind paste that I found in the Asia section of my local grocery store. I’ve been using it in place of tamarind or as tamarind juice with a little water for years and it adds the flavor very nicely. A true Malaysian chef would probably be outraged by my substitutions and absent mindedness!

Add the remaining ingredients, stir to coat and pop that baby in a 325º oven for at least 2 hours. We pulled it out and flipped them halfway though. They smell even better than they looked!


You could prepare some rice for serving if that’s your style, otherwise grab a rib and enjoy! W’ve read on a few sites that this dish tastes even better when rested overnight.


Beef Rib Rendang

  • Servings: 4
  • Time: 3-4
  • Difficulty: easy
  • Print


• 5 shallots
• 1 inch galangal
• 3 lemongrass (white part only)
• 5 cloves garlic
• 1 inch ginger
• 10-12 dried chilies (soaked in warm water and seeded)
• 3 pounds beef short ribs
• 5 tablespoons cooking oil
• 1 cinnamon stick (about 2-inch long)
• 3 cloves
• 4 star anise
• 4 cardamom pods
• 1 lemongrass (cut into 4-inch length and pounded)
• 1 cup thick coconut milk
• 1 cup water
• 2 teaspoons tamarind paste
• 6 thinly slice kaffir lime leaves
• 1/2 cup toasted coconut
• 1 tablespoon palm or brown sugar
• Salt to taste


1. Chop the frst 5 ingredients and then blend it in a food processor until fine.

2. Heat the oil in an oven-safe pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.

3. Add the beef and the pounded lemongrass. Brown the beef ribs on all sides.

4. Add the coconut milk, water, and tamarind paste.

5. Top with lime leaves, toasted coconut, sugar, and toss gently to coat the ribs.

6. Cover and place pot in 325 oven about 2 hours, rotating meat halfway through cooking

7. Remove from oven and let cool before serving!


Malaysian Chicken Satay

We’ve been making chicken satay for the Malaysian Grand Prix® party for the past four years.  The original recipe came from Rasa Malaysia and we love referencing her site for great Asia race recipes. This particular recipe is no longer on the site and we’ve made a few tweaks so we hope you enjoy!

Blend the first 5 ingredients in a blender or food processor until smooth. Transfer to a large zip-top bag and add the spices and the turmeric.

SpicesSataySatay Marinade

Don’t forget the cumin like we did in the picture!

Cut up your boneless, skinless chicken into about 1 inch cubes. You could use any meat that you like here including pork, beef, or shrimp. Our favorite is chicken breasts or thighs! Drop the meat in your marinade bag and throw in the refrigerator. I love making this the night before and skewering them up right before grilling. Make sure that you soak your bamboo skewers in water at least 30 minutes prior to using to keep them from lighting on fire!


Light your grill for medium high heat. You want to give the chicken time to cook without burning everything. Or,  if it happens to be a blizzard outside like it was for us, preheat your broiler and put a rack about 4 inches below it. Let the satay cook on one side and brush with peanut or sesame oil when you flip to the other side. You can use a stalk of lemongrass as your brush!


Flip and baste once more if you feel so inclined! Serve with THE Peanut Satay Sauce and some fresh cilantro.

Easy finger food and the perfect Malaysian snack!

Malaysian Chicken Satay

  • Servings: 4-6
  • Time: 1 hr plus marinade time
  • Difficulty: easy
  • Print


• 1/8 cup chopped garlic
• 1/8 cup chopped lemongrass
• 1/8 cup chopped ginger
• 1 chopped sweet onion
• 2 cups water
• 2 tsp. kosher salt
• 1 cup dark brown sugar
• 1 1/2 tsp. ground turmeric
• 1/2 tsp. ground coriander seeds
• 1/2 tsp. ground fennel seeds
• 1/2 tsp. ground cumin seeds
• 1 lb. chicken thighs or breasts, cut into 1 inch pieces
• 10 – 8 inch bamboo skewers
• 1 stalk lemon grass


    1. Put the garlic, lemongrass, ginger and onions in a blender, add 2 cups of water, and blend on high speed for about 1 minute.
    2. Pour the blended ingredients in a large zip-top bag and stir in the salt, dark brown sugar and spices.
    3. Add in the chicken and marinade in the refrigerator at least 2 hours, preferably overnight.
    4. Soak the bamboo skewers in water for at least 30 minutes.
    5. Skewer 3-4 pieces of meat on each and place in pan for grilling or broiling.
    6. Heat grill to medium high heat.
    7. Pound the white part of the lemongrass stalk with the back of a knife to make it resemble a brush.
    8. Grill the skewers and brush with peanut oil after flipping.
    9. Serve with peanut sauce for dipping.

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Kaffir Lime and Ginger Tonic

We are LOVING the flavors of Kaffir Lime and Ginger!  This is a super tasty and refreshing cocktail, sure to be a Party Pleaser!

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Yes, it really is as good as it looks!

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Kaffir Lime and Ginger Tonic

  • Servings: 1 cocktail
  • Time: 8mins
  • Difficulty: easy
  • Print


• 1 ½ oz. vodka
• 1/2 oz. ginger liqueur (we used Stirrings)
• 1/4 oz. kaffir lime and ginger honey simple syrup (see recipe below)
• 2 oz. sparkling wine
• 1 slice of fresh ginger and a kaffir lime leaf for garnish

Kaffir Lime and Ginger Honey Simple Syrup
• 1 cup honey
• 1 ½ cup water
• 8 kaffir lime leaves
• 1 inch fresh ginger, peeled and chopped
• 2 drops green food coloring

1. To make the honey simple syrup; add the water, honey, lime leaves, and ginger to a small sauce pot. Bring to a boil, and let simmer 10 minutes. Strain and let cool. Add the food coloring.
2. In a mixing glass, add the vodka, ginger liqueur and lime and ginger simple syrup.
3. Add ice, shake and strain into a glass filled with ice.
4. Top with sparkling wine, and garnish with a fresh slice of ginger and kaffir lime leaf. CHEERS!


THE Peanut Dipping Sauce

We made this peanut sauce to accompany the Chicken Satay. However, if you are a peanut sauce lover, like we are…I’m sure it will end up on more than just chicken. We made a noodle dish with the leftovers, dipped veggies, even used it as a spread on toast.


The great thing about this sauce, is you stick everything in the blender, blend, and wallah!  Sauce is ready to eat!


THE Peanut Dipping Sauce

  • Servings: 3 cups
  • Time: 10mins
  • Difficulty: easy
  • Print

• 1 – 13.5-ounce can of full-fat, unsweetened coconut milk
• 2 oz. (approximately ¼ cup) Thai red curry paste.
• ¾ cup unsweetened natural creamy peanut butter. (It must be natural peanut butter, the best is the kind that comes with natural peanut oil on top and no sugar added).
• ½ tablespoon salt
• ¼ cup cane sugar
• 2 tablespoons apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
• ½ cup water


1. Add all ingredients to a food processor, or blender and blend until creamy.
2. Enjoy!

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The Accoutrements

Looking to jazz up the table a little with a few items?!? Here are a few traditional items that are great with any Malaysian dish!

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Roasted and salted peanuts

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Hard boiled eggs

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Pickled daikon radish and carrot salad

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Freshly sliced cucumber

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Anyone feeling a little spicy?  Bring on the heat with Thai Chilies!

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Pickled Daikon Radish and Carrot Salad

  • Servings: 6 cups
  • Time: 15mins plus pickling time
  • Difficulty: easy
  • Print

• 1 daikon radish (peeled and sliced into matchstick size pieces)
• 12 medium carrots (peeled and sliced into matchstick size pieces)
• 5 Thai Chilies (optional but it does add a nice hint of spice)
• 3 cups water
• 1 ½ cup vinegar (we used pickling blend)
• 1 cup sugar
• 2 ½ tablespoons sea salt

1. Prepare the daikon radish and carrots. Peel and slice into matchstick sized pieces.
2. Pour the water in a pot, and bring it to just under a boil. Add the vinegar, sugar, and salt. Stir to combine.
3. Add the daikon, carrots, and chili to a jar. Pour in the water mixture.
4. The salad is ready to eat in a couple of hours, and will pickle faster at room temperature. If you are making it ahead of time, go ahead and put it in the fridge.

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Malay Noodle Salad

We might come across as meat lovers, but don’t get us wrong…we love a good salad!  For Malaysia we wanted to create a yummy rice noodle salad with Malaysian flair. This is a perfect side dish with all the pea-nutty, lemongrass and ginger goodness that is found in traditional Malaysian cuisine!


Fresh ingredients make the best salads!


Pour on the dressing and toss!

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Malay Noodle Salad

  • Servings: 8-10
  • Time: 30 minutes
  • Difficulty: easy
  • Print


• 5 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 1/3 cup honey
• 1/3 cup creamy peanut butter
• 1/4 cup soy sauce
• 3 tablespoons unseasoned rice vinegar
• 1 1/2 tablespoons chili-garlic sauce

• 1 package brown rice noodles
• 1 head savoy cabbage, finely shredded/chopped
• 1 red bell pepper, julienned
• 2 large carrots, shredded
• 1 bunch green onions, chopped fine
• 2 cups bean sprouts
• 1 cup snow peas, hard ends trimmed
• 1 cup cilantro leaves
• 1 cup dry roasted peanuts


1. Cook rice noodles according to package, drain, and rinse in cold water.
2. Whisk dressing ingredients in large bowl.
3. Add the chopped veggies and noodles to the large bowl and toss to coat the dressing.
4. Garnish with some additional chopped cilantro and peanuts.