By Ismail
This choice of recipes offers the chance to event the flavours of genuine Malay cooking. shock your loved ones and acquaintances with dishes like Malay-style Fried Rice, Kelantan-style Laksa, bird Rendang, Rojak, and truffles like Serikaya, Akok, Tepung Pasung and plenty of extra.
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Extra resources for Periplus Mini Cookbooks Authentic Malay Cooking
Sample text
The important ingredient in this dish is the Toasted Grated Coconut. Serve with Nasi Dagang (page 16) and some Pickled Vegetables (page 16). 1/ 2 cup (125 ml) oil 400 g (14 oz) fresh prawns, heads removed 2 cups (500 ml) thick coconut milk 150 g (11/2 cups) Toasted Grated Coconut (page 6) 2 teaspoons tamarind pulp 2 teaspoons salt 1 tablespoon sugar Spice Paste 2 teaspoons coriander powder 1 teaspoon cumin powder 1 teaspoon fennel powder 2 cloves 1 cardamom pod 4 dried red chillies, deseeded, cut into short lengths, soaked to soften 6 shallots 4 cloves garlic 1-cm (1/2-in) ginger, sliced 1-cm (1/2-in) galangal root, sliced 1/ teaspoon turmeric 2 powder Serves 4–6 Preparation time: 10 mins Cooking time: 15 mins 1 Make the Spice Paste by grinding all the ingredients into a fine paste in a mortar or blender.
Indd 36 1/19/11 5:11:24 PM Roasted Turmeric Beef This dish is usually served with Turmeric Rice with Spicy Gravy and Herb Salad, also known as nasi kerabu (page 14). It is also a good accompaniment to plain steamed hot rice. 500 g (1 lb) lean beef, washed and cut into 3–4 big chunks Salt, to taste 1 teaspoon turmeric powder 1 teaspoon honey Serves 4–6 Preparation time: 10 mins Cooking time: 20 mins 1 Rub the beef chunks with the salt, turmeric powder and honey. Set aside to marinate for 15 minutes.
Drain the beef and let it cool. Tear the beef along the grain into fine shreds. 2 Grind all the Spice Paste ingredients into a fine paste in a mortar or blender. 3 Heat a wok over low heat, add the shredded beef, Spice Paste and the rest of the ingredients. Increase the heat to medium and cook, stirring constantly until the liquid evaporates, and the beef is completely dry and crispy, about 1 hour. Remove from the heat. Allow to cool thoroughly, then store in an airtight container. indd 40 1/19/11 5:11:32 PM Daging Singgang (Hot and Sour Beef Soup) This simple soup is divine either on its own, with rice or with toasted bread.
Periplus Mini Cookbooks Authentic Malay Cooking by Ismail
by James
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