LITMIR.BIZ

      Published by Periplus Editions (HK) Ltd.

       www.periplus.com

      Copyright © 2003 Periplus Editions (HK) Ltd. All rights reserved.

      All recipes were tested in the Periplus Test Kitchen equipped by Mayer Marketing Pte. Ltd.

      ISBN: 978-1-4629-1110-3 (ebook)

       Printed in Singapore

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      Photography: [email protected]

       Food Styling: Periplus Style Shop

       Design: Periplus Design Team

       Recipes on page 15, 21 and 34 by the Periplus Culinary Team

      Malaysian

      Favourites

      by Wendy Hutton

      Delicious recipes from the crossroads of Asia—including

       popular Malaysian classics such as Black Pepper Crabs,

       Penang Spicy Rojak and Rendang Ayam.

      PERIPLUS EDITIONS

       Singapore • Hong Kong • Indonesia

      Basic Malaysian Ingredients

      Amaranth is a leafy vegetable also known as Chinese spinach. It may be substituted with normal spinach. The leaves are usually green although some varieties are red. Whatever the colour, all types of amaranth taste the same.

      Bangkuang is the Malay name for jicama. It is a large root, shaped like a top. It has a thin beige skin covering crisp, white flesh. It tastes slightly sweet and juicy when young but becomes fibrous as it gets older.

      Belachan, the Malay name for dried shrimp paste, is a dense mixture of fermented ground prawns that must be toasted before use—either wrapped in foil and dry-roasted or toasted over a gas flame on the back of a spoon.

      Cardamom is a highly aromatic pod containing tiny black seeds. If whole pods are used, they should be removed before serving. If seeds are called for, lightly smash the pods and take out the seeds. Ground cardamom is sold in packets or small tins.

      Chillies come in many sizes. Fresh green and red finger-length chillies are moderately hot. Tiny red, green or orange chilli padi (bird's eye chillies) are very hot. Dried chillies are usually deseeded, cut into lengths and soaked in warm water to soften before use. Chilli powder is made from ground dried chillies.

      Coconut cream and coconut milk (santan) are used in many Asian desserts and curries. To obtain fresh coconut cream (which is normally used for desserts), grate the flesh of 1 coconut into a bowl (about 4 cups of grated coconut flesh), add ½ cup water and knead thoroughly a few times, then strain with a muslin cloth or cheese cloth. Thick coconut milk is obtained by the same method but by adding double the water to the grated flesh (about 1 cup instead of ½ cup). Thin coconut milk (which is used for curries rather than desserts) is obtained by pressing the coconut a second time, adding 1 cup of water to the same grated coconut flesh and squeezing it again. Although freshly pressed milk has more flavour, coconut cream and milk are now widely sold canned or in packets that are tasty and convenient.

      Curry leaves are sold in sprigs with 8-15 small, green leaves and are so-called because they are used to flavour Indian curries.

      Curry powder is made from various combinations of ground spices that generally include cumin, coriander seeds, turmeric and chilli. Different spice combinations are used for meat, poultry and fish. Curry powders used for meats and poultry contain stronger tasting spices such as cloves, cinnamon and black pepper. Fish curry powder usually omits these. Curry powders are sold in packets in supermarkets or mixed on the spot in wet market stalls.

      Dried prawns are best kept refrigerated in a humid climate. Look for brightly-coloured, plump prawns. Soak for about 5 minutes to soften.

      Dried black Chinese mushrooms must be soaked in hot water to soften before use, from about 15 minutes to 1 hour, depending on the thickness of the caps.

      Galangal is an aromatic root used throughout most of Southeast Asia, known as lengkuas in Singapore and Malaysia, as laos in Indonesia and as kha in Thailand. The fresh root can be sliced and deep-frozen for future use.

      Ghee is a rich clarified butter oil with the milk solids removed that is the main oil used in Indian cooking. Substitute with vegetable oil or butter.

      Hay koh is also known as black prawn paste and is sometimes labelled petis. This thick black paste has a strong fishy taste and is used in some nonya dishes such as Penang Laksa and Rojak sauce.

      Kaffir lime leaves (daun limau purut) are added whole to curries, or finely shredded and added to salads, giving them a citrusy flavour. Available frozen or dried in supermarkets.

      Soy sauce is probably the best known Asian seasoning, brewed from soybeans, wheat and salt. It is available in several forms—light, dark and sweet. Light or "regular" soy sauce is used in most recipes in this book. It is saltier, less malty in flavour and thinner than black soy sauce. Soy sauce is available in bottles—in supermarkets and provision shops.

      Kangkung is a highly nutritious leafy green vegetable also known as water spinach. Young

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