LITMIR.BIZ

      Contents

       Introduction

       Essential Malay Ingredients

       Basic Recipes

       Satay Sauce

       Toasted Grated Coconut (Kerisik)

       Crispy Fried Shallots

       Mixed Pickled Fruit Chutney (Acar Buah)

       Tamarind Juice

       Snacks

       Chicken Satay with Lontong

       Malay Curry Puffs

       Rice and Noodles

       Nasi Lemak (Rice in Coconut Milk)

       Turmeric Rice with Spicy Gravy and Herb Salad

       Nasi Dagang (Trader’s Rice)

       Rich Seasoned Rice with Raisins and Cashews

       Turmeric Rice with Coconut (Pulut Kuning)

       Malay-style Fried Rice

       Kelantan-style Laksa with Sambal Belachan

       Poultry

       Grilled Chicken in Coconut Milk (Percik)

       Chicken Kuzi (Spicy Chicken in Tomato Gravy)

       Homestyle Malay Chicken Soup

       Classic Chicken Curry (Kari Ayam)

       Festive Chicken Kurma

       Delicious Chicken Rendang

       Meat

       Roasted Turmeric Beef

       Beef in Sweet Soy Sauce (Daging Masak Kicap)

       Serunding Daging (Shredded Beef)

       Daging Singgang (Hot and Sour Beef Soup)

       Seafood

       Fish with Tomato Sambal (Gulai Kuning)

       Ikan Bakar (Grilled Fish)

       Prawn Kerutuk

       Freshwater Fish Soup (Ikan Sungai Singgang)

       Classic Malay Fish Curry (Kari Ikan)

       Fish in Soy Sauce (Ikan Masak Kicap)

       Grilled Fish with Grated Coconut (Sambal Kelapa)

       Crabs in Coconut Milk (Ketam Masak Lemak)

       Vegetables

       Curried Pineapple (Paceri Nanas)

       Spinach in Coconut Milk (Bayam Masak Lemak)

       Rojak (Mixed Fruit Salad)

       Desserts

       Sweet Coconut Rice Flour Cakes in Banana Leaves (Tepung Pasung)

       Homemade Durian Sweets (Lempuk)

       Rich Egg Custard with Palm Sugar (Serikaya)

       Sugar-coated Golden Egg Strands (Jala Mas)

       Sweet Mung Bean Porridge (Bubur Kacang Hijau)

       Quick Coconut Cake (Akok)

       Complete List of Recipes

      Introduction

      This collection of recipes provides the opportunity for young homemakers to appreciate and continue the tradition of Malay cooking. To Malaysians—it offers the experience of trying out various traditional Malay dishes. To cooks in the rest of the world—it gives a basic introduction to authentic Malay dishes in the hope that this may enrich their culinary skills.

      Rice is the staple food in Malaysia. It comes in two types: plain or glutinous. Both types can be in the form of grain or powdered form. The powdered form is often used for making desserts. It is also used for making noodles. The plain grain type is for daily consumption served during meals, while the glutinous type is used for desserts and is often cooked by steaming. The method for cooking rice in this book is using the modern rice cooker. A procedure is also included for those who do not have electric rice cookers.

      Many recipes in this book may also have some influence from other ethnic groups in Malaysia, such as the Chinese or the Indians. For example, many Malay communities in Kelantan and other parts in Malaysia eat rice vermicelli and tofu soup, a dish that of course originated with the Chinese community. Similarly, the Malays as well as other groups throughout the country consume spicy curry dishes in their daily meals, an influence from Indian culture.

      Essential Malay Ingredients

      Asam gelugur is the Malay name for the sweet-sour garcinia fruit that resembles a dried apple. Dried slices of the fruit are used in place of tamarind pulp in some Malay and Nonya dishes.

      Banana leaves infuse a delicate flavour and aroma to food and are used as

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