HerWorld Cookbook Malaysia (July 2011)

Let’s Makan!

I don’t think I can live in cold countries for long. I would miss my white rice with h sambal amb mbal al belacan; that’s how Malaysian I am. This country is a serious haven for good food. Even foreigners know that. What we deem as common (like char kuey teow or nasi lemak), visitors view as delicacies. You can already find more and more Malaysian restaurants overseas where diners are not just Malaysians yearning for a piece of home.

We’re a nation of food lovers and proud of our culinary heritage; that itself being a massive melting pot. Where do I start with describing ‘heritage’? Malaysians are a fusion of people; with sub-categories within that. In food terms, that means a myriad of flavours, ingredients The different aand an nd presentations. prrres p esen es enta tattiion ons. ns. s. T hee ce ccendol end ndooll iin nK KL L iiss d di iff ffer e en ent nt fr fro from om m tthe h richer/sweeter/thicker cendol found in Melaka.

Penang different M Me laka la ka. The Th Th hee laksa laks la ksa iin n Pe P enaang ng iiss di d ifffeerren iff ent from ent from fr om tthe hee laks h llaksa la aks ksa in Johor, albeit a fish base (the latter milk).

With these how can anyone not go ga-ga over uuses us seess spaghetti ssp pagh pa ghet heetttii aand nd d ccoconut occonut o onut on ut m mil ilk) il k). W k).

Wi iith th h aall lll tthe heesee vvarieties, h ariieeett arie ar Malaysian already watering.

M Ma layyssia lays la ian an food? food fo food d? My My mouth mouth outh ou th iiss aal lrreead eaad dy dy w wa ate teri eri r ng ng. ng. brought theme year’ It iiss all It aalll that thatt tha th tthat hat has ha hat has b ha br rough ouugh ght uss tto o the th he th heem me o me off tthis his yye hi e s Her World Cookbook: Food Journey Malaysia. team behind this JJo our urn neey Across Acrro Ac osss M aallay lay ayssiia. a. I aapplaud pp pla laud ud tthe he ttea he e m be ea behi hind hi nd d tth h project for their effort in the making this edition brim with of tthi his hi is book. book bo ok.. This T iiss 778th Th 8th 8t h edit ed dittio ion iss fillled led to tthe le he b he rim ri mw wi it authentic recipes; some familiar and some haven’t fish in Sarawak and blue rice in so om mee seemingly seeem miingglyy sstrange t an tr nge g iiff yo youu ha h ave ven’ n’’t’t heard n hear hear he a d of of tthem heem (raw h ( Terengganu). ve all the states in Malaysia. May Tere Te reeng re nggga g nu). nuu)).. We’ve Wee’’vvee divided divviid d ded ed d these th heessee into in ntto fifive ve regions, reg egio ons ns,, co ccovering o these the meal thes th hes ese bring bring br ing you in y u an yo aand d your your yo ur ffamily a iilly mu am much ch jjoy oyy aatt th o he m me eal al table. Bon appetit or rather - Selamat menjamu me m enj n am amu selera! sele se ele lera ra! ra! ra

Sakinah Aljunid Editor

122 Seri Kaya Bakar

Contents 64 Laksam

92

Mini Tapioca Pancakes

141

Sambal Bawang Kampu

06

Northern Delights

33

Cooking with Convenience

50

East Coast Cuisine

70

Central Traditions

95

Give in to Goodness

112

Straits Flavours

134

A Taste of Borneo

148

Fragrant Essentials

152

Recipe Index

Mouth-watering recipes based on hawker favourites from Penang, Kedah and Perlis.

Toshiba’s kitchen appliances make cooking a breeze.

Authentic and exotic catches from the sea describe Terengganu and Kelantan’s local cuisine.

Enjoy appetising fare from noodles to sweet delights from Perak, Selangor and Pahang.

FarmCows Fat Spread adds a buttery touch to your family dishes.

Tasty food traditions, both sweet and spicy, from Melaka, Negeri Sembilan and Johor.

Explore the exciting flavours of a melting pot of cultures in Sabah and Sarawak.

A glossary of common local ingredients.

COOKBOOK Management

Contributors

chief executive officer Azliza Ahmad Tajuddin azliza@bluinc.com.my

recipes Debbie Teoh Elaine Ho Isadora Chai Marina Mustafa Nina Pasricha

Editorial managing editor Aster Lim asterlim@bluinc.com.my editor Sh. Sakinah Aljunid sakinah@bluinc.com.my contributing sub-editor Sulochini Nair sulo@bluinc.com.my special projects writer Mooi Koon Rho koonrho@bluinc.com.my

Creative creative director Eireen Ooi eireenooi@bluinc.com.my special projects associate art director Kong Shier Lee shierlee@bluinc.com.my special projects designer Siah Lan Yin lanyin@bluinc.com.my chief photographer Leon leon@bluinc.com.my senior photographer Yong Keen Keong keenkyyong@bluinc.com.my photographer Chin Hwan Lei chinhwan@bluinc.com.my

travel photography Elliott Koon Lim Jong Chiueh Loo Kit Choong Rio Helmi Samuel Yee Sharifah Intan Aljunid Shawn Lor Tourism Malaysia Wilson Wong

herworld.com.my web consultant Joy Entry joyentry@bluinc.com.my writer Adeline Tan adeline.tmc@gmail.com

Sales & Marketing general manager RA Ramesh raramesh@bluinc.com.my senior sales manager Chee Eng Saan chee@bluinc.com.my

assistant sales manager Shirley Chin shirley@bluinc.com.my account manager Loy Suet Nee suetnee@bluinc.com.my marketing & communications senior manager Shariffah Nadia nadia@bluinc.com.my assistant marketing & communications manager Mingle Bong mingle@bluinc.com.my marketing & communications executive Noor Hazwani Rodi noorhazwani@bluinc.com.my

Publishing Services general manager Mohd Faizal Abdul Hadi faizal@bluinc.com.my production manager Lim Kian Heng kianheng@bluinc.com.my assistant production manager Kong Ah Kuan ahkuan@bluinc.com.my assistant traffic manager Chok Lai Poon laipoon@bluinc.com.my traffic assistant Chan Cheng Loong chengloong@bluinc.com.my circulation & subscription senior manager Francine Louis francine@bluinc.com.my circulation & subscription executive Muhammad Zaki zaki@bluinc.com.my

For Advertising & Promotions enquiries: Tel 03-7952 7000 ext 7022. Fax 03-7957 5446. For Subscription enquiries: Tel 03-7952 7115/7015. Fax 03-7960 0148

HER WORLD COOKBOOK MALAYSIA IS PUBLISHED BY BLU INC MEDIA SDN BHD. Lot 7, Jalan Bersatu 13/4, Section 13, 46200 Petaling Jaya. Selangor Darul Ehsan. Tel: 03-7952 7000. Fax: 03-7957 5446. www.herworld.com.my Printer: Percetakan Zanders Sdn Bhd, No. 16, Jalan BK 1/11, Bandar Kinrara, 47180 Puchong, Selangor Darul Ehsan.

Colour Separation: Digiscan Services Sdn Bhd, No. 26, Jalan 4/62A, Bandar Manjalara, 52200 Kuala Lumpur. Tel 03-6273 6386. Distributor: Pansing Marketing Sdn Bhd. Contents copyrighted. Reproduction or use of any part of the contents without prior permission is prohibited. The views expressed are those of the writers and do not necessarily reflect those of the publisher. The company bears no responsibility for loss or return of unsolicited material.

An ‘ice-kacang’ stall is a musttry dessert for those with a sweet tooth.

Northern Delights

With enough variety to create a food trail, Penang heads the culinary journey with Kedah and Perlis standing their ground with their own specialties.

No traveller can think of Penang without thinking of its food. The Pearl of the Orient is undoubtedly the food capital of Malaysia, featuring sumptuous hawker fare and eating spots that have stood the test of time. Recipes have been passed down through generations. You can see Chinese, Nyonya, Malay and Indian influences everywhere existing side by side. On the outskirts, enjoy the best assam laksa at Lorong Selamat off Macalister Road, Hokkien mee at Burmah Road or popiah basah at Padang Brown. Food-hopping, Penang-style, will leave you feeling satisfied but wanting more.

It may be the country’s smallest state but Perlis abounds in tastes, largely influenced by its northernmost neighbour, Thailand. Fresh aromas from local herbs such as kaffir lime leaves and lemongrass add to the appeal of its dishes. Sticky rice is served savoury as a dish with chicken, or with sweet mango as a dessert.

Sharing a similar Thai influence with Perlis is Kedah. With sprawling padi fields and quaint Malay houses, you can taste idyllic Malaysian life through its food flavours. Kedah’s cuisine includes unique combinations of herbs and spices that will whet anyone’s appetite, like in its nasi ulam, spicy pulut sambal and authentic sayur keladi. The delights of the north don’t end there. Here, we have selected both common and uncommon favourites so you can delight your family at the meal table.

Penang’s residential streets remain untouched despite a recent expansion in development.

7

Nothing beats spending a relaxing day at the beach with drinks in hand.

Apart from food, the Peranakan heritage in Penang can be seen on printed ‘batik’.

Sprawling padi fields deem Kedah the ‘Rice Bowl of Malaysia’.

9

Penang " "

Assam Laksa

600g rice noodles 600g mackerel (ikan kembung) 1.2 litres water 5g shrimp paste (belacan) 2 pieces tamarind peel 3 tablespoons sugar !

5 shallots 2 stalks lemongrass, sliced finely 5cm fresh turmeric root 1 ginger flower (bunga kantan), sliced finely 7 dried chillies, soaked in hot water for 15 minutes 3 fresh red chillies

1 cucumber, peeled, seeded and shredded 5-6 stalks polygonum leaves (daun kesum), finely shredded 1 ginger flower, sliced finely 1 bunch mint leaves 2 big red onions, thinly sliced 3 fresh red chillies, diagonally sliced 1 small pineapple, skinned, eyes removed, cored and shredded 4 tablespoons black prawn paste (heh koh; available at wet markets & supermarkets)

As a child, I snubbed ‘assam laksa‘ because I thought it smelt funny. That was before my parents took me out to eat it every Sunday. Now I’m just in love with it.� – Isadora Chai, restaurateur & private chef

10

1. Place 400ml water in a large stockpot and steam the fish until cooked. Flake the flesh, discarding the head and bones. Place the steamed fish stock back into the stockpot and set the flesh aside for later use.

2. Add another 200ml water into the stockpot, along with the finely-ground ingredients and boil until the stock is fragrant.

3. Add the shrimp paste, tamarind peel and ginger flower. Boil for another 10 minutes on high heat, stirring to prevent the ingredients from sticking to the bottom of the stockpot and ensuring that the shrimp paste has dissolved.

4. Return the fish flesh into the stock and adjust taste with sugar and salt (if necessary) and return to boil over low heat for 10 more minutes.

5. In a separate pot, quickly blanch noodles in hot water for a few minutes to separate the noodles. Do not soak the noodles too long as the noodles are already pre-cooked. Rinse the noodles under cold water and drain.

6. Mix the black prawn paste with 3 tablespoons hot water in a small bowl. To serve, put noodles into a bowl; garnish with shredded pineapple, ginger flower, cucumber, fresh leaves, chilli and onions. Add gravy and black prawn paste according to personal preference.

An iconic stall favourite, rice noodles are served in a fish-based hot and sour soup.

Lentil Curry Preparation time: 15 minutes Cooking time: 1 hour 15 minutes Serves: 4-5

Ingredients to boil 1 cup large yellow lentils (channa dhal; available at Indian sundry shops) 5 cups water 1 teaspoons turmeric powder Salt to taste Ingredients to sauté 2 tablespoons cooking oil 1 onion, finely chopped 1 tomato, finely chopped ¼ teaspoon Indian spice mix (garam masala) ¼ teaspoon chilli powder 3 cups hot water Method

1. Wash the lentils thoroughly and pour into a heavy pot. Add water, turmeric and salt and allow it to boil. Lower the flame and simmer for up to an hour.

2. In a separate pan, heat the oil and cook the onions till they start to brown.

3. Add in the chopped tomatoes and cook on a medium flame for 3 minutes.

4. When the mixture resembles a paste, add in the Indian spice mix and chilli powder.

Continue to cook, stirring continuously.

5. When the oil separates from the onion and tomato mixture, it is done.

6. Pour the mixture into the boiled lentils with the additional hot water.

7. Allow this to simmer for 10 minutes.

TIP: Soak the lentils for 2 hours before boiling to speed up the cooking process.

12

Penang ! !

30 pandan leaves, cleaned & roughly chopped 520ml water ½ teaspoon slaked lime water (air kapur) ½ cup green pea flour

400g palm sugar (gula Melaka), chopped 600ml water 2 pandan leaves, knotted

500ml coconut milk 1 teaspoon salt

Cendol

1. Place the pandan leaves and water in a blender and blend to extract the pandan juice. Strain through a muslin-lined sieve to remove fine sediment to obtain a rich green liquid.

2. Stir in the slaked lime water and place in a large mixing bowl.

3. Gradually mix in the flour until you obtain a soft, slightly sticky dough. Set this aside for at least 30 minutes.

4. Place the dough in a saucepan and gently cook over a low fire while constantly stirring with a wooden spoon to prevent sticking and burning.

5. Cook until the dough becomes slightly translucent and remove from the heat.

6. Fill a large bowl with ice water and ice cubes and place a colander over the ice bath.

7. Take a handful of cooked dough and push this across the perforated surface of the colander using a pastry cutter or flexible spatula.

8. Store the cendol in some of the water until ready to serve.

1. In a saucepan, boil the palm sugar, pandan leaves and water for about 30 minutes or until the syrup thickens. Remove the leaves, cool and set aside.

2. Mix the coconut milk with salt and set aside.

3. Serve the drained cendol with shaved ice, coconut gravy and palm sugar syrup.

13

“I am a lover of these steamed sweet potato cakes whether red or green. I think it tastes yummy and awesome!”

– Nancie Foo, former beauty queen, actress, producer & entrepreneur

Penang " "

Ang Koo

!

!

200g green beans 430ml water 4 pandan leaves, knotted 200g sugar

450ml coconut milk 1 tablespoon sugar Ÿ teaspoon salt ½ teaspoon slaked lime water (air kapur) A few drops red or green food colouring 300g red sweet potatoes, peeled 300g glutinous rice flour 1 cup cooking oil 1 large banana leaf, cut into 8cm discs

1. Soak beans overnight in excess water. Rinse and drain then boil in 430ml of water with the pandan leaves until softened.

2. Blend the beans and half the boiling liquid until the paste is smooth.

3. Place paste into an empty saucepan with the sugar and cook. Stir until the paste is thick. Set aside to cool.

DID YOU KNOW? ‘Ang koo kueh’, literally translated as ‘red tortoise cake’, is shaped like a tortoise shell as it is of ritual and symbolic value. The tortoise, in Chinese culture, symbolises longevity.

TIP: An easy way to make ‘ang koo kueh’ is to use the plastic moulds (available at supermarkets) and grease them generously with oil. Do not put in too much filling so that the cake can be easily removed from the mould.

1. Bring to boil the coconut milk before adding the sugar, salt, slaked lime water and food colouring of your choice. Set aside to cool.

2. Boil sweet potatoes until soft then drain and mash. Pass the mash through a sieve to remove rough fibres. Mix with the rice flour.

3. Gradually pour coconut mixture in and mix well to form dough.

4. Oil your hands and roll a ping-pong ball size of dough.

5. Flatten the ball and make a well in the centre of the dough. Place a tablespoon of the filling into the well and carefully enclose the entire filling with the sides of the dough, rubbing dough carefully to join the seams. Set aside. Repeat this until the filling is used up.

1. Brush the mould generously with oil; press each ball of dough into the mould.

2. Place the ang koo on a banana leaf disc and brush with more oil.

Repeat this with the rest of the little balls. Steam the ang koo for about 15-20 minutes. Cool and serve.

15

Penang " "

Pulut Hitam

!

2. Place rice, pandan leaves and 1.6 litres of water into a pot. Bring to boil and simmer for 30 minutes.

3. Add sugar and gently simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pot. If it becomes too dry, add more water. This dish should have the consistency of porridge.

4. Mix the coconut cream with the salt.

5. To serve the warm pulut hitam, top individual bowls with a few spoons of salted coconut cream.

4 tablespoons peanut oil 350g rice flour

Radish Cake

!

300g glutinous black rice 3 pandan leaves, knotted 1.6 litres water 3 tablespoons palm sugar (gula Melaka) 3 tablespoons white sugar 500ml thick coconut cream from 1 coconut ½ teaspoon salt

1. Wash the rice thoroughly and soak in water for 1 hour. Drain.

16

750ml water 600-800g Chinese white radish 5 shallots, peeled and finely sliced 50g dried shrimp, soaked in 250ml hot water.

1 teaspoon salt Ÿ teaspoon ground white pepper 1 teaspoon sesame oil ½ tablespoon sugar

1. Brush a 20cm x 20cm baking tin with 1 tablespoon of peanut oil in. Set aside.

2. Mix rice flour in 750ml water until a smooth paste forms. Set aside for at least 30 minutes.

3. Peel and coarsely grate radish. Squeeze some of the radish juice to remove excess water.

4. Drain shrimp and reserve the water. When the water is cool, mix into the batter and add the salt, pepper, sesame oil and sugar.

5. Chop the shrimp into small pieces.

6. Heat oil in a wok and fry the shallots until fragrant and golden brown, then add in the shrimp. SautĂŠ for another minute before adding the grated radish.

7. Stir-fry the radish for about 10 minutes or until softened. Set aside to cool completely.

8. Mix the radish with the batter and place this in the greased tin.

9. Cover the tin with aluminium foil and steam for 1 hour or until a testing skewer comes out clean. Cool completely before pan-frying.

10. To serve, cut radish cake into 1cm-thick slices and pan-fry in a non-stick frying pan with 3 tablespoons of oil. Fry both sides until golden brown. Serve hot with chilli or XO sauce if desired.

Carrot Halwa Preparation time: 10 minutes Cooking time: 30 minutes Serves: 6

Ingredients 700g carrots, grated 130-150g white sugar or to taste 2 cardamoms 2 tablespoons ghee 25g almond strips 25g cashew nuts 15g chopped pistachio nuts Method

1. Put the grated carrots and sugar in a heavy pan and cook on medium flame, stirring continuously.

2. Add in the cardamom seeds and keep cooking till the mixture is dry.

3. Add in the ghee, almonds and cashews, and cook on a slow flame till the carrots are very soft.

4. Garnish with chopped pistachios and serve warm.

17

TIP: Separate the ‘popiah’ skin using thin strips of banana or ‘pandan’ leaves and cover the ‘popiah’ skin with a slightly damp cloth to prevent it from drying.

01

Penang " "

Popiah

500g popiah skin

6 eggs, beaten 2 heads of local lettuce or green coral 10 sprigs coriander leaves 1 cucumber, skinned, seeded & shredded into 5cm strips 10 red chillies, pounded 5 cloves garlic, finely minced 500g small fresh prawns, shelled & steamed 200g crabmeat, steamed 200g beansprouts, steamed 1 bottle thick sweet sauce (tim cheong)

“I remember my grandparents buying me these spring rolls which we ate fresh at the stalls. If we brought it home, it would turn soggy so I would eat six at one go.� – Khoon Hooi, fashion designer

8 tablespoons vegetable oil ½ teaspoon salt 20 cloves garlic, minced 5 tablespoons fermented soy bean paste (taucheo) 300g small prawns, shelled, or dried shrimp, soaked in hot water & drained 600g Chinese turnip (sengkuang), peeled and shredded into 3cm strips 400g bamboo shoots (rebung), shredded into 3cm strips 1 tablespoon dark soy sauce 1 tablespoon sugar 500g firm beancurd, cut into strips

1. Fry very thin omelettes and repeat until all the beaten eggs are used up. Roll the thin omelettes together and shred finely. Set aside.

2. Prepare the rest of the ingredients and place in individual serving dishes.

1. Heat wok over high heat. Add oil with salt then toss in the minced garlic. Fry until the garlic is golden, then remove half of the garlic (for garnishing). Quickly add in soy bean paste and 5 tablespoons of water. SautĂŠ prawns and add in shredded bamboo and turnip strips. Season with dark soy sauce, sugar and more salt (if necessary).

2. Stir-fry until vegetables have softened, adding more water if the mixture is too dry before adding beancurd strips. Simmer over medium fire until most of the sauce has evaporated.

Set aside.

3. Serve the popiah with condiments and garnishings on the side to allow your guests to roll their own. !

1. Place a skin flat on your serving plate. Spread a little sweet sauce in the middle, place a lettuce leaf and fill with the other ingredients.

2. Fold the bottom end of the skin over the filling, then fold the two sides over, forming a tubular ‘spring roll’.

19

Kedah

Jackfruit Curry

500gm young jackfruit (nangka), cut into squares & soaked in hot water, then drained 3 cups thin coconut milk 1 tablespoon dried prawns, soaked & blended 8 shallots, blended 1.25cm turmeric root, blended ½ teaspoon shrimp paste (belacan) 1 teaspoon salt A pinch of sugar

1. Put all the ingredients in a pot on medium heat.

2. Keep stirring to avoid the coconut milk from curdling.

3. When it begins to boil gently, cook for about 5 more minutes.

4. Serve with hot rice.

20

Kedah

Yam Stem Soup

4 young yam stalks (batang sayur

keladi); available at supermarkets or wet markets 6 shallots, blended 3 cloves garlic, blended 1 tablespoon chilli paste ½ cup dried prawns, soaked in hot water & pounded 1 teaspoon shrimp paste (belacan), roasted 4 pieces tamarind skin 1 turmeric leaf 1 stalk polygonum leaves (daun kesum) 2 stalks lemongrass, bruised 3 fresh red chillies, slit in half 2 cups water 1 teaspoon salt

1. Peel off the thin skin layer and cut the yam stalk into 2.5cm lengths. Soak in boiling water for 15 minutes and drain to remove the sting.

2. Pour the 2 cups of water into a pot. Put in all the ingredients except the polygonum leaves and turmeric leaf.

3. When the water boils after 3 minutes, put in the salt, polygonum leaves and turmeric leaf.

4. Remove from fire and serve with hot rice.

DID YOU KNOW? Yam stem soup or ‘sayur keladi’ is a personal favourite of our first prime minister, Tunku Abdul Rahman!

TIP: When preparing yam, wear gloves to avoid the yam stalk’s sap that can cause itching.

22

Kedah

A traditional Malay dessert made of fermented rice, best served cold or eaten with ice-cream.

Tapai Pulut

1kg glutinuous rice, soaked for an hour 1 whole finger millet (ragi; available at wet markets & selected supermarkets), ground till fine

1. Steam glutinuous rice for 20 minutes or until cooked.

2. Cool it in a clean and dry container.

3. Sprinkle and toss the ragi evenly over the glutinuous rice.

4. Prepare a clean claypot. Line the base with banana leaf.

5. Put the glutinuous rice into the claypot. Cover with clean white muslin cloth.

6. Place in a cool, dark place.

7. The tapai should be ready for consumption after 3 days.

23

Pekasam Preparation time: 10 minutes Marinating time: 4 hours Cooking time: 10 minutes Serves: 8

Ingredients 4 whole sardines, washed & cleaned ½ teaspoon lime juice 2 tablespoons coarse sea salt ½ teaspoon turmeric powder 12 pieces tamarind skin 1 tablespoon tamarind paste mixed with ¼ cup water ¼ cup rice flour, dry-fry (with no oil) till golden brown Method

1. Marinate fish with lime juice and 1 tablespoon sea salt for 2 hours.

2. Wash and drain the liquid from the fish.

3. Smother fish with the remaining coarse salt and turmeric powder.

4. Put 3 tamarind skin pieces inside the cavity of each fish.

5. Pour tamarind juice evenly over the fish.

6. Arrange the fish in a covered container. Allow the fish to rest for 2 hours away from sunlight.

7. Smother the fish with the rice flour. Then, fry the pekasam for 10 minutes till golden brown or crunchy. Alternatively, you may steam it for 15 minutes on already boiling water.

8. Garnish with chopped chillies if desired.

Kedah

Dodol

2 cups glutinous rice flour 2 cups palm sugar (gula Melaka) 1 cup sugar 4 cups thick coconut milk 3 pandan leaves

1. Pour the coconut milk into a large pan.

2. Put in the glutinous rice flour and mix till well-combined.

3. Cook on low fire gently for about 30 minutes or until mixture begins to thicken.

4. Put in the sugar and cook further while stirring continuously.

5. Add the palm sugar. Cook till sugar melts and binds the dodol. Stir for 40 minutes or till the dodol thickens and is difficult to stir.

6. Serve the dodol when it becomes shiny and slides when placed on a banana leaf.

DID YOU KNOW? In Malay communities, making this sweet and chewy delicacy is a communal effort during Hari Raya.

25

! ! Perlis

Baked Stingray Preparation time: 45 minutes Cooking time: 15 minutes Serves: 2

800g stringray, cleaned & sliced 1½ teaspoons palm sugar (gula Melaka) 1 teaspoon lime juice 1 large banana leaf, cleaned & softened over open flame 1 tablespoon oil

5 shallots 2 cloves garlic ½ teaspoon shrimp paste (belacan) 2 stalks lemongrass 2.5cm galangal (lengkuas) 1 tablespoon chilli paste

1 tablespoon tamarind paste mixed with ½ cup water 4 bird’s-eye chillies, sliced 1 red chilli, sliced 2 shallots, sliced & washed ½ teaspoon salt 1 teaspoon sugar

TIP: Do not overcook the stingray as the flesh will be hard and chewy. When the fish stops sizzling with juices, it is an indication that the meat is already cooked.

26

1. Marinate sliced stringray with lime juice and salt. Allow to rest for 10 minutes.

2. Place the stringray over a banana leaf.

3. Pour all the blended ingredients over the stringray and sprinkle with palm sugar.

4. Close the banana leaf and seal with bamboo skewers.

5. Place the parcel on a hot griddle, drizzled with oil.

6. Cook once on one side for about 8 minutes until stingray is cooked and banana leaf turns brown. Flip to the other side.

7. Cook the other side of the stingray parcel for another 8 minutes.

8. Serve with tamarind sauce over hot white rice.

1. Place all the ingredients in a small bowl and mix thoroughly.

2. Set aside in the refrigerator till ready for use.

“When the Instant Café theatre group was still in Kia Peng, we would have this dish at a nearby stall. It was good but the dip was very hot so I would eat a little yoghurt later, to get rid of the sting.”

– Shantini Venugopal, theatre personality

Perlis

Kuala Perlis Laksa

Serves: 8

1 packet rice noodles 1kg fish, cleaned, boiled, de-boned & mashed (fish stock kept for gravy) Âź cup chilli paste 15 shallots, blended 3 cloves garlic, blended 2 stalks lemongrass, bruised 2.5cm galangal (lengkuas), bruised 4 pieces tamarind skin 1 teaspoon brown sugar 1 stalk polygonum leaves (daun kesum) 1 ginger flower (bunga kantan), halved lengthwise 2 teaspoons salt 4 cups of water 5 red chillies 1 teaspoon shrimp paste (belacan), roasted

1 cucumber, julienned 2 large onions, sliced thinly 12 bird’s-eye chillies Polygonum leaves, sliced thinly

1. Put the chilli paste, shallots, garlic, shrimp paste and water in a pot.

Boil over medium heat.

2. Add the tamarind skin, galangal, lemongrass, mashed fish as well as fish stock into the boiling pot.

3. Flavour with salt and brown sugar.

4. After the gravy has boiled for about 15 minutes, add in the ginger flower and polygonum leaves.

5. When serving, place a handful of rice noodles into the bowl, pour the laksa gravy over the top and sprinkle with all the other condiments.

29

Perlis

Wajik Pelangi

30

1 cup glutinous rice, soaked for an hour 1½ cups thick coconut milk 2 cups sugar 2 pandan leaves, knotted Colouring

1. Steam the glutinous rice for about 10 minutes or until just cooked. Set aside to cool.

2. Boil coconut milk, sugar and pandan leaves on low fire for about 15 minutes or until the syrup boils and thickens slightly.

3. Mix the glutinous rice into the coconut milk syrup.

4. Stir for another 20-30 minutes or until the

wajik thickens and caramelises.

5. Scoop one tablespoon of cooked wajik into 3 small bowls.

6. Drop ½ teaspoon of yellow colouring into the wajik in one bowl. Stir the colour in until well combined.

7. Drop another ½ teaspoon of green colouring into the second bowl of wajik and mix well.

8. Drop red colouring into the last bowl of wajik. Mix the colour till even.

Scoop all the white wajik into a serving dish.

Then, put little specks of red, green and yellow wajik over the top of the white wajik to create a rainbow effect.

Crispy Crabs Preparation time: 1 hour Cooking time: 20 minutes Serves: 2

Ingredients 2 live crabs, cleaned 2 cloves garlic, chopped 2 red chillies, chopped 1 egg, beaten ½ teaspoon salt ½ teaspoon pepper Crab coating ½ cup plain flour ½ cup rice flour ½ teaspoon salt ½ teaspoon pepper Method

1. Put cleaned crabs in a bowl. Add garlic, chillies, egg, salt and pepper.

2. Marinate crab in the ingredients for an hour.

3. Sieve both flours into a bowl. Add salt and pepper.

4. Dip the crabs into the flour coating.

Shake off the excess flour.

5. Deep-fry the coated crabs in hot oil for approximately 6-8 minutes.

6. Drain and serve while hot.

A must-have sweet dessert during Hari Raya in Kedah and Negeri Sembilan.

Kesirat Preparation time: 25 minutes Cooking time: 1 hour 25 minutes Serves: 10

Ingredients 1 cup glutinous rice, roasted & grounded ½ cup toasted grated coconut (kerisik) 3 cups thin coconut milk 2 tubes palm sugar (gula Melaka) 1 cup coarse sugar Method

1. Place the ground glutinous rice into the coconut milk in a brass or heavybased pan.

2. When it begins to boil, add the sugars and stir. Make sure the fire is low at all times.

3. Add in the toasted grated coconut. Let it dilute into the mixture and keep stirring.

4. When the texture begins to look shiny from the oil in the coconut milk and stirring becomes difficult, the kesirat is ready to be served.

Cooking With Convenience Get family meals out in a jiffy with Toshiba’s smart kitchen gadgets!

Chicken Pot Roast Preparation time: 15 minutes Cooking time: 1 hour 20 minutes Serves 3 to 4 Half a chicken, roughly 600g 3cm ginger, sliced 3 cloves garlic, sliced 1 tablespoon honey ½ teaspoon salt ½ teaspoon ground black pepper 1½ teaspoons light soy sauce ½ teaspoon dark soy sauce 2 tablespoons oil 3 medium-size potatoes, peeled and halved lengthwise 5 small carrots, peeled and left whole Method 1. Pound the ginger and garlic finely and squeeze juice into a bowl. Discard solids.

Add the honey, salt, pepper and soy sauces to the ginger/garlic juice and stir well. Pour over chicken and rub evenly. Set aside for 20 minutes.

2. Heat oil in Toshiba Rice Cooker and set to ‘baking’ function. When hot, add potatoes and carrots, cook for 10 minutes or until vegetables are lightly brown on the edges.

Set them aside on a plate.

3. Place chicken in the inner pot and brown on all sides for about 15 minutes. Cover, set function to ‘bake’ and leave undisturbed for 60 minutes. Lift the lid half-way through the cooking time to turn chicken over.

4. Add potatoes and carrots. Cook for another 15-20 minutes till vegetables are tender.

Serve, accompanied with a green salad.

Raisin Scones Preparation time: 10 minutes Baking time: 40 minutes Serves 4 to 6 1 egg, beaten 60ml fresh or UHT milk ¼ teaspoon vanilla essence 160g self-raising flour teaspoon salt 30g fine granulated sugar 20g instant (or quick-cooking) oats 30g butter 30g raisins Method 1. Place egg, milk and vanilla in a small bowl and beat until well combined.

2. Sift flour into a mixing bowl and add salt, sugar and oats. Mix in the butter and add raisins. Pour all liquid ingredients and mix quickly with a fork until mixture combines; dough will be soft.

3. Pat dough on well-floured surface into a circle of even thickness, about the size of the base of the Toshiba Rice Cooker inner pot. Mark ‘wedges’ on the top of the scone, using the back of a knife.

4. Carefully lower scone into the inner pot and set to ‘baking’ mode. Cover and leave to cook, undisturbed for 40 minutes or until well risen.

5. Remove, cut into wedges according to the markings and preferably serve hot/warm with butter and jam.

Baked Rice With Beef, Vegetables & Cheese Preparation time: 20 minutes Cooking time: 20 minutes Serves 4 200g beef (use tender cut) 2 teaspoons light soy sauce 2 teaspoons oyster sauce 1 teaspoon corn flour ¼ teaspoon ground white pepper ½ teaspoon salt 1 small carrot, sliced 0.5 cm thick 100g broccoli, separated into florets 3 cups rice 1 teaspoon salt 50-70g Mozzarella or Cheddar cheese, coarsely grated

White sauce: 2 tablespoons butter 2 tablespoons plain flour 200ml fresh or UHT milk

¼ teaspoon salt Dash of pepper

Method 1. Cut beef into thin slices across the grain. Place in a bowl and mix well with the light soy sauce, oyster sauce, corn flour, pepper and salt. Set aside for 15-20 minutes.

2. Bring a small pan of water to boil. Cook carrots for 10 minutes, add broccoli and blanch for 3 minutes. Drain water and set vegetables aside.

3. Rinse rice in several changes of water till clear and place in Toshiba Rice Cooker. Add salt and pour enough water to reach the 3-cup mark. Stir to distribute salt and press cook ‘white rice’ button.

4. Meanwhile, heat butter in a small pan over gentle heat. Stir in flour to make a slack paste before adding milk. Bring to boil, stirring well until sauce thickens. Cook on low heat for 5-8 minutes and season with salt and pepper to taste.

5. Once most of the water in the rice has been absorbed (but still remains moist), spoon white sauce over the rice, sprinkle the cheese and arrange beef, carrot and broccoli on top.

Cover rice cooker and continue cooking undisturbed for another 15 minutes. Serve hot.

Fish & Mushroom Strogonoff With Parsley Butter Rice Preparation time: 15 minutes Cooking time: 15 minutes Serves 3 to 4 200g fish fillet, cut into 1cm slices 1 tablespoon butter 1 tablespoon oil 1 medium-size onion (100g), thinly sliced 70g button mushrooms, thinly sliced ¼ teaspoon paprika 1 tablespoon plain flour ¼ teaspoon ground white pepper

½ teaspoon salt 2-3 tablespoons whipping cream 1 tablespoon finelychopped parsley Parsley Butter Rice: 3 cups rice ½ teaspoon salt 1 tablespoon butter 2 tablespoons finely chopped parsley

Method 1. Place butter and oil in the Toshiba Rice Cooker and set to ‘white rice’ function. Add onion and cook for 10 minutes, stirring occasionally until translucent. Add mushrooms and cook for another 5-6 minutes. Place onion and mushrooms into a bowl, leaving as much fat as possible in the rice cooker.

2. Turn up heat and cook fish slices quickly for 4-5 minutes. Avoid overhandling, so fish pieces are not broken up. Transfer fish into the same bowl as the onion/mushroom mixture.

3. Re-heat rice cooker and ensure that there’s at least 1 tablespoon of fat remaining in the pan (add extra butter if insufficient). Sprinkle the paprika and flour into the pan and mix into a slack paste. Add stock and stir constantly until sauce thickens.

4. Add the onion/mushroom/fish mixture and return to the boil. Season to taste with salt and pepper and take pan off the heat. Set aside.

5. Place rice into the inner pot of the Toshiba Rice Cooker. Wash the rice until water runs clear. Drain and add fresh water up to the 3-cup mark on the pot. Add salt and butter. Cover and set to ‘white rice’ function to cook.

6. When done, stir parsley with rice and cover. When ready to serve, top the rice with the fish and mushroom strogonoff.

Chicken & Vegetable Stew Preparation time: 20 minutes Cooking time: 45 minutes Serves 4 600g chicken, cut into 5cm pieces 1 teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons plain flour 3 tablespoons oil 2 small carrots, thickly sliced 2 ribs celery, cut into 4cm lengths 1 medium onion, cut into wedges 2 medium tomatoes (150-200g), cut into wedges 1 bay leaf Salt and pepper to taste Method 1. Pat cleaned chicken dry with paper towels and season with salt and pepper. Coat with flour, shaking off any excess.

2. Set Toshiba Rice Cooker to ‘white rice’ setting. Heat oil and cook chicken pieces until browned on both sides. Add vegetables to pan and brown lightly.

3. Add 500ml water and bring to the boil. Add the bay leaf, cover rice cooker and simmer 20 minutes or until vegetables and chicken are tender. Season to taste.

Coconut Cake With Lime Frosting Preparation time: 30 minutes Baking time: 60 minutes Serves 6 to 8 150g butter, softened at room temperature 180g caster sugar 1½ teaspoons grated lime rind 3 large eggs 180g self-raising flour, sifted 80g fresh grated coconut (white part only) 1½ tablespoons lime juice 3 tablespoons milk

Frosting: 150g icing sugar, sifted 30g softened butter 2 tablespoons lime juice 1 teaspoon grated lime rind Garnish (optional): 3 tablespoons grated coconut, lightly toasted till golden brown 3-4 thin slices lime

Method 1. Place butter and caster sugar in a mixing bowl. Mix with a wooden spoon until well combined. Add grated rind and beat with electric beater until light and fluffy.

2. Add eggs, one at a time, beating well in between each addition.

When all eggs have been added, fold in half the flour, mixing with a flexible spatula until no more dry flour is visible. Do not beat.

3. Add the lime juice and milk, fold in and then add remaining flour. Fold in gently, without beating mixture.

4. Grease the base and sides of the Toshiba Rice Cooker with a little softened butter. Cut a circle of greaseproof paper to fit the base of the pot and line it with the paper (to prevent the cake sticking to the base of the pot).

5. Transfer cake batter into the pot and set the rice cooker to ‘baking’ mode. Cook for 60 minutes or until cake is well risen and firm to touch. Let cake cool completely in the pan for 10 minutes before removing.

6. Meanwhile, combine frosting ingredients together and beat with a spoon till smooth and thick. Spread over cake, swirling it slightly.

If wished, garnish with the coconut and lime slices.

One-Pot Chicken Pilaf Preparation time: 20 minutes Cooking time: 40 minutes Serves 4 to 5 Chicken: 2 teaspoons chilli powder 1 tablespoon cumin powder 1 teaspoon coriander powder 2 tablespoons plain yoghurt ½ teaspoon salt 1 teaspoon sugar 3 tablespoons ghee or butter 3cm ginger, finely chopped 3 cloves garlic, finely chopped 400g ripe fresh tomatoes, skinned and roughly chopped 400g skinned and deboned chicken, cut into 5cm pieces

Rice mixture: 1 tablespoon butter 1 teaspoon salt 1 star anise 2 cardamoms 1 pandan leaf, tied into a knot 1 handful raisins ½ cup cashew nuts, fried in oil till golden 2 tablespoons crisp-fried shallots 1 sprig coriander, roughly chopped 3 cups Basmati rice (washed and drained)

Method 1. Mix chicken well with the chilli, cumin, coriander, yoghurt, salt and sugar.

Set aside for 20 minutes. Set Toshiba Rice Cooker to ‘white rice’ setting. Place ghee (or butter) into inner pot and fry ginger and garlic till golden. Add marinated chicken and cook till firm. Add tomatoes and cook for another 15 minutes.

Season to taste. Remove chicken from pot and set aside. Wash inner pot.

2. Wash rice and place in pot. Pour water up to the 3-cup mark. Add butter, salt, star anise, cardamoms and pandan leaf. Set to ‘white rice’ mode and cook until most of the water has been absorbed.

3. Bury chicken pieces in the rice, add raisins and cover the pot. Cook undisturbed for another 20 minutes or until light indicates rice is done. Gently fluff rice up with a fork and serve, garnished with fried shallots, cashews and chopped coriander.

Coffee Raisin Bread Preparation time: 20 minutes Fermentation time: 1 hour plus Baking time: 1 hour Serves 4 to 6 140ml full cream milk (fresh or UHT) 1 teaspoon sugar 2 teaspoons instant coffee 1 teaspoon instant yeast 240g high protein flour 40g sugar ¼ teaspoon salt 40g butter 60g raisins Method 1. Measure milk into a small jug and stir in sugar and coffee until dissolved. Sprinkle yeast over the milk (without stirring) and set aside till frothy.

2. Place flour, sugar, salt, butter and raisins in a mixing bowl and add milk/yeast liquid.

Mix together to form a dough and knead

well until smooth and elastic for 5-10 minutes.

3. Lightly grease the inside pot of the Toshiba Rice Cooker with a teaspoon of butter and place dough inside. Press down and turn dough over so that surface is now lightly greased. Cover pot and set to ‘fermentation’ mode. Leave until dough doubles in bulk (about 40 minutes), then deflate dough and turn it over. Cover and continue with second fermentation for another 30 minutes.

4. Change rice cooker mode to ‘baking’ and cover. Cook (without opening lid) for 1 hour or until dough is well risen and base has formed a crust. If you take out the loaf and tap the base with your knuckles, it should sound light and ‘hollow’, not heavy. Cool bread for at least 15 minutes before slicing.

STEP BY STEP:

1. Place dry ingredients in a

2. Pour yeast mixture into

3. Knead dough until smooth 4. After first fermentation,

5. Deflate dough and leave

mixing bowl and leave yeast

the dry ingredients.

and elastic.

to rise a second time.

mixture to get frothy.

dough has doubled in bulk.

Cooking With Convenience Competent kitchen equipment is a big help when it comes to preparing food.

Toshiba’s revolutionary rice cooker, electric hot pot and refrigerator make cooking for the family a breeze.

The first thing you’d want to do when you return home after a hard day’s work is to relax and have some leisure time to yourself. Unfortunately, that rarely occurs for today’s working women. We rush to get food ready on the table before the children and husband get home.

At times, there is not even a minute to take a breather. Conventional kitchen appliances and gadgets that feature standard, basic features can only do so much. Toshiba’s new cooking appliances are ultra-modern, versatile and hassle-free so you can liberate yourself from the shackles of the kitchen and finally find some much-deserved time for yourself!

A must-have culinary tool

With an array of computerised options, Toshiba’s Microcomputer Rice Cooker RC-18NMFIM not only makes cooking a breeze, it will impress your family to no end!

Designed to cook food that bursts with flavour and nutrition, it is the only one in the market with a distinctive 4mm Forged Thick Pot. This makes the rice cooker both a heat conductor and capacitor to cook rice evenly and quickly. The 60-degree circular base of the pot also enables great water convection

that carries heat efficiently to every grain of rice, making rice fluffy and delicious.

If you are a baking enthusiast, this rice cooker also acts as an oven. With its Fermentation and Baking function, you’ll be able to make your children’s favourite buns and cakes at the touch of a button. On top of that, by just setting the timer, you can have a meal waiting for you and the family when you arrive home from work. Life can be so easy!

Other features of the RC-18NMFIM Surrounding heating system The inner pot receives even heat from the bottom, side and top, creating a balanced amount of heat that allows you to cook food thoroughly.

12 hours auto warming y After cooking, the device automatically switches to the ‘keep warm’ function for up to 12 hours.

Dew-proof lid heater The edge of the inner pot prevents condensation from dripping onto the cooked rice that makes the rice’s surface watery.

A water pot you can trust For a cup of tea or coffee, no need to put the kettle on. Toshiba’s Digital Electric Pot PLK-45SEIM takes this chore off your hands with readily boiled water for everyday use. The pot’s main feature is its Light Sensor technology, which activates an energy-saving mode automatically according to the surrounding lighting conditions, saving energy when the hot pot is not used during the night. The water is kept warm at 60°C for your convenience, saving energy at the same time. You won’t have to worry about waking up to lukewarm water either as the hot pot reboils the water automatically at the originally set temperature once the device senses light.

Making your convenience top priority, Toshiba has included a Memory function that will not erase your water boiling settings, even if there is a power failure. This will save you the hassle of resetting, so you can focus on the things that are more important in life. Safetywise, this pot has a smart Triple Safety des design that prevents excessive or accidental spillage of boiling water.

Wha the Triple Lock system is What all a about Hot Water W Supply Lock Even when the button is pressed, hot water is not supp supplied as the electric lock is on.

Auto Automatic Valve Lock Hot w water is not dispensed even if the electric pot is tilted forward.

Doub Double Lid Lock The lid’s open-close lever can only be used when ‘PUS ‘PUSH’ is pressed.

With an entire household to care for, the freshness of food is extremely important.

Invest in an efficient refrigerator such as Toshiba’s new range, which comes complete with the latest technology to keep food fresher for longer.

Refrigerator deodorisers should not only function to mask unpleasant smells and odours; they should eliminate bacteria which deteriorates food in the fridge. Keeping your family in mind, Toshiba has installed the Hybrid Plasma Guard System that has been proven to kill bacteria, remove odours and ethylene gas significantly better than normal refrigerator deodorisers.

Secure your food’s freshness with UV Fresh Guard, a revolutionary feature in Toshiba refrigerators that is an ultra violet LED that removes 95 per cent of bacteria from your poultry’s surface, sustaining food’s freshness and ensuring your family’s health.

For fruit and vegetables, Toshiba has an advanced technology Silver (Ag+) AntiBacterial Vegetable Crisper that restricts bacterial growth in them.

The shelf life of the nutrients in your greens and fruit will be prolonged.

If you buy large amounts of food regularly and worry about where to store them, Toshiba fridges have shelves and compartments made from tempered glass that withstand a staggering weight of 100kg so you will have all the space you need to stock up food.

Be green in the kitchen. Toshiba refrigerators have a 5-Star Energy Rating feature (endorsed by the Energy Commission and tested by SIRIM) which saves almost 25 per cent in energy consumption that will translate to lower electricity bills!

For more information, please visit Toshiba’s website at www.toshiba.com.my

5-Star Energy Efficient Rating

Saves up to 25% energy consumption.

Tested by SIRIM and approved

by Suruhanjaya Tenaga Only applicable for GR-RG43MD (430L), GR-RG48MD (480L), GR-W26MPB (240L) & GR-W31MPB (290L) models.

What is more refreshing than salads when your appetite seems to have deserted you... the nice, fresh, green and crisp salad, full of life and health, which seems to invigorate the palate...

Alexis Soyer, 19th century French chef

RECIPES & FOOD STYLING ROHANI JELANI TEXT & COORDINATION MOOI KOON RHO ART DIRECTION SIAH LAN YIN & KONG SHIER LEE PHOTOGRAPHY SHAWN @ BLINK STUDIO COVER PHOTOGRAPHY KK YONG IMAGE CORBIS

Uncompromised freshness

cookbook.herworld.com.my Find out what’s cooking at your favourite food website AUTHENTIC MALAYSIAN RECIPES

MUST TRY NOW! TEED RAN US A U G CIO DELI Ayam Masak Merah

Gado Gado

Deep-fried Butter Prawns

CHECK OUT OUR ONLINE EXCLUSIVES

How to Eat & Relax!

Renowned chef Rohani Jelani on enjoying great food amidst beautiful surroundings.

QUICKIE RECIPE OF THE MONTH

Cooking Classes from Top Chefs

Dragon Fruit Jam

Cook Indian like a pro Secrets to Chinese cooking Error-free cooking

Beautifully tangy in flavour; glisteningly jewel-like in appearance. And it’s so easy.

Don’t wait!

East Coast Cuisine

The abundant gastronomic offerings of Kelantan and Terengganu are bound by tradition, distinct in character and exquisite in taste.

It is said that the Kelantanese use a fair amount of sugar in their delicacies, both in sweet and savoury dishes. Coconut milk too is a staple ingredient and used heavily in their home-cooked dishes to make curries or rendang that are creamier and richer in texture. Feast on specialties like ayam percik or nasi keratin, as well as meat dishes served with a mildly brown-sugared sambal. The Kelantanese version of laksa is home-made flat noodles drenched in fragrant fish gravy and topped with sambal belacan.

Neighbouring state, Terengganu, is a land blessed with seafood freshly caught from the ocean. The abundance of fish, squids and prawns gave birth to keropok lekor, ketupat sotong, pulut lepa and satar.

Terengganu dishes feature rice (in more colours than one!) like nasi kerabu, which usually comes in blue or a dark grey shade. Nasi dagang is popular during Hari Raya, and considered one of the most celebrated recipes from this state.

The flavours of the East Coast are indeed a calibre of its own. Try your hand at making your own nasi kerabu and more‌

The remains of an old fishing boat along the shores of Kuala Terengganu, Terengganu.

Women rule the show at the Siti Khadijah market in Kelantan.

The giant kite or ‘wau bulan’ is a traditional game among locals in the East Coast.

51

Catches from the sea provide fresh ingredients for traditional crackers and condiments.

Hand-painted ‘batik’ is a thriving cottage industry in Malaysia, particularly on the East Coast.

Despite rain and shine all year round, the year-end monsoon season on the East Coast would bring about heavy thunderstorms.

Terengganu $ !

Nasi Kerabu ! ! " ! "! # "

30-50g palm sugar (gula Melaka) Salt to taste 10g tamarind paste mixed with ½

15 minutes.

4. Remove and set aside.

cup water, drained for juice & sieved

!" "

# !

2 fresh turmeric leaves A bunch basil leaves A bunch cekur leaves (available at wet markets) A bunch polygonum leaves

(daun kesum) 100g long beans, washed & sliced 1 cup beansprouts, lightly scalded

350g rice 450-550ml water 1 stalk lemongrass, halved and bruised with the back of a cleaver 10 clitoria (blue pea) flowers, juice extracted (available at wet markets) Âź teaspoon salt

2-3 fried mackerels with batter (optional) Boiled salted egg, cut into half

# !

!

Salt to taste

1. Wash rice in several changes of water until water runs clear.

2. Using an electric rice cooker, place rice, water, clitoria flower extract, bruised lemongrass and salt.

3. Cover lid and cook rice until the electric rice cooker button pops up, stirring once in between cooking.

Keep rice warm until needed.

" "

"!

5 stalks dried chillies, soaked & pounded 5 shallots, pounded 2 cloves garlic, pounded

1. Pound shallots, ginger and lemongrass with a mortar and pestle until fine.

Remove and pound fish meat, set aside.

2. Heat wok and dry-fry the grated coconut until lightly browned but you can still see the white grated coconut.

3. Add the pounded spice paste and fish meat, continue cooking over low heat, adding salt and pepper to taste until fish meat is floss like. This takes about

"!

4 shallots, peeled & pounded 1 stalk lemongrass, sliced & pounded 1.5cm ginger, pounded Grilled fish meat from 2 mackerels (ikan kembung) or sardines ½ cup grated coconut flesh 1 teaspoon ground black pepper

1.5cm ginger, pounded 1 stalk lemongrass, pounded 5cm shrimp paste (belacan) , grilled over charcoal fire ½ cup coconut milk 2-3 tablespoons cooking oil

1. Using an electric blender, finely blend chillies, shallots, garlic, ginger and lemongrass, adding some water to move the blades if necessary.

2. In a wok or frying pan, cook the coconut milk until thick.

3. Add cooking oil and finely-ground spice paste and shrimp paste; sautĂŠ until fragrant, stirring continuously to prevent burning. Add more oil if necessary.

4. Add sugar, tamarind juice and salt to taste. Let it simmer for 5 minutes then set aside.

1. Wash all the leaves and drain in a colander or pat dry with a clean kitchen towel.

2. Line the bigger leaves on a chopping board, then place all the smaller leaves over.

3. Roll up tightly like a cigar and using a sharp knife, slice the herbs thinly.

Set aside.

4. Clean and wash the long beans, discarding both ends; slice and set aside.

5. Bring a pot of water to boil and blanch the bean sprouts, run them in cold tap water, drain and set aside. #

1. Place a serving of the blue-coloured rice together with 1-2 tablespoons of coconut sambal, tumis belacan sauce, some freshly-sliced herbs, long beans, bean sprouts, a slice of salted egg and fried fish (optional).

2. This dish is to be eaten together with all its condiments.

55

Terengganu # !

Pulut Lepa ! ! "! ! "!

"! " 300g glutinous rice, washed & soaked for 4 hours 2 pandan leaves, knotted 1 cup thick coconut milk, from half a coconut ½ teaspoon salt 1 teaspoon sugar 3 tablespoons cooking oil

3 stalks dried chillies, soaked 3 stalks lemongrass, sliced 4 shallots, peeled 1 teaspoon turmeric powder

“I like savoury snacks over sweet dishes. In Terengganu where I come from, the spicy ‘pulut lepa’ is popular among my family members.“

– Datin Sharifah Shawati Syed Mohd, entrepreneur & image consultant

80g grated coconut flesh 4 mackerels (ikan kembung) 2 tablespoons sugar or to taste 1 teaspoon salt or to taste ½ teaspoon ground black pepper 1 teaspoon chilli flakes (optional) Banana leaves ! "! "

1. Drain soaked glutinous rice and place on a tray. Add pandan leaves, coconut milk, salt and sugar.

2. Steam over high heat for 15-20 minutes, remove and stir to mix.

56

1. Clean and gut mackerels. Dunk into a pot of boiling water with a stalk of bruised lemongrass.

2. Boil over medium heat for about 10 minutes until fish is cooked. Remove fish, leave to cool before peeling the flesh. Scale to yield 175g of fish meat.

3. Finely grind the spice paste in an electric blender.

4. Heat oil in a wok or pan, sautĂŠ spice paste until aromatic. Mix in grated coconut and fish flesh with the rest of the filling ingredients. Season to taste and turn off heat once filling is fragrant.

1. Spoon about 1 heaped tablespoon of glutinous rice and spread it out on a banana leaf.

2. Spoon about ½-1 tablespoon filling over the rice; wrap up tightly.

3. Press ends together and secure with bamboo skewers; repeat until ingredients are used up.

4. Grill pulut lepa over charcoal fire, basting with some oil, turning over until browned.

5. Alternatively, heat about 1 tablespoon oil in a pan; pan-fry the rolls until lightly browned. Serve warm or at room temperature.

“If you get good ‘otak-otak’, it’s easy to gobble down 20 of them in one go! It’s spot on if it’s spicy and has more fish flavour than flour.“ – Vanidah Imran, actress

Terengganu "

Otak-Otak ! ! !

200g Spanish mackerel flesh (ikan tenggiri ), use a spoon to scrape flesh from the fish and place flesh in a bowl 100g prawn meat 1-1½ tablespoons rice flour 1 teaspoon salt or to taste 1 teaspoon sugar or to taste 1 large turmeric leaf, sliced thinly Coconut leaves, cut into 15cm lengths & washed Cooking oil, for basting

!

5g galangal (lengkuas), skinned 5 shallots, peeled 2 cloves garlic, peeled 3 stalks lemongrass, sliced thinly 8-10 stalks dried chillies, pre-soaked to soften and de-seeded 2cm length turmeric, skinned 250ml thick coconut milk

1. Using an electric blender, finely grind spice paste ingredients together.

Add coconut milk to move the blades if necessary.

2. Once spice paste is fine, add fish and prawn meat and grind to form a fine and smooth mixture.

3. Add rice flour, salt and sugar to taste; mix in sliced turmeric leaves.

4. Spoon 2 tablespoons fish mixture onto a coconut leaf, spreading to fill the leaf; cover using another leaf. Secure both ends with bamboo picks. Repeat till all the otakotak has been wrapped.

5. Barbecue over charcoal fire till cooked, basting with some cooking oil or alternatively pan fry on a flat griddle, basting with a little oil till golden brown.

Serve warm or at room temperature.

DID YOU KNOW? ‘Otak-otak’ literally means ‘brains’ but there is none of that in this delicacy, only fish! Fresh fish fillet is blended with light spices, coconut milk, kaffir lime leaves and various aromatic herbs. The fish batter is wrapped in coconut leaves and grilled.

59

Terengganu & Kelantan

Ayam Percik Preparation time: 25 minutes Cooking time: 1 hour 30 minutes Serves: 4

Ingredients to blend for chicken marinade 1 whole chicken 2.5cm ginger 5 cloves garlic 2 teaspoons salt Ingredients to blend for percik gravy 1 large onion 4 cloves garlic 2.5cm ginger 3 stalks lemongrass 2cm galangal (lengkuas) 1 thumb-sized turmeric root 1 handful dried chillies, de-seeded & soaked in hot water Other ingredients for percik gravy 4 cups thick coconut milk ½ cup palm sugar (gula Melaka) 1 tablespoon tamarind, mixed with 1 cup of water, drained for juice 2 tablespoons sugar 2 teaspoons salt

Method

1. Smother marinade all over the chicken.

2. Let it rest with the marinade for an hour,

covered, in the refrigerator.

3. Place the marinated chicken in a heatproof dish and place in an oven preheated to 180ºC. 4. Pour a ladleful of the percik gravy over the chicken. Continue basting every 15 minutes or when the gravy looks a little dry on top.

5. Depending on the size of the chicken, your dish should be ready within 1½ hours.

If baking, cut up the chicken pieces; it should take about 45 minutes.

6. Barbecuing will impart a delicious smoky flavour to the chicken; grilling is optional but the gravy will dry faster, so keep topping up with gravy.

7. It is unlikely that the gravy would be used up, so when serving, place the extra gravy aside for those who want additional gravy.

To prepare the percik gravy

1. While the chicken is resting, boil all the gravy ingredients in a pot on low fire.

2. Stir occasionally and continue boiling for about 30 minutes or until gravy thickens slightly.

3. Leave to rest until the chicken is ready for baking.

DID YOU KNOW? The word ‘percik’ is directly translated as ‘splash’ as the chicken is constantly bathed in its spicy marinade while it is being barbecued.

61

Terengganu & Kelantan

Nasi Dagang & Tuna Curry Preparation time: 20 minutes & 2 hours of soaking ingredients for rice Cooking time: 50 minutes Serves: 8

Dagang rice 2 pandan leaves, torn & knotted 1½ teaspoons fenugreek seeds (halba) 2½ cups thin coconut milk 1½ cups thick coconut milk 1½ teaspoons salt 1 teaspoon sugar Banana leaves Ingredients to soak for 2 hours for rice 3 cups brown (dagang) rice, washed & soaked with 1 piece dried tamarind, then drained 1 cup glutinous rice, washed, soaked & drained Ingredients to slice thinly for rice 6 shallots

4 cloves garlic 2.5cm ginger, julienned Tuna curry 6 tuna slices, boiled with 1 slice of dried tamarind till cooked 3 tablespoons oil for sautéing 1½ cups thick coconut milk 2 stalks lemongrass, bruised ½ cup tamarind juice 1 tablespoon toasted grated coconut

(kerisik) 2 red chillies, cut lengthwise (do not split whole) 2 green chillies, cut lengthwise (do not split whole) 1 teaspoon salt 1 teaspoon sugar

3. Remove from the steamer. Sprinkle with fenugreek, shallots, ginger, garlic and pandan leaves.

4. Add the thick coconut milk and stir thoroughly.

5. Steam for a further 15 minutes or till rice is cooked through.

6. Serve with tuna curry.

To prepare tuna curry

1. Heat oil in a pot. Sauté blended and ground ingredients till fragrant.

2. Add lemongrass and tamarind juice.

3. Put in tuna slices and let it boil.

4. Pour in the coconut milk and chillies.

5. Season with salt and sugar.

6. Finally, put in the toasted grated coconut.

Allow the flavours to combine by simmering gently till the gravy thickens.

Ingredients to blend for tuna curry 2 tablespoons chilli paste 8 shallots 3 garlic 2.5cm fresh turmeric root 2.5cm galangal (lengkuas), sliced & blended Ingredients to dry-fry & grind for tuna curry 3 teaspoons coriander 1 teaspoon fennel ½ teaspoon cumin Method To prepare dagang rice

1. Line steamer with banana leaves and place the drained rice over the leaves. Steam for 30 minutes.

2. Remove from steamer and gradually add the thin coconut milk, salt and sugar.

Stir well and return to steam for another 20 minutes.

DID YOU KNOW? Literally meaning ‘trading rice’, ‘nasi dagang’ is a famous breakfast dish in Terengganu and Kelantan. This glutinous rice combo is also considered a festive dish as it is prepared during the morning of Hari Raya, marking the end of fasting month for Muslims.

63

Terengganu Terengganu! !

Laksam

“The first time I tasted ‘laksam’, it was a surprising and delightful mix of sweet, sour and spicy flavours. Very yummy.

Like ‘chee cheong fun’ with a twist.“ – Sandra Sodhy, theatre personality

500g rice flour

800ml hot water 1 litre water

1. Mix the rice flour, hot water and room temperature water together till well combined.

2. Heat the steamer and grease a flat round metal tray with oil.

3. Pour a small ladleful of the mixture into the tray to create a thin layer of batter.

4. Steam for about 6-8 minutes or until the batter expands into balloons. Repeat the process until the batter is used up.

5. Roll the steamed batter and slice into 2cm widths. Put aside until ready for use.

Gravy 1 grated coconut flesh squeezed in 1 litre of water 5 selayang fish meat, boiled, de-boned & pounded 10 shallots, blended 1 tablespoon ground black pepper 5 tamarind skins 2 teaspoons salt 2 teaspoons sugar

Cucumber, julienned Long beans, sliced finely Ginger flower (bunga kantan), sliced thinly Beansprouts Polygonum leaves (daun kesum), sliced finely

64

1. Put in the coconut milk, fish meat, blended shallots, ground black pepper and tamarind skin in a pot.

2. Cook on low fire, stirring constantly to avoid the coconut milk from separating.

3. Bring to a rolling boil for 20 minutes.

4. Flavour with salt and sugar.

5. When serving, put a little rice noodles in a bowl. Pour the gravy over and sprinkle with all the condiments.

“When I buy durians, I bring home the whole fruit but my husband prefers to have them packed in containers. He says, that way, you know you’re getting only the good stuff.“ – Lydia Teh, author

Terengganu ' Kelantan

Pulut Durian Preparation time: 15 minutes & overnight of soaking glutinous rice Cooking time: 30 minutes Serves: 8

Pulut (glutinous rice) 2 cups glutinous rice, soaked overnight 1 large piece of banana leaf, cleaned 2 cups thick coconut milk 1 teaspoon salt Serawa Durian (durian gravy) 400g pieces of durian ½ cup of sugar 2 cups of water Method To prepare the pulut

1. Boil the water in a steamer and line steamer with the banana leaf.

2. Steam the glutinous rice for 15 minutes.

3. Mix the salt into the coconut milk.

4. Pour the coconut milk over the cooked glutinous rice and mix it in gently without breaking the rice.

5. Steam for a further 5 minutes 6. Press the rice into moulds while still hot, using the banana leaf, if desired.

7. Allow to cool and set.

8. Remove from mould when ready to serve with serawa durian.

To prepare the serawa durian

1. Put all the ingredients in a pot.

2. Allow the gravy to cook on low fire for about 20 minutes, stirring occasionally.

3. When gravy thickens and durian meat separates from the seed, turn off heat. Serve with pulut.

TIP: When the durian gravy turns shiny, the dish is ready!

67

Terengganu"

"

Terengganu

!

10 pandan leaves, blended with 2 cups water & drained for juice ½ cup rice flour 1 tablespoon sugar 1 teaspoon slaked lime water (air kapur) 1 teaspoon salt !

1Ÿ cups water cup rice flour 2 tablespoons sugar ½ teaspoon slaked lime water 1 teaspoon salt

!

1 cup palm sugar (gula Melaka) cup sugar 1 cup water 2 pandan leaves

DID YOU KNOW? This pudding is mysteriously named such to translate into ‘jump and stab’. It was supposed to have been served after sessions of ‘silat’, a Malay martial art form.

Lompat Tikam

68

!

1. For the bottom pandan layer, boil all ingredients in a heavy-based pan.

2. Stir constantly on low fire for about 10 minutes or until the batter begins to thicken and turn shiny. The batter should not stick to the side of the pan.

3. Pour the pandan batter into an 18cm greased baking tin. Set aside.

4. Put all the top layer ingredients into a heavy-based pot and cook on low fire while stirring constantly for 10 minutes.

5. As the batter thickens, shines and no longer sticks to the pan, remove from the heat and pour over the green pandan layer.

6. Allow the two layers to set in the baking tin and cut into desired sizes. Drizzle with palm sugar syrup before serving. !

1. Put all the ingredients into a small pot and boil on medium heat.

2. Reduce the flame and allow it to cook gently until the syrup thickens slightly; don’t let it caramelise.

3. Allow it to cool, then serve with the lompat tikam.

Perak has its share of majestic limestone hills as seen in the backdrop of Sri Klebang in Ipoh, Perak.

Central Traditions # #

Known for their natural reserves, the states of Perak, Selangor and Pahang are also diverse in their food customs – from street snacks to traditional fare.

Before the modern highways came about, a balik kampung trip was incomplete if you did not stop in Tanjung Malim or Kuala Kangsar in Perak for some steaming pau delights. Again in retrospect, before the commercialising of coffee shops to kopitiams, the heartwarming kaya toast and white coffee were synonymous with the real deals at Sin Yoon Loong in Ipoh Old Town or Foh San. Did you know also that the nasi vangge on Jalan Yang Kalthom can rival Penang’s nasi kandar? Then there is the ever-famous Ipoh hor fun and salted chicken. Indeed Perak’s small-town delights are big in taste!

Selangor too is a melting pot of familiar food choices albeit being in a fast-evolving environment. Lunch crowds sweat it out over a spicy banana leaf dish while a weekend drive to Klang will get you get the best seafood fare this side of the peninsular. Here, adopted trends have obviously become part of the local palate.

In Pahang, seafood is abundant due to the state’s close proximity to the South China Sea; with salted fish being the pride of the locals.

There is mouth-watering ikan patin masak tempoyak from Temerloh and for non-seafood lovers – the signature opor daging from Pekan. In typical Pahang tradition, we wish you “Moh makan!� as you find some great recipes from all three states in the following pages...

A typical scene on a Saturday morning in Petaling Street’s Chinese wet market in Selangor.

Heritage structures remain untouched along Jalan Medan Pasar in the heart of Kuala Lumpur.

Parts of Perak are blessed with picturesque padi fields.

Zinc roofs and walls of wood are common features of houses in rural provinces.

A breathtaking view of Cameron Highlands’ tea plantation.

The royal town of Kuala Kangsar in Perak remains its old-charm appeal.

Perak

Claypot Chicken Rice

300g long grain rice, washed in several changes of water until water runs clear 420ml water 2 whole chicken legs, cut into 12 bitesize pieces

Ÿ teaspoon dark soya sauce 1 tablespoon oyster sauce Ÿ teaspoon ground white pepper 1 tablespoon ginger juice 1 teaspoon sugar 1 teaspoon sesame oil 1 teaspoon cornflour ½ teaspoon salt

1 tablespoon oyster sauce ½ tablespoon dark soya sauce 1 tablespoon light soya sauce 2 tablespoons hot water 1 teaspoon sesame oil

2-4 pieces sliced salted fish, fried Spring onions for garnishing Medium-sized claypot

1. Marinate chicken pieces and set aside for 1 hour in the refrigerator.

2. Place rice and water into claypot, and cook over medium heat, stirring rice occasionally.

3. Half way though cooking, when the water is almost absorbed, add marinated chicken and its juices on top of the rice, reducing heat to low. Drizzle about 2 tablespoons of sauce over it. Cover the claypot with its lid.

4. Leave to cook for 10-15 minutes.

5. Fluff the rice before covering it again for another 5 minutes.

6. When rice is done, top with spring onions. Serve with salted fish and cut chillies if desired.

75 75

Perak # #

300g soya beans 2.3 litres water 1 teaspoon GDL (glucono delta-lactone; available at specialty baking shops) 3 tablespoons cornstarch mixed with 120ml water Muslin cloth (if not using soya bean milk maker) 2 pandan leaves, knotted " 150g sugar 100g palm sugar (gula Melaka) 3 pandan leaves 50g ginger 1½ cups water

Soya Bean Curd

! "

!

76

1. Wash soya beans then soak overnight or for a minimum of 6 hours.

2. The beans should have expanded in size. Place beans in a food processor then add water. Grind till smooth and filter this mixture for its milk using a muslin cloth.

3. Put the mixture in the cloth and squeeze dry so milk comes out through the cloth. Collect the milk in a pot.

4. Boil the milk over medium to low heat, stirring continuously to prevent burning. Add pandan leaves.

5. Mix GDL and cornstarch mixture. Stir till smooth and pour into a heavy-based pot.

6. Once soya milk comes to a boil, quickly remove from heat, discarding the pandan leaves. Pour the hot soya milk into the pot.

Let it set for about 30 minutes. Close the lid and do not stir. "

Bring all syrup ingredients to a boil and sieve into a clean jar. !

1. Once soya bean curd is set, use a big spoon to scoop out the top coarse layer and discard.

2. Scoop the bean curd into a bowl and top with syrup. Serve it warm.

Perak

Peanut Cream

350g peanuts, fried in oil 1 litre water 50ml thick coconut milk 100ml UHT milk 50ml evaporated milk 100g sugar or to taste ½ teaspoon salt ½ tablespoon tapioca flour mixed with 3 tablespoons water

1. Deep-fry groundnuts until lightly browned. Remove from oil and set aside to cool.

2. Once cooled, blend peanuts till fine. Add some water and continue grinding till texture is smooth.

3. Sieve the pureed nuts into a pot.

4. Add sugar and bring peanut cream to a boil, stirring continuously.

5. Add in all the different types of milk. Add salt and bring to a boil.

6. To thicken peanut cream, add in tapioca mixture and cook until mixture thickens.

7. Turn off heat and serve warm.

77

“I have always loved ‘yong tau foo’ ever since I was a teenager. I would always go for the brinjal first.”

– Bernie Chan, stage actress, emcee & model

Perak # #

Yong Tau Foo

!

800g mackerel flesh (ikan kembung)

Sweet sauce (tim cheong; store-bought)

½ teaspoon sugar

½ teaspoon ground white pepper 2 heaped tablespoons tapioca flour 1 teaspoon salt mixed with 5-6 tablespoons water

" 2 teaspoons salt mixed with 3

1. Scrape fish flesh from the bones and skin, place into a mixing bowl. Add sugar, pepper and tapioca flour and mix to combine. Slowly add in salted water until paste no longer sticks to your palms. Stir in one direction to get the sticky paste in a springy texture.

Cover with cling film and refrigerate. Fish paste keeps well for 1 day in the refrigerator in the coolest section.

2. Stuff the paste into the vegetables.

3. To prepare long beans, after scalding and trimming the edges, roll the now softer long beans between three fingers and tuck in edges. Stuff paste into the circle and smooth the surface with some salted water. Set aside.

4. Steam the filled vegetables for 5 minutes in a steamer, remove and set aside until needed.

5. Deep-fry the stuffed brinjals, tofu puffs and filled tofu sheets if so wished.

6. Serve with the sweet sauce and chilli sauce on the side. Drizzle toasted sesame seeds on the sauces.

tablespoons water to make salted water

"

!

Chilli sauce (store-bought) 1 tablespoon toasted sesame seeds

Place 5-6 tablespoons thick sweet sauce in a small saucepan, add 3-4 tablespoons water and bring to a boil. Simmer for 5 minutes and set aside until needed.

1 brinjal, cut into 1.5cm thick slices & slit in the middle 3 red chillies, slit lengthwise & de-seeded 3 green chillies, slit lengthwise & de-seeded 5 tofu puffs, cut in the middle 1 tofu sheet, cut into 10cm squares 1 bittergourd, cut into 1.5cm thick pieces 6 stalks long beans, slightly scalded in hot water & edges trimmed 1 small bittergourd, cut into 1cm thick slices with its centre removed 2 white soft beancurds, cut diagonally

79

Perak " "

Ipoh Hor Fun With Fishballs

!

Red & green bird’s-eye

600g-800g fresh flat rice noodles (hor fun) 500g medium prawns, tails intact, head & shell removed 80g Chinese chives, cut into

chillies, sliced

2cm lengths 2 stalks spring onions, sliced 150g beansprouts

the prawns above) 3 whole chicken carcasses, chopped into small pieces,

20-30 pieces fish balls (storebought) 200g chicken meat, boiled till

washed & drained 50g rock sugar 1 teaspoon whole white

cooked & shredded

peppercorns, crushed

Âź cup shallot crisps Light soya sauce

2.5-3 litres water Salt to taste

2 tablespoons cooking oil Prawn shells (removed from

“When I was young, I loved ‘kampung’ chicken, kuey teow noodles and crunchy beansprouts. They just melted in my mouth and the soup was absolutely delicious!� – Gillian Hung, president of the Malaysian Official Designers’ Association

1. Peel the prawns leaving the tail intact. Wash the heads and shells then drain in a colander.

2. Heat oil in a wok, sautĂŠ prawn heads and shells till aromatic. Turn off heat and pour the prawn shells into a large stockpot.

3. Add water, chicken carcasses, peppercorns and sugar, and bring to a boil.

4. Lower heat and simmer stock for 1½-2 hours over low heat. Sieve stock into a clean stockpot; add salt to taste. Alternatively, use a pressure cooker which will take less than half the time to cook.

5. Season with salt and strain stock.

6. Using the stock, boil chicken meat until cooked. Remove and shred into pieces once cool. Set aside.

7. Boil the peeled prawns in the same stock until it turns pink. Remove and set aside.

8. Cook the fish balls briefly in the same stock; remove and set aside.

9. Blanch the rice noodles in boiling water. Dish out and drain using a colander. !

1. Place rice noodles in a serving bowl. Add Chinese chives and beansprouts. Use a ladle to pour the hot soup over it.

2. Top with shredded chicken meat, prawns and fish balls.

3. Garnish with spring onions and shallot crisps.

4. Serve with sliced chillies in soya sauce.

80

% Selangor %

Satay Preparation time: 30-40 minutes Grilling time: 10-15 minutes Makes about 30 sticks

Ingredients 1kg de-boned chicken thigh meat,

!

cut into 1.5cm cubes 2-3 tablespoons cooking oil Cooking oil for basting

1. Clean the chicken meat, wash and drain in a colander. Cut into 1.5cm cubes, leaving the skin intact.

2. In a dry wok, toast the coriander and cumin powder until fragrant. Mix this and the rest of the marinade ingredients with the ground spice paste and leave for at least 1 hour (preferably overnight) in the refrigerator.

3. Using bamboo skewers, thread 5 pieces of meat on one skewer, as in kebabs.

Continue until all the meat is skewered.

4. Grill over burning coal, constantly sprinkling cooking oil over the meat using the crushed lemongrass as basting brush.

5. Turn over and continue grilling until the chicken is cooked.

6. Serve with peanut gravy and rice cakes on the side with freshly-cut cucumber and onions.

1 long lemongrass, bruised to be used as a brush 30-35 pieces bamboo skewers

80g caster sugar 2 teaspoons salt or to taste 3 teaspoons coriander powder, toasted lightly 2 teaspoons cumin powder, toasted lightly 2 teaspoons cornflour Finely-ground spice paste 100g shallots

“Whenever we visited my aunt who used to stay in Kajang, she would serve ‘satay’. Guess whose plate would have the most number of ‘satay’ sticks?

I just love the peanut sauce!� – Ivy Josiah, executive director of Women’s Aid Organisation

25g fresh turmeric, skinned 40g lemongrass, sliced thinly Peanut gravy 10-15 dried chillies, soaked 1 big onion, peeled 6 stalks lemongrass, sliced 2.5cm ginger 1.5cm fresh turmeric 2cm galangal (lengkuas) 300g peanuts, fried & ground 3 cups water 80g palm sugar (gula Melaka) or to taste 1 tablespoon tamarind paste mixed with 3 tablespoons water, drained for juice & sieved Salt to taste

To prepare satay

To prepare peanut gravy

1. Finely blend the peanuts, spice paste, dried chillies, onion, lemongrass, ginger, galangal and turmeric. Heat oil, sautĂŠ spice paste until fragrant.

2. Add in ground peanuts (fine or coarse depending on preference), water, sugar, tamarind juice and salt to taste.

3. Simmer for 10-15 minutes or until the peanut gravy is fragrant and thick. Note that this sauce is normally a little sweet.

4. Turn off heat and serve with the satay.

83

Selangor

1 cup white lentils (urad dhal; available at Indian sundry shops) 3 cups water 2cm ginger, cut into chunks 1 green chilli, cut into chunks 1 teaspoon salt 1 stalk curry leaves Oil for deep frying

Vadai

84

1. Thoroughly wash the lentils before soaking it in water for 4 hours.

2. Wash again and place the lentils, ginger and chilli chunks in a food processor with 1-2 tablespoons of water. Process this repeatedly till it forms a smooth, thick batter.

3. Pour into a bowl and add the curry leaves. Let it stand for an hour.

4. Heat the oil till it is moderately hot. To check if the temperature is right, pour a drop of the batter into the oil. If it rises, the oil is ready for frying. If it turns brown immediately, the oil is too hot and the flame should be lowered before the vadai is fried.

5. Grease a plastic sheet and place a spoonful of the batter onto the sheet. Flatten it slightly to form a patty and using your finger, make a hole in the centre.

6. Lift the plastic sheet and gently transfer the patty onto fingers, then place it into hot oil. Flip over the vadai till both sides are golden brown.

7. Fry no more than 4 pieces at a time.

8. Vadai is best served hot.

TIP: Try this serving suggestion for extra or leftover ‘vadai’. Soak them in hot water and then halve. Put these in a bowl of ‘raita’ (see next page) omitting the cucumber. Eat with a spoon.

Raita Preparation time: 10 minutes Cooking time: 10 minutes Serves: 6

Ingredients 500ml plain yoghurt 1 cup milk ¼ cup thin coconut milk 1 tablespoon oil ½ teaspoon black mustard seeds 1 stalk curry leaves ¼ teaspoon chilli powder ¼ teaspoon black pepper 1 cucumber, de-seeded & julienned Salt to taste Method

1. Pour the yogurt into a bowl and whisk.

2. Add in the milk and coconut milk and keep aside.

3. In a pan, heat the oil and add in the mustard seeds and curry leaves. As these begin to brown, remove from the flame and add to the yogurt mixture.

4. Add the salt, chilli powder and black pepper and whisk well.

5. Mix in the julienned cucumber and refrigerate.

6. Sprinkle a bit of black pepper on top just before serving chilled.

“I remember friends going crazy buying boxes of these delicious egg tarts, and you had to be quick to grab your share! No wonder I’ve spent years dieting.”

– Dato’ Yasmin Yusuff, emcee & producer

# Selangor #

Egg Tarts Preparation time: 30 minutes Baking time: 30-40 minutes Makes 15-18 pieces

Pastry 120g cold butter & 30g margarine, cubed ½ teaspoon salt 1 Grade A egg 250g plain flour, sifted Filling 115g caster sugar 150ml hot water 250ml milk teaspoon salt ½ teaspoon vanilla essence 4 Grade A eggs 18 tart moulds, greased lightly (6.5cm diameter)

To prepare crust

1. Cream the butter with salt and egg until salt dissolves.

2. Add in flour. Mix well. If the dough is sticky, add extra flour by the teaspoon until

it no longer feels sticky, but not too much as it will toughen the crust.

3. Roll out pastry in between two sheets of plastic into a thickness of about 4mm.

4. Stamp out 9-10cm circles of pastry with a pastry cutter.

5. Lightly press the pastry circles into aluminium foil tart cases or tart tins.

6. Refrigerate the lined foil cases for 2 hours or overnight.

To prepare filling

1. Melt the sugar in hot water by stirring with a wire whisk.

2. Add milk, salt and vanilla essence. Beat eggs lightly in a separate bowl then add to the previous mixture. Mix well.

3. Sieve this and pour into the cold tart crust.

4. Pre-heat oven at 175ÂşC and bake filled egg tarts for 30-35 minutes or until filling sets.

5. Remove from oven and leave to cool for 10 minutes before removing from mould.

6. Serve warm.

TIP: When baking the egg tarts, do not use a higher temperature than 175°C as the filling will rise to a dome then collapse, creating a dent in the tarts.

87

$ Selangor $

Chick Kut Teh Preparation time: 30 minutes

! !

Serves: 4-6

Ingredients 2½ litres water 2 sachets pre-packed bak kut teh spices (store-bought) 1kg chicken meat, cut into bite-size pieces 2 whole bulbs garlic, unpeeled 2 tablespoons oyster sauce 1 teaspoon ground white pepper 2 teaspoons salt or to taste 1 teaspoon chicken stock granules 3 tablespoons light soy sauce ½ tablespoon dark soya sauce 5 tofu puffs, washed & sliced into half 3 beancurd sticks, soaked & cut into 3cm lengths 1 tin button mushrooms Yam rice 3 tablespoons cooking oil 2 cloves garlic, chopped 2 tablespoons dried prawns, washed & chopped 100g yam, skinned & cubed 300g long grain rice 400-450ml water ½ teaspoon salt or to taste Accompaniments Fried dough (Yau char kwai; stallbought) cut into 2cm lengths Vegetables Light soya sauce with sliced chillies & chopped garlic Shallot crisps for garnishing rice

88

1. Bring water to a boil in a deep pot. Add herbal sachets and simmer for 30 minutes.

Put in chicken pieces, garlic, oyster sauce, pepper, salt, chicken stock granules, light soya sauce and dark soya sauce. Simmer for 30 minutes over low heat.

2. Half way through, add in tofu puffs, beancurd sticks and mushrooms. Continue cooking until meat is tender. Adjust seasonings to taste.

3. Scoop out excess oil on the surface. Serve soup hot with plain or yam rice and garnish with the fried dough. Add vegetables if wished.

To prepare yam rice

1. Wash rice until water runs clear; drain in a colander.

2. Heat oil in a pan, sautĂŠ garlic until fragrant. Add dried prawns and sautĂŠ until it sizzles. Stir in yam cubes and sautĂŠ for another 1 minute.

3. Toss in drained rice, and stir fry for another 30 seconds.

4. Transfer rice into an electric rice cooker, add water, salt to taste and cook.

5. Stir rice half way through cooking, and add more water if needed. Serve rice garnished with shallot crisps, with herbal soup to accompany.

A steaming bowl of clear Chinese-style herbal chicken soup that tastes slightly bitter is comfort food for rainy days.

Salted Fish & Pineapple in Coconut Milk

6 salted treadfin (ikan kurau), washed Half a ripe pineapple, cleaned & eyes removed, cut into uneven chunks 3 cups thick coconut milk 1 teaspoon sugar

12 shallots

1. Heat the coconut milk in a pot on low fire.

2. Put the pounded ingredients into the coconut milk and let it boil gently.

3. Place the pineapple chunks into the pot.

Allow to cook for 10 minutes (depending on size of pineapple chunks).

4. Finally, add the salted fish and sugar.

5. Simmer for another 5 minutes and serve.

2 garlic 2.5cm turmeric root 10 bird’s-eye chillies 91

Mini Tapioca Pancakes Preparation time: 30 minutes Cooking time: 45 minutes Serves: 8

Ingredients 1½ cups grated tapioca, washed & drained ž cup grated coconut flesh 1 egg 1 tablespoon cooking oil 2 tablespoons anchovies, pounded 6 shallots, pounded 1 red chilli, de-seeded and sliced finely 2 teaspoons salt 1 banana leaf Method

1. Combine all the ingredients in a bowl. Mix well into a batter.

2. Heat a flat pan over medium fire and grease it with a teaspoon of cooking oil.

3. Drop a tablespoon of batter on the greased flat pan. Flatten it with a banana leaf.

4. Flip it over till both sides are brown.

5. Repeat the process till batter runs out. Serve immediately.

Yam in Coconut Milk

1 purple fragrant yam, cubed ½ cup sugar 1 pandan leaf, knotted 2½ cups thin coconut milk ½ cup thick coconut milk A pinch of salt

1. Put the yam, sugar, pandan leaf and coconut milk in a pot.

2. Cook on low fire until the yam is tender. This should take roughly 15 minutes.

3. Pour in the thick coconut milk and a pinch of salt, then simmer for another 5 minutes on low fire. Serve warm or chilled.

93

Catfish Curry with Tempoyak

3 slices silver catfish (ikan patin), cleaned 1 teaspoon sugar 3 stalks lemongrass, bruised 1 sprig polygonum leaves (daun kesum) 6 cups of water 2 tablespoons lime juice

3 tablespoons fermented durian (tempoyak) 12 bird’s-eye chillies 2.5cm fresh turmeric 5 shallots 2 cloves garlic 2.5cm ginger 2 teaspoons salt

DID YOU KNOW? ‘Tempoyak’ is made from de-seeded durian flesh and is left to ferment naturally in an airtight container. It is usually eaten mixed with ‘sambal’ or ‘gulai’ and can be bought at wet markets and selected supermarkets .

94

1. Pound the fresh shallots, garlic, ginger, turmeric and bird’s-eye chillies into a paste.

2. Put the fermented durian and salt into the pestle and pound well.

3. Boil the water in a pot and put in the pounded paste.

4. Put in the lemongrass. As the water boils, add in the fish.

5. When fish is cooked, add the polygonum leaves, sugar and lime juice. Serve with hot rice.

Preparation time: 15 minutes Cooking time: 20 minutes Serves: 1 pax BUTTERED FISH FILLET 1 lemon sole fillet ¼ cup plain flour ½ teaspoon salt ½ teaspoon pepper ¼ block FarmCows Fat Spread ½ lemon, for juice

METHOD 1. Melt FarmCows Fat Spread in a small pan.

2. Put the garlic in and cook briefly.

3. Put in the salt and pepper.

4. Sprinkle with chopped parsley. Turn off the heat immediately.

5. Pour over the pan-fried fish fillet.

METHOD 1. Mix the flour, salt and pepper together.

2. Melt FarmCows Fat Spread in a pan over medium heat.

3. Pat both sides of the fillet with the flavoured flour.

4. Place it over the melted FarmCows Fat Spread in the pan.

5. Once one side is already golden brown, flip it over to the other side.

6. Place it over the salad and pour the garlic buttery sauce over the fish.

7. Squeeze some lemon over the fish just before eating.

OMELETTE ROLLS 2 large eggs, beaten 1 teaspoon chopped red capsicum 1 teaspoon chopped green capsicum 1 pinch salt 1 pinch pepper 2 tablespoons FarmCows Fat Spread

GARLIC BUTTERY SAUCE ½ block FarmCows Fat Spread 2 tablespoons chopped garlic ¼ teaspoon salt ¼ teaspoon pepper

METHOD 1. Put all the ingredients in a bowl.

2. Melt FarmCows Fat Spread in a large pan.

3. Pour the egg mixture into the hot pan and swirl it around to produce a thin, slightly damp omelette.

4. While still warm, roll the omelette like a spring roll. Allow it to cool.

5. When serving, cut into one-inch lengths and serve it standing upright, with the fish fillet.

Preparation time: 35 minutes Cooking time: 40 minutes Serves: 8 pax CHICKEN SOUP 1 whole chicken 2 onions, blended 5 cloves garlic, blended 1 inch ginger, blended 6 cups of water 2 teaspoons salt 2 teaspoons white pepper 2 tablespoons Knife Sesame Oil 2 sprigs spring onions, cut into 1 inch lengths METHOD 1. Pour the water and blended ingredients into a large deep pot.

2. When the water boils, add in the chicken.

3. When the chicken is cooked through, add in the seasoning. Remove the chicken and drain it over a colander.

4. Add Knife Sesame Oil and spring onions. Set the soup aside until ready for use.

CHICKEN RICE 3 cups long grain rice 4½ cups chicken soup, cooled ½ block FarmCows Fat Spread METHOD: 1. Pour all the ingredients into the rice cooker and press ‘cook’.

2. Once cooked, serve with the deep-fried chicken, soup, chilli sauce, soy sauce and sliced cucumber.

DEEP FRIED CHICKEN Boiled whole chicken ½ cup Knife Classic Light Soy Sauce ½ cup Knife Classic Dark Caramel Sauce Knife Blended Cooking Oil for deep frying METHOD 1. Put the cooled whole boiled chicken in a large bowl.

2. Marinate with both sauces. Set aside covered in the refrigerator for an hour.

3. Deep fry until cooked right through.

4. Cut into smaller pieces when ready to eat.

CHILLI SAUCE 10 fresh red chillies, blended 4 cloves garlic, blended 1 teaspoon salt 1 tablespoon sugar 1 tablespoon vinegar METHOD Cook all the ingredients in a small pot on low fire until sauce thickens.

15 minutes

40 minutes

6 pax

1. Place the Basmati rice in a rice cooker. Pour the water and ginger juice over the rice.

2. In a pan, melt FarmCows Fat Spread. Put in the cinnamon, star anise, cardamom and cloves.

3. Add the onions and sautĂŠ till transparent. Pour evenly over the rice.

4. Pour the tomato paste, chilli paste and cherry tomatoes over the rice.

5. Flavour with salt and sugar and start cooking the rice.

6. The moment the rice is cooked, pour the milk mixture over the rice.

7. Close back the cover of the rice cooker. Allow to rest for 10 more minutes.

Preparation time: Serves:

Cooking time:

GRILLED PRAWNS 4 large prawns, washed & trimmed 2 cloves garlic, chopped 1 tablespoon chilli paste 3 tablespoons lime juice 1 teaspoon salt ¼ teaspoon ground pepper ½ cup FarmCows Fat Spread, melted 4 skewers, soaked in water for 2 hours METHOD

MANGO SALSA 2 large ripe mangoes, peeled, pitted & diced 2 tablespoons onions, chopped 1 teaspoon ginger, chopped 1 chilli, chopped 2 tablespoons cilantro leaves, chopped 2 tablespoons lime juice ½ teaspoon salt 1 tablespoon melted Farmcow Fat Spread 1 tablespoon Naturel Extra Virgin Olive Oil METHOD

20 minutes

45 minutes

10 pax

1. Heat a pan and melt FarmCows Fat Spread.

2. SautĂŠ the onions and garlic.

3. Put in the minced beef/chicken and stir until cooked through.

4. Add the button mushrooms, chillies and carrots.

5. Finally put in the coriander, salt and pepper.

6. Stir until well-combined and pour into a large bowl.

7. Put the boiled macaroni into the same bowl.

8. Add the milk, water, grated cheese and beaten eggs into the macaroni and mix well.

9. Scoop macaroni mixture into 2 deep Pyrex dishes. Make sure the liquid is at the same level as the macaroni.

10. Place the additional FarmCows Fat Spread cubes over the top of the macaroni.

11. Cover the top of the macaroni with breadcrumbs.

12. Bake in a 180ÂşC preheated oven for 45 minutes or until the breadcrumbs turn golden brown.

20 minutes

10 minutes

20 pax

1. Put FarmCows Fat Spread, sugar, honey and condensed milk in a large pot.

2. The moment all the ingredients begin to melt and start boiling, quickly toss in the cornflakes and almond flakes.

3. Stir well without crushing the cornflakes or almond flakes.

4. Quickly scoop a teaspoon of cornflakes into small paper cups placed on baking trays.

5. Bake in a preheated 180ยบC oven for 10 minutes.

6. Remove from oven. Allow to cool before placing them in airtight containers.

Angel Cake with Mock Cream Frosting Preparation time: 10 minutes Cooking time: 45 minutes Serves: 12 pax ANGEL CAKE ½ cup cake flour ¾ cup white sugar 6 egg whites

1 teaspoon vanilla extract 1 teaspoon cream of tartar ½ teaspoon salt

METHOD 1. Sift together the flour and ¾ cup of the sugar. Set aside.

2. In a large bowl, whip the egg whites with the vanilla extract, cream of tartar and salt to medium-stiff peaks.

3. Add the remaining sugar and continue whipping to stiff peaks.

4. Fold in the sifted ingredients. Do not over-mix.

5. Put the batter into a clean and dry six-inch tube pan.

6. Bake for 40 to 45 minutes in a 190ºC preheated oven until the cake springs back when touched.

7. Turn the pan upside down to prevent decompression while cooling.

8. When cooled, run a knife around the edge of the pan and invert onto a plate.

MOCK CREAM FROSTING 4 tablespoons softened FarmCows Fat Spread 6 tablespoons icing sugar 2 tablespoons lemon/lime juice 2 tablespoons boiling water METHOD 1. Beat FarmCows Fat Spread and icing sugar together until it is thick and creamy.

2. Add lemon/lime juice and beat again until mixture thickens.

3. Add boiling water and beat again until texture is very thick.

4. Once cool, cream the cake with this mixture.

Preparation time: 20 minutes Cooking time: 2 hours 10 minutes Serves: 20 pax MOIST FRUIT CAKE 2 cups chopped dried mixed fruit 1 cup roughly-chopped glace cherries ¼ cup candied mixed citrus peel ½ cup chopped walnuts 1¼ cups white sugar ¾ cup FarmCows Fat Spread 1 cup milk 1 teaspoon mixed spice ½ teaspoon baking soda 2¾ cups self-rising flour, sifted 2 eggs, beaten METHOD 1. Combine mixed fruit, cherries, citrus peel, walnuts, sugar, FarmCows Fat Spread, milk, mixed spice and baking soda in a pan.

2. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.

3. Stir in flour and eggs.

4. Pour into a lined 8-inch by 3-inch loaf pan.

5. Wrap the outside of pan with brown paper.

6. Bake in a preheated 160ºC oven for 40 minutes,

then reduce temperature to 150ºC and continue to bake cake for another 1½ hours.

7. Remove cake from oven.

8. Allow to cool in the tin for 5 minutes. Then turn it out onto a cooling rack and remove paper. Allow it to cool completely.

9. Cake can be kept for 6 months wrapped in foil and in an airtight tin.

LOW-FAT YOGHURT CREAM CHEESE FROSTING 1 small tub low fat yoghurt 1 tablespoon cream cheese 1 tablespoon FarmCows Fat Spread 3 cups icing sugar 1 teaspoon chopped mint leaves METHOD 1. Beat yoghurt, FarmCows Fat Spread and cream cheese together until smooth and creamy.

2. Add icing sugar, adding more if needed.

3. Add chopped mint leaves.

4. Refrigerate until ready to use.

Alway

Some dishes just need that buttery taste and there are no two ways about that. FarmCows Fat Spread gives you the best deal when it comes to rich and fresh buttery taste, as it is made from cow’s milk fat and vegetable fats. Top it on a warm scone, sauté mushrooms with it or use it to bake butter cookies FarmCows makes all the difference between good and great. It’s this must-have ingredient that has become the secret of many experienced chefs and bakers. FarmCows Fat Spread lets you in on some buttery trivia so put on your chef’s hat and let’s spread some yummy goodness at the dinner table!

How chefs use FarmCows Fat Spread

Melt FarmCows Fat Spread using low heat and remove the white froth on the surface. Collect only the clear yellow clarified fat and discard the milk solids at the bottom of the pan.

Melt the Fat Spread over medium heat and stir frequently till it turns golden brown. This allows for a more enhanced, rich flavour to be added into your dishes.

Beat the Fat Spread with sugar using a mixer until the texture is fluffy and creamy.

RECIPES & FOOD STYLING MARINA MUSTAFA TEXT & COORDINATION MOOI KOON RHO ART DIRECTION SIAH LAN YIN & KONG SHIER LEE PHOTOGRAPHY SHAWN @ BLINK STUDIO IMAGE CORBIS

s store fa ts in an strong o airtight dourous contain foods lik er away garlic to e seafo from any prevent od, mea fa ts from a t, onion Butter bsorbin s and has bee g the o n yellow dour.

Middle since th Ages, it e 1300s. was colo During th When ured wit e using Fa h marigo t S p ld flowe re recipe, ad for b rs. always a ki n g , unless allow Fa to room stated in t Sprea tempera d to tha ture befo w blends re use so and cre that it ams be tter.

GREAT STYLE, FAB IDEAS & LIFE TIPS! Blu Inc Media Sdn Bhd Lot 7, Jln Bersatu 13/4 Section 13, 46200 Petaling Jaya, Selangor.

Tel +603 79527000 Fax +603 79575446 www.bluinc.com.my

Straits Flavours

The states of Melaka, Negeri Sembilan and Johor offer colourful cuisine that is greatly influenced by diverse communities that include Portuguese, Javanese, Minang and Peranakan.

In Melaka, colonial Portuguese influences have resulted in signature dishes such as devil’s curry, Portuguese baked fish and kapitan curry while the presence of the Peranakan Nyonya community is reflected in dishes such as assam fish and joo hui char (a vegetable starter). A small city with big food trails, continue your journey to Jonker Walk for chicken rice balls and Nyonya cendol served with the thickest sugar syrup you’ve ever tasted!

As we venture south, spicy masak lemak (coconut milk gravy) and sambal tempoyak (fermented durian) from Negeri Sembilan steal the scene. The locals are firm believers in the cili padi. It’s hard to find ‘Nogori’, a term used by the locals to refer to this state, dishes without this fiery vegetable in them!

Johor offers hot dishes too but from wood spices, the mainstay of Arab traders once upon a time. Some dishes also uses village herbs, bringing out a strong aroma in the food. The renowned beriani gam uses an abundance of spices such as cardamom and cinnamon. You can also detect Javanese influences in lontong, a rice cake wrapped as rolls in banana leaves as opposed to the square and woven ketupat served in other states. If you have a sweet tooth, the sticky sweet dessert halwa maskat will thrill you to no end. Noodles are also part of Johor’s claim to food fame with mee bandung Muar, mee soto and Johor laksa being hot favourites. Find some of these recipes inside!

A typical Peranakan shophouse along Jonker Street in Melaka.

Explore the back roads of small towns in Malaysia to get to know a piece of everyday life.

The chewy ‘dodol’ is sold at night markets in Melaka, made of a famous palm sugar named after the state.

Indian street vendors selling newspapers, snacks and cigarettes are a rare sight these days except for in small towns.

A chef at work over the hot stove in an Indian restaurant.

An old Chinese shop waits for visitors who may find a practical item or two among the goods on display.

The local food in this region is spicy-hot but from wood spices, the mainstay of Arab traders once upon a time.

DID YOU KNOW? Originally, rice balls are shaped such to keep its warmth from the time it has been cooked. When stored in wooden containers, the rice balls stay warmer for longer.

Melaka $ $

Chicken Rice Balls ! ! " ! " #

submerge chicken

stuff the cavity with the spring onions, ginger and garlic cloves.

2. Bring the stockpot of water to a boil and place the chicken in the boiling water.

3. When the water starts to boil again, reduce the heat, cover the pot and continue to simmer for another 30 minutes.

4. Remove the chicken and plunge into an icy water bath. Remove from the ice bath and rub oil all over the chicken. Set aside.

Conserve some of the cooking water to make the rice.

!

2 cups rice, washed thoroughly and

1. Heat about 4 tablespoons of chicken fat (or vegetable oil) in a wok and fry the garlic and ginger until golden brown. Add the washed rice and fry until fragrant.

2. Place the rice in a rice cooker and pour in 2 cups of the cooking liquid, along with the salt and pandan leaves. Cook until the rice is dry and fluffy.

3. When the rice is cooked and slightly cooled, rub some oil onto your hands. Take a generous tablespoonful of rice and tightly roll the rice into a ball, squeezing the rice together to ensure that the rice ball does not break up.

4. Place in a steamer basket. Repeat with the rest of the rice and set aside.

!

1kg chicken fat (available at wet markets) ! # 1 large chicken (approximately 1.8kg) 2 stalks spring onions, knotted 5cm ginger, bruised 5 whole garlic cloves, bruised with skin intact 1 large pot of water to fully

drained 2 cups chicken stock 3 whole garlic cloves, skin intact 2 slices ginger 1 teaspoon salt 3 pandan leaves, knotted

“When we were young, there was often not enough rice for the whole family. My late dad would roll rice into balls so we’d all have equal portions. Then he would feed us in a cute playful way that we’d suddenly become full without realising it!� – Francissca Peter, singer

" 10-12 red chillies, roughly chopped 2 cloves garlic, peeled 7cm ginger, skinned & sliced Juice from 1½ limes Salt and sugar to taste !

1 cucumber, sliced 1 stalk coriander leaves 6 tablespoons thick soy sauce !

Render the chicken oil from the chicken fat by frying the fat in a dry, non-stick wok until golden brown. This will produce roughly a cup of chicken oil for cooking the rice and preparing the chilly sauce. !

! "

Process the chilli sauce ingredients in a blender with the remaining chicken oil.

Season with lime juice, salt and sugar to taste. Set aside. #

Chop the chicken into pieces and garnish with cucumber slices and fresh coriander leaves. Serve the chicken with the rice balls, chilli sauce and thick soy sauce.

1. Rub 1 teaspoon salt over the chicken and 117

Melaka

1 cup atta flour (available at local sundry shops and selected supermarkets) ½ cup water 1 teaspoon ghee

Chapatti

118

1. Sieve the atta flour into a bowl, pour in the water and knead. It will be rough and lumpy. Keep it aside for 10 minutes.

2. Knead the flour once again until it becomes a smooth texture.

3. Add the ghee to the flour, greasing the top to prevent the dough from forming a hard layer.

4. Make balls of dough just before rolling out the chapatti. The dough balls should about 4-5cm in diameter.

5. Use some dry atta flour to cover the dough ball and line the flat surface on which the chapatti is to be rolled.

6. Roll the chapatti gently, ensuring that it is even all around.

7. Pre-heat a flat non-stick pan on the stove and place the rolled chapatti onto the pan. Get a soft chapatti by flipping it over within the first 20-30 seconds.

8. Allow the bread to cook, moving it slightly around to ensure even distribution of heat.

9. Flip it over again and allow the chapatti to inflate slightly. This is a sign of a wellmade chapatti.

10. Remove from the flame once both sides are done. Serve hot.

TIP: Use this same dough and shape it smaller and thicker. Fry in hot oil and flip it over twice. It will inflate. Voila you have ‘roti puri’!

Bhindi Masala

Preparation time: 10 minutes Cooking time: 20 minutes Serves: 4-6

Ingredients 3 tablespoons cooking oil 10 dark purple shallots, peeled and left whole 200g small okra ½ teaspoon Indian spice mix (garam masala) ¼ teaspoon turmeric powder ¼ teaspoon chilli powder Salt to taste Method

1. Wash the okra and using a kitchen paper towel, wipe each piece dry. Cut off the head and tail. If okra pieces are long, cut into half diagonally.

2. Heat the oil and put in peeled whole shallots. Cook till light brown and tender.

3. Add in cut okra and sauté for a few minutes.

4. Sprinkle the Indian spice mix, turmeric powder, chilli powder and salt, and cook on a slow flame, stirring occasionally. Do not cover the pot.

5. Cook for approximately 10 minutes, till the okra colour has turned to a darker green and shallots are well browned.

6. Remove and serve hot with chapatti.

OndeOnde Preparation time: 45 minutes Cooking time: 25 minutes Makes 40 onde-onde

Filling 200g palm sugar (gula Melaka), finely chopped 2 tablespoons white sugar Coating Grated coconut flesh from 1 coconut Pinch of salt Skin 100ml warm water 2 drops green food colouring (optional) 4 pandan leaves, roughly chopped 600g sweet potatoes, peeled and chopped 250g glutinous rice flour Method To prepare the filling

Mix the sugars together and set aside.

To prepare the coating

Mix the grated coconut with salt and steam for about 10 minutes.

Set aside to cool.

To prepare the skin

1. Place the warm water, green colouring and pandan leaves in a blender.

Liquidise to extract the pandan liquid and pass the liquid through a muslinlined sieve. Set the liquid aside.

2. Steam the chopped sweet potato until tender and mash. Pass the sweet potato through a sieve to remove any large fibres.

3. Mix in the flour and gradually mix in the pandan liquid. Mix well until a fairly sticky dough has formed.

4. Knead the dough and form little marble-sized balls. Repeat until all the dough has been used up.

To prepare the onde-onde

A favourite dessert especially during fasting month, these glutinous rice balls are filled with dark sugar syrup and coated with fresh grated coconut.

1. Place each dough ball in the palm of your hand and gently flatten and form a small well in the middle of the dough.

2. Place about a teaspoon of the filling in the well and enclose the filling with the sides of the dough. Seal well. Lightly reshape to form perfect balls.

3. Bring a pot of water to a rolling boil.

4. Add a few balls at a time; when the balls start to float to the surface, remove them using a slotted spoon to get rid of the excess liquid.

5. Roll the balls in the steamed grated coconut. Set aside to cool and serve.

Melaka # #

2 cups small tapioca pearls 2 egg whites A few pinches of salt 2 cups thick coconut milk 1½ tablespoons cornflour, mixed with 1 tablespoon water " 300g palm sugar (gula Melaka) 1½ cups water 2 pandan leaves, knotted

Sago Gula Melaka

!

1. Grease moulds with cooking oil spray.

2. Fill a fairly large saucepan with water and bring to a rolling boil.

3. Add the tapioca pearls and stir constantly to prevent them from sticking to the bottom of the pot.

4. Cook for 10 minutes and then turn off the fire. Leave the pearls to stand in the hot water for another 10 minutes until they turn translucent.

5. Drain using a large strainer and wash away the excess starch under a running tap. Set aside.

6. Whisk the egg whites until they form soft peaks and add a pinch of salt. Continue whisking and then fold in the cooked tapioca pearls into the egg whites.

7. Carefully divide the tapioca pearls mixture into the greased moulds and place in the refrigerator to set for at least 2 hours.

1. Place the palm sugar in a pot with 1½ cups water and pandan leaves.

2. Boil over gentle heat for about 30 minutes until the syrup thickens and is reduced to about 1 cup. !

1. Heat the coconut milk and cornflour paste in a saucepan until the mixture thickens slightly. Add a pinch of salt and set aside to cool in the refrigerator.

2. Remove the sago from the mould onto a serving dish. Serve with the coconut milk and gula Melaka syrup.

121

“Even at the age of 84, my father-in-law still spoke fondly of his mother’s cooking, especially her Seri Kaya Bakar. He said other people don’t make it quite the same. I do hope my children will think that of my cooking one day.”

– Marina Mustafa, chef

Negeri Sembilan

Seri Kaya Bakar

ž cup plain flour 1 cup thick coconut milk 5 pandan leaves blended with Ÿ cup of water & strained for the juice 4 large eggs, beaten ž cup caster sugar 2 tablespoons ghee, melted ½ teaspoon cinnamon powder 1 tablespoon sultanas

1. Put the eggs, caster sugar and pandan juice in a blender or beat together in a bowl.

2. Put in the flour and coconut milk alternately until all are used up.

3. Heat a small baking tin (preferably a kuih bakar tin or a strong brass/iron thick tin available at departmental stores) in an oven preheated to 180ÂşC. 4. When the tin is hot, pour the ghee into the tin. Allow the oil to sizzle.

5. Pour the batter into the tin till it is ž full. Bake for 35 minutes.

6. When the seri kaya is ž cooked, sprinkle the top of the batter with the cinnamon powder and sultanas. Bake for an additional 5 minutes. Ready to serve.

123

& Negeri Sembilan & !

Smoked Beef & Bamboo Shoots in Coconut Milk ! ! # # $!"

# $# " !% "

! #" # 5cm turmeric root 15 bird’s-eye chillies 6 shallots 2 cloves garlic $ 2 stalks lemongrass, bruised 3 cups thick coconut milk 1 cup water 2 cups bamboo shoots (rebung) 2 teaspoons salt

TIP: Smoke the beef over open fire instead of a stove top. This gives the dish an authentic ‘smoky’ taste and makes it more flavourful.

124

" 1kg beef, slit 2 teaspoons turmeric powder Banana leaves

# ! ! # "

1. Smother the beef with the turmeric and salt.

2. Let it rest for about 1 hour, covered in a refrigerator.

3. Bake it on banana leaves in a 180ÂşC preheated oven for about 45 minutes to an hour.

4. Set aside and allow to rest for about 10 minutes. Slice into strips. ! ! # $

1. Put all blended ingredients, beef, lemongrass and water in a pot.

2. Reduce the flame and pour in the coconut milk.

3. Continue boiling for another 5 minutes.

Put in the bamboo shoots and boil for another 5 minutes.

4. When serving, sprinkle with bird’s-eye chillies.

“I love to eat ‘gulai lemak daging’ especially during the fasting month. It wakes up my appetite!”

– Salamiah Hassan, singer

$ Negeri Sembilan $

Dendeng Paru ! ! "!

! "! #

Ingredients 500g cow’s lungs, cut into thin slices 1 teaspoon salt 1 teaspoon turmeric powder 3 cups oil for deep frying

!

3 tablespoons oil 20 fresh chillies, remove seeds & pound coarsely 25 shallots, pound coarsely 1 tablespoon lime juice 2 teaspoons salt !

DID YOU KNOW? After the Korban ritual on Hari Raya Haji, every part of the sacrificed cow is fully utilised, from lungs and tongue to brains and bones.

1. Marinate the sliced lungs with salt and turmeric powder for 30 minutes.

2. Deep-fry marinated lungs till dry and crispy.

3. Drain and put aside.

4. Heat 3 tablespoons of oil in a pan.

5. SautĂŠ onions and chillies till they soften and the oil surfaces.

6. Pour in the lime juice and salt.

7. Add in the fried lungs and mix well.

127

' Negeri Sembilan ' ! ' ! ' !

Beriani Gam ! ! # # $# " # $! $# " !% "

Rice 3 cups Basmati rice, washed & drained 3½ cups water

6 cloves 2 cups water 1½ teaspoons salt

8 bulbs shallots, sliced thinly 2 cloves garlic, sliced thinly 1 cup ginger juice (5cm ginger blended

½ cup oil 2 tablespoons ghee 1 sprig coriander roots, cut into 2.5cm

with 1 cup of water) ½ cup evaporated milk mixed with 2

lengths 1 sprig spring onions, cut into 2.5cm

tablespoons lime juice 1 pinch saffron, rubbed with ½ teaspoon sugar & soaked in 2

lengths 1 sprig Chinese celery, cut into 2.5cm lengths

tablespoons rose water

1 handful of mint leaves

2 teaspoons salt 1 stalk fresh coriander leaves, cut in 2

#

1 ladleful ghee 1 ladleful cooking oil 1 cinnamon stick 2 star anise 6 cloves 6 cardamoms 2 pandan leaves, knotted 1 handful sultanas 1 handful cashew nuts 1 handful crispy fried shallots ! #" # ! $& 20 bulbs shallots 8 cloves garlic 5cm ginger

“Who says this is a wedding dish?

Back in my hometown of Muar, we would have it almost every day in front of the television with the family.“ – Atilia, singer

# ! ! #" ! $& 2kg chicken/lamb, cut into pieces 4 eggs, boiled 4 tablespoons beriani spice (rempah beriani) 1-2 cups tomato puree 1 carrot, skinned & cut into finger-sized lengths 2 tomatoes, quartered into wedges 4 tablespoons honey 1 cinnamon stick 2 star anise 6 cardamoms

128

! ! # !

1. Put rice, water, ginger juice, rose water with saffron and salt in a rice cooker.

2. In a small pan, heat oil and ghee. Put in the cinnamon, star anise, cloves, cardamoms and pandan leaves.

3. SautĂŠ the shallots and garlic. Pour the pan ingredients into the rice cooker and cook.

4. When the rice is cooked, pour in milk and lime juice mixture. Add fresh coriander and shut the lid.

5. Shape a hole in the centre of the beriani and put the lamb/chicken kuzi and eggs in it.

6. Before serving, sprinkle nuts, sultanas and crispy fried shallots over the rice. ! ! # $&

1. Heat oil and ghee. Put in cinnamon, cloves, star anise and cardamoms.

2. SautĂŠ blended ingredients and beriani spice.

3. Put in meat and coat it with the spice and blended ingredients.

4. Put in the tomato puree and carrots.

5. Pour in the water. Add the boiled eggs.

Cook on low fire with the cover on.

6. When meat is tender, add tomato wedges, coriander roots, Chinese celery, mint leaves, spring onions, honey and salt to taste.

Som Som Pudding Preparation time: 10 minutes Chilling time: 2 hours Serves: 8

½ teaspoon cumin

30 minutes or till it thickens.

2. As soon as the texture is thick and shiny, and does not stick to the sides of the pan, remove from heat.

3. Pour into a deep medium-sized bowl while still hot. Refrigerate for 2 hours.

4. When the som som has set, turn it upside down onto a wide dish. Drizzle the cooled sugar syrup around and on the top.

Method

To prepare the syrup

To prepare the pudding

Cook the ingredients on medium heat for about 20 minutes and put aside. Serve with the pudding when ready.

Pudding 2 cups rice flour 4 cups thick coconut milk Spiced syrup 1½ cups water 2 cups sugar 5 cloves 5 cardamom seeds

1. Boil the ingredients on medium to low heat. Stir continuously for about

& &

"! " 2 large bulbs red onions 15 bulbs shallots

2 teaspoons salt 2 tablespoons toasted grated coconut (kerisik)

8 cloves garlic 2cm ginger 1 teaspoon shrimp paste (belacan), roasted 2 tablespoons dried shrimps,

"!

1 packet spaghetti, boiled and twisted into individual buns

soaked in boiling water

2 handfuls of polygonum

& drained 1 cup curry powder

leaves (daun kesum), sliced finely vertically

$% ½ cup coconut oil 1kg mackerel (ikan kembung), boiled, de-boned & mashed (keep fish stock) 7.5cm galangal (lengkuas), bruised 6 stalks lemongrass, bruised 2 tablespoons tamarind paste, diluted in 2 cups of water 2 cups thick coconut milk 3 cups of water

2 handfuls Thai basil leaves (daun selasih), sliced finely vertically 2 handfuls mint leaves 1 large cucumber, julienned ½ cup radish pickle, chopped 2 cups beansprouts, tailed 2 onions, sliced thinly 1 ginger flower (bunga kantan), sliced thinly 10 calamansi lime 3 tablespoons sambal belacan

"

Johor Laksa " " # #" !

" #" ! $ !

1. Heat oil in a large deep pot. SautĂŠ blended ingredients till they release a fragrant aroma.

2. Put in the mashed fish fillet as well as the stock.

3. As it boils, throw in the galangal, lemongrass, tamarind juice and salt.

4. As the gravy thickens, pour in the coconut milk and the grated coconut. Reduce the heat and continue cooking for 10 minutes.

5. When serving, place spaghetti in a bowl and pour in the gravy.

Sprinkle with the accompaniments and top with sambal belacan and a squeeze of lime if desired.

DID YOU KNOW? The fish-based Johor laksa is traditionally eaten by hand. The noodles used is spaghetti, something borrowed from the West!

131

" Negeri Sembilan "

" "

Ingredients 1 medium-sized pumpkin, peeled, cut into small sizes, boiled & blended with its stock 1 cup sugar 2 cups thin coconut milk ½ cup thick coconut milk 2 pandan leaves, torn & knotted 5 large eggs, beaten ½ cup plain flour mixed with 1 cup water 1 teaspoon rose essence

Kuih Kacau Labu

!

132

1. Pour blended pumpkin into heavy-based pan (ideally a solid brass pot).

2. Put in the sugar, pandan leaves and thin coconut milk. Cook on medium heat.

3. After 30 minutes or when the pumpkin mixture begins to boil and thicken, pour in the thick coconut milk and eggs slowly while stirring at the same time.

4. Pour the flour gently and slowly into the pumpkin mixture. Do not stop stirring.

5. Add in the rose essence.

6. When the mixture thickens, shines, does not stick to the side of the pan and is heavy to stir, allow mixture to cool in the pot.

7. Scoop out onto a plate to serve. Decorate with glazed cherries if desired.

DID YOU KNOW? This thick-textured dessert is eaten off the tip of a teaspoon as it is extremely sweet.

Mee Bandung Muar Preparation time: 1 hour 45 minutes Cooking time: 40 minutes Serves: 8

DID YOU KNOW? The secret ingredient that makes this dish unique from other noodle dishes is the peanuts. So sprinkle generously!

Ingredients to blend

2 tablespoons peanuts, deep fried,

15 bulbs shallots 4 cloves garlic 2.5cm ginger

skinned & pounded coarsely

Ingredients 1 packet yellow noodles, blanched 250gm beef, cut into tiny pieces & boiled till tender (retain the stock) 1 handful small prawns, legs trimmed 2 tablespoons dried prawns, soaked with hot water & pounded 3 tablespoons chilli paste 1½ cups tomato sauce 2 large ripe tomatoes, quartered 1 bunch Chinese spinach or sawi, cut into 2.5cm lengths 5 eggs 4 cups water 2 teaspoons salt 2 tablespoons sugar 1 block hard tofu, deep fried, halved & sliced thinly 2 green chilies, sliced thinly, slanted 2 tablespoons crispy fried onions

Method

1. Heat oil in a large pot. Sauté all the blended ingredients till it turns golden.

2. Put in the chilli paste and tomato sauce and sauté’ further.

3. Add the dried prawns and sauté till dry.

4. Put in the beef as well as the stock it was boiled in.

5. Pour in the water, salt and sugar.

6. As soon as the water boils, put in the fresh tomatoes and fresh prawns.

7. Reduce the flame and drop one egg at a time into the boiling liquid.

8. Put in the sawi last.

To serve

1. Put the noodles in a bowl. Pour the soup in, making sure you get a whole poached egg per serving.

2. Top with the fried tofu, sliced green chilies and crispy fried shallots.

Have fresh seafood at the Jesselton Point Waterfront in Sabah and enjoy this magnificent view while you dine.

The Great Cave entrance of Niah Caves in Sarawak, a source for the state’s bird’s nest industry.

Street peddlers selling local food and crafts are a common sight in village markets.

A Taste of Borneo

With vast rainforests stretching as far as the eyes can see, Sabah and Sarawak lay claim to their own culinary fame with exotic ingredients and an air of mystery.

The ethnicity of East Malaysia is portrayed in its multitude of cultures, traditions and of course, local fare. In Sabah, have a hearty breakfast that will last you through the day: duck rice with black coffee or ngiu chap bee hoon (beef soup noodles). For lunch, one would have a hard time choosing between sayur manis with belacan, soto makasar or acar. Visit Karamunsing and Sadong Jaya where the local fare is a tempting fusion of Malay, Indonesian and Filipino origins, such as nasi kuning with ikan kayu and sup tulang.

Next door, in the state of Sarawak, fresh and healthy umai (fish salad) is a signature dish. Thin slivers of raw fish like mackerel, black pomfret or umpirang tossed with sliced onions, chilli, salt and lime juice bring about a fresh flavour with a spicy tinge. You may not be familiar with traditional Sarawak noodle dish midin but its laksa is known all over Malaysia. See some of these recipes in the following pages...

When in Sabah, take a boat out to sea and marvel at the islands like Sapi or Manukan.

The South China Sea is an important source of supply for the fish industry in Borneo.

“I’m a little allergic to seafood but I can’t resist butter prawns.

I say: eat now, pay later!”

– Daphne Iking, TV presenter

138

A Taste of Borneo

Sabah

Butter Prawns

4 raw large tiger prawns, de-veined 2 tablespoons cornflour 1 tablespoon butter 1 teaspoon vegetable oil 2 sprigs curry leaves 2 cloves garlic, roughly chopped 1 large chilli, seeds removed and finely sliced at an angle 1 teaspoon sugar 1 teaspoon salt 2 tablespoons evaporated milk

1. Dust tiger prawns with flour and deep fry in hot oil until cooked and crispy. Remove prawns from wok and place on paper towel to drain out the oil.

2. In a hot wok, add butter and oil.

3. Throw in curry leaves, garlic and sliced chillies. SautĂŠ for roughly 10 seconds.

4. Add evaporated milk and cook until granules are formed.

5. Return prawns to the wok. Add sugar and salt. Serve immediately.

139

A Taste of Borneo

Sabah

Ayam Likku

A traditional Bugis dish based on its main ingredient, galangal or ‘likku’ in Buginese.

Originating from Sulawesi, the Bugis community in Sabah is prevalent in Tawau.

Preparation time: 15 minutes Cooking time: 1 hour Serves: 4

Ingredients 4 chicken drumsticks 1 cup thick coconut milk

“I’m from Tawau and ‘ayam likku’ is one of our famous dishes.

Of course, I love it!“ – Amber Chia, model

2 tablespoons vegetable oil 10cm galangal (lengkuas), skin removed and minced 2 stalks lemongrass, outer skin removed and finely sliced 2 cloves garlic, roughly chopped 6 shallots, skin removed and roughly chopped 1 tablespoon turmeric powder Sugar and salt to taste

Method 1. In a hot wok, add oil, minced galangal, lemongrass, garlic and shallots. SautĂŠ over high heat.

2. Add coconut milk and cook over low heat.

3. Pour in turmeric powder and chicken. Cover wok and cook over low heat for 45 minutes.

4. Add salt and sugar. Continue cooking for 5 minutes. Serve with rice.

140

Sambal Bawang Kampu Preparation time: 10 minutes Cooking time: 5 minutes Serves: 2

Ingredients 2 bunches spring onions, cut to 8cm lengths 6 green chillies, sliced thinly at an angle 50g dried prawns, soaked for 10 minutes 4 shallots, skin removed and finely sliced 1 tablespoon shrimp paste (belacan) 2 tablespoons vegetable oil 2 cloves garlic, skin removed and roughly chopped 2 tablespoons tamarind juice 1 teaspoon palm sugar (gula Melaka) 1cm galangal (lengkuas), minced Method

1. Add vegetable oil, garlic, shallots, dried prawns, shrimp paste and galangal into the wok.

2. SautĂŠ over high heat until fragrant.

3. Mix in tamarind juice, palm sugar, spring onions and green chillies and cook for 2 minutes. Best eaten with rice.

141

A famous hawker dish in Sarawak, these egg noodles are similar to wantan mee and is served from breakfast till supper time.

142

A Taste of Borneo

! Sarawak

Kolo Mee Preparation time: 10 minutes & overnight of marinating chicken Cooking time: 10 minutes Serves: 4

1 tablespoon honey 1 teaspoon five-spice powder

3. Remove oil and shallots from the wok and set aside. Add light soy sauce, black vinegar and pepper into the oil and shallot mix. Dish out 1½ tablespoons of shallots and oil mix into each bowl.

4. Meanwhile, reheat oven to 180ËšC. Remove excess marinade from the chicken breast and grill in oven for 15 minutes until surface of chicken is slightly burnt. Let it rest for 15 minutes before slicing it into a thickness of about 1cm.

5. In another pot, boil a pot full of water.

Wait until water is boiling rapidly before cooking fresh egg noodles one at a time for roughly 10 seconds.

6. In a separate bowl filled with cold water, submerge freshly-cooked noodles to remove excess starch.

Method

To serve

1. Marinate chicken breast with all the ingredients and keep overnight.

2. In a wok, add oil and sautĂŠ shallots with salt over medium heat until shallots are crispy and brown.

Add cooked noodles and mix throughly with the shallot and oil mix. Top with slices of chicken and sprinkle with shallots. Serve immediately.

Ingredients 200g chicken breast 4 bundles fresh egg noodles (store-bought) 4 shallots, skin removed and sliced finely 1 teaspoon salt 1 teaspoon light soy sauce 1 tablespoon black vinegar A dash of pepper A handful of spring onions, finely chopped Chicken marinade

“I think ‘kolo mee’ can’t be appreciated if eaten outside the state. It’s like eating ‘nasi lemak’ in London; looks the same but just isn’t home.� – Rashid Salleh, TV presenter

1 cup light soy sauce 3 tablespoons sugar

TIP: Wash chicken in flour then rinse before cooking, to get rid of its raw poultry smell.

143

A Taste of Borneo

$ Sarawak

Barley Lemon Coconut Preparation time: 5 minutes Cooking time: 1 hour (including 30 minutes cooling time) Serves: 4

Ingredients 100g barley pearls 4 cups water 2 fresh coconuts, flesh intact Half a lemon, thinly sliced Sugar syrup 1 cup water 3 tablespoons sugar A bunch of pandan leaves, knotted Method

“My parents buy the fruit straight from coconut farmers and then put some in my fridge. It’s healing and refreshing.� – Poesy Liang, activist 144

1. Boil water over high heat and add barley pearls. Boil for roughly half an hour. Cool for another 30 minutes.

2. In a blender, add barley water, cooked barley pearls and coconut juice. Blend until barley pearls reach a fine texture.

3. Pour blended mixture into a big container.

4. For the sugar syrup, heat water, sugar and pandan leaves in a small pot over low heat for 30 minutes. Leave to cool for another 10 minutes.

5. Add coconut flesh, sugar syrup and slices of lemon together with blended ingredients.

6. Serve chilled.

Umai Preparation time: 1 hour Serves: 4

Ingredients 500g fresh red snapper, de-boned & finely sliced into thin strips 6 calamansi limes, cut into halves ½ teaspoon sesame oil 1 teaspoon fish sauce A dash of pepper 2 big red chillies, seeds removed and julliened 3 shallots, skin removed and finely sliced A bunch of coriander leaves, washed and spun dried Method

1. Squeeze juice from calamansi limes and set aside in a bowl.

2. Marinate snapper with 3 tablespoons of lime juice, sesame oil, fish sauce and pepper for about 1 hour.

3. Remove excess marinade and use the extra lime juice to marinate the fish.

3. Arrange all the fish slices on a clean plate and dress with chillies, shallots and coriander leaves.

TIP: Apart from red snapper, mackerel or black pomfret also makes a delicious Umai dish!

145

Ngo Mi Teng Preparation time: 15 minutes Cooking time: 15 minutes Serves: 4

Ingredients 100g dried white fungus, boiled until soft 50g ready-made jelly, cut into small squares 50g barley, boiled until soft 2 dried persimmons, finely sliced ½ tin sweetened longan Sugar syrup 2 cups water 4 pandan leaves, knotted 2 tablespoons sugar Method

1. Assemble cooked white fungus, jelly, barley, dried persimmons and longan in a bowl.

2. For the sugar syrup, heat water, pandan leaves and sugar over low heat for 30 minutes. Leave to cool for another 10 minutes.

3. Add sugar syrup to the ingredients in the bowl and mix thoroughly.

4. Keep dessert in the refrigerator to serve chilled.

146

A Taste of Borneo

Sarawak Laksa Preparation time: 30 minutes Cooking time: 4 hours Serves: 4-5

Sarawak

Ingredients 10 large cooked tiger prawns 500g cooked chicken breast, shredded 5 omelettes, finely chopped 200g fresh beansprouts A handful coriander leaves, roughly torn 1 packet vermicelli (meehoon), cooked in hot water for 10 minutes Soup 8 cups water 500g prawn shells 2 large chicken carcasses 2 packets Sarawak Laksa paste (store-bought) 3 sprigs coriander roots, cleaned properly 1 tablespoon coriander powder 2.5cm galangal (lengkuas), skin removed and thinly sliced 4 tablespoons fish sauce 1 tablespoon lime juice 1 tablespoon shrimp paste (belacan) A handful of kaffir lime leaves 1 cup thick coconut milk Method

1. Boil the water, prawn shells, chicken carcasses, coriander roots, coriander powder and galangal over medium heat for 3 hours.

2. Add laksa paste, fish sauce, lime juice, shrimp paste and kaffir lime leaves. Boil further for 1 hour over medium heat, until soup mixture is slightly reduced.

3. Strain soup and mix in coconut milk.

4. Prepare cooked vermicelli, shredded chicken breast, fresh beansprouts and finely-chopped omelette into a clean bowl.

5. Scoop the soup into prepared bowl and garnish with coriander if desired.

DID YOU KNOW? The word ’laksa’ is derived from Hindi or the Persian word ‘lakhshah’ (vermicelli). This may be derived from the Sanskrit word ‘lakshas’ that means ‘one hundred thousand’, to show the various ingredients that make up this dish!

147

Galangal or ‘lengkuas’

Tapioca pearls

Clitoria flowers

Coriander seeds

Mint leaves

Fried peanuts

Lemongrass

Grated coconut flesh

Dried persimmons

Palm sugar or ‘gula Melaka’

Indonesian black nuts or ‘buah keluak’

148

Fragrant Essentials

Get to know the ingredients that make Malaysian dishes so delicious!

Black mustard seeds (biji sawi) Black mustard seeds’ pungent aroma overrides the yellow, white and brown versions. When frying these tiny seeds, a strong, nutty smell is obtained and is often used in Indian cuisine.

Mint leaves Before adding them to dishes, pull the leaves from the stem and run under cold water.

The smaller leaves at the top of the sprig are sweeter, so use them for garnishing.

Cumin (jintan putih) Cumin seeds have a warm flavour and a strong pungent aroma. Dry-frying before grinding brings out its flavour and tones down its spicy punch. Toss the cumin in a hot, dry pan until it expels a warm, rich aroma.

Barley Probably the oldest cultivated cereal, barley is used globally in breads, breakfast cereals, puddings, porridges, stews, soups and desserts.

Calamansi lime (limau kasturi) Do not underestimate its size (like a cherry tomato) as the calamansi lime gives food an extra tangy, appetising taste, especially for Malaysian dishes such as ‘sambal belacan’ and curry noodles.

Coriander leaves The coriander leaf’s strong smell and citrusy taste make it an invaluable garnish and flavour enhancer. Both the leaves and stalks of the coriander are edible. The berries are dried and made into coriander seeds.

Screwpine leaves (pandan) Thanks to its distinctive, refreshing aroma and natural green colouring, screwpine leaves are popularly used in desserts, soups and rice.

Before cooking, bruise the leaves to release the fragrance to be absorbed into the dishes.

149

Turmeric (kunyit) A prominent ingredient in Asian spice mix, turmeric possesses a pungent flavour and is easily spotted because of the brilliant yellow colour it gives to dishes. Turmeric can stain hands and clothes with its deep yellow juice.

Ginger flower (bunga kantan) These pink, aromatic flower buds of the red ginger plant are usually halved lengthwise and when cooked, the flower imparts a strong floral fragrance and exotic aroma to dishes such as ‘assam laksa’. If you have an excess of these herbs after cooking, freeze them in a bag and it will keep for up to three months.

Lemongrass (serai) The lemongrass’ tender base is used in Southeast Asian cooking, either in powder form or bruised or used whole in soups and curries for a lemony, sweet fragrance and flavour. If the lemongrass is old and fibrous, use it whole and crushed. Bruise it with the

back of a heavy knife to help release its beautiful aroma.

Clitoria flowers (bunga telang) Despite blue being an unusual food colour, clitoria flower (or blue pea) petals are used as a natural food dye for local desserts, especially Nyonya kueh such as ‘pulut inti’ and ‘pulut tai tai’. By cooking a few petals in water for about 10 minutes, a deep blue extract is obtained.

Coriander seeds Coriander seeds may be dried berries of the fresh coriander plant but do not taste the same. Regardless of their whole or powdered form, the seeds give dishes a warm, aromatic and slightly-citrus flavour. To maximise the flavour, dry-fry coriander seeds over medium heat and stir till a warm aroma is released.

Curry leaves Originating from the citrus family, this edible leaf releases a nutty aroma when fried in oil and is a staple ingredient in many South Indian curries. Use only fresh leaves as the dried leaves no longer have that distinct aroma.

Indonesian black nut (buah keluak) These golf ball-sized nuts, which are the seeds of a native Indonesian tree called ‘kepayang’, are scrubbed and scraped for its black paste.

Remove mud from the nuts’ surface by boiling them for 15 minutes or soak them in new changes of water for three days!

Star anise (bunga lawang) A central spice in Chinese cuisine, the eightpoint star anise is used in stews and curry dishes for an added licorice-like flavour; it releases a sweet-smelling aroma to freshlybrewed tea.

Shrimp paste (belacan) Shrimp paste is one of the many unique ingredients in Southeast Asian cuisine.

Although it is pungent, the fermented ground shrimp paste has an appetising aroma loved by the locals.

Cinnamon (kulit kayu manis) Thanks to its distinct warm and sweet flavour, cinnamon is commonly used in Asian, Middle Eastern and North African dishes. Available in either ground form or whole sticks, this fragrant spice is best stored in a cool place.

Fenugreek seed (halba) A popular seed in Indian cookery, this small, yellow seed contains a surprisingly tangy, bitter and burnt-sugar flavour. Its earthy flavour is released by grinding or dry-frying.

Cardamom seeds (buah pelaga) One of the world’s most exotic spices, cardamom seeds are encased in their flavourprotecting pods. These pods are discarded after it has been de-seeded or cooked.

Clove (bunga cengkih) Cloves are like dried flower buds that are sweet yet peppery. Use in moderation. To retain its freshness and flavour, grind whole cloves into powder just prior to using.

Galangal (lengkuas) Despite coming from the same family as the ginger, galangal is pale yellow and has a milder taste. Nonetheless, it is an equally-important ingredient in local cooking. Galangal can be bought at wet markets and supermarkets as fresh root, dried root or ground powder.

Polygonum leaves (daun kesum) Locally, this herb is an essential for a fragrant ‘laksa’ soup because of its strong, minty flavour. Young polygonum leaves are also added to salads for their cilantro-like flavour.

They are often sold in bunches and readily available at wet markets or supermarkets.

Tamarind (assam jawa) A seed pod from the tamarind tree that is used extensively in SouthEast Asia for its unique sweet and sour flavour, tamarind comes in seeded, block and paste form.

Ghee Ghee is a type of clarified butter that has a nutty, caramel-like flavour and aroma. It has a longer shelf life and a much higher burning point, making it practical for sautéing and frying.

Bamboo shoot (rebung) The shoots of the bamboo plant are often cooked with meat and sliced very thinly for easy bites. Bamboo shoots are often found locally in tins sold at supermarkets; fresh shoots can be bought at wet markets.

Finger millet flour (ragi) Often used in South Indian cuisine, finger millet flour’s texture and earthy aroma produce a thin yet buttery smooth crust that gives a delightful crunch to baked goods.

Glucono delta-lactone (GDL) This is an acidifier, a curing and pickling agent. GDL is a naturally-occurring food additive that is white and odourless. It looks

like crystalline powder and is available only at specialty baking shops.

Prawn paste ‘heh koh’ (petis udang) ‘Heh koh’ meaning prawn paste in Hokkien is thick in consistency instead of the common ‘belacan’ block appearance and is sweeter.

It accompanies many local street foods like ‘popiah’, ‘rojak’ and ‘chee cheong fun’.

Saffron It comes in thread form. The saffron imparts a pungent aroma that is slightly bitter and musty. Due to intensive use of labour in its processing, saffron commands a high price.

You would need very little for cooking.

Slaked lime water (air kapur) This solution or lye water is usually added in very small quantities for desserts. It is the byproduct of vegetable ashes and it smoothens food texture, making it more ‘springy’. You may find them at local sundry shops.

Toasted grated coconut (kerisik) Dry ‘kerisik’ is grated coconut fried without oil and pounded till fine. Wet ‘kerisik’ is the same, only pounded on longer until it becomes oily.

White lentils (urad dhal) White lentils are always used to make South Indian dishes like ‘papadam’, ‘idli’ and ‘tosai’.

Belonging to the same family as mung beans, white lentils are a good source of protein and fibre.

Yellow lentils (channa dhal) These nutty-flavoured lentils are one of the most popular legumes in India and made from halved chickpeas cooked into a thick stewlike meal that goes well with rice or bread.

150

Shallots

Cumin seeds

Banana leaves

Black mustard seeds or ‘biji sawi’

Calamansi lime

Ginger flower or ‘bunga kantan’

Screwpine leaves or ‘pandan’

Coriander leaves

151

Yellow lentils or ‘channa dhal’

Prawn paste or ‘heh koh’

Barley

Recipe Index Ang Koo Assam Laksa

14 10

Nasi Dagang & Tuna Curry Nasi Kerabu

Ayam Likku Ayam Percik Baked Stingray

140 60 26

Ngo Mi Teng Onde-Onde Otak-Otak

Barley Lemon Coconut

144

Beriani Gam Bhindi Masala Butter Prawns* Carrot Halwa

62 54

STOCKISTS GBA CORPORATION SDN BHD 2nd Floor, Wisma GBA, No. 6, Jalan SS13/4, Section 13, Subang Jaya Industrial Estate, 47500 Subang Jaya, Selangor, Malaysia.

Tel: 03 5636 9863

146 120 58

LAM SOON EDIBLE OILS SDN BHD

Peanut Cream

77

Wisma DLS, No. 6, Jalan Jurunilai U1/20,

128 119 138 17

Pekasam Popiah Pulut Durian Pulut Hitam

24 18 66 16

Hicom Glenmarie Industrial Park, 40150 Shah Alam, Selangor, Malaysia.

Tel: 03 7882 2399 Web: www.lamsoon.com.my

Catfish Curry with Tempoyak Cendol Chapatti Chick Kut Teh Chicken Rice Balls Claypot Chicken Rice Crispy Crabs

94 13 118 88 116 74 31

Pulut Lepa Radish Cake Raita Sago Gula Melaka Salted Fish & Pineapple in Coconut Milk Sambal Bawang Kampu*

90 141

Dendeng Paru Dodol Egg Tarts

126 25 86

Sarawak Laksa Satay Seri Kaya Bakar

147 82 122

Ipoh Hor Fun with Fishballs Jackfruit Curry* Johor Laksa Kesirat Kolo Mee

80 20 131 32 142

Smoked Beef & Bamboo Shoots in Coconut Milk Som Som Pudding Soya Bean Curd Tapai Pulut

124 130 76 23

Kuala Perlis Laksa Kuih Kacau Labu Laksam

28 132 64

Umai* Vadai Wajik Pelangi

145 84 30

Perwira Nadi Trading Sdn Bhd 4th Floor, Wisma Tecna,

Lentil Curry Lompat Tikam Mee Bandung Muar Mini Tapioca Pancakes

12 68 133 92

Yam in Coconut Milk Yam Stem Soup Yong Tau Foo

93 22 78

No. 18A, Jalan 51A/223, 46100 Petaling Jaya, Selangor, Malaysia.

Tel: 03 7966 6333

*Serving dishes courtesy of World Kitchen

56 16 85 121

Web: www.gba.com.my

TOSHIBA SALES & SERVICES SDN BHD Lot 5 & 7, Jalan Jurunilai U1/20, Hicom Glenmarie Industrial Park, 40150 Shah Alam, Selangor, Malaysia.

Tel: 03 5569 2190 Web: www.toshiba.com.my

WEST METRIC SDN BHD No. 66 Jalan SS2/55, 47300 Petaling Jaya, Selangor, Malaysia.

Tel: 03 7877 5216 Fax: 03 7877 5273

WORLD KITCHEN

Fax: 03 7958 8029