Periplus Mini Cookbooks Authentic Malay Cooking

69 Pages·2013·117.972 MB·English

by  Meriam Ismail

Measurement Conversions
All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring
cups and spoons are used throughout, and all cup and spoon measurements are level.
We have used medium-sized (60 g, grade 3) eggs in all recipes.
International Measures
Volume Lengths Weights
1 teaspoon = 5 ml 6 mm = 1/4 inch 28 g = 1 oz
1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = 1/2 inch 250 g = 8 oz
1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 cm = 1 inch 500 g = 1 lb
We have used international 15 ml tablespoon measures. If you are using an Australian
20 ml tablespoon, the difference will not be noticeable for most recipes. However, for
fl our, cornstarch or baking powder, subtract one teaspoon for each tablespoon specifi ed.
Cup Equivalents
1/4 cup = 60 ml = 2 fl oz 1 cup coriander leaves = 50 g
1/2 cup = 125 ml = 4 fl oz 1 cup shaved palm sugar = 200 g
1 cup = 250 ml = 8 fl oz 1 cup chilli paste = 200 g
2 cups = 500 ml = 16 fl oz = 1 pint 1 cup plain fl our = 150 g
4 cups = 1 liter = 32 fl oz = 1 quart 1 cup roasted peanuts = 150 g
1 cup uncooked rice = 200 g
Oven Temperature Guide
When using convection ovens, the out- ºC ºF
side of the food may cook too quickly. Low 150 300
As a general rule, set the oven tempera- Moderate 180 350
ture 15°C to 20°C lower than the tempera- Med. Hot 200 400
ture indicated in the recipe, or refer to Hot 220 425
your oven manual. Very Hot 230 450
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Authentic
Malay

COOKING
Meriam Ismail
This collection of recipes provides the opportunity to
experience the flavours of authentic Malay cooking.
Surprise your family and friends with dishes like Malay-style Fried
Rice, Kelantan-style Laksa, Chicken Rendang, Rojak, and desserts like
Serikaya, Akok, Tepung Pasung and many more.
PERIPLUS EDITIONS
Singapore (cid:129) Hong Kong (cid:129) Indonesia
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Introduction
This collection of recipes provides the opportunity for young homemakers to
appreciate and continue the tradition of Malay cooking. To Malaysians—it offers
the experience of trying out various traditional Malay dishes. To cooks in the rest of
the world—it gives a basic introduction to authentic Malay dishes in the hope that
this may enrich their culinary skills.
Rice is the staple food in Malaysia. It comes in two types: plain or glutinous.
Both types can be in the form of grain or powdered form. The powdered form is
often used for making desserts. It is also used for making noodles. The plain grain
type is for daily consumption served during meals, while the glutinous type is used
for desserts and is often cooked by steaming. The method for cooking rice in this
book is using the modern rice cooker. A procedure is also included for those who
do not have electric rice cookers.
Many recipes in this book may also have some influence from other ethnic
groups in Malaysia, such as the Chinese or the Indians. For example, many Malay
communities in Kelantan and other parts in Malaysia eat rice vermicelli and tofu
soup, a dish that of course originated with the Chinese community. Similarly, the
Malays as well as other groups throughout the country consume spicy curry dishes
in their daily meals, an influence from Indian culture.
Essential Malay Ingredients
Asam gelugur is the Malay Banana leaves infuse a Black prawn paste (hae
name for the sweet-sour delicate flavour and aroma koh) is a black, pungent,
garcinia fruit that resembles to food and are used as molasses-like season-
a dried apple. Dried slices wrappers when steaming ing made of fermented
of the fruit are used in place or grilling dishes, or as little prawns, salt, sugar and
of tamarind pulp in some trays to hold food when thickeners. It is used as a
Malay and Nonya dishes. cooking. Soften the leaves sauce or a dip. It is some-
slightly in boiling water times labelled as petis and
before use to prevent them is unrelated to belachan.
from cracking when folded.
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moderately hot. Tiny red, and also available canned
green or orange bird’s-eye and in packets. They come
chillies (chilli padi) are in vary ing consistencies and
very hot. Dried chillies are you will need to adjust the
usually deseeded, cut into thickness by adding water
lengths and soaked in warm as needed. In general, you
Candlenuts are waxy and water to soften before use. should add 1 cup (250 ml)
straw-coloured. They are Chilli powder is made from of water to 1 cup (250 ml)
ground to add texture and ground dried chillies. Chilli of canned or packet coco-
flavour to spice pastes and paste consists of ground nut cream to obtain thick
curry mixtures. Almonds, fresh chillies, some times coconut milk, and 2 cups
cashews or macadamia nuts mixed with other ingredi- (500 ml) of water to 1 cup
may be substituted. ents such as vinegar, garlic (250 ml) of coconut cream to
or black beans, and com- obtain thin coconut milk.
monly sold in jars. You can
make your own and store
it in the refrigerator, or
purchase ready-made chilli
paste in Asian markets and
well-stocked supermarkets.
Cardamom is a highly aro-
matic pod containing tiny Coriander is a pungent
black seeds. If whole pods herb and spice plant that is
are used, they should be essential in Southeast Asian
removed before serving. If cooking. It is widely avail-
seeds are called for, lightly able in supermarkets and
smash the pods to remove can easily be grown at home.
the seeds. Ground carda- Coriander leaves are used
mom is sold in packets or Cinnamon is lighter in as a herb and a garnish.
small tins. colour, thinner, and more They are sold in bunches,
expensive than cassia bark, sometimes with the roots still
which is often sold as cinna- attached. Small, round cori-
Dried chillies
mon. Cassia has a stronger ander seeds have a mild cit-
flavour than cinnamon, but rus fragrance. The seeds are
makes an acceptable sub- used whole, or ground into
stitute. Do not use ground a powder that is the basis for
Bird’s-eye chillies cinnamon as a substitute many curries and sauces.
where cinnamon sticks are
called for.
Finger-length
chillies
Chillies come in many
sizes. Fresh green and red Coconut milk can be bought Curry leaves are sold in
finger-length chillies are fresh from local wet markets sprigs containing 8–15
Essential Malay Ingredients 3
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small, green leaves with a that must be toasted before
distinct fragrance and fla- use—either wrapped in foil
vour used to make Indian and dry-roasted or toasted
curries. There is no substi- over a gas flame on the back
tute for curry leaves. of a spoon.
Laksa leaves (daun kesum),
also known as polygonum,
is a fragrant herb that is
traditionally added to laksa
dishes. The spear-shaped
Curry powder is a com- leaves wilt quickly once they
mercial blend of spices Fennel seeds are larger and are plucked off the stem
that varies in colour and paler than cumin seeds, with and have an intense fra-
flavour. Different blends are a sweet flavour similar to grance reminiscent of lemon
available for cooking meat, that of anise. with a hint of eucalyptus.
fish or chicken dishes. Use Substitute mint and corian-
an all-purpose blend if a der leaves.
specific curry powder is not
available.
Fenugreek seeds are small, Lemongrass is a lemon-
flat and slightly squarish scented stalk with a bulbous
with a deep furrow. They are stem. Peel off the outer lay-
Cumin seeds are pale brown bitter, so use sparingly. ers and only use the lower
to black and usually com- 8 cm (3 in) of the bulb to
bined with coriander seeds in flavour sauces or stews.
basic spice mixes. They are
often dry-roasted or lightly
stir-fried in oil to intensify
their flavour, which is often
likened to liquorice.
Mustard seeds (biji sawi)
are small, round and either
Galangal (lengkuas) is simi- brownish black or yellow
lar in appearance to ginger. in colour. Brown-black
It has a highly aromatic fla- mustard seeds are used in
Dried prawn paste or vour that is used in curries. southern Indian cuisines
belachan is a dense mixture and impart a nutty flavour
of fermented ground prawns to dishes.
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to batters for fried foods and and a pungent flavour. It
pastries to make the food stains everything perma-
crispy. Available at your local nently, so scrub your knife
grocers or supermarkets. blade, hands and chop-
ping board after handling.
Substitute 1 teaspoon of
Palm sugar (gula melaka) ground turmeric for 2.5 cm
is made from the sap of (1 in) of the fresh root.
coconut or arenga palms.
It comes in rectangular or
cylindrical blocks and varies
in colour from gold to light
brown with a strong caramel Star anise is an eight-
taste. Substitute dark brown pointed dried tree pod
sugar or maple syrup. encasing shiny black seeds
with a strong aniseed fla-
vour. The whole spice is
used and discarded just
before serving. White vinegar called for in
the recipes in this book is the
normal distilled vinegar sold
in bottles in supermarkets.
Some Malaysian cooks pre-
fer rice vinegar or cider vin-
egar instead. Vinegar is used
to make condiments or as a
preservative and any type of
Pandanus leaves are long, Tamarind pulp (asam) is vinegar may be substituted.
thin leaves used to impart a the fruit of the tamarind tree
delicate fragrance and green seed pod. It is sold dried in
hue to cakes and desserts. packets or jars and generally
Substitute bottled pandanus still has some seeds and pod
essence or vanilla essence. fibres mixed in with the dried
pulp. It is used as a souring
agent in many Malaysian
dishes. The dried pulp keeps
indefinitely in an airtight
container. Wild ginger buds (bunga
kantan) are the pink buds
of wild ginger plants, also
known as torch ginger. They
Slaked lime (kapur sirih) is are highly aromatic and
a paste obtained by grinding lend a subtle but distinct
sea shells in a little liquid. fragrance to dishes of Malay
This is the lime which is and Nonya origin. Ginger
chewed with betelnuts, gam- Turmeric (kunyit) is a root buds are available in fresh
bir and tobacco. It is added with a bright yellow flesh markets and supermarkets.
Essential Malay Ingredients 5
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Basic Recipes
Satay Sauce
6–8 dried red chillies, 1 teaspoon coriander 31/4 cups (800 ml) water
deseeded, cut into short powder 1 stalk lemongrass, tender
lengths and soaked to 1/2 teaspoon cumin powder inner part of bottom third
soften 1/2 teaspoon fennel powder only, slightly bruised
4 shallots 6 tablespoons oil 3 tablespoons Tamarind
2 cloves garlic 350 g (21/4 cups) roasted Juice (page 7)
2-cm (3/4-in) galangal root peanuts, skins removed, 3 tablespoons shaved palm
1/2 teaspoon turmeric coarsely ground sugar or dark brown sugar
powder 3 candlenuts or macad amia 1 tablespoon salt
nuts, coarsely ground
1 Grind the chillies, shallots, garlic, galangal, turmeric, coriander, cumin and fennel
to a fine paste in a mortar or blender, adding a little water if necessary to keep the
blades turning.
2 Heat the oil in a frying pan. Fry the grounded spice paste over medium heat for
5 minutes until fragrant. Remove and set aside.
3 Mix the ground peanuts and candlenuts in a saucepan. Add the water and lemon-
grass. Bring to a boil over medium heat, stirring constantly. Add the fried spice paste.
Stir in the Tamarind Juice, palm sugar and salt. Keep stirring over medium-low heat
until the oil in the mixture surfaces and the consistency of the mixture slightly thick-
ens. Remove from the heat and serve as a dip with satay dishes.
Toasted Grated Coconut (Kerisik)
200 g (2 cups) freshly 1 Dry-fry the grated coconut in a frying pan for about
grated coconut 10 minutes over low heat, stirring constantly until light
golden brown. Set aside to cool.
2 When cool enough to handle, pound the fried grated
coconut with a mortar and pestle until fine. Store in an
airtight container until ready for use.
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Crispy Fried Shallots
12 shallots 1 Soak the shallots in salted water for 5 minutes, then
1 cup (250 ml) oil peel and slice thinly. Pat dry the sliced shallots thor-
oughly with paper towels.
2 Heat the oil in a frying pan and stir-fry the shallots
over moderate heat until golden brown and crispy.
Drain on paper towels and set aside to cool. Store in an
airtight container. Keeps up to 2–3 weeks.
Mixed Pickled Fruit Chutney (Acar Buah)
250 g (11/4 cups) shaved 2/3 cup (150 ml) oil, for Fruit
palm sugar or dark brown frying 15 dried star fruit
sugar 100 g (1/2 cup) chilli paste 6 pickled limes
3/4 cup (185 ml) water 2 tablespoons curry powder 10 Chinese dates or jujubes
1/4 cup (60 ml) white vin- Salt and sugar, to taste (unseeded)
egar 80 g (3/4 cup) sesame 5 pickled plums
15 shallots thinly sliced seeds, dry-roasted 5 unseeded preserved or
10 cloves garlic, thinly sliced 1 tablespoon mustard dried prunes
5 pieces (2.5-cm/1-in) gin- seeds, dry-roasted 1 tablespoon dried raisins
ger, thinly sliced
1 Bring the palm sugar or dark brown sugar and water to a boil in a saucepan. Stir in
the vinegar. Add the sliced shallots, garlic and ginger. Return to a boil, remove from
the heat and set aside.
2 Heat the oil in a frying pan over medium heat. Fry the chilli paste and curry pow-
der for 3 minutes or until fragrant. Add all the Fruit ingredients and stir.
3 Pour in the palm sugar mixture, season to taste with salt and sugar. Cook for
another 10 minutes. Add the sesame and mustard seeds.
4 Remove from the heat and allow to cool thoroughly, then transfer to an airtight
container and keep refrigerated.
Tamarind Juice
1 tablespoon tamarind pulp 1 Soak the pulp in the warm water for 5 minutes.
1/4 cup (60 ml) warm water 2 Mash well with your fingers and then strain through
a sieve to obtain the juice. Discard any seeds and fibres.
Basic Recipes 7
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8 Rice
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