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 6mm = 1/4 inch 28 g = 1 oz 1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = 1/2 inch 250 g = 80z = = = = 1 Australian tablespoon 20 ml 4 teaspoons 2.5 cm 1 inch 500 g 1 Ib 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 flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents 1/4 cup = 60 ml = 2 fl oz 1 cup shaved palm sugar = 200 g 1/2 cup = 125ml = 4floz 1 cup grated coconut = 100 g 1 cup = 250 ml = 8 fl oz 1 cup uncooked rice = 200g 2 cups = 500 ml = 16 fl oz = 1 pint 1 cup bean sprouts = 50 g = = = = 4 cups 1 litre 32 fl oz 1 quart 1 cup plain flour 150 g Oven Temperature Guide of When using convection ovens, the out- °C 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 Published by Periplus Editions (HK) Ltd. Distributors Asia Pacific: Berkeley Books Pte Ltd, www.periplus.com 61 Tai Seng Avenue, #02-12 , Singapore 534167 Copyright © 2003 Periplus Editions (HK) Ltd. Tel: (65) 6280-1330; Fax: (65) 6280-6290. All rights reserved. No part of this publication [email protected] may be reproduced, stored in a retrieval www.periplus.com system or transmitted in any form or by any means, electronic, mechanical, photocopying, Indonesia: PT Java Books Indonesia, recording or otherwise without the prior Kawasan Industri Pulogadung written permission of the publisher. JI. Rawa Gelam IV NO.9 Jakarta 13930, Indonesia Tel: 62 (21) 46821088; Fax: 62 (21) 4610206. ISBN 978-0-7946-0667-1 [email protected] Printed in Singapore Photography: Suan I. Lim 12 11 10 Styling: Rohani Jelani, Suan I. Lim 6 5 432 1 Design: Peri plus Design Team H"OV\A,est Le Malay COOKING Rohani Jelani Never before have the manifold flavours of the Malay "kampung" (village) been so accessible. This collection of homestyle recipes offers classic Malay dishes and regional specialities in an easy-to-follow format with simple instructions. Feast on dishes such as Beef Rendang, Sour Fish Curry, Banana Flower Salad, Beef Rib Soup, Herb Rice and Steamed Banana Cakes, and savour the flavours of delicious Malay home cooking. PERI PLUS EDITIONS Singapore. Hong Kong' Indonesia Basic Ingredients varying consistencies and you will need to adjust the thickness by adding water as needed. In general, you should add 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk, and 2 cups of water to Bangkuang is the Malay name Cardamom is a highly aro- 1 cup of coconut cream to for jicama. It is a large tuber, matic pod containing tiny obtain thin coconut milk. shaped like a top. It has a thin black seeds. If whole pods are beige skin covering crisp white used, they should be removed flesh. It tastes slightly sweet and before serving. If seeds are juicy when young but becomes called for, lightly smash the fibrous as it gets older. pods to remove the seeds. Ground cardamom is sold in packets or small tins. Cumin seeds are pale brown to black and usually com- bined with coriander seeds in basic spice mixes. They are Belachan is the Malay name often dry-roasted or lightly for dried shrimp paste. It is a stir-fried in oil to intensify dense mixture of fermented their flavour, which is often ground prawns that must be likened to liquorice. toasted before use—either wrapped in foil and dry- roasted or toasted over a gas flame on the back of a spoon. Chillies come in many sizes. Fresh green and red finger- length chillies are moderately hot. Tiny red, green or orange chili padi (bird's eye chillies) are very hot. Dried chillies Curry leaves are sold in sprigs are usually deseeded, cut into containing 8-15 small, green lengths and soaked in warm leaves with a distinct fragrance water to soften before use. and flavour used to make Chilli powder is made from Indian curries. There is no Belimbing is a pale green ground dried chillies. substitute for curry leaves. acidic fruit about 5-8 cm (2-3 in) long that is related to Coconut cream (santan) and Curry powder is a commer- the larger starfruit. It is used coconut milk can be bought cial blend of spices that varies whole or sliced to add a sour fresh from local wet markets in colour and flavour. Differ- tang to dishes. Substitute and also available canned and ent blends are available for sour grapefruit. in packets. They come in cooking meat, fish or chicken 2 dishes. Use an all-purpose curries, or finely shredded and in 2 tablespoons of warm blend if a specific curry powder added to salads, giving them a water, squeeze and strain to is not available. citrusy flavour. Available frozen remove the seeds and fibres. or dried in supermarkets. Lemongrass is a lemon- scented stalk with a bulbous stem. Peel off the outer layers and only use the lower 8 cm (3 in) of the bulb to flavour sauces or stews. Fennel seeds are larger and Tempeh (fermented soybean paler than cumin seeds, with a cakes) are made of compressed, sweet flavour similar to that lightly fermented soybeans of anise. with a delicious nutty flavor. They are a rich source of pro- tein, calcium and iron, and are low in cholesterol and Pandanus leaves are long, sodium. Look for them in the thin leaves used to impart a refrigerator or freezer sections delicate fragrance and green in supermarkets. hue to cakes and desserts. Substitute bottled pandanus Fenugreek seeds are small, flat essence or vanilla essence. and slightly squarish with a deep furrow. They are bitter, so use sparingly. Torch ginger (bunga kantan) is the edible flower bud of the wild ginger plant. It imparts a subtle perfume to foods. Star anise is an eight-pointed dried tree pod encasing shiny black seeds with a strong Galangal (lengkuas) is similar aniseed flavour. The whole in appearance to ginger. It has spice is used and discarded a highly aromatic flavour that just before serving. is used in curries in much of Southeast Asia. Turmeric (kunyit) is a root with a bright yellow flesh and a pungent flavour. It stains everything permanently, so scrub your knife blade, hands tamarind imparts a truity and chopping board after han- sourness to dishes. To make dling. Substitute 1 teaspoon of Kaffir lime leaves {daun limau tamarind juice, mash about 1 ground turmeric for 2l/2 cm purut) are added whole to tablespoon of tamarind pulp (1 in) of the fresh root. Basic Ingredients 3 Sup Tulang (Beef Rib Soup) 1 kg (2 lbs) beef ribs or 1 To prepare the Spice Mix, dry-fry all the ingredients oxtail, cut into large in a skillet over low heat until crisp and fragrant but chunks, fat removed not yet browned, about 3 minutes. Set aside to cool. 4 cm (1½ in) fresh ginger When cooled, grind the mixture in a mortar or spice root, scraped and grinder until fine. bruised 2 Place the Spice Mix, beef ribs or oxtail, ginger, garlic 4 cloves garlic, peeled and water in a large pot. Bring to a boil, skimming off and bruised any fat or foam that rises to the surface. Then reduce 3 litres (12 cups) water the heat, cover and simmer gently until the beef is 2 onions, cut into wedges tender, about 2 hours, adding more water as needed. 2 tomatoes, cut into 3 When the beef is tender, remove the garlic and ginger. wedges Add the onions, tomatoes, potatoes and carrot, and 2 potatoes, peeled and season with the salt. Bring to a boil again, cover and cut into chunks simmer until the vegetables are tender, about 15 to 1 carrot, scraped and 20 minutes. Serve piping hot, garnished with the fried thickly sliced shallots, spring onions and Chinese celery. 1 teaspoon salt 4 tablespoons deep-fried shallots, to garnish If using a pressure cooker, reduce the liquid from 3 litres 2 spring onions, thinly (12 cups) to 1 ½ liters (6 cups) and cook under full pres- sliced, to garnish sure for 30 minutes, then proceed to step 3 and continue 1 sprig Chinese celery cooking. Chinese celery (daun sup) stems are very slen- (daun sup), thinly sliced, der and fragrant. The leaves are strongly flavoured and to garnish more pungent than normal celery. Substitute celery leaves or Italian parsley. Spice Mix 1 tablespoon coriander seeds Serves 4 Preparation time: 20 mins 2 teaspoons cumin seeds Cooking time: 2 hours 25 mins 2 teaspoons fennel seeds 1 teaspoon black peppercorns 1 cinnamon stick (4 cm/1 ½ in) 4 cardamom pods, bruised 8 cloves 2 star anise pods 4 Soups 5 Sup Ikan Asam (Tamarind Fish Soup) 4 whole small mackerel 1 If using whole fish, clean and rinse thoroughly. (ikan kembong), about 2 Place the water, salt, tamarind juice, shallots, garlic, 600 g (1½ lbs), or galangal and chillies in a saucepan or wok and bring to 4 mackerel steaks (ikan a boil. Then lower the heat and simmer for 10 minutes. tenggiri) 3 Add the fish and simmer gently until just cooked, 750 ml (3 cups) water about 8 to 10 minutes. Serve immediately with fra- 1 teaspoon salt grant fluffy rice. 4 tablespoons tamarind juice (page 3) Serves 4 6 shallots, sliced Preparation time: 10 mins 4 cloves garlic, sliced Cooking time: 20 mins 1 cm ½ in) fresh galan- gal root, peeled and sliced 2 red finger-length chillies, halved lengthwise, or 6 chili padi, deseeded 6 Green Papaya Soup with Prawns (Masak Titik Betik) ]/2 unripe papaya, about 1 Peel the papaya and remove the seeds, cut it length- 500 g (½ lb) wise into 4 cm (1½ in) slices, then cut across into 1 teaspoon belachan 1 cm (½ in) chunks. (dried shrimp paste), 2 Grind the belachan, chillies and shallots in a mortar roasted (page 2) or blender, adding a little water if necessary to keep 2-3 red finger-length the blades turning. chillies, deseeded 3 Place the ground mixture in a pot with the water 4 shallots, peeled and bring to a boil. Then reduce the heat, cover, and 1 litre (4 cups) water simmer for 10 minutes. 1 teaspoon salt 4 Add the papaya slices and bring to a boil. Then 150g(5 oz) fresh reduce the heat, cover, and simmer for 10 minutes medium prawns, peeled until the papaya is tender. Season with the salt. and deveined 5 Add the prawns and simmer until they change colour, about 2 to 3 minutes. Remove from the heat Serves 4 and serve with rice. Preparation time: 20 mins Cooking time: 30 mins Soups 7 8