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 Published by Periplus Editions (HK) Ltd. Distributors Asia Pacifi c: Berkeley Books Pte Ltd, www.periplus.com 61 Tai Seng Avenue, #02-12, Singapore 534167 Copyright © 2011 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, photocopy- Indonesia: PT Java Books Indonesia, ing, recording or otherwise without the prior Kawasan Industri Pulogadung written permission of the publisher. Jl. Rawa Gelam IV No. 9 Jakarta 13930, Indonesia Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206. [email protected] Printed in Singapore www.periplus.co.id 15 14 13 12 11 1108CP Photography: Suan I Lim 8 7 6 5 4 3 2 Food Styling: Chow Chui Lin Design: Periplus Design Team AAuutthheennttiicc MMaallaayy vv44..iinndddd iiii 77//66//1111 1122::2222 PPMM 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 AAuutthheennttiicc MMaallaayy vv44..iinndddd 11 11//1199//1111 55::1100::1188 PPMM 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. 2 AAuutthheennttiicc MMaallaayy vv44..iinndddd 22 11//1199//1111 55::1100::2211 PPMM 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 AAuutthheennttiicc MMaallaayy vv44..iinndddd 33 11//1199//1111 55::1100::2222 PPMM 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. 4 AAuutthheennttiicc MMaallaayy vv44..iinndddd 44 11//1199//1111 55::1100::2255 PPMM 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 AAuutthheennttiicc MMaallaayy vv44..iinndddd 55 11//1199//1111 55::1100::3311 PPMM 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. 6 AAuutthheennttiicc MMaallaayy vv44..iinndddd 66 11//1199//1111 55::1100::3344 PPMM 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 AAuutthheennttiicc MMaallaayy vv44..iinndddd 77 11//1199//1111 55::1100::3344 PPMM 8 Rice AAuutthheennttiicc MMaallaayy vv44..iinndddd 88 11//1199//1111 55::1100::3344 PPMM