Rohani Jelani - Mini Malysian Hawker Favourites

Published by Periplus Editions (HK) Ltd. www.periplus.com Copyright 2001 Periplus Editions (HK) Ltd. All rights reserved. The publisher would like to thank the following for the use of their tableware: Claycraft (Suria KLCC, Kuala Lumpur) pages 7, 9, 13,16, 27, 34, 45, 53, 60 and 63. ISBN: 9781462911127 (ebook) Printed in Singapore 1107CP 14 13 12 11 10 9 8 7 6 5 4 3 Distributors Asia Pacific: Berkeley Books Pte Ltd 61 Tai Seng Avenue, #0212 Singapore 534167 Tel: (65) 62801330; Fax: (65) 62806290 www.periplus.com Indonesia: PT Java Books Indonesia Kawasan Industri Pulogadung, Jl. 9, Jakarta 13930, Indonesia Tel: (62) 21 46821088; Fax (62) 21 4610206 www.periplus.co.id Photography: Suan I. Lim. Lim.

Recipe tester: Angie Ng. Design: Periplus Design Team

Bangkuang is the Malay name for jicama. It is a large root, shaped like a top. It has a thin beige skin covering crisp, white flesh. It tastes slightly sweet and juicy when young but becomes fibrous as it gets older. Cardamom is a highly aromatic pod containing tiny black seeds. Cardamom is a highly aromatic pod containing tiny black seeds.

If whole pods are used, they should be removed before serving. If seeds are called for, lightly smash the pods and deseed. Ground cardamom is sold in packets or small tins. Chinese celery leaves (daun sup) are smaller, darker and more fragrant than Western celery. They are used as a garnish for soups. 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 are usually deseeded, cut into lengths and soaked in warm water to soften before use. Chilli powder is made from ground dried chillies. Coconut cream and coconut milk (santan) can be bought fresh from local wet markets and are also available canned and in packets. They come in 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 1 cup of coconut cream to obtain thin coconut milk. Coriander leaves have a strong flavour and aroma. They are typically used as a garnish. Small, round coriander seeds are used whole, or ground to a powder and used in spice mixes. Cumin seeds are pale brown to black and usually combined with coriander seeds in basic spice mixes. Curry leaves are sold in sprigs with 815 small, green leaves and are so-called because they are used to flavour Indian curries. Five spice powder is a blend of star anise, cinnamon, cloves, fennel and Sichuan pepper. Five spice powder is a blend of star anise, cinnamon, cloves, fennel and Sichuan pepper.

It is sold in packets throughout Asia. Garam masala is an Indian blend of powdered spices, usually including cinnamon, cardamom, cloves, fennel and black pepper. Garlic chives, also known as Chinese chives (ku chui), look like very thin, flat chives or spring onions, but have a more emphatic, garlicky flavour than Western chives. Hae ko (fermented prawn sauce) is a black, pungent, molasses-like seasoning made of fermented prawns, salt, sugar and thickeners. Ikan bilis (dried whitebait) are tiny fish usually sold salted and dried. Discard the head and black intestinal tract before use.

Or, buy them cleaned and ready to use. Lemongrass (serai) is a lemon-scented stalk with a thick stem. Discard the outer layers and only use the thick lower end of the bulb to flavour sauces or stews. Oyster sauce is the rich extract of dried oysters added to stir-fried meat and vegetable dishes. It comes in bottles that must be refrigerated once opened. Pandanus leaves are long, thin leaves used to impart a delicate fragrance and green hue to cakes and desserts.

Substitute bottled pandanus essence or vanilla essence. Rice flour is made from ground rice grains. It is used to make the dough and batter for many desserts in Asia. Sold in plastic packets in supermarkets and provision shops. Soy sauce is brewed from soybeans, wheat and salt. Black soy sauce is denser and less salty, and adds a smoky flavour to dishes. Black soy sauce is denser and less salty, and adds a smoky flavour to dishes.

Available in bottles in supermarkets and provision shops. Tamarind (asam) imparts a fruity sourness to dishes. To make tamarind juice, mash about 1 tablespoon of tamarind pulp in 2 tablespoons of warm water, squeeze and strain to remove the seeds and fibres. Tofu or bean curd is very rich in protein. Firm tofu holds its shape well when cut or cooked and has a strong, slightly sour taste. Turmeric (kunyit) is a root similar to ginger, but with a bright yellow flesh and a pungent flavour. Turmeric (kunyit) is a root similar to ginger, but with a bright yellow flesh and a pungent flavour.

The fresh root has much more flavour than dried turmeric powder. Yam, also known as taro, is a starchy tuber with dark brown skin and flesh ranging from white to purple. It must be peeled and thoroughly cooked before eating.

Mee (Fresh yellow egg noodles)	Kway teow (Fresh flat rice noodles)	Fresh laksa noodles	Beehoon (Dried rice vermicelli)

Noodles are a universal favourite in Malaysia. Mee (fresh yellow egg noodles) (mee) are heavy, spaghetti-like noodles made from wheat flour and egg.