Wendy Hutton - A touch of tropical spice: from chili crab to laksa: 75 easy-to prepare dishes from monsoon Asia

The recipes in this book were created by: Four Seasons Resort Bali at Jimbaran Bay Executive Chef Marc Miron Four Seasons Resort Bali at Sayan Resort Chef Vindex Valentino Tengker Four Seasons Resort Maldives at Kuda Huraa Executive Chef Frank Ruidavet Four Seasons Hotel Singapore Executive Chef Martin Awyong Chinese Executive Chef Jereme Leung

The publisher wishes to thank Neil Jacobs and the management and staff of Four Seasons Resorts and Hotels Asia Pacic for their generous assistance in the production of this book.

Special thanks to the following shops for the loan of their beautiful tableware and fabrics:

Club21

www.clubtwentyone.com

Galeri Esok Lusa

gundul@idola.net.id

Boutique at Four Seasons Resort Jimbaran Bay

PT. Jenggala Keramik Bali

www.jenggalashop.com

John Hardy

PO Box 2555 Tonja, Denpasar, Bali

Lotus Arts De Vivre

www.lotusartsdevivre.com

Narumi Serasi Indah

narumibl@indosat.net.id

Resort Shop at Four Seasons Resort Maldives

Sayan Shop at Four Seasons Resort Sayan

Props Credits
Page 2; 77 platter & napkin holder Sayan Shop
Page 7; 76 chopsticksJohn Hardy
Page 26; 32-33; 35 Jenggala Keramik
Page 27; 47 saucersJenggala Keramik
Page 28 shell & coral spoonsLotus Arts De Vivre
Page 38 placematResort Shop (Maldives)
Page 39 platterGaleri Esok Lusa
Page 45 chopsticksJenggala Keramik
Page 48 shell & silver serversLotus Arts De Vivre
Page 50 plateJenggala Keramik
Page 51 platterJenggala Keramik
Page 55 coasterBoutique (Jimbaran Bay)
Page 56 Jenggala Keramik
Page 57 silver bowl & shell spoon Lotus Arts De Vivre
Page 59 placematSayan Shop
Page 61 traySayan Shop
Page 62 plateJenggala Keramik; matSayan Shop
Page 64 bowlJenggala Keramik; cutleryBoutique (Jimbaran Bay)
Page 67 silver & coconut plate John Hardy
Page 73 platterNarumi Serasi Indah
Page 81; 90 platesJenggala Keramik; traySayan Shop
Page 84 plateJenggala Keramik; matSayan Shop
Page 85 plateJenggala Keramik; traySayan Shop
Page 88 chopsticks & fabricResort Shop (Maldives)
Page 89 plateNarumi Serasi Indah
Page 93 platterJenggala Keramik
Page 102 fabric Resort Shop (Maldives)
Page 106 bowlJenggala Keramik; tray & basketSayan Shop
Page 107 cutleryJohn Hardy; plateNarumi Serasi Indah
Page 108 plateJenggala Keramik
Page 109 plateGaleri Esok Lusa
Page 110 platterJenggala Keramik; lacquer dishSayan Shop
Page 116 horn bowlClub21; gold lilgree chopsticksLotus Arts De Vivre
Page 124 silver & wood trayJohn Hardy
Page 126 plateClub21
Page 130 matSayan Shop
Page 133 bowl & plateJenggala Keramik
Page 134 platterJohn Hardy
Page 135 table settingJenggala Keramik; spoonBoutique (Jimbaran Bay)
Page 141 bowl & plateJenggala Keramik

Thanks also to Mrs Ong Kiat Kim,
Yaeko Masuda, and Magdalene Ong.

A delightful array of sambals, sauces, dips, chutneys and pickles

2 tablespoons oil

5 cloves garlic, sliced

4 small shallots, sliced

1 red nger-length chili, deseeded and sliced

1 birds-eye chili, deseeded and sliced

1 cup (200 g) nely diced fresh pineapple

1 teaspoon dried shrimp paste (belachan), dry- roasted and crushed (see page 19)

teaspoon salt

teaspoon sugar

Heat the oil in a saucepan and add the garlic, shallots and chilies. Fry for about 45 minutes. Add the pineapple and stir-fry for another 5 minutes, then stir in the dried shrimp paste, salt and sugar, mixing well.

Remove from the heat, cool, then transfer to a mortar or blender and grind until smooth, adding a little water if necessary, to keep the blades turning. Transfer to small serving bowls. Serve as a dip with Shrimp and Chicken Satays (page 35).

Serves 4 Preparation time: 10 mins Cooking time: 10 mins

teaspoon dried shrimp paste (belachan), dry roasted (see page 19)

1 tablespoon lime or lemon juice

2 teaspoons oil

teaspoon salt

Ground black pepper, to taste

810 small shallots, thinly sliced

68 stalks lemongrass, tender inner part of bottom third only, thinly sliced

10 kafr lime leaves, nely sliced

1 red nger-length chili, deseeded and sliced

23 birds-eye chilies, deseeded and sliced

Mix the dry-roasted dried shrimp paste with the lime juice, oil, salt and pepper until dissolved. Then add the remaining ingredients and mix well. Serve with Grilled Whole Snapper (page 107) and Spicy Grilled Fish Fillets (page 109).

Serves 4 Preparation time: 5 mins

3 tablespoons oil

5 small shallots, nely sliced

2 cloves garlic, minced

68 red nger-length chilies, deseeded and nely sliced

1 tablespoon dried shrimp paste (belachan), dry-roasted (see page 19)

1 small tomato, nely chopped

1 tablespoons sugar

teaspoon salt

teaspoon ground black pepper

Heat the oil in a small pan and add the shallots, garlic, chilies, dried shrimp paste and tomato. Stir-fry over low-medium heat until fragrant, 34 minutes. Add the sugar, salt and pepper. Cook for another 10 minutes, stirring frequently to prevent the mixture from sticking.

Cool and blend coarsely before using. Use this sambal for Tropical Chicken Salad (page 62)

Serves 4 Preparation time: 10 mins Cooking time: 15 mins.

810 red nger-length chilies, deseeded and sliced

10 small shallots, sliced

1 tablespoon dried shrimp paste (belachan), dry-roasted (see page 19)

2 tablespoons fresh lime juice

1 teaspoon sugar

1 teaspoon salt

4 small limes (kalamansi limes), tops sliced off, or 1 regular lime, quartered

Grind all the ingredients to a paste in a mortar or blender, adding a little water if necessary to keep the blades turning.

Transfer to 4 small dipping saucers, add a lime to each portion and serve with Hokkien Noodles (page 72).

Serves 4 Preparation time: 5 mins

6 red nger-length chilies, deseeded and sliced

1 teaspoon dried shrimp paste (belachan), dry-roasted (see page 19)

4 small limes (kalamansi limes), or 1 regular lime, quartered

Pound or grind the chilies together with the dried shrimp paste to form a paste.

Divide between 4 small bowls and add a small lime to each bowl for squeezing into the sambal to taste. Serve in small dipping saucers with Singapore Seafood Laksa (page 60) and Sumatran Chicken Laksa (page 61).

Serves 4 Preparation time: 5 mins

2 tablespoons oil

3 small shallots, sliced

1 clove garlic, sliced

2 red nger-length chilies, deseeded and sliced

1 teaspoon minced galangal root

1 teaspoon minced fresh ginger root

tomato, chopped

1 tablespoon thick sweet soy sauce (kecap manis)

1 teaspoon sugar

1 teaspoon fresh lime juice

teaspoon salt

Pinch of ground black pepper

Heat the oil in a small pan and add the shallots and garlic. Stir-fry over low heat for 2 minutes, then add the remaining ingredients. Cook over low-medium heat, stirring frequently, for 8 minutes.