Wendy Hutton - Authentic Recipes from Malaysia

Portions

In homes and restaurants throughout Malaysia and most of Asia, food is seldom served in individual portions. Main dishes and condiments are normally placed on the table for people to help themselves, family style. Small amounts of these dishes are eaten with copious quantities of fragrant, fluffy rice, sticky glutinous rice or wheat or rice noodles. This makes it difficult to estimate the exact number of portions each recipe will provide. As a general rule, however, the recipes in this book will serve 4-6 people as part of a meal with rice and three other main dishes.

Malaysian seasonings

Malaysians are fond of strong flavoursspicy, salty, sour and sweet. The amounts of chilli, soy sauce, sugar and lime juice given in the following recipes are guides, not absolute measures. Bear in mind that you can always increase the amount of seasonings later when preparing a dish. Seasonings may also be added individually at the table, so be careful not to overdo it in the initial stages.

Sambals, dips and achars

The recipes on pages 32-35 for sauces and condiments can be prepared in larger quantities and stored in a refrigerator or freezer for some time afterward. No Malaysian home is complete without a small bottle of one of these sambals or pickles in the refrigerator.

Ingredients

Many Malaysian ingredients are now available in well-stocked supermarkets outside Malaysiaincluding coriander leaf (cilantro), galangal root, coconut cream, palm sugar and lemongrass. If you're not in Malaysia or a neighbouring region, look for ingredients that are more difficult to find in Asian specialty shops. Items like belachan (dried prawn paste) and black soy sauce or wild ginger buds are essential in the preparation of certain dishes. Check the ingredient listings on pages 26-31 for alternate names. You can also check the Internet listings on page 112 for possible sources. If still difficult to locate, see pages 26-31 for possible substitutes.

Tips on grinding spices

When using a mortar and pestle or blender to prepare spice pastes, it helps to peel and slice the ingredients finely before grinding. Grind tougher ingredients first before grinding the softer ones. Add a little liquid (oil, coconut milk or water, depending on the recipe) to keep the blades turning. Be sure not to overload the blenderif the quantity is too large, pulse them in batches and grind each batch before grinding the next. If you have to roast some ingredients before grinding, allow them to cool down before grinding. Spice pastes need only be ground coarselynot to a puree. Store unused spice pastes in plastic wrap or an airtight container in the refrigerator or freezer.

Time estimates

Estimates are given for food preparation and cooking, and are based on the assumption that a food processor or blender will be used to grind spices.

2 tablespoons oil

2 small unripe mangoes (300 g/10 oz total), peeled and cut into 1 cm ( in) cubes to yield 1 cup

Spice Paste

teaspoon cumin seeds

teaspoon fennel seeds

teaspoon coriander seeds

teaspoon turmeric powder

1 cm ( in) ginger, sliced

2 red chillies, deseeded and sliced

3 shallots, sliced

2 cloves garlic, sliced

Whole Spices

2 cloves

cinnamon stick (2 cm/1 in)

1 star anise pod

1 cardamom pod, lightly bruised

Dressing

cup (125 ml) white vinegar

1 heaped tablespoon raisins

3 tablespoons sugar

teaspoon salt

Grind the Spice Paste ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning.

Heat the remaining oil in a pan and stir-fry the Spice Paste and Whole Spices over medium heat until fragrant, about 10 minutes.

Add the Dressing ingredients and the mangoes to the pan. Reduce the heat to low and cook for 20 minutes until the mangoes are soft. Add 1 -2 tablespoons additional sugar if the mangoes are very sour. Store the chutney in the refrigerator for up to a month in a sealed jar. Serve as an accompaniment to meat and fish dishes.

Makes 1 cup
Preparation time: 15 mins
Cooking time: 30 mins

12 large red chillies, deseeded and sliced

2 tablespoons belachan (dried prawn paste), roasted

2/3 cup (165 ml) water

cup (60 ml) lime juice

Blend the chillies and belachan with the water until coarse. Season with the lime juice. Keeps for 3 weeks in the refrigerator. Serve with rice, noodles and as a dip for fried foods.

Makes 1 cup
Preparation time: 15 mins

1 small ripe mango (about 250 g/8 oz), peeled and diced

4 mint leaves, coarsely chopped

4 coriander leaves (cilantro), coarsely chopped

Basic Chilli Sauce (recipe below)

Prepare the Basic Chilli Sauce. Add the mango, mint and coriander leaves, and mix well. Serve immediately as a side dish with rice meals.

Makes 2 cups
Preparation time: 5 mins

125 g (4 oz) shallots

1 cup (250 ml) oil

Soak the shallots in salted water for 5 minutes, then peel and slice thinly. Pat dry the sliced shallots thoroughly with a paper towel.

Heat the oil in a skillet and stir-fry the shallots over moderate heat until golden brown and crispy. Drain and set aside to cool. Store in an airtight container for 2 to 3 weeks. Use as a crispy garnish on noodles, rice and vegetable dishes.

Makes cup
Preparation time: 30 mins
Cooking time: 10 mins

1 small cucumber (about 200 g/7 oz), peeled, deseeded and diced

pineapple (150 g/5 oz), peeled and diced

1 red chilli, thinly sliced

1 small onion, sliced

2 tablespoons lime juice

1 tablespoon sugar

teaspoon salt

Combine all the ingredients in a small salad bowl. Keeps refrigerated for 3 days. Serve as a condiment with spicy rice and chicken.

Makes 2 cups
Preparation time: 15 mins

4 red chillies, deseeded and sliced

1 shallot, peeled and halved

1 tablespoon oil

1 tablespoon sugar

teaspoon salt

cup (100 g) roasted peanuts with skins intact

2/3 cup (30 g) ikan bilis (dried anchovies), heads and intestinal tracts removed and fried until crisp

Grind the chillies and shallot to a paste in a mortar or blender. Heat the oil and gently stir-fry the paste with the sugar and salt for 1 minute. Add the peanuts and ikan bilis, and stir-fry for another 3 minutes. Remove from the heat and set aside to cool. Keeps in the refrigerator for 3 weeks. Serve with nasi lemak for breakfast or as a snack or appetiser.

Makes 1 cups
Preparation time: 10 mins
Cooking time: 5 mins

4 red chillies, deseeded and sliced

3 tablespoons water

2 tablespoons white vinegar

1 tablespoon sugar

teaspoon salt

Blend the chillies and water in a mortar or blender. Add the blended mixture and the rest of the ingredients to a pan and bring to a boil. Then remove from the heat and set aside to cool. Serve with fried rice, noodles, fritters and deep-fried foods. Keeps refrigerated for 3 months.

Makes cup (125 ml)
Preparation time: 5 mins
Cooking time: 2 mins

4 red chillies, sliced

3 cm (1 in) ginger, sliced

3 cloves garlic

5 tablespoons water

1 tablespoons sugar

1 tablespoons lime juice

1 teaspoon salt

teaspoon sesame oil

Grind the chillies, ginger, garlic with water in a mortar or blender. Season with the sugar, lime juice, salt and sesame oil. Keeps in the refrigerator for 1 week. Serve with chicken rice.