Meriam Ismail - Periplus Mini Cookbooks: Authentic Malay Cooking

Chicken Satay with Lontong Satay, a common and popular Malay dish, is served with peanut gravy and lontong (compressed rice cakes), along with fresh vegetable slices. This dish can be served during high tea along with other dishes or it can be a starters for part of a bigger menu. Cucumber slices, to serve Onion slices, to serve Satay Sauce (page ), to dip Compressed Rice Cakes 500 g (2 cups) un cooked white rice, washed in several changes of water, drained 8 cups (2 litres) water Pinch of salt 1 pandanus leaf (optional) Aluminium foil or banana leaves Satay 1 teaspoon cumin powder 1 teaspoon fennel powder 1 teaspoon chilli powder 4 shallots, finely minced 1 clove garlic, finely minced 1 teaspoon salt 1 tablespoon honey 500 g (1 lb) boneless chicken or beef, sliced into 3 mm ( in) x 2 cm ( in) pieces 2530 pieces of 15 cm18 cm (67 in) satay skewers, soaked in water for 1 hour 2 stalks lemongrass, for brushing Oil, for brushing Make the Compressed Rice Cakes by bringing the rice, water, salt and pandanus leaf, if using, to a boil in a big saucepan over medium heat. Reduce the heat to low when the mixture slightly thickens and the rice is cooked and soft. Keep stirring until the rice mixture thickens. Continue to stir until the rice mixture leaves the sides of the saucepan.

Remove from the heat. Line the sides and bottom of a deep saucepan with the aluminium foil or banana leaves. Pour in the thickened rice mixture, cover the top of the rice mixture with more foil or banana leaves. Place a heavy object on top of the foil or banana leaves to compress the rice. Leave to stand overnight. When ready to serve, remove the banana leaves and cut the compressed rice into 12-mm (-in) cubes.

Make the Satay by mixing the cumin, fennel and chilli powders together with the shallots, garlic, salt and honey in a large bowl. Add the meat slices, mix to coat well and set aside to marinate for at least 34 hours. Thread 45 of the marinated meat slices onto each skewer until all the meat slices have been used up. Grill the meat over a charcoal grill or a barbecue set, constantly brushing with a stalk of lemongrass dipped in oil. Turn the skewers frequently to prevent the meat from burning. Serve the Satay accompanied by Compressed Rice Cakes, cucumber and onion slices, and a dipping bowl of Satay Sauce on the side.

Makes 2030 sticks
Preparation time: 30 mins + marinating time
Cooking time: 2 hours + 20 mins

Malay Curry Puffs This is a very popular snack and is usually served for breakfast or afternoon tea. Oil, for deep-frying Filling 2 tablespoons oil 1 onion, minced 56 curry leaves 1 tablespoon curry powder, mixed with 5 tablespoons water to form a paste 150 g (5 oz) minced beef or fresh beef, thinly sliced and pounded 2 medium sweet potatoes, peeled and finely diced 1 teaspoon salt 3 tablespoons water Pastry cup (100 ml) oil 2 tablespoons butter or margarine 500 g (3 cups) plain flour teaspoon salt dissolved in cup (60 ml) water cup (125 ml) water Prepare the Filling by heating the oil in a saucepan. Fry the minced onion, add the curry leaves and curry powder paste and fry for 23 minutes, until fragrant. Add the beef and fry for another 3 minutes. Add the diced potatoes, salt and water. Cook until the Filling is dry but not burnt.

Remove from the heat, transfer the Filling to a plate and allow to cool. Make the Pastry by heating the oil together with the butter in a saucepan over low heat. Remove from the heat just before the oil starts to boil. Sift the flour into a bowl. Make a well at the centre, and pour in the slightly warm oil. Use a wooden spoon to mix and combine well.

Pour in the salted water, a little at a time while kneading the mixture into a dough. Add the cup of water, a tablespoonful at a time, to combine the dough into a ball. Let the dough rest for half an hour. Roll the dough with a floured rolling pin to 3-mm (-in) thickness. Cut the rolled dough into circles, approximately 67 cm (22 in) in diameter. Place 1 teaspoon of the Filling onto the centre of each circle.

Fold the dough over to form a crescent shape and press the edges together to seal. Crimp and roll the edges to form a simple wave pattern, sealing the package well. Continue this process until all the dough and Filling have been used up. Heat the oil in a large wok or frying pan over medium heat and fry the curry puffs until golden. Alternatively, you may bake the curry puffs at 200C (400F) for 12 minutes. Chicken meat can be used instead of beef.

Not all types of margarine are suitable to make the Pastry because of their high moisture content. The Malaysian brand, Planta, is recommended while Crisco is a suitable substitute. Makes 4050 pcs
Preparation time: 45 mins
Cooking time: 20 mins Place 1 teaspoon of the Filling onto the centre of each dough circle. Decorate by fluting the edges with your fingers or pressing it down with a fork.

Nasi Lemak (Rice in Coconut Milk) This breakfast meal is popular throughout Malaysia. It is traditionally wrapped in banana leaves and sold in many food stalls, Malay and Indian Muslim restaurants.

The Spicy Baby Anchovies and eggs provide protein. Fresh vegetables such as cucumber or tomato slices complete the meal. 2 hardboiled eggs, cut into halves, to serve Freshly sliced cucumber and tomato, to garnish Nasi Lemak 2 cups (650 ml) thin coconut milk 500 g (2 cups) uncooked white rice, washed and drained 2-cm (-in) ginger, finely sliced into thin shreds 5 shallots, thinly sliced 1 teaspoon salt 1 pandanus leaf, tied into a knot Spicy Baby Anchovies 12 tablespoons oil 300 g (10 oz) dried baby anchovies ( ikan bilis ), heads removed, washed and drained or 300 g (10 oz) medium fresh prawns, shelled and deveined 1015 dried red chillies, deseeded, cut into short lengths, soaked to soften 5 shallots 3 cloves garlic 2 tablespoons Tamarind Juice (page ) cup (200 ml) thick coconut milk 2 tablespoons sugar 1 teaspoon salt, to taste Make the Nasi Lemak by combining the coconut milk and rice in the rice cooker. Add the shredded ginger, shallots and salt. Stir to mix well. Add the pandanus leaf.

Cover and cook as you would normal rice. If you do not have a rice cooker, bring the washed rice and coconut milk to a boil with the other ingredients in an uncovered saucepan over moderately high heat. Reduce the heat once the liquid begins to evaporate, cover the saucepan and cook for another 5 minutes. To make the Spicy Baby Anchovies, heat 8 tablespoons of the oil in a wok over medium heat and fry the anchovies lightly until they turn a soft light brown. Remove with a slotted spoon and set aside to drain on a rack lined with paper towels. If using fresh prawns, cook until the prawns change colour and then remove and drain.

Grind the dried chillies, shallots and garlic into a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning. Heat the remaining 4 tablespoons of oil in a separate pan, add the ground paste and fry for 3 minutes until fragrant. Add the Tamarind Juice, thick coconut milk, sugar and salt. Stir to mix well. Return the fried anchovies to the pan. Cook for a further 5 minutes until the mixture is of a thick consistency.

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