Authentic Malay Cooking

Authentic Malay Cooking

Meriam Ismail

Language: English

Pages: 51

ISBN: B00H128HRI

Format: PDF / Kindle (mobi) / ePub

Authentic Malay Cooking

Meriam Ismail

Language: English

Pages: 51

ISBN: B00H128HRI

Format: PDF / Kindle (mobi) / ePub


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.

Wintersweet: Seasonal Desserts to Warm the Home

Knives at Dawn

The Brewer's Tale: A History of the World According to Beer

The Cocktail Club: A Year of Recipes and Tips for Spirited Tasting Parties

 

 

 

 

 

 

 

 

 

 

 

 

 

 

with a fork, tied into a knot Wax paper or cling wrap, cut to size Some coloured ribbons Makes 23 pcs Preparation time: 10 mins Cooking time: 1–2 hrs + packaging time 1 Cook the durian flesh with the sugar, salt, flour and the pandanus leaf in a deep saucepan over mediumlow heat until the mixture thickens. Keep stirring constantly. Reduce the heat and continue stirring until the mixture tends to leave the side of the pan, about 1–2 hours. Remove from the heat. 2 Put the durian mixture into a

thick 4 coconut milk 1/ teaspoon salt 2 125 g (3/4 cup) plain flour 3 teaspoons sesame seeds 1 Preheat the oven to 180˚C. 2 Whisk or beat the palm sugar with the eggs in a mixing bowl until light and fluffy. Add the pandanus juice and continue beating. Add the coconut milk and salt. 3 Sift in the flour and stir well to combine. Sieve the mixture through a fine strainer into a bowl. 4 Pour the mixture into small heatproof moulds. Sprinkle the sesame seeds on top. Bake in the oven until set, about

sliced 100 g (2 cups) bean sprouts, cleaned 4 long beans or 12 green beans, finely sliced Sambal Belachan 2 dried chillies, deseeded, cut into short lengths and soaked to soften 2 red finger-length chillies, deseeded 1/ teaspoon salt 2 1 tablespoon dried prawn paste (belachan), dryroasted Serves 4 Preparation time: 20 mins Cooking time: 30 mins 1 Bring a large pot of water to a boil and cook the dried noodles for 5–7 minutes until tender. If using fresh laksa noodles, blanch in hot water for

grill pan to medium heat. When the grill is ready, place the chicken on the broiler or grill and cook until slightly done. Spoon 1 tablespoon of the thickened gravy onto one side of the chicken breast and cook the side with the gravy until done. Turn over the chicken, spoon 1 tablespoon of the gravy onto this side and cook until done. Repeat this process three more times. 8 Transfer the grilled chicken breast to a serving plate. Pour over the remaining gravy and serve with Turmeric Rice with

Stir to mix well, then add the Spice Paste and fry for 2 minutes. 3 Add the potato wedges. Pour in the coconut milk. Bring to a boil, stirring constantly. 4 Add the chicken pieces and simmer for 10 minutes or until cooked. Add the tomato and salt. Remove from the heat. Serve with rice and other dishes. Serves 4–6 Preparation time: 10 mins Cooking time: 25 mins Spice Paste 1-cm (1/2-in) ginger 2 cloves garlic 1 candlenut or macadamia nut 3 shallots 1 teaspoon chilli powder 1 tablespoon curry

Download sample

Download