Mini Homestyle Malay Cooking. Rohani Jelani

      

      Published by Periplus Editions (HK) Ltd.

       www.periplus.com

      Copyright © 2001 Periplus Editions (HK) Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.

      ISBN: 978-1-4629-1105-9 (ebook)

       Printed in Singapore

      12 11 10

       6 5 4 3 2 1

      Distributors

       Asia Pacific: Berkeley Books Pte Ltd, 61 Tai Seng Avenue, #02-12, Singapore 534167 Tel: [phone]; Fax: [phone]. [email protected] www.periplus.com

      Indonesia: PT Java Books Indonesia, Kawasan Industri Pulogadung Jl. Rawa Gelam IV No. 9 Jakarta 13930, Indonesia Tel: [phone]; Fax: [phone]. [email protected]

      Photography: Suan I. Lim

       Styling: Rohani Jelani, Suan I. Lim

       Design: Periplus Design Team

      Homestyle

       Malay

      COOKING

      Rohani Jelani

      Never before have the manifold flavours of the Malay "kampung" (village) been so accessible. This collection of homestyle recipes offers classic Malay dishes and regional specialities in an easy-to-follow format with simple instructions. Feast on dishes such as Beef Rendang, Sour Fish Curry, Banana Flower Salad, Beef Rib Soup, Herb Rice and Steamed Banana Cakes, and savour the flavours of delicious Malay home cooking.

      P E R I P L U S E D I T I O N S

       Singapore • Hong Kong • Indonesia

      Basic Ingredients

      Bangkuang is the Malay name for jicama. It is a large tuber, 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.

      Belachan is the Malay name for dried shrimp paste. It is a dense mixture of fermented ground prawns that must be toasted before use—either wrapped in foil and dry-roasted or toasted over a gas flame on the back of a spoon.

      Belimbing is a pale green acidic fruit about 5-8 cm (2-3 in) long that is related to the larger starfruit. It is used whole or sliced to add a sour tang to dishes. Substitute sour grapefruit.

      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 to remove the seeds. Ground cardamom is sold in packets or small tins.

      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 (santan) and coconut milk can be bought fresh from local wet markets and 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.

      Cumin seeds are pale brown to black and usually combined with coriander seeds in basic spice mixes. They are often dry-roasted or lightly stir-fried in oil to intensify their flavour, which is often likened to liquorice.

      Curry leaves are sold in sprigs containing 8-15 small, green leaves with a distinct fragrance and flavour used to make Indian curries. There is no substitute for curry leaves.

      Curry powder is a commercial blend of spices that varies in colour and flavour. Different blends are available for cooking meat, fish or chicken dishes. Use an all-purpose blend if a specific curry powder is not available.

      Fennel seeds are larger and paler than cumin seeds, with a sweet flavour similar to that of anise.

      Fenugreek seeds are small, flat and slightly squarish with a deep furrow. They are bitter, so use sparingly.

      Galangal (lengkuas) is similar in appearance to ginger. It has a highly aromatic flavour that is used in curries in much of Southeast Asia.

      Kaffir lime leaves (daun limau purut) are added whole to curries, or finely shredded and added to salads, giving them a citrusy flavour. Available frozen or dried in supermarkets.

      Lemongrass is a lemon-scented stalk with a bulbous stem. Peel off the outer layers and only use the lower 8 cm (3 in) of the bulb to flavour sauces or stews.

      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.

      Star anise is an eight-pointed dried tree pod encasing shiny black seeds with a strong aniseed flavour. The whole spice is used and discarded just before serving.

      tamarind 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.

      Tempeh (fermented soybean cakes) are made of compressed, lightly fermented soybeans with a delicious nutty flavor. They are a rich source of protein, calcium and iron, and are low in cholesterol and sodium. Look for them in the refrigerator or freezer sections in supermarkets.

      Torch ginger (bunga kantan) is the edible flower bud of the wild ginger plant. It imparts a subtle perfume to foods.