Download Authentic Malay Cooking by Meriam Ismail PDF
By Meriam Ismail
This selection of recipes offers the chance to adventure the flavours of real Malay cooking. shock your loved ones and acquaintances with dishes like Malay-style Fried Rice, Kelantan-style Laksa, bird Rendang, Rojak, and muffins like Serikaya, Akok, Tepung Pasung and plenty of extra.
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Additional info for Authentic Malay Cooking
Indd 51 1/19/11 5:11:54 PM Crabs in Coconut Milk (Ketam Masak Lemak) 2 kg (41/2 lbs) fresh crabs (about 6–8 flower crabs) 11/2 cups (350 ml) thin coconut milk 1-cm (1/2-in) galangal root, crushed 1 stalk lemongrass, tender inner part of bottom third only, bruised 1 teaspoon salt 150 g (1 cup) pineapple slices Spice Paste 3–4 dried chillies, deseeded, cut into short lengths then soaked to soften 2-cm (3/4-in) turmeric root 2 cloves garlic 5 shallots 1 tablespoon curry powder 1 If using life crabs, put the crabs in the freezer for 15–20 minutes to immobilise them.
5 Heat the coconut milk in a saucepan over medium heat. Add the ground spices and the whole chillies. Bring the mixture to a boil, stirring continuously for 10 minutes. Add the sliced cucumber and/or long beans. Stir for 3 minutes to let the vegetables cook. 6 Add the cooked fish and salt. Stir and let the mixture cook for another 2 minutes before turning off the heat. Serve with plain rice and a dipping bowl of Tomato Sambal on the side. indd 43 1/19/11 5:11:39 PM Ikan Bakar (Grilled Fish) This is one of the cheapest and healthiest way to cook fish.
5 Remove from the heat. Serve with plain rice or toasted bread. Oyster sauce is the rich, thick and dark extract of dried oysters. It is frequently added to stir-fried vegetable and meat dishes, and must be refrigerated once the bottle is opened. Expensive versions made with abalone and vegetarian versions made from mushrooms are also available. Check the ingredients listed on the bottle as many are loaded with MSG. indd 39 1/19/11 5:11:31 PM Serunding Daging (Shredded Beef) This is usually served with Turmeric Rice with Coconut (page 20).