Authentic Malay Cooking by Meriam Ismail

By Meriam Ismail

This choice of recipes presents the chance to event the flavours of actual Malay cooking. shock your loved ones and pals with dishes like Malay-style Fried Rice, Kelantan-style Laksa, poultry Rendang, Rojak, and muffins like Serikaya, Akok, Tepung Pasung and plenty of extra.

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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. indd 33 1/19/11 5:11:19 PM Festive Chicken Kurma This dish is simple to make and can be prepared for special occasions with other dishes or on its own plus other side accompaniments for a daily meal, lunch or dinner. 25 litres) thin coconut milk 3 onions, sliced into wedges 3 green finger-length chillies, slit lengthwise 3 tomatoes, cut into wedges 3 stalks coriander leaves Juice from 11/2 limes 3 teaspoons sugar 1 tablespoon salt Kurma Spice Paste 3 teaspoons coriander seeds 3 teaspoons cumin seeds 3 teaspoons fennel seeds 60 white peppercorns 3-cm (11/4-in) ginger 3 cloves garlic 9 shallots 3 candlenuts or macadamia nuts Serves 4–6 Preparation time: 15 mins Cooking time: 30 mins 1 Make the Kurma Spice Paste by grinding all the ingredients into a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning.

4 Hold the cone over the saucepan, scoop the egg mixture into the cone. As the stream of egg mixture flows from the cone into the simmering sugar syrup, move the cone back and forth so that the egg mixture forms horizontal strands on the surface of the syrup. Allow the egg strands to cook for 1 minute, then scoop up the cooked egg strands with a skewer or chopstick and place it on a strainer to drain the excess syrup. Continue making more egg strands using the cone until all the egg mixture is used up.

Fry and stir well. Reduce the heat to low, cover and let it cook for 10 minutes. 4 Add the water, increase the heat to medium, and bring to a boil. Add the salt, sliced carrots and tomato wedges and simmer, covered, for another 2 minutes. 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.

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