Authentic Malay Cooking by Meriam Ismail

By Meriam Ismail

This number of recipes presents the chance to event the flavours of actual Malay cooking. shock your loved ones and neighbors with dishes like Malay-style Fried Rice, Kelantan-style Laksa, fowl Rendang, Rojak, and cakes like Serikaya, Akok, Tepung Pasung and lots of extra.

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1 whole fish, gutted and rinsed, patted dry 2 shallots, finely minced 1/ teaspoon ground white 2 pepper 1 teaspoon sugar 1/ teaspoon salt 2 200 g (2 cups) Toasted Grated Coconut (page 6) 1 red finger-length chilli, deseeded and thinly sliced, to garnish 1 Grill the fish over a low charcoal fire or under an oven broiler set to low for about 15 minutes or until the sides are cooked. When cool enough to handle, flake the flesh with a fork, remove and discard the bones. Set aside. 2 Pound the shallots, pepper and fish flesh with a mortar and pestle.

The sugar syrup may evaporate and thicken after many egg strands have been cooked. Add a little water, 2 tablespoons at a time, to bring the syrup back to its initial consistency. indd 61 1/19/11 5:12:24 PM Sweet Mung Bean Porridge (Bubur Kacang Hijau) Mung beans are full of protein and energy. Usually served as a mid-afternoon snack, this can also be served as a dessert. 250 g (13/4 cups) dried mung beans, washed and soaked for an hour, drained 4 cups (1 litre) water 100 g (1/2 cup) shaved palm sugar or dark brown sugar 100 g (1/2 cup) sugar 1/ teaspoon salt 2 1 pandanus leaf, raked lengthwise with a fork, tied into a knot 11/4 cups (300 ml) thin coconut milk 50 g (1/3 cup) dried sago pearls, washed, soaked for a while, drained 1 Bring the mung beans and water to a boil in a pot over medium heat.

Store any balance in airtight containers in the refrigerator. indd 58 1/19/11 5:12:13 PM Rich Egg Custard with Palm Sugar (Serikaya) This custard is prepared using egg yolks and palm sugar to give it a richer flavour. Serikaya or kaya, as it is popularly known, is delicious on toasted bread and butter and often eaten with glutinous rice dishes too. 5 egg yolks 1 pandanus leaf, raked lengthwise with a fork, bruised, tied into a knot 250 g (11/4 cups) shaved palm sugar or dark brown sugar 1 cup (250 ml) thick coconut milk 1 Whisk the egg yolks and pandanus leaf gently in a mixing bowl.

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