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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Extra info for Authentic Malay Cooking
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.