The Best of Betty Saw [1 ed.] 9789814634649, 9789814634243

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150 Classic Re c i p e s

THE BEST OF

BETTY SAW

THE BEST OF

BETTY SAW

150 Classic Re c i p e s

THE BEST OF

BETTY SAW

The recipes in this book are selected from Betty Saw’s previously published cookbooks. Designer: Benson Tan Copyright © 2015 Marshall Cavendish International (Asia) Private Limited Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International 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 permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 Fax: (65) 6285 4871. E-mail: [email protected] Online bookstore: http://www.marshallcavendish.com/genref Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages. Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia Marshall Cavendish is a trademark of Times Publishing Limited National Library Board, Singapore Cataloguing-in-Publication Data Saw, Betty, author. The best of Betty Saw / Betty Saw. – Singapore : Marshall Cavendish Cuisine, 2015. pages cm ISBN : 978-981-4634-24-3 (paperback) 1. Cooking, Malaysian. 2. Cooking, Asian. 3. Cookbooks. II. Title. TX724.5.M4 641.59595 -- dc23 OCN899227859

Printed in Singapore by Craft Print International Ltd

CONTENTS Preface

7

Weights & Measures

9

Basic Recipes

11

Rice & Noodles

13

Soups & Salads

35

Vegetables

49

Seafood

69

Meat

95

Poultry

113

Light Snacks & Bites

135

Cookies & Cakes

161

PREFACE It has been more than three decades that I have been creating, writing and sharing recipes as a food consultant and cookbook author, and I felt it was time to compile some of these time-tested classics into a single volume to make them more easily accessible to all. Suitable as daily meals and also for serving during special celebratory occasions, these dishes have been grouped into eight sections, ranging from staples and side dishes to light bites and desserts. All the recipes included in this book are easy to follow, and the steps are simple and well-described—making them suitable for cooking novices as well as experienced home cooks looking to expand their cooking repertoire. In the process of compiling the recipes for this book, I derived immense pleasure and satisfaction reminiscing how far I have come in my culinary journey and also rediscovering the numerous possibilities and variations there are to preparing scrumptious meals for loved ones and friends. Hence, these dishes are not only deeply rooted in tradition and memories, but they also feature contemporary tastes and textures that are incredibly rich and flavourful, and will no doubt leave a lasting impression on everyone. This book is the result of my decades-long passion for cooking. And as I continue to experiment and whip up even more delicious dishes, I hope that the recipes in this book will inspire you in the kitchen. May you experience the simple pleasures of good home cooking as you delight your family and friends with the results. ‡––›ƒ™

WEIGHTS & MEASURES Quantities for this book are given in Metric, Imperial and American (spoon) measures. Standard spoon and cup measurements used are: 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml. All measures are level unless otherwise stated.

LIQUID AND VOLUME MEASURES

DRY MEASURES

Metric

Imperial

American

Metric

Imperial

5 ml

1

/6 fl oz

1 teaspoon

30 grams

1 ounce

10 ml

1

/3 fl oz

1 dessertspoon

45 grams

11/2 ounces

15 ml

1

/2 fl oz

1 tablespoon

55 grams

2 ounces

60 ml

2 fl oz

1

/4 cup (4 tablespoons)

70 grams

21/2 ounces

85 ml

21/2 fl oz

1

/3 cup

85 grams

3 ounces

90 ml

3 fl oz

3

/8 cup (6 tablespoons)

100 grams

31/2 ounces

125 ml

4 fl oz

1

/2 cup

110 grams

4 ounces

180 ml

6 fl oz

3

/4 cup

125 grams

41/2 ounces

250 ml

8 fl oz

1 cup

140 grams

5 ounces 10 ounces

300 ml

10 fl oz ( /2 pint)

1 /4 cups

280 grams

375 ml

12 fl oz

11/2 cups

450 grams

16 ounces (1 pound) 1 pound, 11/2 ounces

1

1

435 ml

14 fl oz

1 /4 cups

500 grams

500 ml

16 fl oz

2 cups

700 grams

11/2 pounds

625 ml

20 fl oz (1 pint)

21/2 cups

800 grams

11/2 pounds

750 ml

24 fl oz (11/5 pints)

3 cups

1 kilogram

2 pounds, 3 ounces 3 pounds, 41/2 ounces 4 pounds, 6 ounces

3

1 litre

32 fl oz (1 /5 pints)

4 cups

1.5 kilograms

1.25 litres

40 fl oz (2 pints)

5 cups

2 kilograms

.

3

2

1.5 litres

48 fl oz (2 /5 pints)

6 cups

2.5 litres

80 fl oz (4 pints)

10 cups

LENGTH

OVEN TEMPERATURE °C

°F

Gas Regulo

Metric

Imperial /4 inch

Very slow

120

250

1

0.5 cm

1

Slow

150

300

2

1 cm

1

/2 inch /4 inch

Moderately slow

160

325

3

1.5 cm

3

Moderate

180

350

4

2.5 cm

1 inch

Moderately hot

190/200

370/400

5/6

Hot

210/220

410/440

6/7

Very hot

230

450

8

Super hot

250/290

475/550

9/10

11

BASIC RECIPES Anchovy Stock

Chicken Stock

Sunflower or corn oil 1 Tbsp Dried anchovies 100 g (31/2 oz), cleaned

Chicken carcasses 8, quartered and cleaned Water 3–31/2 litres (92–104 fl oz)

and rinsed Water 21/2–31/2 litres (80–104 fl oz) METHOD

1. Heat oil in a deep large pot and stir-fry anchovies for 2–3 minutes. 2. Pour in water and bring to a quick boil. Reduce heat and simmer, covered, for 1 hour. 3. Strain the stock and let it cool. Store in small portions and freeze until required.

Shallot oil Cooking oil 375 ml (12 oz) Shallots 30, peeled and thinly sliced METHOD

1. Heat oil in a wok. Fry sliced shallots, stirring constantly over low heat until wpale brown. 2. Remove shallots with a perforated ladle to drain on absorbent kitchen paper. When cool, store in an airtight container. Fried shallots keep for several weeks in the refrigerator and can be used as garnish. 3. Allow oil in wok to cool before storing in a clean dry container at room temperature. This shallot oil will keep indefinitely and can be used for steaming and stir-frying.

METHOD

1. Combine chicken bones and water in a large, deep saucepan. Bring to the boil, reduce heat and simmer, covered, over low heat for 1 hour. 2. Strain stock using a large fine sieve. Allow to cool thoroughly. 3. Refrigerate or semi freeze for 2–3 hours or until oil rises and sets on the surface. Scoop off all the oil. Use as required or transfer stock in small portions into plastic bags and freeze. Frozen stock will keep for several weeks. Thaw ahead of time for use as required.

RICE

&NOODLES

Saffron Rice with Mushrooms and Tomatoes 14 Fried Rice with Chicken and Pineapple 15 Fragrant Herb Rice (Nasi Ulam) 16 Fragrant Yam Rice 17 Chicken Biryani 18

Salted Fresh Fish, Oyster and Tangerine Peel Porridge 19 Bubur Pedas 20 Fried Rice Cake (Chao Ko) 21 Mee Siam Kering 22 Penang Laksa 23 Lontong 24 Lor Mee 25 Mee Rebus 26 Rice Noodle Soup (Ipoh Sar Hor Fun) 28 Fried Flat Rice Noodles with Beef

29

Fried and Braised Noodles (Char Choo Mee) 30 Cha Cheong Meen

31

32 Claypot Chicken Mushroom Yee Mee 33 Thai-style Fried Noodles (Phad Thai)

14

Saffron Rice with Mushrooms and Tomatoes

Serves 4–5

This is another deliciously aromatic one-dish meal. For a different flavour, dice 150 g (5 oz) smoked salami, bacon or turkey and add to the rice. INGREDIENTS

METHOD

Saffron strands 1/2 tsp Boiling water 85 ml (21/2 fl oz) Basmati (long grain) rice 450 g (1 lb),

1. Immerse saffron strands in boiling water and leave to infuse for 15 minutes. 2. Cook rice with saffron mixture and chicken stock in a rice cooker. When the rice is cooked, set aside to cool. Loosen grains with a pair of chopsticks. 3. Heat oil in a large non-stick wok and lightly brown shallots, garlic and ginger. 4. Add spices and bay leaves. Stir for a few seconds, then add the mushrooms. When the mushrooms are almost cooked, add fried tofu and season with salt, pepper and sugar. Mix thoroughly. 5. Add the cooked rice and toss well. Add cherry tomatoes and stir-fry until tomatoes are hot but still hold their shape. 6. Stir in all the fresh herbs and lastly the cashew nuts or almond flakes. 7. Garnish with Thai sweet basil and serve.

washed and drained Chicken stock (see page 11) 610 ml

(191/2 fl oz) Sunflower or corn oil 60 ml (2 fl oz) Shallots 4, peeled and sliced Garlic 3 cloves, peeled and chopped Young ginger 3-cm (11/2-in) knob,

peeled and chopped Cinnamon 5-cm (2-in) Cardamoms 6 pods Black peppercorns 1/2 tsp Bay leaves 2 Oyster or button mushrooms 100 g (31/2 oz),

diced into 1-cm (1/2-in) pieces Firm tofu 2 pieces, diced small and deep-fried Salt 2 tsp Ground white pepper 1/2 tsp Sugar 1 tsp Cherry tomatoes 18, quartered Chopped coriander leaves (cilantro) 2 Tbsp Chopped parsley 2 Tbsp Chopped spring onions (scallions) 1 Tbsp Cashew nuts 90 g (3 oz), roasted or 45 g (11/2 oz) almond flakes, roasted Garnish Thai sweet basil as needed

NOTE If you must wash the oyster mushrooms, rinse quickly and squeeze out any excess water.

15

Fried Rice with Chicken and Pineapple

Serves 2

INGREDIENTS

METHOD

Chicken 120 g (41/4 oz), diced Salt 1 tsp Ground white pepper 3/4 tsp Cooking oil 2 Tbsp Garlic 1 clove, peeled and minced Shallots 2, peeled and sliced Cooked rice 360 g (13 oz), preferably 1 day

1. Marinate chicken with half the salt and a pinch of pepper for 15 minutes. 2. Heat oil in a wok until hot and lightly brown garlic and shallots. Add chicken and stir-fry until meat changes colour. 3. Put in rice and toss briefly, breaking up any lumps. Add ham, carrot, green peas and pineapple and mix well. 4. Put in 1 tsp light soy sauce, remaining salt and pepper and stir-fry again for 1–2 minutes. Sprinkle in chopped chilli, spring onion and coriander leaves. Serve hot with a curry dish, if preferred.

old, loosened Ham 2 slices, cut into strips Carrot 60 g (21/4 oz), diced and parboiled Defrosted frozen green peas 1 Tbsp Fresh or canned pineapple 90 g (3 oz), diced Light soy sauce 1 Tbsp Red chilli 1, chopped Spring onion (scallion) 1, chopped Coriander leaves (cilantro) 1 sprig, chopped

16

Fragrant Herb Rice (Nasi Ulam)

Serves 7–8

INGREDIENTS

METHOD

Chubb mackerel 3, grilled, deboned and

1. Prepare sambal. Blend chillies, shallots and ginger until fine. Combine ground ingredients with coconut cream, lemon grass, salt and tamarind juice and simmer over low heat. Stir until sauce is thick and oil separates. Set aside. 2. Combine ground fish with the finely sliced ingredients and roasted grated coconut. 3. Heat a wok without oil. When hot, turn off heat and put in combined fish and sliced ingredients, lime juice and salt. Mix well. Transfer to a serving dish. 4. To serve nasi ulam, ladle a portion of rice onto a plate, top with required amount of combined fish and sliced ingredients and sambal. Mix well and serve.

flesh ground Turmeric leaves 5, finely sliced Polygonum leaves 4 sprigs, finely sliced Basil leaves 4 stalks, finely sliced Thai sweet basil 5 stalks, finely sliced Watercress 4 stalks, finely sliced Lesser galangal leaves 3, finely sliced Kaffir lime leaves 3, finely sliced Lettuce leaves 3, finely sliced Cashew nut leaves (optional) 4, finely sliced Lemon grass 2 stalks, tender central portion

finely sliced Shallots 6, peeled and finely sliced Torch ginger flower 1, finely sliced Green chillies 3, finely sliced Grated skinned coconut 1/2 , dry-roasted Large lime 1, juice extracted Salt 1 tsp Cooked rice 1.5 kg (3 lb 41/2 oz) Sambal Red chillies 10 Shallots 5, peeled Ginger 1.25-cm (1/2-in) knob, peeled Coconut cream 250 ml (8 fl oz), from

1 grated skinned coconut and sufficient water Lemon grass 1 stalk, lightly crushed Salt 1/4 tsp Tamarind pulp (asam Jawa) 1 tsp, mixed with 2 Tbsp water and strained

17

Fragrant Yam Rice

Serves 4–5

INGREDIENTS

METHOD

Chicken meat 300 g (101/2 oz), cut into

1. Marinate chicken with combined seasoning ingredients and set aside. 2. Heat oil for deep-frying and fry yam cubes for 8–10 minutes until just cooked. Drain from oil and set aside. 3. Using the same oil, fry shallots until golden. Drain and set aside for garnishing. 4. Remove all but 3 Tbsp oil and stir-fry prawns until fragrant. Dish out and set aside. 5. Stir-fry rice in the same oil for 1–2 minutes. Stir in light soy sauce. Remove from heat and transfer rice to a rice cooker. Pour in chicken stock and switch on rice cooker to cook rice. 6. When stock comes to a boil, add yam and chicken. Let rice cook until done. Garnish with shallot crisps and spring onion before serving.

2.5-cm (1-in) pieces Cooking oil 3 Tbsp + more for deep-frying Yam 350 g (12 oz), cut into 1.5-cm (3/4-in) cubes Shallots 6, peeled and sliced Dried prawns (shrimps) 60 g (21/4 oz), soaked for 15 minutes and drained Rice 300 g (101/2 oz), washed and drained Light soy sauce 2 tsp Chicken stock (see page 11) 875 ml (28 fl oz) Spring onion (scallion) 1, chopped Red chilli 1, sliced Seasoning Salt 1/2 tsp Sugar 1/2 tsp Ground white pepper 1/4 tsp Light soy sauce 1 tsp Dark soy sauce 1/2 tsp Sesame oil 1 tsp Chinese rice wine (Shaoxing) 1 tsp Cornflour (cornstarch) 1 tsp

18

Chicken Biryani

Serves 4–6

INGREDIENTS

METHOD

Ghee (clarified butter) 3 Tbsp Cinnamon 2, each 9-cm (31/2-in) Star anise 3 sections Onions 5, peeled and sliced Chicken 1, about 1.5 kg (3 lb 41/2 oz),

1. In a pan, heat ghee and fry cinnamon and star anise for 1 minute, then lightly brown onions. 2. Add chicken and fry well, then add turmeric and ground ingredients. 3. Add yoghurt, tomatoes, green chillies, salt and curry leaves. Simmer gently for a few minutes. 4. Pour in half the coconut milk and stir in ground almonds and cashew nuts. 5. Bring to the boil, then add remaining coconut milk. 6. Put well drained rice and chicken curry mixture into a pot or rice cooker to finish cooking. Halfway through cooking, add screwpine leaves and stir well. 7. Discard screwpine leaves before serving. 8. Serve hot, each serving with a portion of chicken.

cut into 6 large pieces Ground turmeric 1 dsp Yoghurt 125 ml (4 fl oz) Tomatoes 4, quartered Green chillies 4, kept whole Salt 1 Tbsp Curry leaves 3 sprigs, stems discarded Coconut milk 875 ml (28 fl oz), squeezed from 1/2 grated skinned coconut with sufficient water added Ground almonds 1 Tbsp Ground cashew nuts 1 Tbsp Basmati (long grain) rice 480 g (1 lb 1/4 oz), washed and drained Screwpine (pandan) leaves 3, washed and knotted Ingredients to be finely ground Ginger 1.25-cm (1/2-in) knob, peeled Garlic 3 cloves, peeled Shallots 8, peeled Chilli powder 1 tsp Black peppercorns 1 tsp

19

Salted Fresh Fish, Oyster and Tangerine Peel Porridge Serves 2–3 INGREDIENTS

METHOD

White fish fillet or steak (grouper, white pomfret or threadfin) 250 g (9 oz) Coarse sea salt 11/2 Tbsp Rice 150 g (5 oz), washed Salt 1 tsp Shallot oil (see page 11) 3 tsp Water 2 litres (64 fl oz) Young ginger 2.5-cm (1-in) knob, peeled

1. Prepare salted fresh fish. Wipe fish with a clean damp tea towel (do not rinse), then rub both sides with coarse salt. Transfer salted fish to a covered container and refrigerate for 2 days. 2. On cooking day, rinse salted fish under a running tap to rid salt, then drain and cut into 4 x 0.5-cm (11/2 x 1/4-in) pieces. Set aside. 3. Put washed rice into an electric rice cooker. Rub rice with salt and 2 tsp shallot oil. Set aside for 15 minutes. 4. Heat remaining 1 tsp oil in a small non-stick saucepan and lightly brown ginger and oysters. Remove and add to rice cooker. 5. Add in remaining ingredients, including the soaking liquid for scallops, and switch appliance on to rice cooking mode. 6. When rice mixture reaches the boil after 15–20 minutes, switch appliance to porridge mode. Leave to cook for 1 hour 30 minutes or until gooey and thick. 7. Stir in fish slices and allow to cook for 5 minutes more. Garnish and serve.

and finely shredded Large dried oysters 4, each 15–18 g (1/2 oz),

soaked for 10 minutes Century egg 1, peeled and quartered Dried tangerine peel 3 g, soaked for 15 minutes, pith scraped with a teaspoon and chopped Large dried scallops 2, rinsed, soaked in 60 ml (2 fl oz) water and shredded Garnish Chinese crullers 6, snipped into 1-cm

(1/2-in) thick pieces Spring onions (scallions) 2, thinly sliced NOTE Dried tangerine peel is the sun-dried peel of Chinese tangerines, or Mandarin oranges. If well dried, the peel can store indefinitely in an airtight tin can in a cool place. Do not store in the refrigerator as the dampness causes loss of flavour. Generally, the more mature the peel, the higher its nutritional value and, therefore, its cost. The best ones are reputedly 20–30 years old. They are valued for their subtle fragrance and for their herbal properties in curing loss of appetite, flatulence, diarrhoea, vomiting and coughs. Dried tangerine peel is an essential ingredient in the Chinese dessert red bean pudding (hoong tau sar) and in Cantonese-style rice porridge dishes, especially those involving meat.

20

Bubur Pedas

Serves 2–3

INGREDIENTS

METHOD

Rice 120 g (41/4 oz), washed and drained Grated skinned coconut 90 g (3 oz) Water 500 ml (16 fl oz) Cooking oil 3 Tbsp Shallots 2, peeled and sliced Garlic 1 clove, peeled and sliced Coconut cream 250 ml (8 fl oz), squeezed

1. Into a wok, put rice, grated coconut and chopped ingredients. Roast over low heat for 10 minutes or until fragrant and lightly browned. 2. Transfer rice mixture to a food blender (processor) and blend with 500 ml (16 fl oz) water. Leave to soak for 20 minutes. Alternatively, pound roasted ingredients until fine before soaking in water. 3. Heat oil in a pot and lightly brown shallots and garlic. Add rice mixture, ground spices and coconut milk. Bring to a slow boil, stirring frequently. 4. Add prawns or beef, mushrooms, tofu sticks and return to the boil. Simmer for 5 minutes more, then add coconut cream and salt to taste.

from 1/2 grated skinned coconut with a little water added Coconut milk 750 ml (24 fl oz), from same grated skinned coconut, squeezed first for coconut cream, then add sufficient water to extract coconut milk Small prawns (shrimps) 300 g (10 1/2 oz), peeled or beef, cut into small pieces Dried Chinese mushrooms 4, soaked to soften, stems discarded and diced Tofu sticks 45 g (11/2 oz), soaked and cut into small pieces Salt 2 heaped tsp or to taste Ingredients to be chopped Shallots 3, peeled Garlic 2 cloves, peeled Dried chillies 5, soaked and seeded Lemon grass 1 stalk Ginger 2.5-cm (1-in) knob, peeled Galangal 2.5-cm (1-in) knob, peeled Turmeric 2.5-cm (1-in) knob, peeled Ingredients to be finely ground Roasted coriander seeds 1 Tbsp Roasted cumin seeds 1 tsp Roasted fennel seeds 1 tsp Cinnamon 1.25-cm (1/2-in) Star anise 4 sections Cardamom 1 pod

NOTE Bubur pedas is popular with the Muslims in Sarawak especially during the fasting month. Prepared bubur pedas ingredients are readily available in small packets.

21

Fried Rice Cake (Chao Ko)

Serves 4–5

INGREDIENTS

METHOD

Shallot oil (see page 11) 2 Tbsp Rice cake 350 g (12 oz), cut into 2-cm

1. Heat 1 Tbsp shallot oil in a non-stick wok over high heat until hot. Fry rice cubes until lightly golden. Remove from wok and set aside. 2. Add remaining shallot oil and lightly brown garlic. Put in preserved radish and toss until fragrant. 3. Add chilli paste and fry for 30 seconds. Put in bean sprouts and toss well for a few seconds, then add chives. 4. Pour in combined sauce ingredients and mix well. Return fried rice cubes to wok. 5. Toss quickly and add beaten eggs, stirring until eggs are set. Serve hot.

(3/4-in) cubes Chopped garlic 1 heaped Tbsp Preserved radish (chye poh) 1 heaped Tbsp,

rinsed and finely chopped Chilli paste 1 Tbsp Bean sprouts 125 g (41/2 oz), tailed Chinese chives (kucai) 75 g (23/5 oz), cut

into 3-cm (11/2-in) lengths Sauce Fish sauce 1 Tbsp Dark soy sauce 1/2 Tbsp Sugar 1/2 tsp Ground white pepper a pinch Salt a pinch Eggs 2, beaten

22

Mee Siam Kering

Serves 4–5

INGREDIENTS

METHOD

Dried rice vermicelli (bee hoon) 600 g

1. Soak vermicelli in water for 10 minutes until soft. Drain in a colander. 2. Heat oil in a wok. Fry shallot slices until golden brown. Remove with a perforated ladle and set aside. 3. In the same oil, fry tofu until lightly browned, then remove and set aside. 4. Still in the same oil, fry ground onion until fragrant, then add ground ingredients and stir-fry until fragrant. 5. Add prawns, then beef and salt. Pour in beaten eggs and quickly stir-fry. 6. Add Chinese flowering cabbage, stems first then leaves. Stir-fry before adding fried tofu and rice vermicelli. Mix well. 7. Add bean sprouts and Chinese chives and fry briskly for 2 minutes. Lastly, add half the chopped Chinese celery. 8. Place on a large dish and garnish with remaining Chinese celery, crisp-fried shallots and garnishing ingredients.

(1 lb 51/3 oz) Cooking oil 175 ml (6 fl oz) Shallots 20, peeled and sliced Firm tofu 2 pieces, cut into small cubes Onion 1, peeled and ground Small prawns (shrimps) 300 g (101/2 oz) , peeled Beef 240 g (81/2 oz), thinly sliced Salt 2 tsp Eggs 2, lightly beaten Chinese flowering cabbage (choy sum)

3 stalks, stems and leaves separated, cut into 5-cm (2-in) lengths and stems lightly smashed Bean sprouts 300 g (10 1/2 oz) Chinese chives (kucai) 10–12 stalks, cut into 2.5-cm (1-in) lengths Chinese celery 3 sprigs, chopped Ingredients to be finely ground Dried chillies 15, soaked Dried prawns (shrimps) 3 Tbsp Garnish Red chillies 3, sliced Green chillies 3, sliced Kalamansi limes 10, halved

23

Penang Laksa

Serves 4–6

INGREDIENTS

METHOD

Dried chillies 30–40, soaked Sliced galangal 1 Tbsp Dried prawn (shrimp) paste (belacan)

1. Grind or blend dried chillies, galangal, dried shrimp paste, lemon grass and shallots. 2. Heat oil in a large wok. Fry ground ingredients until fragrant. Add water and bring to the boil. 3. Add sweet basil, torch ginger flowers, dried tamarind and tamarind liquid. Lower heat. Simmer for 10–15 minutes. 4. Add flaked fish and sugar. Add salt to taste. Remove sweet basil, torch ginger flowers and dried tamarind. 5. Portion noodles into individual bowls. Add a little of each garnishing ingredient. Cover bowl’s contents with boiling gravy. Drizzle 1 tsp diluted black prawn paste over the top. Serve immediately.

1 x 2.5 x 5-cm (1/2 x 1 x 2-in) piece Lemon grass 3 stalks, sliced Shallots 180 g (6 oz), peeled Cooking oil 4 Tbsp Water 1.35 litres (43 fl oz) Thai sweet basil 10 sprigs Torch ginger flowers 3–4, buds halved and stems smashed Dried tamarind 4 pieces Tamarind pulp (asam Java) 4 Tbsp, mixed with 225 ml (8 fl oz) water and strained Wolf herring 1.8 kg (64 oz), steamed and flaked Sugar 2 Tbsp Salt to taste Thick round rice (laksa) noodles 600 g (1 lb 51/3 oz), parboiled Black prawn (shrimp) paste (haeko) diluted with a little water Garnish Pineapple 1/2, peeled and cut into thin

strips Cucumber 1, peeled and shredded Lettuce 1/2 head, finely shredded Onion 1, peeled and finely sliced Red chillies 2–3, seeded and sliced Mint leaves as needed

24

Lontong

Serves 4–6

Lontong is a rice cake and vegetable curry dish which can be eaten as a complete meal. The rice cake is made by compressing boiled rice into slabs which are then cut into cubes. Known as ketupat, the rice is also sold in supermarkets. INGREDIENTS

METHOD

Ketupat rice 1 packet, 130 g (43/4 oz),

1. Heat oil and fry finely ground ingredients together with lemon grass and galangal over low heat for about 5–8 minutes or until fragrant. 2. Add dried prawns and fry for 1–2 minutes. Add anchovy stock and stir in salt. When stock begins to boil, add all the vegetables and tofu and cook for 5 minutes. Add transparent noodles and coconut milk. Stir. When the curry boils, remove from heat. 3. To serve, put a few rice cubes into a bowl and top with the vegetable curry.

boiled according to instructions on pack and cubed Sunflower or corn oil 2 Tbsp Lemon grass 3 stalks, smashed Galangal 5-cm (2-in) knob, peeled and smashed Dried prawns (shrimps) 35 g (1 oz), rinsed, finely blended and toasted Anchovy stock (see page 11) 1.5 litres (48 fl oz) Salt 1 tsp or to taste Chinese turnip 200 g (7 oz), cut into 1 x 5-cm (1/2 x 2-in) fingers Long (snake) beans 75 g (23/5 oz), cut into 5-cm (2-in) lengths Cabbage 100 g (31/2 oz), cut into 5-cm (2-in) squares Dried tofu sticks 50 g (12/3 oz), soaked to soften and cut into 5-cm (2-in) lengths Pre-fried soft tofu 15 pieces Firm tofu 2 pieces, fried and cut into cubes Transparent noodles (tang hoon) 50 g (12/3 oz), soaked to soften and scalded Coconut cream 250 ml (8 fl oz), extracted from 350 g (12 oz) grated skinned coconut Ingredients to be finely ground Red chillies 3, seeded Shallots 10, peeled Garlic 4 cloves, peeled Turmeric 20 g (1/2 oz), peeled Young galangal 2.5-cm (1-in) knob, peeled

NOTE To toast blended dried prawns, pan-fry in a dry wok over medium heat until dry and aromatic.

25

Lor Mee

Serves 6–8 METHOD

INGREDIENTS 1

Chicken or pork 300 g (10 /2 oz), cut into

strips Small prawns (shrimps) 450 g (1 lb), peeled Cuttlefish 300 g (101/2 oz), cleaned and

sliced Salt 11/2 tsp Ground white pepper 11/2 tsp Light soy sauce 3 tsp Cooking oil 4 Tbsp Shallots 5, peeled and diced Garlic 5 cloves, peeled and minced Fresh yellow noodles 1 kg (2 lb 3 oz) Black vinegar 4 Tbsp Cornflour (cornstarch) 3 Tbsp, mixed with

125 ml (4 fl oz) water Eggs 2, lightly beaten Spring onions (scallions) 2, chopped Coriander leaves (cilantro) 2 sprigs, chopped Red chillies 3–4, seeded and sliced Gravy Chicken or anchovy stock (see page 11)

1.5 litres (48 fl oz) Carrot 1, cut into 5-cm (2-in) strips Long Chinese cabbage 4 leaves, cut into 1.5-cm (3/4-in) strips Dark soy sauce 1/2 tsp Fish balls 12 Sambal belacan Dried prawn (shrimp) paste (belacan)

5 x 5 x 0.5-cm (2 x 2 x 1/4-in) piece Red chillies 8, seeded Kalamansi limes 3, juice extracted

1. To make sambal belacan, roast dried prawn paste in a dry pan until fragrant. When prawn paste is still hot, pound it with chillies until smooth. Spoon into a small saucer and mix with lime juice. 2. Marinate chicken or pork and prawns separately with 1/2 tsp salt, 1 /2 tsp pepper and 1 tsp light soy sauce. Set aside. 3. Heat oil in a wok and brown shallots and garlic. Add seasoned chicken and stir-fry for 2 minutes, then add prawns and cuttlefish. Stir-fry until just cooked. Set aside. 4. Pour chicken or anchovy stock into wok and bring to a boil. Add carrot, cabbage leaves, the remaining light soy sauce, dark soy sauce and fish balls, and simmer for a few minutes. 5. Add noodles and bring to a slow boil over moderate heat, stirring in black vinegar, remaining salt and cornflour mixture. Pour beaten eggs over boiling gravy, stirring gently. Add spring onions and coriander leaves just before serving. 6. Serve immediately with sliced chillies and light soy sauce or sambal belacan.

26

Mee Rebus

Serves 4–5

Of the many versions of mee rebus using either sweet potatoes or potatoes to thicken the gravy, this is one of my favourites. It requires time to prepare but the prawn crisps and crisp-fried shallots can be done in advance and refrigerated in air-tight containers. INGREDIENTS

Sweet potatoes 500 g (1 lb 11/2 oz) (orange-

coloured variety), skinned, peeled and cut into large chunks Chicken or anchovy stock (see page 11)

1.5 litres (48 fl oz) Sunflower or corn oil 3 Tbsp Salt 5 tsp Sugar 2 tsp Small prawns (shrimps) 100 g (31/2 oz),

peeled and seasoned with 1/4 tsp salt and 1 /4 tsp ground white pepper Coconut cream 100 ml (31/2 fl oz) Bean sprouts 300 g (101/2 oz), tailed and scalded Yellow noodles 600 g (1 lb 51/3 oz), scalded Eggs 4, hard-boiled, peeled and quartered Potatoes 2, boiled, peeled and cubed Firm tofu 3 pieces, fried and diced Prawn crisps Rice flour 100 g (31/2 oz) Plain (all-purpose) flour 50 g (12/3 oz) Cornflour 1 Tbsp Coconut milk 350 ml (111/3 fl oz), extracted

from 175 g (6 oz) grated skinned coconut and 350 ml (111/3 fl oz) water Egg 1, beaten Dried baby prawns (shrimps) 30 g (1 oz) Cooking oil for deep-frying Coriander powder 1 tsp Garlic 2 cloves, peeled Lesser galangal 3-cm (11/2-in) knob Candlenuts 5 Salt 11/2 tsp

Ingredients to be finely ground Large dried chillies 12, seeded and soaked to soften Shallots 16, peeled Garlic 2 cloves, peeled Candlenuts 5 Young galangal 2.5-cm (1-in) knob, peeled Turmeric 5-cm (2-in) knob, peeled Preserved soy bean paste (tau cheo) 1 tsp Roasted coriander powder 1 Tbsp Garnish Green chillies 2, sliced Crisp-fried shallots 4 Tbsp Prawn crisps as needed Kalamansi limes 6–8, halved METHOD

1. Prepare prawn crisps. Sift rice flour, plain flour and cornflour into a basin. Add finely ground ingredients and mix well. 2. Combine coconut milk and beaten egg and blend well into flour mixture until the batter is smooth. Strain into another basin. Add dried baby prawns and mix well. 3. Heat oil in a wok. Spread 1 Tbsp batter on side of wok. Ladle oil over and when set, ease it into the oil. Cook until golden brown. Drain on absorbent kitchen paper. Cool and store in airtight container. 4. Prepare mee rebus. Steam sweet potatoes in a heatproof dish over rapidly boiling water for 30 minutes or until soft. Blend with 750 ml (24 fl oz) chicken or anchovy stock into a purée. Set aside. 5. Meanwhile heat the oil in a large deep saucepan and fry finely ground ingredients over medium heat until fragrant. Gradually pour in the sweet potato purée and the remaining chicken or anchovy stock and bring to the boil. Add salt and sugar and stir well.

27

6. Add the seasoned prawns and coconut cream. Bring to the boil and remove from heat. Reheat the gravy again just before serving. 7. Place some bean sprouts and noodles in a serving bowl. Add a few pieces of hard-boiled egg, potatoes and tofu. Top with gravy. 8. Garnish with green chillies, crisp-fried shallots, prawn crisps and 1–2 kalamansi halves. NOTE You can use either white or yellow sweet potatoes (but not the purple variety) if the orange-coloured sweet potatoes are not available. However, to keep the colour an attractive vibrant orange, use more fresh turmeric root.

28

Rice Noodle Soup (Ipoh Sar Hor Fun)

Serves 5–6

INGREDIENTS

METHOD

Chicken 450 g (1 lb), preferably thigh

1. Into a mixing bowl, put chicken and seasoning ingredients. Mix well and leave for 15 minutes. 2. Steam chicken for 15 minutes or until cooked. When cool, cut into 1.25-cm (1/2-in) thick slices and arrange on a serving dish. 3. Heat sufficient oil in a wok and lightly brown garlic. Add prawns and stir-fry over high heat for 3 minutes or until just cooked. 4. Pour boiling hot chicken or anchovy stock into wok and bring to the boil. Dish out prawns, peel and halve lengthways. Arrange prawns on a serving dish. 5. Return prawn shells to boiling stock and simmer over very low heat for 10 minutes to extract prawn flavour. 6. Strain stock and return to the boil. Add salt. Sustain stock at the boil over low heat. 7. Meanwhile, half fill a saucepan with water and add 1 Tbsp oil. Bring to the boil, then scald Chinese chives. Remove and cut into 5-cm (2-in) lengths. Arrange on serving dish. 8. In the same water, scald rice noodles for 1–2 minutes. Drain well. 9. To serve, put some rice noodles into individual serving bowls, then top with chicken and prawns. Ladle boiling stock over and serve hot sprinkled with spring onions, some chives and a pinch of pepper.

portion Cooking oil as needed Garlic 4 cloves, peeled and minced Large freshwater prawns (shrimps) 600 g

(1 lb 51/3 oz), unpeeled Chicken or anchovy stock (see page 11)

2 litres (64 fl oz), boiling hot Salt 3 tsp Chinese chives (kucai) 90 g (3 oz) Flat rice noodles (hor fun) 600 g (1 lb 51/3 oz), cut into 0.5-cm (1/4-in) strips Spring onions (scallions) 2, chopped Ground white pepper as needed Seasoning Salt 1 tsp Sesame oil 1/2 tsp Ground white pepper 1/4 tsp Cooking oil 1 dsp

29

Fried Flat Rice Noodles with Beef

Serves 2

INGREDIENTS

METHOD

Beef 120 g (41/4 oz), thinly sliced Cooking oil 90 ml (3 fl oz) Salt 1/2 tsp Chinese flowering cabbage (choy sum)

1. Marinate beef with combined seasoning ingredients except cooking oil. Mix well then add 1 Tbsp oil. Leave for at least 20 minutes. 2. Bring half a saucepan of water to the boil. Add 1 Tbsp oil and salt. Scald Chinese flowering cabbage until just cooked. Drain well and arrange on a dish. Turn off heat and scald beef in same saucepan of water. Allow to soak for 1 minute. Skim off scum from surface, drain meat and set aside. 3. Heat 1 Tbsp oil in a wok and tilt wok around to coat it in oil. Discard excess oil and put in rice noodles. Toss noodles in hot wok for 2 minutes. 4. Add light soy sauce and water mixture and stir-fry until well mixed. Remove and place noodles on Chinese flowering cabbage. 5. Reheat wok with 1 Tbsp oil and stir-fry bean sprouts for 30 seconds. Remove and place over fried rice noodles. 6. Clean wok and reheat with 1 Tbsp oil. Put in combined sauce ingredients and add beef, then spring onion and coriander leaves. Toss quickly before adding remaining cooking oil. Mix well. 7. Pour beef mixture over noodles and serve hot with cut red chillies in light soy sauce or chilli paste.

5 stalks, both ends trimmed Fresh flat rice noodles (hor fun) 300 g

(101/2 oz), strands loosened Light soy sauce 1 Tbsp, mixed with 1 Tbsp water Bean sprouts 100 g (31/2 oz) Spring onion (scallion) 1, cut into 2.5-cm (1-in) lengths Coriander leaves (cilantro) 1 sprig, cut into 2.5-cm (1-in) lengths Seasoning Baking soda 1/3 tsp Ginger juice 1 tsp Salt 1/2 tsp Sugar 1/4 tsp Cornflour (cornstarch) 2 tsp Sauce Chicken stock (see page 11) 5 Tbsp Light soy sauce 1/2 tsp Dark soy sauce 2 tsp Cornflour (cornstarch) 3 tsp

30

Fried and Braised Noodles (Char Choo Mee)

Serves 4–5

INGREDIENTS

METHOD

Chicken meat 150 g (5 oz), skinned

1. Season chicken with 1/2 tsp salt and pepper and set aside for 15 minutes. 2. Bring a large saucepan of water to the boil and scald noodles for a few seconds. Drain well and set aside. 3. Heat oil in a wok and lightly brown shallots and garlic. Add noodles and remaining salt. Fry over high heat for 3–5 minutes or until noodles are half-cooked. 4. Pour in chicken stock, add dark and light soy sauces and stir well. When stock begins to boil, add chicken, prawns, tofu and vegetables. Cover and simmer for 5 minutes. 5. Dish out and serve hot, garnished with chopped spring onion.

and sliced Salt 11/2 tsp Ground white pepper 1/4 tsp Fresh yellow noodles 500 g (1 lb 11/2 oz) Cooking oil 2 Tbsp Shallots 2, peeled and sliced Garlic 3 cloves, peeled and minced Chicken stock (see page 11) 700 ml

(221/2 fl oz) Dark soy sauce 1/2 tsp Light soy sauce 1 Tbsp Medium/large prawns (shrimps) 8,

eyes and feelers trimmed Pre-fried firm tofu 20 pieces Chinese flowering cabbage (choy sum)

150 g (5 oz) Spring onion (scallion) 1, chopped

31

Cha Cheong Meen

Serves 2

INGREDIENTS

METHOD

Pork belly or chicken thigh meat 280 g

1. Season pork or chicken with light soy sauce, Chinese wine, dark soy sauce, chilli oil, sugar, pepper and cornflour. Set aside for at least 1 hour. 2. Heat 1 Tbsp cooking oil in a wok and brown half the garlic. Add drained Sichuan vegetable and stir-fry for a few minutes or until fragrant. Remove and set aside. 3. Reheat pot with 2 Tbsp oil and lightly brown the remaining garlic, shallot and chilli. Add seasoned pork or chicken and stir-fry for a few minutes until meat changes colour. 4. Return fried Sichuan vegetable to the wok. Combine ingredients for gravy and stir well. Pour over ingredients in wok, then add cornflour mixture to thicken and allow gravy to come to the boil. 5. Boil a large pot of water, add the remaining oil and a pinch of salt and scald noodles for a few minutes. Drain well. 6. Divide noodles into serving bowls and top with pork or chicken mixture. Garnish with shredded cucumber, lettuce and spring onions. Serve immediately.

(10 oz), minced Light soy sauce 11/2 tsp Chinese rice wine (Shaoxing) 1 tsp Dark soy sauce 1 tsp Chilli oil 11/2 tsp Sugar 1/2 tsp Ground white pepper 1/2 tsp Cornflour (cornstarch) 1 tsp + 1 tsp mixed

with 1 Tbsp water Cooking oil 4 Tbsp Garlic 4 cloves, peeled and minced Sichuan vegetable 1 large piece, shredded and soaked in water Shallots 2, peeled and sliced Red chilli 1, seeded and minced Dried egg noodle sticks 280 g (10 oz) Salt 1/2 tsp Cucumber 1/2, skinned and shredded Lettuce leaves 4, shredded Spring onions (scallions) 2, chopped Gravy Chicken stock (see page 11) 250 ml

(8 fl oz) Dark soy sauce 1 tsp Light soy sauce 1 tsp Sesame oil 1 tsp Salt 1 tsp Ground white pepper 1/2 tsp

32

Thai-style Fried Noodles (Phad Thai)

Serves 4–5

This famous Thai noodles is similar to Singapore and Malaysian fried kway teow cooked with distinctive Thai flavours. INGREDIENTS

METHOD

Small prawns (shrimps) 20, peeled Salt 1/2 tsp Ground white pepper 1/4 tsp Cooking oil 3 Tbsp Shallots 3, peeled and sliced Garlic 4 cloves, peeled and minced Preserved radish (chye poh) 45 g (11/2 oz),

1. To make sauce, combine water, palm sugar, tamarind juice, fish sauce and light soy sauce in a small saucepan. Bring to the boil and stir well until palm sugar dissolves. Reserve 6 Tbsp for use and store the remainder for future use. It will keep for 2 weeks refrigerated and longer if frozen. 2. Season prawns with salt and pepper. Set aside. 3. Heat 21/2 Tbsp oil in a wok and brown shallots and garlic. Add preserved radish and stir-fry for a few minutes or until fragrant. Add dried chilli mixture and stir-fry for a few minutes. Add prawns and tofu, and continue to cook for a few minutes. Push fried ingredients to one side of the wok and heat the remaining oil in the wok. Pour in beaten eggs and allow to set slightly before stirring to break up the omelette. 4. Add noodles and stir-fry for a few seconds. Add bean sprouts, chives, dried prawns and peanuts and toss to mix well. Pour in reserved sauce, then add spring onions and stir-fry for a few minutes. 5. Divide noodles into individual plates and serve with chilli flakes, if desired.

rinsed and finely chopped Dried chillies 20, seeded, soaked, ground

and seasoned with 2 tsp salt and 1/4 tsp ground white pepper Firm tofu 1 piece, diced Eggs 4, lightly beaten with 1/4 tsp salt and 1 /4 tsp ground white pepper Fresh flat rice noodles (hor fun) 500 g (1 lb 11/2 oz) Bean sprouts 200 g (7 oz), tails removed Chinese chives (kucai) 55 g (2 oz), cut into 5-cm (2-in) lengths Dried prawns (shrimps) 3 Tbsp, rinsed, coarsely ground and pan-fried dry Coarsely ground roasted peanuts 2 Tbsp Chopped spring onions (scallions) 2 Tbsp Sauce Water 180 ml (6 fl oz) Palm sugar (gula Melaka) 55 g (2 oz),

chopped Tamarind pulp (asam Jawa) 1 Tbsp, mixed

with 6 Tbsp water and strained Fish sauce 1 Tbsp Light soy sauce 1 Tbsp

33

Claypot Chicken Mushroom Yee Mee

Serves 4–5

A dry version of the soupy yee mee noodles served in a claypot. This makes a delightful weekend lunch for the family. INGREDIENTS

METHOD

Chicken fillet 280 g (10 oz), skinned

1. Season chicken with 1/2 tsp salt, light soy sauce, dark soy sauce, sugar, 1/2 tsp pepper and potato flour. Set aside. 2. Boil a large pot of water, add 1 tsp cooking oil and scald noodles for a few minutes. Drain and set aside. 3. Reheat water and scald mustard greens. Drain and set aside. 4. Season diced mushrooms with remaining salt, pepper and sesame oil. Set aside. 5. Heat the remaining cooking oil in a large claypot and brown shallots and garlic. Add seasoned mushrooms and stir-fry for a few minutes or until fragrant. Add shredded scallops and stir-fry for a few seconds, then add seasoned chicken. 6. Combine ingredients for gravy and stir well. Pour over ingredients in the wok, add Chinese wine and potato flour to thicken, then cover and allow gravy to come to the boil. 7. Transfer noodles to a large wok, pour in gravy and mix well. Return noodles to claypot and reheat a little. Arrange mustard greens on the side and sprinkle over with spring onion. Serve immediately.

and minced Salt 1 tsp Light soy sauce 1 tsp Dark soy sauce 1 tsp Sugar 1 tsp Ground white pepper 1 tsp Potato flour 1 tsp + 1 Tbsp, mixed with

2 Tbsp reserved scallop water Chinese rice wine (Shaoxing) 1 Tbsp Cooking oil 2 Tbsp Pre-fried egg noodles 80 g (2 4/5 oz), about

11/2 packets Short-stemmed mustard greens 10 stalks Dried Chinese mushrooms 5, soaked to

soften and diced Sesame oil 1/2 tsp Shallots 2, peeled and sliced Garlic 1 clove, peeled and minced Dried scallops 4, soaked and shredded,

2 Tbsp of water reserved Chopped spring onions (scallions) 1 Tbsp Gravy Light soy sauce 1 Tbsp Oyster sauce 1 Tbsp Salt 1/4 tsp Ground white pepper 1/4 tsp Sugar 1/2 tsp Chicken or anchovy stock (see page 11)

500 ml (16 fl oz)

SOUPS

&SALADS

Steamed Herbal Winter Melon Soup Tofu and Wakame Soup

36

37

Potato, Carrot and Onion Soup

38

Indonesian Hot and Sour Fish Soup Catfish and Black Bean Soup

39

40

Chinese Corn Soup 41 Salted Vegetable, Chicken and Tofu Soup Spicy Mutton Soup

42

43

Warm Sesame Norwegian Salmon Salad Vegetable Salad (Pecal)

45

Norwegian Salmon Yee Sang

46

44

36

Steamed Herbal Winter Melon Soup

Serves 4–5

INGREDIENTS

METHOD

Winter melon 1, about 1.5–2kg

1. Slice off the top stem end of the winter melon and use as a lid. Decorate the rim of the melon with a zig-zag cut all around. Scoop out the seeds and pith and rinse the melon with boiling water. 2. Season the chicken with salt for 15 minutes. Blanch in boiling water for 1 minute. 3. Place chicken in the melon with rock sugar, red dates, dried longan and herbs. Stand the melon on a shallow bowl to hold it steady and upright. 4. Bring chicken stock with salt added to the boil and pour into melon. The stock level should come up to almost the rim of the melon. 5. Cover with the melon lid. Place in a steamer over gently boiling water and steam for 60–75 minutes. 6. Serve hot, using the melon as a soup tureen.

(31/3 –41/2 lbs), washed Chicken drumstick 1, skinned and cut into strips Salt 1 tsp Rock sugar 1/2 Tbsp Dried Chinese red dates 6, rinsed, seeded and slit to release flavour Dried longan 1 dsp, rinsed Chicken stock (see page 11) 750 ml (24 fl oz) Salt 1 tsp Herbs Astralagus root 2 pieces Ginseng 6 slices Chinese wolfberries 1 tsp

NOTE The herbs in this soup are renowned for their healing powers. Astralagus root is meant to be good for blood circulation and fatigue. Ginseng renews vigour and boosts blood circulation. Chinese wolfberry is essential for good vision and red dates are a good cure for anaemics.

37

Tofu and Wakame Soup

Serves 4–5

Be seduced by the taste of the ocean released by the Wakame seaweed in this hearty dish of healthy assorted ingredients. INGREDIENTS

METHOD

Sesame oil 2 tsp Leek 45 g (11/2 oz), thinly sliced Chicken (see page 11) or mushroom stock

1. Heat sesame oil in a deep saucepan and fry leek briefly. 2. Pour in chicken or mushroom stock and bring to the boil. Add salt, soy sauce and carrots. Stir well and simmer for 1–2 minutes. Add Shiitake mushrooms, Wakame seaweed and tofu. Cook for 2–3 minutes. Add chopped spring onions, stir and serve hot.

750 ml (24 fl oz) Salt 1 tsp Light soy sauce 1 Carrot 60 g (21/4 oz), peeled and thinly sliced Shiitake mushrooms 3, sliced Wakame seaweed 5 g, soaked for 2 minutes Silken soft tofu 150 g (5 oz) box, cut into pea-sized cubes Garnish Spring onion (scallion) 1, chopped

38

Potato, Carrot and Onion Soup

Serves 4–5

INGREDIENTS

METHOD

Chicken or anchovy stock (see page 11)

1. Bring chicken or anchovy stock to the boil. Put in potatoes, carrot, and onion and simmer over medium heat for 5 minutes. 2. Putin mushrooms, tomato, salt and pepper and continue to simmer for 8–10 minutes or until potatoes and carrots are soft. 3. Serve hot sprinkled with spring onion and coriander leaves.

750 ml (24 fl oz), strained Medium potato 1, diced Medium carrot 1/2, diced Onion 1, peeled and diced Canned button mushrooms 5, diced Tomato 1, diced Salt 1/2 tsp Ground white pepper 1/2 tsp Spring onion (scallion) 1, chopped Coriander leaves (cilantro) 2 sprigs, chopped

NOTE A hearty and nutritious home-style soup. Soups play an integral part in Chinese meals. The soup is consumed as the meal progresses, and acts as a palate cleanser.

39

Indonesian Hot and Sour Fish Soup

Serves 3–4

INGREDIENTS

METHOD

Fish fillets (garfish, tuna or eel) 250 g (9 oz) Salt 1 tsp Ground white pepper 1/4 tsp Lime juice 1 Tbsp Cooking oil 1 Tbsp Garlic 3 cloves, finely chopped Lemon grass 2 stalks, crushed Bird’s eye chillies 5, left whole Ground dried chillies 2 tsp Ginger 2-cm (3/4-in) knob, peeled and

1. If using garfish or tuna, cut into 5-cm (2-in) cubes or desired serving size. If using eel, cut into 3-cm (11/2-in) wide pieces. Wash and drain. 2. Season fish pieces with salt, pepper and lime juice. Set aside. 3. Heat oil in a medium-sized saucepan. Stir-fry garlic and lemon grass. Add bird’s eye chillies, ground dried chillies and ginger. Cook for 1 minute. 4. Pour in chicken stock and bring to the boil. Add fish sauce and fish pieces. Allow to boil over medium-low heat for 5 minutes. 5. Sprinkle in kaffir lime leaves; reserve some for garnishing if desired. Adjust to taste with salt and serve.

crushed Chicken stock (see page 11) 400 ml

(13 fl oz) Fish sauce 11/2 Tbsp Kaffir lime leaves 4, finely sliced Salt to taste

NOTE Cuttlefish and prawns can be used instead of fish.

40

Catfish and Black Bean Soup

Serves 6–8

INGREDIENTS

METHOD

Catfish 600 g (1 lb 5 1/3 oz) Black beans 300 g (10 1/2 oz) Water 2 litres (64 fl oz) Salt 1 tsp or more to taste Cooking oil 1 Tbsp Old ginger 2.5-cm (1-in) knob, peeled,

1. Gut and clean catfish, then cut into 5-cm pieces. Set aside. 2. Put black beans into a clean wok and dry-fry over medium-low heat for 5 minutes or until fragrant. 3. Pour in sufficient water to cover black beans. Bring to the boil and simmer for 2–3 minutes. Drain black beans and transfer to a deep saucepan. Discard blackish liquid. 4. Add 2 litres (64 fl oz) water and salt to black beans. Bring to the boil, then reduce heat and simmer for 30 minutes. 5. Meanwhile, heat oil in a non-stick wok and lightly brown ginger. Dish out and add to simmering black beans. 6. In the same wok, fry catfish for 1–2 minutes, then remove and add to black beans in saucepan. 7. When liquid returns to the boil, reduce heat to low and simmer for 15 minutes. Adjust to taste with more salt if necessary. 8. Serve hot with rice.

halved and lightly smashed

NOTE This tasty soup is deeply aromatic with a distinctive nuttiness and according to principles in traditional Chinese medicine (TCM), it also helps to expel heat and is, thus, beneficial to people who suffer from nose bleeds, which are believed to be caused by excessive heat or heatiness in the bodily system. This soup is also ideal for backache sufferers because TCM practitioners commonly recommend the consumption of black beans to treat the condition.

41

Chicken Corn Soup

Serves 6–8

INGREDIENTS

METHOD

Chicken stock (see page 11) 1.875 litres

1. Place chicken stock in a pot and bring to the boil. Add mushrooms, reduce heat and simmer for 5 minutes. 2. Mix oil with chicken to prevent sticking and add to soup. Put in sweet corn, pepper and salt to taste. Simmer for another 5-8 minutes. 3. Increase the heat to medium and stir in the potato flour mixture. Stir well to ensure that the mixture does not form lumps. When the soup boils again, drizzle in the beaten egg white and stir soup to distribute the egg. 4. Serve hot, topped with spring onion and shallot crisps.

(60 fl oz) Dried Chinese mushrooms 4 dried, soaked

and shredded Large chicken breast 1, boneless, skinned

and shredded Cooking oil 1/2 tsp Canned sweet corn 325 g (111/2 oz), drained Ground white pepper 1/2 tsp Salt 1 tsp Sweet potato flour 4 tsp, mixed with 5 tsp

water and strained Egg white 1, lightly beaten with a fork Spring onions (scallions) 2, chopped Crisp-fried shallots 2 tsp

NOTE Another well-known Chinese soup, popular with Westerners. Tender young corn is ideal for this soup.

42

Salted Vegetable, Chicken and Tofu Soup

Serves 4

This is a simple soup to go with rice. Whenever I serve this at home, my husband recalls how his own mother used to make this soup. INGREDIENTS

METHOD

Chicken 100 g (31/2 oz), minced Salt 11/2 tsp Ground white pepper 1/4 tsp Potato flour 1 tsp Cooking oil 1/2 Tbsp Garlic 1 clove, peeled and minced Salted vegetables 35 g (1 oz), rinsed Chicken stock (see page 11) 1 litre (32 fl oz) Silken soft tofu 300 g (10 1/2 oz), diced Spring onion (scallion) 1, chopped

1. Season chicken with a pinch of salt, pepper and potato flour and set aside for 15 minutes. 2. Heat oil in a soup pot and stir-fry garlic and salted vegetables until fragrant. Add seasoned chicken and cook until it changes colour. 3. Add chicken stock and remaining salt. Stir and bring to the boil. Reduce heat and simmer for 2–3 minutes. 4. Add tofu and when stock boils again, sprinkle in chopped spring onion. Serve hot. NOTE Salted vegetables are made by pickling garlic stems. They add pep and saltiness to soups while imparting a special flavour and satisfying crunch to minced meat. The Teochews love salted vegetables for their strong flavour. They use pickled vegetables in soups such as the popular Teochew fish ball and transparent vermicelli soup and also to steamed minced meat dishes. Transparent vermicelli and a beaten egg can also be added to this recipe.

43

Spicy Mutton Soup

Serves 8

INGREDIENTS

METHOD

Mutton 1 kg (2 lb 3 oz), fatty streaks

1. Put mutton and water in a pot and bring to the boil. 2. Lightly crush spices and tie up securely in a piece of muslin. Drop spice bag into boiling soup. Lower heat and simmer gently for 2 hours until meat is tender. 3. Skim off scum and add salt. Serve hot, garnished with fried shallots and garlic and spring onions.

removed and cut into 2.5-cm (1-in) cubes Water 2.5 litres (80 fl oz) Cinnamon 5-cm (2-in) Cloves 8 Star anise 2 sections White peppercorns 1 tsp Coriander seeds 1/2 tsp Fennel seeds 1/2 tsp Cumin seeds 1/2 tsp Salt 2 tsp Shallots 8, peeled, sliced and crisp-fried Garlic 3 cloves, peeled and crisp-fried Spring onions (scallions) 2, chopped

44

Warm Sesame Norwegian Salmon Salad

Serves 3–4

Fresh Norwegian salmon has great appeal to gourmets. The smooth and firm flesh has an inviting colour and a delicate flavour. It makes a great ingredient for salads, combining well with an array of dressings. Try this for compliments. INGREDIENTS

METHOD

Norwegian salmon fillet 400 g (141/3 oz) Salt 1/2 tsp Ground black pepper 1/4 tsp Lightly toasted sesame seeds 2 tsp Sunflower oil 3 Tbsp Garlic 3 cloves, peeled and crushed Young ginger 1-cm (1/2-in) knob,

1. Season salmon with salt, black pepper and sesame seeds. Firmly press sesame seeds down onto fish. 2. Preheat an electric grill to 200°C (400°F). Grease tray with 1 Tbsp sunflower oil. 3. Grill fish on both sides for 4–5 minutes or until golden brown and just cooked through. 4. Meanwhile, heat remaining oil in a saucepan. Cook garlic and ginger for 1 minute, then add cider vinegar, soy sauce, sesame oil and sugar. Stir for a few seconds before removing from heat. Leave to cool to room temperature. 5. Slice grilled salmon into desired serving portions and set aside. Toss mixed salad leaves in cooled dressing, then arrange on serving dish together with salmon pieces. 6. Garnish with cherry tomatoes. Serve immediately.

peeled and grated Cider vinegar 2 Tbsp Light soy sauce 1 Tbsp Sesame oil 1/2 Tbsp Sugar 1/2 tsp Mixed salad leaves 120 g (41/4 oz) Cherry tomatoes 2–3, halved

45

Vegetable Salad (Pecal)

Serves 5-6

INGREDIENTS

METHOD

Water convolvulus (kangkong) shoots 300 g

1. Scald vegetables except cucumber separately in boiling water. Do not overcook. Drain well and arrange on a dish together with cucumber, fried tofu and hard-boiled eggs. 2. Heat 1 Tbsp oil and fry tamarind paste for 1 minute over low heat. Dish out, add 125 ml (4 fl oz) water and mix well. Strain liquid. 3. Heat remaining oil and fry chillies and dried shrimp paste over low heat until fragrant. Add strained tamarind liquid and remaining water. Bring to the boil. 4. Stir in brown sugar, black prawn paste and salt. Remove from heat and stir in ground peanuts. 5. Serve vegetables with sauce separately or pour sauce over vegetables and mix well before serving. Garnish with shallot and garlic crisps.

(10 1/2 oz), cut into 5-cm (2-in) lengths Tender tapioca leaves 300 g (101/2 oz), cut into 5-cm (2-in) lengths Bean sprouts 150 g (5 oz) Turnip 150 g (5 oz), coarsely shredded Long (snake) beans 150 g (5 oz), cut into 5-cm (2-in) lengths Medium carrot 1, coarsely shredded Cucumber 1, cored and coarsely shredded Firm tofu 2, diced and fried Hard-boiled eggs 4, peeled and quartered Cooking oil 2 Tbsp Tamarind pulp (asam Jawa) 2 Tbsp Water 310 ml (101/2 fl oz) Dried chillies 15, soaked to soften Dried prawn (shrimp) paste (belacan) 2.5-cm (1-in) piece, toasted Brown sugar 4 Tbsp Black prawn (shrimp) paste (haeko) 2 Tbsp Salt 1/2 tsp Peanuts 300 g (101/2 oz), roasted and coarsely ground Shallots 10, peeled, sliced and crisp-fried Garlic 3 cloves, peeled, sliced and crisp-fried

46

Norwegian Salmon Yee Sang

Serves 6–8

Come Chinese New Year and it is time again to lou hei (stir up good fortune) with yee sang (raw fish). Most Chinese restaurants beckon with sumptuous yee sang meals, a dish that has stirred itself to sophisticated heights. It began with a simple combination of colourful vegetables, fruits, pickles and flour crisps with raw fish, mainly thin slivers of raw Chinese carp, and a tempting, tangy plum sauce. Nowadays, the ingredients include jellyfish, shark’s fin, abalone and the ever popular salmon. Although you can find yee sang in almost all restaurants, you may like to try making your own. Here is a yee sang recipe using Norwegian salmon. INGREDIENTS

Norwegian salmon 120 g (41/4 oz),

thinly sliced Peanuts 40 g (11/4 oz), roasted and

coarsely ground Sesame seeds 20 g (1/2 oz), toasted Coriander leaves (cilantro) 3–4 sprigs,

chopped Flour crisps 200 g (7 oz) Red yam crisps 25 g (1 oz) Green yam crisps 25 g (1 oz) Candied lime 1/2 Peanut oil 2 Tbsp Lime 1, halved Ingredients to be finely shredded White (Chinese) radish 300 g (101/2 oz),

peeled Carrots 200 g (7 oz), peeled Cucumber 100 g (31/2 oz) Ginger 25 g (1 oz), peeled Preserved red ginger 25 g (1 oz) Pickled Chinese cucumber 25 g (1 oz) Pickled papaya 25 g (1 oz) Pickled leek 30 g (1 oz), sliced Chinese pear 30 g (1 oz), peeled Red chilli 1, seeded Kaffir lime leaves 2

Spices Five-spice powder 1/4 tsp Ground cinnamon 1/4 tsp Ground white pepper 1/4 tsp Salt 1/4 tsp Sauce Plum sauce 80 g (2 4/5 oz) Orange marmalade 1 Tbsp Warm water 1 Tbsp METHOD

1. Of the finely shredded ingredients, wrap radish shreds with a piece of white muslin cloth and squeeze out juices. Repeat with carrots. This will keep the vegetables dry. 2. Except peanut oil and lime, arrange all other ingredients, including those finely shredded, on a large serving dish. 3. Sprinkle on spices, then pour on combined sauce ingredients and peanut oil. Lastly, squeeze lime juice over the top and serve immediately.

47

VEGETABLES Acar Rampai 50 Kerabu Sotong Kering 51 Stir-fried Masala Potato and Tofu 52 Rojak Betik Terengganu 53 Bean Sprouts with Salted Fish 54 Pressed Tofu, Preserved Radish and Peanuts (Chao Lup Lup) 55

56 Stir-fried Aubergines with Minced Meat 58 Braised Stuffed Hairy Marrow 59 Mixed Vegetable Stew 60 Fried Yam Ring with Mixed Vegetables 61 Fried Cabbage (Kobis Masak Putih) 62 Coconut Sambal 63 Stuffed Tofu Puffs with Mixed Vegetables

Spinach and Fermented Soy Bean Cake Curry 64 Salted Fish, Snake Gourd and Spinach Curry 65 Indonesian Sayur Lodeh 66

50

Acar Rampai

Makes about 500 g (1 lb 11/2 oz)

INGREDIENTS

METHOD

Cucumbers 2, seed portions discarded and

1. Into a mixing bowl, put cucumbers, carrot, preserved radish, shallot halves, garlic, chillies and ginger. Mix well with salt, sugar and ground turmeric. Leave for 1 hour. Drain well of collected vegetable juices before use. 2. Heat a dry wok and fry mustard seeds for 1 minute. Remove and set aside. 3. Add oil to heated wok and when hot, lightly brown sliced shallots. Then, add ground ingredients and fry until oil separates. 4. Add combined ingredients and bring to the boil. Simmer gently for 3 minutes, then add in prepared vegetables, mustard seeds and sultanas. 5. Serve as a side dish wih meals.

cut into 4 x 0.5-cm (11/2 x 1/4-inch) strips Carrot 1, large, peeled and cut into 4 x 0.5-cm (11/2 x 1/4-inch) strips Preserved radish (chye poh) 2 Tbsp, washed and chopped Shallots 14, peeled; 10 halved and 4 sliced Garlic 6 cloves, peeled and halved Red chillies 4, seeded and cut into strips Green chillies 4, seeded and cut into strips Ginger 150 g (5 oz), peeled and shredded Salt 1 tsp Sugar 1 tsp Ground turmeric 1 tsp Mustard seeds 1 dsp, washed and drained Cooking oil 5 Tbsp Sultanas 1 Tbsp Ingredients to be finely ground Dried chillies 20 Turmeric 2.5-cm (1-in) knob, peeled Ingredients to be combined Vinegar 125 ml (4 fl oz) Water 65 ml (2 fl oz) Sugar 1 dsp Salt 1/4 tsp

NOTE If short of time, lightly squeeze vegetables using a piece of cloth to remove vegetable juices instead of waiting an hour for them to emerge.

51

Kerabu Sotong Kering

Serves 4–5

INGREDIENTS

METHOD

Dried cuttlefish shreds 90 g (3 oz) Small green mango 1, peeled, seeded and

1. Wash and drain cuttlefish flakes. Then, dry them in the sun or in an oven preheated to 150°C (300°F). 2. Meanwhile, combine all remaining ingredients, except oil, in a bowl. 3. When well mixed, transfer to a colander and leave to drain for 1 hour. 4. Heat oil for deep-frying in a wok. Deep-fry dried cuttlefish flakes until light golden and crisp. Drain and leave to cool. 5. Just before serving, toss squid crisps with other ingredients to combine. 6. Serve on a flat dish.

cut into strips Cucumber 1/2, seed portion discarded then shredded Red chillies 2, finely sliced Bird’s eye chillies 6, finely sliced Shallots 7, peeled and finely sliced Lime juice squeezed from 3–4 limes Sugar 2 Tbsp or to taste Cooking oil for deep-frying

NOTE Prepared shredded cuttlefish is sold in packets and easily obtainable in Kelantan and Terengganu.

52

Stir-fried Masala Potato and Tofu

Serves 4–5

This simple recipe is a real treat for lovers of spicy potatoes. Serve as a main meal accompanied with chapati, naan or puri. INGREDIENTS

METHOD

Potatoes 300 g (101/2 oz), peeled and

1. Soak the diced potatoes in a little salt water to prevent discolouration. Drain. Drain tofu in a colander. 2. Heat oil in a wok and deep-fry the potatoes until light golden and just cooked. Drain and set aside. 3. Reheat the oil and deep-fry the tofu until lightly golden. Drain and set aside. 4. Heat the sunflower or corn oil in a clean wok. Add the fenugreek seeds, dried chillies and ground turmeric and stir-fry for a few seconds. Add onion and cook for 1 minute. Add ginger, chilli powder and garam masala. Stir well. 5. Return the potatoes to the wok and fry for 2 minutes. Add the tofu and toss to mix well. 6. Add soy sauce, salt and fresh chicken stock or water. Lastly stir in the green chillies. Serve hot.

cut into 1.5-cm (3/4-in) cubes Firm tofu 1 piece, cut into 1.5-cm (3/4-in) cubes Cooking oil for deep-frying Sunflower or corn oil 2 Tbsp Fenugreek seeds 1/4 tsp Dried chillies 2, rinsed and each cut into 2 Ground turmeric 1/2 tsp Medium onions 2, peeled and diced Young ginger 2-cm (3/4-in) knob, peeled and finely chopped Chilli powder 1/2 tsp Garam masala 1 tsp Light soy sauce 1 Tbsp Salt 1/2 tsp Chicken stock (see page 11) or water 3 Tbsp Green chilli 1, chopped

53

Rojak Betik Terengganu

Serves 4–5

INGREDIENTS

METHOD

Small half-ripe papaya 1/2, peeled and

1. Combine shredded papaya and bean sprouts and transfer to a serving dish. 2. Top with pineapple and cucumber slices. Set aside. 3. Prepare sauce. Grind flaked fish, dried chillies and dried prawn paste together. 4. When done, transfer to a mixing bowl and set aside. 5. Into a saucepan, put palm sugar and water. Bring to the boil and cook over low heat until sugar dissolves. Add tamarind pulp and mix well, then strain liquid. 6. Pour strained liquid over ground ingredients and mix well with vinegar and salt to taste. 7. Just before serving, pour sauce over prepared vegetables.

shredded Bean sprouts 240 g (81/2 oz), scalded Pineapple 1/2, peeled, quartered and sliced Cucumber 1/2, halved and sliced Sauce Chubb mackerels 3, grilled and flaked Dried chillies 20, soaked Dried prawn (shrimp) paste (belacan)

2.5 x 1.25-cm (1 x 1/2-in) piece Palm sugar (gula Melaka) 60 g (21/4 oz) Water 250 ml (8 fl oz) Tamarind pulp (asam Jawa) 1 Tbsp Vinegar 1 dsp Salt 1 tsp or to taste

54

Bean Sprouts with Salted Fish

Serves 4–5

INGREDIENTS

METHOD

Cooking oil 100 ml (3 1/2 fl oz) Salted fish (threadfin) 45 g (11/2 oz),

1. Heat half the oil in a wok until hot. Put in salted fish and fry over low heat until crisp and light golden brown. Drain and leave aside. Discard oil. 2. Heat remaining oil in the same wok and lightly brown garlic. Remove and place on a serving dish. Mix with light soy sauce and sesame oil. 3. Bring half a saucepan of water to a rapid boil. Put in bean sprouts and scald for a few seconds. 4. Drain well and place in dish of prepared sauce. Mix to combine ingredients, then sprinkle with fried salted fish. Garnish with red chilli, spring onion and coriander. Serve hot.

preferably washed and finely sliced Garlic 3 cloves, peeled and minced Light soy sauce 1/2 Tbsp Sesame oil 1/2 Tbsp Bean sprouts 300 g (10 1/2 oz), washed and

drained Red chilli 1, seeded and cut into strips Spring onion (scallion) 1, split and cut into

5-cm (2-in) lengths Coriander leaves (cilantro) 1 sprig

55

Pressed Tofu, Preserved Radish and Peanuts (Chao Lup Lup) Serves 4–5 INGREDIENTS

METHOD

Cooking oil 1 Tbsp Medium onion 1, peeled, halved and sliced Garlic 2 cloves, peeled and minced Preserved radish (chye poh) 75 g (23/5 oz),

1. Heat oil in a wok and lightly brown onion and garlic. Add dried salted radish and stir-fry for 1 minute. Add long beans and continue to cook for 3 minutes. Add carrot and compressed tofu. 2. Stir in chicken stock, soy sauce, sugar, pepper and red chilli. Mix well and cook until mixture is almost dry. 3. Add peanuts and sesame seeds and toss well. Dish out and serve hot with rice.

soaked for 10 minutes and chopped Long (snake) beans 100 g (31/2 oz), cut into 1-cm (1/2-in) lengths Carrot 75 g (23/5 oz), peeled, diced and parboiled Five-spice-flavoured compressed tofu 100 g (3 1/2 oz), diced Chicken stock (see page 11) 2 Tbsp Light soy sauce 2 tsp Sugar 1 tsp Ground white pepper 1/4 tsp Red chilli 1, seeded and cut into 1-cm (1/2-in) pieces Peanuts 60 g (21/4 oz), roasted Roasted sesame seeds 1/2 Tbsp

56

Stuffed Tofu Puffs with Mixed Vegetables

Serves 4–5

INGREDIENTS

METHOD

Fried tofu puffs 5 pieces Cooking oil for deep-frying Cucumber 1, sliced Tomatoes 2, sliced

1. Bring a saucepan of water to the boil and scald tofu puffs for a few seconds to remove excess oil. Drain thoroughly. 2. Heat oil and deep-fry tofu puffs until crisp. Drain on absorbent kitchen paper. 3. Prepare filling. Heat oil in a wok and lightly brown garlic and shallots. Add mushrooms and stir-fry for 1 minute. Add long beans and cook for 30 seconds. Add carrots and lastly bean sprouts. Combine seasoning ingredients and add to wok. Toss well. 4. Thicken with cornflour mixture. Remove from heat and stir. Add chopped spring onion and coriander. Dish out and use as required. 5. Combine ingredients and blend in a mini food blender (processor) until fine. Serve with stuffed tofu puffs. 6. When cool, slice each tofu puff diagonally to obtain two triangles. Slit each piece without cutting through and stuff with the filling. 7. Arrange on a serving dish garnished with cucumber and tomato slices. Serve with sweet soy sauce chilli dip. 8. Cut each tofu puff into 9 even pieces and place on the cucumbers. Pour peanut sauce over tofu puffs and serve immediately.

Filling Cooking oil 1 Tbsp Garlic 3 cloves, peeled and minced Shallots 2, peeled and finely sliced Shiitake mushrooms 3, about 60 g (21/4 oz),

diced small Long (snake) beans 50 g (12/3 oz), diced Carrots 75 g (23/5 oz), peeled, diced small

and parboiled Bean sprouts 100 g (31/2 oz) Cornflour (cornstarch) 1 tsp, mixed with

2 Tbsp water Spring onion (scallion) 1/2, chopped Coriander (cilantro) leaves 1/2 sprig,

chopped Seasoning Salt 1/2 tsp Sugar 1 tsp Light soy sauce 1 tsp Oyster sauce 1 tsp Ground white pepper 1/4 tsp Sweet soy sauce chilli dip Red chillies 3, large Indonesian sweet soy sauce 1 Tbsp Lemon or lime juice 1 tsp Salt a pinch

57

58

Stir-fried Aubergines with Minced Meat

Serves 4–5

INGREDIENTS

METHOD

Medium aubergines (brinjals) 3, cut into

1. Soak cut aubergines in a little salt water. 2. Heat wok until hot with 3 Tbsp of cooking oil. Reduce heat a little to lightly brown minced garlic. Put in drained aubergines and stirfry over high heat until soft. Remove and leave aside. 3. Reheat wok with 1 Tbsp cooking oil. Stir-fry ginger, 2 cloves garlic and hot bean paste until aromatic. Put in minced meat and when it changes colour, add combined sauce ingredients and stir-fry for 2 minutes. 4. Pour in chicken stock and when it begins to boil, return pre-fried aubergines to the wok and stir to mix well. 5. Thicken with cornflour mixture. Sprinkle in spring onion and coriander leaves, and transfer to serving dish.

5 x 11/4-cm (2 x 1/2-in) pieces Cooking oil 4 Tbsp Garlic 6 cloves; 4 cloves minced, 2 cloves peeled Ginger 3 slices Hot bean paste 1/2 Tbsp Lean pork with a little fat 120 g (41/4 oz) or chicken, coarsely minced Chicken stock (see page 11) 125 ml (4 fl oz) Cornflour (cornstarch) 1/2 Tbsp mixed with 1 Tbsp water Spring onions (scallions) 2, chopped Coriander leaves (cilantro) 1 sprig, chopped Sauce Light soy sauce 1 Tbsp Ground white pepper 1/4 tsp Salt 1/4 tsp Sugar 1/2 tsp Sesame oil 1 tsp

59

Braised Stuffed Hairy Marrow

Serves 4–5

INGREDIENTS

METHOD

Hairy marrow 1, about 250 g

1. Lightly pare the hairy marrow leaving some of the green skin to give more colour. Slice off both the ends and keep aside. Scoop out the pulp from the centre with a small spoon or a sharp knife. Dust the inside with cornflour and set aside. 2. Combine the minced ingredients with the seasoning ingredients and mix thoroughly. 3. Stuff the marrow with this mixture. Put back the sliced ends and secure with toothpicks or cocktail sticks. Heat oil for deep-frying in a wok until hot. Deep-fry stuffed marrow for 3–4 minutes until just soft. Remove and drain. 4. Pour off the oil from the wok and add sauce ingredients. When it begins to boil, carefully put in marrow. Cover, reduce heat and simmer for 10–12 minutes or until the marrow is very tender. 5. Carefully remove the marrow and slice the into 2.5-cm (1-in) slices with a sharp knife. Arrange on a serving dish. 6. Add oyster sauce, sesame oil and cornflour mixture to sauce and stir until thickened. 7. Pour hot sauce over the marrow and serve.

(9 oz) Cornflour (cornstarch) for dusting Cooking oil for deep-frying Oyster sauce 2 tsp Sesame oil 1/2 tsp Cornflour (cornstarch) 2 tsp mixed with

1 Tbsp chicken stock (see page 11) or water Minced Small prawns (shrimps) 150 g (5 oz), peeled Lean pork or chicken 15 g (1/2 oz) Water chestnuts 2 Spring onion (scallion) 1 Seasoning Salt 1/2 tsp Sugar 1/2 tsp Ground white pepper 1/2 tsp Light soy sauce 1 tsp Sesame oil 1 tsp Cornflour (cornstarch) 2 tsp Sauce Chicken (see page 11) or pork bone stock

375 ml (12 fl oz) Salt 1/2 tsp Ground white pepper 1/4 tsp Sugar 1/2 tsp

NOTE This is a vegetable dish that reheats well and can be prepared well in advance.

60

Mixed Vegetable Stew

Serves 2–3

INGREDIENTS

METHOD

Cooking oil 4 Tbsp Salt 1/2 tsp Carrot 10 g (3 oz), cut into 2-cm

1. Boil a large saucepan of water and add 2 Tbsp of the cooking oil and 1/2 tsp salt. Blanch carrot, cabbage and bamboo shoots for 1–2 minutes. Drain and set aside. Blanch dried Chinese, straw and button mushrooms for 1 minute. Drain and set aside. Blanch broccoli for 1 minute and set aside. 2. Heat wok with 2 Tbsp of the oil until hot and lightly brown shallot and garlic. Put in carrots, cabbage and bamboo shoots and stir-fry for 1 minute. Add the mushrooms and stir-fry for another minute. Put in cloud ear and white fungus and toss briefly. 3. Pour in combined sauce ingredients and bring to the boil. Reduce heat, add the broccoli, cover the wok and simmer for 5 minutes. 4. Thicken with sweet potato flour mixture and stir until the sauce is thick and clear. 5. Transfer to serving dish and serve hot.

(3/4-in) cubes Tientsin cabbage leaves 3, halved and cut

into 4-cm (11/2-oz) lengths Canned bamboo shoots 90 g (3 oz), sliced Dried Chinese mushrooms 5, soaked and halved Canned straw mushrooms 90 g (3 oz) Canned button mushrooms 90 g (3 oz) Broccoli 120 g (41/4 oz), cut into small florets Shallot 1, sliced Garlic 2 cloves, peeled and minced Cloud-ear fungus 15 g (1/2 oz), soaked in warm water until soft White fungus 15 g (1/2 oz), cut into 2.5-cm (1-in) pieces and hard centres discarded Sweet potato flour or cornflour (cornstarch)

2 tsp Chicken stock (see page 11) or water 2 Tbsp

mixed Sauce Chicken (see page 11) or pork bone stock

250 ml (8 fl oz) Salt 1 tsp Sugar 1/2 tsp Ground white pepper 1/2 tsp Chinese rice wine (Shaoxing) 1/2 tsp Light soy sauce 1 tsp Oyster sauce 1 tsp

NOTE Substitute bamboo shoots with water chestnuts for a crunchier texture.

61

Fried Yam Ring with Mixed Vegetables

Serves 6

INGREDIENTS

METHOD

Yam 1 kg (2 lb 3 oz), peeled and cut into

1. Place yam cubes in a steamer and steam for 25–30 minutes until soft. Mash yam cubes while still hot until free from lumps. Add salt, five-spice powder, sugar and oil. When well combined, add wheat starch flour and knead well. 2. Divide yam dough into two equal portions. Lightly flour hands with wheat starch flour and form yam dough into two 15-cm (6-in) diameter hollow rings. 3. Place yam rings on a flat colander to lower into oil for deep-frying. 4. Heat oil for deep-frying in a wok until hot. Lower heat to medium and deep-fry yam rings, one at a time, for about 4 minutes until golden in colour. 5. Remove and place on a dish garnished with finely sliced lettuce leaves. Fill yam rings with diced chicken with cashew nuts and serve immediately.

cubes to get about 760 g (27 oz) cleaned weight Salt 1 tsp Five-spice powder 1 tsp Sugar 2 dsp Cooking oil 1 Tbsp Wheat starch flour (tang meen fun) 60 g (21/4 oz) Cooking oil for deep-frying Lettuce 1 small head, finely sliced Filling Diced Chicken with Cashew Nuts (see page 114)

NOTE Choose a powdery yam for this recipe for the best results.

62

Fried Cabbage (Kobis Masak Putih) Serves 5–6 INGREDIENTS

METHOD

Coconut cream 125 ml (4 fl oz),

1. Put coconut milk, red chillies, shallots and garlic in a wok and bring to a slow boil. Simmer for 5 minutes then add cabbage. 2. When cabbage is soft, add prawns, coconut cream and salt. Sprinkle in spring onion last. Remove from heat as soon as mixture comes to a boil. Serve hot.

from same grated skinned coconut and sufficient water Coconut milk 1 litre (32 fl oz), from 1 /2 grated skinned coconut, squeezed first for coconut cream, then add sufficient water to extract coconut milk Red chillies 5, cut into strips Shallots 6, peeled and sliced Garlic 1 clove, peeled and sliced Cabbage 300 g (101/2 oz), cut into 1.25-cm (1/2-in) pieces Small prawns (shrimps) 300 g (101/2 oz), peeled and deveined Salt 1/2 tsp Spring onion (scallion) 1, chopped

63

Coconut Sambal

Serves 6–8

INGREDIENTS

METHOD

Young grated skinned coconut 180 g (6 oz) Rhoasted dhal 1 tsp Green chillies 3, sliced Ginger 2 slices, peeled Yoghurt 2 Tbsp Salt 11/4 tsp Water 430 ml (14 fl oz) Cooking oil 2 Tbsp Mustard seeds 1/2 tsp Curry leaves 1 sprig Dried chillies 2, soaked to soften and cut

1. Combine grated coconut, dhal, green chillies, ginger, yoghurt, salt and water and blend into a smooth paste. 2. Heat oil in saucepan and stir-fry mustard leaves, curry leaves and dried chillies. 3. Pour paste in and simmer for 5 minutes. Remove from heat and use as a dip or serve with rice or thosai.

into 0.5-cm (1/4-in) pieces

64

Spinach and Fermented Soy Bean Cake Curry

Serves 6–8

A not-too-spicy curry that is vibrantly coloured with the use of turmeric, this dish also contains all the nutritious goodness of spinach and the earthy flavoured fermented soy bean cake. INGREDIENTS

METHOD

Sunflower or corn oil 1 Tbsp Small onion 1, peeled, halved and sliced Garlic 2 cloves, peeled and sliced Coconut milk 500 ml (16 fl oz), extracted

1. Heat oil in a deep saucepan and fry onion and garlic for a minute. 2. Add finely ground ingredients and fry over medium low heat until fragrant. 3. Add coconut milk and bring to the boil. Add salt, fermented soy bean cake and spinach. 4. Stir and simmer uncovered until vegetables soften and gravy thickens a little. 5. Garnish with crisp-fried shallots and serve.

from 175 g (6 oz) grated skinned coconut and 500 ml (16 fl oz) water Salt 11/2 tsp Fermented soy bean cake (tempeh) 350 g (12 oz), cut into 2.5-cm (1-in) cubes Spinach 200 g (7 oz) Ingredients to be finely ground Red chillies 3, seeded Garlic 4 cloves, peeled Ginger 2.5-cm (1-in) knob, peeled Turmeric 4-cm (11/2-in) knob, peeled Chopped palm sugar (gula Melaka) 1 Tbsp Garnish Crisp-fried shallots

65

Salted Fish, Snake Gourd and Spinach Curry

Serves 6–8

INGREDIENTS

METHOD

Cooking oil 1 Tbsp Galangal 3-cm (11/2-in) knob, peeled

1. Heat oil in a pot. Fry ground ingredients over low heat until fragrant, about 2 minutes. 2. Add galangal and salam leaves. Continue to cook over low heat for 8 minutes. 3. Stir in sugar, salt, water and low-fat milk. Bring to the boil. 4. Add fried salted fish, corn and snake gourd. Simmer for 5–6 minutes. 5. Add spinach and continue to cook until snake gourd is soft. 6. Stir in coconut cream, if used, and adjust to taste with salt before serving.

and smashed Salam leaves 3–4 Sugar 11/2 tsp Salt 1/2 tsp Water 600 ml (191/5 fl oz) Low-fat milk 400 ml (13 fl oz) Salted fish (threadfin) 90 g (3 oz), rinsed,

thinly sliced and pre-fried Young corn 2 ears, each cut into 4 pieces Snake gourd 350 g (12 oz), cut into 1.5–2 cm (3/4 x 1-in) cubes Spinach 200 g (7 oz) Coconut cream (optional) 1 Tbsp Salt to taste Ingredients to be finely ground Shallots 7, peeled Garlic 3 cloves, peeled Red chillies 5, seeded Candlenuts 5 Ground white pepper 1 heaped tsp Dried prawn (shrimp) paste (belacan) granules

1 tsp, pan-fried without oil Turmeric 2-cm (3/4-in) knob, peeled

NOTE To toast dried prawn paste for storing, chop a block of it into small pieces and pan-fry them without oil until grainy and fragrant. Leave granules to cool before transferring to a jar with a tight-fitting lid and store in the refrigerator. The granules are now ready for use whenever you need it.

66

Indonesian Sayur Lodeh

Serves 6–8

This is a wonderful mixed vegetable curry. If you are accustomed to lesser galangal and petai with their unique fragrance and flavour, then this is a curry to stir your senses and whet your appetite. INGREDIENTS

METHOD

Coconut milk 600 ml (191/5 fl oz), extracted from

1. Prepare tomato sambal. Put all ingredients, except tomatoes and sugar, in a liquidiser and blend until fine. Remove and set aside. Without washing the liquidiser, put in chopped tomatoes and blend until fine. Set aside. 2. In a medium saucepan, cook the blended chilli mixture over low heat, stirring all the time, until fragrant and oil appears on the surface. Add the blended tomatoes and stir-fry until sauce thickens. Stir in sugar and cook for 1 minute. 3. Cool and store in an air-tight container. Tomato sambal can be stored in the refrigerator for up to 2 weeks or kept frozen for up to 3 months. 4. Fry finely ground ingredients in a deep saucepan over low heat, stirring all the time, until fragrant and oil rises to the surface. 5. Add coconut milk and bring to a gentle boil. 6. Add the turnips and aubergine, and then the long beans. Simmer for 1–2 minutes. 7. Add the potatoes, tofu, baby corn cobs, stink beans, prawns and kaffir lime leaves. Stir in salt to taste. 8. Simmer until the vegetables are cooked. Serve hot. Put all ingredients, except tomatoes and sugar, in a liquidiser and blend until fine. Remove and set aside. Without washing the liquidiser, put in chopped tomatoes and blend until fine. Set aside. 9. In a medium saucepan, cook the blended chilli mixture over low heat, stirring all the time, until fragrant and oil appears on the surface. Add the blended tomatoes and stir-fry until sauce thickens. Stir in sugar and cook for 1 minute. 10. Cool and store in an air-tight container. Tomato sambal can be stored in the refrigerator for up to 2 weeks or kept frozen for up to 3 months.

175 g (6 oz) grated skinned coconut and 600 ml water (191/5 fl oz) Chinese turnips 100 g (31/2 oz), peeled and cut into 4 x 1-cm (11/2 x 1/2-in) fingers Aubergine (brinjal) 1, roll-cut into triangles Long (snake) beans 100 g (31/2 oz), cut into 4-cm (11/2-in) lengths Baby potatoes 10, peeled and boiled for 12 minutes Firm tofu 2 pieces, cut into 2-cm (3/4-in) cubes Baby corn cobs 5, diced Stink beans (petai) 150 g (5 oz) Small prawns (shrimps) 150 g (5 oz), peeled Kaffir lime leaves 2, finely sliced Salt 1 tsp or to taste Tomato sambal Red chillies 20, seeded Shallots 10, peeled Garlic 5 cloves, peeled Dried prawn (shrimp) paste (belacan) powder 2 tsp Salt 11/2 tsp Sunflower or corn oil 60 ml (2 fl oz) Tomatoes 2, chopped Sugar 1 Tbsp Ingredients to be finely ground Turmeric 4-cm (11/2-in) knob, peeled Galangal 3-cm (11/2-in) knob, peeled Lesser galangal 4-cm (11/2-in) knob, peeled Candlenuts 4 Coriander powder 1 Tbsp Tomato sambal 4 Tbsp Sunflower or corn oil 3 Tbsp

67

SEAFOOD Fresh Scallops on Tofu 70 Tamarind Squid 72 Chilli Cuttlefish (Dry Sambal Sotong) 73 Special Sweet and Sour Fish 74 Fried Prawns with Stink Beans (Udang Tumis Petai) 75 Sambal Goreng Tempeh 76 Butter Prawns with Toasted Coconut 77 Teochew Steamed Fish 78 Steamed Fish, Cantonese Style 79 Braised Fish Head (Hoong Siew Yee Tau) 80 Spicy Butter Red Tilapia 82 Grilled Five-spice Norwegian Salmon 83 Baked Salmon with Creamy Mushrooms 84 Nyonya Acar Fish 85 Baked Fish in Banana Leaf 86 Stuffed Sambal Fish 87 Sambal Ikan with Belimbing 88 Sambal Santan Udang 89 Fish Head Curry 90 Stingray Curry with Pineapple 91 Chilli Oyster Crabs 92

70

Fresh Scallops on Tofu

Serves 6–8

INGREDIENTS

METHOD

Scallops 12 Chicken 150 g (5 oz), minced Small prawns (shrimps) 150 g (5 oz), peeled

1. Combine ingredients for Seasoning A and put scallops in to marinate. 2. Combine ingredients for Seasoning B and marinate minced chicken and prawns. Add finely chopped ingredients and set aside for 30 minutes. 3. Using a 2.5-cm (1-in) wide biscuit cutter, carefully stamp out the centre of each piece of tofu, or use a knife to hollow out the centre. Gently lift and arrange hollowed-out tofu pieces on a heatproof dish. (You may refrigerate the cut-out portions of tofu in a bowl of water and use in soups instead of discarding them). 4. Carefully fill the hollow of each tofu piece with 1 tsp of minced meat and prawn mixture. Top with a scallop and steam over rapidly boiling water for 8 minutes. 5. Meanwhile combine sauce ingredients in a bowl. Remove heatproof dish from steamer and pour resulting juices into sauce. Mix well. 6. Heat oil in a wok and boil sauce. When it begins to boil, thicken with cornflour. Pour over steamed tofu and serve hot.

and minced Water chestnuts 2, peeled and finely

chopped Red chilli 1, finely chopped Spring onion (scallion) 1, finely chopped Coriander leaves (cilantro) 1 sprig, finely

chopped Soft tofu 600 g (1 lb 51/3 oz), cut to obtain

12 regular pieces Cooking oil 1 Tbsp Cornflour (cornstarch) 1 tsp, mixed with

1 Tbsp water Seasoning A Salt 1/4 tsp Ground white pepper 1/4 tsp Sugar 1/4 tsp Cornflour (cornstarch) 1/4 tsp Seasoning B Sesame oil 1 tsp Light soy sauce 1/2 tsp Chinese rice wine (Shaoxing) 1/2 tsp Salt 1/2 tsp Ground white pepper 1/4 tsp Cornflour (cornstarch) 1 tsp Sauce Chicken stock (see page 11) 125 ml (4 fl oz) Light soy sauce 1 tsp Chinese rice wine (Shaoxing) 1 tsp Oyster sauce 1 tsp Sugar 1/2 tsp Salt 1/4 tsp Ground white pepper 1/4 tsp

71

72

Tamarind Squid

Serves 4–5

INGREDIENTS

METHOD

Small/medium squid 450 g (1 lb) Tamarind pulp (asam Jawa) 3 Tbsp, mixed

1. Wash and remove ink sac from squid. Set aside. 2. Put tamarind juice, dried shrimp paste, sugar, salt, dried sour fruit, shallots and lemon grass into a pot. 3. Bring to the boil then add red and green chillies. Simmer gently for 10 minutes. 4. Add squid and boil for 3–4 minutes until just cooked. Serve hot.

with 625 ml (20 fl oz) water and strained Dried prawn (shrimp) paste (belacan)

1.25-cm (1/2 -in) square Sugar 1 dsp Salt 1 tsp Dried sour fruit (asam gelugur) 3 pieces Shallots 12, peeled and sliced Lemon grass 2 stalks, crushed Red chillies 4, split lengthwise,

stems retained Green chillies 4, split lengthwise,

stems retained

73

Chilli Cuttlefish (Dry Sambal Sotong)

Serves 6–8

INGREDIENTS

METHOD

Pre-soaked cuttlefish 600 g (1 lb 51/3 oz) Cooking oil 75 ml (22/5 fl oz) Onions 2, peeled and sliced Water 80 ml (21/2 fl oz) Tomatoes 2, each cut into 8 wedges Sugar 2 tsp Salt 1 tsp Tamarind pulp (asam Jawa) 1 Tbsp, mixed

1. Cut cuttlefish into bite-sized pieces and set aside. 2. Combine chilli paste ingredients and blend until fine. 3. Heat oil in a wok and cook onions until soft. Put in chilli paste and stir-fry over low heat until oil separates. Add water and bring to the boil. 4. Add tomatoes, sugar and salt. Stir in cuttlefish and cook for 3 minutes. 5. Pour in tamarind juice and cook for 2–3 minutes more. Adjust seasoning to taste and serve hot.

with 125 ml water (4 fl oz) and strained Chilli paste Dried chillies 15, cut and seeded Red chillies 5, cut and seeded Shallots 12, peeled and sliced Garlic 2 cloves, peeled and sliced Dried prawn (shrimp) paste (belacan) granules

1 Tbsp Turmeric 2-cm (3/4-in) knob, peeled

74

Special Sweet and Sour Fish

Serves 5–6

Although the sauce is what makes this a favourite dish for most people, the use of fresh, succulent fish adds a richness to the taste that makes it even more appetising. INGREDIENTS

METHOD

Whole fish (red snapper, grouper, threadfin or sea bass) 750–900 g (11/2 lb–2 lb), cleaned Small egg less than 1/2, beaten with a fork Cooking oil for deep-frying Potato flour for coating as needed +

1. Make 2 diagonal slits on each side of fish. Season with seasoning ingredients, then add beaten egg. Set aside for 30 minutes. 2. Bring a small saucepan of water to the boil. Scald all vegetables for a few seconds. Drain and set aside. 3. Heat sufficient oil for deep-frying. Coat fish with potato flour and deep-fry until light golden. Drain and set aside. 4. In a non-stick pan, melt brown sugar over low heat. Stir in combined sauce ingredients and cook, stirring all the time, until sugar is dissolved. 5. Add scalded vegetables and fried fish to sauce, then thickener. 6. When gravy is thickened, dish out and serve hot.

1 tsp, mixed with 1 Tbsp water to make thickener Brown slab sugar or soft brown sugar 75 g (23/5 oz), finely chopped Seasoning Chicken stock granules 1 tsp Salt 1/4 tsp Ground white pepper 1/4 tsp Potato flour 1 tsp, mixed with 1 Tbsp water Vegetables Small/medium onion 1, peeled and cut into

6 wedges Red capsicum (bell pepper) 1/2, cut into 2-cm

(3/4-in) squares Yellow or green capsicum (bell pepper) 1/2,

cut into 2-cm (3/4-in) squares Fresh pineapple 1/2–1 slice, cut into triangles Sauce Brown sugar 75 g (23/5 oz) Tomato sauce 1 heaped Tbsp Brown (steak) sauce 1 Tbsp Salt 1/2 tsp Cider vinegar 100 ml (31/2 fl oz)

75

Fried Prawns with Stink Beans (Udang Tumis Petai)

Serves 5–6

INGREDIENTS

METHOD

Galangal 2.5-cm (1-in) knob, peeled Turmeric 2.5-cm (1-in) knob, peeled Roasted cashew nuts 10 Lemon grass 4 stalks Dried chillies 20, soaked to soften Red chillies 5 Bird’s eye chillies 5 Shallots 240 g (81/2 oz), peeled Garlic 2 cloves, peeled Dried prawn (shrimp) paste (belacan)

1. Combine galangal, turmeric, cashew nuts and lemon grass and blend into a paste. Set aside. 2. Combine chillies, shallots, garlic and dried shrimp and blend into a paste. Set aside. 3. Heat oil in a wok and fry ground galangal paste until fragrant. Add ground chilli paste and fry over low heat until fragrant and oil separates. 4. Put in prawns and stir-fry for a few minutes, taking care not to overcook prawns. Add tamarind juice and bring to a slow boil. 5. Put in stink beans and stir in sugar and salt. Stir-fry for 2 minutes. Dish out and serve hot.

4 x 2.5-cm (11/2 x 1-in) piece Small prawns (shrimps) 600 g (1 lb 51/3 oz), peeled and deveined Cooking oil 6 Tbsp Tamarind pulp (asam Jawa) 1 heaped Tbsp, mixed with 125 ml (4 fl oz) water and strained Stink beans (petai) 15 pods, removed from pods and skinned Sugar 1 tsp Salt 11/2 tsp

76

Sambal Goreng Tempeh

Serves 4–6

INGREDIENTS

METHOD

Fermented soy bean cake (tempeh) 4 pieces Cooking oil for deep-frying Firm tofu 4 pieces Glass noodles (tang hoon) 45 g (11/2 oz) Prawns (shrimps) 450 g (1 lb), peeled and

1. Cut preserved soy bean cake into 2.5-cm (1-in) pieces and deep-fry in hot oil until lightly browned. Drain and set aside. 2. Quarter each firm tofu and deep-fry. Remove and drain. 3. Wash and drain transparent noodles, then deep-fry. Remove and drain. 4. Season peeled prawns with 1/2 tsp salt and leave aside. 5. Heat 4 Tbsp oil in a wok and brown onion slices. Add ground ingredients and chilli slices. Fry until fragrant and oil separates. 6. Add prawns and stir-fry for 2 minutes, then add tamarind juice and coconut milk. Bring to a slow boil. 7. Add long beans, as well as fried soy bean cakes, firm tofu and transparent noodles. Simmer over low heat until long beans are cooked. Season with 11/2 tsp salt. 8. Serve with rice.

deveined Salt as needed Cooking oil 3 Tbsp Large onion 1, peeled and sliced Red chillies 2, seeded and diagonally sliced Green chillies 2, seeded and diagonally

sliced Tamarind pulp (asam Jawa) 1 heaped tsp,

mixed with 65 ml (2 fl oz) water and strained Coconut milk 750 ml (24 fl oz), squeezed from 1 grated coconut with sufficient water added Long (snake) beans 150 g (5 oz), cut into 4-cm (11/2-in) lengths Ingredients to be finely ground Dried chillies 15, soaked Shallots 15, peeled Garlic 5 cloves, peeled Turmeric 2.5-cm (1-in) knob, peeled Dried prawn (shrimp) paste (belacan)

2.5 x 1.25-cm (1 x 1/2 -in) piece

NOTE Fermented soy bean cake (tempeh) comes in rectangular packets and are easily available at Malay stalls in markets. They are usually wrapped in banana leaves or daun ketapang. When fresh from the market, they can be kept in the refrigerator for 2–3 days. When they are not fresh, they turn a mouldy black.

77

Butter Prawns with Toasted Coconut

Serves 4–6

INGREDIENTS

METHOD

Large prawns (shrimps) 500 g (1 lb 11/2 oz),

1. Season prawns with salt and pepper. Set aside. 2. Combine omelette ingredients in a bowl. Heat a flat-based non-stick pan and pour in one-third of mixture. Tilt pan around to create a thin omelette. Remove from heat and repeat process with remaining mixture. Chop omelettes up into fine strips. Set aside. 3. Heat oil for deep-frying and deep-fry prawns until just cooked. Drain. 4. Heat butter over low heat, put in toasted coconut, sugar, salt and bird’s eye chilli. Toss well and cook until fragrant. Add finely chopped omelette, spring onions, coriander leaves and lime juice. 5. Add prawns and toss until well coated with omelette mixture. Serve hot.

deveined and feelers trimmed Salt 1/2 tsp Ground white pepper 1/2 tsp Cooking oil for deep-frying Butter 90 g (3 oz) Dry-roasted grated coconut 60 g (21/4 oz), blended in electric blender Sugar 2 tsp Salt 1/2 tsp Bird’s eye chillies 10, finely sliced Spring onions (scallions) 2, chopped Coriander leaves (cilantro) 2 sprigs, chopped Small lime 1, juice extracted Omelette Eggs 2, beaten Light soy sauce 1 tsp Salt 1/4 tsp Ground white pepper 1/2 tsp

78

Teochew Steamed Fish

Serves 4–6

INGREDIENTS

METHOD

Whole fish (threadfin or pomfret) 600–900 g

1. Clean fish thoroughly and rub with salt and pepper. Place on a heatproof dish and arrange salted cabbage, mushrooms, chicken or pork, ginger and chillies over fish. 2. Lightly squeeze sour plums over fish and place beside fish. Add sesame oil and water. 3. Place dish in a steamer over rapidly boiling water and steam for 15 minutes. 4. Meanwhile, heat cooking oil in a wok and fry shallots until lightly browned. 5. When fish is cooked, pour oil and shallots over fish. Serve garnished with spring onions and coriander leaves.

(1 lb 51/3–2 lb) Salt 11/2 tsp Ground white pepper 1 tsp Salted cabbage 120 g (41/4 oz), soaked and

sliced Dried Chinese mushrooms 4, soaked to

soften and cut into strips Chicken or pork 90 g (3 oz), cut into strips Ginger 4-cm knob (11/2-in), peeled and cut into strips Red chillies 2, cut into strips Pickled sour plums 2 Sesame oil 1 tsp Water 125 ml (4 fl oz) Cooking oil 3 Tbsp Shallots 3–4, peeled and sliced Spring onions (scallions) 2, cut into 5-cm (2-in) lengths Coriander leaves (cilantro) 2 sprigs, cut into 5-cm (2-in) lengths

79

Steamed Fish, Cantonese Style

Serves 4–6

A healthy, classic steamed fish dish that brings out the wonderful flavour and texture of fresh fish. Subtly laced with soy sauce, each bite is tender and succulent. INGREDIENTS

METHOD

Whole fish (Chinese promfet, grouper, threadfin or sea bass) 1, 600–700 g

1. Make 2 diagonal slits on each side of cleaned fish. Dab fish dry with a paper towel and place on a heatproof plate. 2. Rub fish all over with seasoning ingredients and leave for 10–15 minutes. 3. Scatter ginger and red chilli shreds on top of fish, then steam over rapidly boiling water for 12 minutes. 4. Remove steamer cover. Scatter spring onion shreds on top of fish, then drizzle on combined sauce ingredients. 5. Combine both oils and heat until smoking hot, then pour over fish immediately. 6. Garnish with coriander leaves and serve hot with rice.

(1 lb 51/3 oz–11/2 lb) Young ginger 30 g (1 oz), peeled and finely shredded Red chilli 1/2, seeded and finely shredded Spring onions (scallions) 2, cut into 5-cm (2-in) lengths and shredded Shallot (see page 11) or peanut oil 1 Tbsp Sesame oil 1/2 Tbsp Coriander leaves (cilantro) 2 sprigs Seasoning Coarse or plain salt 1 tsp Sesame oil 1 tsp Sauce Light soy sauce 11/2 Tbsp Dark soy sauce 1 tsp

80

Braised Fish Head (Hoong Siew Yee Tau)

Serves 4–6

INGREDIENTS

METHOD

Fish head (garoupa, red snapper or threadfin)

1. Clean fish head and cut into half. Season with ginger juice and light soy sauce for 30 minutes. Marinate shredded chicken with salt and pepper. 2. Heat oil for deep-frying in a wok until hot. Coat fish with cornflour and deep-fry for 3–5 minutes. Remove and drain from oil. 3. Heat a clean wok with 3 Tbsp oil and lightly brown half the ginger shreds, garlic and shallot. Add mushrooms and stir-fry for 1 minute until fragrant. 4. Put in shredded chicken and when it changes colour, add carrots, young corns and capsicum. Stir-fry for 1 minute, then sprinkle in wine. 5. Combine sauce ingredients and pour into wok. Bring to the boil. Place fish head in and reduce heat. Cover wok and simmer for 5 minutes. Remove fish head and arrange on a serving dish. 6. Thicken sauce in wok with cornflour mixture and beaten egg white. Stir in remaining ginger shreds, spring onion, coriander and chilli. Pour sauce over fish head and serve hot.

1, about 1 kg (2 lb 3 oz) Ginger juice 1 Tbsp Light soy sauce 1/2 Tbsp Chicken 100 g (31/2 oz), shredded Salt 1/4 tsp Ground white pepper 1/4 tsp Cornflour (cornstarch) 3 Tbsp Cooking oil for deep-frying Ginger 5 slices, peeled and shredded Garlic 3 cloves, peeled and sliced Shallot 1, peeled and sliced Dried Chinese mushrooms 4, soaked to

soften and halved Carrots 120 g (41/4 oz), sliced and parboiled Young corns 6, each halved Green capsicum (bell pepper) 1/2, cut into

2-cm (3/4-in) pieces Chinese rice wine (Shaoxing) 1/2 Tbsp Cornflour (cornstarch) thickener 1 tsp

cornflour, mixed with 1 Tbsp water Egg white 1, lightly beaten Spring onion (scallion) 1, cut into 2.5-cm (1-in) lengths Coriander leaves (cilantro) 1 sprig, cut into 2.5-cm (1-in) lengths Red chilli 1, cut into strips Sauce Chicken stock (see page 11) 250 ml (8 fl oz) Light soy sauce 1 Tbsp Dark soy sauce 1 tsp Chinese rice wine (Shaoxing) 1 tsp Sesame oil 1 tsp Sugar 1 tsp Ground white pepper 1 tsp Salt 1/2 tsp

81

82

Spicy Butter Red Tilapia

Serves 4–5

INGREDIENTS

METHOD

Red tilapia or African fish 350–400 g

1. Split fish into two halves horizontally, keeping the central bone on one half. Cut each half into 2.5-cm (1-in) pieces. 2. Season fish pieces with 1 tsp salt and pepper. Set aside for 15 minutes. 3. Heat sufficient oil for deep-frying in a wok or electric deep-fryer at 190°C (370°F). Just before deep-frying, coat fish pieces well with tapioca flour. 4. Lower flour-coated fish into hot oil and cook for 4–5 minutes or until crisp and golden. Drain and place onto absorbent kitchen paper. 5. Heat butter in a clean wok. Stir-fry curry leaves until fragrant, then add chillies, sugar and salt. Toss to mix well. 6. Add Nestum cereal and stir-fry until well combined. Return fish to wok and toss well before dishing out. Serve.

(12–141/3 oz), head discarded Salt 1 tsp Ground white pepper 1/2 tsp Tapioca flour 15 g (1/2 oz) Cooking oil for deep-frying Butter 70 g (21/2 oz) Curry leaves 3 sprigs, stems discarded Red chillies 2, seeded and finely chopped Bird’s eye chillies 10, seeded and finely chopped Sugar 1 heaped tsp Salt 1/2 tsp Nestum cereal 6 Tbsp, about 40 g (11/4 oz)

NOTE This dish is as finger-licking good as the popular butter prawns. The crisp-fried fish takes on a light, flaky texture that is given an added lift by the aromatic combination of Nestum and curry leaves clinging to it. Although the inclusion of bones add flavour to the fish, deboned fillets can be used if the task of handling bones is preferably avoided.

83

Grilled Five-spice Norwegian Salmon Serves 4–6 Grilling greatly heightens the aroma of salmon. The unique combination of a spicy, sweet and sour-tasting marinade makes this dish delicious and great for entertaining. INGREDIENTS

METHOD

Norwegian salmon steaks 3, each about

1. In a shallow heatproof dish, combine all seasoning ingredients. Add salmon steaks and leave to marinade for at least 3–4 hours. 2. Grill marinated steaks in a turbo broiler or oven grill at 200°C (400°F) for 12 minutes, turning over halfway through cooking time. 3. Serve garnished with fresh parsley.

2.5-cm (1-in) thick Fresh parsley for garnishing Seasoning Garlic 2 cloves, peeled and finely ground Young ginger 2.5-cm (1-in), peeled and

finely ground Lemon juice 125 ml (4 fl oz) Five-spice powder 1/4 tsp Light soy sauce 2 Tbsp Honey 3 Tbsp Ground black pepper Shallot oil (see page 11) 1/2 Tbsp Coriander leaves (cilantro) or dill

3 sprigs, chopped Chopped fresh parsley 1 Tbsp

84

Baked Salmon with Creamy Mushrooms

Serves 4–6

INGREDIENTS

METHOD

Salmon 4 steaks or 6 fillets, about 450 g

1. Prepare sauce. Heat olive oil in a frying pan. Add onions and garlic and cook, stirring, for about 5 minutes. 2. Add mushrooms and cook for 3–4 minutes, stirring frequently. Add chicken stock and bring to the boil. 3. Add cream, salt and black pepper. Allow to boil gently for 1–2 minutes. Stir in thickener, then remove from heat. Set aside. 4. Place salmon on a foil-lined baking tray. Brush with cooking oil and season to taste with salt and pepper. Cook under a medium grill for 3–4 minutes or until just cooked. 5. Meanwhile, add parsley, chives and lemon juice to sauce and return to the boil. 6. Arrange salmon on serving plates. Spoon mushroom sauce over. Garnish and serve.

(1 lb) Aluminium foil for lining baking tray Cooking oil 1 Tbsp Salt to taste Ground white pepper to taste Fresh chives or parsley for garnishing Sauce Olive oil 11/2 Tbsp Onions 125 g (41/2 oz), peeled and diced Garlic 3 cloves, peeled and crushed Fresh shiitake, button or oyster mushrooms

225 g (8 oz), quartered Chicken stock (see page 11) 3 Tbsp Crème fraîche or double (heavy whipping) cream 200 ml (63/4 fl oz) Salt 1/2 tsp Ground black pepper 1/2 tsp Cornflour (cornstarch) 1 tsp, mixed with

2 Tbsp chicken stock (see page 11) to make thickener Chopped parsley 1 Tbsp Chopped Chinese chives (kucai) 2 Tbsp Lemon juice 1 Tbsp

NOTE Crème fraîche is a naturally fermented thick cream, with hints of nuttiness and tanginess in its flavour.

85

Nyonya Acar Fish

Serves 6–8

INGREDIENTS

METHOD

Mullets 1.5 kg (3 lb 41/2 oz), cleaned and

1. Season mullets with 11/2 tsp salt. Refrigerate for 10–15 minutes. 2. Heat sufficient oil for deep-frying to 175°C (350°F). Pat dry mullets with paper towels, then deep-fry in hot oil until golden brown. Drain on absorbent kitchen paper. 3. In a non-stick wok, heat 3 Tbsp oil and lightly brown garlic. Drain from oil and set aside. 4. Reheat wok and lightly brown ginger with 1/2 tsp salt added. Dish out and set aside. 5. Reheat wok with 2 Tbsp oil and stir-fry turmeric slices for 1 minute. Add vinegar and water, then bring to the boil. 6. Add sugar and 1 tsp salt. Stir to dissolve sugar. When dissolved, reduce heat and simmer for 10 minutes or until liquid turns yellow. 7. Remove syrup from heat and leave to cool thoroughly. 8. Meanwhile, arrange mullets in a rectangular glass container with a cover, as do some baking (casserole) dishes. Scatter fried garlic and ginger, as well as chillies on top. 9. Pour in sufficient cooled vinegar to completely immerse ingredients, then sprinkle on sesame seeds. 10. Cover container and refrigerate at least overnight or for 1 day before serving.

heads discarded Salt 11/2 tsp Cooking oil for deep-frying Cooking oil 3 Tbsp Garlic 100 g (31/2 oz), peeled and sliced Old ginger 140 g (5 oz), peeled and coarsely

shredded Salt 1/2 tsp Cooking oil 2 Tbsp Turmeric 60 g (21/4 oz), peeled and sliced White vinegar 400 ml (13 fl oz) Water 250 ml (8 fl oz) Sugar 375 g (12 oz) Salt 1 tsp Green chillies 5, split and seeded Red chillies 5, split and seeded Toasted sesame seeds 2 Tbsp

86

Baked Fish in Banana Leaf

Serves 4–6

INGREDIENTS

METHOD

Whole fish (black promfret or sea bass) 1,

1. With knife held at an angle, make 2 diagonal cuts on each side of fish. Season with salt and pepper. Set aside. 2. Heat oil in a wok. Stir-fry ground ingredients over low heat until aromatic, takes 5–7 minutes. 3. Stir in lime juice and soy sauce. Transfer to a small bowl and leave for a while to cool. 4. Spread fried ground ingredients over fish, smearing into slits and stomach cavity. 5. Wrap fish with banana leaves and secure tightly with bamboo toothpicks or cocktail sticks. 6. Bake in an oven preheated to 175°C (350°F) for 15–20 minutes. 7. Garnish and serve hot with rice.

about 600 g (1 lb 51/2 oz) Salt 1 tsp Ground white pepper 1/4 tsp Sunflower oil 3 Tbsp Kalamansi lime juice 1 Tbsp Dark soy sauce 1 Tbsp Banana leaves 1–2, greased with a little cooking oil Bamboo toothpicks or cocktail sticks Red chilli 1, seeded and julienned, for

garnishing Thai sweet basil for garnishing Ingredients to be finely ground Red chillies 5, seeded Candlenuts 5 Shallots 10, peeled Lemon grass 2 stalks, sliced Dried prawn (shrimp) paste (belacan) granules 2 tsp Chilli powder 1 tsp Kaffir lime leaves 2 Salt 1 tsp Sugar 11/2 tsp

NOTE For variation, this dish can be prepared with golden trevally or threadfin trevally.

87

Stuffed Sambal Fish

Serves 8

INGREDIENTS

METHOD

Medium horse mackerel 4–6, slit along both

1. Rub fish with salt and set aside. 2. Place all to-be-ground ingredients into a food blender (processor). Add 2 Tbsp water or more if required and blend until fine. 3. Combine ground ingredients and tamarind juice in a saucepan. Over low heat, stir for 8–10 minutes or until fragrant. 4. Stir in lime leaves, then remove from heat and allow sambal (chilli paste) to cool. Stuff fish, including stomach cavity, with sambal. 5. Heat sufficient oil for shallow-frying in a wok. Lower in fish and cover wok. Fry fish on both sides until just cooked through.

sides of back bone Salt 1 tsp Tamarind pulp (asam Jawa) 1 tsp, mixed

with 2 Tbsp water and strained Kaffir lime leaves 2, finely sliced Cooking oil for shallow-frying Ingredients to be finely ground Shallots 6–8, peeled Garlic 3 cloves, peeled Dried prawn (shrimp) paste (belacan)

2.5 x 2.5 x 1-cm (1 x 1 x 1/2-in) piece Lemon grass 2 stalks Dried chillies 5–6, seeded and soaked Fresh chillies 4, seeded Turmeric 5-cm (2-in) knob, peeled Salt 1/2 tsp Cooking oil 2 Tbsp

88

Sambal Ikan with Belimbing

Serves 4–6

INGREDIENTS

METHOD

Spanish mackerel 450 g (1 lb), preferably

1. Season fish with 1 tsp salt and leave for 10 minutes. 2. Rub blimbing with 1/4 tsp salt and set aside. 3. Heat oil in a wok. Fry ground ingredients, chilli slices and lemon grass until fragrant and oil separates. 4. Add coconut milk, blimbing, sugar and 1/2 tsp salt, then bring to a slow boil. 5. Add fish and simmer for 5 minutes or until cooked.

head portion Salt as needed Blimbing (belimbing) 8 Cooking oil 2 Tbsp Red chillies 2, seeded and diagonally sliced Lemon grass 1 stalk, crushed Coconut milk 500 ml (16 fl oz), squeezed

from 1/2 grated skinned coconut with sufficient water added Sugar 1 tsp Ingredients to be finely ground Red chillies 6, seeded Dried chillies 10, soaked Shallots 10, peeled Candlenuts 3 Dried prawn (shrimp) paste (belacan)

2.5 x 1.25-cm (1 x 1/2-in) piece

NOTE Relatives of the sweet yellow star fruit, blimbing, are green in colour, sour-tasting and quite small, about the size of a thumb. If unavailable, substitute with 1 Tbsp lemon juice.

89

Sambal Santan Udang

Serves 4–6

INGREDIENTS

METHOD

Medium prawns (shrimps) 600 g

1. 2. 3. 4.

(1 lb 51/3 oz) Cooking oil 3 Tbsp Coconut milk 315 ml (10 1/2 fl oz), squeezed from 1/2 grated skinned coconut with sufficient water added Tamarind pulp (asam Jawa) 1 heaped dsp, mixed with 65 ml (2 fl oz) water and strained Salt 1 heaped tsp or to taste Ingredients to be finely ground Red chillies 10 Onions 2, peeled Garlic 4 cloves, peeled Lemon grass 4 stalks Ginger 2.5-cm (1-in) knob, peeled Turmeric 2.5-cm (1-in) knob, peeled Dried prawn (shrimp) paste (belacan)

1.25-cm (1/2-in) square piece

Wash and clean prawns, then peel but leave tails intact. Heat oil and fry ground ingredients until fragrant and oil separates. Add coconut milk and bring to a slow boil. Put in peeled prawns, tamarind juice and salt to taste. Simmer for 5 minutes or until prawns are cooked.

90

Fish Head Curry

Serves 4–6

INGREDIENTS

METHOD

Fish head 1, about 1 kg (2 lb 3 oz) Salt as needed Cooking oil 5 Tbsp Fish curry powder 30 g (1 oz), mixed with

1. 2. 3. 4.

3 Tbsp water into a paste Tamarind pulp (asam Jawa) 90 g (3 oz),

mixed with 250 ml (8 fl oz) water and strained Coconut milk 750 ml (24 fl oz), squeezed from 1 grated skinned coconut with sufficient water added Lady’s fingers (okra) 10 Tomatoes 3, halved Red chillies 5 Green chillies 5 Sugar 1 tsp Ingredients to be finely ground Dried chillies 25 Shallots 12, peeled Garlic 2 cloves, peeled Lemon grass 3 stalks, sliced Galangal 2.5-cm (1-in) knob, peeled Dried prawn (shrimp) paste (belacan) 2.5-cm

(1-in) square piece

Clean fish head thoroughly and rub with 1 tsp salt. Heat oil in a wok and fry ground ingredients for 3 minutes. Add curry powder paste and fry until fragrant and oil separates. Pour in tamarind juice and coconut milk. Bring to the boil, then reduce heat and simmer for 5 minutes. 5. Add lady’s fingers, then tomatoes and chillies. Simmer for 5 minutes. 6. Stir in sugar and 11/2 tsp salt and lastly, lower in fish head. Cook for 10 minutes or until fish is done. 7. Serve hot with white rice.

91

Stingray Curry with Pineapple

Serves 6–8

INGREDIENTS

METHOD

Stingray 800 g (1 lb 1/2 oz), cut into bite-

1. Season stingray with salt and peppers and set aside. 2. Heat oil in a deep saucepan. Fry onion wedges until transparent. 3. Add ground ingredients and fry over medium heat for 8–10 minutes or until fragrant. 4. Stir in pineapple wedges and pour in coconut milk. Bring to the boil. 5. Stir in fish sauce, sugar and salt to taste. 6. When liquid reaches the boil, add fish and cook for 3 minutes. 7. Pour in coconut cream and stir in basil, then return to the boil. 8. Reduce heat and simmer for 3 minutes or until fish is cooked through. Serve.

sized pieces Salt 11/2 tsp Ground black pepper 1/2 tsp Ground white pepper 1/2 tsp Cooking oil 3 Tbsp Large onion 1, peeled and cut into 8 wedges Fresh pineapple 400 g (141/3 oz), peeled and

cut into wedges Coconut milk 500 ml (16 fl oz), squeezed

from same grated coconut with sufficient water added Fish sauce 2 Tbsp Sugar 11/2 tsp Salt to taste Coconut cream 250 ml (8 fl oz), squeezed from 1 grated coconut with sufficient water added Thai sweet basil leaves 20 g (1/2 oz) Ingredients to be finely ground Red chillies 12, seeded Lemon grass 3, sliced Young galangal 2-cm (1-in) knob, peeled Coriander leaves (cilantro) 6 short sprigs,

snipped with scissors or chopped Kaffir lime leaves 2, central stems discarded Ground black pepper 1 tsp Dried prawn (shrimp) paste (belacan) granules

1 heaped tsp Ground turmeric 2 heaped tsp Ground cumin 2 heaped tsp

92

Chilli Oyster Crabs

Serves 6–8

INGREDIENTS

METHOD

Crabs 3 kg (6 lb 9 oz) Cooking oil 175 ml (6 fl oz) Ginger 60 g (21/4 oz), peeled and cut

1. Clean crabs. Dislocate pincers, then crack with a pestle. Trim legs and quarter each crab. 2. Heat oil in a large wok. Stir-fry ginger, garlic and shallots until fragrant, then add ground chillies and fry for 2 minutes. 3. Add crabs and stir briskly. Cover wok and leave to cook for 4–5 minutes. Uncover and stir briskly before adding combined sauce ingredients. 4. When crabs are bright red and nearly cooked, pour in beaten eggs. Then, add spring onions, stirring to mix with sauce. 5. Serve hot, garnished with coriander.

into strips Garlic 7 cloves, peeled and sliced Shallots 7, peeled and sliced Red chillies 10, seeded, and blended with 125 ml (4 fl oz) water Eggs 5, lightly beaten Spring onions (scallions) 6, cut into 5-cm (2-in) lengths Coriander leaves (cilantro) 2 sprigs, cut into 5-cm (2-in) lengths Sauce Chinese rice wine (Shaoxing) 3 Tbsp Chilli sauce 3 Tbsp Oyster sauce 4 Tbsp Sugar 4 dsp Light soy sauce 1 tsp Sesame oil 1 tsp Ground white pepper 1/4 tsp

93

MEAT Curried Variety Meats (Feng) 96 Steamed Pork with Salted Fish 97 Five-spice Meat Rolls (Lor Bak) 98 Sweet and Sour Pork with Pineapple 99 Braised Pork Ribs with Sea Cucumbers 100 Satay Daging 101 Braised Pot Pourri 102 Rendang Rembau 104 Rendang Terlagi-lagi 105 Dalca 106 Kurma Daging Perlis 107 Masak Arab Daging 108 Stir-fried Capsicum and Chilli Beef 109 Chinese Beef Steak 110 Mutton Curry (Kari Kambing) 111

96

Curried Variety Meats (Feng) INGREDIENTS

Cow’s or pig’s intestine 300 g (101/2 oz) Salt as needed Vinegar as needed Cow’s or pig’s lung 300 g (101/2 oz), halved

lengthways Beef or pork 300 g (101/2 oz) Cow’s or pig’s heart 300 g (101/2 oz) Cow’s or pig’s liver 300 g (101/2 oz) Cooking oil 175 ml (6 fl oz) Ginger 5-cm (2-in) knob, peeled and cut

into strips Ingredients to be finely ground Coriander seeds 2 Tbsp Fennel seeds 1 dsp Cumin seeds 1 dsp White peppercorns 1 Tbsp Dried turmeric 2.5-cm (1-in) knob, peeled,

or 1 tsp ground turmeric Candlenuts 6 Shallots 10, peeled Garlic 5 cloves, peeled METHOD

1. Turn intestine inside out using a chopstick, then rub with 2 tsp salt and some vinegar. Wash thoroughly, drain and set aside. 2. Rub lung with 2 tsp salt and some vinegar, then wash thoroughly and drain. 3. Into a pressure cooker, put prepared intestine and lung. Add some water and cook for 30 minutes or until tender. 4. Drain cooked lung and intestine and leave to cool. Discard remaining liquid. Cut cooled lung and intestine into 0.6-cm (1/4-in) cubes. 5. Bring a saucepan of water to the boil. Add beef or pork and heart. Cook for 15 minutes, then drain and set aside.

Serves 7–8

6. Into the same water, lower liver and cook for 5 minutes or until just done. Drain and leave to cool. Reserve 500 ml (16 fl oz) of liquid to use as stock later. 7. Cut cooled beef or pork, heart and liver into 0.6-cm (1/4-in) cubes. Set aside. 8. Heat oil in a wok and lightly brown ginger. Drain strips from oil and set aside. 9. Add ground ingredients to oil and fry over low heat until fragrant. 10. Except liver, add all other diced ingredients and stir well. 11. Add stock and bring to a slow boil, then reduce heat and simmer until meat is tender and very little liquid remains. 12. Mix in diced liver, fried ginger strips, 3 tsp salt and 2 Tbsp vinegar. NOTE Feng is a traditional Portuguese Eurasian dish served for Christmas.

97

Steamed Pork with Salted Fish

Serves 3–4

An appetising and simple dish where aromatic salted fish is balanced with silken smooth and bland tofu. The ginger and chillies complement the assertive flavour of the fish. INGREDIENTS

METHOD

Belly pork 180 g (6 oz), skinned and

1. Season pork with combined seasoning ingredients in a heatproof dish. Mix in ginger, chilli and lime juice and leave for 30 minutes. 2. Spread salted fish on top of pork mixture and steam over rapidly boiling water for 15 minutes. Serve hot.

coarsely minced Ginger 5 slices, peeled and shredded Red chilli 1, sliced Small lime 1, juice extracted Salted fish (threadfin) 45 g (11/2 oz), thinly sliced Seasoning Ground white pepper 1/4 tsp Sugar 1/2 tsp Sesame oil 1 tsp Light soy sauce 1/2 tsp Cornflour (cornstarch) 1 tsp

98

Five-spice Meat Roll (Lor Bak)

Serves 6

INGREDIENTS

METHOD

Pork 300 g (101/2 oz), cut into 2 x 11.5-cm

1. Marinate pork strips with combined seasoning ingredients for 2 hours or overnight in the refrigerator. 2. Spread out a square of tofu skin and place 2 strips of meat lengthwise on sheet. Wrap and roll up like a spring roll. Seal edges with a little beaten egg white. 3. Prick tofu skin with a needle to prevent air bubbles forming when frying. Repeat with remaining pork and tofu skin sheets. 4. Heat oil for deep-frying until hot. Reduce heat and deep-fry tofu rolls until golden brown. Drain from oil. 5. Cut into bite-sized pieces and serve with chilli sauce.

(1 x 41/2-in) strips Dried tofu skin (fu pei) 6, about 20-cm

(8-in) square each Egg white 1/2, beaten Cooking oil for deep-frying Chilli sauce as needed Seasoning Onion 1, peeled and ground Oyster sauce 1 dsp Light soy sauce 1 dsp Dark soy sauce 1 tsp Sugar 1 tsp Five-spice powder 1 tsp Salt 1/2 tsp Egg 1, beaten

NOTE You can substitute pre-fried layered tofu with wet tofu. Cut them into 3 cm pieces and drain well or pat dry with absorbent kitchen paper. Deep-fry in hot oil until crisp and golden brown. They store well in the refrigerator for several weeks. Fresh cloud ear fungus is readily available in hypermarkets. If not available, substitute with 8–10 small pieces of dried cloud ear fungus, soaked to soften.

99

Sweet and Sour Pork with Pineapple

Serves 4–6

INGREDIENTS

METHOD

Lean pork 360 g (13 oz), cut into

1. Marinate pork with seasoning ingredients for 20–30 minutes. Deep-fry in hot oil for 2 minutes. Drain and leave aside. 2. Remove oil, leaving 3 tsp in wok. Add onion and stir-fry until transparent. Add cucumber, pineapple, tomatoes, chilli and spring onion and briskly stir for 1 minute. 3. Pour in combined sauce ingredients. When it begins to boil, thicken with custard powder mixture, and transfer to serving dish.

2.5-cm (1-in) cubes Cooking oil for deep-frying Onion 1, cut into wedges Cucumber 1, pared, cut into 4 long strips, remove soft centre and roll cut Canned/fresh pineapple 4 slices, cut into wedges Tomatoes 2, cut into wedges Red chilli 1, sliced Spring onions (scallion) 3 Custard powder 1 Tbsp mixed with 2 Tbsp chicken stock (see page 11) or water Seasoning Baking soda 1/4 tsp Salt 1/2 tsp Sugar 1/2 tsp Egg white 1, lightly beaten Custard powder or cornflour (cornstarch)

2 tsp Water 1 Tbsp Sauce Chicken stock (see page 11) or water 250 ml

(8 fl oz) Tomato sauce 2 Tbsp Worcestershire sauce 1/2 Tbsp Light soy sauce 1 Tbsp White vinegar 11/4 Tbsp Brown (steak) sauce 1/2 Tbsp Chilli sauce 1/2 Tbsp Sugar 1/2 Tbsp Sesame oil 1/2 tsp

NOTE Be sure not to overcook the vegetables, especially the cucumbers. Soak the cucumbers in ice cold water mixed with 1 teaspoon of sugar for about 30 minutes. This will keep them firm after cooking

100

Braised Pork Ribs with Sea Cucumbers

Serves 6–8

INGREDIENTS

METHOD

Pork ribs 600 g (1 lb 51/3 oz), cut into

1. Wash the pork ribs and trim off the excess fat. Drain well. 2. Heat oil in a wok until hot and stir-fry garlic, shallots and peppercorns for 1 minute until fragrant. Add the pork ribs, dried squid, mushrooms and sea cucumbers, and stir-fry for 5 minutes until fragrant. Add the seasoning ingredients and stir-fry briskly for 5 minutes longer. 3. Pour in water and bring to the boil. Lower heat and simmer for 90 minutes or until ribs are tender.

4-cm (11/2-in) pieces Cooking oil 4 Tbsp Garlic 4 cloves, minced Shallots 3, sliced White peppercorns 6 Medium dried squid 1, rinsed and cut into strips with a pair of scissors Dried Chinese mushrooms 6, soaked to soften Sea cucumbers 1 kg (2 lb 3 oz), rinsed and cut into 2 x 5-cm (1 x 2-in) pieces Water 740 ml (24 fl oz) Seasoning Light soy sauce 11/2 Tbsp Thick soy sauce 1 Tbsp Oyster sauce 1 Tbsp

NOTE Chicken drumsticks or pig’s trotters can be used as a substitute for ribs. Sea cucumbers may not be much to look at but they are a highly prized ingredient. On their own they taste bland and gelatinous, but they readily absorb flavours from other ingredients like mushrooms and meat.

101

Satay Daging

Makes 85–90

INGREDIENTS

METHOD

Beef 1 kg (2 lb 3 oz) Satay sticks or bamboo skewers 85–90,

1. Ask your butcher for a tender cut for satay. Slice beef into 4 x 2-cm (11/4 x 1-in) pieces, each about 0.6-cm (1/4-in) thick. 2. Marinate meat with combined marinade and finely ground ingredients for at least 2 hours. 3. Onto each pre-soaked satay stick or skewer, thread several pieces of meat to cover 7.5-cm (3-in) from the top. Repeat until ingredients are used up. 4. Dip crushed, splayed end of lemon grass into combined ingredients and brush mixture onto skewered meat. 5. Grill meat over glowing coal on both sides, basting with combined ingredients several times until meat is well done. 6. Serve hot with satay peanut sauce, ketupat or nasi himpit, which are compressed rice cakes, and cucumber and onion wedges.

soaked in water for 2 hours Lemon grass 1 stalk, thicker end crushed

for basting Marinade Sugar 6 heaped tsp Light soy sauce 11/2 Tbsp Salt 1 Tbsp Cooking oil 2 Tbsp Ingredients to be finely ground Lemon grass 4 stalks, sliced Turmeric 4-cm (11/2-in) knob, peeled Fennel seeds 1 tsp Cumin seeds 3/4 tsp Ingredients to be combined Coconut cream squeezed from 1 grated

skinned coconut Cooking oil 3–4 Tbsp

102

Braised Pot Pourri

Serves 8–10

INGREDIENTS

Pork ribs 800 g (11/2 lbs), cut into 5-cm

(2-in) lengths Belly pork 500 g (1 lb 1/2 oz), skinned and

cut into 0.5 x 5-cm (1/4 x 2-in) slices Chinese sausages 4 pieces, sliced diagonally Cooking oil 1 Tbsp Garlic 24 cloves, skinned and kept whole Shallots 2, sliced Dried Chinese mushrooms 8–10, soaked and halved Cloud-ear fungus 20 pieces, soaked Chinese rice wine (Shaoxing) 1 Tbsp Pre-fried chicken feet 8–10 pairs Sea cucumber 3 pieces, rinsed and cut into 5-cm (2-in) pieces Cornflour (cornstarch) 2 tsp mixed with 2 Tbsp water Spring onions (scallions) 2, chopped Coriander leaves (cilantro) 2 sprigs, chopped Seasoning Ingredients A Light soy sauce 1 Tbsp Thick soy sauce 1/2 Tbsp Oyster sauce 1 Tbsp Salt 1/2 tsp Ground white pepper 1/4 tsp Sugar 1 tsp Seasoning Ingredients B Light soy sauce 1/2 Tbsp Thick soy sauce 1 tsp Sugar 1 tsp Salt 1/2 tsp Ground white pepper 1/4 tsp

Sauce Chicken stock (see page 11) or water 500 ml (16 fl oz) Light soy sauce 1/2 Tbsp Thick soy sauce 1 tsp Salt 1/2 tsp Ground white pepper 1/4 tsp Sugar 1 tsp METHOD

1. Marinate ribs with seasoning ingredients A and belly pork with seasoning ingredients B for at least 30 minutes. 2. Heat a saucepan without oil until hot. Stir-fry pork belly for about 5 minutes until liquid evaporates. Remove pork and set aside. 3. Put in sausages and stir-fry until lightly browned and fragrant, about 3 minutes. Dish out and set aside. 4. Reheat a clean saucepan with 1 Tbsp oil and lightly brown garlic and shallots. Add dried mushrooms and toss 1 minutes. Put in the cloud-ear fungus and stir-fry for a few seconds. Drizzle in Chinese rice wine. Add pork ribs, chicken feet and fry for 2 minutes. 5. Pour in sauce ingredients and bring to the boil. Put in sea cucumber and fried belly pork. Reduce heat and simmer for 30–45 minutes or until ribs are tender and sauce is thickened. 6. Put in Chinese sausages. Thicken with cornflour mixture. Lastly stir in spring onion and coriander leaves. NOTE A rich stew that goes well with rice. lt tastes even better the next day after reheating.

103

104

Rendang Rembau

Serves 8–10

INGREDIENTS

METHOD

Beef 1 kg (2 lb 3 oz), cut into 5-cm (2-in)

1. In a mixing bowl, combine both lots of ground ingredients. Mix in beef slices and leave for 15 minutes. 2. In a wok, combine seasoned beef, lemon grass, shallots, garlic, kerisik and water. 3. Bring to the boil, then reduce heat and cook for 40 minutes, stirring occasionally. 4. Add coconut milk and return to the boil, then simmer over low heat for 40 minutes, stirring continuously to ensure mixture does not stick to wok. 5. When meat appears oily and dish is almost dry, reduce heat further. Add salt and oil and continue stirring for 20–25 minutes or until beef is dark brown and truly dry.

slices Lemon grass 3 stalks, crushed Shallots 12, peeled and sliced Garlic 5 cloves, peeled and sliced Grated skinned coconut 250 ml (8 fl oz),

for kerisik, coarsely ground Water 750 ml (24 fl oz) Coconut milk 750 ml (24 fl oz), squeezed from 11/2 grated skinned coconuts with sufficient water added Salt 2 tsp Cooking oil 3 Tbsp Ingredients to be coarsely ground Coriander seeds 1 cup, roasted Toasted black peppercorns 1 Tbsp Ingredients to be finely ground Dried chillies 30, soaked Turmeric 2.5-cm (1-in) knob, peeled Ginger 2.5-cm (1-in) knob, peeled Galangal 3 slices, peeled

NOTE Coriander seeds and black peppercorns can be placed in an oven preheated to 175°C (350°F) for 20–25 minutes, stirring occasionally for even toasting, or pan-fried over medium heat for about 5 minutes or until fragrant. Wash coriander in lots of water before toasting. You’ll be amazed to find the great amount of grit settling at the bottom of the container. To save time, coriander, peppercorns and kerisik can be milled dry. Rendang rembau is dry and looks dark brown. It tastes deliciously different and is almost crisp out of the pan. It can be stored for a couple of weeks.

105

Rendang Terlagi-lagi

Serves 6–8

INGREDIENTS

METHOD

Cooking oil 125 ml (4 fl oz) Beef 600 g (1 lb 51/3 oz), cut into 4-cm

1. 2. 3. 4. 5.

(11/2-in) long slices, each 0.6-cm (1/4-in) thick Thick dark soy sauce 1 Tbsp Dried chillies 20, soaked and ground Lemon grass 4 stalks, crushed Coconut cream squeezed from 11/2 grated skinned coconuts Tamarind pulp (asam Jawa) 1 Tbsp, mixed with 5 Tbsp water and strained Grated skinned coconut 1/2, for kerisik Sugar 1 tsp Salt 11/2 tsp or to taste Ingredients to be finely ground Shallots 300 g (101/2 oz), peeled Garlic 4 cloves, peeled Ginger 2.5-cm (1-in) knob, peeled

Heat oil in a wok. Fry beef slices over moderate heat for 15 minutes. Drain meat slices from oil and lightly pound them while still hot. Season cooked meat with soy sauce and leave for 1 hour. Reheat wok and fry ground chillies for 2–3 minutes. Add ground ingredients and lemon grass. Fry until fragrant and oil separates. 6. Add seasoned beef and mix well. Then, add coconut cream and tamarind juice. 7. Bring to the boil. 8. Reduce heat and simmer until almost dry. Then, add all remaining ingredients and stir continuously until gravy is very thick. NOTE When you have tasted this rendang you will ask for more, hence the name rendang terlagi-lagi. Try it, you’ll not be disappointed.

106

Dalca

Serves 6–8

INGREDIENTS

METHOD

Beef 600 g (1 lb 51/3 oz), with bones Meat curry powder 3 heaped Tbsp Salt 2 tsp Coconut cream 250 ml (8 fl oz), squeezed

1. Cut beef into 4-cm (11/2-in) cubes. Set aside. 2. Into an earthen pot, put beef cubes, curry powder, spices, salt and coconut milk. 3. Bring to a slow boil. 4. Reduce heat and simmer for 40 minutes or until beef is tender. 5. Add potatoes and simmer for 10 minutes more, then add aubergines and simmer until almost soft. 6. Add coconut cream, tamarind juice and lentils. 7. When liquid reaches the boil, add tomatoes and green chillies. Cook for 3 minutes, then remove from heat. 8. Heat 2 Tbsp oil in a wok. Brown shallots and ginger. Pour over dalca and stir to mix well. 9. Serve with rice or roti canai, a type of flat bread.

from 1 grated skinned coconut with a little water added Coconut milk 750 ml (24 fl oz), from same grated skinned coconut, squeezed first for coconut cream, then add sufficient water to extract coconut milk Potatoes 300 g (101/2 oz), peeled and cut into wedges Aubergines (brinjals) 3, cut into 1.25-cm (1/2-in) wide slices Tamarind pulp (asam Jawa) 2 Tbsp, mixed with 5 Tbsp water and strained Lentils 125 ml (4 fl oz) Tomatoes 3, quartered Green chillies 4 Cooking oil 2 Tbsp Shallots 6, peeled and sliced Ginger 2.5-cm (1-in) knob, peeled and sliced Spices Cinnamon 2.5-cm (1-in) Cardamoms 3 pods Star anise 2 sections

107

Kurma Daging Perlis

Serves 6–8

INGREDIENTS

METHOD

Beef 600 g (1 lb 51/3 oz) Kurma curry powder 3 Tbsp Cooking oil 125 ml (4 fl oz) Coconut cream 250 ml (8 fl oz), squeezed

1. Slice beef thinly and across grain. 2. Into a mixing bowl, put beef, kurma curry powder and ground ingredients. Mix well and leave for 15 minutes. 3. Heat oil in a wok. Fry sliced ingredients and spices until fragrant. 4. Add beef and fry for a few minutes, then pour in coconut milk. Add dried sour fruit and bring to a slow boil. 5. Reduce heat and simmer until meat is almost tender. 6. Add onions, salt and coconut cream. Simmer for 5 minutes more.

from 1 grated skinned coconut with a little water added Coconut milk 1 litre (32 fl oz), from same grated skinned coconut, squeezed first for coconut cream, then add sufficient water to extract coconut milk Dried sour fruit (asam gelugur) 1 large piece Onions 2, peeled and quartered Salt 11/2 tsp Ingredients to be finely ground Shallots 10, peeled Garlic 5 cloves, peeled Galangal 2.5-cm (1-in) knob, peeled Ginger 2.5-cm (1-in) knob, peeled Turmeric 1.25-cm (1/2-in) knob, peeled Lemon grass 3 stalks, sliced Black peppercorns 1 tsp Grated skinned coconut 4 Tbsp Ingredients to be sliced Shallots 4, peeled Garlic 2 cloves, peeled Ginger 2.5-cm (1-in) knob, peeled Spices Star anise 3 sections Cloves 3 Cinnamon 1.25-cm (1/2-in)

NOTE For kenduris, the beef is not thinly sliced but cut into fairly large pieces, each about 150 g (5 oz) in weight. Each piece is lightly scored, then boiled over low heat until almost tender.

108

Masak Arab Daging

Serves 8–10

INGREDIENTS

METHOD

Beef 1 kg (2 lb 3 oz), cut into thin

1. 2. 3. 4. 5.

5-cm (2-in) slices Cooking oil 3 Tbsp Shallots 6, peeled and sliced Garlic 4 cloves, peeled and sliced Coconut milk 1 litre (32 fl oz), squeezed from 1 grated skinned coconut with sufficient water added Canned tomato purée 70 g (21/2 oz) Salt 11/2 tsp or to taste Ingredients to be finely ground Ripe tomatoes 300 g (101/2 oz) Shallots 300 g (101/2 oz), peeled Sesame seeds 90 g (3 oz) Fennel seeds 1/2 tsp Cumin seeds 1/2 tsp Ground white pepper 1/2 tsp Ginger 1.25-cm (1/2-in) knob, peeled Turmeric 2.5-cm (1-in) knob, peeled

Mix beef slices with ground ingredients and leave for 1 hour. Heat oil in a wok. Brown shallots and garlic. Add meat and fry gently until water evaporates. Add coconut milk and stir until liquid reaches the boil. Reduce heat and simmer gently, stirring frequently, until gravy is thick and meat tender. 6. Add tomato purée and simmer for 5 minutes, stirring continuously. Add salt to taste.

109

Stir-fried Capsicum and Chilli Beef

Serves 4–6

INGREDIENTS

METHOD

Fillet or tender cut of beef 200 g (7 oz), shredded Cooking oil 250 ml (8 fl oz) Chopped garlic 1 Tbsp Fermented black beans 2 tsp, rinsed and chopped Red chilli 1, seeded and chopped Small red capsicum (bell pepper) 1, cut into 2-cm (3/4-in) squares Small green capsicum (bell pepper) 1, cut into 2-cm (3/4-in) squares Cornflour (cornstarch) 2 tsp mixed with 180 ml (6 fl oz) cup water

1. Marinate beef in seasoning ingredients for 15 minutes. Just before cooking mix in 1 Tbsp of oil. 2. Heat oil in a medium saucepan. Add beef and stir-fry for 5–6 seconds, stirring constantly to prevent sticking. 3. Reheat clean frying pan with 11/2 Tbsp of the oil. Add garlic and fermented black beans and stir-fry until aromatic. Put in the chilli, and red and green capsicum and stir-fry for 10 seconds. 4. Add combined sauce ingredients and bring to the boil. Return beef to pan and toss to mix well. 5. Thicken with cornflour mixture and transfer to serving dish.

Seasoning Light soy sauce 1 Tbsp Sugar 1 tsp Cornflour (cornstarch) 1 Tbsp Cooking oil 1 Tbsp, to be added just

before cooking beef Sauce Light soy sauce 1 Tbsp Thick soy sauce 1 tsp Chinese rice wine (Shaoxing) 1/2 Tbsp

110

Chinese Beef Steak

Serves 4–6

INGREDIENTS

METHOD

Beef fillet steak 700 g (11/2 lb) Cooking oil 3 Tbsp Cornflour (cornstarch) 1 dsp, mixed with

1. Cut fillet steak into 0.6-cm (1/4-in) thick slices. Then, using the back of a cleaver, lightly score meat slices to tenderise. 2. Into a mixing bowl, put beef and seasoning ingredients, adding beaten egg last. Mix well and leave for 3 hours. 3. Heat oil in a wok until hot. Fry beef slices until slightly brown on both sides. 4. Remove and arrange on a dish. 5. Pour combined sauce ingredients into the wok. Bring to the boil, then stir in thickener. 6. When liquid is thickened, remove from heat and pour sauce over beef. 7. Garnish and serve hot.

2 Tbsp water to make thickener Seasoning Light soy sauce 2 tsp Baking soda 1 tsp Salt 1/2 tsp Ginger juice 1 dsp Sugar 1 Tbsp Cornflour (cornstarch) 1 Tbsp Egg 1, lightly beaten Sauce Stock or water 125 ml (4 fl oz) Light soy sauce 2 Tbsp Dark soy sauce 1/2 Tbsp Oyster sauce 1 Tbsp Sugar 1 Tbsp Sesame oil 1/2 tsp Salt 1/4 tsp Ground white pepper 1/4 tsp Garnish Coriander leaves (cilantro) as desired, cut

into 5-cm (2-in) lengths Spring onions (scallions) 2, cut into 5-cm (2-in) lengths Red chilli 1, seeded and cut into strips

111

Mutton Curry (Kari Kambing)

Serves 8

INGREDIENTS

METHOD

Cooking oil 100 ml (31/2 fl oz) Cinnamon 2.5-cm (1-in) Cardamom 3 pods Cloves 6 Star anise 2 petals Mutton or beef 600 g (1 lb 51/3 oz),

1. Heat oil in a pot and fry whole spices for a few minutes. 2. Combine curry paste ingredients and grind into a fine paste. Add curry paste to wok and stir-fry until fragrant and oil separates. 3. Put in meat and fry until meat is well coated with ground ingredients. 4. Add coconut milk and bring to the boil, then simmer gently for 40 minutes or until meat is almost tender. 5. Put in potatoes, then tomatoes. Add coconut cream and simmer until meat is tender and gravy is thick. Stir in salt and serve hot.

thinly sliced Coconut cream 500 ml (16 fl oz),

from 1 grated skinned coconut and sufficient water Coconut milk 750 ml (24 fl oz), from 1 grated skinned coconut, squeezed first for coconut cream, then add sufficient water to extract coconut milk Potatoes 4, peeled and quartered Tomatoes 3, halved Salt 11/2 tsp Curry paste Shallots 8, peeled Garlic 3 cloves, peeled Ginger 5 cm knob, peeled Galangal 2.5-cm knob (1-in), peeled Meat curry powder 5 Tbsp

POULTRY Diced Chicken with Cashew Nuts 114 Chicken and Tofu Sambal 115 Braised Chicken Feet with Mushrooms 116 Steamed Chicken on Lotus Leaf 117 Ginger Chicken in Earthen Pot 118 Salt Baked Chicken 119 Pandan Chicken 120 Kung Po Chicken 121 Paper-wrapped Chicken with Mushrooms 122 Tamarind Chicken (Ayam Sioh) 124 Ayam Rendang Pedas 125 Encik Kebin 126 Kuzi Ayam 127 Ayam Golek 128 Stewed Chicken/Pork (Ayam/Babi Pong Tay) 129 Chicken Debal Curry 130 Ayam Masak Putih 131 Roasted Duck with Plum sauce (Pee Par Hup) 132 Claypot Ginger Duck 133

114

Diced Chicken with Cashew Nuts

Serves 4–6

INGREDIENTS

METHOD

Chicken breast 1, cut into 1.25-cm

1. Marinate chicken with combined seasoning ingredients for at least 30 minutes. 2. Heat 1 Tbsp corn oil in a wok and stir-fry mushrooms for 1 minute. Dish out and stir-fry marinated chicken in the same oil until cooked. Remove and clean wok. 3. Heat remaining corn oil in cleaned wok and fry onion until transparent and fragrant. Put in mushrooms, cooked chicken and young corn. Stir-fry for 1–2 minutes. 4. Add capsicums, carrot and lastly cashew nuts. Stir in combined sauce ingredients and mix well. Dish out and serve hot.

(1/2-in) cubes Corn oil 60 ml (2 fl oz) Dried Chinese mushrooms 6, soaked to

soften and diced Onion 1, peeled and diced Canned young corn 425 g (15 oz),

drained and diced Green capsicums (bell peppers) 2,

cored and diced Medium carrot 1, diced and parboiled Cashew nuts 90 g (3 oz), roasted Seasoning Sugar 1 tsp Sesame oil 1 tsp Salt 1 tsp Chinese rice wine (Shaoxing) 1 tsp Cornflour (cornstarch) 1 tsp Corn oil 1/2 Tbsp Sauce Chicken stock (see page 11) 250 ml (8 fl oz) Oyster sauce 2 dsp Light soy sauce 1 tsp Sesame oil 1 tsp Chinese rice wine (Shaoxing) 1 tsp Sugar 1/2 tsp Salt 1/2 tsp Cornflour (cornstarch) 1 Tbsp

115

Chicken and Tofu Sambal

Serves 4–6

The generous amount of fresh chillies gives this rich sambal a vibrant refreshing colour. Galangal and salam leaves heighten the aroma. INGREDIENTS

METHOD

Cooking oil for deep-frying Firm tofu 3 pieces, cut into 1.5-cm

1. Heat oil and deep-fry the tofu until golden. Drain and set aside. 2. Leaving 1 Tbsp oil in the saucepan, reheat and fry finely ground ingredients, galangal and salam leaves over low heat until fragrant. 3. Add seasoned chicken and cook for 1 minute. Pour in coconut milk and when it comes to the boil, add palm sugar, sugar and salt to taste. 4. Add the fried tofu, mange-tout peas and baby corn cobs. Add the red chillies and cook for a further 1–2 minutes until vegetables are cooked and sambal is dry. Serve with rice.

(3/4-in) cubes Galangal 3-cm (11/2-in) knob, peeled and smashed Salam leaves 2 Thick coconut milk 200 ml (63/4 fl oz), obtained from 75 ml (22/5 fl oz) coconut cream and 125 ml (4 fl oz) water Palm sugar (gula Melaka) 1 Tbsp Sugar 1 tsp Salt 11/2 tsp or to taste Mange-tout peas 50 g (12/3 oz), topped and tailed Baby corn cobs 4, diced Red chillies 3, seeded and diagonally sliced Ingredients to be finely ground Sunflower or corn oil 2 Tbsp Red chillies 12, seeded Shallots 6, peeled Garlic 4 cloves, peeled Tamarind pulp (asam Jawa) 15 g (1/2 oz),

mixed with 3 Tbsp water and strained Seasoned Chicken 350 g (12 oz), skinned and cut

into 1.5-cm (3/4-in) cubes Salt 1 tsp Sugar 1 tsp Ground white pepper 1/2 tsp

116

Braised Chicken Feet with Mushrooms

Serves 8–10

INGREDIENTS

METHOD

Chicken feet 20, claws cut off and chopped

1. Marinate chicken feet with combined seasoning ingredients for at least 1 hour. 2. Heat wok with oil for deep-frying until hot. Put in chicken feet and cover wok to prevent oil from splattering. Deep-fry chicken feet for 5 minutes or until golden brown. Drain and soak in cold water for 30 minutes. Drain. 3. Leave 2 Tbsp of oil in wok and lightly brown shallots and garlic. Add star anise and Sichuan peppercorns and return chicken feet to wok. Toss briefly for 2 minutes. 4. Transfer mixture into an electric crock pot and add combined sauce ingredients. Cook on high heat for 1 hour. 5. Add mushrooms and continue to slow cook, stirring occasionally, for another hour or until chicken feet are tender and sauce thickens. Serve hot.

in half Cooking oil for deep-frying Shallots 2, peeled and sliced Garlic 3 cloves, peeled and minced Star anise 2 petals Sichuan peppercorns 1 heaped tsp Dried Chinese mushrooms 6, soaked

to soften Seasoning Ground white pepper 1 tsp Light soy sauce 1 Tbsp Dark soy sauce 1 tsp Sauce Chicken stock (see page 11) 375 ml

(12 fl oz) Dark soy sauce 1 Tbsp Light soy sauce 1 tsp Salt 1 tsp Sugar 1 tsp Ground white pepper 1/2 tsp

117

Steamed Chicken on Lotus Leaf

Serves 4–6

INGREDIENTS

METHOD

Whole chicken thighs 2 or 6 chicken wings,

1. Marinate chicken, mushrooms and cloud-ear fungus with seasoning ingredients, ginger, chilli and spring onion. Set aside for 30 minutes. 2. Trim lotus leaf to fit a heatproof dish. Brush with oil and line the dish. Put in marinated ingredients. 3. Steam over rapidly boiling water for 15 minutes. 4. Serve sprinkled with shallot crisps.

cut into 2-cm (3/4-in) pieces Dried Chinese mushrooms 4, soaked and halved Cloud-ear fungus 1 small piece, soaked, hard centre trimmed off, cut into 1-cm (1/2-in) pieces Ginger 8 slices, shredded Red chilli 1, seeded and sliced Spring onions (scallions) 2, chopped Fresh lotus leaf 1, washed and wiped dry Cooking oil 1 tsp Crisp-fried shallots 1 Tbsp Seasoning Light soy sauce 2 tsp Chinese rice wine (Shaoxing) 1 tsp Sesame oil 1 tsp Sugar 1/2 tsp Ground white pepper 1/2 tsp Salt 1/2 tsp Cornflour (cornstarch) 2 tsp Cooking oil 1 Tbsp

NOTE If fresh lotus leaf is not available, substitute with dried lotus leaf. Trim the leaf to fit the dish and soak in water until soft.

118

Ginger Chicken in Earthen Pot

Serves 6–8

INGREDIENTS

METHOD

Chicken 1, about 1 kg (2 lb 3 oz), cut into

1. Marinate chicken with seasoning ingredients for 20 minutes. 2. Heat oil in a wok until hot and deep-fry tofu slices until golden brown. Remove and set aside. Deep-fry chicken for 5 minutes. Drain and place in an earthen pot. 3. Reheat a clean wok with 2 Tbsp of oil and lightly brown ginger, garlic, and shallots. Put in mushrooms and stir-fry until fragrant. Add carrots, bamboo shoots and Tientsin cabbage and fry for 3–5 minutes. Put in sauce ingredients and bring to the boil. 4. Pour over chicken in claypot, add the chillies and when it boils again, reduce heat, cover and simmer for 25 minutes or until chicken is tender. 5. Add tofu and spring onion and simmer for another 5–10 minutes. 6. Thicken sauce with cornflour mixture and serve.

bite-sized pieces Cooking oil for deep-frying Firm tofu 4 small squares, sliced into 1 x 2.5-cm (1/2 x 1-in) slices Cooking oil 2 Tbsp Ginger 6 slices Garlic 4 cloves, sliced Shallots 4, sliced Dried Chinese mushrooms 5, soaked until soft and halved Carrots 120 g (41/4 oz), sliced Bamboo shoots 90 g (3 oz) canned, sliced Tientsin cabbage 240 g (81/2 oz), cut into 5-cm (2-in) lengths Red chillies 2, sliced Spring onions (scallions) 6, cut into 2.5-cm (1-in) lengths Seasoning Salt 1 tsp Sugar 1 tsp Thick soy sauce 1 tsp Light soy sauce 2 tsp Cornflour (cornstarch) 1 tsp Sauce Chicken stock (see page 11) 625 ml (20 fl oz) Salt 1/2 tsp Sugar 1 tsp Ground white pepper 1/2 tsp Light soy sauce 1 Tbsp Oyster sauce 1 Tbsp Thick soy sauce 1 tsp Sesame oil 1 tsp

NOTE Food cooked in an earthen pot has a special aroma and the pot retains heat well allowing the food to remain hot longer.

119

Salt Baked Chicken

Serves 8

INGREDIENTS

Chicken 1, about 1.5 kg (3 lb 41/2 oz) Dark soy sauce 1 tsp Spring onions (scallions) 2, coarsely chopped Chinese angelica root 3 slices or 2 whole star anises Coarse salt 5 kg (10 lb 15 oz) Mulberry or greaseproof paper 3 sheets,

70-cm (28-in) square Seasoning Salt 1 tsp Ginger juice 2 tsp Brandy, Chinese rice wine (Shaoxing) or rose wine 1 Tbsp Ginger and spring onion dip Shallot oil (see page 11) 60 ml (2 fl oz) Salt 1 tsp Ginger 6 slices, peeled and minced Spring onions (scallions) 2, minced METHOD

1. Clean chicken. Rub outside of chicken with dark soy sauce and inside with combined seasoning ingredients. 2. Stuff chicken with chopped spring onions and Chinese angelica root or star anise. Seal cavity with a small bamboo or metal skewer. Set aside. 3. Heat a wok and pour in coarse salt. Heat, stirring constantly for 20–25 minutes until salt is very hot. Cover wok. 4. Wrap chicken with three layers of paper, one sheet at a time. Oil the top sheet with a little cooking oil. 5. Make a well in the centre of the heated salt and place chicken in it. Cover wrapped chicken completely with salt. Cover wok and leave chicken to cook on moderate heat for 10 minutes. Remove from heat. 6. Reheat salt until very hot, stirring constantly to ensure salt is evenly heated. Return wrapped chicken to wok, this time with the other side down. 7. Cover with salt and cook for another 10–15 minutes over low heat.

8. Meanwhile, prepare ginger and spring onion dip. Warm oil and add salt. Remove from heat and stir well. Pour oil over minced ginger and spring onion. Set aside. 9. Remove chicken from heat and unwrap. Discard stuffing and cut chicken into bite-sized pieces. Serve hot with dip. NOTE Use an old wok to prepare this dish, as the salt will cause the wok to rust.

120

Pandan Chicken

Serves 6

INGREDIENTS

METHOD

Boneless chicken 500 g (1 lb 11/2 oz), cut

1. Rinse chicken pieces and dry well with paper towel. 2. Blend shallots, ginger, garlic and lemon grass together and mix with sauces, salt, pepper, chilli powder and coconut cream. 3. Add chicken and mix well. Leave to marinate for at least 4 hours. 4. Wrap each piece of chicken with a screwpine leaf and secure with a cocktail stick. 5. Heat oil in a wok and deep-fry for 6–8 minutes or until chicken is cooked through. 6. Drain and serve hot, allowing guests to unwrap the chicken on their own.

into 6 x 2.5-cm (21/2 x 1-in) pieces Shallots 4, peeled Young ginger 2-cm (3/4-in) knob, peeled Garlic 2 cloves, peeled Lemon grass 1 stalk Light soy sauce 3 tsp Fish sauce 1 tsp Worcestershire sauce 3 tsp Salt 1/2 tsp Ground white pepper 1/2 tsp Chilli powder 2 tsp Coconut cream 125 ml (4 fl oz), from 1/2 grated skinned coconut and sufficient water Screwpine (pandan) leaves 6, cleaned Bamboo cocktail sticks 6 Cooking oil for deep-frying

121

Kung Po Chicken

Serves 4

INGREDIENTS

METHOD

Chicken breast 300 g (101/2 oz), cut into

1. Season chicken with combined seasoning ingredients for 30 minutes. 2. Heat oil for deep-frying, reserving 1 Tbsp oil. Just before putting chicken into hot oil, stir reserved oil into chicken. Deep-fry oiled chicken for 15 seconds then drain and set aside. 3. Leaving 1 Tbsp oil in wok, lightly brown garlic and ginger. Put in hot bean paste and stir for 15 seconds. 4. Add dried and red chillies and Sichuan pepper. Pour in combined stock ingredients. When it boils, return chicken to wok. Stir in peanuts and spring onions. Serve hot.

1-cm (1/2-in) cubes Cooking oil for deep-frying Garlic 2 cloves, peeled and chopped Ginger 4 thin slices, peeled Hot bean paste 1 Tbsp Dried chillies 2, cut into 1-cm (1/2-in) thick slices, rinsed Red chilli 1, seeded and cut into 1-cm (1/2-in) thick slices Sichuan peppercorns 1/2 tsp Peanuts 50 g (12/3 oz), roasted Spring onions (scallion) 2, cut diagonally into 1-cm (1/2-in) pieces Seasoning Light soy sauce 1 Tbsp Dark soy sauce 1 tsp Chinese rice wine (Shaoxing) 1 tsp Sugar 1 tsp Ground white pepper a pinch Cornflour (cornstarch) 2 tsp Stock Chicken stock (see page 11) 75 ml

(22/5 fl oz) Chinese rice wine (Shaoxing) 1 tsp Sugar 1/2 tsp

122

Paper-wrapped Chicken with Mushrooms

Serves 10

INGREDIENTS

METHOD

Chicken 1, about 1.25 kg (2 lb 10 oz), cut

1. Marinate chicken pieces in a bowl with combined seasoning ingredients and chopped spring onion and coriander. Leave for 3 hours or overnight in the refrigerator. 2. Marinate mushrooms with oyster sauce, sugar, pepper and sesame oil for at least 1 hour. 3. Steam dried scallops for 15 minutes or until soft. Shred with fingers and set aside. 4. Heat cooking oil in a wok and fry ginger for 30 seconds. Put in dried scallops and toss for a few seconds. Add marinated mushrooms and stir-fry for 1 minute. Pour in chicken stock or water and simmer over low heat for 8–10 minutes. Remove and leave to cool. 5. Lightly grease the inside of each paper bag with corn oil and sesame oil mixture. Put a piece of chicken and two pieces of marinated mushrooms into each bag. Fold and seal the opening with a stapler. 6. Heat oil for deep-frying in a wok. Deep-fry paper parcels for 7–8 minutes. Remove and drain. 7. Arrange parcels on a serving dish and garnish with cucumber slices.

into 10 large pieces Spring onion (scallion) 1, chopped Coriander leaves (cilantro) 2 sprigs, chopped Dried Chinese mushrooms 20, soaked to

soften Oyster sauce 1 Tbsp Sugar 1/2 tsp Ground white pepper 1/2 tsp Sesame oil 1/2 tsp Dried scallops 2, crushed Cooking oil 3 Tbsp + more for deep-frying Ginger 2.5-cm (1-in) knob, peeled and

crushed Chicken stock (see page 11) 125 ml (4 fl oz)

or water Greaseproof paper 5 sheets, folded into ten

10 x 15-cm (4 x 6-in) bags Corn oil 1 Tbsp, mixed with 1 tsp sesame oil Cucumber slices as needed Seasoning Salt 1/2 tsp Ground white pepper 1/2 tsp Five-spice powder 1/2 tsp Sugar 1 tsp Oyster sauce 2 Tbsp Brandy 1 Tbsp Ginger juice 1/2 Tbsp Light soy sauce 1/2 Tbsp Sesame oil 1/2 Tbsp Cornflour (cornstarch) 1 Tbsp

123

124

Tamarind Chicken (Ayam Sioh)

Serves 6–8

INGREDIENTS

METHOD

Chicken 1, about 1.5 kg (3 lb 41/2 oz), cut

1. Marinate chicken with combined tamarind sauce in a large bowl and leave overnight in the refrigerator. 2. Pour tamarind sauce into a pot and bring to a slow boil. Add chicken pieces and boil over moderate heat for 20 minutes or until chicken is cooked and tender. 3. Drain chicken in a colander and continue cooking sauce, stirring until thick. Remove from heat. 4. Heat oil in a wok until hot and fry chicken for a few minutes until brown. Drain and arrange on a serving dish. Pour thick tamarind sauce over chicken. Serve hot or cold.

into 8 large pieces Cooking oil 90 ml (3 oz) Tamarind sauce Tamarind pulp (asam Jawa) 360 g (13 oz),

mixed with 810 ml water and strained Rice vinegar 11/2 Tbsp Dark soy sauce 2 Tbsp Sugar 150 g (5 oz) Salt 2 tsp Roasted ground coriander 3 Tbsp Shallots 12, peeled and ground Garlic 3 cloves, peeled and ground

125

Ayam Rendang Pedas

Serves 8

INGREDIENTS

METHOD

Chicken 1, about 2 kg (4 lb 6 oz), cut into

1. 2. 3. 4.

bite-size pieces Coconut cream 1 litre (32 fl oz), squeezed from 2 grated skinned coconuts with a little water added Grated skinned coconut 1/2, for kerisik Turmeric leaves 3, finely sliced Kaffir lime leaves 3, finely sliced Salt 2 tsp or to taste Ingredients to be finely ground Dried chillies 40, soaked Shallots 300 g (101/2 oz), peeled Garlic 4 cloves, peeled Ginger 5-cm (2-in) knob, peeled Lemon grass 6 stalks Galangal 2.5-cm (1-in) knob, peeled Ground turmeric 1 tsp

Into a wok, put chicken and ground ingredients. Stir in coconut cream and bring to a slow boil. Reduce heat and simmer, stirring occasionally, until gravy is thick. Add kerisik and stir continuously until gravy is very thick and oily and meat tender. 5. Lastly, add sliced leaves and salt to taste. Remove from heat.

126

Encik Kebin

Serves 8

INGREDIENTS

METHOD

Chicken 1, about 1.5 kg (3 lb 41/2 oz),

1. Wash chicken pieces and pat dry. 2. Into a mixing bowl, put chicken, ground ingredients, ginger juice, salt and coconut cream. Mix well and leave to marinate for at least 1 hour. 3. Heat oil for deep-frying in a wok until smoking hot. Lower in chicken pieces and deep-fry without stirring for 2 minutes. 4. Reduce heat and continue cooking until golden brown. When done, remove to a garnished serving plate.

cut into 5-cm (2-in) pieces Ginger juice 1 tsp Salt 11/2 tsp Coconut cream 125 ml (4 fl oz), squeezed

from 1/2 grated skinned coconut Cooking oil for deep-frying Ingredients to be finely ground Dried chillies 15, soaked Coriander seeds 1 Tbsp Fennel seeds 2 tsp Cumin seeds 1 tsp Cinnamon 1.25-cm (1/2-in) Cloves 2 Ground white pepper 1 tsp Ground turmeric 1/2 tsp Garnish Cucumber slices Tomato slices

127

Kuzi Ayam

Serves 8

INGREDIENTS

METHOD

Chicken 1, about 1.5 kg (3 lb 41/2 oz),

1. Wash and dry chicken, then rub with ground saffron. If saffron is unavailable, use a few drops of yellow colouring instead. 2. Into a large mixing bowl, put crisp-fried shallot slices, ground and combined ingredients and water. Mix well and set aside. 3. Heat oil in a wok. Fry sultanas for 1 minute, then remove and drain. 4. Add half the ghee to wok and fry chicken for 15 minutes. Dish out and drain. 5. Transfer oil from wok to a curry pot. Add remaining ghee and brown sliced ingredients. 6. Add ingredients from mixing bowl, tomato sauce and salt. Bring to the boil, stirring frequently. 7. Add half the fried sultanas, half the roasted almonds, and sugar. Simmer until mixture thickens. 8. Add fried chicken and cook over moderate heat until gravy is thick and oil separates. 9. Serve, if desired, sprinkled with remaining sultanas and almonds.

cut into 4–6 pieces Saffron strands a few, ground with 1 tsp

water Crisp-fried shallots 600 g (1 lb 51/3 oz) Water 1 litre Cooking oil 4 Tbsp Sultanas 60 g (21/4 oz) Ghee (clarified butter) 2 dsp Tomato sauce 4 Tbsp Salt 1 dsp Almonds 20, roasted Sugar 1 tsp Ingredients to be finely ground Coriander seeds 1 Tbsp Fennel seeds 1 dsp Cumin seeds 1 dsp White peppercorns 1 dsp Mace 1 piece Cardamoms 5 Cloves 5 Ginger 2.5-cm (1-in) knob, peeled Cinnamon 2.5-cm (1-in) stick Turmeric 2.5-cm knob (1-in), peeled Galangal 3 slices, peeled Ingredients to be combined Canned evaporated milk 410 g (141/2 oz) Kalamansi limes juice squeezed from 3 limes Ingredients to be sliced Shallots 5, peeled Garlic 3 cloves, peeled

128

Ayam Golek

Serves 8

INGREDIENTS

METHOD

Chicken 1, about 1.5 kg (3 lb 41/2 oz) Salt 3 tsp Coconut milk 750 ml (24 fl oz), squeezed

1. Rub chicken with 2 tsp salt and set aside. 2. Into a wok, put coconut milk and ground ingredients. Bring to a slow boil. 3. Add chicken and all remaining ingredients. Simmer over low heat for 30 minutes, turning chicken halfway through cooking. 4. When gravy thickens, transfer chicken and gravy to a heatproof oven dish. 5. Bake chicken in an oven preheated to 175°C (350°F) for 30 minutes or until chicken is cooked through and lightly browned. Serve hot, garnished with red chillies, if desired.

from 1 grated skinned coconut with sufficient water added Red chillies (optional) for garnishing Ingredients to be finely ground Shallots 12, peeled Garlic 3 cloves, peeled Lemon grass 3 stalks Galangal 5-cm (2-in) knob, peeled Ginger 2.5-cm (1-in) knob, peeled White peppercorns 1 tsp Cumin seeds 1 tsp Fennel seeds 1 Tbsp

129

Stewed Chicken/Pork (Ayam/Babi Pong Tay)

Serves 8

INGREDIENTS

METHOD

Chicken 1, about 1 kg (2 lb 3 oz), or

1. Cut chicken into small pieces. If using pork, cut into 5 x 2.5-cm (2 x 1-in) pieces. Season meat with 1/2 tsp salt and set aside. 2. Heat oil in a wok and fry ground ingredients for 2 minutes. 3. Add preserved soy beans and fry over low heat until fragrant. 4. Add mushrooms, then meat and stir-fry for a few minutes. 5. Add water and dark soy sauce and bring to the boil. Reduce heat, cover and simmer for 15 minutes. 6. Add potatoes and 1/2 tsp salt. Simmer gently for 12–15 minutes more or until meat is tender and sauce quite thick.

600 g (1 lb 51/3 oz) streaky pork Salt 1 tsp Cooking oil 3 Tbsp Preserved soy beans (tau cheo) 2 Tbsp Dried Chinese mushrooms 4–5, soaked to soften and stems discarded Water 500 ml (16 fl oz) Dark soy sauce 1 tsp Potatoes 3, peeled and quartered Ingredients to be finely ground Shallots 180 g (6 oz), peeled Garlic 3 whole pods, peeled

130

Chicken Debal Curry

Serves 8

INGREDIENTS

METHOD

Chicken 1, about 1.5 kg (3 lb 41/2 oz),

1. Season chicken with 1 tsp salt and set aside. 2. Heat oil in a wok and lightly brown sliced ingredients. 3. Add ground ingredients and fry for 5 minutes, then add mustard seeds and fry until fragrant. 4. Add chicken and fry for a few minutes, then add water. Bring to the boil. 5. Reduce heat, cover and simmer for 15 minutes, stirring occasionally, or until chicken is tender. 6. Add combined ingredients and 1 tsp salt. Stir well and remove from heat.

cut into bite-size pieces Salt 2 tsp Cooking oil 4 Tbsp Lightly crushed mustard seeds 1 Tbsp Water 375 ml (12 fl oz) Ingredients to be sliced Shallots 6, peeled Garlic 3 cloves, peeled Red chillies 3 Ingredients to be finely ground Dried chillies 30, soaked Red chillies 5 Ginger 5-cm (2-in) knob, peeled Shallots 15, peeled Garlic 3 cloves, peeled Candlenuts 8 Coriander seeds 1 Tbsp Ground turmeric 1 tsp Ingredients to be combined Rice vinegar 11/2 Tbsp Dark soy sauce 1 dsp Mustard 2 tsp

NOTE Debal or devil curry, as it is more popularly known, refers to hot curry.

131

Ayam Masak Putih

Serves 6

INGREDIENTS

METHOD

Chicken 1/2, about 1 kg (2 lb 3 oz), cut into

1. Season chicken with 1 tsp salt and leave for 30 minutes. 2. Heat oil in a wok. Fry ground ingredients until fragrant and oil separates. 3. Add chicken and fry for 2–3 minutes, then add coconut milk and bring to the boil. 4. Add tomatoes and simmer for 15 minutes or until chicken is tender. 5. Add coconut cream and salt to taste.

bite-size pieces Salt as needed Cooking oil 3 Tbsp Coconut cream 250 ml (8 fl oz), squeezed from 1/2 grated skinned coconut with a little water added Coconut milk 500 ml (16 fl oz), from same grated skinned coconut, squeezed first for coconut cream, then add sufficient water to extract coconut milk Tomatoes 2, quartered Ingredients to be finely ground Shallots 6, peeled Garlic 4 cloves, peeled Ginger 2.5-cm (1-in) knob, peeled Galangal 2.5-cm (1-in) knob, peeled White peppercorns 1/2 Tbsp Black peppercorns 1/2 Tbsp

132

Roasted Duck with Plum Sauce (Pee Par Hup)

Serves 8–10

INGREDIENTS

METHOD

Roasted duck 1 Cooking oil for deep-frying Roasted sesame seeds 1 Tbsp Coriander leaves (cilantro) 1 sprig, chopped Tomatoes 2, sliced

1. Put roasted duck in a steamer over rapidly boiling water and steam for 1 hour. If preferred, duck can be steamed the night before. 2. Make a cut lengthwise down breast of duck with a sharp cleaver but do not cut through. 3. Heat oil for deep-frying in a wok until hot. Fry duck, turning over occasionally, for 15–20 minutes until skin is crisp and golden brown. 4. Cut duck into serving-sized pieces and arrange neatly on a dish. 5. Drain oil from wok, leaving a little to cook sauce. Heat oil and add combined sauce ingredients. Stir until sauce is thick. Spoon over duck and sprinkle with roasted sesame seeds. Serve hot, garnished with coriander leaves and tomatoes.

Sauce Tomato sauce 3 Tbsp Chilli sauce 1 Tbsp Plum sauce 1 Tbsp Sugar 21/2 dsp Salt 1/2 tsp Sesame oil 2 tsp Brown (steak) sauce 3 dsp Worcestershire sauce 11/2 dsp Hot water 75 ml (22/5 fl oz) Cornflour (cornstarch) 1 tsp

133

Claypot Ginger Duck

Serves 8–10

INGREDIENTS

METHOD

Cooking oil 2 Tbsp Young ginger 210 g (71/2 oz), peeled and

1. Heat oil in a 10-cm (4-in) wide claypot. Fry ginger pieces until fragrant. Put in garlic and brown lightly. 2. Add fermented tofu and hot soy bean garlic paste and stir-fry until fragrant. 3. Put in duck and cook for 2 minutes. Add sugar and dark soy sauce. Toss to mix well. 4. Add water and bring to the boil. Reduce heat and simmer, covered, for 1 hour or more until duck is tender and sauce is reduced. Stir frequently during simmering. 5. Thicken with cornflour mixture and stir in chopped spring onion and coriander. Serve hot.

sliced Garlic 7 cloves, peeled and finely minced Fermented tofu 1 piece Hot soy bean garlic paste 2 Tbsp Duck 1, about 2.75 kg (5 lb 14 oz),

skinned, feet and neck removed, chopped into bite-sized pieces Sugar 1 Tbsp Dark soy sauce 1 Tbsp Water 875 ml (28 fl oz) Cornflour (cornstarch) 2 tsp, mixed with 2 Tbsp water Chopped spring onion (scallion) 1 Tbsp Chopped coriander leaves (cilantro) 1 Tbsp

LIGHT SNACKS

&BITES

Thai Fish Cakes 136

Nyonya Kuih Mah Chee 149

Packet Otak-otak 137

Dodol 150

Siew Mai 138

Banana Coconut Cream with Palm Sugar Syrup

Prawn Balls 139 Char Siew Pow 140 Fried Wanton 142 Jemput Pisang 143 Lacy Pancakes (Roti Jala) 144 Egg Tarts (Tarn Tart) 145 Dadar 146 Kuih Pie Tee 147 Kuih Serimuka 148

151 Cheese-and-bacon Scones 152 Curry Buns 153 Puteri Berendam 154 Raisin Pinwheels 155 Coconut Tarts 156 Almond Tartlets 157 Vanilla Doughnuts 158 Grandma’s Pinwheels 159

136

Thai Fish Cakes

Makes about 30 pieces

This recipe makes approximately 30 pieces. INGREDIENTS

METHOD

Spanish mackerel 1.2 kg (2 lb 10 oz) Water 100 ml (31/2 fl oz), mixed with

1. Fillet fish and scrape meat from skin with a spoon. About 675 g (1 lb 8 oz) of fish should result. Refrigerate while preparing chilli paste. 2. Blend all chilli paste ingredients without adding water until fine. Measure up 145 g (5 oz) of chilli paste to use in this recipe and set aside. Remaining paste can be frozen for future use. 3. Using the same food blender (processor), blend 1/3 fish flesh with 1 /3 salted water, then add 1/3 chilli paste and 1/3 coconut cream and blend again. Repeat process with remaining two-thirds of ingredients. Lastly, add basil leaves and blend for a few seconds. 4. Using a medium-sized ice-cream scoop, portion and shape mixture into balls. Place on greased plates. Grease hands and lightly flatten balls into patties. 5. In a large, shallow saucepan, heat sufficient oil for deep-frying. Fry patties in batches, each for 6–7 minutes or until golden brown. 6. Serve with chilli sauce.

1

/2 tsp salt

Coconut cream 2 Tbsp Basil leaves 5 sprigs, about 15 g (1/2 oz),

chopped Cooking oil for deep-frying Chilli sauce of choice to taste Chilli paste Dried chillies 20, cut into small pieces,

seeded, soaked and drained Lemon grass 2 stalks, sliced Young galangal 3-cm (11/2-in) knob,

peeled and sliced Kaffir lime peel 3–4 slices Kaffir lime leaves 3, sliced Shallots 6, peeled Garlic 10 cloves, peeled Fresh red chillies 2, seeded Dried prawn (shrimp) paste (belacan)

2.5 x 2.5 x 1-cm (1 x 1 x 1/2-in) piece Salt 2 tsp

137

Packet Otak-otak

Makes 24–30 packets

INGREDIENTS

METHOD

Cooking oil 120 ml (4 fl oz) Spanish mackerel flesh 860 g (1 lb 13 oz),

1. Heat oil in a wok. Stir-fry ground ingredients until fragrant. Remove and set aside to cool. 2. Place fish flesh into a food blender (processor) fitted with a cutting blade. Blend until pasty. Transfer to a mixing bowl. 3. Gradually mix in salted water, then add cooled fried paste and coconut cream. Mix well. Lastly, add beaten eggs and mix until thoroughly combined. 4. To wrap, place a piece of banana leaf over a piece of foil. Lightly grease banana leaf surface with cooking oil. 5. Place 4 tsp fish paste onto the centre of banana leaf. Fold into a packet and seal all the edges. 6. Use hands to flatten foil packet and to level out filling, producing a neat rectangular package. Repeat wrapping process until fish paste is used up. 7. Place packets on a baking tray. Bake in an oven preheated to 200°C (400°F) for 15 minutes. 8. To serve, open packets and garnish as desired.

scraped from 2 large, skinned fish Water 250 ml (8 fl oz), mixed with 1 tsp salt Coconut cream 250 ml (8 fl oz) Large eggs 3, beaten Banana leaves 30, each 12 x 14-cm (5 x 51/2-in) Aluminium foil sheets 30, each 15 x 18-cm (6 x 7-in) Cooking oil for greasing Red chilli 1, sliced, for garnishing Ingredients to be finely ground Dried chillies 15, soaked Lemon grass 4 stalks, sliced Torch ginger bud 1 Galangal 2.5-cm (1-in) knob, peeled Turmeric 15-cm (6-in) knob, peeled Candlenuts 15 Shallots 250 g (9 oz), peeled Garlic 5 cloves, peeled Dried prawn (shrimp) paste (belacan)

5 x 5 x 1-cm (2 x 2 x 1/2-in) piece Salt 1 heaped tsp Sugar 5 dsp

138

Siew Mai

Makes 40

Siew mai are steamed meat dumplings and are a popular type of dim sum. INGREDIENTS

METHOD

Wanton (dumpling) skins 150 g (5 oz),

1. Combine prawns, pork and crabmeat. Season with salt, sesame seed oil, pepper and egg white. Stir in cornflour and corn oil. Beat mixture with a spoon. 2. Mix in mushrooms, water chestnuts and spring onion. Refrigerate for 1 hour. 3. Cut wanton skins into 7.5-cm (3-in) rounds with cutter. Put 2 tsp filling on each centre. Gather edges of skin and smooth toward the top, pleating will occur naturally. 4. Place in greased bamboo baskets. Decorate with crab roe on top. Steam for 12 minutes.

7.5-cm (3-in) square pieces Cooked crab roe 1 Tbsp Filling Prawns (shrimps) 240 g (81/2 oz), peeled,

deveined and well minced Fatty pork 240 g (81/2 oz), minced Cooked crabmeat 120 g (41/4 oz) Salt 1 tsp Sesame oil 1/2 tsp Ground white pepper a pinch Egg white 1 Cornflour (cornstarch) 11/2 Tbsp Corn oil 1 Tbsp Dried Chinese mushrooms 2, soaked, stems discarded and minced Water chestnuts 3, peeled and minced Spring onion (scallion) 1, thinly sliced

139

Prawn Balls

Makes 24–30

INGREDIENTS

METHOD

Small/medium prawns (shrimps) 600 g

1. Peel and wash prawns. Dry with a tea towel. Mince to a fine paste. 2. Season with soy sauce, sesame seed oil, salt, sugar, pepper, egg white and cornflour. Stir in spring onions, coriander and water chestnuts. Refrigerate for at least 30 minutes. 3. Prepare chilli sauce. Blend chillies, garlic and water into a fine paste. Transfer to a small saucepan. 4. Add remaining ingredients. Bring to the boil. When cool, store in glass jars at room temperature. 5. Drop teaspoonfuls of mixture onto bread cubes. Form bread-coated balls. Deep-fry over low heat until golden. Serve with chilli sauce.

(1 lb 51/3 oz) Light soy sauce 2 tsp Sesame oil 1 tsp Salt 1/2 tsp Sugar 1/2 tsp Ground white pepper a pinch Egg white 1/2 Cornflour (cornstarch) 1 tsp Spring onions (scallions) 2, finely sliced Coriander leaves (cilantro) 1 sprig, finely

sliced Water chestnuts 4, peeled and minced Bread 11/2 loaves, 1-day old and cut into

very small cubes Cooking oil for deep-frying Chilli sauce Large red chillies 12, seeded Garlic 3 cloves, peeled Water 225 ml (71/5 fl oz) Tomato sauce 2 Tbsp Vinegar 1/2 Tbsp Sugar 1/2 Tbsp Salt 1/4 tsp Cooking oil 1 Tbsp

140

Char Siew Pow

Makes 32

INGREDIENTS

METHOD

Sugar 115 g (41/5 oz) Lukewarm water 340 ml (111/3 fl oz) Fresh yeast 30 g (1 oz) Plain (all-purpose) flour 675 g

1. Prepare char siew filling. Wash pork, then dry with a tea towel. Cut 2.5-cm (1-in) strips. Season with salt, sugar, and soy sauces. Add food colouring. Marinate for at least 2 hours or overnight in the refrigerator. 2. Place pork pieces on wire mesh. Oven grill with a pan of water on the bottom shelf. Turn pieces occasionally until cooked. Remove pork from mesh and reserve gravy. Dice cooled pork. 3. Combine 4 Tbsp gravy, oyster sauce, sesame seed oil and cornflour in a wok. Bring to the boil. Stir in diced pork and coriander. Dish out. Leave to cool. 4. Dissolve sugar in water. Drop in yeast. Let stand for 10–15 minutes until frothy. 5. Sift powdered ingredients into a bowl. Add salt. Gradually pour in corn oil and yeast liquid, stirring with a wooden spoon. When mixture becomes too difficult for the spoon, use hands to form firm dough. 6. On a lightly floured board, knead dough for at least 10 minutes. Sprinkle flour occasionally to prevent dough from sticking to the board. 7. Return dough to bowl. Cover with a damp cloth. Leave for about 90 minutes until dough doubles in volume. Punch dough down and let rise again for 20–30 minutes. 8. On a lightly floured board, knead dough until smooth. Form two rolls, each 4-cm (11/2-in) in diameter. Cut 2-cm (3/4-in) wide pieces. 9. Flatten each piece with a roller. Put a teaspoonful of filling on the centre. To gather edges, lift one side and form pleats in one direction. Twist pleats together at the very top to secure. 10. Place buns (pow) on rounds of greaseproof paper. Arrange well apart in bamboo baskets. 11. Bring water in steamer to the boil over high heat. Steam for 12 minutes.

(1 lb 8 oz) Baking powder 1/2 Tbsp Baking soda 1/3 tsp Salt 1 tsp Corn oil 1 Tbsp Char siew filling Streaky pork or skinless chicken

600 g (1 lb 51/3 oz) Salt 2 tsp Sugar 3 Tbsp Light soy sauce 1 Tbsp Dark soy sauce 1/2 tsp Red food colouring a few drops Water 450 ml (14 2/5 fl oz) Oyster sauce 2 tsp Sesame oil 1/2 tsp Cornflour (cornstarch) 2 tsp Coriander leaves (cilantro) 1 sprig, chopped

141

142

Fried Wanton

Makes 60

Wanton means “dumplings” in Cantonese. Wanton can be served boiled in soup or fried. INGREDIENTS

METHOD

Wanton (dumpling) skins 150 g (5 oz),

1. Prepare filling. Peel and wash prawns. Dry with a tea towel. Cut each prawn into 2–3 pieces. 2. Season with egg white, light soy sauce, sugar, salt and pepper for at least 30 minutes. 3. Mix in spring onion and coriander. 4. Turn square wanton skin 45 degrees so that square becomes diamond looking. 5. Put a few prawn pieces near bottom corner of diamond. Fold lowest tip over prawns to meet centre of diamond. 6. From folded edge, roll up until just past widest part of diamond. 7. Lift both ends of rolled section, position above filling, then stick together using beaten egg white. 8. Heat oil in a wok. Deep-fry until golden. Serve hot with chilli sauce.

7.5-cm (3-in) square pieces Egg white 1, beaten Cooking oil for deep-frying Filling Small/medium prawns (shrimps) 120 g

(41/4 oz), peeled and diced Egg white 1/2 Light soy sauce 1 tsp Sugar 1/2 tsp Salt a pinch Ground white pepper a pinch Spring onion (scallion) 1, finely sliced Coriander leaves (cilantro) 1 sprig, chopped

143

Jemput Pisang

Serves 4–6

INGREDIENTS

METHOD

Eggs 2 Sugar 30 g (1 oz) Salt 1/4 tsp Coconut milk 125 ml (4 fl oz),

1. 2. 3. 4. 5.

squeezed from 1/2 grated skinned coconut with sufficient water added Medium bananas (rastali variety)

5, mashed Cooking oil for deep-frying Ingredients to be sifted together Self-raising flour 120 g (41/4 oz) Cornflour (cornstarch) 30 g (1 oz) Baking powder 1 tsp

Whisk eggs and sugar until light and fluffy. Add salt and fold in sifted ingredients alternately with coconut milk. Add mashed bananas and mix well. Heat oil in a wok and fry tablespoonfuls of batter until golden brown. Drain well before serving.

144

Lacy Pancakes (Roti Jala)

Serves 4–6

INGREDIENTS

METHOD

Plain (all-purpose) flour 240 g (81/2 oz) Salt 1/2 tsp Eggs 2, beaten Coconut milk 625 ml (20 fl oz), squeezed

1. Sift flour into a bowl and add salt. Stir in beaten eggs and coconut milk, then beat until smooth. Strain batter if it is lumpy. 2. Grease and heat a non-stick pan over low heat. 3. Put a ladleful of batter into roti jala cup and move it in a circular motion over pan so that pancake will have a lacy pattern. 4. Cook pancake until set, then turn over onto a dish. Repeat making pancakes until batter is used up. 5. When cool, fold pancakes in half twice or fold once and roll up. Serve with curry kapitan or your favourite curry.

from 1/2 grated skinned coconut with sufficient water added

NOTE A special cup which has 4–5 funnels extending from its base is required for making roti jala.

145

Egg Tarts (Tarn Tart) INGREDIENTS

Dough A Plain (all-purpose) flour 300 g (101/2 oz) Butter 70 g (21/2 oz), melted and cooled Salt 1/4 tsp Water 190 ml (6 fl oz) Dough B Plain (all-purpose) flour 180 g (6 oz) Butter 70 g (21/2 oz), melted and cooled Sugar 240 g (81/2 oz) Hot water 310 ml (101/2 fl oz) Milk powder 2 Tbsp Salt 1/4 tsp Vanilla essence (extract) 1/2 tsp Medium eggs 6 METHOD

1. Sift flour for Dough A into a mixing bowl. Make a well in the centre and add butter, salt and water. Mix and knead to form a soft smooth dough. Cover dough with a tea towel and leave to rest for 30 minutes. 2. Mix flour and butter for Dough B to form a soft dough. Divide into 24 equal portions. Set aside. 3. Dissolve sugar in hot water and stir in milk powder and salt. Cool and add vanilla essence. 4. Break eggs into a separate bowl and lightly stir with a fork. Do not beat. Pour cooled milk mixture into eggs and mix well. Strain mixture into a jug with a beak for easy pouring. Set aside. 5. Take rested Dough A and roll into a long sausage-like roll. Divide into 24 equal portions. Flatten and place a round of Dough B in the centre of each portion. Enclose Dough B within Dough A and shape into a ball.

Makes 24

6. Roll out each ball of pastry on a lightly floured surface. Fold into three layers by drawing the two opposite edges to overlap in the centre. Fold the remaining two edges to overlap in the centre as well. 7. Roll out each piece into a circle about 9–10 cm (33/5–4-in) wide, or roll out into a thin sheet large enough to stamp out a 9–10 cm (33/5–4-in) circle with a pastry cutter. Line egg tart patty tins with pastry circles. If desired, pleat the edges decoratively. 8. Pour custard mixture into pastry-lined moulds. Bake in a preheated oven at 175°C (350°F) for 5 minutes, then cover tarts with aluminium foil and continue baking for a further 30–35 minutes until set. Allow to cool before serving.

146

Dadar

Serves 6–8

INGREDIENTS

METHOD

Plain (all-purpose) flour 300 g (101/2 oz) Egg yolks 2, lightly beaten Salt 1/2 tsp Coconut milk 875 ml (28 fl oz), squeezed

1. Prepare coconut milk sauce. Put all ingredients into a saucepan. 2. Over low heat, stir continuously with a flat wooden spoon for about 15 minutes or until sauce thickens. 3. Prepare durian sauce. In a pot, combine all ingredients and stir over moderate heat until sauce thickens 4. Durian seeds become edible with cooking. If keeping the seeds, allow sauce to simmer, stirring occasionally, until seeds are cooked. 5. Sift flour into a mixing bowl. Add egg yolks and salt, then gradually blend in coconut milk. 6. Stir in vanilla essence and green food colouring. Strain to remove lumps. 7. Grease, then heat a 15–18 cm (6 x 7-in) pan. Pour on a ladleful or about 4 Tbsp batter so a thin layer forms. Cook over very low heat for 1–2 minutes. 8. Remove pancake and repeat until batter is used up. 9. Arrange pancakes in 2 neat stacks. To serve, cut wedges from stacks and top with coconut milk sauce or durian sauce.

from 1 grated skinned coconut with sufficient water added Vanilla essence (extract) 1/2 tsp Green food colouring a few drops Cooking oil Coconut milk sauce Coconut milk 500 ml (16 fl oz), squeezed

from 1 grated skinned coconut with sufficient water added Sugar 150 g (5 oz) Egg yolks 2, lightly beaten Salt 1/4 tsp Screwpine (pandan) leaves 3, washed and knotted Durian sauce Durian pulp from 1 medium durian, do not

discard seeds if desired Coconut milk 1.25 litres (40 fl oz),

squeezed from 1 grated skinned coconut with sufficient water added Brown sugar 120 g (41/4 oz) Salt a pinch Screwpine (pandan) leaves 4, washed and knotted

147

Kuih Pie Tee

Makes about 30–36

Kuih pie tee is a Peranakan or Straits Chinese snack. INGREDIENTS

METHOD

Plain (all-purpose) flour 90 g (3 oz) Rice flour 1 Tbsp Salt 1/4 tsp Egg 1, beaten Water 170 ml (6 fl oz) Cooking oil for deep-frying

1. Heat oil in a wok. Lightly brown garlic. Add turnip and stir-fry. Add chicken or pork, prawns and seasoning (salt, pepper and five-spice powder). Stir in crabmeat. 2. Simmer until quite dry. Dish out. Leave to cool. 3. Sift flours into a small bowl. Add salt. Stir in egg. Mix with water to make smooth, runny batter. Strain batter if lumpy. 4. Heat oil in a deep pan. Warm mould in hot oil for 1 minute. 5. Dip hot mould in batter, then in hot oil. Fry until shell is golden. Loosen shell from mould. Drain on absorbent paper. 6. When cool, store in airtight tins until required. Just before serving, line pie tee shell with small pieces of lettuce. Put in 2 tsp filling. Garnish with shallot slices and coriander leaves. Serve with chilli sauce.

Filling Cooking oil 3 Tbsp Garlic 4 cloves, peeled and minced Turnip 450 g (1 lb), peeled, finely shredded

and squeezed of some excess water Chicken or pork 240 g (81/2 oz), diced Prawns (shrimps) 240 g (81/2 oz), peeled

and diced Salt 1 tsp Ground white pepper 1/4 tsp Five-spice powder 1/4 tsp Crabmeat 90 g (3 oz) Chinese lettuce 1 bunch Crisp-fried shallot slices Coriander leaves (cilantro)

148

Kuih Serimuka

Makes one 25 x 27-cm (10–104/5-in) cake

INGREDIENTS

Top layer Eggs 4 Sugar 180 g (6 oz) Plain (all-purpose) flour 80 g

(24/5 oz) Tapioca flour 30 g (1 oz) Coconut cream 375 ml (12 oz),

from 1 grated skinned coconut and sufficient water Screwpine (pandan) leaf juice 60 ml (2 fl oz) Green food colouring 2–3 drops Vanilla essence (extract) 1/2 tsp Bottom layer Glutinous rice 480 g (1 lb 1/4 oz) Coconut milk 560 ml (18 fl oz),

from 1/2 grated skinned coconut and 375 ml (12 fl oz) water Salt 11/4 tsp

METHOD

1. Prepare top layer. Stir eggs and sugar together in a bowl. Do not beat. 2. Sift in plain and tapioca flours. Mix well. Gradually pour in coconut cream, screwpine juice, green colouring and vanilla essence. Strain to remove lumps. Set aside. 3. Prepare bottom layer. Wash glutinous rice and place into a 25–27 cm (10–104/5-in) baking tin. Pour in enough coconut milk to cover the rice. Stir in salt. 4. Steam glutinous rice for 20–25 minutes. When cooked, press down firmly with the back of a spoon. Pour in top layer and steam for a further 20 minutes over medium heat. Allow to cool before cutting to serve.

149

Nyonya Kuih Mah Chee

Makes 15

INGREDIENTS

METHOD

Peanuts 60 g (21/4 oz), roasted and coarsely

1. Put peanuts, grated coconut, brown sugar and salt in a wok and stir-fry over low heat for 10 minutes. Remove and set aside to cool. 2. Sift glutinous rice flour into a mixing bowl and add enough water to form a soft dough. Divide into 15 portions and roll into balls. 3. Flatten each ball of dough slightly and fill with 1 tsp of filling. Pinch edges to seal filling. Roll and lightly flatten. 4. Bring a pot of water to the boil. Drop in rice balls. Remove with a slotted spoon as soon as they float to the surface. Allow to dry a little before coating with roasted green bean flour.

ground Grated skinned coconut 120 g (41/4 oz) Brown sugar 75 g (23/5 oz) Salt 1/4 tsp Glutinous rice flour 360 g (13 oz) Water 250 ml (8 fl oz) Dry-roasted green (mung) bean flour 2 Tbsp

NOTE Green (mung) bean flour is also known as luk tow fun in Cantonese. It is available from Chinese provision stores.

150

Dodol

Makes one 25 x 15-cm (10 x 6-in) tray

INGREDIENTS

METHOD

Glutinous rice flour 1 kg (2 lb 3 oz) Coconut milk 1.75 litres (56 fl oz),

1. Into a saucepan, put all syrup ingredients and cook until both sugars are completely dissolved. Set aside. 2. Put glutinous rice flour into a bowl and blend with coconut milk until smooth. Strain mixture into a large non-stick pan. 3. Cook mixture over low heat, stirring all the time with a wooden spoon, until mixture starts to thicken. 4. Strain palm sugar syrup into flour mixture and continue stirring for 2 hours or until mixture turns into an oily lump of dark brown dough. 5. Transfer dough to a mengkuang (screwpine mat) basket. If unavailable, divide dough into two 25 x 15-cm (10 x 6-in) ungreased pyrex dishes. 6. Smoothen surface with a plastic spatula and leave to cool completely, preferably overnight, before cutting.

squeezed from 4 grated skinned coconuts with sufficient water added Palm sugar syrup Palm sugar (gula Melaka) 700 g (11/2 lb),

chopped Sugar 240 g (81/2 oz) Water 250 ml (8 fl oz) Screwpine (pandan) leaves 3, washed

and knotted

NOTE Different brands of store bought palm sugar vary in quality, which affects the colour of the dodol. Generally, the better the quality, the darker the brown.

151

Banana Coconut Cream with Palm Sugar Syrup

Makes one 17 x 27-cm (64/5 x 101/2-in) tray INGREDIENTS

METHOD

Green pea flour 1 packet, 85 g (3 oz) Coconut milk 750 ml (24 fl oz),

1. Blend green pea flour with a little coconut milk until smooth. Add remaining coconut milk, vanilla essence, banana essence and sugar. Cook over low heat, stirring constantly with a wooden spoon. 2. When mixture is hot, stir in evaporated milk and continue stirring until mixture boils and thickens. Remove from heat and stir in banana slices. 3. Pour mixture into a 17 x 27-cm (64/5 x 101/2-in) tray. Allow to cool then chill in the refrigerator. 4. Strain and discard screwpine leaves. Use as required. 5. When cold, stamp out rounds with a pastry cutter or cut into squares. Serve in individual serving dishes topped with a little palm sugar syrup.

from 1 grated skinned coconut and sufficient water Vanilla essence (extract) 1/2 tsp Banana essence (extract) 1/4 tsp Sugar 90 g (3 oz) Evaporated milk 3 Tbsp Bananas 3, peeled and sliced Palm sugar syrup (see page 150)

152

Cheese-and-bacon Scones

Makes 14

INGREDIENTS

METHOD

Egg yolk 1, beaten Water 1 tsp Self-raising flour 240 g (81/2 oz) Margarine 60 g (21/4 oz) Cheddar cheese 90 g (3 oz), grated Bacon 90 g (3 oz), chopped Milk 170 ml (6 fl oz)

1. Beat egg yolk and water together to make glaze. Set aside. 2. Sift flour into a bowl. Lightly rub in margarine with fingers or blend with a pastry cutter. Stir in cheese and bacon. Mix with milk to form soft dough. 3. On a lightly floured board, roll dough to 1–2-cm (1/2–3/4-in) thickness. Cut 5–6 cm (2–22/5-in) rounds. Place on lightly greased trays. Brush with glaze. 4. Bake for 12–15 minutes or until golden brown. 5. Scones can be served halved lengthways (lengthwise) to sandwich tomato slices.

153

Curry Buns

Makes 24

INGREDIENTS

Warm water 225 ml (71/5 fl oz) Milk 225 ml (71/5 fl oz) Sugar 2 Tbsp Fresh yeast 30 g (1 oz) Plain (all-purpose) flour 720 g (1 lb 93/5 oz) Salt 11/2 tsp Butter 90 (3 oz), softened at room

temperature Egg yolk 1, beaten Evaporated milk 2 tsp Filling Chicken, beef or pork 240 g (81/2 oz), diced Curry powder 2 Tbsp Cooking oil 2 Tbsp Onions 2, peeled and diced or blended Medium potatoes 2, diced Salt 1 tsp METHOD

1. Prepare filling. Season meat with curry powder. Set aside. 2. Heat oil in a wok. Lightly brown onions. Add potatoes. Fry until soft with a little water. 3. Add seasoned meat. Stir-fry until cooked. Add salt. 4. Fry filling until dry. Dish out. Leave to cool. 5. Mix half the warm water and milk. Set aside. 6. Dissolve sugar in remaining warm water. Drop in yeast. Let stand for about 15 minutes until frothy. 7. Sift flour into a mixing bowl. Add salt. Stir butter into flour. Add diluted milk and yeast liquid. Bind with a wooden spoon.

8. On a lightly floured board, knead dough until crack-free. Return dough to bowl. Cover with damp cloth. Leave for about 90 minutes until dough doubles in volume. Punch dough down and let rise again. 9. On a floured board, knead dough and form a long roll. Cut 24 similarly sized pieces. Shape pieces into small balls. Flatten balls and roll into rounds. 10. Put a teaspoonful of filling on the centre of each round. Fold in edges and seal. Reshape parcels into smooth balls. Place well apart on greased trays. Leave to rise for 10–15 minutes. 11. Bake for 15–20 minutes until golden brown. In the meantime, make glaze by beating egg yolk and evaporated milk together. 12. Remove from oven and immediately brush with glaze. NOTE Unfilled and unglazed horns keep well in airtight containers for up to 2 weeks.

154

Puteri Berendam INGREDIENTS

Filling Palm sugar (gula Melaka) 60 g

(21/4 oz), chopped Water 60 ml (2 fl oz) Salt a pinch Grated skinned coconut 120 g

(41/4 oz) Dough Glutinous rice flour 150 g (5 oz),

sifted Water 250 ml (8 fl oz) Green food colouring a few drops Coconut milk Coconut cream 375 ml

(12 fl oz), from 1 grated skinned coconut and sufficient water Sugar 3 Tbsp Salt 1/4 tsp Plain (all-purpose) flour 1/2 Tbsp Screwpine (pandan) leaves 3, knotted

Serves 4–6 METHOD

1. Make filling. Combine palm sugar, water and salt in a small saucepan and stir over low heat until sugar dissolves. Strain syrup into a wok and add grated coconut. Fry until coconut is evenly coated with syrup. Dish out and cool. 2. Make dough. Knead rice flour, water and colouring into a firm dough. Form into small marble-sized balls. Flatten each ball lightly and fill with a teaspoonful of filling. Press edges together and shape into balls. 3. Boil half a pan of water and put in glutinous rice balls a few at a time. As soon as they float to the surface, remove with a perforated ladle. 4. Prepare coconut milk. Mix coconut cream, sugar, salt and flour in a pan until smooth. Put in screwpine leaves and bring to the boil, stirring continuously. Put in glutinous rice balls and simmer for a few minutes until coconut milk thickens. Serve hot in individual bowls.

155

Raisin Pinwheels

Makes 15

INGREDIENTS

METHOD

Sugar 3 tsp Warm milk 5 Tbsp Fresh yeast 30 g (1 oz) Plain (all-purpose) flour 240 g

1. Prepare rum filling. Cream butter and sugar. Add rum. 2. Dissolve sugar in milk. Drop in yeast. Let stand for 15 minutes until frothy. Set aside. 3. Sift flour into a bowl. Add salt. Mix in butter or corn oil. Add yeast liquid and egg. Beat with a wooden spoon. Cover with a damp cloth. Let stand for 60 minutes until dough doubles in volume. 4. On a floured board, roll dough into a 20 x 25-cm (8 x 10-in) rectangle. Fold evenly into three layers. Repeat process of rolling and folding. Halve dough. 5. Roll each half into a 25 x 35-cm (10 x 14-in) rectangle. Spread on rum filling and sprinkle on raisins. Roll up Swiss-roll style. Cut 2-cm (3/4-in) wide slices using a flat-bladed knife. 6. Place on greased baking trays. Leave for 15 minutes to rise. Bake for 12–15 minutes until golden. Transfer to a wire rack to cool.

(81/2 oz), sifted Salt a pinch Butter 30 g (1 oz), softened, or 30 ml (1 fl oz) corn oil Egg 1, beaten Raisins 60–90 g (21/4–3 oz) Rum filling Butter 60 g (21/4 oz) Icing (confectioners’) sugar 90 g

(3 oz), sifted Rum 1 Tbsp

NOTE For a change, flavour with 1 tsp vanilla or lemon essence instead of rum.

156

Coconut Tarts

Makes 30

INGREDIENTS

METHOD

Cold butter 250 g (9 oz), diced Castor (superfine) sugar 60 g (21/4 oz) Egg yolk 1 Salt a pinch Vanilla essence (extract) 1 tsp Plain (all-purpose) flour 270 g

1. Prepare coconut filling. Whisk egg and sugar. Stir in coconut. Set aside. 2. Cream butter and sugar. Beat in egg yolk. Add salt and vanilla essence. Fold in sifted flour. Put mixture into a cookie press fitted with a star nozzle. 3. Grease patty (shallow muffin) tins. Starting from the centre of each dip, pipe in circles until base is covered. Fill each cavity with coconut filling. 4. Bake for 25–30 minutes until golden brown. Transfer to a wire rack to cool. Store in airtight containers.

(9 oz), sifted Coconut filling Egg 1 Castor (superfine) sugar 90 g (3 oz) Desiccated coconut 90 g (3 oz)

NOTE For a change, replace coconut filling with pineapple jam for quick and easy pineapple tarts.

157

Almond Tartlets

Makes 4

INGREDIENTS

METHOD

Plain (all-purpose) flour 240 g

1. Grease four 9–10-cm (33/5–4-in) tartlet tins. 2. Prepare almond filling. Cream butter, sugar and almond essence until light and fluffy. Beat in eggs one at a time. Fold in flour. 3. Sift flour into a bowl. Add salt. Either rub in butter with fingers or blend with pastry cutter until mixture resembles fine breadcrumbs. Stir in sugar. 4. Lightly beat 1 egg yolk with 1 Tbsp cold water. Add to dough mixture. Add sufficient cold water to achieve soft but not sticky dough. 5. On a lightly floured board, roll out dough and cut rounds. Line each tin with one round. Trim off excess. Fill cavity with almond filling. 6. Cut remaining pastry into 0.5-cm (1/4-in) wide strips. Lay strips over filling to form a lattice. 7. Bake for 25–30 minutes or until light golden. In the meantime, make glaze by beating remaining egg yolk and milk together. 8. Brush with glaze. Turn out and transfer to a wire rack to cool. Tarts keep well for 3–4 days in airtight containers.

1

(8 /2 oz), sifted Salt 1/2 tsp Cold butter 150 g (5 oz), diced Castor (superfine) sugar 2 tsp Egg yolks 2, separated Cold water 1 Tbsp Evaporated milk 2 tsp Almond filling Butter 90 g (3 oz) Castor (superfine) sugar 90 g (3 oz) Almond essence (extract) 1/4 tsp Small eggs 2 Self-raising flour 90 g (3 oz), sifted

158

Vanilla Doughnuts

Serves 3–4

INGREDIENTS

METHOD

Milk 105 ml (31/2 fl oz) Water 85 ml (21/2 fl oz) Corn oil 1/2 Tbsp Plain (all-purpose) flour 180 g (6 oz) Baking powder 1 tsp Sugar 1 Tbsp Salt a pinch Egg 1, lightly beaten Cooking oil for deep-frying Castor (superfine) sugar as needed

1. Mix milk, water and corn oil together. Set aside. 2. Sift flour and baking powder into a bowl. Stir in sugar and salt. 3. Pour milk mixture into sifted ingredients. Mix with a spoon. Stir in beaten egg. Do not beat mixture. 4. Spoon batter into doughnut maker. Lower doughnuts into hot oil. When they float, turn immediately. Fry both sides until brown. 5. Coat with castor sugar.

159

Grandma’s Pinwheels

Makes 15–16

INGREDIENTS

METHOD

Sugar 1 Tbsp Warm milk 225 ml (71/5 fl oz) Fresh yeast 2.5 x 5-cm (1 x 2-in)

1. Dissolve sugar in milk. Drop in yeast. Let stand for about 15 minutes until frothy. 2. Sift flour into a bowl. Add salt and lard or corn oil. Mix by hand until ingredients well combined. Add beaten eggs. Mix well. Stir in yeast liquid. Beat until smooth. Leave for about 90 minutes until dough doubles in volume. 3. On a floured board, roll half the dough into a 30 x 35-cm (12 x 14-cm) rectangle. Spread on jam. Sprinkle nuts, if used, over the top. Roll up Swiss-roll style. With a flour-coated knife, cut 2-cm (3/4-in) wide pieces. Repeat with remaining dough. 4. Carefully place on greased baking trays. Sprinkle coarse sugar over the top. Bake for 25–30 minutes.

piece Plain (all-purpose) flour 480 g

(1 lb 1/4 oz), sifted Salt a pinch Lard or corn oil 250 ml (8 fl oz) Eggs 4, beaten Jam quantity and flavour as desired Chopped nuts (optional) 130 g (43/5 oz) Coarse white sugar as needed

COOKIES Pineapple Delights 162

&CAKES

Chocolate Banana Brownie Cupcakes 176

Almond Cookies with Mango or Papaya Jam 162

Mud Cupcakes 178

Orange White Chocolate Crunchies 164

Peach and Passionfruit Streusel Cupcakes 180

Chocolate Cookies Coated with Pecans 164

Jackfruit Cupcakes 181

Coffee Cookies 166

Papaya Cupcakes with Papaya Glaze Icing 182

Ribbon Biscuits 166

Banana Pistachio Cupcakes 183

Ultimate Apple Slices 168

Hot Island Orange Almond Cupcakes 184

Wholemeal Apricot Slices 169

Pumpkin Seed Spice Cupcakes with Lime Glaze Icing 186

Fig, Apricot and Oat Bars 170 Chocolate Fudge Slices 170 Chocolate Crinkles 172 Semolina Milk Biscuits

173

Cheese Cupcakes 174 Lemon Cream Cheese Cupcakes 175

188 Pineapple Upside-down Cake 189 Indonesian Layer Cake 190 Rainbow Wheels 191 Apricot Yoghurt Cupcakes

162

Pineapple Delights

Makes 75

A nice twist to the usual pineapple tarts. The soft-textured melt-in-the mouth pastry is flavoured with orange. INGREDIENTS

Plain (all-purpose) flour 250 g (9 oz) Self-raising flour 200 g (7 oz) Large eggs 2 Small egg yolk 1 Butter 250 g (9 oz), at room temperature Salt a pinch Grated orange rind 1 tsp Cold orange juice 11/2 Tbsp Small coloured paper cases 75 Black poppy seeds as needed Pineapple jam Ripe pineapples 5, about 1.35 kg (2 lb 151/2 oz) each Granulated sugar 1.2 kg (2 lb 10 oz) Cloves 6 Screwpine (pandan) leaves 4, shredded and knotted Golden syrup 1 Tbsp METHOD

1. Prepare pineapple jam. Peel the pineapple and remove the eyes completely. Cut into chunks and purée in an electric blender (processor). 2. Transfer to a large heavy-based saucepan, together with the sugar and cloves. Bring to a boil and add the screwpine leaves. 3. Reduce the heat to medium-low and cook, stirring constantly, until the jam is thick and sticky. Stir in the golden syrup and cook until almost dry. Set aside to cool. 4. Sift together the plain (all-purpose) flour and selfraising flour. 5. Beat together 1 egg and the egg yolk. In another bowl, beat the remaining egg and set aside for glazing. 6. With an electric mixer, cream the butter until light and soft. Stir in the sifted flours and salt and mix on low speed until blended.

7. Add the beaten egg mixture together with the orange rind and juice. Beat on low speed for 15–20 seconds until well combined. 8. Roll the dough into 2-cm (3/4-in) balls. Flatten each ball and fill it with a ball of pineapple jam. Seal well and place in the paper cases, sealed side down. Arrange the cases on baking trays. Brush with beaten egg and top with black poppy seeds. 9. Bake in a preheated 175°C (350°F) oven for 20–25 minutes until light golden. Cool on wire racks.

Almond Cookies with Mango or Papaya Jam

Makes 50

INGREDIENTS

Butter 170 g (6 oz), at room temperature Castor (superfine) sugar 150 g (5 oz) Almond or vanilla essence 1/4 tsp Ground almonds 220 g (8 oz) Mango or papaya jam Crushed almond flakes as needed Paper cases 50 Mango jam Mangoes 2 kg (4 lb 6 oz), cleaned weight, coarsely

chopped Water 500 ml (16 fl oz) Lemon juice 5 Tbsp Granulated sugar 1 kg (2 lb 3 oz) Papaya jam Papaya 1.7 kg (3 lb 12 oz), cleaned weight, cut into

1-cm (1/2-in) cubes Lemon juice 90 ml (3 fl oz) Granulated sugar 1.1 kg (2 lb 7 oz) METHOD

1. Prepare mango jam. Place the mangoes in a large, deep pan. Add the water and lemon juice. Simmer gently, stirring occasionally, for about 40 minutes or until the fruit is soft.

163

2. Add the sugar and stir until it is dissolved. Bring to a rapid boil for 15 minutes, stirring frequently, until the temperature reaches a setting point. A teaspoonful on a cold saucer should wrinkle when pushed with the finger while still slightly warm. 3. Remove any scum from the surface with a metal spoon. Leave to cool for about 15 minutes before storing in jam jars. 4. Prepare papaya jam. Place the papaya cubes in a large deep pan and add the lemon juice. Simmer gently for about 30 minutes or until the cubes are really soft. Stir frequently to prevent sticking. Add the sugar and stir over a gentle heat until it is completely dissolved. 5. Bring to a rapid boil and boil for 30–35 minutes, stirring frequently, until the temperature reaches a setting point. A teaspoonful on a cold saucer should wrinkle when pushed with the finger while still slightly warm. 6. Remove any scum from the surface with a metal spoon. Leave to cool for about 15 minutes before storing in jam jars. 7. Cream the butter, sugar and almond or vanilla essence until light and fluffy. Stir in the ground almonds and mix until well blended. 8. Roll the mixture into cherry-sized balls. Make a dent in the centre and fill it with a small amount of jam. Roll to encase the jam. 9. Place each ball in a paper case and arrange the cases on a baking tray. Press a few crushed almond flakes on each. 10. Bake in a preheated 190°C (370°F) oven for 20 minutes or until golden. Cool on wire racks.

NOTE If you prefer a smoother jam, purée the mangoes with some of the water in a food blender (processor) before cooking. You could also use date and nut filling instead of jam. Use it to fill the balls of dough, as you would with the jam.

Date and nut filling Seedless dates 175 g (6 oz) Almonds or hazelnuts 75 g (23/5 oz) finely chopped and

blanched METHOD

1. Mix the date with almonds or hazelnuts and roll into balls.

(From top) Pineapple Delights, Almond Cookies with Mango or Papaya Jam, Pineapple Delights.

164

Orange White Chocolate Crunchies Makes 60–65

Chocolate Cookies Coated with Pecans Makes 80

These are scrumptious orange-flavoured cookies with nuts and white chocolate.

INGREDIENTS

INGREDIENTS

Self-raising flour 250 g (9 oz) Icing (confectioner’s) sugar 120 g (41/4 oz) Butter 225 g (8 oz), at room temperature Small egg yolk 1 Orange 1, grated rind Orange juice 1 tsp Walnuts 100 g (31/2 oz), chopped White chocolate 100 g (31/2 oz), coarsely chopped Sesame or black poppy seeds as needed METHOD

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and icing sugar. 3. Cream the butter, egg yolk, orange rind and orange juice until light and creamy. Beat in the sifted dry ingredients until light and fluffy. Stir in the walnuts and white chocolate. 4. Roll teaspoonfuls of the mixture into 2.5-cm (1-in) balls. Dip the tops in sesame or poppy seeds. Place on the prepared trays at least 5-cm (2-in) apart. 5. Bake in a preheated 165°C (330°F) oven for 20–25 minutes or until golden. Cool on wire racks.

Self-raising flour 300 g (101/2 oz) Cocoa powder 30 g (1 oz) Baking powder 1/2 tsp Butter 175 g (6 oz), softened Soft brown sugar 200 g (7 oz) Small eggs 2, beaten Orange 1, grated rind Vanilla essence 1/2 tsp Plain chocolate 175 g (6 oz), chopped Pecans 100 g (31/2 oz), chopped METHOD

1. Line baking trays with non-stick baking paper. 2. Sift together the flour, cocoa powder and baking powder. 3. Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Add the sifted dry ingredients, eggs, orange rind and vanilla essence and mix well. Stir in the chocolate chunks. 4. Shape into small balls. Dip the top half of each ball into chopped pecans. Flatten slightly and place on the prepared baking trays. 5. Bake in a preheated 180°C (350°F) oven for 20–30 minutes. Leave the cookies on the trays for 5 minutes before transferring them to wire racks to cool. NOTE The chopped pecans may be replaced with chopped white chocolate.

165

(From top) Orange White Chocolate Crunchies, Chocolate Cookies Coated with Pecans.

166

Coffee Cookies

Makes 100

These are light and crisp cookies with a wonderful coffee aroma.

Ribbon Biscuits

Makes 200

These delectable crisp biscuits are light as feathers. INGREDIENTS

INGREDIENTS

Plain (all-purpose) flour 500 g (11/2 oz) Baking powder 1 tsp Cold butter 375 g (12 oz), diced Castor (superfine) sugar 200 g (7 oz) Medium egg yolks 2 Condensed milk 2 Tbsp Instant coffee granules 2 Tbsp, finely powdered in a

coffee mill Raisins 100

Large egg 1 Large egg yolk 1 Vanilla essence 1 tsp Plain (all-purpose) flour 200 g (7 oz) Tapioca flour 185 g (61/2 oz) Custard powder 120 g (41/4 oz) Castor (superfine) sugar 250 g (9 oz) Butter 340 g (121/4 oz), at room temperature METHOD

1. Line baking trays with non-stick baking paper. 2. Sift together the flour and baking powder. 3. Cream the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, until creamy. Beat in the condensed milk and coffee powder. Fold in the sifted dry ingredients until well combined. 4. Spoon the dough into a piping syringe fitted with a star nozzle and pipe rosettes onto the prepared trays. Press a raisin into the centre of each. 5. Bake in a preheated 175°C (350°F) oven for 25 minutes. If the cookies are soft in the centre, turn them over and bake for a further 5 minutes. Cool on wire racks.

1. Line baking trays with non-stick baking paper. 2. Beat together the egg, egg yolk and vanilla essence. 3. Sift the plain flour, tapioca flour and custard powder into the bowl of an electric food blender (processor) fitted with a cutting blade. Add the sugar and whisk for a few seconds until evenly combined. 4. Add the egg mixture and blend for 1 minute. Add the butter and process until the mixture binds into a soft dough. 5. Using a push-cookie pump (a metal cylinder with a wooden baton) fitted with a serrated biscuit plate, pipe into 5–6 cm (2–21/2-in) lengths on the prepared trays. 6. Bake in a preheated 175°C (350°F) oven for 15 minutes or until golden. Cool on wire racks.

NOTE

NOTE

It is easy to pipe the dough if you use a big 7-point star nozzle.

These biscuits are best made with canned butter for a more pronounced buttery flavour.

METHOD

167

168

Ultimate Apple Slices

Makes 30

INGREDIENTS

METHOD

Self-raising flour 225 g (8 oz) Cold butter 135 g (43/4 oz), diced Salt a pinch Cold water 60 ml (2 fl oz) Apricot jam 2 Tbsp ready-to-use Hazelnuts 50 g (12/3 oz), coarsely chopped Ground mixed spice 1/4 tsp Cinnamon sugar made by mixing 3 Tbsp

1. Prepare apple filling. Mix the apples, lemon juice and lemon rind in a mixing bowl. Stir in the flour and butter. Set aside. 2. Line the base of a 23 x 30-cm (91/5 x 12-in) rectangular pan with non-stick baking paper. 3. Sift the flour into the bowl of an electric food blender (processor) fitted with a cutting blade and add the butter and salt. Process until the mixture is crumbly. Turn out into a mixing bowl and add the cold water. Mix by hand to form a firm dough. Place in a plastic bag or cover with cling wrap and chill for at least 30 minutes. 4. Roll out the pastry between two plastic sheets to fit the prepared pan. Place the pastry in the pan and spread with apricot jam. Sprinkle with hazelnuts and mixed spice. 5. Prepare topping pastry. Place the flour, butter and salt in an electric food blender (processor) fitted with a cutting blade. Process until the mixture is crumbly. Add the cold water and process until combined. 6. Turn out onto a lightly floured surface and knead until smooth. Place in a small plastic bag and freeze for at least 30 minutes. 7. Carefully drain the juice from the apple filling. Spread evenly over the hazelnuts. 8. Coarsely grate the topping pastry with a large-holed hand grater and sprinkle over the apple filling. (If the pastry tends to melt in the hand while grating, return it to the freezer until firm again). Sprinkle with cinnamon sugar. 9. Bake in a preheated oven at 175°C (350°F) for 1 hour or until golden. Cool in the pan and then cut into rectangles.

granulated sugar with a pinch of ground cinnamon Apple filling Medium green apples 5, peeled, cored and

sliced Lemon juice 1 dsp Lemon 1, grated rind Plain (all-purpose) flour 2 Tbsp Cold butter 1 tsp, diced Topping pastry Plain (all-purpose) flour 225 g (8 oz), sifted Cold butter 85 g (3 oz), diced Salt a pinch Cold water 125 ml (4 fl oz)

169

Wholemeal Apricot Slices INGREDIENTS

Self-raising flour 150 g (5 oz) Wholemeal flour 150 g (5 oz) Baking powder 1/2 tsp Butter 200 g (7 oz) Castor (superfine) sugar 110 g (4 oz) Apricot jam 2 Tbsp ready-to-use Walnuts or pecans 50 g (12/3 oz), coarsely chopped

Makes 24

7. Remove the frozen dough and chop it into small raisin-sized pieces. Sprinkle over the apricot filling. 8. Bake in a preheated 175°C (350°F) oven for 30–35 minutes or until golden. Cool and cut into squares.

Apricot filling Dried apricots 200 g (7 oz), finely chopped Honey 2 tsp Water 180 ml (6 fl oz)

METHOD

1. Prepare apricot filling. Combine the apricots, honey and water in a small saucepan and stir over medium heat until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes or until the liquid has reduced and the mixture thickens. Cool. 2. Line the base of an 18 x 27-cm (71/5 x 104/5-in) shallow rectangular pan with non-stick baking paper. Grease the paper and the sides of the pan. 3. Sift together the self-raising flour, wholemeal flour and baking powder. 4. Cream the butter and sugar until light and fluffy. Add the sifted dry ingredients and mix to form a soft dough. 5. Place one-third of the dough in a freezer bag and shape it into a rectangular block. Freeze for 1 hour. Roll out the remaining dough to fit the base of the prepared pan. Refrigerate while preparing the filling. 6. Spread the apricot jam on the pastry base and sprinkle with nuts. Top with the apricot filling.

(From top) Ultimate Apple Slices, Wholemeal Apricot Slices, Ultimate Apple Slices.

170

Fig, Apricot and Oat Bars Makes 28 INGREDIENTS

Plain (all-purpose) flour 60 g (21/4 oz) Baking soda 1 tsp Wholemeal flour 80 g (24/5 oz) Large lemon 1 Water 200 ml (63/4 fl oz) Rolled oats 240 g (81/2 oz) + 25 g (1 oz) Muscovado or dark brown sugar 210 g (71/2 oz) Margarine 175 g (6 oz), melted and cooled Dried figs 100 g (31/2 oz), chopped Dried apricots 100 g (31/2 oz), chopped Cereal (cornflakes or rice bubbles) 10 g (1/3 oz), crushed

8. Bake in a preheated 190°C (370°F) oven for 35 minutes or until golden. 9. Cool in the pan for 20 minutes. Turn out on a wire rack to cool completely. Cut into rectangles. NOTE Prunes may be used instead of figs for variation.

Chocolate Fudge Slices Makes 30 A chocolatey half-cake, half-cookie slice filled with mixed fruit and nuts. INGREDIENTS

METHOD 3

1. Line a 21.5-cm (8 /5-in) square pan with non-stick baking paper. 2. Sift together the plain flour, baking soda and wholemeal flour. 3. Remove the rind from half the lemon using a potato peeler, and finely grate the remainder. Set the grated rind aside. Place the lemon strips into a saucepan. Strain the lemon juice into the saucepan. 4. Add the water and bring to a boil. Cover and simmer for 15 minutes until the mixture thickens. Discard the lemon strips. There should be approximately 50 ml (12/3 fl oz) boiled juice. Cool. 5. Place the sifted dry ingredients into a mixing bowl together with 240 g (81/2 oz) oats, grated lemon rind and sugar. Mix well. 6. Combine the cooled lemon juice with the melted margarine and pour into the oat mixture. Stir until the mixture is evenly combined. 7. Press half the mixture firmly into the base of the pan. Spread dried figs and apricots on top. Cover with the remaining oat mixture and press down firmly. Sprinkle 25 g (1 oz) oats and cereal on top.

Plain (all-purpose) flour 180 g (6 oz) Cocoa powder 60 g (21/4 oz) Castor (superfine) sugar 480 g (1 lb 1/4 oz) Salt 1 tsp Butter 180 g (6 oz), softened Medium eggs 4 Vanilla essence 2 tsp Pistachios or cashew nuts 120 g (41/4 oz) chopped Dried mixed fruit 40 g (11/4 oz) Icing (confectioners’) sugar (optional) METHOD

1. Line two 18 x 27.5-cm (71/5 x 11-in) lamington pans with non-stick baking paper. 2. Sift the flour and cocoa powder into a mixing bowl. Add the sugar, salt, butter, eggs and vanilla essence and beat for 2 minutes with an electric mixer. Stir in the nuts and mixed fruit. 3. Spread evenly in the prepared pans. 4. Bake in a preheated 175°C (350°F) oven for 30–35 minutes. Cool and cut into slices. 5. If desired, dust with icing sugar.

171

(From top) Fig, Apricot and Oat Bars, Chocolate Fudge Slices.

172

Chocolate Crinkles

Makes 52

INGREDIENTS

METHOD

Plain (all-purpose) flour 240 g (81/2 oz) Baking powder 1 tsp Cocoa (unsweetened) 30 g (1 oz) Butter 180 g (6 oz) Icing (confectioners’) sugar 180 g (6 oz) Egg yolks 2 Raisins 120 g (41/4 oz), chopped Chopped nuts 60 g (21/4 oz) Salt a pinch

1. Sift flour, baking powder and cocoa together. Set aside. 2. Cream butter and sugar. Beat in egg yolks. Stir in raisins and nuts. Gradually fold in sifted ingredients and salt. 3. Shape into small balls. Place on greased trays. 4. Bake at 175°C (350°F) for 15 minutes. When done, transfer to a wire rack to cool. Store in airtight containers when completely cold.

173

Semolina Milk Biscuits

Makes 208

These biscuits are not as sweet as others. The semolina gives them extra crunchiness. INGREDIENTS

METHOD

Large egg 1 Large egg yolk 1 Self-raising flour 900 g (2 lb) Baking powder 2 tsp Ground mixed spice 1 tsp Soft margarine 360 g (13 oz) Castor (superfine) sugar 250 g (9 oz) Vanilla essence 2 tsp Milk 225 ml (71/5 fl oz) Semolina 160 g (52/3 oz) Large egg white 1, beaten Peanuts as needed, chopped

1. Line baking trays with non-stick baking paper. 2. Beat together the egg and egg yolk. Sift together the flour, baking powder and mixed spice. 3. Cream the margarine, sugar and vanilla essence until light and fluffy. Beat in the milk and then the egg mixture. Beat in the semolina and gently fold in the sifted dry ingredients. 4. Roll out the dough between two plastic sheets to 0.5-cm (1/4-in) thickness. Using a round or half-moon cookie cutter, stamp out shapes and transfer them to the prepared trays. Brush with egg white and sprinkle with peanuts. 5. Bake in a preheated 175°C (350°F) oven for 20 minutes or until golden brown. Cool on wire racks. Transfer to the prepared trays. Brush with egg white, sprinkle generously with sesame seeds and top the centre of each biscuit with a cherry quarter. NOTE You can vary the flavour by using different spices, or drop the spice and use grated lemon or orange rind instead.

174

Cheese Cupcakes

Makes 17

A savoury cheesecake that is a refreshing treat at any time of the day. INGREDIENTS

METHOD

Self-raising flour 110 g (4 oz) Baking powder 2 tsp Butter 110 g (4 oz), diced Castor (superfine) sugar 100 g (31/2 oz) Large eggs 2, 70 g (21/2 oz) each, beaten

1. Sift together self-raising flour and baking powder. 2. Cream butter and sugar for 2 minutes. Add eggs and sifted dry ingredients. Turn electric mixer on medium speed for 2 minutes. Beat in grated cheese and milk. 3. Using a medium-sized ice-cream scoop, place a scoop of batter in the centre of each of the paper cases. 4. Sprinkle top with grated Parmesan cheese. 5. Bake in preheated oven at 175°C (350°F) (hot air) for 20 minutes or until topping is golden.

with a fork Cheddar cheese 50 g (12/3 oz), finely grated Milk 1 dsp Topping Grated Parmesan cheese for sprinkling

40 g (11/4 oz) Medium paper cases 17, 4.5 cm base x 4

2.5-cm height (1 /5 x 1-in)

NOTE Cheddar is a popular cheese with a unique ‘nutty’ flavour. To grate a small amount for use, cut the required amount of cheddar from the block into small cubes. Place in a small chopper bowl and blend until crumbly like breadcrumbs. You can also grate the whole block cut into cubes in a food blender (processor). Measure out the amount required and freeze the remainder for future use. Parmesan cheese has a strong flavour. Buy in block and grate as required. The flavour of fresh parmesan is far superior to the packaged pre-grated variety.

175

Chocolate Banana Brownie Cupcakes

Makes 12

This is a fabulous brownie, rich and decadent with bananas. INGREDIENTS

METHOD

Butter 90 g (3 oz), at room temperature Plain chocolate 80 g (24/5 oz), at room

1. Line muffin pan with paper cases. 2. In a heatproof bowl over gently simmering water, melt butter and chocolate together stirring well until combined. Set aside to cool. 3. Place eggs, vanilla essence, salt and sugar in a medium mixing bowl and whisk with a hand-held electric whisk until well combined. 4. Use the electric beater on low speed to fold in the flour followed by the melted chocolate mixture. Stir in pecans, bananas and chopped cold chocolate. 5. Spoon mixture evenly into paper cases up to two-thirds full. 6. Bake in preheated oven at 175°C (350°F) for 30 minutes or until cooked through when tested with a wooden skewer.

temperature and chopped Large eggs 2, 70–75 g (21/2–23/5 oz) each Vanilla essence 1/2 tsp Salt 1/4 tsp Light brown sugar 155 g (5 oz) Self-raising flour 90 g (3 oz), sifted Pecans 60 g (21/4 oz), coarsely chopped, Ripe bananas 100 g (31/2 oz), peeled and

diced Dark or button chocolate 60 g (21/4 oz),

chopped and frozen Large paper cases 12, 5 cm base x 3.5-cm height (2 x 12/5-in)

NOTE If desired, sprinkle some crushed banana chips over cupcakes.

176

Lemon Cream Cheese Cupcakes

Makes 12

A light buttery cheesecake with a tart lemon icing. INGREDIENTS

METHOD

Self-raising flour 130 g (41/2 oz) Baking powder 1/2 tsp Butter 135 g (43/4 oz) Cream cheese 100 g, at room temperature Castor (superfine) sugar 175 g (6 oz) Grated lemon rind 1 tsp Medium eggs 2, 60–65 g (21/4– 21/2-in) each Salt a pinch Lemon juice 1 Tbsp Walnuts 30 g (1 oz), toasted and chopped,

1. Line muffin pan with paper cases. 2. Sift together self-raising flour and baking powder. 3. Cream butter and cream cheese until light and creamy. Beat in castor sugar until light and fluffy for approximately 2–3 minutes. 4. Beat in lemon rind and eggs, one at a time, until well combined. Fold in sifted dry ingredients, salt, lemon juice and walnuts. 5. Spoon mixture evenly into prepared paper cases. 6. Bake in preheated oven at 175°C (350°F) for 15–18 minutes until light golden and a skewer inserted into the centre of the cake comes out clean. 7. Remove from the pan and cool on a wire rack. 8. Prepare lemon glaze icing. Sift icing sugar onto a baking sheet and tip into a small mixing bowl. 9. Place the lemon juice in a heatproof bowl and microwave on ‘high’ for 15 seconds. Stir hot lemon juice into the icing sugar until smooth. Spoon into an icing bag fitted with a writing nozzle. 10. Pipe swirls of lemon icing on surface of each cupcake. Sprinkle some walnuts on top and decorate with praline pieces.

reserve 1 Tbsp for topping Lemon glaze icing Icing (confectioners’) sugar 80 g (2 4/5 oz),

sifted Lemon juice 1 Tbsp Topping Praline pieces for decoration Large paper cases 12, 4.5 cm base x 3-cm

height (14/5 x 11/2-in)

177

178

Mud Cupcakes

Makes 9

A rich fudge-like chocolate cake containing no flour. INGREDIENTS

METHOD

Cocoa powder 20 g (1/2 oz), sifted Boiling hot water 65 ml (2 fl oz) Dark chocolate 75 g (23/5 oz), melted Butter 75 g (23/5 oz), at room temperature,

1. Line muffin pan with paper cases. 2. Combine cocoa powder and hot water in a mixing bowl and stir until smooth. Add chocolate, butter, sugar and ground almonds and mix well. 3. Beat in egg yolks, one at a time, using a hand-held electric whisk. 4. In a separate bowl, whisk the egg whites until soft peaks form. Fold into the chocolate mixture in three batches. 5. Fill paper cups with batter up to three-quarter full. 6. Bake in preheated oven at 175°C (350°F) for 30 minutes or until firm. Cool in the pan. 7. Remove cakes and sprinkle with colourful dredgees.

melted Brown sugar 120 g (41/4 oz) Ground almonds 65 g (21/4 oz) Large eggs 2, 70–75 g (21/2–23/5 oz) each,

separated Topping Sugar dredgees for sprinkling Paper cases 9, 5.5 cm base x 3.5-cm height

(21/5 x 12/5-in)

NOTE Take care that the egg whites are not beaten until too stiff. Beaten until soft peaks form means the beaten whites will still look and feel moist, and hold their shape in sharp peaks that droop just slightly after the beater is lifted. If the egg whites are over-beaten, they will look dry and the whole mass will break apart into chunks. When they are this stiff, it is difficult to fold into the other ingredients without deflating the air bubbles.

179

180

Peach and Passionfruit Streusel Cupcakes

Makes 9

A delicious moist cake with a soft centre of fruit and jam and topped with a nutty crunchy crumble. Makes an attractive dessert when entertaining. INGREDIENTS

METHOD

Plain (all-purpose) flour 175 g (6 oz), sifted Cold butter 90 g (3 oz), diced Castor (superfine) sugar 60 g (21/4 oz) Baking powder 1/2 tsp Large egg 1, 70 g (21/2 oz), combined with

1. Line muffin pan with paper cases. 2. Place sifted flour and cold butter into bowl of a food blender (processor) fitted with a cutting blade. Blend until crumbly. Stir in castor sugar and pulse to mix well. 3. Measure out 100 g (31/2 oz) of the fine crumbs into a bowl and set aside for topping. 4. Add baking powder, beaten egg mixture and passionfruit pulp to the remaining mixture in the food blender (processor) and process again. 5. Spoon mixture evenly to fill paper cases. Level surfaces with a teaspoon. 6. Place half a teaspoonful of jam on the centre of each cake. Arrange 2 slices of peach on top. 7. Mix almond flakes with the 100 g (31/2 oz) of reserved crumbs and sprinkle over jam and peaches. Sprinkle some castor sugar over the almond crumb mixture. 8. Bake in preheated oven at 175°C (350°F) (fan oven) for 25 minutes or until light golden in colour. Cool cakes in the pan. Remove and serve.

1 tsp vanilla essence and whisked until frothy Raspberry or strawberry jam 2 Tbsp Passionfruit pulp 60 g (21/4 oz) Peach halves 2, cut into thin slices Almond flakes 25 g (1 oz) Castor (superfine) sugar 1/2 Tbsp Large paper cases 9, 4.5 cm base x 3.5-cm height (14/5 x 11/2-in)

181

Jackfruit Cupcakes

Makes 10

A delicious teatime treat. Choose fragrant ripe jackfruit. Cake stores well in an airtight container in the refrigerator. To serve, microwave on high for 30 seconds. INGREDIENTS

METHOD

Butter 125 g (41/2 oz), diced Plain (all-purpose) flour 125 g (41/2 oz) Baking powder 1/2 tsp Baking soda a pinch Castor (superfine) sugar 50 g (12/3 oz) Large egg 1, 70–75 g (21/2–23/5 oz) Condensed milk 180 ml (6 fl oz) Honey jackfruit 125 g (41/2 oz), seeded and

1. Line muffin pan with paper cases. 2. Sift plain flour, baking powder and baking soda together. 3. In bowl of electric cake mixer, cream butter and castor sugar until light and creamy. Beat in egg for 1 minute until light and fluffy. 4. Pour in condensed milk and mix well. Fold in sifted ingredients. Stir in jackfruit. 5. Spoon mixture evenly into cases and level surfaces with a teaspoon. 6. Bake in preheated oven at 175°C (350°F) for 20–25 minutes until well risen and cake is cooked through when tested with a wooden skewer. 7. Remove from oven and cool in the pan for 10 minutes before placing on wire rack to cool completely. 8. Decorate with jackfruit slices.

coarsely chopped Topping Fresh jackfruit slices for decoration Large paper cases 10, 5.5 cm base x 3.5-cm

height (21/5 x 12/5-in)

182

Papaya Cupcakes with Papaya Glaze Icing

Makes 9

Delight family and friends with this quick and easy tantalizing teatime treat. Choose a bright orange-red ripe Solo papaya for colour and fragrance. INGREDIENTS 1

Hi-ratio flour 125 g (4 /2 oz) Baking powder 1 tsp Ripe papaya 150 g (5 oz), peeled and cubed Butter 85 g (3 oz), diced Castor (superfine) sugar 125 g (41/2 oz) Large egg 1, 70 g (21/2 oz) Vanilla essence 1/2 tsp Salt a pinch Papaya glaze icing Reserved papaya purée 60 g (21/4 oz) Lime or lemon juice 2 tsp Icing (confectioners’) sugar 150 g (5 oz),

sifted Orange food colouring a tiny drop Topping Small fresh white flowers 9, brushed with

egg white and dusted with castor sugar Large paper cases 9, 5 cm base x 3.5-cm

height (2 x 12/5-in) METHOD

1. Line muffin pan with paper cases. 2. Sift hi-ratio flour and baking powder together. 3. Place papaya cubes in an electric chopper bowl and purée until smooth. Reserve 75 g (23/5 oz) of purée for the cakes. 4. Pass the remaining purée through a fine sieve, pressing down with back of a metal spoon to make a fine purée without lumps. There should be 60 g (21/4 oz) of fine purée for the icing. 5. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg for about 1 minute. Then, beat in essence and salt.

6. Fold in sifted ingredients alternately with 75 g (23/5 oz) of the papaya purée. 7. Spoon mixture evenly to fill paper cases. Level surfaces with a teaspoon and make a slight hollow in the centres. 8. Bake in preheated oven at 175°C (350°F) for 20 minutes or until cooked through when tested with a wooden skewer. 9. Prepare papaya glaze icing. Place fine papaya purée and lime juice in a small heatproof saucepan over medium heat. Stir until just beginning to bubble. Stir in sugar and orange colouring until icing is smooth and thick. 10. Cool cakes in the pan. Cover with papaya glaze icing and decorate if desired. NOTE Hi-ratio flour is milled from low-protein wheat flour. This flour has a high absorbency for liquid, sugar and fat, hence the term ‘high-ratio’. Cakes made from this flour have good volume, tender crumbs and very fine texture.

183

Banana Pistachio Cupcakes

Makes 9

A soft, warm cake with a nutty flavour, perfect for enjoying a late afternoon tea. INGREDIENTS

METHOD

Vegetable shortening 30 g (1 oz) Butter 30 g (1 oz), diced Castor (superfine) sugar 110 g (4 oz) Vanilla essence 1 tsp Salt 1/4 tsp Large egg 1, 70 g (21/2 oz) Self-raising flour 120 g (41/4 oz) Baking soda 1/2 tsp Ripe bananas 300 g (101/2 oz),

1. Cream vegetable shortening, butter and castor sugar until light and fluffy. Beat in essence, salt and egg until well combined. 2. Sift self-raising flour and baking soda together. Fold in sifted ingredients and stir in cream. Add banana and nuts, and mix well. 3. Spoon mixture evenly into paper cases and level the surfaces. Place a cherry on the centre of each cupcake. 4. Bake in preheated oven at 175°C (350°F) for 30 minutes until surface is golden brown or cake is cooked through when tested with a wooden skewer. 5. Cool cake in pan for 10 minutes before removing into a wire rack to cool completely. 6. Serve lightly dusted with icing sugar, if desired.

peeled and mashed Whipping cream 1 Tbsp Pistachio nuts 30 g (1 oz), chopped Topping Red glace cherries 9 Icing (confectioners’) sugar (optional)

for dusting Large paper cases 9, 5.5 cm base x

3.5-cm height (21/5 x 12/5-in)

184

Hot Island Orange Almond Cupcakes

Makes 8

A popular favourite for either breakfast or dessert. INGREDIENTS

METHOD

Sweet orange marmalade 125 g (41/2 oz) Butter 45 g (11/2 oz) Large eggs 3, 70 g (21/2 oz) each, separated Grated orange rind 11/2 tsp Castor (superfine) sugar 110 g (4 oz) Orange juice or Drambuie 2 Tbsp Ground almonds 105 g (31/2 oz) Self-raising flour 1 Tbsp Madeleine tins 8 Medium paper cases 8

1. Grease sides and line base of 8 madeleine tins with greased greaseproof paper. 2. Combine marmalade and butter in a small saucepan. Stir over heat, without boiling, until marmalade is dissolved. 3. Boil, uncovered, for about 1 minute just to thicken the sauce slightly. Spoon about 2 teaspoonfuls of sauce into each prepared cup. 4. Put egg yolks and rind into bowl of an electric cake mixer fitted with a beater. Whisk 55 g (2 oz) of sugar until pale and creamy. 5. Stir in the orange juice and ground almonds. Fold in self-raising flour. 6. Whisk egg whites in a separate bowl with remaining sugar until soft peaks form. 7. Fold egg white mixture into egg yolk mixture and spoon into prepared tins (about 2 tablespoonfuls). 8. Place tins on oven tray and bake in preheated moderate oven at 175°C (350°F) for 25 minutes. 9. Turn cakes out immediately and place in paper cases. Serve preferably warm with a scoop of fresh cream. NOTE For those who dislike bitter marmalade jam, use sweet orange marmalade from IXL brand which is not bitter as the marmalade is made from fresh Australian navel oranges using the orange peel without the pith.

185

186

Pumpkin Seed Spice Cupcakes with Lime Glaze Icing

Makes 12

An exciting mix of spice and citrus flavours with a crunchy topping. INGREDIENTS

METHOD

Plain (all-purpose) flour 125 g (41/2 oz) Cinnamon powder 3/4 tsp All-spice powder 3/4 tsp Ground nutmeg 3/4 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp Butter 125 g (41/2 oz) Castor (superfine) sugar 90 g (3 oz) Medium eggs 2, 60 g (21/4 oz) each,

1. Line a 12-hole muffin pan with paper cases. 2. Sift plain flour, cinnamon, all-spice powder, nutmeg, baking powder and baking soda together. 3. Cream together butter and castor sugar in bowl of electric mixer until pale and fluffy. Beat in egg yolks, one at a time, and then beat in vanilla essence. 4. On very low speed, mix in sifted ingredients and salt, alternating with yoghurt or sour cream. 5. Whisk egg whites in separate bowl until just stiff. Then gently fold into main mixture, half at a time. Mix in pumpkin seeds. 6. Spoon mixture evenly into the prepared cases and smoothen the surfaces with a teaspoon. 7. Bake in preheated oven at 175°C (350°F) for 25 minutes or until cooked through when tested with a wooden skewer. 8. Cool cupcakes in pan. 9. Prepare lime glaze icing by placing icing sugar in a mixing bowl. Heat the kalamansi juice in a microwave oven on high for 15–20 seconds. Stir into icing sugar until smooth. Use glaze immediately as it will set very quickly. 10. Drizzle lime glaze onto cakes and arrange a few pumpkin seeds in the shape of a flower with a pink soft sweet centre.

separated Vanilla essence 1/2 tsp Salt 1/2 tsp Natural yoghurt or sour cream 75 ml

(22/5 fl oz) Pumpkin seeds 45 g (11/2 oz), lightly toasted

and coarsely chopped Lime glaze icing Icing (confectioners’) sugar 60 g (21/4 oz),

sifted Kalamansi juice 1 Tbsp Topping Extra toasted pumpkin seeds Large paper cases 12, 4.5 cm base x 3.5-cm

height (14/5–12/5-in)

NOTE Pumpkin seeds brown very quickly. Keep an eye on them while toasting. It will only take about 5 minutes in the oven at 175°C (350°F). If candied nutmeg is not available, decorate with toasted pumpkin seeds instead.

187

188

Apricot Yoghurt Cupcakes

Makes 14

This irresistibly rich apricot yoghurt cake has a citrusy taste from the orange and lemon rinds. INGREDIENTS

METHOD

Self-raising flour 110 g (4 oz) Baking powder 1 tsp Castor (superfine) sugar 110 g (4 oz) Soft margarine or butter 110 g (4 oz),

1. Line 14 patty tins with paper cup cases. 2. Sift flour and baking powder into mixing bowl. Stir in castor sugar, margarine or butter, grated rinds, beaten eggs and yoghurt or milk. 3. Turn mixer on medium speed and beat for 2 minutes. Stir in apricots. 4. Fill paper cases up to three-quarters full. Sprinkle flaked almonds over top of cake. 5. Bake in preheated oven at 175°C (350°F) for 20 minutes until golden and cooked through.

at room temperature Grated lemon rind from 1 lemon Grated orange rind from 1 orange Large eggs 2, 70 g (21/2 oz) each, beaten Yoghurt or milk 1 dsp Apricots 60 g (21/4 oz), chopped Topping Almond flakes Medium paper cases 14, 4.5 cm x

2.5-cm (14/5–12/5-in) height

189

Pineapple Upside-down Cake INGREDIENTS

Pineapple rings 9 Red cherries 5, halved Cold butter 250 g (9 oz), diced Castor (superfine) sugar 225 g (8 oz) Large eggs 4 Vanilla essence 1 tsp Self-raising flour 240 g (81/2 oz) Pineapple juice 1–2 Tbsp Pineapple cream Cold butter 250 g (9 oz), diced Icing (confectioners’) sugar 150 g (5 oz),

sifted Vanilla essence 1 tsp Cold evaporated milk 175 ml (6 fl oz) Cold pineapple juice 2 Tbsp

Makes one 22-cm (81/2-in) square cake

METHOD

1. Prepare pineapple cream. Beat butter pieces with sugar until light and creamy. Add vanilla essence. Beat in milk a little at a time. Beat in pineapple juice. 2. Line a 22-cm (81/2-in) square cake tin with greased greaseproof paper. Arrange pineapple rings in three rows of three to cover base of tin. Place a cherry half in the centre of each ring. 3. Cream butter and sugar until light and creamy. Add eggs one at a time. Add vanilla essence. Sift in half the flour and fold into mixture. Repeat with other half. Add pineapple juice to achieve soft, dropping consistency. 4. Carefully spread batter over top of pineapple rings. Bake at 175°C (350°F) on centre shelf for 40–45 minutes or until skewer inserted into cake’s centre comes out clean. Turn out and leave to cool on a wire rack. 5. Decorate cake as desired with pineapple cream.

190

Indonesian Layer Cake

Makes one 17-cm (64/5-in) square cake

Kek lapis is the name by which most people know this layer cake. INGREDIENTS

METHOD

Eggs 7, separated into yolks and whites Sugar 150 g (5 oz) Vanilla essence 1 tsp Butter 150 g (5 oz), softened at room

1. Grease base and sides of a 17-cm (64/5-in) square cake tin. Line base with greased greaseproof paper. 2. Whisk eggs yolks, sugar and vanilla essence until creamy. Beat in butter and brandy. Stir in sifted ingredients. Set aside. 3. Whisk eggs whites until just stiff. Pour egg-yolk mixture over beaten egg whites. Fold gently. 4. Place prepared tin under preheated grill at 175°C (350°F) for 1 minute. Remove from grill and add a ladleful of batter. Spread batter evenly by rolling wrist to tilt tin. Return to grill for 5 minutes or until lightly brown. Repeat until batter is used up. 5. After last layer, turn out and leave to cool on a wire rack.

temperature and beaten Brandy 1 Tbsp Plain (all-purpose) flour 90 g (3 oz), sifted Mixed spice 1/4 tsp, sifted

191

Rainbow Wheels

Makes about 45

INGREDIENTS

METHOD

Self-raising flour 180 g (6 oz) Salt 1 pinch Vegetable shortening 45 g (11/2 oz) Butter 45 g (11/2 oz) Castor (superfine) sugar 90 g (3 oz) Vanilla essence 1 tsp Egg 1, beaten Green food colouring a few drops Orange food colouring a few drops

1. Sift flour into a mixing bowl. Add salt. Rub in vegetable shortening and butter. Stir in sugar and vanilla essence. Bind mixture with beaten egg. 2. Divide dough into 3 equal portions. Colour one portion green and one orange; leave the third uncoloured. 3. Place each portion between lightly floured plastic sheets. Roll into 15 x 22.5-cm (6 x 9-in) rectangles. 4. Remove plastic sheets to stack one rectangle on top of another, with the uncoloured rectangle in the centre. 5. Roll into tight Swiss roll. Freeze for 10–15 minutes. 6. Remove from freezer. Cut into 0.5-cm (1/4-in) thick slices. 7. Place apart on greased trays. Bake at 175°C (350°F) for 15–20 minutes until light golden.

192

Also by Betty Saw

Asian High Tea Favourites 978-981-261-850-4

Best Of Malaysian Cooking 978-981-4561-41-9

The Asian Fish Cookbook 978-981-261-790-3

Asian Retro Food: Dishes of Yesteryear 978-981-261-589-3

Cookies 978-981-261-791-0

The Asian Tofu Cookbook: More Than 100 Creative Recipes 978-981-261-864-1

Betty Saw’s Best Noodle Recipes 978-981-4328-86-9

Cupcakes 978-981-261-788-0

The Best Of Chinese Cooking 978-981-204-692-5