Mini Malysian Hawker Favourites

105 Pages·2013·5.38 MB·English

by  Rohani Jelani

Published by Periplus Editions (HK) Ltd.

www.periplus.com

Copyright © 2001 Periplus Editions (HK) Ltd.
All rights reserved.
The publisher would like to thank the following for the use of their tableware:
Claycraft (Suria KLCC, Kuala Lumpur) pages 7, 9, 13,16, 27, 34, 45, 53, 60 and
63.

ISBN: 978–1–4629–1112–7 (ebook) Printed in Singapore 1107CP

14 13 12 11
10 9 8 7 6 5 4 3
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Photography: Suan I. Lim.
Recipe tester: Angie Ng.
Design: Periplus Design Team

Bangkuang is the Malay name for jicama. It is a large root, shaped like a top. It
has a thin beige skin covering crisp, white flesh. It tastes slightly sweet and juicy
when young but becomes fibrous as it gets older.
Belachan, the Malay name for dried shrimp paste, is a dense mixture of
fermented ground prawns that must be toasted before use—either wrapped in
foil and dry-roasted or toasted over a gas flame on a spoon.
Cardamom is a highly aromatic pod containing tiny black seeds. If whole pods
are used, they should be removed before serving. If seeds are called for, lightly
smash the pods and deseed. Ground cardamom is sold in packets or small tins.
Chinese celery leaves (daun sup) are smaller, darker and more fragrant than
Western celery. They are used as a garnish for soups.
Chillies come in many sizes. Fresh green and red finger-length chillies are
moderately hot. Tiny red, green or orange chili padi (bird's eye chillies) are very
hot. Dried chillies are usually deseeded, cut into lengths and soaked in warm
water to soften before use. Chilli powder is made from ground dried chillies.
Coconut cream and coconut milk (santan) can be bought fresh from local wet
markets and are also available canned and in packets. They come in varying
consistencies and you will need to adjust the thickness by adding water as
needed. In general, you should add 1 cup of water to 1 cup of canned or packet
coconut cream to obtain thick coconut milk, and 2 cups of water to 1 cup of
coconut cream to obtain thin coconut milk.
Coriander leaves have a strong flavour and aroma. They are typically used as a
garnish. Small, round coriander seeds are used whole, or ground to a powder
and used in spice mixes.
Cumin seeds are pale brown to black and usually combined with coriander
seeds in basic spice mixes. They are often dry-roasted or lightly stir-fried in oil
to intensify their flavour, which is similar to liquorice.
Curry leaves are sold in sprigs with 8–15 small, green leaves and are so-called
because they are used to flavour Indian curries.
Five spice powder is a blend of star anise, cinnamon, cloves, fennel and Sichuan
pepper. It is sold in packets throughout Asia.
Garam masala is an Indian blend of powdered spices, usually including
cinnamon, cardamom, cloves, fennel and black pepper.
Garlic chives, also known as Chinese chives (ku chui), look like very thin, flat
chives or spring onions, but have a more emphatic, garlicky flavour than
Western chives.
Hae ko (fermented prawn sauce) is a black, pungent, molasses-like seasoning
made of fermented prawns, salt, sugar and thickeners.
Ikan bilis (dried whitebait) are tiny fish usually sold salted and dried. Discard
the head and black intestinal tract before use. Or, buy them cleaned and ready to
use.
Lemongrass (serai) is a lemon-scented stalk with a thick stem. Discard the outer
layers and only use the thick lower end of the bulb to flavour sauces or stews.
Oyster sauce is the rich extract of dried oysters added to stir-fried meat and
vegetable dishes. It comes in bottles that must be refrigerated once opened.
Pandanus leaves are long, thin leaves used to impart a delicate fragrance and
green hue to cakes and desserts. Substitute bottled pandanus essence or vanilla
essence.
Rice flour is made from ground rice grains. It is used to make the dough and
batter for many desserts in Asia. Sold in plastic packets in supermarkets and
provision shops.
Soy sauce is brewed from soybeans, wheat and salt. Regular soy sauce is saltier
and used as a table dip and cooking seasoning. Black soy sauce is denser and
less salty, and adds a smoky flavour to dishes. Available in bottles in
supermarkets and provision shops.
Tamarind (asam) imparts a fruity sourness to dishes. To make tamarind juice,
mash about 1 tablespoon of tamarind pulp in 2 tablespoons of warm water,
squeeze and strain to remove the seeds and fibres.
Tofu or bean curd is very rich in protein. Firm tofu holds its shape well when
cut or cooked and has a strong, slightly sour taste. Pressed tofu, often
confusingly labelled as firm tofu, has much of the moisture extracted and is
therefore much firmer in texture and excellent for stir-fries.
Turmeric (kunyit) is a root similar to ginger, but with a bright yellow flesh and a
pungent flavour. The fresh root has much more flavour than dried turmeric
powder.
Yam, also known as taro, is a starchy tuber with dark brown skin and flesh
ranging from white to purple. It must be peeled and thoroughly cooked before
eating.
Mee (Fresh yellow egg Kway teow (Fresh flat Fresh laksa Beehoon (Dried rice
noodles) rice noodles) noodles vermicelli)
Noodles are a universal favourite in Malaysia. Mee (fresh yellow egg noodles)
(mee) are heavy, spaghetti-like noodles made from wheat flour and egg. Kway
teow (fresh flat rice noodles) are ribbon-like noodles about 1 cm (½ in) wide that
are fried or used in soups. Fresh laksa noodles look like white spaghetti and are
made from rice flour. Tanghoon (dried glass noodles) with fine white strands
are generally used in soups. Beehoon (dried rice vermicelli) are very fine rice
threads that must be plunged into boiling water before use. Both fresh and dried
noodles need to be blanched in hot water to revive them before cooking.
Basic Sweet Chilli Sauce
4 red finger–length chillies 2 cloves garlic, peeled 2 tablespoons sugar 2
tablespoons white vinegar ½ teaspoon salt 2 tablespoons tomato
ketchup 5 tablespoons water
Combine all the ingredients and grind in a mortar or blender until smooth. Serve
in a small bowl with Prawn Fritters (page 6) and Fried Popiah (page 8). To
accompany Savoury Yam Cake (page 12), omit the tomato ketchup and add
another 2 tablespoons of water to the ground mixture and mix well.