its shape better 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.
Plum sauce is a sweet sauce made from plums, vinegar, sugar and a dash of chillies. Sold in jars or cans in the supermarket.
Rice wine is a mild and lightly fragrant vinegar that is added to marinades and stir-fried dishes. Substitute sake or dry sherry.
Szechuan pepper, also called Chinese pepper, is a component of five spice powder. Dry-roasting in a pan brings out their flavour and makes grinding easier. Sold in plastic bottles in supermarkets.
Tamarind (osam) is a fruit used to add sourness to many dishes. To obtain tamarind juice, mash the pulp in warm water, then strain, discarding the solids. If using prepared tamarind pulp or concentrate, reduce the amounts called for in the recipes.
Thai basil leaves (horapa) are similar to European sweet basil. It is used liberally as a seasoning and sprigs of them are often added to a platter of fresh raw vegetables.
Turmeric (kunylt) is a member of the ginger family. This root has a rich yellow interior (which can stain clothing and plastic) and an emphatic flavour. If unavailable, substitute 1 teaspoon ground turmeric for 2½ cm (1 in) of the fresh root. Try to use the fresh root whenever possible as it is more fragrant.
Basic Green Chilli Sambal
This sambal is delicious with plain rice or as a spread on bread. It is excellent with fried chicken and with fish, prawns and cuttlefish.
250 g (8 oz) large green chillies (about 20 chillies), deseeded and cut into 1-cm (½-in) lengths
1 cup (100 g) freshly grated coconut
15 shallots, sliced
5 candlenuts, roughly chopped
4 cloves garlic, sliced
1 tablespoon belachan (dried shrimp paste)
1 cup (250 ml) water
5 tablespoons oil
2 tablespoons sugar
1½ teaspoons salt
1 Stir-fry the chillies, grated coconut, shallots, candlenuts, garlic and belachan in a wok over low heat for 10 minutes. Set aside to cool completely. When cooled, grind the mixture with the water in a blender until smooth.
2 Heat the oil in a wok over medium heat and stir-fry the ground ingredients until aromatic and the oil separates from the mixture, about 15 minutes. Season with the sugar and salt, and mix well. Transfer the cooked sambal to a bowl and cool thoroughly before serving.
The sambal keeps in an airtight container in the refrigerator for 2-3 weeks or frozen for up to 6 months, but do not re freeze.
Yields 2 cups
Preparation time: 10 mins
Cooking time: 25 mins
Green Chilli Sambal Prawns
2 tablespoons oil
½ green bell pepper, deseeded and thinly sliced
½ portion Basic Green Chilli Sambal (see recipe opposite)
500 g (1 lb) fresh medium prawns, peeled and deveined
½ cup (125 ml) coconut cream
½ teaspoon salt
Fresh coriander leaves, to garnish
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