to authentic Malay dishes in the hope that this may enrich their culinary skills.
Rice is the staple food in Malaysia. It comes in two types: plain or glutinous. Both types can be in the form of grain or powdered form. The powdered form is often used for making desserts. It is also used for making noodles. The plain grain type is for daily consumption served during meals, while the glutinous type is used for desserts and is often cooked by steaming. The method for cooking rice in this book is using the modern rice cooker. A procedure is also included for those who do not have electric rice cookers.
Many recipes in this book may also have some influence from other ethnic groups in Malaysia, such as the Chinese or the Indians. For example, many Malay communities in Kelantan and other parts in Malaysia eat rice vermicelli and tofu soup, a dish that of course originated with the Chinese community. Similarly, the Malays as well as other groups throughout the country consume spicy curry dishes in their daily meals, an influence from Indian culture.
Essential Malay Ingredients
Asam gelugur is the Malay name for the sweet-sour garcinia fruit that resembles a dried apple. Dried slices of the fruit are used in place of tamarind pulp in some Malay and Nonya dishes.
Banana leaves infuse a delicate flavour and aroma to food and are used as wrappers when steaming or grilling dishes, or as little trays to hold food when cooking. Soften the leaves slightly in boiling water before use to prevent them from cracking when folded.
Black prawn paste (hae koh) is a black, pungent, molasses-like seasoning made of fermented prawns, salt, sugar and thickeners. It is used as a sauce or a dip. It is sometimes labelled as petis and is unrelated to belachan.
Candlenuts are waxy and straw-coloured. They are ground to add texture and flavour to spice pastes and curry mixtures. Almonds, cashews or macadamia nuts may be substituted.
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 to remove the seeds. Ground cardamom is sold in packets or small tins.
Chillies come in many sizes. Fresh green and red finger-length chillies are moderately hot. Tiny red, green or orange bird’s-eye chillies (chilli padi) 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. Chilli paste consists of ground fresh chillies, some times mixed with other ingredients such as vinegar, garlic or black beans, and commonly sold in jars. You can make your own and store it in the refrigerator, or purchase ready-made chilli paste in Asian markets and well-stocked supermarkets.
Cinnamon is lighter in colour, thinner, and more expensive than cassia bark, which is often sold as cinnamon. Cassia has a stronger flavour than cinnamon, but makes an acceptable substitute. Do not use ground cinnamon as a substitute where cinnamon sticks are called for.
Coconut milk can be bought fresh from local wet markets and also available canned and in packets. They come in vary ing consistencies and you will need to adjust the thickness by adding water as needed. In general, you should add 1 cup (250 ml) of water to 1 cup (250 ml) of canned or packet coconut cream to obtain thick coconut milk, and 2 cups (500 ml) of water to 1 cup (250 ml) of coconut cream to obtain thin coconut milk.
Coriander is a pungent herb and spice plant that is essential in Southeast Asian cooking. It is widely available in supermarkets and can easily be grown at home. Coriander leaves are used as a herb and a garnish. They are sold in bunches, sometimes with the roots still attached. Small, round coriander seeds have a mild citrus fragrance. The seeds are used whole, or ground into a powder that is the basis for many curries and sauces.
Curry leaves are sold in sprigs containing 8–15 small, green leaves with a distinct fragrance and flavour used to make Indian curries. There is no substitute for curry leaves.
Curry powder is a commercial blend of spices that varies in colour and flavour. Different blends are available for cooking meat, fish or chicken dishes. Use an all-purpose blend if a specific curry powder is not available.
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 often likened to liquorice.
Dried prawn paste or belachan 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 the back of a spoon.
Fennel seeds are larger and paler than cumin seeds, with a sweet flavour similar to that of anise.
Fenugreek seeds are small, flat and slightly squarish with a deep furrow. They are bitter, so use sparingly.
Galangal (lengkuas) is similar in appearance to ginger. It has a highly aromatic flavour that is used in curries.
Laksa leaves (daun kesum), also known as polygonum, is a fragrant herb that is traditionally added to laksa dishes. The spear-shaped leaves wilt quickly once they are plucked off the stem and have an intense fragrance reminiscent of lemon with a hint of eucalyptus. Substitute mint and coriander leaves.
Lemongrass is a lemon-scented stalk with a bulbous stem. Peel off the outer layers and only use the lower 8 cm (3 in) of the bulb to flavour sauces or stews.
Mustard seeds (biji sawi) are small, round and either brownish black or yellow in colour. Brown-black mustard seeds are used in southern Indian cuisines and impart a nutty flavour to dishes.
