Ikan bilis is the Malay name for small dried anchovies. For this wonderfully tasty and moreish snack they are fried with chillies, peanuts and onions. Try it with ice cold beer. You will need a 300g (10.5 oz) packet of ikan bilis and 200g (7 oz) of raw peanuts with their skins. Dry fry the…… Continue reading ikan bilis
Tag: malaysian food
kari ayam
At a recent potluck, Jane brought this traditional Malaysian chicken curry and kindly shared her recipe with me. It’s fragrant, comforting and delicious. Jane cooks this by feel so ingredient amounts are a little flexible. For the curry paste you will need 2 medium yellow onions, 4 garlic cloves, a similar amount of ginger, 3…… Continue reading kari ayam
coconut and pandan panna cotta with palm sugar syrup
In south-east Asia pandan leaf is a staple flavouring ingredient. It has a distinctive aroma that’s a little sweet and grassy. Often used to flavour rice, the combination of pandan with coconut milk and palm sugar is particularly popular for desserts. It’s used for jellies, cakes, and all kinds of puddings, which are usually coloured…… Continue reading coconut and pandan panna cotta with palm sugar syrup
rendang
Originally from Indonesia, Rendang is also a popular Malaysian dish. Known as a dry curry, it consists of meat cooked in coconut milk and spices until the meat is incredibly tender and the coconut and spices are reduced to a rich thick paste which clings to the meat. Use 1½ kg (3⅓ lbs) of gravy or…… Continue reading rendang
spicy prawns + vegetables in coconut
These two dishes use Belacan, a shrimp paste pressed into a block and sun-dried. It’s an essential ingredient in Malaysian cooking which adds a unique depth of flavour. Pre-roasting, a necessary step, reduces it’s very strong smell and flavour. Wrap a piece in foil and roast it over an open flame or in the oven until…… Continue reading spicy prawns + vegetables in coconut
turmeric chilli squid + belacan asparagus
Fifi cooked up a storm when she stayed recently. This Malaysian squid dish includes ingredients popular throughout South-East Asia such as turmeric and kaffir lime leaves. Place 700g (1½ lbs) of fresh squid rings in a non-reactive bowl and add 1½ teaspoons of ground turmeric, 1 tablespoon of chilli flakes, 1 finely minced clove of garlic, 3 finely…… Continue reading turmeric chilli squid + belacan asparagus
turmeric assam chicken
This Nonya style Malaysian dish is wonderfully complex and fragrant. In a small food processor or mortar and pestle make a paste of 1 tablespoon of grated fresh turmeric, 1 tablespoon of grated fresh galangal, 3-4 stalks of finely sliced lemongrass (the white part only) and a 2cm (¾”) piece of belacan (shrimp paste) and add 1 tablespoon of tamarind…… Continue reading turmeric assam chicken
fresh rice noodles with egg sauce
This dish is almost Char Ho Fun, a traditional Malaysian dish, with a few slight alterations. The noodles were made by the Vietnamese method of steaming, leftover after making phổ. If you don’t want to make the noodles you can buy fresh rice noodles at Asian stores. Separate the noodles and set aside and have your prawns…… Continue reading fresh rice noodles with egg sauce
steamed fish straits style
Many years ago Peter Knuckey made this beautiful piece of Mishido pottery for us. The bottom part stands in a traditional stainless steel fish poacher and has steamed many a fish in the intervening years. My good friend Fifi taught me this recipe which I always come back to. Of course it tastes just as good cooked in a round bowl over a steamer.…… Continue reading steamed fish straits style
rojak
This traditional Malaysian salad is a refreshing accompaniment for a spicy barbecue. From your Asian grocer buy a jar of rojak sauce (made in Malaysia), a packet of bean-curd puffs (deep-fried squares of tofu) and either a Chinese turnip or a daikon radish. The other ingredients in this salad are green apple, pineapple, cucumber and…… Continue reading rojak
michelle picker cooks 