Malaysian Cooking: A Master Cook Reveals Her Best Recipes

Malaysian Cooking: A Master Cook Reveals Her Best Recipes

Language: English

Pages: 112

ISBN: 080484125X

Format: PDF / Kindle (mobi) / ePub

Malaysian Cooking introduces the art of using Malaysia's most aromatic cooking ingredients to prepare food with wonderful fragrances to excite both the palate and sense of smell. Since three quarters of what we taste comes from smell, the aromas produced by our food are vitally important to the enjoyment that comes from eating. Inspired by fond memories of fragrant cooking from her childhood days, author Carol Selva Rajah has included in this book a collection of new and traditional Malaysian dishes for anyone wishing to serve the best flavors of Malaysian food at home.

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From the pan and plunge them in a bowl of cold water to cool them. Once they are cool, peel the eggs and set aside. In a large bowl, combine the chicken and soy sauce and mix well. Heat the oil in a wok until smoky and stir-fry the garlic over medium heat until golden and fragrant, about 20 seconds. Stir in the ginger, green onion and rice wine, then add the chicken and stir-fry for 1–2 minutes. Add the fungus, season with the hoisin sauce and thick sweet soy sauce, and stir-fry for about 1.

Ingredient and then the others in their turn so that the oils and fragrance in each spice was released separately to build on the flavour of what came before. The sambal prawns that finally emerged was a mixture of all these perfumed ingredients and remains an indelible memory of my ancestral home. While we went to our gardens frequently for the aromatic herbs and spices for the grinding stone, it would be off to the jostling, noisy market for our fresh produce—always at dawn before the sun.

Vegetable Dishes Eggplant and tofu with sweet spicy bean paste Eggplant and tofu are interesting and versatile ingredients. I use them in many of my dishes. Brown bean paste is similar to Japanese red miso—it has a nutty and smoky aroma, and when combined with oyster sauce and plum sauce, the result is an amazingly aromatic dish, which goes very well with rice. 3 /8 cup (100 ml) oil 400 g (14 oz) slender Asian eggplants, thickly sliced diagonally 2 cakes pressed firm tofu (each 150 g/5 oz),.

Fresh prawns, peeled and deveined 12 dried black Chinese mushrooms, soaked in hot water until soft, stems trimmed, caps sliced 1 teaspoon Sambal Oelek chilli paste (page 26) or other sweet chilli paste 1 bunch Chinese broccoli (kailan), stems only, peeled and sliced diagonally 200 g (2 cups) sliced bok choy 2 tablespoons oyster sauce 1 /2 teaspoon sesame oil Salt and ground white pepper, to taste Dry-roasted cashew nuts, to garnish Crispy Fried Garlic (page 30), to garnish Prepare the Sambal.

Conjoined via the nose. Because they are so closely tied to personal and cultural memories, aromas affect different people in very different ways. The smells of a ripe durian and of a ripe blue cheese are equally strong, yet they evoke either repulsion or greedy anticipation in a person depending upon whether their upbringing is Asian or Western. However, a look at the long queues at a bread shop or an Italian pizza shop redolent with roasting garlic, will also confirm that many aromas are.

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