Malaysian

How To Cook Rice
Weigh the amount of rice needed. Allow 50-75 gms rice per serving. Wash the rice well to remove husk and stones, then drain well. Put the rice in a pot and cover with double the amount of water and a pinch of salt.
Bring to the boil then reduce heat and cook gently covered until all the water has been absorbed. Stir with a fork or chopsticks just before serving so that the rice will not be lumpy.

Coconut Milk (santan)
To obtain thick milk or first santan, just add a little water ('/2 cup to 1 grated coconut) to the grated coconut. Then knead coconut well and squeeze out the milk. The coconut can be put into a muslin cloth and squeezed. For thin milk or second santan add more water (about 2 cups) to the grated coconut, knead well and squeeze.

Garam Masala
Garam Masala is a mixture of ground spices. The spices include black pepper, cummin, cinnamon, cardamon, cloves, nutmeg and coriander seeds.
In a small pan roast separately the following: 4 tbsps coriander seeds; 2 tbsps cummin, 1 tbsp whole black peppercorns; 2 tsps cardamom seeds; 4 cinnamon sticks measuring 7 cm; 1 tsp whole cloves; 1 whole nutmeg.
As each spice starts to smell fragrant turn on to a plate to cool. After roasting cardamoms, peel pods and use the seeds. Put all the ingredients into an electric blender and blend to a fine powder. Then grate nutmeg and add in. Store in glass jar with airtight lid.

Tamarind Juice
Soak tamarind pulp (1 heaped teaspoon) in half cup water. Knead well and strain the water. Discard seeds and skin.

Curry Powder

For meat and poultry:
400 gms coriander seeds
150 gms aniseeds
150 gms cummin
150 gms dried chillies
30 gms cinnamon
30 gms black peppercorns
1 tsp cloves
70 gms turmeric
Roast the ingredients separately except the turmeric, then grind in a blender. Grind the turmeric and mix all the spices together. Store in airtight containers.

For fish and seafood:
400 gms coriander seeds
150 gins aniseeds
150 gms cummin
100 gms peppercorns
150 gms dried chillies
70 gms turmeric powder
50 gms cardamoms
90 gms fenugreek
Roast all the ingredients except the turmeric powder. Blend the roasted ingredients in a blender till fine. Sift the ground ingredients then mix in the turmeric powder. Store in airtight containers.

Popular methods of Malaysian cooking

Stir-Frying: The most popular method in Chinese cooking is stir-frying and the best utensil for this is the kuali or wok. Stir-frying is very easy; it is important to remember that the oil must be very hot and the ingredients to be cooked must be in small quantities. This is to allow the food to be cooked quickly.
To stir-fry vegetables in a wok, just add a few tablespoons of oil and when it is hot, toss in the vegetables and stir using a long-handled ladle. You must stir the vegetables fast to seal in their juices and to keep the vegetables crisp. Then dish out and serve hot. If you allow the juices of the vegetables to "escape", the vegetables will turn yellow and become overcooked.

Steaming: This is another popular method of cooking and here the wok comes in handy. If you don't have a steamer, just add water to the wok and put it on the fire. Then put in a steaming rack or just a pair of chopsticks across and place your steaming tray on. Cover and cook. When the dish is ready, remove from the wok and serve at once. Steamed food should not be reheated as it will change the texture of the food.

Deep-Frying: Here the wok is used again and a pair of long wooden chopsticks are useful to turn the pieces of food over. Remember to use enough oil.

Pounding Or Grinding: Malaysians like to use the traditional methods of pounding or grinding. They believe that spices, especially for curries, taste better if ground this way than in an electric blender. A pestle and mortar made of heavy stone is used for pounding. And it is "seasoned" before use by pounding roasted grated coconut until coconut becomes soft and granite dust from the pestle and mortar is removed. Then remove the coconut, rub in a little cooking oil and leave for a day or two then wash out thoroughly. The same method is used to "season" a grinding stone. The grinding stone, though more difficult to use, is preferred when spices have to be ground really fine and smooth.

Handy Hints

1. To clean the inside of aluminium kettle fill it with water and put a little tamarind pulp inside. Leave for a while then rinse.
2. To season earthen or clay pots:
• fill the pot with used grated coconut and leave it over dying embers on a charcoal stove. Repeat the process a few times.
• Pour boiling water into the clay pot and leave to stand for 48 hours.
3. Substitute tapioca if potatoes are not available. Just peel and boil the tapioca for 25 minutes and then use according to recipe.
4. Lentils and pulses will cook faster if soaked in water for a few hours.
5. Dried foodstuff e.g. dried prawns, shrimp paste and salted fish will last longer if stored in airtight containers and kept in the fridge. Will not attract insects and worms.
6. Lemon juice added to rice makes it more fluffy.
7. When boiling pulses, put in a porcelain spoon; it will hasten the cooking time.
8. Yoghurt is an excellent meat tenderizer. Just marinate the meat to be roasted or grilled in yoghurt and leave for a few hours before cooking.
9. To rid hands of smell after washing prawns and fish, wash hands with lime juice or tamarind juice.
10. Bamboo shoots should be washed with rice water to get rid of the smell.
11. Meat wrapped in unripe papaya slices or papaya leaves will help to tenderize it.
12. To keep bean sprouts fresh if they are to be used later, soak them in water with lime juice.
13. Rice should be stored in bins without lids so that air can get in. Rice in closed bins will become mouldy. Cover bins with light netting to keep out mice and other pests.

Thai Stock, Curry Paste, Flavoring & Coconut Milk

Chicken Stock
10-minute Preparation / 2—3-hour Cooking / 1 Portion

3 kilograms chicken carcass
5 litres water
200 grams celery stalks, cut into 1.5-cm pieces
2 teaspoons peppercorns, coarsely pounded
5 cm galangal, sliced
1 tablespoon salt
4 large onions, quartered

1. Simmer all the ingredients in a stock pot over a medium heat for 2—3 hours until the stock is reduced to 4 litres / 128 fl. oz. 16 cups.
2. Strain through muslin cloth, divide into required portions and store in containers. The stock can be kept frozen for 3 months.

Nam Prik Gaeng Keo Wan (Green Curiy Paste)
Basic Curry Paste / 15-minute Preparation / 1 Portion

1.5 cm dried shrimp paste
1/2 teaspoon grated kaffir lime rind
1/2 teaspoon cumin seeds
1/4 teaspoon grated nutmeg
1 teaspoon sugar
2 teaspoons coriander seeds
5 cm galangal, peeled
2.5 cm turmeric, peeled
1 tablespoon chopped coriander root
170 grams chopped lemon grass
40 bird's eye chillies
20 white peppercorns
7 cloves garlic, peeled
Seeds of 6 cardamoms
6 shallots, peeled

Grind or blend all the ingredients to a fine paste.

Nam Prik Gaeng Ped (Red Cuny Paste)
Basic Curry Paste / 15-minute Preparation / 1 Portion

1 tablespoon coriander seeds
1 teaspoon cumin seeds
2.5 cm 11 inch dried shrimp paste
1 teaspoon chopped kaffir lime rind
20 white peppercorns
15 dried chillies, seeded, soak in hot water and drained
10 shallots, peeled
55 grams / 2 ounces peeled garlic
2.5 cm / 1 inch galangal, peeled
2 stalks lemon grass, thinly sliced
2 coriander roots

1. Pan-fry the coriander and cumin seeds for 5 minutes and grind into a powder.
2. Blend the remaining ingredients to a fine paste. Add the powdered cumin and coriander and mix well.
3. Divide into required portions and store in containers. Refrigerate for future use.

Note: Red curry paste is a basic curry paste that can be used for other dishes, e.g. fish cake, fish paste, chicken, meat or seafood.

Nam Prik Gaeng Mussaman (Mussaman Curry Paste)
Basic Curry Paste / 20-minute Preparation / 1 Portion

2 cloves garlic, peeled
1.5 cm / 3/4 inch galangal, peeled
1 stalk lemon grass, thinly sliced
5 shallots, peeled
1 tablespoon coriander seeds
1 teaspoon cumin seeds
5 black peppercorns
1 cm / 1/2 inch dried shrimp paste
8 dried chillies, seeded, soaked in hot water and drained

1. Pan-fry all the ingredients except dried chillies for 5 minutes.
2. Grind or blend together all the ingredients to a fine paste.
3. Store in an airtight containers. It can be kept frozen for 1—2 months.

Nam Prik Pau (All-purpose Roasted Chilli Paste)
Basic Curry Paste / 35-minute Preparation / 30-minute Cooking / 1 Portion

750 ml / 24 fI oz / 3 cups vegetable oil
280 grams / 10 ounces peeled shallots, sliced
280 grams / 10 ounces peeled garlic, sliced
280 grams / 10 ounces / 1 1/2 cups dried prawns (shrimps), soaked in water and drained
2.5 cm / 1 inch dried shrimp paste, roasted and crushed
170 grams / 6 ounces dried chillies, seeded, soaked in water and drained
140 grams / 5 ounces / 3/4 cup crushed palm sugar (jaggery) or brown sugar
60 ml / 2 fI oz / 1/4 cup fish sauce (nam pla)
60 ml / 2 fI oz / 1/4 cup tamarind juice, extracted from 2 tablespoons tamarind pulp and 60 ml / 2 fI oz / 1/4 cup water
2 teaspoons salt
2 teaspoons monosodium glutamate

1. Heat the vegetable oil and fry the shallots and garlic until golden brown, remove from oil and drain.
2. In the same oil, fry the dried prawns (shrimps), shrimp paste and chillies for 3 minutes until golden brown and fragrant. Cool the oil.
3. Grind the dried prawns (shrimps), shrimp paste, chillies, shallots, garlic and palm sugar (jaggery) or brown sugar to a fine paste.
4. Add the fish sauce, tamarind juice, salt, monosodium glutamate and the cooled oil. Blend again to obtain a fine textured paste. Store in an airtight bottle.

Note: This paste is extremely versatile. It can be used for cooking vegetables, chicken and meat or to marinate fish. It enhances the flavour of soups. If properly fried and stored, the paste can be kept for a few of months.

Screwpine Leaf Water
Flavouring / 15-minute Preparation / 1 Portion

10 screwpine leaves (bay toey)
3 tablespoons water

1. Cut the screwpine leaves crosswise into 2.5-cm / 1 inch lengths.
2. Pound the leaves, add water and squeeze to extract the juice. Strain the juice through muslin cloth.

Coconut Cream
Coconut Cream / 5-minute Preparation / 1 Portion

1 mature coconut, peeled and grated

Squeeze the grated coconut without water, using muslin cloth, to obtain thick coconut cream.

Thick and Thin Coconut Milk
Coconut Milk / 10-minute Preparation / 1 Portion

500 grams / 1 pound / 1 1/2 ounces / 5 cups grated, peeled coconut
680 ml / 22 2/3 fI oz / 2 2/3 cups water

1. Combine grated coconut and 180 ml / 6 fI oz / 3/4 cup water. Squeeze and extract 250 ml / 8 fI oz / 1 cup thick coconut milk.
2. Add 500 ml! 16 fI oz/2 cups waterto the coconut and extract thin coconut milk.

Boiled Coconut Cream
Boiled Coconut Cream / 5-minute Preparation / 20-minute Cooking / 1 Portion

500 grams / 1 pound, 1 1/2 ounces / 5 cups grated, peeled coconut

435 ml / 14 fI oz / 1 3/4 cups water

1. Combine water and grated coconut, squeeze and extract coconut milk.
2. Boil the coconut milk until it separates and milk is reduced to 250 ml / 8 f1 oz / 1 cup.

Jasmine-scented Water
Flavouring / 1 Portion

30 grams / 1 ounce jasmine flowers
1 litre / 32 fI oz / 4 cups water

Soak the jasmine flowers in water overnight. Strain and store in container. Keep the water in the refrigerator. It can keep for 1 month.

Note: If you do not like like smell of jasmine, just use water in your recipe.

Thai Sauces & Dips

Nam Prik Pla (Fish and Chilli Sauce Dip)
Dipping Sauce / 25-minute Preparation / 1 Portion

5—6 bird's eye chillies
5 shallots with skin
3 cloves garlic with skin
125 ml / 4 fI oz / 1/2 cup water
1.5 cm / 3/4 inch dried shrimp paste
200 grams / 7 ounces Indian mackerel or sole fillet
3 tablespoons lime juice
3 tablespoons fish sauce (nam pla)
1 tablespoon crushed palm sugar (jaggery) or brown sugar
1 spring onion (scallion), chopped
1 sprig coriander leaves (cilantro), chopped

1. Pan-fry the bird's eye chillies, shallots, garlic and shrimp paste for 5 minutes.
2. Peel the shallots and garlic and grind with bird's eye chillies.
3. Boil the water, add the shrimp paste and fish fillet and cook until the fish is tender.
4. Remove the fish and pound with the shallots, garlic and chillies until all the ingredients are ground to a fine paste.
5. Strain the fish broth and add the paste to the broth. Add the lime juice, fish sauce and palm sugar (jaggery) or brown sugar and mix well. Add water if a thin sauce is needed.
6. Garnish with spring onions (scallions) and coriander leaves (cilantro).
7. Serve with blanched vegetables or grilled (broiled) fish.

Nam Prik Kapi (Shrimp Paste and Chilli Dip)
Dipping Sauce / 20-minute Preparation / 1 Portion

2.5 cm / 1 inch dried shrimp paste
4 cloves garlic, peeled and chopped
1 tablespoon dried prawns (shrimps), soaked in water and drained
1/2 tablespoon chopped, peeled lesser ginger (kra chal)
8 bird's eye chillies
3 tablespoons lemon juice
3 tablespoons fish sauce (nam pla)
1 tablespoon crushed palm sugar (jaggery) or brown sugar
1 tablespoon sliced pea eggplant

1. Pound or blend the shrimp paste, garlic, dried prawns (shrimpsl, lesser ginger and bird's eye chillies until fine.
2. Add the lemon juice, fish sauce, palm sugar (jaggery) or brown sugar and pea eggplant.
3. Serve with any cooked vegetables or with grilled (broiled) fish.

Sticky Chilli Sauce
Dipping Sauce / 20-minute Preparation / 5-minute Cooking / 1 Portion

250 ml / 8 fl oz / 1 cup vinegar
250 grams / 9 ounces / 1 1/8 cups sugar
Salt
2 tablespoons liquid glucose

Finely Ground Paste
2 red chillies
1 yellow bird's eye chilli
10 cloves garlic, peeled

1. Combine the vinegar, sugar and salt and bring to a boil.
2. Add the finely ground paste and cook on a low heat for about 5 minutes.
3. Add the glucose and stir well. Cool.

Lon Tau Jiew (Coconut Milk and Preserved Soy Bean Sauce Dip)
Dipping Sauce / 35-minute Preparation / 20-minute Cooking / 1 Portion

300 ml / 10 fl oz / 1 1/4 cups water
300 grams / 10 1/2 ounces / 3 cups grated, peeled coconut
110 grams / 4 ounces preserved soy bean paste (tau jiew nam)
2 shallots, peeled
2 shallots, peeled and thinly sliced
125 grams / 4 1/2 ounces finely chopped shelled shrimps (prawns)
125 grams / 4 1/2 ounces finely chopped chicken fillet
4 red chillies, finely shredded
3 tablespoons crushed palm sugar (jaggery) or brown sugar
3 tablespoons thick tamarind juice, extracted from 2 tablespoons tamarind pulp and 3 tablespoons water
1 sprig coriander leaves (cilantro), cut into 1 cm / 1/2 inch lengths
1 red chilli, seeded and diced

1. Add the water to the coconut and extract 500 ml / 16 fl oz / 2 cups thick coconut milk.
2. Boil the coconut milk in a frying pan (skillet) until it separates to become boiled coconut cream.
3. Pound the preserved soy bean paste and the 2 shallots to a fine paste.
4. Add to the boiled coconut cream and stir well.
5. Add the shrimps (prawns), chicken, shallot slices, red chillies, palm sugar (jaggery) or brown sugar and tamarind juice. Stir constantly and bring to a boil.
6. Remove from heat and garnish with coriander (cilantro) leaves and red chillies.
7. Serve with fresh vegetables.

Sweet and Sour Sauce
Dipping Sauce / 10 minute Preparation / 1 Portion

4 bird's eye chillies, finely chopped
7 cloves garlic, peeled and finely chopped
250 grams / 9 ounces / 1 1/8 cups sugar
2 salted pickled plums, stoned and finely chopped
2 teaspoons salt
125 ml / 4 fI oz / 1/2 cup vinegar

Combine all the ingredients and mix well.

Nam Prik Noom (Green Chilli Dip)
Dipping Sauce / 25-minute Preparation / 15 minute Cooking / 1 Portion

120 ml / 4 fI oz / 1/2 cup cooking oil
2 tablespoons chopped dried salted mackerel fish
20 green chillies, coarsely chopped and roasted
20 cloves garlic, peeled, coarsely chopped and roasted
12 shallots, peeled and coarsely chopped
1 tomato, diced
2 tablespoons hot water
2 tablespoons chopped spring onions (scallions)
2 tablespoons chopped coriander leaves (cilantro)
90 ml / 3 fI oz / 1/8 cup fish sauce (nam pla)

1. Heat the cooking oil in a frying pan and fry the salted fish over a medium heat until brown. Drain thoroughly.
2. Blend the fish with green chillies, garlic, shallots and tomatoes to a rough consistency.
3. Add hot water, spring onions (scallions), coriander (eaves (cilantro) and fish sauce.

Note: This dip may be served with raw cabbage, sliced cucumber and fried fish.