[编辑 Editor 刘大人 英译 Translator 刘大人 摄影 Photographer 刘大人]
Immerse yourself in 3 of Chef Wan’s irresistible Malaysian recipes from the recent cooking demonstration at Doubletree by Hilton Johor Bahru. One thing for sure, these “secret recipes” will leave your mouth watering and inspire you to cook more special meals in your home kitchen.
AYAM PANGGANG MADURA
(Grilled Chicken Madura)
- Red chilies 8 stalks, seeded, if you like, and sliced
- Bird’s eye chilies 6 stalks, seeded, if desired and sliced
- Candlenut 6 pieces
- Onion 10 slices, peeled
- Garlic 3 slices, peeled
- Galangal 1cm (1/2 in), peeled
- Turmeric 1cm (1/2 in), peeled
- Virgin palm oil / Vegetable oil 4 tablespoons
- Chicken 1 tail, about 1.5kg (3 lb 41/2 oz), cleaned and halved lengthwise
- Coconut milk 2 liters (64 fl oz /8 glasses)
- Pandan leaf 3 pieces, crushed and knotted
- Lemongrass 2 stalks, crushed
- Honey 2 tablespoons
- Coconut paste / rustle 6 tablespoons
- Salt to taste
- Sugar to taste
- Lime Juice to taste
- Cinnamon 2 cm (1 in)
- Cardamom 4 pods or to sufficiently
- Clove 4 florets or to sufficiently
- Combine all spice paste’s ingredients in the blender & blend them into smooth paste.
- Heat oil in a large pot and fry the blended spice paste with a medium heat until fragrant. Add the half cut chicken into the pot. Stir the chicken with the paste.
- Add coconut milk, pandan leaves, lemongrass, honey, pineapple and spice seeds. Let it simmer and reduce heat. Keep on low fire and reduce the gravy until thick.
- Adjust the seasoning, add lime juice and make sure the chicken is fully cooked.
- Remove the cooked chicken from the gravy to grill them on both side (carefully the chicken might easily burn when coated with gravy).
- Reduce the gravy again until thick.
- Place the grilled chicken on a plate. Spoon the gravy over grilled chicken and finish with garnish before serving.
NASI ULAM DIRAJA
Malay Raw Salad Mixed with Rice
- Shrimp paste 4 tablespoons
- Fermented shrimped 60ml
- Dry shrimp ½ cups, fried and pounded
- Onion 10 slices, chopped
- Fried coconut 3 cups
- Boil eggs 2 pieces separate the egg yolks, egg whites diced
- Treadfin fish, salted 100g, toasted and crushed
- Mackerel 4 pieces, fried, take them and mangle
- Coconut milk 625 ml
- Ginger 2cm, crushed
- Bay leaf 3 pieces
- Basmati rice 2 cups, soaked with 2 tsp turmeric powder for 30 minutes.
- Lemongrass 1 piece, sliced
- Galangal 1cm
- Salt Sufficiently
- Cook rice in pot and set the cooked rice aside to be cooled down.
- After the rice is cooled down, pour the rice in a bowl and mix well with other ingredient.
- Adjust seasoning and salt to taste before serving.
KARI LAKSA BIBIK NEO
Laksa Curry “Bibik Neo”
Laksa Paste Ingredients
- Lemongrass 6 pieces
- Red chilies 10 pieces
- Chili paste 3 tablespoon
- Galangal 2 cm
- Turmeric 3 cm
- Kaffir lime leaves 2 pieces
- Sweet basil leaves 1 tablespoon
- Coriander powder 1 tablespoon
- Vegetable oil 180ml
- Coconut milk 2 seed coconut
- Tofu 10 pieces
- Fish ball 20 pieces
- Prawn ½ kg, coarsely chopped
- Salt and sugar sufficiently
- Fish cake 1 piece
- Mussels 300g
- Bean sprouts 200g
- Lime 10 pieces
- Sweet basil leaves 1 table spoon
- Prawn 15 pieces, boiled and shelled for garnish
- Vermicelli 300g, blanched
- Grind the all ingredients for the Laksa paste into smooth paste.
- Peel fresh prawns and keep the prawn shells aside. Boil the prawn shells to make stock.
- Heat oils in a stock pot and sauté the grinded ingredients until fragrant. Add chili paste & cook for another 5 minutes to ensure that the chili paste is cooked.
- Pour stock into stock pot; keep boiling around 10 minute to make sure the ingredient combine with stock & taste.
- Add coconut milk; keep boiling for other 5 minute.
- Add tofu, fresh prawn, fish ball season, salt, sugar & pepper.
- Reduce the stock ¾ or until thick.
- Place the noodle with laksa ingredients into bowl, lastly add curry gravy into laksa & served.