From a Malay home
Of all Southeast Asian cuisines, Malaysian is perhaps the most diverse and least discussed. It is influenced by Indian, Dutch, Chinese, British and Muslim settlers and the resultant cuisine is fiery and delicious.
This week we will discuss some Malay staples that you won’t get in many restaurants in India but are musts for traditional Malaysian meals.
Ikan Bilis Sambal Tumis (Hot and Spicy Anchovies)
Whereas Sambal (shrimp) paste is quite well known outside the country these days, Ikan Bilis or this anchovy preparation is perhaps Malaysia’s greatest contribution to world cuisine. Serve this dish with plain white rice or nasi lemak (coconut rice).
Ingredients
50 gm dried anchovies, washed and drained
1 tbsp chilli paste
1/2 tsp turmeric powder
1 tsp soya sauce
10 shallots, sliced finely
1 tsp lime juice
oil for frying
Method
Mix the chilli paste and turmeric with the anchovies. In a heavy bottomed pan, heat the oil and fry the fish till slightly crispy. Set aside. Now fry the onions till translucent and add the anchovies, soya sauce and lime juice. Fry a bit more and serve immediately.
Sambal
Sambal can be served as a dip with vegetables or with Ikan Bilis and rice.
Ingredients
5 fresh red chillies
1 tsp shrimp paste
1/4 tsp salt
1 tbsp lime juice
Method
Add all ingredients in a blender and blend until smooth. This can be stored in a fridge and used whenever required.
Nasi Lemak (Rice with Coconut Milk)
This rice is popular with chicken curry and Ikan Bilis and Sambal.
Ingredients
4 cups rice
1/4 tsp salt
5 cups coconut milk
2 screw-pine leaves (kewra leaves), tied in a knot
1 cm ginger root, smashed
Method
Wash rice thoroughly and soak for an hour. In a pot, add rice, coconut milk, salt, ginger root and screw pine leaves. Boil on low heat for about 15-20 minutes.
This can also be made in a rice cooker.
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