Читать книгу Mini Homestyle Malay Cooking - Rohani Jelani - Страница 5

Sup Tulang (Beef Rib Soup)

1 kg (2 lbs) beef ribs or oxtail, cut into large chunks, fat removed

4 cm (1 ½ in) fresh ginger root, scraped and bruised

4 cloves garlic, peeled and bruised

3 litres (12 cups) water

2 onions, cut into wedges

2 tomatoes, cut into wedges

2 potatoes, peeled and cut into chunks

1 carrot, scraped and thickly sliced

1 teaspoon salt

4 tablespoons deep-fried shallots, to garnish

2 spring onions, thinly sliced, to garnish

1 sprig Chinese celery (daun sup), thinly sliced, to garnish

Spice Mix

1 tablespoon coriander seeds

2 teaspoons cumin seeds

2 teaspoons fennel seeds

1 teaspoon black peppercorns

1 cinnamon stick

(4 cm/1 ½ in)

4 cardamom pods, bruised

8 cloves

2 star anise pods

1 To prepare the Spice Mix, dry-fry all the ingredients in a skillet over low heat until crisp and fragrant but not yet browned, about 3 minutes. Set aside to cool. When cooled, grind the mixture in a mortar or spice grinder until fine.

2 Place the Spice Mix, beef ribs or oxtail, ginger, garlic and water in a large pot. Bring to a boil, skimming off any fat or foam that rises to the surface. Then reduce the heat, cover and simmer gently until the beef is tender, about 2 hours, adding more water as needed.

3 When the beef is tender, remove the garlic and ginger. Add the onions, tomatoes, potatoes and carrot, and season with the salt. Bring to a boil again, cover and simmer until the vegetables are tender, about 15 to 20 minutes. Serve piping hot, garnished with the fried shallots, spring onions and Chinese celery.

If using a pressure cooker, reduce the liquid from 3 litres (12 cups) to 1 ½ liters (6 cups) and cook under full pressure for 30 minutes, then proceed to step 3 and continue cooking. Chinese celery (daun sup) stems are very slender and fragrant. The leaves are strongly flavoured and more pungent than normal celery. Substitute celery leaves or Italian parsley.

Serves 4

Preparation time: 20 mins Cooking time: 2 hours 25 mins

Sup Ikan Asam (Tamarind Fish Soup)

4 whole small mackerel (ikan kembong), about 600 g (1 ½ lbs), or 4 mackerel steaks (ikan tenggiri)

750 ml (3 cups) water

1 teaspoon salt

4 tablespoons tamarind juice (page 3)

6 shallots, sliced

4 cloves garlic, sliced

1 cm ½ in) fresh galangal root, peeled and sliced

2 red finger-length chillies, halved lengthwise, or 6 chili padi, deseeded

1 If using whole fish, clean and rinse thoroughly.

2 Place the water, salt, tamarind juice, shallots, garlic, galangal and chillies in a saucepan or wok and bring to a boil. Then lower the heat and simmer for 10 minutes.

3 Add the fish and simmer gently until just cooked, about 8 to 10 minutes. Serve immediately with fragrant fluffy rice.

Serves 4

Preparation time: 10 mins Cooking time: 20 mins

Green Papaya Soup with Prawns (Masak Titik Betik)

1/2 unripe papaya, about 500 g (½ lb)

1 teaspoon belachan (dried shrimp paste), roasted (page 2)

2-3 red finger-length chillies, deseeded

4 shallots, peeled

1 litre (4 cups) water

1 teaspoon salt

150 g (5 oz) fresh medium prawns, peeled and deveined

1 Peel the papaya and remove the seeds, cut it lengthwise into 4 cm (1 ½ in) slices, then cut across into 1 cm (½ in) chunks.

2 Grind the belachan, chillies and shallots in a mortar or blender, adding a little water if necessary to keep the blades turning.

3 Place the ground mixture in a pot with the water and bring to a boil. Then reduce the heat, cover, and simmer for 10 minutes.

4 Add the papaya slices and bring to a boil. Then reduce the heat, cover, and simmer for 10 minutes until the papaya is tender. Season with the salt.

5 Add the prawns and simmer until they change colour, about 2 to 3 minutes. Remove from the heat and serve with rice.

Serves 4

Preparation time: 20 mins Cooking time: 30 mins

Bubur Lambuk (Savoury Rice Porridge)

200 g (1 cup) uncooked rice

2 ½ litres (10 cups) water

1 cinnamon stick (4 cm/1 ½ in)

1 star anise pod

4 cloves

3 cm (1 ¼ in) fresh ginger, scraped and bruised

150 g (5 oz) lean beef, minced or very thinly sliced

100 g (3 ½ oz) boneless chicken, diced

150 g (5 oz) fresh medium prawns, peeled, deveined and diced

185 ml (¾ cup) thick coconut milk (optional)

¼ teaspoon salt

4 tablespoons deep-fried shallots, to garnish

1 spring onion, sliced, to garnish

1 Wash the rice in several changes of water until the water runs clear. Place in a pot with the water and bring to a boil.

2 Add the whole spices, ginger and beef. Reduce the heat, partially cover with a lid and simmer gently, stirring several times, for 1 hour until the rice is very soft and mushy. Add a little hot water if the porridge threatens to dry out.

3 Discard the cinnamon, star anise and ginger. Add the chicken and simmer for 10 minutes. Then add the prawns and simmer for 5 minutes.

4 Add the coconut milk, if using, and season with the salt. Simmer for another minute, then serve hot, garnished with fried shallots and spring onion.

The rice should be cooked until the grains are broken and the texture is smooth and very soft.

Serves 4

Preparation time: 15 mins Cooking time: 1 hour 15 mins

Nasi Kerabu (Herb Rice Salad)

100 g (1 cup) grated fresh coconut or 3/4 cup (60 g) dried unsweetened coconut

50 g (2 oz) dried salt fish

2 tablespoons oil

600 g (3 cups) cold cooked rice, grains separated with a fork

40 g (1 cup) finely shredded mixed herbs (see note)

1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part thinly sliced

1 torch ginger (bunga kantan), thinly sliced (optional)

5 shallots, thinly sliced

2 cm (¾ in) fresh young ginger, thinly sliced

1 cm (½ in) young galangal root, peeled and thinly sliced

1 cm (½ in) fresh turmeric root, peeled and thinly sliced, or 1/2 teaspoon ground turmeric

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 Dry-fry the grated coconut in a wok over very low heat until golden brown, about 10 minutes for the fresh coconut and 5 to 7 minutes for the dried coconut. Set aside to cool. Then grind to a powder in a mortar or blender.

2 Rinse the dried salt fish under running water to remove excess salt, and pat dry with paper towels. Heat the oil in a skillet and cook the salt fish over medium heat until lightly browned on both sides, about 2 minutes. Set aside to cool, then tear into fine shreds.

3 Combine the rice with all the ingredients in a large bowl. Serve immediately with Ayam Percik (page 44), Delicious Sambal Udang (page 41) or Beef Rendang (page 54).

Bunches of mixed herbs (daun ulam) especially for this dish are sold in Malay market stalls. These bunches include long-stemmed mint (daun kesum or daun laksa), Asian pennywort (daun pegaga), aromatic ginger leaves (daun cekur), common mint (daun pudina), kaffir lime leaves (daun limau purut), young cashew leaves (daun cajus), wild pepper leaves (daun kaduk) and ulam raja. Substitutes include dill, celery leaves, young passionfruit leaves, watercress, nasturtium and coriander leaves. To shred the herbs, wash and pat dry with a clean cloth, then roll a wad of herbs using the larger leaves on the outside and slice very thinly with a very sharp knife.

Serves 4

Preparation time: 25 mins Cooking time: 25 mins

Nasi Kunyit (Turmeric Rice)

400 g (2 cups) uncooked glutinous white rice

7 cm (3 in) fresh turmeric root, peeled and sliced, or 1 tablespoon ground turmeric

2 slices dried tamarind (asam gelugor)

6-8 pandanus leaves, or 2 drops pandanus essence

250 ml (1 cup) thick coconut milk

1 ½ teaspoons salt

½ teaspoon black peppercorns (optional)