When it comes to Southeast Asian fare, Malaysian cuisine is a hidden treasure. The winner of MasterChef 2014, Author Ping Coombes brings Malaysian cuisine into the spotlight, and from her family table to yours, in this beautiful and unique cookbook.
Drawing inspiration from her mother and from the late-night stalls and street markets in her hometown of Ipoh, Ping has assembled 100+ authentic and accessible recipes that serve as the perfect introduction to the tastes, textures, and colors of Malaysian fare. Find new household favorites like Malaysian Shrimp Fritters, Chicken and Sweetcorn Soup, Spicy Shrimp and Vermicelli Salad, Nyonya Fried Rice, Chili Pan Mee, Caramel Pork Belly, Malaysian Chicken Curry and Potatoes, Quick Wonton Soup, Pan-fried Seabass with Kecap Manis, Chilli Crab with Fried Mantou, Crispy Squid, Malaysian Fish and Chips, Pork Macaroni, Coconut-filled Pancakes, Banana Spring Rolls, Iced Lemon Grass Tea, Chilli Dark and Stormy, and many more!
Chapters include: My Pantry Pastes, Sambals, and Condiments Small Plates and Snacks Salads and Broths Rice and Noodles Fish and Seafood Vegetables and Eggs “English” Food Sweet Things Drinks
So “‘sek fan la!"—"come and eat!” and enjoy your introduction to Malaysian cookery.
MEE GORENG MAMAK | Fried Mamak Noodles Serves 4
For the sauce 1 Tbsp sweet soy sauce (kecap manis) 2 Tbsp oyster sauce 3 Tbsp tomato ketchup 1 tsp dark soy sauce ¼ tsp salt 1 tsp crispy prawn chilies (optional) For the chili paste 3 fresh red chilies 1 Tbsp water
3 Tbsp vegetable oil Half an 8-oz block firm tofu, cut into 1 1⁄4-inch cubes 2 cloves garlic, finely chopped 8 oz raw peeled tiger prawns 1 tomato, cut into 6 wedges 2 stalks choy sum, roughly chopped 14-oz pack fresh yellow noodles 2 green onions, sliced 4 oz bean sprouts Salt, to taste 4 lime wedges 3 Tbsp crispy shallots fried mamak noodles
Mix all the ingredients for the sauce in a small bowl.
Put the chilies and water for the chili paste in a small blender and blitz to form a paste.
Heat the oil in a wok or large frying pan and fry the cubed tofu for about 15 minutes, until browned all over. Remove and drain on paper towels.
Using the same wok, add the garlic and chili paste and fry for 1 minute. Add the prawns and fry until they start to turn pink, then add the tomato and choy sum and stir-fry for a minute more. Add the noodles, browned tofu, and sauce, then the green onions and bean sprouts. Mix well and make sure the prawns are cooked through.
Check the seasoning and add salt to taste, then serve at once, with lime wedges and crispy shallots. Squeeze over the juice from the lime before eating.
"This book is a great pick for those interested in Malaysian and Southeast Asian cuisine. Most of the recipes are easy for the home cook to create with a nice assortment of appetizers, snacks, meat, seafood, desserts, and drinks. Everything I tried was simple, yet perfectly-balanced.”