Home' Advocate Communications : Fiordland Advocate 2 June 2011 Contents WHAT’S COOKING
2 June, 2011 | Page 7
Kiwis are being tempted to try
the unique blend of flavours and
ingredients that make up Malay
cuisine, either at home or at one
of the 50 restaurants around the
The intermingling of different cultures has long influenced the recipes
and cooking techniques of Malaysia. In the 15th century Middle Eastern
traders left their imprint on the cuisine. In the following century, the
Portuguese colonists of Melaka (Malacca) – on the southwestern
side of the Malaysian peninsula – brought European influences to the
cooking. And during the 19th century, when the British gained control of
Malaysia, Chinese and Indian workers were brought from nearby regions
and with them their culinary heritage.
Nowadays, the Malays, Chinese and Indians continue to create their
own dishes, but the pot-pourri of cuisines has led to a number of dishes
that are uniquely Malaysian. Nonya cuisine, for example, is a blend of
Malay and Chinese elements and one of the most distinctive in the
The Malaysia Kitchen programme, initiated by the Malaysia External
Trade Development Corporation, celebrates the heritage and cultural
diversity of Malaysian cuisine, from authentic traditional delicacies to
complex gourmet fusions of subtle flavours and rich spices.
For more information and where to buy special ingredients visit
Malays love rich, sweet desserts often based on glutinous rice, sago,
mung beans and bean flour. Coconut milk provides the richness
and palm sugar adds sweetness. Sweet spices such as cinnamon,
cardamom and cloves often flavour desserts. Many ingredients for
Malaysian cooking can be found at your local supermarket or Asian food
500g-600g rump steak
2 teaspoons each: ground cumin,
turmeric, fennel seeds
finely grated rind 1/2 lemon
1 teaspoon salt
1 tablespoon brown sugar
1⁄4 cup thick coconut milk
Soak about 12 small bamboo
skewers in water for a least 1 hour.
Trim the steak, if necessary. Cut
the beef into 2-3cm cubes.
Combine the remaining
ingredients in a bowl.
Stir until the sugar is dissolved.
Add the beef and mix well.
Cover and marinate for at least 1
Thread about 4 pieces of beef
onto each skewer. Grill or
barbecue for about 3-4 minutes
each side, until browned and
Great served with rice with fresh
herbs and a mango salad.
Satay Daging (Beef satay)
1 large ripe mango, peeled
10 mint leaves, chopped coarsely
3 tablespoons coarsely chopped
1⁄4 teaspoon sambal oelek (chilli
squeeze lime juice
Dice the mango and combine with
the herbs and sambal oelek.
Squeeze the lime juice over the
mango just before serving at room
1 cup rice
2 cups water
2 stalk lemon grass, bruised
2cm piece galangal or root ginger,
1 kaffir lime leaf
2 tablespoons coconut cream
Toppings: 2 kaffir lime leaves, very
4 shallots, diced
1⁄2 cup each: sliced basil leaves,
coriander leaves, mint leaves
1⁄2 telegraph cucumber, peeled and
Wash the rice well under cold
running water in a sieve.
Place in a saucepan (or rice
cooker) with the 2 cups water,
lemon grass, ginger, kaffir lime
leaf and coconut cream. Cover
and bring to a simmer.
Cook on low heat until the water
is absorbed and the rice cooked.
If cooking in a saucepan you may
need to add a little extra water.
Meanwhile arrange the toppings
on a platter.
To serve, each person helps
themselves to the rice and mixes
the toppings through the rice.
Nasi Kerabu (Rice with herbs)
1 teaspoon each: ground turmeric,
1 tablespoon sugar
1⁄2 teaspoon salt
8-10 skinned and boned chicken
Spice Paste: 6 cloves garlic
6 cashew nuts
1 tablespoon grated root ginger
1-3 teaspoons chopped seeded
Sauce: 3 tablespoons canola oil
2 teaspoons tamarind pulp
4 stalks lemon grass, bruised
1⁄2 cup water
1 cup thick coconut cream
1 tablespoon sugar
salt to taste
Combine the turmeric, chilli
powder, sugar and salt. Rub
over the chicken and marinate in
the refrigerator for at least 1 hour.
Grind the ingredients for the spice
paste in a pestle and mortar or
small blender. To make the sauce,
heat the oil in a small saucepan.
Fry the spice paste, tamarind and
lemon grass gently for 5 minutes.
Add the water and simmer for 3
minutes. Add the coconut cream,
sugar and salt and simmer for 5
Preheat a barbecue or grill. Place
the chicken on the grill and baste
with the sauce. Grill for about 6
minutes each side or until cooked,
Ayam Perick (Spicy grilled chicken)
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