FOOD MAGAZINE

DELICIOUS 3 6 2 35 2 4 6 7 0 34

CONTENT

KAMPUNG STYLE 06-07 08-09 masak lemak cili padi 10-11 rendang daging asam pedas DESSERT STYLE 14-15 16-17 curry puff 18-19 bubur kacang hitam pulut panggang

RECIP3E

SKTAYMLPEUNG

DELICIOUS lmemasaakk Masak lemak is a vibrant yellow Ma- laysian curry with a supposed origin in Negeri Sembilan. The dish can be prepared with various proteins such as chicken (ayam), fish (ikan), daging (beef), or seafood, but the base is al- ways the same – a creamy, incredibly flavorful, and spicy combination of tur- meric, coconut milk, and various other herbs and spices.

RECEPE INGREDIENTS 1 1/2 lbs. (600 g) skinless and boneless chicken thighs 2 teaspoons olive oil 2 tablespoons unsalted butter 6 cloves garlic, minced 1 small yellow onion, diced 1/3 cup white wine 1 3/4 cup heavy whipping cream 3 cups baby spinach leaves 1 sweet red mini pepper, diced Salt Ground black pepper 1 teaspoon Italian seasoning 1/2 cup grated Parmesan cheese 2 teaspoon corn starch (mixed with 1 tablespoon water)

DELICIOUS dreangdianngg Rendang is a traditional food originating from West Sumatra and prepared by Mi- nangkabau people. Rendang is commonly made with beef (especially tenderloin) with special sauce containing a high amount of coconut milk. In the past, Minangkabau peo- ple prepared rendang in such a way that it has long shelf life and could be stored during long journeys.

RECEPE INGREDIENTS 1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes 5 tablespoons cooking oil 1 stick cinnamon, about 2-inch length 3 cloves 3 star anise 3 cardamom pods 1 lemongrass, cut into 4-inch length and pounded 1 cup thick coconut milk, coco- nut cream 1 cup water 2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds 6 kaffir lime leaves, very finely sliced 6 tablespoons kerisik, toasted coconut 1 tablespoon sugar or palm sugar to taste salt to taste SPICE PASTE: 5 shallots 1 inch galangal 3 lemongrass (white part only) 5 cloves garlic 1 inch ginger 10-12 dried chilies, soaked in warm water and seeded

DELICIOUS paesdaams Asam Pedas is a wonderfully simple name, the two words meaning just ‘sour,’ and ‘spicy.’The sourness traditionally comes from sour tamarind (boiled until soft, and then squeezed to make juice), and spicy, of course, the from use of fresh chili peppers.Two simple ingredients as a base for an entire world of flavor pos- sibilities.The version of Asam Pedas we had today, in English I would call some- thing like a sour curry chili soup.

RECEPE INGREDIENTS 1 pomfret, 1/2 pound to 1 pound (200 g-400 g) 10 small okras 1 tomato, cut into wedges 1 teaspoon of fish curry powder 2 sprigs of daun kesum, Viet- namese mint/Vietnamese cori- ander 5 tablespoons cooking oil 1 tablespoon palm sugar/sugar Salt to taste SPICE PASTE: 1 clove garlic 1 stalk of lemongrass, white part only 4 shallots 8-10 dried chillies, depends how spicy you like 1/2 tablespoon belacan, prawn paste TAMARIND JUICE: 1 1/4 cup water Tamarind pulp, size of a small ping pong ball

RECIP3E

SDTYELSSEERT

DELICIOUS CURRY PUFF

RECEPE INGREDIENTS FILLING INGREDIENTS 1 kg (35 oz.) chicken meat, diced 1 kg (35 oz.) potatoes, diced 500 g (17 oz.) onions, diced 4-5 curry leaves 2-3 tablespoons curry powder 15 dried chillies 8 shallots 125 ml (4 oz.) water Salt to taste Sugar to taste 5 tablespoons oil WATER DOUGH 900 g (31 oz.) flour 1.5 teaspoons salt 335 g (11 oz.) water OIL DOUGH 340 g (12 oz.) butter 20 g (1 oz.) Ghee, optional 730 g (25 oz.) flour 500 g (17 oz.) onions, diced 4-5 curry leaves 2-3 tablespoons curry powder 15 dried chillies 8 shallots 125 ml (4 oz.) water Salt to taste Sugar to taste 5 tablespoons oil WATER DOUGH 900 g (31 oz.) flour 1.5 teaspoons salt

DELICIOUS RECEPE INGREDIENTS 200 g (7 oz.) black sticky glutinous rice 5 cups water 2 pandan leaves, tie them into a knot Sugar, to taste 1 cup coconut milk plus 1/2 tea- spoon salt, mix well Add the black rice into a pot. Rinse with water thoroughly until the water turns clear. Please take note that the color will remain “black” or “purple” in color but it should look clear. Drain the water dry. Add the water and Pandan leaves to the rice. Cover the lid and bring to boil on medium to low heat, for about 60 minutes. Lower the heat to simmer and continue to cook until the rice becomes soft and breaks up. Keep checking on the water level, add more water to cook the black sticky rice. Add sugar to taste, stir to combine well.

BUBUR KACANG HITAM

DELICIOUS

PULUT PANGGANG RECEPE Ingredients 2 cups glutinous rice washed, soaked, and drained (I use Thai glutinous rice) 1/2 cup diluted coconut milk 1 teaspoon salt 1/2 cup dried shrimp, washed and drained 3 shallots 2 cloves garlic 2 lemongrass, thinly sliced 1-inch ginger 2 tablespoons sugar 7 dried red chilies, soaked in a hot water and drained 1 teaspoon turmeric 2 tablespoons vegetable oil 2 cups finely grated fresh coconut Water for blending Banana leaves 1 teaspoon salt 1/2 cup dried shrimp, washed and drained 3 shallots 2 cloves garlic 2 lemongrass, thinly sliced 1-inch ginger 2 tablespoons sugar 7 dried red chilies, soaked in a hot water and drained 1 teaspoon turmeric

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