By Wendy Hutton, Luca Invernizzi Tettoni
Drawing on their multi-ethnic historical past, Malaysians have constructed precise adaptations on Asian favorites like Malay satay, chinese language fried noodles, and Indian curry puff.
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Extra resources for Authentic recipes from Malaysia
This is a scene re-enacted at food stalls and restaurants throughout Malaysia, where Chinese cuisine has become an inseparable part of the magical Malaysian mix. When Chinese merchants sailed their junks across the South China Sea, visiting the ports of north Borneo before lengthy trading sessions in Malacca, they set in motion a process that was to have a profound influence on the region. Nanyang, the lands across the Great Southern Ocean, became renowned as a source of exotic ingredients and wealth.
If you are using an electric stove, try to find a wok that has a flattened bottom, or failing that, use a special ring to hold the wok securely. To season a new wok before using it, rub the inside surface with a cut onion, then heat a little oil and fry the onion gently for a few minutes. Discard the oil and onion, rinse the wok thoroughly with hot water and wipe it dry. Do not use abrasives and scourers on your wok; hot soapy water and a sponge should be sufficient. A long-handled frying spatula for stir-frying, as well as a circular perforated ladle for lifting out deep-fried food, are essential partners to your wok.
They are lightly mashed and used to season fish, noodle and some vegetable dishes. Sold in jars in the supermarket, the basic fermented soybean paste contains only soybeans, water and salt. Sweetened versions, or those with added chilli and garlic, are also available. Miso is a good substitute. Galangal (lengkuas) is a very fragrant root belonging to the ginger family. It imparts a distinctive flavour to many dishes. Try to find young, pinkish galangal as it is more tender. Always peel and slice the root before grinding as it is tough.
Authentic recipes from Malaysia by Wendy Hutton, Luca Invernizzi Tettoni
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