Watch Out Delia.....

These are a few recipes from my cooking class in Malaysia if you want to try them for yourselves - or you can wait for me to cook them for you!





Pajri nenes

2 cloves of garlic, finely chopped
2 shallots, finely chopped
2 cm x 2 cm cube of fresh ginger, finely chopped
2 pineapples, eyes removed, halved and cut into 1 cm slices
3 tablespoons (tbsp) of roasted coconut (kensak)
4 tbsp of curry powder (greatest first: coriander, chilli, cumin, fennel, turmeric, dhal, black pepper, cinnamon, cardamon, star anise, cloves)
3 star anise
1 piece of cinnamon bark
4 tbsp of coconut cream
Oil for cooking
Water
1 teaspoon (tsp) of salt
3 tbsp of sugar

Combine curry powder, kensak and 1/2 cup of water and mix to a thick paste. Heat approx 6 tbsp of oil in wok, add garlic, shallots and ginger and fry until golden brown then add star anise and cinnamon bark. Continue cooking for a couple of minutes and then add curry paste. Add sugar and salt. Cook for a further 5 minutes. Add pineapple, 1/2 cup of water and coconut cream. Stir and cook for a further 15 minutes until pineapple is tender.

Alternative: substitute pineapple with aubergine.

Rendang (Chicken or Braised Tofu)

4 x lemongrass sticks (approx 6 cm in length), chopped in 1/2 cm pieces
10 shallots, finely chopped
3 cm x 3 cm cube of fresh ginger, finely chopped
13 red chillies, pre-soaked, finely chopped
1 tsp of turmeric
1/2 tsp of sugar
5 tbsp of coconut cream
1 turmeric leaf, finely chopped.
Oil for cooking
Water
1 tsp Salt

Grind salt, chillies, shallots, ginger and lemongrass together to form a rough paste and add to wok. Add chicken or tofu. Cook for 5 minutes. Add turmeric powder, sugar, coconut cream and turmeric leaf (if available). Add water if required. Cook until chicken or tofu is tender.

Samba Tumis (Aubergine or Prawn)

2 small red onions, finely chopped
6 fresh green / red chillies
1 tbsp of sugar
5 tbsp of coconut cream
Juice of 2 fresh limes
2 tbsp of Tamarind paste
Oil for cooking
Water
1 tsp Salt

Heat approx 6 tbsp oil in wok. Grind salt, chillies, onions together to form a rough paste and add to wok. Fry for 10 mins, Add coconut, fry for 5 mins.Combine tamarind / lime juice and add to wok. Add sugar. Continue cooking for 15 mins - do not allow chilli to stick to wok, add water if necessary. Add prawn or fried aubergine. Cook until prawn or fried aubergine is tender.

Sambal (to accompany the dishes -hot! )

13 red chillies, pre-soaked, finely chopped
1 tsp of salt
2 tbsp of belachan (dried shrimp paste)
Juice of 2 fresh limes
Tamarind paste, 2 tbsp

Grind salt, chillies together. Add belachan, lime juice and tamarind and mix.


Serve dishes with boiled white rice and no alcohol.