Be sure not to tell any guests how simple this dish is, and then bask in the compliments you’ll receive. I love this curry with plain boiled rice, but it’s even tastier when you eat it with Malaysian roti canai bread. I’m not suggesting you make your own as it’s ridiculously fiddly, but you can buy it frozen from some Asian supermarkets, so if you ever see it – snap it up with this curry in mind.

INGREDIENTS:
2 red onions (roughly chopped)
4 teaspoons garlic (grated)
1 teaspoon fresh ginger (grated)
5 tablespoons Malaysian curry powder
1 teaspoon chilli powder (optional)
4 tablespoons peanut oil
1 stem fresh curry leaves
1 large tomato (chopped)
1kg chicken thigh fillets (cut into thirds)
400ml coconut milk
1 tablespoon fish sauce
1-2 teaspoons salt

DIRECTIONS:
In a food processor, blend together the onion, garlic, ginger, curry powder and chilli powder (if using) into a smooth paste. Set aside.

Heat the peanut oil in a large pan over a moderate heat until hot. Add the curry leaves and fry for 10-20 seconds before adding the paste to the pan. Fry for 5-7 minutes until the raw smell of the onions has disappeared. Add the tomato and stir briefly before adding the chicken – turn up the heat and stir for 3-4 minutes until the pan is nice and hot. Tip in the coconut milk and 500ml water and bring to a simmer. Reduce the heat to low and add the fish sauce and half the salt. Partially cover the pan and cook for 30 minutes, stirring occasionally. Remove the lid and reduce the sauce for a further 15 minutes over a slightly higher heat. Check for seasoning and add the remaining salt if needed. Remove from the heat and serve.

SERVING:
As I said, great with plenty of boiled rice to soak up the plentiful sauce, but also great with Malaysian roti bread.

INGREDIENTS:
1 kg chicken thighs (cut into large chunks)
1 onion (chopped)
1 lemon grass stalk (whites only, thinly sliced)
6 candle nuts (or macadamia nuts)
1 heaped tablespoon grated garlic
1 heaped tablespoon grated ginger
2 teaspoons chilli powder
1 teaspoon turmeric powder
1/2 teaspoon shrimp paste
1 1/2 teaspoon salt
pinch white pepper
400ml coconut milk
2 tablespoons peanut oil

DIRECTIONS:
In a pestle and mortar, grind together the lemon grass, candle nuts, onion, garlic and ginger until very smooth. Stir in the chilli and turmeric powders, shrimp paste, salt and pepper. Take 2 tablespoons of the paste and stir into the chicken. Leave for 1/2 hour to marinade.

Heat the oil in a wok until hot – add the chicken pieces and let them brown for 5 minutes. Add the remaining curry paste and the coconut milk along with about 300ml water. Let this come to a simmer then reduce the heat to low. Simmer gently, uncovered for 40 minutes to reduce the sauce until thick and creamy.

SERVING:
Serve with lots of fragrant Jasmine rice or buttery roti bread.

INGREDIENTS:
150g roasted unsalted peanuts
3 tablespoons peanut oil
1 shallot (finely chopped)
2 garlic cloves (chopped)
1 tablespoon Kerasi (or shrimp paste)
1 tablespoon palm sugar
1 tablespoon kecap manis
1 teaspoon chilli powder
1 lime (juice of)

DIRECTIONS:
Pound the peanuts into a paste in a pestle & mortar. Set aside. Heat the oil in a saucepan until just hot. Sizzle the garlic and shallots for 2 minutes until just browning. Add the kerasi and sugar and sizzle for 30 seconds then add the peanuts, kecap manis and chilli powder and stir well. Bring to a bubble then pour in 300ml water. Bring to a simmer then reduce the heat to low and simmer gently for 15-20 minutes to reduce until thick.

Remove from the heat, cool to room temperature then stir in the lime juice. Adjust seasoning to your taste.

SERVING:
Serve at room temperature alongside beef, pork or lamb satay sticks.

CHICKEN:
1 whole chicken (1.5kg)
2 teaspoons salt
2 cloves garlic (peeled and bruised with the side of a knife)
4 slices fresh ginger
4 spring onions (trimmed and cleaned)
1 lemon grass stalk (trimmed and bruised at end)
5-6 coriander stalks (with roots – cleaned)
3 tablespoons sesame oil

CHICKEN RICE:
2 cups long-grain rice
2 tablespoons peanut oil
5 spring onions (very finely chopped)
5 cloves garlic (very finely chopped)
3/4 teaspoon salt

GARNISH:
1 small cucumber (sliced)
1 tomato (sliced)
Fresh coriander
Malaysian chilli sambal
Spring onion & ginger relish*

*Spring onion & ginger relish:
5 spring onions (sliced)
1 teaspoon fresh ginger (grated)
1 tablespoon peanut oil
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon soy sauce

DIRECTIONS:
Wash and dry the chicken inside and out. Stuff the ginger, garlic and spring onions into the cavity. Place in a large saucepan, breast side down. Pour over 3 litres of water and season with salt. Bring to a boil over a moderate heat then turn down to very gentle simmer and cook for 45 minutes. Turn off the heat then plunge the bird into a large bowl of ice water to stop it cooking. Keep the cooking liquid. When cooled, pat the chicken dry, then rub the sesame oil all over and leave covered to come to room temperature.

To make the spring onion relish:
Mix together the peanut and sesame oils in a small saucepan, add the onion and ginger and then turn on the heat. Let it come to a gentle fry over a moderate heat and cook, stirring occasionally for 10 minutes. Remove from the heat and stir in the salt and soy sauce. The flavour is supposed to be quite salty and intense. Leave to cool completely.

To make the rice, wash and drain until the water runs clear then leave to dry a little. Heat a saucepan with the oil and fry the spring onion and garlic for 2-3 minutes over a moderate heat. Add the rice and stir for 1-2 minutes to coat thoroughly. Add 4 cups of the chicken cooking liquid and the salt. Bring to a boil over a high heat and simmer for 2-3 minutes until air holes appear on the surface. Reduce the heat to low and cover the pan. Cook for 20-30 minutes without stirring until the rice is cooked and is just beginning to stick to the bottom. Cover the top of the pan with a tea towel, then replace the lid and leave for 10 minutes before serving.

SERVING:
Remove the skin and cut the chicken into large chunks. Serve a few chunks of chicken on a plate alongside a little mound of rice moulded from a small bowl. Add a few slices of cucumber and tomatoes and a sprinkle of fresh coriander. If you like, you can also serve some of the left over hot chicken broth with a little chinese greens in as a simple soup to accompany.

INGREDIENTS:
Spice paste:
1/2 teaspoon dried turmeric
1 tablespoon fresh galangal (chopped)
6 dried red chillies (soaked for 20 mins)
2 fresh hot red chillies (chopped)
3 macadamia nuts (pounded)
1 tablespoon shrimp paste
110g shallots (or onion)
1/2 tablespoon coriander powder

Soup:
2 tablespoons peanut oil
1.2 litres coconut milk
1 lemon grass stalk (trimmed and bruised at end)
500g king prawns (whole, with shells)
1/2 teaspoon salt
1/2 teaspoon sugar
2-3 tablespoons fish sauce
1/2 lemon (juice of)
1 teaspoon sugar

Garnishes:
fresh coriander leaves
fresh mint leaves
2 cups vermicelli noodles (cooked)
2 cups hokkien noodles (cooked)
shop-bought crispy onions
lemon wedges

To make the laksa paste:
Grind together all the ingredients for 20 minutes or so in a pestle and mortar until smooth. Set aside.

To make the soup:
Shell the prawns, removing the tails also. Set the flesh aside. Place all the shells into a large saucepan with 500ml water the sugar and salt. Bring to a boil and simmer for 15 minutes. Pass through a fine seive retaining the liquid. Discard the shells.

Heat a wok with the oil then add the laksa paste together with the lemon grass stalks and fry until the oils begin to separate. Tip in all the coconut milk, the prawn stock and fish sauce and bring to a boil. Simmer gently for 30 minutes.

Drop in the prawns and simmer for 3-4 minutes until cooked. Remove from the heat. Add the sugar and lemon juice to your taste.

SERVING:
Arrange about 1 cup of vermicelli noodles and about 1/2 cup hokkien noodles in the bottom of a large soup bowl then ladle over plenty of the broth and prawns. Add a small handful of mint and coriander and a few crispy onions and finished off with a lemon wedge. Serve immediately.

INGREDIENTS:
For the spice paste:
2 shallots (sliced)
3 cloves garlic (roughly chopped)
1 green chilli (sliced)
1/2 teaspoon ginger (chopped)
6 coriander stalks (chopped)
1 lemon grass stalk (white only – chopped)
1/2 teaspoon shrimp paste
1/2 teaspoon salt
1/2 teaspoon sugar

Other Ingredients:
250g pork steak (cut into thin strips)
3 shallots (sliced)
1/2 small carrot (small dice)
2 tablespoons red capsicum (diced)
1/2 cup frozen peas
4 cups cooked rice (cold)
2 tablespoons light soy sauce
2 eggs
Vegetable oil for frying
8 slices cucumber
1 tomato (sliced)

DIRECTIONS:
To make the paste, combine all the ingredients in a pestle & mortar or food processor and grind into a semi smooth paste. Set aside.

Heat a wok with 2 tablespoons of vegetable oil over a moderate/high heat. Add the pork and stir fry for 1 minute. Add the carrot, capsicum and shallots and stir fry for a further 2 minutes. Add the spice paste and stir fry for 1 minute. Add the peas and stir for 30 seconds then add the rice and mix well for 1-2 minutes until it’s nice and hot. Season with the soy sauce then remove from the heat.

Heat a small frying pan with about 1/2 cup oil over a moderate heat. When hot, break in an egg. Let it bubble up around the edges, this will make it crispier. Leave to cook without turning for about 1-2 minutes until the bottom is crispy and the yolk still runny. Drain on paper towels as you make the other egg.

SERVING:
Divide the rice onto 2 plates and top with the fried egg. Arrange a few slices of tomato and cucumber to the side then sprinkle with a few coriander leaves.

After a few days in Singapore on my return from the winter in the UK I sampled some delicious local food. I ate an amazing fish head curry which was cooked in a traditional Nyonya sauce. Nyonya food takes its influences from Chinese Malay cuisine but with a real south east Asian twist. While this curry was delicious, I decided to recreate it at home using salmon instead of a fish head. It’s a little more appealing to most people’s palette. Be sure to use the garnish of tomatoes, spring onions and coriander for this curry. It REALLY makes a difference.

RECIPE:

INGREDIENTS:
4 salmon fillets (skinned and boned)
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 stalk lemon grass (white part only, chopped finely)
1 teaspoon turmeric (fresh or powdered)
5 dried red chilles (soaked for 20 minutes in hot water)
3-4 fresh red chillies (finely sliced)
1 teaspoon salt
1 tablespoon fish sauce
4 tablespoons peanut oil
1 teaspoon sugar
1/2 lime (juice of)
1 tomato (chopped)
3-4 spring onions (thinly sliced)
2 tablespoons fresh coriander (chopped)

DIRECTIONS:
Rub the salmon fillets in half the salt, cover and leave for 15 minutes.
Pound the coriander and fennel seeds into a fine powder using a pestle & mortar. Place in a small bowl and set aside.

In the pestle & mortar, pound together the lemon grass, turmeric, dried chillies and fresh chillies and 1 tablespoon water into a smooth curry paste. Set aside.

Heat the oil in a wok over a moderate heat. When hot quickly add the powdered spices and curry paste and stir well, reduce the heat a little. Pour in 1/2 cup of the coconut milk and bring to a simmer. Let this simmer for 2-3 minutes until the oil separates. Now add the remaining coconut milk and 1 cup water, the remaining salt, fish sauce and sugar and bring to a gentle simmer, keeping the heat low for 12 minutes. Gently slide in the salmon and simmer, partially covered for 10 minutes until the fish is cooked through. Don’t stir the sauce as you’ll break up the salmon. Remove from the heat and check seasoning. Drizzle in the lime juice and shake the pan to mix in. Cover the wok and for the best results, leave for 30 minutes to develop in flavour.

Gently reheat the curry until just bubbling and simmer for 1 minute to ensure the fish is hot.

SERVING:
Carefully remove a salmon fillet and pour over some sauce. Sprinkle liberally with tomato, spring onion and coriander and serve alongside plain boiled rice.

I’m off on holiday for a few weeks – I shall be passing through delightful Singapore for a few days. While the place itself isn’t the most memorable of destinations, the food IS! A mixture of the regions delights and takes its influences from Chinese, Malay, Thai and in this case Sumatran food. It’s amongst my favourite styles of cuisine. There’s something so gratifying in their curries and spiced up salads, to their elaborate soups and laksas. It’s a diverse food which is never dull. I’m really looking forward to gorging myself on it. I made this as both a delicious curry and as a test to see how my cooking stands up to the real thing. I shall let you know. See you in a few weeks.

RECIPE:

INGREDIENTS:
1.5 kg chicken portions (cut into serving pieces)
1 1/2 teaspoons salt
1 teaspoon sugar
4 tablespoons vegetable oil
freshly ground black pepper
30 small dried red chillies (soaked for 10 minutes, de-seeded and roughly chopped)
8 shallots (chopped)
3 cloves garlic
1 teaspoon shrimp paste
10 macadamia nuts
400ml coconut milk
2 stalks lemon grass (white part only (lightly bruised with a rolling pin)
5-6 lime leaves
1 heaped teaspoon tamarind paste (diluted with 1/2 cup warm water)
1 teaspoon salt
2 teaspoons sugar

DIRECTIONS:
Mix together the salt, sugar, vegetable oil and pepper and rub all over the chicken. Cover and leave in the fridge for at least an hour (overnight is best).

Preheat oven to 220ºC
In a pestle and mortar, grind into a fine paste the chillies, shallots, garlic, shrimp paste and macadamia nuts and set aside.

Place the chicken in a lightly oiled roasting tin and roast in the oven for 10 minutes each side until lightly browned. Set aside.

Heat a wok with a little vegetable oil over a moderate heat. Fry the shallot paste, lime leaves, lemon grass for 1 minute then pour in half the coconut milk with 1 cup water, 1 teaspoon of salt and 2 teaspoons of sugar. Bring to a boil and simmer moderately for 10 minutes. Add the chicken and any pan juices and the tamarind water and simmer for a further 10 minutes. Add the remaining coconut milk and simmer again for 10 minutes until the chicken is tender. Remove from the heat, fish out the lemon grass and serve.

SERVING:
Serve with fluffy rice and some fresh cooling cucumber and tomatoes

Image used, with thanks from Kai Hendry at Flickr.

I have another recipe for rendang here which I’d made with lamb but on looking at it again I just found it quite fussy. I ate an amazing rendang at a restaurant last night. A Betawi restaurant – Betawi being an ethnic cuisine from Indonesia – and it was absolutely amazing. It looked less complicated than the last one I’d made so I hunted out a simpler recipe and gave it a try. I must say, even for such a seemingly complex dish, less is definitely more. Less hassle, more taste. Very easy.

RECIPE:

INGREDIENTS:
1kg beef (brisket or chuck – cut into 8 large chunks)
3x400ml cans coconut milk
6 red chillies (seeded and roughly chopped)
6 shallots (chopped)
1 stalk lemon grass (bruised on end)
1 tablespoon fresh ginger (grated)
1 teaspoon fresh galangal (grated)
1 bay leaf
1/2 teaspoon fresh turmeric
2 teaspoons salt
1 teaspoon sugar

DIRECTIONS:
Blend together the shallots, chillies, ginger and galangal in food processor until smooth. Put this into a large pan with all the other ingredients and stir. Bring to a boil then reduce the heat to low and simmer uncovered for 2 1/2 hours stirring occasionally. Remove the lemon grass stalk and turn up the heat. Simmer until the sauce is thick and the oil begins to separate. The meat may begin to stick so keep your eye on it. The meat should be tender with a thick glossy coating of sauce.

SERVING:
Sprinkle with roughly chopped peanuts and serve with rice and cucumber slices.

This is an alternative recipe for one of my favourite Malaysian curries. I would normally eat it with chicken, but pork works equally well so you choose. The vivid colour is so appealing – and the taste is so utterly delicious that I just can’t stop my urge to pile my bowl in a disgraceful heap of meat and sauce.

RECIPE:

INGREDIENTS:
For the paste:
6 dried red chillies (soaked in hot water for 20 minutes)
6 shallots (chopped)
5 cloves garlic (chopped)
1 tablespoon fresh ginger (chopped)
2 teaspoons fresh turmeric (or powdered)
2 teaspoons chinese 5 spice powder
1/2 teaspoon shrimp paste
1/2 teaspoon salt

For the curry:
2 teaspoons peanut oil
1kg pork (or chicken) (large cubes)
1 1/2 cinnamon sticks
400ml coconut milk
250ml chicken stock
1 tablespoon sugar
1 tablespoon tamarind pulp

DIRECTIONS:
For the paste:
Blend together all the paste ingredients into a semi smooth paste in a pestle & mortar or food processor.

For the curry:
Heat the oil in a large pan over a moderate heat. Fry the curry paste and cinnamon sticks for 1-2 minutes until fragrant. Add the pork and fry for 1-2 minutes more. Pour in the coconut milk and stock along with the sugar, salt, pepper and tamarind. Stir then bring to a simmer. Reduce the heat to low then gently simmer with the lid on for 1 1/2 hours until tender.

SERVING:
Serve over rice with a sprinkling of coriander and crispy onions.