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CHEF ISMAIL MALAY HERITAGE CRUISINE COOKBOOK AUTHENTIC MALAY RECIPES

By • Dec 1st, 2010 • Category: Books, Food & Beverages

CHEF ISMAIL MALAY HERITAGE CRUISINE COOKBOOK AUTHENTIC MALAY RECIPES

The Malay Heritage Cuisine cookbook written by Malaysian famous celebrity chef,  Chef Ismail Ahmad has shown method and ingredients of almost every Malay dish you can think of. Publishes by  Marshall Cavendish, the cookbook give an authentic taste form varies collection of Malay recipes from malay culinary. One cannot find certain fresh Malay kampung herbs here in the shops or vegetable gardens but one does without or improvises with a sub. Flavoured rice styles include Wedding Rice (prettily named Nasi Orang Kahwin, Nasi Lambaian Syawal), Nasi Dagang Terengganu and Nasi Minyak Orang Kampung.

 

CHEF ISMAIL MALAY HERITAGE CRUISINE COOKBOOK AUTHENTIC MALAY RECIPES

Friends and acquaintances have been intrigued by these rice dishes and some have asked for the recipes of Biryani Rice and Nasi Lemak Utara. The latter gets a boost of extra flavour from lemongrass, garlic, shallots, black peppercorn and fenugreek seeds other than pandan leaves and ginger in the usual Nasi Lemak.

From Chef Ismail, I learnt about Chicken Kerutub, a dry curry which is similar to Chicken Rendang except it has no lemongrass and kaffir lime leaves; instead it contains dried shrimp paste (belacan) powder and Kurma curry powder.

One Russian woman whom I taught how to make Tamarind Fish Curry told me her family loved it and Malay-style curries opened up a whole new food world for them. The aromatic and fresh tasting curries really suited their palates, she said.

The non-curry dishes include Pineapple, Cucumber and Carrot Pickle (Acar Jelatah), Grilled Herring, Young Banana in Coconut Gravy (Lemak Putih Pisang Muda), Stuffed Chillies (Solok Lada) and Grilled Aubergine Salad (Lawar Terung). Don’t you simply love the Malay names?

Malays love sweet things, so our worthy chef has given us recipes for Fried Sepang Cake, Egg Dodol, Golden Laces (Jala Emas), Rice Cake in Coconut Milk Sauce (Lompat Tikam, another amusing name!) and Sweet Durian-flavoured Glutinous Rice (Wajik Durian), among others.

Chef Ismail has stamped his cookbook with his personality by including recipes that are not of Malay heritage but simply because he loves them: Fried Tilapia With Lemon Butter Sauce, Roast Potato With Minced Chicken Filling and Grilled Leg of Lamb.

One cannot deny the influence of Thai cuisine on Malay food. Chef Ismail has given a nod to our neighbours’ aromatic gastronomy by having Thai Style Salad, Vegetables and Beancurd Curry Thai Style (Lodeh Siam), Thai Style Soup and Thai Style Chicken (on skewers or satay sticks with vegetables).

Now that coconut has been declared ‘good for our health’, there’s no reason not to enjoy Malay cooking at least once a week. Just go easy on the sugar and oil. Chef Ismail has done his heritage proud and all of us gourmands a favour by sharing with us, and posterity, his best loved flavours.
source:  LOU JOON YEE, the star

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