Malaysia is a cool country when it comes to culinary history. They have the Malay people, along with large minority populations of Indian and Chinese people. They also have colonial influences from the British and Portuguese. Their food is almost fusion in itself.
I also like that they do not worry too much about food being hot: it all gets served together. This is nice because serving scorching hot food is, quite frankly, a hassle. A hassle worth going to when the food calls for it, but in this case, it is fine to let rice steam for 15 minutes after cooking.
The narrator is Norman Musa. He hails from Penang, but is better known for Ning restaurant in Manchester.
Most of the recipes followed a set pattern. You would start by blitzing a mixture of ingredients: typically chilli, garlic, cinnamon, star anise and onion (or not, in my case) then mixing it with some ground cinnamon and a pandan leaf, before frying it and adding some meat.
It turns out that you can get pandan leaf in Leeds. Many of the other rare ingredients we were unable to procure. Musa also uses dried chilis in most of his recipes. We managed to pick up a bag of a few hundred at the international supermarket.
Fish pate. I have no idea if I was doing this correctly.
Indian lentil patties.
Spicy baked haddock.
Beef with pineapple.
Beef with tomatoes.
Aromatic chicken curry.
Beef with rice.
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This entry was posted on Friday, March 17th, 2017 at 11:00 am and is filed under Books, Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.