Mini Authentic Malay Cooking by Ismail

Author:Ismail
Language: eng
Format: epub
ISBN: 9781462913848
Publisher: Tuttle Publishing

Homestyle Malay Chicken Soup

The spices used in this soup has both Malaysian Chinese and Indian influence— ginger and garlic from the Chinese; while cumin, coriander and the rest of the spices are an influence from the Indians. This dish also works well with beef.

4 cups (1 litre) water

2-cm (¾-in) ginger, peeled and crushed

3 cloves garlic, sliced

1 onion, cut into 6 wedges

1 potato, peeled and cut into 8 wedges

500 g (1 lb) chicken pieces, rubbed with salt, keep aside for 10 minutes

1½ teaspoons salt

Crispy Fried Shallots (page 7), to garnish

1 spring onion, cut into short lengths, to garnish

1 stalk Chinese celery, cut into short lengths, to garnish

2 slices lime

Spice Bag

½ teaspoon cumin seeds

½ teaspoon fennel seeds

½ teaspoon coriander seeds

3 cloves

1 star anise pod

3 cardamom pods

10–15 peppercorns, crushed

1 cinnamon stick, crushed

1 To make the Spice Bag, tightly wrapped all the ingredients in a piece of muslin cloth and tie with a piece of string.

2 Heat the water in a saucepan over medium heat. Place the Spice Bag into the water. Add the ginger, garlic and onion, and bring to a boil.

3 Add the potato wedges and let it simmer for 5 minutes. Then add the chicken pieces. Allow to simmer for another 10 minutes or until the meat is cooked. Add the salt. Remove from the heat. Discard the Spice Bag.

4 Transfer the meat and soup to a soup tureen. Garnish with the Crispy Fried Shallots, spring onion and celery. Squeeze over the lime juice and serve with rice and other dishes.

Serves 4–6

Preparation time: 10 mins

Cooking time: 25 mins

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