My Rendang Isn't Crispy and Other Favourite Malaysian Dishes (9789814868105) by Olpin Zaleha Kadir

Author:Olpin, Zaleha Kadir [Olpin, Zaleha Kadir]
Language: eng
Format: epub
Publisher: Marshall Cavendish Intl Pte Ltd

Tempering Spices

3 cloves

5-cm (2-inch) length

cinnamon stick

2 star anise

4 cardamom pods

Spice Paste

3 shallots, peeled

2 cloves garlic, peeled

7.5-cm (3-inch) knob ginger,

peeled

2 candlenuts

Spice Powders

2 Tbsp chilli powder

3 Tbsp coriander powder

1 tsp turmeric powder

2 tsp cumin powder

125 ml (4 fl oz / ½ cup) water

My Malaysian chicken curry is a spicy yet creamy dish that goes well with

rice or bread. In Malaysia, the spice mix can be readily purchased from

the wet market, although my parents used to make their own. They would

wash the raw spices, dry them under the sun, toast them, then bring them

to the mill to have them ground into powder. Having lived abroad for the

past 18 years, often in places where I could not purchase Malaysian curry

powder, I started mixing my own, although not to the same extent as my

parents. I simply mix spice powders together. It took me a few attempts

to get the mix right, but I finally got the thumbs up from my mum. Try it!

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