FOOD & RECIPES PAGE
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RECIPES FROM WANITHA TANASINGAM'S
EASTERN COOKING CLASSES
The following recipes are from Wanitha's new book,
"Easy Eastern Entertaining,"
To Cook With Love, visit her web site at
http://www.wanitha.com
| 1. Malaysian Fried Rice Noodles | |
| 2. Indonesian Peanut Sauce (satay) | |
| 3. Spicy Vegies in Coconut Milk |  |
| Indian Raita | coming soon |
| Thai Prawn Soup (Tom Yum Kung) | coming soon |
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Malaysian Fried Rice Noodles
This Award Winner is a hawker's recipe from the street stalls in Penang.
| 1 tablespoon oil | 35 gr fish balls |
| 2 cloves garlic, finely chopped | 350 gr Kway Teow (rice noodle) |
| 1/2 tablespoon Sambal Chilli paste (or to taste) | 1-1/2 tablespoons light soy sauce |
| 1 Lup Cheong (Chinese sausage) | 1 cup fresh bean sprouts |
| 75 gr Char Siew (red barbecued pork) | 11 teaspoon sesame oil |
| 200 gr raw prawns | 1 tablespoon fried shallots |
| 200 gr cockles (optional) | 2 eggs |
| 35 gr fish cake | 4 sprigs chives |
Cut Kway Teow into strips, one centimetre wide. Cut Lu Cheong into very thin diagonal slices. Slice Char Siew into thin slices. Shell and remove veins from prawns. Shell cockles. Pinch straggly tails off bean sprouts. Slice fish cakes. Cut chives into 2.5cm lengths.
Heat the oil in a wok. Fry garlic and Sambal over a medium heat. Add Lup Cheong with garlic and chilli. Fry Lup Cheong well. Then add Char Siew. Add prawns and stir fry until pin,. Add cockles and mix well. Add fish cakes and balls. Add Kway Teow to the wok with cooking ingredients. Sprinkle with light soy sauce and dark soy sauce. Clear the middle of the wok. Pour in the eggs, cover with Kway Teow and allow to cook for a minute. Toss well, adding chives and bean sprouts. Serve hot garnished with fried shallots and sesame oil.
Indonesian Peanut Sauce (satay)
| 10 dried chillies, seeded | 1 stalk lemon grass, crushed |
| 2 cloves garlic | 150 gr roasted peanuts, coarsely ground |
| 12 shallots (small onions) | 5 cups coconut milk |
| 2 cms ginger | 1 tablespoon tamarind past |
| 2 cms galangal | 1/2 cup water |
| 1 tablespoon coriander | 2 teaspoons sugar |
| 1 cm dried shrimp paste | salt to taste |
| 3 tablespoons cooking oil |
Add half a cup of water to tamarind paste. Mix and stir off the residue. Set tamarind juice aside. Heat oil in a saucepan and fry the ground ingredients until aromatic. Add lemon grass, ground peanuts and coconut milk. Bring to the boll, stirring continuously to prevent sticking. Reduce heat once the mixture comes to the boil. Add the tamarind juice, sugar and salt to taste. Simmer until the sauce is thick, then remove from heat. Serve with gado gado [or just about anything! -- DL]
SAYUR LODEH
(Spicy Vegies in Coconut Milk)
| * 750gr sliced fresh vegies | * 4 cups coconut milk | |
| * 2 cloves garlic, finely sliced | * 1 cup thick coconut milk | |
| * 1 medium onion, finely sliced | * 2 cloves garlic | |
| * 1/2 teaspn finely grated ginger | * 2 teaspns tomato paste | |
| * 1 stalk lemon grass | * 2 teaspns paprika | |
| * 6 dried curry leaves | * 2 teaspns ground pepper | |
| * 1 cinnamon stick | * soy sauce to taste | |
| * 1/2 teaspn turmeric powder | * (bean curd optional) | |
| * 2 fresh chillies (seeded & sliced) | * (nuts optional) | |
| * salt to taste | * (seafood optional) |
Peel and cut the vegetables in matching sizes. Keep each vegetable separate. Start adding the vegetables when cooking, according to the hardness. starting with the vegetable which needs the most cooking like potato before carrots followed by zucchini. Put all ingredients except sliced vegetables, salt and thick coconut milk into a large saucepan and simmer gently uncovered for approximately ten minutes.
Add the vegetables with salt and cook until vegetables are crisp. Add thick coconut milk, simmer and turn off heat before coming to the boil.
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