Malaysia on the menu (+ recipes)

It's "May-laysia" month and Kiwis are being tempted to try the unique blend of flavours and ingredients that make up Malay cuisine, either at home or at one of  50 restaurants around the country.
The intermingling of different cultures has long influenced the recipes and cooking techniques of Malaysia. In the 15th century Middle Eastern traders left their imprint on the cuisine. The following century, the Portuguese colonists of Melaka (Malacca), on the southwestern side of the Malaysian peninsula,  introduced European influences to the cooking. And during the 19th century, when the British gained control of Malaysia, Chinese and Indian workers - along with
their culinary heritage - were brought from nearby regions.
Nowadays, the Malays, Chinese and Indians continue to create their own dishes, but the potpourri of cuisines has led to a number of dishes that are uniquely Malaysian. Nonya cuisine, for example, is a blend of Malay and Chinese elements and one of the most distinctive in the country.
The Malaysia Kitchen programme, initiated by the Malaysia External Trade Development Corporation, celebrates the heritage and cultural diversity of Malaysian cuisine, from authentic traditional delicacies to complex gourmet fusions of subtle flavours and rich spices. For more information and where to buy special ingredients visit www.malaysiakitchen.co.nz.
Malays love rich, sweet desserts often based on glutinous rice, sago, mung beans and bean flour. Coconut milk provides the richness and palm sugar adds sweetness. Sweet spices such as cinnamon, cardamom and cloves often flavour desserts.
Many ingredients for Malaysian cooking can be found at your local supermarket or Asian food store.
RECIPES
SATAY DAGING
Beef satay
500g-600g rump steak
2 tsp each: ground cumin, turmeric, fennel seeds
Finely grated rind lemon
1 tsp salt
1 tbsp brown sugar
1/4 cup thick coconut milk
Soak about 12 small bamboo skewers in water for a least one hour. Trim the steak if necessary. Cut the beef into 2-3cm cubes. Combine the remaining ingredients in a bowl. Stir until the sugar is dissolved. Add the beef and mix well. Cover and marinate for at least one hour. Thread about four pieces of beef on to each skewer. Grill or barbecue for about three to four minutes each side, until browned and cooked through. Great served with rice, fresh herbs and a mango salad. Serves 4.
MANGO KERABU
Mango salad
1 large ripe mango, peeled
10 mint leaves, chopped coarsely3 tbsp coarsely chopped coriander leaves
1/4 tsp sambal oelek (chilli paste)
Squeeze lime juice
Dice the mango and combine with the herbs and sambal oelek. Squeeze the lime juice over the mango just before serving at room temperature. Serves 4.
NASI KERABU
Rice with herbs - delicious
1 cup rice
2 cups water
2 stalks lemon grass, bruised
2cm piece galangal or root ginger, bruised
1 kaffir lime leaf
2 tbsp coconut cream
Toppings:
2 kaffir lime leaves, very finely sliced
4 shallots, diced
1/2 cup each: sliced basil leaves, coriander leaves, mint leaves
1/2 telegraph cucumber, peeled and sliced
Wash the rice well under cold running water in a sieve. Place in a saucepan (or rice cooker) with the two cups of water, lemon grass, ginger, kaffir lime leaf and coconut cream. Cover and bring to a simmer. Cook on low heat until the water is absorbed and the rice cooked. If cooking in a saucepan, you may need to add a little extra water. Meanwhile, arrange the toppings on a platter. To serve, each person helps themselves to the rice and mixes the toppings through the rice. Serves 4.
AYAM PERICK
Spicy grilled chicken
1 tsp each: ground turmeric, chilli powder
1 tbsp sugar
1/2 tsp salt
8-10 skinned and boned chicken thighs
Spice Paste:
6 cloves garlic
5 shallots
6 cashew nuts
1 tbsp grated root ginger
1-3 tsp chopped, seeded chilli
Sauce:
3 tbsp canola oil
2 tsp tamarind pulp
4 stalks lemon grass, bruised
1/2 cup water
1 cup thick coconut cream
1 tbsp sugar
Salt to taste
Combine the turmeric, chilli powder, salt and sugar. Rub into the chicken and marinate in the fridge for at least one hour.
Grind the ingredients for the spice paste in a pestle and mortar or small blender.
To make the sauce, heat the oil in a small saucepan. Fry the spice paste, tamarind and lemon grass gently for five minutes. Add the water and simmer for three minutes. Add the coconut cream, sugar and salt and simmer for five minutes.
Preheat a barbecue or grill. Place the chicken on the grill and baste with the sauce. Grill for about six minutes each side or until cooked, basting often. Serves 4.
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