The Malaysian Kitchen
July 20, 2017 by Jenny
The Malaysian Kitchen: 150
Recipes for Simple Home Cooking by Christina Arokiasamy is a
balance of authentic Malaysian favorites like Beef Rendang and Char
Kway Teow Noodles, while also sharing her own modern iterations,
such as Wok-Fried Spaghetti with Kale and Sambal (which we are
sharing with you today).
Vivid on-location photography by David Hagerman takes the reader
into the spice markets, coffee houses, fishing villages, and
kitchen gardens that inspired each recipe and food photography by
Penny De Los Santos brings those recipes to life.
While I appreciate authentic, I am a huge fan of titles that mix
it up a bit – giving a new twist to classic recipes. Street food is
another passion of mine and the author has devoted a chapter to
this with recipes for Five-Spice Savory Potatoes, Ginger-Sesame
Chicken Wings and Nasi Lemak (a rich and creamy rice). I have made
the potatoes and the wings and both were scrumptious. I want to try
the Five-Spiced Barbecue-Roasted Pork later this month when we are
having new friends over – that with the Nasi Lemak should be
impressive.
Desserts are also served up with recipes for Vanilla Thins, Banana
Bonbons, Pandan Chiffon Cake and lots of other sweet treats. The Malaysian Kitchen is a perfect balance
of the classic dishes of Malaysia meshing well with today’s cook.
Christina is also the author of The Spice Merchant’s Daughter, another favorite
on my bookshelf.
Special thanks to HMH and the author for sharing a recipe with our members today. Head over to our cookbook giveaway page to enter our contest to win a copy of this beautiful book.
MALAYSIAN WOK-FRIED SPAGHETTI
WITH KALE AND SAMBAL
SPAGHETTI GORENG
This is my modern take on the quintessential Malaysian comfort food mee goreng (page 150). This common dish is prepared at makeshift stalls and small coffee shops throughout thecountry. The locals normally gather around popular mee goreng trucks with a plate in theirhands as the vendor stir-fries the noodles in a large cast iron wok attached to the trunk.I love this modern adaptation in its use of spaghetti, soy sauce, and sambal, all tossed in thesizzling-hot wok. I have also replaced Asian greens with kale, cabbage, and tofu, as theirtextures easily pair with spaghetti. Since the recipe uses spaghetti, the noodles will not be astender as fresh yakisoba in traditional mee goreng; nevertheless, it is satisfying and keepingwith the Malaysian style of seasoning. Before stir-frying make sure you have all your ingredientsready to go. This dish is prepared quickly, and any delay in the process or sequence caneither overcook the ingredients or make the noodles stick to the wok. And keep in mind asyou stir-fry that you want the noodles to make contact with the side of the wok, where it is the hottest, in order to obtain a charred flavor.
SERVES 4
¼ cup extra-virgin olive oil or peanut oil
6 cloves garlic, minced
2 large shallots, thinly sliced
2 tablespoons Sambal Ulek (page 44 or store-bought)
½ head cabbage, finely chopped
2 cups chopped kale
8 ounces store-bought fried tofu, thinly sliced
1 pound spaghetti, cooked al dente
¼ cup kicap manis (sweet soy sauce – if you cannot find, adding
brown sugar to soy sauce will work to the consistency of molasses,
or to taste)
3 tablespoons soy sauce
2 large eggs, beaten
Heat a wok or a large deep skillet over medium heat for about 40 seconds. Add the oil, pouring it around the perimeter of the wok to coat the sides and bottom. When the surface shimmers slightly, add the garlic and shallots and cook until golden and fragrant, about 2 minutes. Add the sambal and cook for another for another 30 seconds, until fragrant and the oils separate onto the surface.
Add the cabbage, kale, and tofu and stir-fry until the vegetables are slightly wilted, about 1 minute.
Now add the cooked spaghetti and toss well to combine with the vegetables, mixing carefully to prevent the noodles from breaking; stir-fry for about 3 minutes. Add the kicap manis and soy sauce and continue to mix well.
Push the noodles to one side of the pan. Add the beaten eggs on the opposite side to create a thin layer and then immediately bring the noodles back over the egg. Do not stir or mix at this point; allow the egg underneath to set and to cook undisturbed for at least 30 seconds. Raise the heat to medium-high, then gently lift the noodles from underneath and stir-fry continuously until the eggs are fully cooked, about 2 minutes; the noodles should no longer appear wet from the eggs.
Continue to stir-fry for 1 to 2 minutes more, then taste and add more kicap manis if needed. Serve immediately.
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