Malaysia by Ping Coombes
June 6, 2017 by Jenny
Malaysia: Recipes from a Family Kitchen by Ping
Coombes , winner of MasterChef 2014, brings Malaysian
cuisine into the spotlight, from her family table to yours.
Drawing inspiration from her mother and from the late-night stalls
and street markets in her hometown of Ipoh, Ping has assembled over
100 authentic and approachable recipes that serve as the
perfect introduction to the tastes, textures, and colors of
Malaysian fare.
Ping delivers a full selection of condiments, oils and sauces
before setting out the main recipes which are broken down into the
following chapters: Small Plates and Snacks, Salads and Broths,
Rice and Noodles, Meat and Poultry, Fish and Seafood, Vegetables
and Eggs, ‘English’ Food, Sweet Things and Drinks.
From Beef Noodles Across Two Borders, Chicken and Sweetcorn Soup,
Nyonya Soy-Braised Whole Chicken with Garlic Butter Rice to
offerings from the ‘English’ chapter such as Malaysian Fish and
Chips and My Childhood Chicken ‘Chop’ – a gorgeous crispy chicken
cutlet that outshines any cutlet I have seen to date – there is
something for everyone. The die-hard adventurer who wants to dive
into Malaysian cuisine and the newbie that first wants to dip their
toes into the flavors will be equally satisfied with the selection
of recipes.
And the Sweet Things chapter is a bonus offering Peanut Butter and
Kaya French Toast Black Rice Pudding and Banana Springrolls along
with granitas, panna cotta and more. I bought this book myself when
it first came out in October of last year and have made a few of
the recipes all with excellent results – the Chicken Satay,
Malaysian Spicy Coconut Rice and the Minced Pork with Coriander and
Fish Sauce Noodles were all delicious.
Special thanks to Weldon Owen for sharing Ping’s recipe for
Stir-Fried Beef and Celery. Be sure to head over to our giveaway post to enter our contest.
DAGING LEMBU DAN SADERIServes 2-4
8 oz rib eye steak, cut into thin strips
The star of the dish here is the celery. It’s an undervalued vegetable and often an afterthought thrown into salads or soup stock, or served as crudits, or enjoyed with a Bloody Mary. But I love this vegetable. If I can have it stir-fried with loads of garlic, salt and white rice, I am a happy girl. I find the combination of medium-rare beef and celery divine, so here is my version of Cantonese black bean and beef, given a celery oomph. Serve it with plenty of rice or Congee (page 108).
Mix the ingredients for the marinade together in a bowl, add the beef, and stir to coat, then set aside for 20 minutes.
Soak the black beans, if using, in a bowl of cold water for 5 minutes, then drain.
Using a vegetable peeler, carefully peel a thin layer off the celery ribs, to ensure they’re not stringy. Then cut them lengthwise into 1⁄2-inch-wide batons.
Heat half of the oil in a wok or frying pan until smoking, then add the marinated beef and fry over high heat for 30 seconds. Remove the beef and set aside. There might be bits of beef left in the wok or pan, but don’t worry – it all adds to the flavor of the dish.
Turn down the heat to medium, add the remaining oil and the crushed peppercorns, drained black beans, and garlic, and fry for 1 minute, until fragrant (be careful not to burn the mixture). Add the celery batons and fry for 2-3 minutes, then return the beef to the pan, add the oyster sauce and water. Stir and cook for 30 seconds longer. Serve immediately.
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