1 stalk lemongrass
1 shallot, halved and sliced
2 birds eye red chillies, finely sliced
1 kaffir lime leaf, finely shredded
pinch trasi powder
1 tbls lime juice
dash coconut oil
Bruise and finely slice lemongrass.
Combine all ingredients with a generous pinch of salt.
Serve with barbecued fish and ‘sambal tomat‘, or
with nasi campur.
Inspired by Warung Mina, Renon – Denpasar
2 cloves garlic, crushed
2cm ginger, shredded
3-4 shallots, thickly sliced
1 cup pineapple chunks
1 small cucumber, cut in chunks
4 small green chillies, sliced
1 tomato, cut in wedges
1 tbls sugar
1 tbls rice vinegar
1 tbls soy sauce
Heat 1 tbls oil and sizzle garlic.
Add all remaining ingredients with 1 tbls water
and fry until tomato starts to soften.
Inspired by buffet lunch at Nasi Kandar Era – Lumut
200g squid, diced
2 cloves garlic, crushed
2 eggs
4 shallots, sliced thickly
4 birds eye green chillies, bruised
1 tbls ginger, shredded
2 tbls carrot, shredded
2 tbls snake bean, sliced
2 tsp dried chilli flakes
1/2 tsp belacan powder
1 tbls oyster sauce
1 tbls soy sauce
2 cups cold, cooked rice
2 tbls coriander leaves
cucumber slices
Heat 2 tbls oil and saute squid and garlic
until just opaque – remove from pan.
Reheat oil and add eggs – move gently in pan until almost set.
Add shallots and green chillies – stir.
Add ginger, carrot, snake bean and chilli flakes – stir.
Add belacan, sauces, then rice – stir. Add squid and stir until rice is hot.
Remove from heat and stir through coriander. Serve garnished with cucumber.
Recipe from Makcik Chah, Teluk Nipah – Pangkor
2 cloves garlic, crushed
50g chicken, diced
1/8 tsp belacan powder
1 onion, sliced
180g cabbage, sliced
50g carrot, shredded
2 red bird’s eye chillies, sliced
1/4 tsp sugar
1 tbls soy sauce
Heat 2 tbls oil and saute garlic, chicken
and belacan until coloured.
Add onion, cabbage, carrot and chillies
– fry until coloured.
Add sugar and soy sauce – stir 2 to 3 minutes.
Inspired by Kedai Makan Liasari, Teluk Nipah – Pangkor.
2 bananas, mashed
1/4 cup flour
1/2 tbls sugar
2 heaped tbls grated coconut
(NOT dessicated coconut)
pinch salt
1/2 tbls sugar (extra)
2 pieces banana leaf 30cm x 30cm
Combine banana, flour and sugar –
smear onto banana leaves.
Combine coconut, salt and sugar –
place onto batter and fold carefully to enclose.
Seal edges of leaves and barbecue 5 minutes each side.
Recipe from seaside street vendor, Teluk Nipah – Pangkor.
2 chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 tsp turmeric powder
1/2 tsp salt
6 dried red chillies, soaked in water
2 cm ginger
2 cloves garlic
1 onion
1 tomato
1 tbls tomato paste
1 red onion – 1/2 in rings
– 1/2 sliced
1 stalk curry leaves
1 tbls palm sugar
1 tbls oyster sauce
1 tsp tamarind, soaked in water
Coat chicken in turmeric and salt, then fry until
golden and almost cooked – set aside.
Puree together drained chillies, ginger, garlic and onion – set aside ‘puree 1’.
Puree together tomato, tomato paste and 1/2 cup chilli soaking water – set aside ‘puree 2’.
Heat 3 tbls oil and fry sliced red onion until fragrant, add curry leaves – sizzle.
Add ‘puree 1’ and saute until fragrant.
Add ‘puree 2’, tamarind, palm sugar, oyster sauce and chicken – simmer 20 minutes, covered, until cooked.
Add onion rings – cook 1 or 2 minutes.
Inspired by Kedai Makan Liasari, Teluk Nipah – Pulau Pangkor
150g pork mince
1 tsp cornflour
1/4 tsp white pepper
1 tbls pounded ginger
4 cloves garlic, pounded
3 dried shitake mushrooms, soaked
1 tsp sugar
2 tbls yellow bean paste
1 tbls dark soy sauce
450g fresh wheat noodles
1 carrot, julienned
300g cabbage, chunky cut
2 spring onions, sliced
Combine pork, cornflour and white pepper.
Heat 2 tbls oil and fry pork 1 minute until browned.
Add ginger, garlic and sliced mushrooms – stir 2 minutes.
Add bean paste, sugar, dark soy sauce and 1/2 cup of the
mushroom stock – simmer 5 minutes.
Add carrot and cabbage – stir.
Add noodles and spring onion – stir until hot and well combined.
Inspired by random noodle vendor – Beijing.
2 chicken thighs, skin on
1 tbls oyster sauce
1/2 tsp turmeric powder
6 dried red chillies, soaked
8 cloves garlic
4 Asian shallots
1 small onion, sliced
1 tbls oyster sauce (extra)
1/2 tsp dark soy sauce
1 tbls sugar
1 tbls lime juice
3 tbls honey
Score thighs deeply and marinate in oyster sauce
and turmeric 30 minutes.
Puree together chillies, garlic and shallots – set aside.
Fry chicken until golden – set aside.
Fry onion until soft, add pureed chilli paste and fry until oil separates.
Add all remaining ingredients and 1/4 cup water – mix well.
Return chicken to pan, cover and cook 30 minutes.
Inspired by Nasi Kandar Era – Lumut.
6 cloves garlic, crushed
250g pork, thickly sliced
500g pumpkin, sliced
3 tbls fish sauce
2 tbls sugar
3 eggs, beaten
Heat 2 tbls oil, add garlic and pork –
stir-fry 1 minute.
Add pumpkin – stir 3 minutes.
Add fish sauce and sugar, cover and cook
5-10 minutes until just turning mushy.
Add eggs – mix well until just set.
Inspired by street vendor in Soi Rambutri, Banglampoo – Bangkok
300g large raw prawns
5 slices galangal, bruised
2 stalks lemongrass, sliced and bruised
5 kaffir lime leaves, torn
2 cloves garlic, bruised
5 green birds eye chillies, bruised
2 Asian shallots, sliced
4 tbls fish sauce
1 tsp sugar
100g straw OR button mushrooms, halved
6 cherry tomatoes, halved
1.5 tbls nam prik pao (see recipe)
3 tbls evaporated milk
4 tbls lime juice
2 tbls coriander leaves
Peel and de-vein prawns – set aside.
Dry-fry prawn heads and shells until colour changes,
then add 3 cups water and bring to boil – strain.
Return prawn broth to simmer and add galangal,
lemongrass, lime leaves, garlic, chillies, shallots
and fish sauce – simmer 2 minutes.
One by one add – sugar, mushrooms, prawns, tomatoes,
nam prik pao and evaporated milk – bring to simmer,
then remove from heat and add lime juice.
Serve immediately garnished with coriander leaves.
Inspired by Jai Poon Lap seaside eatery, Pratchuap Kiri Khan