Lempeng Pisang (barbecued banana pancake)

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.

Ayam Masak Merah (spicy chicken)

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

Zha Jiang Mian (Beijing noodles)

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.

Ayam Madu (Mamak honey chicken)

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.

Put Fak Thong (stir-fried pumpkin and pork)

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

Tom Yum Goong

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

Nam Prik Pao (chilli jam)

Use in soups, stir-fries or as a dipping sauce.

50g (4 tbls) sliced shallots
40g (3 tbls) sliced garlic
20g (15) dried red chillies
1 or 2 tbls dried prawns, pounded to floss
2 tbls thick tamarind water
2 tbls fish sauce
3 tbls palm sugar
1/2 cup oil (don’t be shy)

Fry shallots until brown – set aside.
Fry garlic until golden – set aside.
Fry chillies until just crisp – don’t overdo it.
Puree together shallots, garlic, chillies
and tamarind water.
Return jam to oil with fish sauce, palm sugar
and extra water if needed – cook until smooth and dark.
Store in fridge several months and use as needed.

Inspired by Jai Poon Lap seaside eatery, Pratchuap Kiri Khan

Kerabu Timun (cucumber salad)

1 scant tbls dried prawns
1 tbls dessicated coconut
1 small cucumber, deseeded & sliced
2 long red chillies, deseeded
1/2 tsp belacan powder
juice of 1/2 lime
1/2 tbls palm sugar
coriander/mint leaves

Pound prawns to a floss. Toast coconut.
Pound together chillies, belacan, lime and sugar.
Combine all ingredients and served garnished
with coriander and/or mint.

Inspired by Chef Ismail’s buffet at Restoran Rebung – KL

Tauge Kerabu (bean sprout salad)

1 cup bean sprouts
1/4 red capsicum, thinly sliced
2 tbls spring onion, chopped
2 tsp garlic, chopped
1 tsp soy sauce
1/2 tsp sugar
1/4 tsp chilli powder
2 tsp lime juice
1 red chilli, sliced
2 tbls roasted peanuts, lightly crushed

Combine sprouts, capsicum and spring onion.
Fry garlic until golden then mix with all
remaining ingredients.
Mix everything together and serve immediately.

Inspired by Chef Ismail’s buffet at Restoran Rebung – KL