Khao Pad Sapparot (pineapple fried rice)

2 cloves garlic, chopped
2 tbls dried prawns, pounded
1 egg
2 cups cold, cooked rice
1 tsp sugar
1 tbls fish sauce
1 tbls soy sauce
3 shallots, diced
2 large red chillies, diced
1 spring onion, sliced
1 cup fresh pineapple, diced
1 handful coriander leaves
1 cucumber
barbecued seafood to serve

Heat 2 tbls oil and stir fry garlic, dried prawns and egg until almost set.
Add rice and stir well. Add sugar, soy sauce, fish sauce, shallots,
chillies, spring onion and pineapple – mix well.
Add most of the coriander and stir fry until well heated through.
Serve garnished with extra coriander leaves, cucumber and barbecued seafood.

Inspired by Puikee eatery, Thanon Phra Sumen – Banglampoo, Bangkok

Fuul Medamis (Egyptian fava beans)

1 cup dried fava beans, soaked
1 bay leaf
2 cloves garlic, crushed
1 tsp cumin powder
TO SERVE:
3 hard-boiled eggs
finely chopped parsley
1 tomato, diced
spring onion, sliced
shredded lettuce
lemon wedges
olive oil
pickled cucumbers/chillies
eggplant, sliced and grilled
Egyptian flatbread

Boil fava beans in fresh water with bay leaf until tender.
Add garlic, cumin and salt – mash roughly.
Mash and egg into each serving.
Combine parsley, tomato, spring onion and lettuce.
Serve beans garnished with a generous splash of olive oil, lemon wedges and pepper.
Make flatbread sandwiches stuffed with beans, salad and eggplant.

Inspired by random vendor in Port Said – Egypt

Pulinkari (coconut pumpkin curry)

10 dried red chillies
1 tsp fenugreek seeds
1 cup dessicated coconut
500g pumpkin, cut in 3cm cubes
200g wintermelon, cut in 2cm cubes
1/4 tsp turmeric powder
2 tbls tamarind, soaked in a little water
2 tbls coconut oil
2 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida
1 stalk of curry leaves

Dry roast chillies until aromatic then soak in water to just cover until soft.
Dry roast fenugreek seeds. Dry roast coconut until golden brown.
Cool and combine coconut, fenugreek and drained chillies –
grind to a course paste with some chilli water – set aside.
Remove pulp from tamarind water.
Place pumpkin and wintermelon in a saucepan with turmeric,
tamarind water, salt and 1.5 cups water – simmer 15 to 20 minutes until tender.
Add coconut paste, mix well then remove from heat.
For tempering heat coconut oil and sizzle mustard and cumin seeds, add
asafoetida and curry leaves – when they start spluttering add to curry and mix well.

Inspired by random curry house, Kottayam – Kerala

Urap (Balinese salad)

2 shallots
3 red bird’s eye chillies
1 cm fresh galangal
1/4 tsp trasi powder
2 kaffir lime leaves, shredded
1 tsp palm sugar
100g grated coconut
1 tbls coconut oil
80g kangkung leaves
2 snake beans, slivered
80g beansprouts
80g cabbage, shredded

Puree together shallots, chillies, galangal,
trasi, lime leaves and palm sugar.
Dry fry coconut until browned, add coconut oil
and pureed paste – saute 15 minutes.
Blanch vegetables individually, refresh in cold water
then mix with sauteed coconut.

Inspired by breakfast stall in alleyway, Pasar Satrya – Denpasar

Ais Kreem Ma Prao (coconut ice cream)

400ml thick coconut milk
1/4 cup sugar
1/4 tsp vanilla paste

Refrigerate coconut milk overnight.
Blend all ingredients together until smooth.
Churn in ice cream maker 30 minutes. Freeze.
Serve with sticky rice soaked in sweet coconut milk,
peanuts, basil seeds, etc…

Inspired by Natthaporn Coconut Ice Cream shop,
Rattanakosin – Bangkok

Sambal Matah Sereh (Balinese lemongrass sambal)

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

Mamak Sweet and Sour Vegetables

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

Nasi Goreng Sotong (fried rice with squid)

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

Kobis Goreng (cabbage stir fry)

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.

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.