Fried Tamarind Shrimps - Assam Heh
© Dennis K H Sim, licensed to About.com
Some of the early Chinese migrants to Malaysia ended up marrying the local Malays and from their union, we now have Peranakan or Nyonya cuisine which is a delightful mix of Malay and Chinese cooking that is full of flavor and color.
The history of the Nyonya people dates back to the 15th century, and its legacy is a variety of scrumptious dishes and desserts that range from spicy and tangy to rich and sweet. One of these dishes is the Fried Prawns in Tamarind Sauce or Assam Heh. This dish is salty and tangy and tastes like it has been barbecued, a result of it being cooked until it is slightly burnt.
A great way to enjoy this dish is to eat it with plain boiled rice and Malaysia’s popular Sambal Belacan. Combine this with a simple stir-fried vegetable so that it is not only a delicious meal but a well-balanced one.
Grilled Skate – Ikan Bakar
© Dennis K H Sim, licensed to About.com
One of my readers, Shantihh, asked for this ikan bakar or grilled fish recipe, in particular the grilled Skate. She had sampled it on one of her trips to Kuala Lumpur.
Ikan bakar is a favorite at hawker centers around Malaysia. Slices of the fish are marinated thoroughly with a fragrant paste of turmeric, shallots, onions and other ingredients. The fish is then grilled over charcoal until it turns completely crispy, sometimes to the extent of being slightly burnt and black around the edges. Like Shantihh, grilled skate is one of my favorite hawker foods.
I found out that the ikan bakar stalls on Kuala Lumpur’s Bellamy Road, at the back of the King’s Palace is the place to go if you have a hankering for grilled fish. Just let your nose follow the smoke…
Shantihh, if you are reading this, there are at least three different dipping sauces for grilled fish that I know of, and in Bellamy Road, I discovered a fourth. However, it was slightly too sweet for my taste, so I have opted for a simple sambal belacan sauce to go with this grilled Skate recipe. Just remember to add some sliced shallots and a squeze of lime juice. I hope you enjoy it.
Sambal Belacan
© Dennis K H Sim, licensed to About.com
The next time you eat Malaysian food, try the Malaysian dipping sauce, Sambal Belacan (pronounced as bella’chan). It goes well with starters, is excellent with main courses and plain white rice and is a must with noodles and fried rice dishes like nasi goreng.
It is very simple to prepare. All you need do is blend some belacan and fresh cayenne peppers. Belacan is a dried prawn paste that may need a bit of getting used to. It is wonderful when toasted and combined with fresh spicy chilies. Before serving, squeeze some lime juice into the sauce for a tangy refreshing taste.
For convenience, make loads of it at one go, keep the extra Sambal Belacan in the freezer to enjoy every time you have a Malaysian or Southeast Asian dish.
Basic Southeast Asian Ingredients
When I first started cooking as a teenager, I had trouble remembering the numerous ingredients found at the wet market. This is going back many years- the wet markets in Asia usually do not provide descriptions of the items being sold, which made it frustrating for me when I shopped in supermarkets in the West.
I recall taking photographs of the many spices, herbs and vegetables, at the wet market accompanied by my mother, using a simple compact camera.
Years later, as I present Southeast Asian recipes for About.com, I feel that a glossary of some common Southeast Asian ingredients will be helpful to everyone. This is not an exhaustive list of ingredients, but it will be enough to get you started to prepare a delicious Southeast Asian meal.
Introduction to Malay Cooking and Culture
Even though modern Malay cuisine has been influenced by international trade and migration to Malaysia, we still find many well-known and traditional Malay dishes being served today such as the sambal belachan, nasi lemak and beef rendang.
Malay dishes use many of the herbs and spices found in Southeast Asia, although the combination of these varies from region to region in Malaysia. Malay dishes are generally simple to prepare using uncomplicated techniques and a few spices or herbs. Yet, they all taste delicious.
An Introduction to Indonesian Cooking and Culture
Over the generations, the spice trade has heavily influenced the foods of Indonesia.
The Indians, the Chinese and the Europeans have all visited the country at some point in its history and left behind some of their most interesting herbs, spices and ingredients as well as cooking styles, creating the Indonesian food culture as we know it today. This is obvious from the diversity of dishes in Indonesia, as you travel from island to island in the archipelago and try their local specialties.
Cutting Up a Pomelo
© Dennis K H Sim, licensed to About.com
The pomelo is acknowledged as the grandfather of all citrus fruits. A juicy, sweet and sometimes sour fruit, the pomelo has a soft skin that is easy to slice with a sharp knife.
See how the pomelo should be peeled, so that the opened fruit is easy to store.
The pomelo is often given away as a gift during festive seasons such as the Chinese New Year. The delicious segments of this fruit has healing properties, and its leaves are highly sought after for healing purposes during the first 30 days of a newborn's life, known in the Chinese culture as the confinement period for both mother and baby.
Vietnamese Carrot and Radish Pickle - Ca Rot
© Dennis K H Sim, licensed to About.com
Pickles are refreshing – they are sweet, sour and just the right touch of tangy. They are usually served chilled, and this Vietnamese carrot and radish pickle is no exception.
This colorful pickle is an appetizing starter and goes very well with lots of Southeast Asian dishes, especially the Vietnamese Spring Roll. It doesn't take long to prepare and keeps well in the fridge, so make a bigger portion for a ready supply of this versatile side dish.
Eating a Spring Roll within a Spring Roll
© Dennis K H Sim, licensed to About.com
The ultimate experience in enjoying a Vietnamese Spring Roll or a Cha Gio is when you are able to taste the subtleties of a spring roll both fried and not fried at the same time.
That’s when you take a fried spring roll and roll it up in some rice paper wrappers with lots of fresh herbs, vegetables and sauces.
This is a really fun and engaging thing for your family, friends and guests to do during a meal.
Vegetables, Herbs and Dips for the Vietnamese Spring Rolls
© Dennis K H Sim, licensed to About.com
After you have prepared the filling for the Vietnamese Spring Roll, wrapped the filling with rice paper wrappers and fried the spring rolls, they are now ready to be eaten with some fresh herbs and vegetables. Add some dipping sauces and you're ready for a delicious Cha Gio or Vietnamese Spring Roll treat.