100 g (31/2 oz) dried salted fish, soaked, rinsed, patted dry and thinly sliced
3 tablespoons oil
5 cloves garlic, sliced
1/4 large onion, thinly sliced
1-2 red finger-length chillies, deseeded and thinly sliced
3 dried black Chinese mushrooms, soaked to soften and sliced (optional)
3 tablespoons oyster sauce
1/2 teaspoon sesame oil
1 tablespoon rice wine
300 g (10 oz) bean sprouts
2 spring onions, cut into short lengths
4 stalks garlic chives (koo chye), cut into lengths
1/4 teaspoon white pepper
1 Heat the oil in a wok over medium heat and stir-fry the salted fish until golden brown and crispy, about 2 minutes. Remove from the oil and set aside to drain.
2 Add the garlic, onion, chillies and mushrooms to the wok and stir-fry over medium heat for 2 minutes. Add the oyster sauce, sesame oil and rice wine, and mix for about 1 minute. Add the bean sprouts, spring onions and chives, increase the heat to high and stir-fry briskly for 2 to 3 minutes Transfer the vegetables to a serving platter.
3 Season with the pepper and toss well Then sprinkle the fried salted fish and serve immediately.
Note: Soak the salted fish in water for 10 minutes before frying if the fish is heavily salted.
Serves 4 Preparation time: 20 mins Cooking time: 10 mins
Kangkung Belachan Water Spinach Stir-fried with Spicy Prawn Paste
A popular method of cooking this excellent leafy green vegetable using both Malay and Chinese seasonings.
750 g (11/2 lbs) kangkung (water spinach), washed and cleaned, tough bottom ends of stems and wilted leaves discarded
2-3 tablespoons oil
3 tablespoons dried prawns, soaked in water to soften, then coarsely ground in a mortar or blender
2-4 teaspoons sugar
1 teaspoon sesame oil
1 tablespoon soy sauce
1 red finger-length chilli, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
Spice Paste
21/2 cm (1 in) fresh ginger, peeled and sliced
5-8 red finger-length chillies, deseeded and sliced
6 shallots, peeled
6 cloves garlic, peeled
2 teaspoons belachan (dried prawn paste)
1 Use only the tender tips and leaves of the kangkung, and discard the tough stems. Wash the leaves and stems thoroughly in several changes of water to remove any grit.
2 To prepare the Spice Paste, grind the ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning.
3 Heat the oil in a wok and stir-fry the ground dried prawns and the Spice Paste over medium heat for 5 to 7 minutes until fragrant. Add the sugar, sesame oil, soy sauce and sliced chilli, and stir to mix well. Increase the heat to high, add the kangkung and stir-fry briskly until the vegetable is slightly wilted, about 3 minutes. Season with the salt and pepper. Best served hot.
Serves 6 Preparation time: 20 mins Cooking time: 10 mins
5 cloves garlic
3 cm (11/4 in) fresh ginger, peeled and sliced
3 tablespoons oil
1 large onion, sliced
2 tablespoons ground coriander
1 tablespoon chilli powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 cloves
1 cinnamon stick
1 sprig curry leaves
750 g (11/2 lbs) potatoes, peeled and cut into chunks
2 tomatoes, cut into wedges
2 cups (500 ml) water
2 teaspoons freshly squeezed lime or lemon juice
6 sprigs coriander leaves (cilantro), coarsely chopped
11/2 teaspoons salt
1/4 teaspoon pepper
11/2 teaspoons sugar
1 cup (250 ml) plain yogurt
1 Grind the garlic and ginger to a paste in a mortar.
2 Heat the oil in a wok over medium heat and stir-fry the onion until golden, about 5 minutes. Add the garlic-ginger paste, all the spices and the curry leaves, and continue to stir-fry gently for 4 to 5 minutes.
3 Add the potatoes and stir-fry until they are well-coated with the spices, about 1 minute. Then add the tomatoes and water, and simmer, covered, stirring occasionally until the potatoes are cooked, about 15 to 20 minutes minutes.
4 Add the lime juice and coriander leaves, and mix well. Season with the salt, pepper and sugar. Swirl in the yogurt and remove from the heat. Serve immediately with rice or bread.
Serves 4-6 Preparation time: 25 mins Cooking time: 35 mins
3 tablespoons oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 onion, sliced
4 cloves garlic, sliced
2 slender Asian eggplants (500 g/1 lb total), halved and cut into lengths
1 teaspoon chilli powder
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon salt
2 teaspoons tamarind pulp mashed in 4 tablespoons water, squeezed and strained to obtain juice
1 Heat the oil in a wok over medium heat and cook the mustard seeds until they pop, about 1 minute. Add the cumin seeds and gently stir-fry for 1 minute. Add the onion and garlic, and stir-fry until light golden brown, about 5 minutes.
2 Add the eggplants, chilli powder, coriander, turmeric and salt, and stir-fry for 1 minute. Then add the tamarind juice, reduce the heat and simmer until the eggplants are tender, about 7 minutes. Serve immediately with freshly cooked rice.
Serves 4-6 Preparation time: 25 mins Cooking time: 20 mins
