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In partnership with:

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs Contents

EDITORIAL - JACKIE M. 3 What Even Does Nusantara Mean?! EDITORIAL - LIAM G. ZAINAL GHANI 4 A Community in Isolation BIOGRAPHY 5 MOMC Behind the Scenes: Who is Paul Gray? SCHEDULES MOMC LIVE COOKING DEMOS #6 7 Complete schedule of Series 6 MOMC LIVE COOKING DEMOS #7 8 Complete schedule of Series 7

INTERVIEW 9 The Kumaar Family: An Exlusive Interview

ARTICLE 10 Curries in Australia: A Malaysian Perspective ARTICLE 11 A Congee Convalescent

BIOGRAPHY 12 Introducing: Francis Kuijk

RECIPES 13 - 22 Recipes from the cooking demonstrations held from 2 - 23 November 2020 23 CONTACTS & SOCIAL MEDIA

On the cover: Sayur Lodeh by Raw Chef Yin Photo: Yin Yin Boey Cover Design: Jackie M.

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 2 Editorial

Friendly rivalries will always exist among passionate foodies in these countries (Don't WHAT EVEN believe me? Try and post a beef rendang recipe online and call it "Malaysian", or point out that Singapore's won another accolade for its DOES chilli crab).

NUSANTARA This series shows, first of all, that we are right to be proud of our common culinary roots, and second of all, that there is enough regional MEAN?! diversity for all of us to appreciate how our cuisines have evolved and continue to do so.

B y J a c k i e M . I hope you enjoy the recipes and articles in this F o u n d e r & E d i t o r issue.

This was the question on many Also, please help me to welcome Liam Ghani of people's lips when we first announced TheMuddledPantry.com, who has stepped in to that Series 6 was going to be called replace Norman Musa as my co-editor. His "Friends of Nusantara". editorial follows on the next page.

Without going down the rabbit trail of Southeast Asian geography and migration history (because I'm pedantic and I'll ramble), Nusantara refers to Malaysia, Indonesia, Singapore and Brunei.

By the time Series 6 came around, Norman Musa felt our chefs could do with a break from the hectic pace we'd set in the past five months, so he came up with the suggestion to invite guest chefs from these countries to showcase their repertoire.

From my perspective, it was a good opportunity to educate our global audience on the similarities and differences in our cuisines.

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 3 Editorial

2020, what a rollercoaster it beyond our established social beyond our borders and has been! For most of us, it circles and have made new and features recipes from across has been a year indelibly unexpected connections, both the South East Asian region, framed by extraordinary personally and professionally. collectively known as disruption, collective Nusantara. The evolution of realignment, and personal More of us that ever before Malaysian food is one of heartache—indeed, it has have found friendship in online import and adaption, and been a year we would all communities—myself included. MOMC is proud to celebrate rather forget. Nevertheless, as I was surprised at the warmth our shared culinary bonds in the curtain falls on what has and generosity that radiated this special issue. Just in case been a true annus horribilis, it from people I would had never you missed any of our special is more important than ever to met if not for lockdown. From ‘Friends of Nusantara" reflect and focus on the Zoom calls to live streaming my episodes you can catch them moments of light between Amah’s recipes, a world of on our YouTube Channel the seemingly persuasive possibilities had dawned in the ‘Masters of Malaysian Cuisine’. shadows. wake of the pandemic. From all of us at MOMC, we Whilst 2020 may have taken So with community in mind, I would like to wish you all a much away, it has also given am delighted to report that better year to come, and we us unprecedented chance to Masters of Malaysian Cuisine hope that connections forged self-reflect and discover joys has expanded its 2021 line-up this year will continue and that, up to now, many of us to include a host of amateur strengthen as we head into have been too driven to and home cooks through 2021. explore. It has been an MOMC@Heart. Whilst our focus opportunity to learn new skills, remains featuring the very best Keep cooking, keep sharing. or even revisit long forgotten of Malaysian cuisine courtesy of hobbies and pleasures. And our Master Chefs, it is equally whilst sourdough starters have relevant to our aim of been lovingly shared and half- promoting Malaysian food to read paperbacks finally bring to the fore the unsung finished, surprisingly 2020 has cooks who help keep Malaysian also been a year of recipes alive in kitchens across connections—albeit remotely. the globe.

In this unanticipated age of Continuing this spirit of Liam G. Z. Ghani isolation, it's an irony that inclusion, this issue also Li am G. Zainal Ghani many of us have reached out showcases guest chefs from Co-Editor & Content

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 4 Biography MOMC: Behind the Scenes o'''sss Meet ourWWW MOMChhh co-founderoo and behind-the-scenes tech guy

PaulPaul Gray?Gray? The
co-founder
of
Masters
of
Malaysian Cuisine
(and
our
unsung
"Tech
Guy"),
Paul Gray
is
a
digital
marketer
from Johannesburg,
South
Africa.

His
expertise
lies
in
creating
marketing systems
for
content
creators
(such
as
Masters of
Malaysian
Cuisine),
which
comes
from
his passion
for
knowing
how
things
work.

Paul
has
a
Degree
in
Arts,
a
Higher
Degree
in Social
Science,
and
is
halfway
through
a Masters
in
Anthropology
(which
he’ll probably
finish
in
2030-something,
if
he remembers
to
put
the
time
in).

He
was
the
youngest
invitee
to
the ‘Awareness
Raising
As
A
Socio-Cultural PAUL GRAY Practice’
Workshop
at
the
University
of Konstanz
in
Germany
in
2017.
MOMC Co-founder I.T. & Technical His
passions
include
food,
sport, Johannesburg, South Africa videography,
writing
&
film
-
so
you
can
see why
the
Masters
of
Malaysian
Cuisine appealed
to
him
so
much!
As
regular
on MOMC@Heart,
Paul
has
demonstrated
his love
for
cooking
and
has
even
learnt
to
make a
few
Malaysian
classics
along
the
way.
Char Kway
Teow
in
South
Africa?
Paul
Gray BOLEH!
And
remember,
you
can
catchup
on Paul's
cook-a-longs
on
our
YouTube
Channel ‘Masters
of
Malaysian
Cuisine’.

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 5 Advertorial

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 6 Schedules

Schedules In this special edition of Masters of Malaysian Cuisine, we explore Series #6 the tastes of Nusantara with guest chefs from across South East NOV 2020 Asia...and of course, hosted by our very own Masters!

In our first live cooking demo session, we featured famed Indonesian Chef Norman Ismail, who shared his recipe for Udang Masak Jawa (Tamarind Prawns), and Liam Ghani from Malaysia shows us how to make Ayam Lada Hitam (Black Pepper Chicken).

Next up, we were delighted to host Singaporean superstars Chefs Bob and Iskander, who whipped up a frenzy in their lively session making Tahu Goreng (Fried Tofu) & Lontong Lemak (Compressed Rice Cake with Coconut Gravy). We were also honoured to feature Raw Chef Yin who shared her stunning recipe for raw Sayur Lodeh & Nasi Impit (Vegetables in Coconut Gravy).

Our third session introduced us to the Kumaar Family - Malaysians based in California, they showed us how to make the ultimate Ayam Bersama Telur Masin (Salted Egg Chicken). From Brunei, we have travel and food writer Thanis Lim, who wowed us with Ayam Susu & Mentega Brunei (Buttermilk Chicken).

In our final segment of the Series, we hosted the famed TV Chef and food writer Francis Kuijk who shared her delectable recipe for Biji Salak (Sweet Potato Dumplings with Gula Jawa Caramel), and to wrap up the Series we featured Malaysian Leeza Yeo who showed us how to make a vegetarian Sambal Goreng!

For all our guest chefs' recipes, you can turn to pages 13 - 22 . If you missed our live demos, visit our

YouTube channel 'Masters of Malaysian Cuisine' to see them in action. Do tag us on the MOMC Instagram and Facebook accounts (@malaysianchefs) and don't forget to subscribe to our YouTube channel to keep up with the very best of Malaysian cuisine!

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 7 Schedules

Schedules In the upcoming Queen's Series, our MOMC chefs have the privilege of cooking dishes from the cookbooks of Her Majesty Queen Azizah of Malaysia (available at CheminahSayang.com), which Series #7 represent the culinary heritage of the King and Queen's home state of Pahang. DEC 2020 7 December - Chef Norman Musa cooks Ayam Masak Ungkap (Chicken Braised in Coconut Gravy); co-host is Brunei's top food blogger, Thanis Lim. Zaleha Olpin follows with Mengelek Jagung (Corn Balls); her co-host is YouTuber and TV Presenter Mark O'Dea.

14 December - Chef Bob Adnin cooks Udang Masak Lemak Putih (Prawns in White Coconut Sauce); his co-host is bestselling cookbook author Lara Lee. Chef Jo follows with Gulai Lemak Labu Kuning (Pumpkin Curry); he is co-hosted by Dutch TV cook Francis Kuijk.

21 December - Nora Haron makes Talam Labu (Creamy Layered Pumpkin Cake) and her co-hosts are Singapore's Chef Bo and Chef Iskander. Chef Rene Juefri makes Dadar Tengku Ampuan Afzan (Tengku Ampuan Afzan Pancakes); co-hosts are YouTubers JetLag Warriors.

28 December - Chef Dave makes Idiyapam (Rice Flour String Hoppers); his co-host is Raw Chef Yin. Jackie M. follows with Ayam Masak Lemak Hitam (Chicken With Rich Cream Sauce & Black Peppercorns); co-host is Leeza Yeo in Germany

31 December - In this special NYE broadcast, Norman Musa makes Opor Burung (Quail in Herbs and Spices) and Ikan Garaman (Salty Fish in Coconut Gravy), assisted by Melissa Feij. Her Majesty Queen Azizah cooks a New Year's Eve feast for her family from the Palace. Jackie M. & Liam Ghani co-host.

Recipes from this series will be available in our next eMag.

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 8 Interview

Born and raised in Malaysia, Logesh Kumaar met Rachel in the US at a dinner function at their local church. Like many a Malaysian love story, food played its part in their first encounter, albeit Logesh was initially more focused on the buffet than the friendly advances of his soon-to-be wife! Thankfully, with his buffet selection made and dinner plate full, he made a beeline back to Rachel to introduce himself and the rest is Kumaar Family history...

Now married with two beautiful sons, the Kumaar's have taken YouTube by storm as they document their culinary and cultural adventures of being a Malaysian family living in America.

Inspired by his mother's food, Logesh (a self- confessed foodie turned home cook) did what most overseas Malaysian's do - he learnt to cook his favourite Malaysian dishes aboard. Together with Rachel, they have shared their love for Malaysian cooking with the world, and the world has certainly been paying attention - with more that 116k subscribers, their YouTube channel is a smash hit! Naturally we wanted to know what their "We started the channel to showcase Malaysian essential Malaysian kitchen items were, "A wok culture, and a big part of it is food! Not all our and curry leaves! Which are a bit hard to get in videos involve cooking, but we enjoy being able to the US, so we have been growing our own!". eat good food, especially Malaysian food, and share with others!". And what does the Kumaars' kitchen have store for us in the future? Rachel tells us that they On posting videos about Malaysian food, Rachel just plan to keep on cooking for their friends told us that some of her favourite posts included and family. Ramly burger, Hari Raya dinner, and Nasi Lemak. Sedapnya! Sounds like a recipe for success to us!

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 9 Article

By Jackie M.

I was recently invited to give my Malaysian/Southeast Asian point of view to a discussion on “All Things Curry” on Australia’s ABC Radio, and to talk about how curries have evolved since I arrived in the country some 36 years ago.

I was intrigued by the feedback in my own community when I shared a recording of the interview on my website, which made me realise what a hot topic this is, among overseas Malaysians. Here are a couple of their comments (shared with permission), and I’ll add my own two cents’ after that.

"Hi Jackie,I went to the UK in 1969 and experienced quite I’m personally glad that I missed the era of similar things re: what curries were like.It was strange to cooking curries with fruit like banana, apricot taste curries with fruits in it. Over the next 10 years I have and pineapple, which apparently was de rigeur had first hand experience of the curry evolution in the UK. in Australian cookbooks back in the day. One couldn't have imagined that the number one cuisine

in the UK is now CURRIES !!!!! We have come a long way since I arrived in the

80s, and, especially in the last 20 years. I I have...now retired in Spain. There are many Indian remember when I first started my weekly pop- restaurants here but I haven't found one that stood out. up stall at a farmers’ market here in Sydney’s Chinese restaurants are like in the 70's. inner west in 2002, I struggled to even get

people to sample my Malaysian curries - their As for Malaysian restaurants it's like finding a needle in a excuse was always that it was too early in the hay stack! As you can see I am going back in time. Great to morning and their stomach couldn’t handle see how you are promoting Asian cuisine in Australia. " - the spice. John Lee

------Fast forward to 2016 (ie. towards the end of my "Being of Indian extraction, curries are part and parcel of stint at the same market), and these same my diet but it's impossible to define it in a confined way... Aussie customers were lining up in the morning

for my curry laksa and asking for extra sambal The first curry we had in a restaurant in Australia was way belacan to go with their Char Kway Teow. back in 1975 at a Chinese restaurant...For my baby

brother's 4th birthday, mum ordered us curried prawns. I'd love for Malaysian food to reach a much

wider Australian and global audience. Part of It was awful! Tiny boiled prawns and celery, thickened with our mission here at Masters of Malaysian a slurry of corn starch and Clive's curry flavours. Cuisine is to do just that, and I can't wait to see

what the future holds. Our first experience with cuisines being tweaked for Aussie

taste buds." - Mala Puru Here’s the link to the recording of my interview on ABC Radio if you want to check it out - bit.ly/abcjackie (all lowercase) DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 10 Article

By Liam G. Zainal Ghani Allow me be to very clear about this from the start: growing up in Penang, there was nothing I loathed more than congee.

Much like chicken noodle soup is the go-to convalescence food in the West, throughout Asia congee (or moi) is a dish that is inextricably associated with being sick. As an child, its characteristic blandness always seemed like an additional punishment heaped upon the misery of already feeling unwell – especially when it was being forced-feed to you by an otherwise a well-meaning, though trenchant, Malaysian grandmother!

The moment anyone in my family dared announce they were feeling even slightly under the weather, my Amah would immediately decree, “You sick, ah? OK. Moi only for you. Good for your throat. Make you better, fast”. There was simply no arguing with her on this - you were on the dreaded moi diet whether you liked it or not...at least until she deemed you healthy enough to eat something else. Banished were all the dishes I loved and would have actually made me feel better. Char Kuey Teow? Not a chance. Nasi Lemak? Forget about it. Admittedly, I was an overly dramatic child, but it this certainly felt like flavour purgatory to me.

Looking back, I now realise the foisting of moi upon a poorly child was less about punishment, but more about gentle coercion. In fact, despite moi actually being good for you, it was really a genius Asian parenting hack to discourage opportunistic kids from dragging out and making a meal of their convalescence...and it worked! For me, the very moment I felt even the slightest bit better I would immediately proclaim to a sceptical Amah that I was completely cured and that it was officially safe for me to once again scoff down some delicious mamak mee goreng or spicy rendang!

So, the Moi Diet?: Machiavellian parenting at its best or a grandmother’s love? Either way, Amah was right – it certainly DID make me better, faster.

DECEMBER 2020 MOMC eMagazine #6 @ malaysianchefs MOMC 11 Biography

Finalist & Viewers Favourite on Season 4 of "Heel Holland Bakt", this guest chef on MOMC@Heart shares her passion for Dutch-Indonesian cuisine & food-culture

"After reaching the finals of The Great Bake-Off Series (Heel Holland Bakt), pursuing my culinary passion and dreams was 'the only' next step. I set up my company, Francis Bakes & Cooks with activities ranging from tv & radio, workshops, live cooking, demonstrations, and charity work."

"It is completely invigorating when you get to do what you love. As a Dutch- Indonesian, cooking and sharing food is Author 2017 Francis Bakes & Cooks ingrained. It is part of our heritage, the 2019 The Basics of Indonesian Cooking back-bone of our Indo culture. There is not 2020 "Bersama" Indonesian Food for Sharing an Indo gathering anytime, anywhere, TV Chef when food is not shared. And it is precisely 2016-2019 Regular Guest Chef “Tijd Voor Max” this that is the driving force behind my 2016-2018 Housechef for “Brabants Bont” culinary activities to this day." 2019 4-part Mini Series "Makan Mee Met Max"

"The traditional Indonesian and Dutch- Indonesian food culture is a gift to be shared and passed down to generations to come. How fabulous would it be if my children and grandchildren can say, "Oh, I make this just the way mum (or grandma) did".

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 12 RECIPES

IN OUR SERIES #6 EDITION OF ONLINE COOKING DEMOS, WE PAY HOMAGE TO THE TASTES OF NUSANTARA WITH GUEST CHEFS FROM INDONESIA, BRUNEI, SINGAPORE, AND OF COURSE MALAYSIA.

WE ARE DELIGHTED TO HAVE FEATURED SOME OF THE REGION'S BEST CHEFS ON OUR MOMC LIVE DEMOS, AND WE CAN'T WAIT FOR YOU TO TRY THEIR DELICIOUS RECIPES YOURSELF.

IF YOU ARE CRAVING SOME COMFORT FOOD, THEN LOOK NO FUTHER THAT FRANCIS KUIJK'S DELECTABLE BIJI SALAK (SWEET POTATO DUMPLINGS WITH GULA JAWA CARAMEL). OR, IF YOU ARE LOOKING TO TRY A HEALTHY TWIST ON A CLASSIC, THEN RAW CHEF YIN'S SAYUR LODEH WITH NASI IMPIT IS A DEFINITE MUST!

HERE ARE THE 9 RECIPES FROM OUR CHEFS FOR YOU TO ENJOY AND TRY TO RECREATE AT HOME. IF YOU WOULD LIKE TO LEARN HOW TO MAKE A SPECIFIC MALAYSIAN DISH, YOU CAN EMAIL US YOUR SUGGESTION FOR CONSIDERATION FOR AN UPCOMING SERIES TO [email protected]

DECEMBER 2020 MOMC EMAGAZINE #6 @MALAYSIANCHEFS MOMC 13 RECIPES

MOMC # 1 2 November 2020

Udang Masak Jawa Tamarind Prawns Chef Norman Ismail (Indonesia)

METHOD 1. Prepare and clean the prawns, leaving the head intact. 2.Finely slice the onion, and de-seed and julienne the red chilli. 3.Heat a shallow pan till fiercely hot, then add the oil. 4.Sear the prawns by placing them in a single layer, don't overcrowd the pan. Cook the prawns for 30 seconds, then flip them over. 5.Remove the prawns from the pan and set INGREDIENTS to one side. 250g Fresh prawns 6.Add the sliced onions and chilli to the pan 1 Onion and fry until they start to soften. 1 Red chilli 7.Pour in the tamarind juice, water, palm 4 TBSP tamarind juice sugar and belacan, then bring to the boil. 4 TBSP water 8.Reduce to a simmer, then return the 1 tsp belacan seared prawns to the pan. 2- 3 TBSP palm sugar 9.Cover the pan and allow the prawns to 3 TBSP cooking oil cook through. Salt, to taste 10.Season with salt to taste.

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 14 RECIPES

MOMC # 2 2 November 2020

Ayam Lada Hitam Black Pepper Chicken Liam G. Zainal Ghani (Malaysia)

METHOD 1.Cut your chicken breasts into 3 pieces each, then season with salt and ground white pepper. Set aside at room temperature. 2.Dry-roast the cumin, fennel and black peppercorns till fragrant. Leave to cool before grinding to a powder. 3.Place a large wok over a medium heat, and then add the oil. 4.Place the chicken pieces skin-side down and cook for a couple of minutes till golden. Serves: 4 5.Remove the chicken, add the grated ginger and crushed garlic to the oil. INGREDIENTS 6.Fry the garlic and ginger for a minute and 4 chicken breasts, on-the-bone with then return the chicken pieces to the wok skin - stir-fry for about 8 minutes. 1/4 tsp ground white pepper 7.Add the ground spices and continue to 1 ttsp salt cook for another 10 minutes on a 4 TBSP cooking oil medium heat. Stir the meat often, making 1 cup warm water sure to turn the pieces in the spiced oil. 1 TBSP cumin seeds 8.Add the warm water and bring up to a 1/2 TBSP fennel seeds boil. Cover with a lid and cook for 5 1 - 2 tsp whole black peppercorns minutes. 4 cm fresh ginger, grated 9.Remove the lid and continue frying until 5 - 6 large garlic cloves, crushed most of the water evaporates, the meat cooks through, and the spiced oil coats Garnish the chicken - this should take another 10 1 spring onion, sliced minutes. 1 red chili, sliced 10.Garnish with sliced spring onion and red chilies.

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 15 RECIPES

MOMC # 3 9 November 2020

Tahu Goreng Fried Tofu Chef Bob (Singapore)

METHOD 1.Shallow fry the groundnuts till crisp and drain the oil on kitchen towel. 2.Coarsely grind half the fried groundnut. 3.Deep-fry the tofu until golden brown and crisp. Drain the oil on kitchen towel. 4.In a mortar or blender, grind all the sauce. ingredients (except calamansi lime juice), with the remaining groundnuts to form a thick sauce. 5.Place the sauce in a bowl and stir in the calamansi lime juice. Add the coarsely ground nuts. INGREDIENTS 6.Julienne the cucumber and blanch the 2 blocks firm tofu beansprouts. Oil for deep-frying 7. Heap the deep fried tofu on top of the For sauce and garnish with the cucumber and beansprouts. Garnish 1 small cucumber (julliened) 2 handfuls, beansprouts (blanched)

Sauce 200g groundnuts (with skins on) 8 red chilli padi 2 garlic cloves 2 TBSP Petis (black prawn paste) 4 TBSP Kicap Manis 3 Calamansi limes, juiced Gula Melaka, to taste

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 16 RECIPES

MOMC # 4 9 November 2020

Lontong Lemak Compressed Rice Cake with Coconut Gravy Chef Iskander (Singapore)

Vegetables 300g cabbage, thinly sliced 1 medium carrot, thinly sliced 15 string beans, thinly sliced 4 baby eggplant (optional) 2 blocks firm tofu, cut into quarters and lightly fried

METHOD 1.Blend all the spice paste ingredients until smooth. 2.Heat up 250ml vegetable oil and add the bruised lemongrass. Serves: 3 3.Add in the blended spiced paste and sauté INGREDIENTS till fragrance and the oil separated (will take 12 pieces of Lontong, cut into up to 10 minutes). cubes or half-moons 4.Add the pounded dried anchovies/shrimps 3 hardboiled eggs, halved cook for another 3-5 minutes. 5.Pours in the coconut milk and salt, bring to Spice Paste boil. 6 shallots 6.Add the prepared vegetables to the coconut 4 dried red chilli, soften gravy, and reduce to a simmer for 6-8 3 garlic cloves minutes. 3cm galangal 7.Divide the lontong between serving bowls, 3cm fresh turmeric then pour over the gravy and vegetables. 200ml warm water 8.Top with the eggs. 5 candlenuts 9.Serve with sambal and beef floss, if desired.

Coconut Gravy 2 stalks lemongrass, bruised 50g dried shrimps, pounded 50g dried anchovies/ikan bilis, pounded 800ml coconut milk Salt, to taste

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 17 RECIPES

MOMC # 5 9 November 2020 Sayur Lodeh with Nasi Impit Vegetables in Coconut Gravy with Compressed Cauliflower Rice Raw Chef Yin (Malaysia)

Vegetables 1 carrot, thinly sliced 1 baby pink radish, thinly sliced 1 small zucchini, spiralized ¼ cup red cabbage, thinly sliced 2 long beans, thinly sliced long beans 1 red chilli, thinly sliced Green mizuna microgreens METHOD For coconut gravy 1. Add all ingredients and seasonings to blender and blend till smooth. Serves: 2 2. Strain gravy. Taste and adjust seasonings accordingly. INGREDIENTS

Coconut Gravy To Assemble 1 TBSP ground coriander seeds Layer vegetables in a bowl. Pour gravy onto 2 stalks lemongrass (white parts vegetables. Top with microgreens. only), thinly sliced Nasi Impit (Compressed Cauliflower Rice) 1-2 dried red chillies, soaked in warm water for 15 mins, chopped INGREDIENTS 2 tsp ground turmeric ½ cup cashews, soaked for 4 to 8 hours 1-inch fresh ginger, sliced 1 cup cauliflower, flaorets only 1-inch galangal, sliced ⅛ tsp Sea Salt 2 cloves garlic, sliced METHOD 2 makrut lime leaves 1. Rinse twice the soaked cashews and drain. 2 cups coconut milk 2. Process cashews in food processor till rice- Water, if needed like consistency. 1 tsp organic soy sauce 3. Add cauliflower and salt into food 2 tsp tauchu processor, process combined, but still Coconut nectar, to taste crumbly. Salt, to taste 4. Shape cauliflower rice mixture into squares Nutritional yeast, to taste or rectangles.

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 18 RECIPES

MOMC # 6 16 November 2020

Ayam Bersama Telur Masin Salted Egg Chicken The Kumaar Family (Malaysia)

Sauce 2 TBSP butter 2 tsp oil 3 garlic cloves, thinly sliced 4-5 stalks of chili, thinly slices 1-2 stalks of curry leaves 2 salted eggs yolks, crushed 1/2 tsp sugar 1/2 cup evaporated milk Pinch of salt Sugar, to taste

METHOD 1.Combine the marinate ingredients and Serve: 4 add the chicken. Refrigerate for 1 hour. INGREDIENTS 2.Drain the chicken, and coat in cornflour. 3.Heat the oil in a wok, then fry the chicken 400g chicken thighs, chopped into until crispy. Remove from wok. medium sized pieces 4.Heat a frying pan and add the butter and 2-3 TBSP of cornflour oil. Cooking oil, for frying 5.Saute the garlic until golden, then add the curry leaves and half red chilli. Marinate 6.Add the curry leaves and sauté until 1 garlic clove, finely grated fragrant. 1/2 tsp meat / chicken curry 7.Add the salted egg yolks, evaporated milk. powder Add salt and sugar to taste. 1 TBSP oyster sauce 8.Bring to a boil, allow the sauce to thicken. 1 TSBP sweet soy sauce 9.Add the fried chicken and coat evenly. 1 TSBP light soy sauce 10.Garnish with the reserved red chillies. 1/2 egg

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 19 RECIPES

MOMC # 7 16 November 2020

Ayam Susu & Mentega Brunei Buttermilk Chicken Thanis Lim (Brunei Darussalam)

METHOD 1.Cut the chicken into small pieces, and combine the marinade ingredients in a mixing bowl. 2.Add the chicken and leave to marinade for at least half an hour. 3.Add the cake flour and mix to combine. 4.Coat the meat in potato starch. 5.Heat oil (163-165c). Deep fry the chicken in batches for about 1-2 minutes, or until lightly golden. 6.Set the chicken aside and reheat the same oil (this time to 175-178c). Deep INGREDIENTS fry the chicken in batches for a second 1 kg deboned chicken thighs, skin on time for 30-40 seconds, or until golden Oil for deep-frying brown. Scoop up and set aside, Marinade discarding the oil. 2 TBSP Japanese soy sauce 7.For the sauce, heat up a clean wok. 8.Add the oil, then stir fry the shallots, 2 TBSP Worcestershire sauce followed by garlic, then add the chilies 1 teaspoon sesame seed oil and curry leaves. Pinch of white pepper 9.Add the butter and sugar to the 2 TBSP cake flour mixture (reduce the heat the butter 1 cup potato starch (add more if begins to brown). needed) 10.Simmer till the sauce becomes foamy Buttermilk Sauce and begins to caramelized. 1 TBSP garlic, chopped 11.Pour in the evaporated milk. 1 TBSP shallots, chopped 12.Add the fried chicken and toss to coat 2 chilies, chopped evenly. Curry leaves (about 20-25 leaves) 120g butter 2 TBSP white sugar 2 TBSPs vegetable oil or peanut oil 1 can (350ml) evaporated milk

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 20 RECIPES

MOMC # 8 23 November 2020

Biji Salak Sweet Potato Dumplings & Gula Jawa Caramel Francis Kuijk (Indonesia)

METHOD 1.Steam the sweet potato until cooked through. 2.Puree the sweet potato with a stick- blender, and allow the puree to cool. 3.Place all the ingredients for the coconut sauce in a saucepan. 4.Bring mixture to a boil, let it bubble for 1 minute, then turn off the heat. Set aside to allow the flavours infuse. 5.In a bowl, combine the cooled pureed sweet potato with the tapioca flour and salt. Knead gently into a dough, then roll Makes: 24 pieces into walnut-sized balls (dumplings). 6.Pour 1.25 litres of warm water into a INGREDIENTS saucepan and add the sugar, gula jawa and pandan leaves. Dumplings 7.Bring the mixture to a boil. Stir 250 g sweet potatoes, peeled and occasionally until the sugar and gula diced jawa have dissolved. 100 g tapioca flour 8.Add the dumplings to the caramel ½ tsp salt mixture and return to the boil again. 9.The dumplings will float to the top once Coconut Sauce cooked. 400 ml coconut milk 10.Make a cornflour paste by mixing 50 ml 2 pandan leaves, knotted cold water and the cornflour. 1 tsp vanilla extract 11.Stir in the cornflour paste into the ¼ tsp salt dumpling mixture and allow to simmer for another 5 minutes until cooked Gula Jawa Caramel through. 75 g sugar 12.To serve, spoon the dumplings into a 150 g gula jawa, finely chopped bowl with some gula jawa caramel sauce 2 pandan leaves, knotted and pour some coconut sauce over it. 2 TBSP cornflour Serve warm or at room temperature.

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 21 RECIPES

MOMC # 9 23 November 2020

Sambal Goreng Vegetarian Chilli Sambal Stir-Fry Leeza Yeo (Malaysia)

METHOD 1.Blend the spice paste ingredients (expect for the tomato purée, turmeric and bay leaves). 2.In a wok, heat 4 TBSP of oil. Fry the sliced onions, chilli, tofu and tempeh separately till browned. Set aside. 3.In the same oil, fry the spice paste until it thickens and the oil begins to separate (this should take 10-15 minutes, add a little more oil if needed). INGREDIENTS 4.Add the tomato purée, turmeric and bay leaves. and continue to fry 3 onions, sliced for another couple of minutes. 3 red chilli, sliced 5.Pour in the coconut milk and water, 1 block firm tofu, cut in cubes then bring to a boil. 1 packet tempeh, cut in cubes) 6.Reduce to a simmer the sauce and 70g long beans, cut into short lengths add the sugar, and salt to taste. 1 TBSP brown sugar 7.Add the long beans and cook for 3 100ml coconut milk minutes before returning the fried 100ml water tofu and tempeh. 1 tsp Salt 8.Cook for another 3-5 minutes Spice Paste 9.Take off the heat and fold through 170 g onion, diced fried onions and chilli. 5 garlic cloves 5cm ginger 3cm galangal 2 lemongrass stalks, outer skins removed 20g Dry chilli, soften in hot water 2 TBSP tomato purée 1 tsp turmeric 2 bay leaves

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 22 Contacts & Social Media

The Technical Team

Editor, IT & Content Jackie M. Sydney, Australia

For more information, product collaborations , Co-Editor & Content advertising and interviews, please contact: Liam G. Zainal Ghani Jackie M, Food Fame founder Cape Town, South Africa M: +61 (0) 425 797 718 e: [email protected] IT, Technical & Design Website Paul Gray Johannesburg, South Africa www.MalaysianChefs.com

YouTube The Masters @MastersOfMalaysianCuisine Johari Edrus Facebook K.L., Malaysia @MalaysianChefs

Instagram Zaleha Olpin @MalaysianChefs Bristol, U.K. eMagazine Editor & Publisher: Jackie M. Bob Adnin eMagazine Co-Editor : K.L., Malaysia Liam G. Zainal Ghani

eMagazine Contributors: Jackie M. Chef Norman Musa Sydney, Australia Chef Jo Edrus Liam G. Zainal Ghani Jackie M. Chef Bob Norman Musa Chef Rene Juefri The Hague, The Netherlands Zaleha Olpin Chef Dave Murugaya Paul Gray Dave Murugaya K.L., Malaysia Graphic Design & Layout: Paul Gray Jackie M. Rene Juefri Liam G. Zainal Ghani Dubai, U.A.E.

DECEMBER 2020 MOMC eMagazine #6 @malaysianchefs MOMC 23