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290 pages

English

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Malaysia's Culinary Ambassador and Asia's most notable chef Chef Wan shares 138 of his favourite Asian recipes in his latest book, The Best of Chef Wan. With a full range of recipes including curries, stir-fries, braises, soups, noodle and rice dishes as well as snacks and desserts, The Best of Chef Wan is set to be Chef Wan's best cookbook yet.

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Publié par	MarshallCavendishM
Date de parution	01 juin 2011
Nombre de lectures	0
EAN13	9789814435024
Langue	English
Poids de l'ouvrage	6 Mo

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Extrait

THE BEST OF

THE BEST OF
CHEF WAN
The publisher wishes to thank Living Quarters (M) Department Stores Sdn Bhd, Parkson Corporation Sdn Bhd and New Convox Sdn Bhd for the loan of tableware used in this book.
Photographer and Food Stylist: Pacino Wong of You Studio Food Preparation: Sally Teh Guat Kim
Copyright 2011 Marshall Cavendish International (Asia) Private Limited Reprinted 2012 (twice)
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 Fax: (65) 6285 4871 E-mail: genref@sg.marshallcavendish.com Online store: www.marshallcavendish.com
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Wan, Chef, 1958- The Best of Chef Wan. - Singapore : Marshall Cavendish Cuisine, 2011. p. cm. eISBN : 978 981 4435 02 4
1. Cooking, Asian. I. Title.
TX724.5.A1
641.595 -- dc22
OCN712629310
Printed in Malaysia by Times Offset (M) Sdn Bhd
Dedication
We can live without Friends We may live without Books But civilized man cannot Live without Cooks!
-Bulwer-Lytton
This book is specially dedicated to my mother on her 80 th birthday.

CONTENTS
INTRODUCTION MEAT POULTRY FISH SEAFOOD
SALADS VEGETABLES RICE NOODLES SOUPS GLOSSARY WEIGHTS MEASURES
9 10 48 100 176 210 262 274 288

Introduction
I started cooking when I was 13 years old, assisting my aunts and neighbours at weddings and special occassions. It was through this that I started appreciating the beauty of Malaysian food and its variety. Over the years, I have entertained friends, celebrities, ministers, sultans and represented Malaysia as a food ambassador. I have also hosted hundreds of cooking shows and written a few cookbooks. It is only natural that I compile all my favourite Malaysian recipes in a book.
In The Best of Chef Wan, you will find classic recipes from all over Malaysia. The dishes include home-cooked favourites and popular street food. The latter is an important part of the country s food culture. Today, these dishes have become part and parcel of our daily lives. I often hear other celebrity chefs, cookbook authors, editors and food writers comment that Malaysia has the best selection of cuisine found nowhere else. It makes me proud to be part of such a rich culinary culture!
Many of the dishes found here are my all-time favourites. You can imagine how difficult it was for me to choose which recipes to share. This is why I have included over 130 recipes! With this book, I hope to inspire every one to cook for their families and friends. Here you will find a range of Malaysian dishes from Nyonya Laksa, Mee Rebus, Soto Ayam, Chilli Crab to Chicken Pongteh, all of which have been perfected in my own kitchen. You will also find recipes for Thai and Indian dishes that have become popular in Malaysia.
These days, many of us do not have the luxury of time to cook an elaborate meal at home. Therefore, I have written these recipes so that they can be whipped up with little effort, but I promise you that the results are simply sedap!
About Malaysian Cuisine
Malaysian cuisine is representative of Malaysia s multicultural heritage. Each ethnic group in Malaysia has its own type of cuisine. However, most local dishes have been adapted to reflect the union of different flavours from various ethnic groups.
Rice is a staple in Malaysia and you will find that most of our favourite dishes are best enjoyed with a plate of rice. A typical Malaysian meal would include a meat dish, a vegetable dish and perhaps a soup. These dishes are enjoyed communal style and laid out on the table where each diner is allowed to help himself to any amount he likes. The recipes in this book are enough to serve four to six people. I hope that this will encourage you to cook these delicious Malaysian dishes to share with your family and friends!
MEAT
MEAT
Malaysian Satay with Peanut Sauce 12 Grilled Beef with Mango 14 Beef Dendeng 16 Stir-fried Ladies Fingers with Minced Beef 18 Stir-fried Ginger Beef with Asparagus 20 Stir-fried Pineapple Beef 22 Terengganu Beef Curry 24 Beef in Rich Green Chilli Curry 26 Sweet Princess Beef 28 Tok Wan Beef Rendang 30 Thai-style Beef in Spicy Gravy 32 Beef in Tangy Pineapple Sauce 34 Beef and Potato Curry 36 Padang-style Beef Rendang 38 Beef Slices in Black Sauce 40 Beef and Papaya in Spicy Gravy 42 Mutton Masala 43 Mutton Dalca 44 Murtabak 46
NOTE
Nasi himpit is a variety of compressed rice. Although it has the same taste and texture as lontong and ketupat, nasi himpit resembles thick floor tiles. It is also cut into smaller pieces to be served as is or cooked as part of a dish.
Malaysian Satay with Peanut Sauce
SATE MALAYSIA DAN KUAH KACANG
Beef tenderloin 1 kg (2 lb 3 oz), cubed
Chicken breast or thigh meat 500 g (1 lb 1 oz), cut into bite-size pieces
Castor sugar 4 Tbsp Salt 2 tsp Bamboo skewers 60
Marinade
Lemongrass 6 stalks, bruised Shallots 10, peeled Garlic 4 cloves, peeled Galangal 1-cm ( -in) knob, peeled Ginger 1-cm ( -in) knob, peeled Turmeric powder 1 Tbsp
Side dishes
Cucumbers 2, cut into wedges Onions 2, peeled and cut into wedges Ready-made nasi himpit as needed
Peanut sauce
Vegetable oil 4 Tbsp
Peanuts 300 g (10 oz), toasted and coarsely ground
Water 250 ml (8 fl oz / 1 cup)
Thick tamarind juice 4 Tbsp, made from 2 Tbsp tamarind pulp mixed with 4 Tbsp water and strained
Sugar 4 Tbsp Palm sugar ( gula melaka ) 100 g (3 oz) Salt to taste
Spice paste for peanut sauce
Lemongrass 4 stalks, sliced Galangal 1-cm ( -in) knob, peeled Ginger 1-cm ( -in) knob, peeled Cumin seeds 1 tsp Coriander seeds 1 Tbsp Ground chilli paste 4 Tbsp
Prepare peanut sauce. Combine ingredients for spice paste in a food processor and blend until smooth. Heat the oil in a wok and fry the spice paste for a few minutes until fragrant. Add the ground peanuts, water, tamarind juice, sugar, palm sugar and salt. Simmer until thick. Set aside.
Prepare satay . Combine ingredients for marinade in a food processor and blend until smooth.
Mix the beef and chicken separately with the marinade, sugar and salt and skewer with bamboo sticks. Leave to marinate overnight.
Grill the beef and chicken over a charcoal fire until cooked.
Serve with cucumber, onions, prepared peanut sauce and nasi himpit .
12
MEAT
13
Grilled Beef with Mango
KERABU DAGING SALAI BERSAMA MANGGA
Beef ribs 300 g (10 oz) Dark soy sauce 2 Tbsp Light soy sauce 1 Tbsp Oyster sauce 1 Tbsp Sesame oil 1 tsp Orange , juice extracted
Young ginger 1-cm ( -in) knob, peeled and finely chopped
Young mangoes 2, thinly sliced
Sauce
Grated palm sugar ( gula melaka ) 2 Tbsp Garlic 2 cloves, peeled and finely chopped Shallots 2, peeled and thinly sliced Fish sauce 4 Tbsp Limes 2, juice extracted Red chilli 1, seeded and finely chopped Lemongrass 1, finely chopped
Mix all the ingredients, except mangoes and sauce ingredients, in a bowl and set aside for 3 hours to marinate.
Meanwhile, combine ingredients for the sauce in a bowl and stir well.
To prepare salad, grill the marinated beef and then slice thinly across the grain. Put beef and mangoes on a serving bowl or plate, pour prepared sauce over the salad and toss well. Garnish as desired and serve immediately.
14
MEAT

Beef Dendeng
DAGING DENDENG BERLADO
Beef topside 500 g (1 lb 1 oz), cut into bite-size chunks
Thick sweet soy sauce 4 Tbsp Cooking oil for deep-frying Kaffir lime leaves 3, shredded Salt to taste Sugar to taste White vinegar 3 Tbsp
Spice paste
Red chillies 8, seeded and thinly sliced Garlic 3 cloves, peeled and thinly sliced Shallots 6, peeled and thinly sliced
Put beef in a pot of water and boil until tender. When beef is cooked, cut into thin slices and pound well. Season beef with thick sweet soy sauce and leave to marinate for a few minutes.
Meanwhile, combine ingredients for spice in a food processor and blend until smooth.
Heat oil in a wok and deep-fry the beef slices until crispy. Remove beef and set aside.
Leave about 2 Tbsp cooking oil in the wok and fry the spice paste until fragrant. Toss in the meat. Add kaffir lime leaves, salt, sugar and vinegar.
Stir-fry for a few more minutes. Remove from wok. Garnish as desired and serve warm with rice.
16
MEAT

Stir-Fried Ladies fingers with minced Beef
BENDI GORENG DENGAN DAGING KISAR
Vegetable oil 4 Tbsp Minced beef 250 g (9 oz)
Ladies fingers (okra) 300 g (10 oz), stemmed and thickly sliced
Red capsi