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MarshallCavendishM - Chef Wan

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201 pages

English

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Malaysia's most popular food ambassador Chef Wan shares his favourite recipes for more than 180 savoury dishes. Culled from his culinary adventures both at home and abroad over the last thirty years, these exciting recipes include all-time favourites like Tod Mun Pla (Thai Fish Cakes), Wantan Soup with Japanese Bean Curd and Bubur Menado (Menado Vegetable Porridge), and adventurous dishes such as Kalio Udang Tempoyak (Prawn in Preserved Durian Gravy), Umai Ikan (Sarawak Raw Fish Salad), Vietnamese Chicken with Mint and Ohnokaukswe (Burmese Curry Noodles). Packed with personal anecdotes, cooking tips and appealing recipes, this book will be a delight not just for the novice cook but for the seasoned cook as well.

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Publié par	MarshallCavendishM
Date de parution	01 janvier 2012
Nombre de lectures	0
EAN13	9789814435031
Langue	English
Poids de l'ouvrage	34 Mo

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The publisher wishes to thank Kitchen Culture Sdn Bhd for the use of their premises for the photos on cover and page 2; Syarikat Pemasaran Karyaneka Sdn Bhd, Malaysia; Langkawi Crystal, Malaysia; Wan Latifah Ramli and Florence Tan for the loan of their crockery and utensils.
All photographs by Jenhor Siow, except for photos on cover and page 2 by Pacino Wong of You Studio
2000 Times Editions Pte Ltd 2001 Times Media Private Limited 2005 Marshall Cavendish International (Asia) Private Limited This edition with new cover 2012 Reprinted 2013
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 bookstore: http://www.marshallcavendish.com/genref
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 Ehasan, Malaysia
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board Singapore Cataloguing in Publication Data
Wan, Chef, 1958- Simply sedap / Chef Wan. - Singapore : Marshall Cavendish Cuisine, 2012, c2000. p. cm. Includes index. ISBN : 978 981 4435 03 1
1. Cooking. I. Title.
TX714 641.5 -- dc22
OCN761358735
Printed in Singapore by KWF Printing Pte Ltd
sedap /se nda:p/, adj. appetising, delectable, delicious, full of flavour, lip-smacking good, mouthwatering, palatable, scrumptious; describes a state of culinary nirvana usually attained after partaking of a memorable meal.
/
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C O N T E N T S
Preface .10
Weights & Measures .12
Glossary .188
Index .198
Meat
page 56
Rice Porridge
page 40
Salads
page 14
Seafood
page 116
Chicken
page 86
Snacks
page 174
Soup
page 28
Vegetables
page 146
Noodles Pasta
page 160

PREFACE
My continuing love of home cooking and all the joys inherent in it have inspired this book. I believe that cooking is one of life s great pleasures and that it can fit comfort ably into the lifestyle of everyone, even the busiest person. The worlds of home cook- ing and active working life need not be mutually exclusive. The prevailing trend against cooking and eating at home, the
dismissal of them as mere chores, strikes me as a sad symptom of a world that moves too fast. The rituals of cooking and eating together at home enrich our lives. They transform a house into a home, a stranger into a friend. They provide unique opportunities for communication and fulfilment, both for the home cook and for those who enjoy the food.
I constantly feel the strength of these values in my personal life.
Ever since I can remember, I have dreamed of being a cook. At the age of five I used to play masak-masak (play cooking) with my sister and our neighbour s daughter, where I played the role of cook. At seven, I suggested that we steal some food from our mother s kitchen and cook up a storm in the backyard. I consistently ignored my parents advice not to play with fire. By the age of nine, I was assisting my
parents in our vegetable garden. We cleared new plots of land, cutting and burning the grass and raking the soil. Before we knew it, we had vegetables growing like weeds and I got busy selling vegetables every evening in our neigh bourhood. It was a wonderful experience to see the fruits of our labour. And, of course, the fresh, home-grown vegetables tasted delicious.
Two or three days a week I went fishing with my father after work to a nearby lombong (quarry), so we were never short of things to eat. In a small part of the vegetable garden, we even started raising free-range chickens. Had it not been for the shortage of space, Chef Wan would have had an Old Macdonald s farm
complete with cows and goats back then!
After the day s work the nine of us sat at the dinner table eagerly awaiting the pleasure of eating. Food was heaven to me. Though I may not then have had the words
to express it, nor the capacity to fully understand the meaning, I could sense the pride in my parents eyes as they looked at us wolfing down everything that was laid in front of us. Back then, my mother and our neigh bours always shared the extra food they had. The food was
not fancy; it was just fresh and cooked with care and love. Today, such meals provide a welcome respite from the pressured and impersonal world that we live in.
Until today, every time I visit my mother I request her to make the nasi goreng (fried rice) that I grew up with-a simple dish with ikan bilis (anchovy), belacan (shrimp paste) and chilli. Never mind that I now
have more elaborate nasi goreng recipes. Because hers is prepared with love and care, I have three helpings! I always stress to parents that no matter how busy they are, they must prepare some special food for their
children so that they will remember them for a long time. Never mind if initially it doesn t taste great. Practice makes perfect. As we say in Malay, Sentuhan tangan ibu itu amat penting. Di sinilah lahirnya kasih sayang di antara ibu dan anak (A mother s touch is very important. From it comes the love between mother and child).
It worries me to see the lack of family values these days. Most parents take the easy way out. We are slaves to the frozen and hygienically sealed food at the supermarket, to the fast-food giants. All they do is create a distance between food and diners. The high plastic counters, the disposable plates and forks, the emphasis on minimal contact between food and human hands to ensure cleanliness and hygiene all these things create an estrangement between the diners and those
10
who prepare the food, to say nothing of the estrangement between the cooks and the food itself.
At the supermarket, when I see housewives piling their carts high with mass-produced artificial food, I feel like saying, Please take a second look at what you re buying! Is this really what you
want to feed your family? It s frustrating for me. Food should be experienced through all the senses, and I feel sorry for those who cannot see this. It is unfortunate for children who will never know
the taste of real food. They will grow up believing that the mass- produced imitation, the phoney, is the real thing. As a result of the rush to prepare food and the rush to consume it, communication around the dinner table, and the sense of family and friendship that comes with it, are largely missing in today s society.
Cooking is a matter of trusting your own sensibilities. It is observing, tasting, touching, smelling and experiencing the in- gredients for yourself and noticing what happens to them as they are cooked. Simi larly, seasoning-with salt, pepper, chilli, vinegar, herbs, spices, sugar-is essentially a matter of personal taste. Be
careful not to get caught up in comparing how something tastes with an imaginary arbitrary standard. Instead, simply observe how each seasoning affects the flavour of the dish and decide for yourself on the level of seasoning you like.
Remember, flexibility is an essential component of good cook- ing. You should never feel locked into a recipe or a menu unless it involves basic principles regarding procedure or technique, such as those involved in pastry making. When you are faced with the absence of a certain ingre dient, don t panic. Formulate your own acceptable or inspired replacement, always with the harmony and balance of the dish in mind.
Cooking is a subjective experience, since we all cook differently. I may prefer a slightly saltier taste than you do, for instance. I have often tasted the same dish prepared by different cooks using the same recipe. The results were similar, but they were not identical. A word of advice: Learn to trust your own instincts rather than trying to please someone else.
A good cook need only have positive feelings about food in general; he need not be particularly enamoured by eating. I have known many cooks who, despite their years in the profession,
have failed to discover gratification in their art. Remember, a cook who dislikes food is a bad cook. Period. Even an ambivalent cook is a bad cook.
This book is my private collection of recipes obtained over the last thirty years, since I first started cooking. Some have been created, some have been recreated, some have been stolen from friends, while others have been begged for. The things they all have in common are that they taste wonderful, they are based on fresh ingredients and they are prepared using a practical, common-sense approach.
I hope this book will enhance your plea sure in cooking, which can be fun and satisfy ing. I woul