Penang Fruit Rojak 1 kg ( 2 lbs) fresh tropical fruits (a combination of green mango, guava, pineapple, water apple and わ u kedondong) 1 tablespoon chopped wild ginger flower ( わ unga 々 an n ) Dressing 1 / 2 tablespoon tamarind pulp soaked in 2 table- spoons water 5 tablespoons sugar 6 tablespoons black prawn paste ( わ ae 々 0 わ ) 1 tablespoon ground dried red chillies, fried in 1 teaspoon 0 ⅱ 2 tablespoons lime juice 250 g ( 1 1 / 2 cups) ground roasted peanuts 1. Peel the fruit and cut into bite-sized pieces. 2. TO prepare the tamarind juice, mash and strain the tamarind and discard the solids. 3. Combine all the Dressing ingredients in a large salad bowl. Add the fruits and mix well to coat the pieces with the Dressing. Serve immediately. Adjust the lime juice according to the sourness of the fruits. Serves 4 Preparation time: 45 mins Assembling time: 5 mins 20

ノ - Tau Pok Pau (Stuffed Beancurd Pouches) Dressing 500 g ( 6 cups) 1 tablespoon tamarind beansprouts, blanched pulp soaked in 60 ml(l/4 1 medium cucumber, cup) water peeled and shredded ろ tablespoons lime juice 150 g ( 51 / 2 (z) fried 1 / 2 teaspoon Sambal beancurd (tau pok), Belachan (page 7 ) sliced in half 2 tablespoons sugar 4 tablespoons black prawn paste ( わ ae 々 0 わ ) 150 g ( 1 cup) roasted peanuts, crushed I. BIanch the beansprouts in boiling water for 5 seconds, drain well and cool. Combine the bean- sprouts with the shredded cucumber and mix well. 2. Stuff the beancurd with the vegetable mixture. Grill (broil) the beancurd for 5 minutes on each side in a toaster oven, leaving it crisp but not singed. Cut each beancurd intO four pieces and transfer tO a serving plate. 3. TO prepare the Dressing, mash and strain the tamarind and remove the solids. Mix the tamarind juice with all the Other ingredients and stir until it thickens. Spoon the Dressing over the beancurd and serve lmmediately with rice. Serves 4 Preparation time: 30 mins AssembIing time: 15 mins 62 Salad Meals

SambaI BeIachan (Fragrant Shrimp Paste ChilIi Sauce) 25 red finger-length chill- ies, deseeded 1 tablespoon dried shrimp paste ( わ e 朝 an ) , toa sted Pound the chillies with the toasted shrimp paste (belachan) until the chillies are fairly fine. Spoon the Sambal Belachan into a bottle and store in a refrigera- tor until needed. Makes 250 ml(l cup) Preparation time: 10 mins Sambal 1 / 2 tablespoon tamarind pulp soaked in 60 ml ( 1 / 4 cup) water 1/2 teaspoon ground dried red chillies 25 red finger-length chill- ies, deseeded 1 small onion, peeled 1 teaspoon dried shrimp paste ( わ e / ac わ an ) 1 tablespoon lime juice 1 tablespoon sugar Pinch of salt 75 g ( 1 / 2 cup) ground roasted peanuts This SambaI Belachan is basic to many salads and can be made ahead and bottled. To make it more spicy, add some bird's-eye chillies. Kacang (spicy peanut Dip) 1. Mash and strain the tamarind and discard the solids. 2. BIend the tamarind juice, chillies, onion and shrimp paste until fine. Stir in the lime juice, sugar, salt and peanuts to make a thick dip. 3. Serve with vegetables such as cucumber, bangkuang (jicama) and cabbage, blanched vegetables or green fruit. Adjust the amount Of lime juice tO suit the acid- Preparation time: 10 mins Makes 250 ml(l cup) ity of the fruits or vegetables used. Dips 7

Pecel (lndonesian Vegetable salad) Dressing 2 tablespoons tamarind pulp soaked in 250 ml ( 1 cup) water ろ red finger-length chill- ies, deseeded and chopped 1 / 2 tablespoon Sambal Belachan (page 7 ) 1 teaspoon Palm Sugar Syrup (page 9 ) 1 slice galangal 1 tablespoon chopped wild ginger flower 9un90 々 an n ) 1/2 teaspoon salt 2 tablespoons fried shallots 1 tablespoon fried sliced garlic 225 g ( 11 / 2 cups) crushed roasted peanuts 100 g ( 4 (Z) water spinach ( 々 angkon の 50 g ( 1 / 2 cup) finely sliced cucumber 50 g (3/4 cup) thinly sliced long beans 50 g (3/4 cup) thinly sliced cabbage 50 g (3/4 cup) shredded bangkuang (jicama) 50 g (3/4 cup) finely sliced 0 「 grated carrot 50 g ( 1 cup) cauliflower, cut florets Serves 4 Preparation time: 1 hour AssembIing time: 2 mins 1. Prepare the water spinach by removing the tough stems and any discoloured leaves and rinse well. Blanch for 5 seconds. Remove and immerse in ice cold water tO stop the cooking process. When COOI, make bundles with one or two stalks, depending on the size and tie up the bundles with pieces Of stem. Place the bundles and the remaining vegetables in a deep serving dish. 2. TO prepare the Dressing, soak the tamarind in water, then mash and strain, discarding the solids. Blend the chillies and Sambal Belachan with the tamarind juice until smooth. Stir in the Palm Sugar Syrup, galangal, wild ginger flower, salt, shallots' gar- lic and peanuts. 3. PIace all the vegetables in a large serving bowl and pour the Dressing over them. Serve with rice. 24

ノー Singapore-styIe R0jak 2 cucumbers, peeled and cubed 100 g ( 1 / 2 cup) peeled and cubed pineapple 100 g ( 1 / 2 cup) わ angkuang (jicama), cubed 2 pieces ( 50 g/2 (Z) fried beancurd (tau po め , sliced 100 g ( 2 cups) beansprouts 100 g ( 4 (Z) water spinach ( ngko 四 ) 100 g ( 4 (z) jellyfish 0 「 preserved squid 1 tablespoon chopped ginger flowe 「 ( わ unga 々 an n ) 1 deep-fried dough stick ()u の , sliced 1. Cut the cucumber, pineapple, bangkuang and bean- curd intO bite-sized pieces. 2. BIanch the beansprouts and water spinach for 10 sec- onds, remove and drain. 3. Clean the jellyfish and cut into strips; peel and clean the squid and cut intO p ieces. 4. TO prepare the Dressing, mash and strain the tamarind and discard any solids tO Obtain JL1ice. Com- bine the tamarind juice with tWO thirds Of the crushed peanuts and all Other Dressing ingredients in a large salad bowl and mix well. 5. Add the vegetables and other ingredients and mix well. Garnish with the remaining peanuts and serve. The jellyfish and preserved squid for Singapore-style ROjak are readily available from Asian wet markets. Serves 4 Preparation time: 30 mins Assembling time: 5 mins Dressing 1 tablespoon tamarind pulp soaked in 2 tablespoons water ろ 00 g ( 2 cups) roasted peanuts, crushed 6 tablespoons black prawn paste ( わ ae k0 わ ) 4 tablespoons sugar ろ tablespoons lime juice 1 tablespoon ground dried red chillies, fried in 1 teaspoon Oil 3 18 Co 旧 SaIads

Tauhu Goreng (Fried Beancurd salad) 6 tablespoons Oil 1. TO prepare the Dressing, mash and strain the 4 firm beancurd cakes tamarind juice and discard the seeds. Then place all 400 g ( 8 cups) the ingredients in a small saucepan and bring tO a beansprouts, blanched boil. Simmer for 5 minutes then remove from the heat 1 medium cucumber, sliced and set aside. 2. Heat the oil in a wok and fry a beancurd cake. When the beancurd is brown, turn and fry the other Dressing 1 tablespoon tamarind side. Repeat with all four pieces. pulp soaked in 250 ml 3. Divide the beancurd, beansprouts and cucumber intO four serving plates. Pour the Dressing over the ( 1 cup) water 150 g ( 1 cup) roasted and beancurd and vegetables and serve. crushed peanuts Serves 4 6 cloves garlic, pounded Preparation time: 30 mins 1 tablespoon Sambal AssembIing time: 5 mins Belachan (page 7 ) 1 / 2 tablespoon lime juice 100 g ( 1 / 2 cup) sugar 2 tablespoons black soy sauce Salad Meals 61

た / Ⅲ in Thailand. The fresh Thai, MaIay or lndonesian root can be sliced and origin. They are also thinly frozen for future use. lt is sliced and used as a gar- available fresh in most nish. Buy them fresh or large supermarkets. frozen or dried—fresh or frozen leaves are more fragrant. Rice vinegar iS mild faintly fragrant, and is the preferred vinegar through- out Asia. Chinese brands are inexpensive and 、 available, while Japanese rlCe vinegar, used in sushi, iS S 、 and milder. Dried shrimp paste is known as 厖 / “ / la 〃 in Malay,trasi in lndoneslan and た 42e ビ in Thai. lt is a dense mixture of fermented ground prawns that must be toasted before use—either wrapped in foil and dry- over a gas flame on the back 0f a spoon. FiSh iS made fro salted, fermented fish or prawns. G00d quality fish sauce iS golden-brown in colour and has a salty tang. lt is used in the same way as the Chinese use SOY sauce. Galangal iS an aromatic root used throughout most of Southeast Asia, known as 〃 g た″ロ 5 in Sin- gapore and Malaysia, as Kaffir are used / ロ 05 in lndonesia, and as in soups and curries Of ShaIIots are small, round omons with thin red skins that add a sweet oniony flavour to countless dishes. They are added to spice pastes or sliced, deep-fried and used as garnish. Soy sauce is probably the best kno 、 A,yn. ASian seasoning, brewed from soybeans, wheat nd salt. lt is available in sev- eral forms—light, dark and sweet. Light or regular soy sauce IS used in most recipes in this book. lt is saltier, less malty in flavour and thinner than black soy sauce. Soy sauce is available in bottles—in super- markets and provision ShOPS. コ Tamarind pulp 朝川 ) is fi ℃ m the fruit of the tamarind tree. lt is sold dried in packets or jars and generally still has some Black SOY' sauce Light SOY' sauce 4

TOfu or bean curd comes ln VarlOUS forms. SOft tofu is silky and smooth whereas firm tofu has less water content and iS denser and stronger in flavour. Another type ofbean curd sometimes added to braised dishes or soups is fried bean curd, tau pok, which is generally sold in small rectangles. These are Often SOld on strings in Asia, but are elsewhere usually packed in plas- tic. They are light and spongy in texture, and need tO be dipped briefly in boiling water t0 remove the 0i1 before being used. Dried deep- fried bean curd has an almost nutty flavour and is particularly appreciated for the way it soaks up the liquid to which it is added. lt can be kept refrigerated for at least tWO weeks. Firm tofu Fried beancurd ( なⅢ 2 。た ) seeds and pod fibres mixed nese CLllSine. Having very little flavour, they are added in with the dried pulp. lt is t0 dishes for their crunchy used as a sourmg agent in texture and as a meat sub- many dishes. TO obtain stitute They are sold in plas- tamarind juice, soak the tic packets in most Asian pulp in warm water for 5 supermarkets and comes minutes, mash well and small, crinkly sheets. Soak 、 Vild ginger flowers ( わⅢ 7 覊 then strain and discard any them ⅲ water before using seeds and fibres. If using 〃の are the pink buds of and watch as they swell up the wild ginger plant, also already cleaned tamarind tO many times their original pulp, slightly reduce the known as torch ginger. They are highly aromatic and size. Wash well and discard amounts called for in the lend a subtle but distinct any hard bits in the centre recipes. The dried pulp fragrance t0 dishes 0f Malay of thelarger pieces. keeps indefinitely in an air- and Nonya origin. Ginger tight container. buds are available in fresh Yu tiao ( Chinese crullers ) are 2 long sticks 0f dough Water spinach is a highly markets and supermarkets. stuck together and then nutritious vegetable alSO deep -fried. Sometimes known as 〃 g 炻〃 g. Young called Chinese doughnuts ShOOtS are served as part ( ) Ⅲ char kwa) ′ ), they are Of a mixed platter Of raw savoury rather than sweet vegetables for dipping in and are traditionally eaten hot sauces, while the leaves with rice porridge (congee). and tender tips are Often They are available ⅲ Asian 、 VOOd ear mushrooms are a stir-fried. fresh markets. favourite ingredient in Chi- ノ 5

Measurement Conversions AII our recipes are thoroughly tested in the PeripIus Test Kitchen. Standard metric measuring cups and spoons are used throughout, and all cup and spoon measurements are level. = 125 = 4 利 oz = 250 = 8 利 oz 2 cups = 500 ml = 16 利 OZ = 1 pint 4 cups = 1 litre = 32 利 oz = 1 quart We have used medium-sized ( 60 g, grade 3 ) eggs in all recipes. Volume 1 teaspoon = 5 lnternational Measures Lengths 6 mm = 1 / 4 inch 12 mm = 1 / 2 inch 1 UK/US tablespoon = 15 = 3 teaspoons 1 Australian tablespoon = 20 = 4 teaspoons 2.5 cm = 1 inch Weights 28 g 1 oz 225 g = 8 oz 500 g = 1 lb We have used international 15 mltablespoon measures. げ you are using an AustraIian 20 mltablespoon, the difference will not be noticeable for most recipes. However, for flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents 1 / 4 cup 1 / 2 cup 1 cup = 60 ml = 2 利 oz 1 cup chopped shallots = 100 g 1 cup ground peanuts = 150 g 1 cup tamarind pulp = 300 g 1 cup dried prawns = 120 g 1 cup plain flour= 150 g 1 cup sugar = 200 g Oven Temperature Guide When using convection ovens, the out- side Of the fOOd may COOk t00 quickly. AS a generalrule, set the oven tempera- ture 150C to 200C lower than the tempera- ture indicated in the recipe, or refer tO your oven manual. PubIished by PeripIus Editions (HK) Ltd. with editorial offices at 130 , J00 Seng Road, # 06-01 , Singapore 368357. Copyright ◎ 2001 Periplus Editions (HK) Ltd. AII 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, photocopy- ing, recording or otherwise without the prior written permission Of the publisher. 旧 BN ー 13 : 978-0-7946-0494-3 旧 BN ー 10 : 0 ー 7946 ー 0494 ー 3 Printed in Singapore 1 0 09 08 07 06 6 5 4 3 2 1 Low Moderate Med. Hot Hot Very HOt Distributors 0C 150 180 200 220 230 0F 300 350 400 425 450 Asia Pacific: BerkeIey BOOks Pte Ltd, 130 J00 Seng Road # 06 ー 01 , Singapore 368357 Tel(65) 6280 1330 ; Fax ( 65 ) 6280 6290. EmaiI: inquiries@periplus.com/sg WWW. periplus.com lndonesia: PT Java Books lndonesia, Kawasan lndustri Pulogadung, JI. Rawa Gelam Ⅳ No. 9 , Jakarta 13930 , lndonesia Tel: 62 ( 21 ) 4682 1088 ; Fax 62 ( 21 ) 461 0207 EmaiI: cs@javabooks.co.id Photography: Masano Kawana FOOd styling: Susie Donald and Christina Ong Design: PeripIus Design Team