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Additional resources for Periplus Mini Cookbooks: Authentic Malay Cooking
This dish also works well with beef. 4 cups (1 litre) water 2-cm (¾-in) ginger, peeled and crushed 3 cloves garlic, sliced 1 onion, cut into 6 wedges 1 potato, peeled and cut into 8 wedges 500 g (1 lb) chicken pieces, rubbed with salt, keep aside for 10 minutes 1½ teaspoons salt Crispy Fried Shallots (page 7), to garnish 1 spring onion, cut into short lengths, to garnish 1 stalk Chinese celery, cut into short lengths, to garnish 2 slices lime Spice Bag � teaspoon cumin seeds � teaspoon fennel seeds � teaspoon coriander seeds 3 cloves 1 star anise pod 3 cardamom pods 10–15 peppercorns, crushed 1 cinnamon stick, crushed 1 To make the Spice Bag, tightly wrapped all the ingredients in a piece of muslin cloth and tie with a piece of string.
Increase the heat to medium and cook, stirring constantly until the liquid evaporates, and the beef is completely dry and crispy, about 1 hour. Remove from the heat. Allow to cool thoroughly, then store in an airtight container. Serves 4–6 Preparation time: 1 hour Cooking time: 2 hours Daging Singgang (Hot and Sour Beef Soup) This simple soup is divine either on its own, with rice or with toasted bread. 4 cups (1 litre) of water 1–2 dried red chillies, de-seeded, cut into short lengths, soaked to soften 1 piece asam gelugur 2-cm (¾-in) galangal root, coarsely ground 2-cm (¾-in) ginger, sliced 3 cloves garlic, sliced 2 shallots, sliced � teaspoon fennel seeds � teaspoon cumin seeds � teaspoon coriander seeds 2 teaspoons salt 400 g (14 oz) lean beef, sliced into thin strips, rubbed with salt and set aside for 15 minutes 1 Heat the water in a saucepan, add all the ingredients, except the beef slices.
Add the onion, potato, chillies, shredded ginger, both soy sauces, oyster sauce and the lightly-fried beef slices. Fry and stir well. Reduce the heat to low, cover and let it cook for 10 minutes. 4 Add the water, increase the heat to medium, and bring to a boil. Add the salt, sliced carrots and tomato wedges and simmer, covered, for another 2 minutes. 5 Remove from the heat. Serve with plain rice or toasted bread. Oyster sauce is the rich, thick and dark extract of dried oysters. It is frequently added to stir-fried vegetable and meat dishes, and must be refrigerated once the bottle is opened.