Nyonya

Assam Prawns (Tamarind Prawns)

A common complaint about many Malaysian recipes is that they are usually complicated and often have a long list of intimidatingly exotic ingredients. Whilst the resulting meals are invariably worth the effort, for the most part this particular gripe about Malaysian food isn’t completely without merit.

Assam PrawnsLike most expat Malaysians, I am forever seeking out viable substitutes for ingredients that we just take for granted at home. Candlenuts (buah keras) get substituted with blanched almonds, galangal (lengkuas) with ginger, bokkoms for salt fish and so on. For the most part the integrity of the dishes are rarely compromised, but there are some ingredients for which there are simply no substitutes and the meal invariably suffers for their subsequent omission.

Thankfully, however, there are some great Malaysian dishes that defy these inherent pitfalls and are surprisingly easy to make, Assam Prawns being a case in point. Requiring just a few basic ingredients and a very short cooking time, Assam Prawns pack quite a punch for its meagre effort level. Provided you can source some tamarind pulp, this dish offers an authentic taste of Asia without any of the usual hassles and exotic ingredients associated with Malaysian cooking.

Beyond being ridiculously simple to make, Assam Prawns are a true Nyonya classic and were, with good reason, a firm family favourite at my grandmother’s dinner table. This dish has it all! Sweet prawns, slavered in a simple tangy tamarind coating; what more could you want? This is truly finger-lickin’ good food, Malaysian style!

Note: Whilst the thought of it might seem strange to non-Asians, part of the joy of this dish is eating the prawns with their shells on. Encrusted in all that lovely sweet tamarind sauce, the prawn’s soft shell is perfectly edible and is, in fact, a great source of calcium. A word of warning though, don’t eat the sharp tail-shells and don’t forget to suck the prawn’s head. I’m serious, the tail-shell will totally choke you and the head is amazingly sweet and tasty when sucked. Trust me, your ultimate enjoyment of this incredible meal depends on both of these tips, so get sucking!

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

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Kari Kapitan (Nyonya Chicken Curry Kapitan)

Kari Kapitan (Nyonya Chicken Curry)This Malaysian Classic was my late father’s favourite curry and with good reason, it is simply delectable!

The überkind of Nyonya cuisine, Kari Kapitan is the prefect confluence of traditional Malay and Chinese flavours. My version of this curry is a loose adaptation of that of the reigning queen of Nyonya food, Pearly Kee. Nyonya cuisine is the epitome of what makes Malaysian food great; inclusivity, and Pearly is a true vanguard of this culinary heritage. The result of a marriage of Malay and Chinese ingredients and flavours, Nyonya style cooking is unique to Malaysia and is, perhaps, one of the most underrated cuisines in the World.

A Malaysian take on a traditional Indian Chicken Curry, Kari Kapitan is the result of a thorough Nyonya makeover. Along with the classic additions of lemongrass, lime and galangal, the chief Nyonya element is belachan. Ubiquitous to Malaysian cuisine, belachan is a fermented shrimp paste and is one of the hallmarks of Nyonya cooking. Whilst best described as ‘pungent’, belachan mellows when added to a curry, imparting a depth of flavour to the finished dish like no other.

One of my happiest childhood memories is going on a family outing to the local waterfalls; virtually the entire Clan was there – grandparents, aunts, uncles and a full gaggle of cousins. After hours of slip-sliding through the falls, it was finally lunchtime! As we gathered for our picnic, my grandmother presented us with a massive white Tupperware, filled to the brim with leftover Kari Kapitan. Armed with anticipation and slices of fresh white bread, we all tucked in; what bliss! Perched on those boulders, surrounded by my army of screaming cousins, with the cool waters rushing between my toes and my fingers stained yellow from the Kari Kapitan; it was the perfect childhood memory, matched with the perfect meal.

Universally, all curries benefit from a day of rest before being served, but this is especially true of Kari Kapitan. Whilst still delicious when eaten on the day of cooking, a bit of patience reaps its own reward. Such is its plethora of flavours, Kari Kapitan needs time to find its balance, to develop and mature. As a result, Kari Kapitan makes for amazing leftovers…and memories.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Click here for the recipe