I had the good fortune to have some authentic Malaysian cuisine cooked most expertly by a friend originally from Malaysia. I brought the wine and half the jokes. Divine!
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- Malaysian chicken curry, happily swimming in a Le Creuset casserole full of spices, rempah, tamarind paste and coconut milk.
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- Nasi Minyak – A kind of Malaysian risotto, made with ghee, shallots garlic, ginger the rempah tumis spice mix, milk and water.
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- Puttin’ on the Zin – from my private collection, I brought this one back from Sonoma, from a tiny, organic vineyard that does pest control via way of hawking. Exquisite.
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- A Malaysian delight – chicken curry, nasi minyak, sambal nanas (pineapple with chilli, shrimp paste, shallots and garlic), and acartimun, a light overnight pickle made with cucumber, carrot, sauteed onion and mustard seed. Delicious!
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- Serimuka – steamed glutinous rice with coconut milk topped with a custard made green with pandan (extract of pandanus leaf). It was delicious and we ate it all.
Rempah is a set of spices used in Malaysian cuisine consisting of Malaysian curry powder (with nutmeg), shallots, garlic, lemongrass, galangal and ginger combined into a paste. Rempah tumis is made with frying up star anise, cinnamon stick, cardamom pod and whole clove. It’s all so delicious.
Little Ninja Chef 