In a new series presented by The BIG Group, Poskod.MY shows you how to cook with the Klang Valley’s best chefs and restauranteurs.
Masak-Masak Malaysia will talk to the people who make our food culture so diverse and delicious. Get a glimpse into the reality of the Malaysian food industry. Learn from chefs as they recreate signature dishes and find out what inspires them to succeed.
First up, Restoran Sambal Hijau: a restaurant that serves up about 100 different dishes each day. Lunchtimes are always packed as people crave a taste of Sambal Hijau’s Minang cooking – with a side of green sambal, of course. What makes their cooking so distinctive? Watch our video to find out.
RECIPE: IKAN PATIN TEMPOYAK
2 cups of tempoyak, or fermented durian
3 red chillies, more or less according to your spice preference
1 tbs turmeric powder
1/2 tbs salt
1/2 tbs sugar
1 whole average-sized patin (iridescent shark catfish), cut into 5-6 pieces
1-2 bunga kantan, or torch ginger flower, sliced lengthwise
2-3 stalks daun kesum, or laksa leaves
1. Grind about 1 1/2 cups of tempoyak with the chillies. Add enough water to the mixture to make about 3 cups of sauce.
2. Pour the tempoyak-chilli sauce into the wok over a medium flame and let it simmer to cook the chillies. If you prefer it thicker, just add more tempoyak to the wok.
3. Stir in the turmeric powder, salt, sugar.
4. Carefully add the patin into the wok, making sure the fish is bathed in the sauce.
5. Strip the daun kesum from its stalks, and add that along with the bunga kantan to the wok.
6. Stir everything together, and let it simmer away until the fish is cooked. Do not overcook it as the fish will then get too soft – about 5 minutes or so should do it, but keep an eye on it.
7. Taste to check the balance of flavors and add any seasonings you feel is necessary.
8. Serve with hot white rice.
Sambal Hijau, Lot 2990 Kg Sungai Penchala, KL 60000.