This recipe, by Chef Abdul Wahab of the Equatorial Penang Hotel in Penang, Malaysia, is a classic Malay dish that combines the heat of chillis with the nutty taste of peanuts and the exotic fragrances of the Spice Islands. Note: This recipe requires advance preparation.
Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt
This recipe and others can be found in the following article:
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Make diagonal slashes on the fish, rub salt into the slashes, and deep-fry the fish.
In a separate frying pan, heat the oil until hot, then fry the ginger, garlic, and chile for one or two minutes on medium heat. Add the chopped tomatoes, tomato paste, sugar, and the liquid in the can of pineapple, then lower heat, cover, and simmer for about 30 minutes, stirring every 10 minutes, until the sauce is thick and creamy. Then add the chopped pineapple, and heat through. Serve the sauce over the deep-fried fish, and serve with steamed rice.
This recipe and others can be found in the following article:
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By Paul Ross
1 ½ tablespoons ground, roasted rice
1 ½ tablespoons chile powder
1 tablespoon lemon juice
1 tablespoon tamarind sauce
½ tablespoon sugar (palm sugar is best)
1 shallot, peeled and sliced
1 tablespoon soy sauce
2 tablespoons fish sauce
2 cloves garlic, chopped
1 cilantro root, minced (optional)
1/4 cup water or more if needed
In a bowl, combine all ingredients and mix thoroughly. Transfer to a blender and puree. Return the
sauce to the bowl and place it in the regfrigerator for at least 3 hourse for the flavors to blend
and the rice to soften. Garnish with minced parsley, mint, and spring onion.
This recipe and others can be found in the following article:
story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson
3 teaspoons ground Jamaican allspice
6 to 8 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, finely chopped
2 onions, finely chopped
2 cloves garlic, finely chopped
1/2 cup finely chopped scallions
3 teaspoons fresh thyme leaves
2 teaspoons salt
2 teaspoons freshly ground black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
1/4 cup brown sugar
3 tablespoons soy sauce
In a food processor or blender, process all the ingredients together to make a paste. Store the paste in a glass jar in the refrigerator.
This recipe and others can be found in the following article:
story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson
12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed
3 onions, chopped
2 clove garlic finely chopped
1/2 cup vinegar
2 tablespoons ground allspice
1 tablespoon olive oil
1/4 cup soy sauce
1/4 cup minced scallions
In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.
