Malaysian Cooking Master Class

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Norman Musa

Malaysian Cooking Master Class

Date & Sessions:

Sunday, 26 March 2023

MENU

PAPAYA & MANGO SALAD 

Thai style salad with papaya, mango, carrot, tomatoes and beans with dressing made of lime, palm sugar, chillies, garlic and fish sauce, topped with crushed peanuts and dried shrimps. 

KALIO CHICKEN CURRY

Pieces of chicken thighs cooked with lemongrass, galangal, chillies, turmeric, coconut milk and kaffir lime leaves 

(From Norman’s latest cookbook – BOWLFUL)

STEAMED SEA BASS WITH ASIAN DRESSING

Fillet of sea bass steamed and served with dressing made of lemongrass, ginger, 

garlic and chillies 

(From Norman’s latest cookbook – BOWLFUL)

YELLOW COCONUT RICE

Rice cooked with coconut milk, lemongrass, spices and turmeric 

(from Norman’s cookbook Amazing Malaysian)

RECIPES

Papaya & Mango Salad 

Thai style salad with papaya, mango, carrot, tomatoes and beans with dressing made of lime, palm sugar, chillies, garlic and fish sauce, topped with crushed peanuts and dried shrimps. 

SERVES 4

INGREDIENTS 

½ medium green papaya (about 200-250g), peeled and julienned, soaked in cold water for 15 minutes

1 unripe mango, peeled and julienned

100g carrot, peeled and julienned

6 green beans, trim stem ends and diagonally cut into 3cm long

8 cherry tomatoes

INGREDIENTS – FOR THE DRESSING

3 bird’s eye chillies

3 garlic cloves

1½ tbsp palm sugar

1 lime, for the juice

2 tbsp fish sauce

INGREDIENTS – FOR THE GARNISH

4 sprigs of fresh coriander, leaves picked

30g ready salted peanuts, coarsely crushed

20g dried shrimps, soaked in warm water for 10 minutes, drained and roughly chopped

METHOD

Pound the chillies and garlic using wooden pestel and clay mortar.

Add the sugar, beans and tomatoes, and pound lightly to combine.

Add the lime juice and fish sauce, then add the green papaya,mango and carrot. Pound lightly to combine and scoop out to a serving bowl.

Garnish with coriander, peanuts and dried shrimps.

STEAMED SEA BASS WITH ASIAN DRESSING

Fillet of sea bass steamed and served with dressing made of lemongrass, ginger, 

garlic and chillies (From Norman’s latest cookbook – BOWLFUL)

SERVES 2 

INGREDIENTS

300g/101⁄2 oz pak choi, cut into strips 3cm/11⁄4in wide 

8 cherry tomatoes
2 sea bass fillets
½  tsp fine sea salt
½ tsp ground white pepper
2 spring onions, cut into thin strips and soaked 

in cold water until curled
½ red chilli, deseeded, julienned and soaked in cold 

water for 10 minutes or more 

Jasmine rice to serve 

FOR THE DRESSING 

3 garlic, crushed
1 tsp grated ginger
1 stalk of lemongrass, thinly sliced
½ red chilli, deseeded and finely chopped
1 tbsp chopped coriander, plus extra for the garnish 

1 tbsp fish sauce
2 tbsp light soy sauce
½ tsp palm sugar
juice of ½ a lime 

METHOD

Set a steamer ready. 

Mix all the dressing ingredients together well in a small bowl and set aside. 

Place a heatproof bowl in the steamer, put the pak choi and cherry tomatoes into the bowl, cover and steam for 5 minutes. 

Season the sea bass with salt and white pepper. Put the sea bass on a board and roll up the fillets from the tail end with the skin on the inside, exposing the sea bass flesh on the outside. 

Put the sea bass on the pak choi in the steamer, cover and steam for 10 minutes. 

Lift the lid and pour the dressing over the sea bass; replace the lid and steam for a further 5 minutes. Turn off the heat, carefully remove the bowl from the steamer and garnish with the spring onion, chilli and coriander. Serve with jasmine rice.

KALIO CHICKEN CURRY

Pieces of chicken thighs cooked with lemongrass, galangal, chillies, turmeric, coconut milk and kaffir lime leaves (From Norman’s latest cookbook – BOWLFUL)

SERVES 4 

INGREDIENTS

2 tbsp vegetable oil
2 tbsp tamarind paste
1½ tsp fine sea salt
½ tbsp palm sugar
1kg/2lb 4oz boneless chicken thighs, cut into large pieces
200ml/7fl oz/scant 1 cup coconut milk
6 kaffir lime leaves, ribs removed and thinly sliced 

jasmine rice to serve 

FOR THE PASTE 

1 banana shallot
3 garlic cloves 

2.5cm/1in ginger
2 stalks of lemongrass 

5cm/2in galangal 

3 red chillies, deseeded
5cm/2in fresh turmeric, or 1 tsp ground turmeric 

Blitz together the paste ingredients with
2 tablespoons of water using a hand stick blender or food processor until fine and smooth. 

Heat the oil in a large, deep saucepan over a medium heat and cook the paste for 2 minutes until fragrant. 

Next add the tamarind, salt and sugar, continue to cook for 1 minute and then stir in the chicken. Cook for 3 minutes to seal and stir in the coconut milk, together with 200ml/7fl oz of water. Bring to the boil, reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring every 5 minutes. 

Next, add the kaffir lime leaves, give everything a good stir and turn off the heat. Divide

YELLOW COCONUT RICE

Rice cooked with coconut milk, lemongrass, spices and turmeric

(from Norman’s cookbook Amazing Malaysian)

Serves 2-3

Ingredients

250g basmati rice, rinsed 3 times until water runs clear

2.5cm ginger, julienned

2 green cardamom pods

5cm cinnamon stick

1 star anise

1 pandan leaf, tied into a knot

1 stalk of lemongrass, use bottom half only and bruised

125ml coconut milk

1 tsp ground turmeric

1 tsp salt

Put all the ingredients in a deep medium saucepan with 550ml of water and give a stir to mix thoroughly. 

Bring to the boil over a medium heat, then cover with a lid and simmer for 6-8 minutes until become soft and dry, stirring once or twice. Turn the heat off, cover the saucepan with aluminium foil or cling film and leave for 10 minutes.

Transfer to a bowl and ready to serve.

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