Malaysian cuisine consists of cooking traditions and practices found in
Malaysia, and reflects the multi-ethnic makeup of its population.The vast
majority of Malaysia's population can roughly be divided among three major
ethnic groups: Malays, Chinese and Indians. The remainder consists of the
indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of
Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as
a significant number of foreign workers and expatriates.
As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.
INGREDIENTS
- 3 tablespoons oil
- 600 g 1.5 lbs prawn/shrimp, shelled and deveined
- 2 cups water
- 2 tablespoons tamarind pulp mixed with 1/2 cup water and strained
- 3 kaffir lime leaves sliced thinly
- 2 teaspoons salt or to taste
- 1 teaspoons sugar or to taste
SPICE PASTE
- 10 dry red chilies deseeded
- 10 shallots peeled
- 30 g 1 oz belacan
METHOD
- Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
- Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
- Add the prawn and continue to stir-fry for about 2-3 minutes. Add in the water, tamarind juice and bring it to a quick boil. Add in the kaffir lime leaves, salt, and sugar. Dish out and serve immediately.
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