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Malaysian Food Safari
Food Safari journeys into the intense spicy world of Malaysian food whose devotees cross oceans for the best laksa, roti and curry. Food author and broadcaster Maeve O'Meara joins her friend, 5 star chef Jess Ong (Sofitel, Sydney) who demystifies the endless range of sauces and spices, dried fish and fresh noodles and comes up with the top ingredients needed to start a workable Malaysian pantry. He then takes us home to cook the simplest noodles on earth - Maeve's favourite dish - char kway teow.
Chef Alvin Tan (Seri Nonya Restaurant), then dials the flavour up to 11 with a magnificent beef rendang anyone can make at home, especially using Alvin's tips. Even the non-cook will love the simple way of making rice more delicious by adding coconut milk, a twist of pandan leaf and a small knob of ginger.
We see how staples like rice and wheat flour noodles are made then join young architect Aryan Mansour who whips up a cheat's laksa in 10 minutes using a spice paste and a handful of ingredients, Chinta Ria's Simon Goh demonstrates the art of roti and sweets makers Paul and Alice Tan show how those multilayered bight rice coconut sweets are made. And with just 4 ingredients, Suzanne Goh makes a dessert of tiny pearls - sago gula melaka.
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Featured Food & Recipes
Hot Tips
Pebre
The way the onions are prepared for the Pebre is a revelation and crucial for the right taste and texture. To finely chopped onion, mix through raw sugar and hot water then allow it to stand to mellow the acidity. Rinse and mix through salt in the same way.
Glossary
Crouton
A small cube of bread fried with herbs and spices, then drained and cooled used as a garniture for soups and salads.
