The upcoming festivities for most Malaysians means a time for feasting. So we asked local chef Tan Kev-Vin to demystify and simplify three classic, rustic local dishes so that anyone – even amateur home cooks – can serve a stunning dinner menu for the holiday.
Spice up your rice with this recipe for nasi minyak hujan panas (rainbow ghee rice), a quintessential Malay dish from Kelantan and Terengganu. This colourful rice is rich with flavour and surprisingly easy – more so if you substitute the food extract with colouring. But stick to the recipe and the results are worth it.
To go with the rice, have a plate of petai belalang masak ikan bilis (lamtoro beans with fried anchovies). The legume comes from the mimosa tree, and the beans look and taste like bitter beans (or stink beans), but the combination of flavours in this dish is a magical mix of bitter, salty and spicy.
Finally, this is the centrepiece of your table: barramundi poached in oil (a.k.a. Asian sea bass or siakap). Don’t be frightened by fish. All this needs is a deep fry, then a smothering with herbs and spices. It takes only minutes for the skin to get nice and crispy, while the inside stays soft and lovely.
On The Menu, directed by Ian Lau and produced by Lennard Gui, was originally released on our social media page at facebook.com/star2dotcom. You can watch all 12 episodes from Season 1 there. Season 2 is scheduled to start in July 2018.