Sweet Potato Curry Puffs

Posted on 05. Sun, 2010 by grace in Appetizers/Dim Sum, GF-Adaptable, Malaysian, Vegetable/Tofu

By Carol Selva Rajah, Malaysian Cooking: A Master Cook Reveals Her Best Recipes

A twist on the familiar vegetarian curry puffs, this great party dish is a pure vegetarian version with rich mint and onion aromas that are released with each bite into a savoury parcel. Serve the puffs with Mint Chutney if you like.

Chicken Rice with Fresh Dipping Sauces

Posted on 04. Sun, 2010 by grace in Malaysian, Poultry, Rice/Noodles

By Carol Selva Rajah, Malaysian Cooking: A Master Cook Reveals Her Best Recipes

Plum Sauce Chicken Wings Baked in a Flash

Posted on 03. Tue, 2010 by grace in Appetizers/Dim Sum, Malaysian, Poultry

By Carol Selva Rajah, Malaysian Cooking: A Master Cook Reveals Her Best Recipe

This is an interactive recipe where you can have fun. If some of the sauces are unavailable, clean out your refrigerator and create your own sensual combination by adding a cocktail of sauces for fragrance and taste. The wings make a great finger food when served with a delicate dipping sauce. For a really fragrant alternative, tie strips of pandanus leaf around the chicken wings; the leaf will brown but the flavour remains.

Amah’s Aromatic Chicken Curry

Posted on 02. Sat, 2010 by grace in Malaysian, Poultry

By Carol Selva Rajah, Malaysian Cooking: A Master Cook Reveals Her Best Recipes

My Amah or nanny had the uncanny ability to tease the most tantalising aromas from a handful of garlic gently sautéed with golden caramelised onions. She would then brown the chicken in this, smother it with perfumed herbs and freshly dry-roasted ground coriander and cumin to produce this unforgettable dish, which combines fragrances reminiscent of anise, parsley and lemon.

Chilli Crabs with Ginger and Garlic Chives

Posted on 01. Sat, 2010 by grace in Fast Asian Recipe, Malaysian, Seafood

By Carol Selva Rajah, Malaysian Cooking: A Master Cook Reveals Her Best Recipes

Malaysian Chilli Crab is perhaps intimidating to anyone not used to strong flavours. But the combination of bean paste, prawn paste and chilli adds a tantalising aroma to this dish. And diners are beguiled into enjoyment as they taste this extraordinary dish. Chilli crab is best cooked and eaten at home where everyone can relax and enjoy the fun of prying the crabshells with a fork or fingers to get at that final tasty morsel inside.

Spiced Mutton Satay with Peanut Sauce

Posted on 01. Wed, 2010 by grace in Appetizers/Dim Sum, Meat

Satay, originally from Malaysia and Indonesia, is now enjoyed all over the world although we still have the best satay seasoning and sauce that can be used in countless ways. Traditional satay is lovely and tasty but preparing it can be time consuming. So here is an easy adaptation of the traditional satay. It is delicious when served with polenta.-Carol Selva Rajah

Interview with Carol Selva Rajah

Posted on 01. Wed, 2010 by admin in Interviews/Stories

Interview by Rumee Singh With her diverse family background, Carol Selva Rajah brings out a plethora of knowledge on South East Cuisine. From TV shows to cookbooks to culinary tours, this versatile Chef is also consulting for food companies in Sydney , and has won several awards including the prestigious Jaguar Gourmet traveler award in 2000. NAC: You come from a family where your father is Sri Lankan and your mother is Malaysian. Has your background influenced you in your cooking career? CR: Certainly! I also grew up in a multicultural society in Malaysia where a neighbor could be Chinese on one side, Malay on the other, Sri Lankan on the opposite and a Eurasian or Portuguese on the back. [...]

Barbeque Sting Ray Fin

Posted on 01. Wed, 2010 by admin in GF-Adaptable, Seafood

Recipe from Carol Selva Rajah, adapted from  Great Barbecues by Carol Selva Rajah, published by Marshall Cavendish 500 grams Stingray (pari) or eagle ray fin, choose flatter fillets nearer the fins 4 cloves Garlic, peeled 1/2 Spanish onion , peeled 1 tablespoon Chilli paste 2 stalks Lemon grass (serai), blended 1/4 teaspoon Ground turmeric 1-cm piece Prawn (shrimp) paste, dry-roasted (sambal belacan) 1 tablespoon Tamarind paste 20 grams Dried prawns (shrimps) , dry-roasted and pounded 1 Lime, juiced 4 tablespoons Vegetable oil or olive oil Sugar to taste Salt to taste Banana leaf or foil Garnish 1 Lime, juiced 2 Kaffir lime leaves, thinly sliced Coconut cream (optional) for drizzling Cut stingray fillets into thin slices lengthways so that thin [...]

Nargisi Kofta Curry (Mince Wrapped Eggs)

Posted on 01. Sun, 2010 by grace in Indian, Meat

Nargisi Kofta Curry (Mince Wrapped Eggs) By Carol Selva Rajah, Australia’s Asian Food Expert 500 grams finely ground lamb mince 5 eggs, 700 grams size full boiled in their shells 1 egg for beating into the mince ½ teaspoon garam masala 2 green chilli slit seeded 60 grams med onion copped well ½ salt teaspoon or to taste ½ cup plain flour with 1 teaspoon garam masala 3 tablespoons or more oil The Sauce 100 grams red onions 2 cloves garlic chopped well 350 grams tomatoes chopped well 1 pinch turmeric 1 teaspoon chilli powder 1/2 teaspoon garam masala 2 green chillis chopped fine Add 1 beaten egg to the minced lamb.  Add finely chopped green chillies, onion powdered spices [...]

Apricots in Cardamom Syrup and Whipped Cream

Posted on 01. Sun, 2010 by grace in Diwali, Indian, Sweets