Best of Betty Saw

Betty Saw

Description

The Best of Betty Saw is a collection of 150 time-tested recipes from Betty Saw, the doyen of Malaysian cooking. Find sumptuous staples and family favourites such as steamed herbal winter melon soup, Nyonya fish head curry and Malaysian rendang as well as savoury snacks and sweet delicacies including kuih serimuka, char siew bao, pineapple cup tarts and mud cupcakes. Uncover the numerous delights in this book filled with irresistible and tantalising treats and draw inspiration from Betty Saw as you embark on your own culinary journey. With beautiful photographs and invaluable cooking and preparation tips, The Best of Betty Saw makes an ideal gift and is an absolute must-have for every home cook.

Sujets

• Malasia
• Malaysia
• Malaisie

Informations

• Publié par: Marshall Cavendish International
• Date de parution: 19 février 2015
• Nombre de lectures: 0
• EAN13: 9789814634649
• Langue: English
• Poids de l'ouvrage: 6 Mo

Extrait

THE BEST OF
BETTY SAW

THE BEST OF
BETTY SAW
The recipes in this book are selected from Betty Saw s previously published cookbooks.
Designer: Benson Tan
Copyright 2015 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: [phone] Fax: [phone]. E-mail: [e-mail] Online bookstore: http://www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Saw, Betty, author.
The best of Betty Saw / Betty Saw. - Singapore : Marshall Cavendish Cuisine, 2015. pages cm
ISBN : 978-981-4634-24-3 (paperback) eISBN : 978-981-4634-64-9
1. Cooking, Malaysian. 2. Cooking, Asian. 3. Cookbooks. II. Title. TX724.5.M4
641.59595 -- dc23 OCN899227859
Printed in Singapore by Craft Print International Ltd
CONTENTS
Preface 7
Weights Measures 9
Basic Recipes 11
Rice Noodles 13
Soups Salads 35
Vegetables 49
Seafood 69
Meat 95
Poultry 113
Light Snacks Bites 135
Cookies Cakes 161

PREFACE
It has been more than three decades that I have been creating, writing and sharing recipes as a food consultant and cookbook author, and I felt it was time to compile some of these time-tested classics into a single volume to make them more easily accessible to all.
Suitable as daily meals and also for serving during special celebratory occasions, these dishes have been grouped into eight sections, ranging from staples and side dishes to light bites and desserts. All the recipes included in this book are easy to follow, and the steps are simple and well-described-making them suitable for cooking novices as well as experienced home cooks looking to expand their cooking repertoire.
In the process of compiling the recipes for this book, I derived immense pleasure and satisfaction reminiscing how far I have come in my culinary journey and also rediscovering the numerous possibilities and variations there are to preparing scrumptious meals for loved ones and friends. Hence, these dishes are not only deeply rooted in tradition and memories, but they also feature contemporary tastes and textures that are incredibly rich and flavourful, and will no doubt leave a lasting impression on everyone.
This book is the result of my decades-long passion for cooking. And as I continue to experiment and whip up even more delicious dishes, I hope that the recipes in this book will inspire you in the kitchen. May you experience the simple pleasures of good home cooking as you delight your family and friends with the results.
Betty Saw

WEIGHTS MEASURES

Quantities for this book are given in Metric, Imperial and American (spoon) measures. Standard spoon and cup measurements used are: 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml. All measures are level unless otherwise stated.

LIQUID AND VOLUME MEASURES
Metric
Imperial
American
5 ml
1 / 6 fl oz
1 teaspoon
10 ml
1 / 3 fl oz
1 dessertspoon
15 ml
1 / 2 fl oz
1 tablespoon
60 ml
2 fl oz
1 / 4 cup (4 tablespoons)
85 ml
2 1 / 2 fl oz
1 / 3 cup
90 ml
3 fl oz
3 / 8 cup (6 tablespoons)
125 ml
4 fl oz
1 / 2 cup
180 ml
6 fl oz
3 / 4 cup
250 ml
8 fl oz
1 cup
300 ml
10 fl oz ( 1 / 2 pint)
1 1 / 4 cups
375 ml
12 fl oz
1 1 / 2 cups
435 ml
14 fl oz
1 3 / 4 cups
500 ml
16 fl oz
2 cups
625 ml
20 fl oz (1 pint)
2 1 / 2 cups
750 ml
24 fl oz (1 1 / 5 pints)
3 cups
1 litre
32 fl oz (1 3 / 5 pints)
4 cups
1.25 litres
40 fl oz (2 pints)
5 cups
1.5 litres
48 fl oz (2 2 / 5 pints)
6 cups
2.5 litres
80 fl oz (4 pints)
10 cups

OVEN TEMPERATURE

C
F
Gas Regulo
Very slow
120
250
1
Slow
150
300
2
Moderately slow
160
325
3
Moderate
180
350
4
Moderately hot
190/200
370/400
5/6
Hot
210/220
410/440
6/7
Very hot
230
450
8
Super hot
250/290
475/550
9/10

DRY MEASURES
Metric
Imperial
30 grams
1 ounce
45 grams
1 1 / 2 ounces
55 grams
2 ounces
70 grams
2 1 / 2 ounces
85 grams
3 ounces
100 grams
3 1 / 2 ounces
110 grams
4 ounces
125 grams
4 1 / 2 ounces
140 grams
5 ounces
280 grams
10 ounces
450 grams
16 ounces (1 pound)
500 grams
1 pound, 1 1 / 2 ounces
700 grams
1 1 / 2 pounds
800 grams
1 1 / 2 pounds
1 kilogram
2 pounds, 3 ounces
1.5 kilograms
3 pounds, 4 1 / 2 ounces
2 kilograms
4 pounds, 6 ounces

LENGTH
Metric
Imperial
0.5 cm
1 / 4 inch
1 cm
1 / 2 inch
1.5 cm
3 / 4 inch
2.5 cm
1 inch

11

BASIC RECIPES

Anchovy Stock
Sunflower or corn oil 1 Tbsp
Dried anchovies 100 g (3 1 / 2 oz), cleaned and rinsed
Water 2 1 / 2 -3 1 / 2 litres (80-104 fl oz)

METHOD
1. Heat oil in a deep large pot and stir-fry anchovies for 2-3 minutes.
2. Pour in water and bring to a quick boil. Reduce heat and simmer, covered, for 1 hour.
3. Strain the stock and let it cool. Store in small portions and freeze until required.
Shallot oil
Cooking oil 375 ml (12 oz)
Shallots 30, peeled and thinly sliced

METHOD
1. Heat oil in a wok. Fry sliced shallots, stirring constantly over low heat until wpale brown.
2. Remove shallots with a perforated ladle to drain on absorbent kitchen paper. When cool, store in an airtight container. Fried shallots keep for several weeks in the refrigerator and can be used as garnish.
3. Allow oil in wok to cool before storing in a clean dry container at room temperature. This shallot oil will keep indefinitely and can be used for steaming and stir-frying.

Chicken Stock
Chicken carcasses 8, quartered and cleaned
Water 3-3 1 / 2 litres (92-104 fl oz)

METHOD
1. Combine chicken bones and water in a large, deep saucepan. Bring to the boil, reduce heat and simmer, covered, over low heat for 1 hour.
2. Strain stock using a large fine sieve. Allow to cool thoroughly.
3. Refrigerate or semi freeze for 2-3 hours or until oil rises and sets on the surface. Scoop off all the oil. Use as required or transfer stock in small portions into plastic bags and freeze. Frozen stock will keep for several weeks. Thaw ahead of time for use as required.

RICE

NOODLES

Saffron Rice with Mushrooms and Tomatoes 14
Fried Rice with Chicken and Pineapple 15
Fragrant Herb Rice (Nasi Ulam) 16
Fragrant Yam Rice 17
Chicken Biryani 18
Salted Fresh Fish, Oyster and Tangerine Peel Porridge 19
Bubur Pedas 20
Fried Rice Cake ( Chao Ko ) 21
Mee Siam Kering 22
Penang Laksa 23
Lontong 24
Lor Mee 25
Mee Rebus 26
Rice Noodle Soup (Ipoh Sar Hor Fun) 28
Fried Flat Rice Noodles with Beef 29
Fried and Braised Noodles ( Char Choo Mee ) 30
Cha Cheong Meen 31
Thai-style Fried Noodles (Phad Thai) 32
Claypot Chicken Mushroom Yee Mee 33
14

Saffron Rice with Mushrooms and Tomatoes Serves 4-5
This is another deliciously aromatic one-dish meal. For a different flavour, dice 150 g (5 oz) smoked salami, bacon or turkey and add to the rice.

INGREDIENTS
Saffron strands 1 / 2 tsp
Boiling water 85 ml (2 1 / 2 fl oz)
Basmati (long grain) rice 450 g (1 lb), washed and drained
Chicken stock (see page 11 ) 610 ml (19 1 / 2 fl oz)
Sunflower or corn oil 60 ml (2 fl oz)
Shallots 4, peeled and sliced
Garlic 3 cloves, peeled and chopped
Young ginger 3-cm (1 1 / 2 -in) knob, peeled and chopped
Cinnamon 5-cm (2-in)
Cardamoms 6 pods
Black peppercorns 1 / 2 tsp
Bay leaves 2
Oyster or button mushrooms 100 g (3 1 / 2 oz), diced into 1-cm ( 1 / 2 -in) pieces
Firm tofu 2 pieces, diced small and deep-fried
Salt 2 tsp
Ground white pepper 1 / 2 tsp
Sugar 1 tsp
Cherry tomatoes 18, quartered
Chopped coriander leaves (cilantro) 2 Tbsp
Chopped parsley 2 Tbsp
Chopped spring onions (scallions) 1 Tbsp
Cashew nuts 90 g (3 oz), roasted or 45 g (1 1 / 2 oz) almond flakes, roasted
Garnish
Thai sweet basil as needed

METHOD
1. Immerse saffron strands in boiling water and leave to infuse for 15 minutes.
2. Cook rice with saffron mixture and chicken stock in a rice cooker. When the rice is cooked, set aside to cool. Loosen grains with a pair of chopsticks.
3. Heat oil in a large non-stick wok and lightly brown shallots, garlic and ginger.
4. Add spices and bay leaves. Stir for a few seconds, then add the mushrooms. When the mushrooms are almost cooked, add fried tofu and season with salt, pepper and sugar. Mix thoroughly.
5. Add the cooked rice and toss well. Add cherry tomatoes and stir-fry until tomatoes are hot but sti