Tuesday, 15 March 2011

Rebung Lemak

I watched an episode of Anthony Boudain in Malaysia. Having spent about a month working in KL once and loving every minute of it, it seemed like time to dust of the Malaysian cookbook and have a go.

I chose this one from an excellent Nonya cookbook that I picked up whilst I was there. Malaysian cuisine is a superb mix of Indian, Chinese and the more traditional Nonyan style - Asian fusion no less.



Most of the dishes require a Rempah - which is basically a spice paste. This one was made with amounst other things nuts and fish paste



....as well as chilies and coriander...





I love these whole bamboo shoots. Unfortunatley not fresh but tinned....



And the finished dish. Lovely

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