To make the laksa broth, add the laksa broth ingredients to a large saucepan along with the fried spice paste. Bring to the boil, then simmer gently on the lowest heat for 20 minutes. Turn off the heat, then remove the laksa leaves/mint/coriander and lemongrass, and adjust the seasoning (the salt and sugar), to taste. Add the tofu puffs to the broth for 10 minutes so that they soak up the flavour. Lin - who was born in Kuala Lumpur and arrived in the UK when she was 11 - provides her tried-and-tested takes on all the Malaysian classics are present and correct - including definitive recipes for laksa, satay, beef rendang and, of course, the fiery chilli paste from which her restaurant takes its name - but there are lots of tempting-looking lesser-known dishes too. I have often been asked how to boil a soft-boiled egg like we do at the restaurant as an additional topping for our laksa. We use medium-sized eggs at room temperature. Start by bringing 8cm (3in) of water up to boil in a saucepan. Lower the eggs into the water with a slotted spoon and turn down the heat so it is at a rolling boil. Set a timer for 6½ minutes for soft-boiled or 7½ minutes for hard-boiled. Once the time is up, immediately take the eggs out, put in a deep bowl of cold water and leave them for 2 minutes to stop the cooking. It is easiest to peel the eggs in water as the water helps to get between the egg’s membrane and the shell. Slice in half for prettiness. Céline Hughes, senior commissioning editor, acquired world rights in a two-way auction from Niki Chang at David Higham Associates. It will be published on 14th October 2021. Norman Musa uses sweeter aromatics such as star anise and cinnamon, along with the coriander seeds and turmeric.

Ongoing Covid restrictions, reduced air and freight capacity, high volumes and winter weather conditions are all impacting transportation and local delivery across the globe. Frying the paste is an important step if you’re not to end up with a raw-tasting gravy; Yin recommends half an hour of patient stirring until it’s really dark, but it dries out under my inexpert care – half that time seems to yield a pretty decent result. The brothFinally, blanch the egg noodles for 10 seconds and drain well before distributing among the bowls. Portion everything out into the bowls ready for serving – the beansprouts, green beans and prawns. Pour the hot laksa broth into each of the bowls with 4 halved tofu puffs per serving. Place the boiled egg halves on top and finish with sliced laksa leaves, mint or coriander.

The book’s introduction starts with Yin’s reminder of the manifold origins of Malaysian cuisine and her intention to celebrate the diversity of the country and its people. The recipes shared are through the lens of Yin’s own experiences and food memories, and whilst not all of them are exactly what you might traditionally find in Malaysia, all are firmly rooted in Malaysian flavours. Like the many generations before her, Yin rejoices in bringing together the flavours and foods of her land of birth with the ingredients and ideas of the UK. Ingredients list are surprisingly approachable for a South East Asian cookbook. While some recipes call for ingredients that may not be available in a supermarket, the vast majority of the ingredients can be sourced from a decent Asian supermarket and Yin also provides some ideas for substitutions. That said, the book has not been dumbed down, with the recipes and methods the same as those used at Sambal Shiok Laksa Bar in nearly all cases. To make the simple chilli sauce, add all the ingredients to a medium saucepan and bring to the boil. Switch off the heat and leave for 1 hour. Bring to the boil again and simmer over a medium heat for 15 minutes. Turn off the heat and use a hand blender to blend into a sauce. Start by cooking the sambal – it can even be cooked the day before and keeps well refrigerated for up to two weeks. Soak the dried red chillies or chilli flakes in more than enough water to cover them, using water that has just boiled. Leave for 15 minutes then drain.

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Finally, add the beansprouts along with the remainder of the Chinese chives and the sambal tumis or simple chilli sauce. Stir-fry for 30 seconds and serve hot.

tablespoon kicap manis sweet soy sauce , (if you don’t have this, then double the quantity of light soy sauce and increase the dark brown sugar to ½ teaspoon) A regular in the UK press and on TV, Mandy Yin is Malaysian-born Chinese of Peranakan Nyonya heritage. She moved from Kuala Lumpur to London aged 11 and later studied and practised corporate law, before leaving to pursue a career in food. Mandy started with a London street-food stall in 2013 before opening a pop-up laksa bar. Steadily, she built a loyal following with her recipes, which draw on her memories of food in Kuala Lumpur, her favourite London dishes and her travels around the world. After a series of sell-out runs for her pop-up across London, Mandy opened her flagship Highbury restaurant, Sambal Shiok Laksa Bar, in 2018, and garnered critical acclaim for her signature Peranakan Nyonya curry laksa. The restaurant has since gone on to achieve award-winning status and the first print-run of Mandy’s debut book, Sambal Shiok: The Malaysian Cookbook, published by Quadrille in 2021, sold out in less than two months. It’s since been nominated for food-writing awards by the likes of Fortnum and Mason, The Guild of Food Writers and André Simon. Add the oil, garlic and half of the Chinese chives. Stir-fry for a few seconds until the chives have charred a bit. The book starts with a series of mini essays that do a great job of contextualising Malaysian cooking and how it has been influenced by countries near and far. The country’s population is 60% Malay, 25% Chinese, 7% Southern Indian and 8% indigenous, making it a fascinating melting pot of different culinary influences. stalks of Chinese chives, sliced into 5cm (2in)-long batons, or substitute with 2 spring onions (scallions)Parboil the potato cubes for 3 minutes before draining and leaving to cool. Once cool, pan-fry in 3 tablespoons of oil over a medium-high heat until crispy. Place a wok over a high heat until it is smoking. To achieve any sort of wok hei, you MUST fry only one portion at a time. Add the oil, garlic and half of the Chinese chives. Stir-fry for a few seconds until the chives have charred a bit. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. Having bought two fat tubes of fresh egg tofu (which I love) just days before the book arrived, the first recipe we made was Soy-Braised Egg Tofu. There’s a lovely vignette in the recipe’s summary about the rustic family-style restaurant in Sarawak in which Yin tasted this dish, where three generations of women cooked and served customers, whilst the youngest member of the family slept in a baby basket to one side. Although the recipe includes pork mince and oyster sauce, it’s listed in the Vegetarian section of Home-Style Dishes, with suggestions from Yin to sub rehydrated shiitake mushrooms for the pork and mushroom sauce instead of oyster to make it vegetarian. We make the pork version and it’s fabulous; wobbly discs of egg tofu have a hint of crispness on the surfaces, with insides that are meltingly soft and silky, they are so good against the simple pork. Whilst our sauce doesn’t come out remotely as dark as that pictured, it’s wonderful mixed into the rice. We love this dish and have made it a few times already, even at the expense of trying more recipes.