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Malaysian Street Food Plate

By M&S Food
Sandwiches South-East Asia-style, a sensational pineapple salsa, and a spicy dipping sauce, all served with a fragrant pulled tea; Nisha Katona’s Malaysian street food plate, created for Cooking With The Stars, brought…
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Time and servings

Total time
Servings
Cooking time

Ingredients

31 total
  • 3 tbsp of soy sauce
  • 0.5 tsp of white pepper
  • 7 garlic clove, garlic cloves, 6 minced
  • 2 large onions
  • 6 cm of ginger, peeled and grated
  • 400 g of pork mince
  • 4 white mushrooms, chopped
  • 1 tbsp of ground coriander
  • 2 tbsp of garam masala
  • 6 eggs, beaten
  • 120 g of tamarind paste
  • 7 tbsp of light soft brown sugar
  • 0.25 tsp of ground ginger
  • 1 tbsp of dark soy sauce
  • 2 red chillies, 1 finely chopped, 1 sliced
  • 1 small bunch of coriander, chopped
  • 1 handful of mint, chopped, plus a handful for garnish
  • 3 loose black tea leaves
  • 5 green cardamom pods, crushed
  • 1 tsp of fennel seeds, lightly crushed in pestle and mortar
  • 4 tbsp of condensed milk
  • 1 knob of butter
  • 1 tsp of cinnamon powder
  • 1 pinch of turmeric
  • 1 whole pineapple, chopped
  • 0.5 lime, juiced
  • 120 ml of vegetable oil
  • 2 tbsp of ground cumin
  • 2 slightly stale large white sandwich loaves
  • 2 cinnamon sticks, 1 crushed
  • 2 star anise

Method

9 steps

  1. Step 1

    For the roti, heat 60ml oil in a pan over a medium-high heat and fry the onion, ginger and 6 minced garlic cloves. Once golden, add the pork mince, mushrooms, 2 tbsp ground cumin, 1 tbsp ground coriander, 2 tbsp garam masala, 1⁄2 tsp white pepper and 2 tsp salt. Cook for around 30 minutes and then add the light soy sauce.

  2. Step 2

    Remove the crusts from the loaves. Cut the loaves into 4-inch thick slices and cut a pocket carefully into one side to remove a little hollow of bread. Fill with the pork mix and pinch to close.

  3. Step 3

    Carefully dip the slices in the egg.

  4. Step 4

    Heat 60ml oil in a frying pan and then fry the bread until golden. Remove from the pan and drain off the excess oil.

  5. Step 5

    For the dipping sauce, add 120g tamarind paste; 5 tbsp light soft brown sugar; 1/4 tsp ground ginger; 1 tbsp dark soy sauce; 1 chopped red chilli, a handful of both coriander and mint to a pan. Fill the tamarind jar with 120ml water, shake and add this to the pan, and reduce. Cook until thick and syrupy.

  6. Step 6

    Fill a teapot with boiling water. Add the tea leaves and cardamom pods, 1 cinnamon stick, 1 tsp fennel seeds, and 1 star anise and leave to infuse for 5 minutes.

  7. Step 7

    Add the condensed milk to the teapot then pour into glasses to serve.

  8. Step 8

    For the pineapple salsa, heat the butter in a pan and fry 7 garlic cloves, 1 cinnamon stick, cinnamon powder, 1 star anise and a pinch of turmeric.

  9. Step 9

    Add the pineapple and sugar and toss. Finish with the sliced chilli, lime juice and mint leaves. Serve everything together at the same time and dig in.