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Malaysian Street Food Plate

Malaysian Street Food Plate

By M&S Food
Published on 30 December 2022
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 to you by M&S Food, is comfort food at its flavourful best. A roti babi is a fried pork sandwich and is as delicious as it sounds, especially when dipped in a tamarind dipping sauce and pineapple salsa and washed down with a cup (or glass) of teh tarik - the hot milky tea that’s very popular in Malaysia, Singapore and Indonesia, that translates to pulled tea. This recipe is perfect if you’re looking to spice up your lunch (literally) or even a summer picnic with a South-East Asian twist.
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Time and servings

1 hrTotal time
6Servings
1 hrCooking time

Ingredients

  • 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

  • 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.

  • 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.

  • Step 3

    Carefully dip the slices in the egg.

  • 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.

  • 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.

  • 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.

  • Step 7

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

  • 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.

  • 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.