With thanks to:
Yates, Garden Express, Tourism Malaysia, Visit Malaysia 2007, Flight Centre, Creative Holidays

Malaysia back home…

You don’t have to head to Malaysia to get the experience the tastes or beauties of Malaysia. Trevor and Neville give us some insight how to experience Malaysia in our own backyard.

If you would like a unique Malaysian experience right here in Australia, Then you should head to Melbourne, where The Roti Man Restaurant is located, it is a true taste of Malaysia mixed with the delights of Indian cuisine. Trevor catches up with the owner of the Restaurant Joseph Segar, and shows him his favourite dish, Slow Cooked Goat Curry.

If you want to experience the great flavours at the Roti Man restaurant, then they are having a Bollywood night on Saturday 30^th June. You will need to book!

You can also visit The Roti Man Website http://www.therotiman.com/home.html
10-12 Armstrong Street
Middle Park 3206
Melbourne
Tel: 03 9699 4244
Email: rotiman@bigpond.net.au

Slow -Cooked Goat Curry
(The Baby Goat Curry):

Ingredients:

• Oil 150mls
• Red Onion (Sliced) x 2
• Cloves x 4 pieces
• Cinnamon Sticks 1 ½ inch
• Bay Leaf 2 pieces
• Cardamom 3 pieces
• Star anise 1 piece
• Ginger paste 1 tablespoon
• Salt 1 tablespoon
• Garlic paste 1 tablespoon
• Kashmiri chili 1 tablespoon
• Turmeric powder 1 tablespoon
• Coriander powder 1 tablespoon
• Garam masala ½ tablespoon
• Tomato paste 3 tablespoons
• Coconut Cream 3 tablespoons
• Water 800 mls

Method:

1. Heat the oil in a cooking pot; once oil starts to smoke a little add in the cloves, cinnamon, bay leaf, cardamom and star anise.
2. When the spices starts to color a little add in the sliced onion and sauté until golden brown.
3. At this point, add in the ginger and garlic paste together with the baby goat (on the bone).
4. Mix the ingredients in the pot thoroughly and the salt water then continue mixing. At this point, make sure that the fire has been turned down to a low temperature.
5. Cover the pot with a lid and let it to sit on a slow fire for 1 ½ hours.
6. Check on the dish on a 15-minute basis to stir.
7. Then add the dry spices into the pot with the tomato paste.
8. Mix well then lastly add the coconut cream.
9. Once the curry is cooked, the oil will cover the top layer of the dish.
10. Garnish with some fresh coriander.

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The National floral symbol of Malaysia is well known and a much loved plant in Australia, the Hibiscus.

Hibiscus are easy to grow in Australia and depending on how much frost you endure in your area of Australia, the various types of hibiscus can be on going.

Neville favourites are the Hawaiian Hibiscus which grows over much of Australia.

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Trevor has got some great ideas on how you can bring a little piece of Malaysia back to Australia for you own backyard when you return from you holiday.

All you need to do it grab some nice big pots, and so beautiful herbs something like you would find in Malaysia. And then you plant away, Malaysia right here in Australia!

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If you live in Perth or just visiting you really must get to Cinnamon on the Park restaurant. Neville Caught up with the third brother of the Penang based Samy dynasty of restaurateurs James Samy at his Victoria Park restaurant.

Neville gets to taste one of the Samy family’s favourite dishes, Mango Prawns. They divulged the recipe for everyone to try at home. If you would rather try the ‘real deal’ then head to the Cinnamon on the Park Restaurant.

892 Albany Hwy
East Victoria Park
(08) 9472 0277






MANGO PRAWNS


INGREDIENTS

King Prawns – peeled, cleaned and de-veined
Vegetable Oil
Red Onion - Chopped
Garlic - Chopped
Ginger - Chopped
Cumin Powder
Turmeric Powder
Cardamom Powder
Dry Mango Powder
Almond Paste
Ripe Mango made into a paste
Coconut Cream/Milk
Coriander for garnishing

METHOD

• Heat Vegetable oil on a medium heat and add the Chopped Red Onion, Garlic and Ginger and stir till onions are soft
• Add the cleaned King Prawns and keep tossing till half cooked
• Add all the Spices and Almond Paste, gently stir in the Coconut Cream, reduce the heat a little till you get a smooth and creamy texture with enough consistency that coats the King Prawns.
• Garnish with Coriander