Norman Musa of Ning restaurant Manchester & Mee Goreng Ayam

Malaysian cuisine, like its people finds its roots among Chinese, Thai, Arab and Indian influence. These ethnic groups have also merged within the Malaysian ethos and are an intrinsic part of the culture and food of the region. Malay dishes are mostly hot and spicy - in the belief that hot curry eaten on a hot day helps cool the body. The heady aroma of traditional Malay food cooked with tantalizing spices and simmering gravy will leave you wishing for more.

Traditional Malay food makes use of tantalizing herbs such as lemon grass, daun kemangi (a type of basil), nutmeg, bunga kantan(wild ginger buds) and pandan (screwpine) leaves. Dried spices such as star anise, fenugreek, coriander, cumin and fennel are frequently used to flavor Malayan dishes. Some of the unique spices used in Malaysian food lend different colors to rice. Fresh chili paste, onions and garlic find themselves in most Malaysian dishes. Fresh coconut milk is also an integral part. Typical Malayan gravy has fresh and dried ingredients ground into a paste called rempah. This is sautéed in oil to bring out the aroma. Coconut milk is used to add a creamy richness. Though soups are not usually a must-have in a Malay meal, the Sup Kambing (mutton soup) is a regional delicacy.

 This is a simple Malaysian style recipe by Chef Norman Musa of Ning restaurant, Manchester. To purchase please follow the link below.www.ningcatering.com/ning-cookbook.htm

Mee Goreng Ayam

Chicken Stir-Fried Noodles
Serves 2

Ingredients
200g egg noodles
150g chicken flesh, thinly sliced
½ medium onion
2 cloves garlic
½ inch ginger root
2 fresh red chillies
50g spinach, cut
½ tablespoon dark sweet soy sauce
1 tablespoon light soy sauce
½ teaspoon salt

Soak egg noodles in hot water to soften (no need, if using
fresh egg noodles).
Blend onion, garlic, ginger and chillies in a blender, or
you can use a pestle and mortar.
Heat up cooking oil in wok or pan, and fry blended ingredients
until aroma rises.
Add chicken and fry until sealed and turning white.
Next add the noodles, salt, dark sweet and light soy sauces.
Finally add spinach and fry until slightly wilted.
Take off the heat. Ready to serve.