Zaleha Kadir Olpin, Masterchef UK Season 14 finalist and celebrated Malaysian-born celebrity chef has proven that no one can break her steely resolve and passion for cooking.
After the whole ‘crispy rendang’ episode, Zaleha has taken the herculean task of educating the world about authentic traditional Malaysian food. She’s traveled around the country and has published her very own cookbook, ironically named “My Rendang Isn’t Crispy”. This recipe book features more than 60 well-loved Malaysian recipes that include mains, condiments, desserts and, of course, the dish that started it all, the chicken rendang.
You need to get a hold of the recipe book to explore all the great recipes she compiled but lucky for all of us, she is sharing with us one traditional dish available in her book that Malaysians love to eat together with their nasi kerabu. Yes, we are talking about solok lada or stuffed green chillies.
The Welcoming Heat of Solok Lada
Solok lada is such a simple dish to make but when paired with the proper main, it can really turn an average dish into something mind-blowing. With a simple stuffing of fish paste and spiced grated coconut, it doesn’t take long for you to prepare and enjoy.
Ingredients:
- 10 large green chillies
- 1 cup (250ml) of coconut milk
Stuffing
- 250g of basa, Spanish Mackerel or cod fillet
- 100g of freshly grated coconut
- 3 shallots, peeled and finely chopped
- 1 teaspoon of fenugreek seeds
- 3 tablespoons of sugar
- 1 teaspoon of lime juice
- 1 teaspoon of salt
Method:
- Prepare the stuffing. Place the fish fillet in a pan and add just enough water to cover the fish. Poach for 10 minutes, then drain and set aside to cool.
- Pound the fish using a mortar and pestle and transfer to a mixing bowl. Add the remaining ingredients for the stuffing and mix well. Set aside.
- Rinse the chillies and pat dry. Slit the chillies lengthwise and remove the seeds.
- Dill the chillies with fish stuffing and arrange, slit side up, on a baking dish that fits into your steamer.
- Pour the coconut milk over the chillies and steam for 20 minutes, or until the chillies are tender and most of the coconut milk has been absorbed.
- Serve immediately with rice and curry.
No more Crispy Rendang!
Like this recipe? Don’t forget to get your hands on Zaleha’s cookbook at any major bookstores around you today and make authentic Malaysian cuisine in your very own kitchen!
Meanwhile, try out some of Zaleha’s other recipes that she has graciously shared with us such as her Ayam Masak Merah, Cucur Udang and delectable Spiced Date, Orange and Almond Tart recipe. You can also learn more about her cooking journey in here.
