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. Wait, you don’t know who she is? Read all about her in our exclusive interview with her here.
After the whole ‘crispy rendang’ episode, which we feel should be well forgotten right now, to be honest, Zaleha has taken the herculean task of educating the world about authentic traditional Malaysian food and as a start, she has published her very own cookbook, ironically named “My rendang Isn’t Crispy” that features more than 60 recipes Malaysians love that include mains, condiments, desserts and of course, the dish that started it all, the chicken rendang.
In this article, we are sharing one traditional side 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 it. Why not you try this recipe and let the flavours do the talking for us.
- 10 large green chillies
- 1 cup (250ml) of coconut milk
- 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
- Prepare the stuffing. Place the fish fillet in a pan and add just enough water to cover the fish. Poach for 10 minutes, then rain 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!