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Jungle Bird
Jungle Bird F1Cookbook

Oooh another favorite cocktail! This is a great time in the F1 Calendar when so many favorites come up all in a row! 

This is yet another cocktail where it is considered "Malaysian" as it was invented there (yet again in a hotel bar similar to the Singapore Sling) but is rarely actually imbibed in its country of origin. I still would like to give credit where credit is due and thank Malaysia and the Kuala Lumpur Hilton. 

Cocktail Making

Jungle Bird

Jungle Bird

1/2 oz simple syrup
1 1/2 oz dark aged rum
3/4 oz Campari
1 1/2 oz pineapple juice
1/2 oz fresh lime juice

Pineapple wedge for garnish
Maraschino cherry for garnish

 

In a cocktail shaker filled with ice, combine all ingredients. 

Shake until well chilled and strain into rocks glass with ice. 

Garnish with pineapple and cherry. 

Malaysian GP - Laksa Curry

This year was the last F1 race in Malaysia at the Sepang International Circuit. A farewell of sorts as F1 has been racing in Malaysia for 19 years. I suppose the world keeps spinning and things change, but it will be sad to say goodbye to a great race, and that also made this my last chance to make some great food! 

Malaysian cuisine has made its way into the American lexicon a little more than I think I even realized. There is a Malaysian restaurant in my neighboring small town, Malaysian ingredients at my supermarket and even a BuzzFeed article: 22 Malaysian Foods Everyone Should Learn How To Cook. 

I say, more the better.
Malaysian food and Singaporean food have a lot of the same roots and Char Kway Teow and Popiah are both popular in Malaysia as well as Singapore, so this race may have similar vibes to the last one. And that, in my opinion, is a lovely thing. 

 

Laksa Curry 

Adapted from Taste.com.au

7 oz thin dried rice-stick noodles
6.5 oz Ayam Malaysian laksa paste (this will seem like A LOT, it is, and it is delicious)
1/2 small red onion, quartered, thinly sliced
4 cups chicken stock
2 kaffir lime leaves, torn (I have a hard time finding these, the dish is fine without them, if slightly less authentic)
2 cups shredded cooked chicken (rotisserie works great, blend of light and dark meat)
2-4 cups mushrooms
1 can coconut milk (14.5 oz)
1/2 cup beansprouts, trimmed
1 small red chilli, thinly sliced
1 Lebanese cucumber, halved crossways, cut into thin matchsticks
1/4 small pineapple, peeled, thinly sliced, cut into thin matchsticks
Fresh cilantro, to serve
Lime halves, to serve

1. Place noodles in a large heatproof bowl. Cover with boiling water. Let stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain.

2. Meanwhile, heat a saucepan over medium-high heat. Cook laksa paste, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 2 minutes or until softened. Stir in stock and 1 cup cold water. Add lime leaves. Cover. Bring to the boil. Simmer for 5 minutes.

3. Add chicken and mushrooms. Cook for 5 to 10 minutes or until heated through and mushrooms just softened. Remove from heat. Remove and discard lime leaves (if using). Stir in coconut milk. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts, chili, cucumber, pineapple and coriander. Serve with lime halves.

Vegetarian option:

Swap chicken broth for veg broth and make sure the curry paste you find does not contain shrimp paste as many do. 

Swap chicken for fried tofu, broccoli, bell pepper or any other vegetable of choice. Add in at the same time as stock to cook for 10+ minutes in curry broth.

**The toppings are what makes this dish spectacular. Fresh pineapple is a must and fresh crunchy bean sprouts too! 

 

Fried Bananas

One of my best friends in college taught me a recipe which she readily admits may not strictly be traditional, but with the ingredients on hand brings all the goodness of the original dessert to the plate and the memories right along with it. 

Recipe:

12 wonton wrappers
3 bananas
6 tablespoons brown sugar
small bowl water
Oil for frying
 

1. Cut bananas into 4 pieces (once down the length and then in half to make 4 quarters). 

2. On a wonton wrapper lay banana piece and sprinkle 1/2 tablespoon brown sugar on top. 

3. Enclose banana and sugar by folding wonton wrapper edges together to form a triangle or wrap like a spring roll. 

4. Heat 1-2 inches of oil in a frying pan. Once hot, add 3-4 wontons at a time and fry until golden brown on one side, flip and fry until done on second side (1-2 minutes each side). 

 

I realized in thinking about this that my friends in college taught me a number of recipes and shared a lot about their lives and in so doing, their cultures. I started thinking about some of those people and recipes, and came up with this very brief list of Friends/ Recipes that I never realized had stuck with me to this day. 

Azwa - Malaysian Fried Bananas
Sam - Sopaipilla
Carolyn - Spoon Bread
Mari - Spam Musubi
Hannah - How to put Sprinkles on EVERYTHING 

Thanks friends :) 

 

 

Malaysia Grand Prix Preview

This weekend is the Malaysian Grand Prix at the Sepang circuit in Kuala Lumpur. Another exciting race that is sure to be hot and very likely stormy. According to the all knowing Wikipedia, "the circuit is known for its unpredictable humid tropical weather, varying from clear furnace hot days to tropical rain storms." I'm banking on both furnace hot and tropical rainstorms to bring the most excitement! 

This will be the farewell race for Malaysia since F1 did not renew a contract to continue racing at Sepang next year. This is disappointing as the drivers love the circuit and it's unpredictability always makes for some interesting podiums and fun races.  

Formula1.com has a great feature on what you need to know leading up to the Malaysian GP including this: 
"Sepang was the first F1 track to be designed by renowned circuit architect Hermann Tilke. It has an interesting mix of medium and high-speed corners, but the biggest single challenge for the teams is cooling. The ambient temperature rarely drops below 30 degrees Celsius (high 80s F) at this time of year.... They also have to watch out for the rain – when it rains in this part of the world, it usually pours. In 2009 the race had to be stopped after 31 laps due to a flooded racetrack and the later-than-normal start time of 3pm leaves the race vulnerable to a late-afternoon thunderstorm."

As for what we are eating, since this is a farewell race I plan to stick with a classic: Laksa Curry. It is one of the first dishes I ever made for F1 Cookbook and remains one of our favorites. 

We're definitely ready for the race weekend. Excitement is building on team twitter feeds including teams sharing these awesome posters, which are gorgeous as ever.

Get ready for exciting racing, laksa curry, fried bananas, and jungle bird cocktails! 

 

MalaysiaMaria DawsonFunComment