By Luca Tettoni, Wendy Hutton
Drawing on their multi-ethnic history, Malaysians have built precise adaptations on Asian favorites like Malay satay, chinese language fried noodles, and Indian curry puff.
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Additional resources for Authentic Recipes from Malaysia
Add the buttermilk, eggs, and vanilla, and stir well. Add the butter and stir to blend everything together into an even filling. Divide the filling between the two piecrusts. 2 teaspoons vanilla extract ½ cup butter, melted Place the pies on the bottom shelf of the oven. Bake until the edges puff up and the centers are fairly firm, wiggling only a little when you gently nudge the pans, 40 to 45 minutes. Place the pies on a cooling rack or a folded kitchen towel and let cool to room temperature.
Pastry for a 9-inch single-crust pie (store-bought or see basic piecrusts, page 134) 2 cups (about 8 ounces) blanched, slivered almonds 1 cup butter, melted 1 cup sugar 4 eggs 1 tablespoon almond extract 1 tablespoon rose water (optional; see sources, page 156) ½ teaspoon salt Heat the oven to 350 degrees F. Line a 9-inch pie pan with crust and then crimp the edges decoratively (see page 138). Line and partially bake the crust (see page 139). Cover the crust with a kitchen towel to keep it as warm as possible.
Using a fork or a whisk, stir well to combine everything into a smooth, thick filling. Pour the filling into the piecrust. pa g e 48 4 eggs, beaten well ½ teaspoon vanilla extract Place the pie on the bottom shelf of the oven. Bake for 10 minutes. Lower the heat to 350 degrees F, and bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 30 to 40 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.