FEATUREWhen it comes to promoting Malaysia's national cuisine, Britain-based Chef Norman Musa probably ranks among the most passionate. His newly launched Malaysian Curry Powders aim to take Malaysian food to the rest of the world. Check out the recipes included below. By Jacqueline Pereira Britain-based Malaysian chef Norman Musa learned to cook out of necessity. As a child, he paid his dues peeling and dicing potatoes for the curry puffs that his parents sold at their Butterworth stall. But it was when he was a student in the UK that his hunger grew. Craving food from Malaysia, he learnt how to cook from his mother over the phone. Now he can’t stop. He’s collected all his mother’s recipes in a series of cookbooks. He also runs two restaurants in the UK - Manchester and York - and an extremely popular monthly supper club in London. Despite his late mother’s good natured ribbing about his culinary prowess, the UK’s current reigning Young Asian & Oriental Chef has certainly made a name for himself. And when it comes to promoting the national cuisine, Norman probably ranks among the most passionate. Last month, he was back in KL to launch Chef Norman’s Malaysian Curry Powders. Formulated for meat and fish dishes, the handy 50g packets will soon be available worldwide. “It took me a year to get the blend of spices right,” said the affable chef at the launch. Working with an artisan manufacturer in Puncak Alam, he ensured that each spice is roasted separately to retain its oils before being ground into the aromatic powder. Norman reveals: “The secret lies in balancing the aroma, texture and spiciness, while maintaining the subtlety of flavours without being too over-powering.” The ground curry powder contains ground chilli, coriander, cumin, fennel, cardamon, star anise, turmeric and cinnamon. Unwilling to cram supermarket shelves with his product, the chef prefers to stock them in small independent grocers and retailers. They are also on sale via his website. Upcoming projects comprise extending the range of his series of spiced chocolates to include fruit flavours and working to launch Malaysian flavoured ice creams. His range of pureed pastes – among them ginger, galangal and lemongrass – was launched at London’s Specialty Fine Food Fair. His updated third edition of Malaysian Food will be out at the end of October. As Mercy Malaysia’s UK Ambassador, Chef Norman will be leading a team of his faithful fans on a Mount Kinabalu charity climb in the same month, too. To top it off, in January 2014, he’ll personally conduct a Malaysia-wide road trip for tourists to savour, first-hand, Malaysian street food. “I never sleep, or rest enough,” he admits, with a laugh, when asked how he keeps going. While it may have been necessity that drove him to cook his first dish, it’s his all-consuming passion that drives him now. Chef Norman Musa’s Malaysia Curry Powder recipes Spaghetti Goreng Berempah/Curried Seafood Spaghetti (Serves 2)Ingredients 250 g spaghetti 2 L water 1/2 teaspoon salt 1 tablespoon cooking oi, to boil spaghetti 4 tablespoons cooking oil 4 shallots, finely chopped 2 garlic cloves, finely chopped 6 king prawns 6 mussels 1 squid tube, scored and cut into small pieces 2 tablespoons Chef Norman Musa’s fish curry powder 200 ml water 1 teaspoon salt 1/2 teaspoon sugar 100 g spinach or pak choi 2 tablespoons light soy sauce Chopped chillies and fried shallots, for garnish Method 1. Place 2 L water, salt and cooking oil in a saucepan, and bring to boil. Add the spaghetti and boil for 5 to 10 minutes until spaghetti is cooked. Drain and briefly rinse under cold running water. Set aside. 2. Heat up half of the 4 tablespoons of cooking oil in a frying pan on medium heat. Sauté chopped shallots and garlic until fragrant. 3. Add in the king prawns, mussels and squid. Cook until the king prawns turn pink and the squid curl up. Scoop out the king prawns and squid to avoid overcooking them. Leave the mussels in frying pan. 4. Add the remaining cooking oil, curry powder, water, salt and sugar. Cook for a few minutes until oil separates. 5. Reduce heat to low and add in the cooked spaghetti, spinach, king prawns, squid and soy sauce. Stir well and turn up the heat to medium. Cook until the spinach wilts and the spaghetti is coated in curry paste. Remove from heat. Garnish with chopped chillies and fried shallots before serving. Kari Ayam/Chicken Curry (Serves 4)Ingredients 10 shallots (or 1 onion) 6 garlic cloves 3-inch ginger root 50 ml water 200 ml cooking oil 200 g potatoes, peeled and quartered 3 star anise 2 cinnamon barks (2-inches long each) 2 pandan leaves, tied into knots (or 3 stalks curry leaves) 50 g Chef Norman Musa’s meat curry powder 100 ml water (to mix with curry powder) 2 teaspoons salt 2 teaspoons sugar 100 ml tamarind juice 1 kg meat (chicken on bones, beef or lamb, chopped into chunks) 400 ml water 150 ml coconut milk Method 1. Blend shallots (or onions), garlic, ginger with 50ml water until pureed. 2. Heat cooking oil in saucepan on medium heat and fry cut potatoes until crispy. Set aside. 3. Using the remaining oil, saute the blended ingredients with star anise, cinnamon barks and pandan leaves until fragrant. 4. Add in the curry powder mixture and 100ml water. Cook until the oil separates. Add in salt, sugar and tamarind juice. 5. Add in the meat and 400ml water, and cook until the meat is three-quarters cooked. 6. Add in coconut milk and fried potatoes, bring to a boil and cook for further 5 to 10 minutes on low heat until the meat is properly cooked. Serve immediately.