Norman Musa is Executive Chef at Horsforth’s Kuala Lumpur Restaurant & Bar, and recently celebrated the publication of his new cookbook ‘Bowlful: Fresh and vibrant dishes from Southeast Asia.’
‘This book is certain to add flavour to your weeknight meal plan.’ Rukmini Iyer
Norman has been appointed to set up and lead the Wagamama Chef Academy, teaching the young chef apprentices in pan Asian cuisine. He is also leading Oma Kitchen’s Malaysian Kitchen immersive cooking course.
Bowlful includes recipes using methods that are accessible and easy to follow; with a selection of plant-based dishes, together with seafood, poultry and meat dishes. The recipes Norman has created are based on the daily home-cooked food of the region, plenty of street food dishes and some that he has adapted using local Western produce, plant-based products and beans. You’ll find recipes for familiar family favourites such as Singapore Noodles, Pad Thai and Banh Mih as well as hidden gems from across South East Asia including Lombok Grilled Chicken and Squid Sambal.
Recipes include those dishes featured above: Vegetarian Biryani with Chickpeas, Honey & Chilli Grilled Chicken with Cucumber & Mango Ribbons, Prawn Pad Thai, Oven Baked Fish Curry and Steamed seabass with Asian dressing.
If you would like to try out one of Norman’s creations here’s the Bowlful recipe for Beef Wraps:
Bowlful Beef Wraps
The key to making a perfect roll depends on the wrapper being strong enough to hold the filling. I have frequently made the mistake of soaking the rice paper for too long and it has ended up becoming too soggy to roll.
For these rolls, my aim is to create a thick wrapper that holds the filling securely, and using three layers of rice paper seems to do the trick. In the method below, I share some tips on how to make a tight roll, and getting the timing right – it only takes 10 seconds for the rice paper to soften and be ready for rolling.
MAKES 8 ROLLS
600g/1lb 5oz beef steak, cut into 16 long strips, and about 5mm/¼in thick
1 tbsp light soy sauce
1 tbsp vegetable oil
24 pieces of rice paper, 22cm/8½in in diameter
2 Little Gem lettuces, leaves picked
1 carrot, cut into 8cm/3¼in sticks
1 cucumber, deseeded and cut into 8cm/3¼in sticks
salt and pepper
FOR THE DIPPING SAUCE
1 red chilli, deseeded and finely chopped
6 garlic cloves, minced
4 tbsp fish sauce
4 tbsp rice vinegar
2 tbsp palm sugar
FOR THE HERBS
24 fresh Thai basil leaves
24 fresh mint leaves
12 sprigs of fresh coriander, leaves picked
Rub the beef with salt, black pepper and the soy sauce. Set aside for 10 minutes to marinate.
To make the dipping sauce, mix together all the ingredients in a bowl with 100ml/3½fl oz/scant ½ cup of warm water.
Heat the oil in a griddle pan or heavy-based frying pan over a high heat, sear the beef for 2 minutes on each side and then cut into strips.
Dip 3 pieces of rice paper simultaneously in a bowl of lukewarm water for 10 seconds, moving them around until they have softened, then drain on kitchen paper.
Making sure the pieces are layered on top of one another, place on a board and fold one-quarter of the rice paper inwards from the top.
Place a couple of lettuce leaves on top of the rice paper, leaving enough rice paper at the bottom to fold inwards. Two-thirds of the lettuce should be over the rice paper, with one-third left exposed at the top. This allows the wraps to hold the filling firmly.
Add a few sticks of carrot and cucumber, two beef slices and then top with some of the herbs.
Starting with the bottom edge, turn the rice paper up over the filling, squeezing gently to make a tight package, then fold the left and right sides inwards.
Repeat with the remaining wraps and filling. Arrange the rolls next to one another in a large, deep serving bowl, and serve immediately with the dipping sauce.
All images by Luke J Albert. Cover image: Beef wraps.
