Guinea fowl royal pesamah stew (Pesamah ayam guinea diraja) from The Malay Cook: Everyday Malaysian Recipes from Grandma's Kitchen to Mine (page 133) by Ranie Saidi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Guinea fowl marinates for at least 30 minutes. Can substitute dried curry leaves for fresh curry leaves, vanilla extract for pandan leaf, assam skins for tamarind paste, and brown sugar for honey. You may use the Malay four sibling spices recipe on page 30.

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