Ranie Saidi has shared two Malaysian-inspired recipes, a leek, coconut and lime leaf chicken gulai and leek and pea bergedil with an orange chilli dip. Saidi, who moved from Malaysia to London more than a decade ago, has gradually incorporated leeks into her everyday cooking.
Saidi notes that the gentle sweetness of leeks reminds her of banana shallots and that they melt well into her chicken gulai. She describes gulai as a dish where coconut leads, in contrast to curry where spices are central.
Bergedil, also known as begedil or perkedel, is a street-food snack found in Malaysia, Singapore, and Indonesia. While traditionally made with mashed potato and minced meat, Saidi's version uses leeks, frozen peas, and leftover herbs, served with an orange, chilli, and yoghurt dip.