Malaysia Best Recipes: 2009

Sunday, October 4, 2009

Abalone Loe Sung

Free, simple & easy Malaysian food recipes, Malaysian recipes, easy malaysian cooking, Malaysia food, free Malaysia online recipes

Ingredients


  • 1 piece fresh New Zealand abalone, cleaned

    Freshly shredded ingredients (A)

  • 50g carrot

  • 70g white radish

  • 100g yam bean (sengkuang)

  • 50g unripe green mango

  • 40g pickled leek (kew tau)

  • 40g pickled sweetened cucumber

  • 30g pickled ginger

  • 30g pickled sweetened red ginger

  • 3 kaffir lime leaves

    Garnishing (B)

  • 2 tbsp roasted peanuts, coarsely blended

  • 2 tbsp toasted sesame seeds

  • ½ a small bowl of thinly sliced deep-fried yau char kwai (Chinese cruller)

  • ½ a bowl of pomelo pulp

    Dressing (C)

  • 3 tbsp plum sauce

  • 1 tbsp fish sauce

  • 1 tbsp lemon juice

  • 1½ tbsp sugar or to taste

    Seasoning (D)

  • 1/2 tsp Chinese five spice powder

  • 1/8 tsp pepper

  • Dash of salt

  • 1 tbsp orange oil
    1 tbsp peanut oil

  • Method

  • Soak shredded carrot and white radish in ice-cold water for a few minutes. Drain and squeeze dry in a piece of clean muslin cloth.

    Lightly blanch abalone in hot water (do not over-boil water as it will destroy the texture of the abalone). Remove and soak in ice-cold water for 10 minutes. Slice the abalone thinly.

    Arrange all shredded ingredients around a serving plate. Add garnishing ingredients. Pour dressing sauce over and sprinkle with dressing
    (C) and seasoning (D).

    Toss well to mix and serve in individual salad bowls.
  • Bai Nian Hao H'er (Together Forever)

    Ingredients

    Syrup (Prepare three hours before starting on glutinous rice flour balls):


  • 1 cup water

  • 5 tbsp sugar

  • 1 pandan leaf

    Glutinous rice flour balls (soak in syrup for two to three hours):

  • 100g whole lotus seeds, centres removed

  • 100g dried pak hup (dried lily buds)

  • 100g gingko nuts

  • 50g dried longan flesh

  • 300g glutinous rice flour

  • 4 tbsp sugar

  • 220ml water

  • Method

  • To make syrup:

  • Boil ingredients together with pandan leaf until sugar dissolves, then leave to cool.

    To make glutinous rice flour balls:

  • Boil lotus seeds, pak hup and gingko nuts till soft and tender. Soak in syrup for two to three hours. Drain well. Boil the dried longan flesh until it is fully opened.

    Mix the glutinous rice flour with the sugar and water to form a dough. Divide into four equal portions and add colouring of your choice to each portion.

    Place a little of each type of filling, including the boiled longan flesh, into the centre of each portion of coloured dough. Shape into a ball.

    Cook balls in a pot of boiling water until they float to the surface. Remove with a wire mesh ladle or slotted spoon and soak cooked balls in cool syrup.

    Drain well, then serve sprinkled with toasted sesame seeds.
  • Bak Kut Sooi (Sweet, Sour and Spicy Spare-ribs)



    Ingredients



  • 1 kg spareribs, chopped into 4cm pieces

    Grind and combine:

  • 5 cloves garlic

  • 10 dried chillies, soaked and seeded

  • 1 tbsp preserved bean paste (tau cheong)

  • 3 tbsp oil

  • 1 cup water

    Seasoning:

  • 1½ tbsp sour plum sauce

  • 1 tbsp tomato sauce

  • 1/2 tsp sugar or to taste

  • 1 tbsp light soy sauce

  • Method

  • Heat oil in a wok and fry ground ingredients until fragrant. Add in spare-ribs and stir-fry well. Cover the wok and cook for four to five minutes.

    Add water and simmer the spare-ribs over very low heat. Cover the wok and cook until the meat on the ribs is tender. Add seasoning to taste and continue to simmer until the gravy turns thick. Serve immediately with plain hot rice or some mantou (plain pau) .
  • Baked Rice with Cheese in Crab Shell (Chee See Hoi Koi Fan)



    Ingredients



  • 5 crab shells

  • 200g fragrant rice, cooked

  • 30g dried scallops, soaked

  • 100g crab meat

  • 3 eggs

  • 200g garlic, chopped and fried

  • 10g sliced cheddar cheese

  • 2 tbsp oil

  • Salt and pepper to taste

  • Method

  • Heat a little oil in a wok. Add beaten eggs. Give it a quick stir and add in the rice. Stir well so that the rice is evenly coated with eggs. Add in crab meat and dried scallops. Stir well and season to taste with salt and pepper.

    Fry rice for about two minutes and add in crispy garlic. Stir well and dish up. Scoop rice into crab shells. Place cheddar cheese slices on top of the rice to cover it.

    Bake crab shells with rice for about 15 minutes until cheese melts. Remove and serve hot.
  • Baked Salmon Fish in Teriyaki Glaze



    Ingredients


  • 200 gm Salmon Fish

  • 20 gm Kikkomen Soya Sauce

  • 40 gm Hakutsuri Wine

  • 10 gm White Sugar

  • 20 gm Lemon Sliced

  • 40 gm Asparagus

  • Method

  • 1. Marinate the fish with Hakutsuri Wine, Kikkoman Soya Sauce, White Sugar and sliced lemon for 45 minutes
    2. Bake the fish for 8 to 10 minutes.

    Sauce

  • Prepare separate portion of sauce based on (1)

  • Add in 50 gm of Chicken stock and 50 gm butter, lastly add in a bit of constarch.

  • Pour on fish upon serving
  • Peanut Pancake




    Ingredients
    (sift together)



  • 200g self-raising flour

  • ¾ tsp bicarbonate of soda


  • ½ tsp salt

  • 25g castor sugar

  • 160ml water

  • 160ml UHT milk

  • 1 egg

  • 40g butter or margarine, melted

  • 1 1/8 tsp alkaline water

    Filling

  • ½ cup toasted peanuts, grind coarsely

  • ½ cup coarse granulated sugar

  • Method

  • In a large mixing bowl, add salt and sugar to
    the sifted ingredients. Beat in the egg, water
    and milk and stir in the melted butter or margarine.

    Whisk until mixture is smooth and well
    combined, then stir in alkaline water. Mix
    into a smooth batter. Set mixture aside for
    50–60 minutes to rest. Cover with a clean tea
    towel.

    Heat a non-stick saucepan over a mediumlow
    heat. Lightly grease the saucepan with a
    little oil. Clean off any excess oil with a paper
    towel. Then pour a ladleful of batter into the
    heated pan. Swirl the pan so that the batter
    forms a round. Sprinkle some toasted peanut
    and sugar over it, then cover pan with a lid.
    Cook until the centre of the pancake is cooked
    through and the edges turn golden brown.
    Remove and fold into half, and serve the pancake
    immediately.
  • Bird's Nest and Pak Hup


    C
    Ingredients


  • 15g bird’s nest

  • 100g rock sugar

  • 50g dried magnolia petals (pak hup), soaked for 30 minutes, drained and set aside

  • 400ml water

  • Method

  • Soak the bird’s nest in two cups of boiling water for two to three hours. Drain off water. Add clean boiling water again and soak for another hour. Remove the fine feathers and soak in clear cold water for 15 minutes. Drain well.

    Put bird’s nest, rock sugar and water into a double boiler. Cover and double boil for three hours over low flame. Add pak hup and continue to double boil for another 15-20 minutes. Serve in a tureen.

    (Use fresh pak hup if these are available, as they are tastier. Add into the soup at the last 10 minutes.)
  • Black and White Glutinous Rice Dumplings



    Ingredients


  • 300g black glutinous rice

  • 650g glutinous rice

  • 100g split green peas

  • Dried bamboo leaves, boiled, washed and soaked

  • Hemp strings

  • Pandan leaves, washed and cut into 3–4cm long

  • 200g candied winter melon, diced.

  • 100g dried Chinese mushrooms, diced.

  • 75g lotus seeds, soaked for 1 hour

  • 3–4 tbsp oil

    Filling:

  • 1 tbsp minced shallots

  • 1 tbsp minced garlic

  • 40g dried prawns, pounded

  • 1.5cm cekur roots, cleaned, smashed and pounded

  • 1 tbsp preserved bean paste (tau cheong)

  • 2 ½ tsp coriander powder, mixed with a little water into a paste

    Seasoning:

  • 1 tsp light soy sauce

  • 2–3 tbsp sugar

  • 1 tsp salt

  • 1 tbsp dark soy sauce

  • 2 tsp pepper

  • Method

  • To prepare rice, soak both types of rice and split green peas separately overnight with an addition of 1 tsp salt to each. Drain and add 2 tbsp oil and 1 tbsp sugar to each type of glutinous rice and set aside.

    To prepare filling, heat oil in a wok and stir-fry shallots, garlic and dried prawns until golden brown and fragrant. Add coriander powder paste, cekur and bean paste and fry until fragrant. Add mushrooms, winter melon and lotus seeds and mix in seasoning to taste and combine.

    To wrap dumpling, take two cleaned bamboo leaves and fold at the centre to form a cone. Line cone with 1 ½–2 tbsp glutinous rice mixture. Add in 1 tsp split green peas and 1 tbsp filling mixture. Cover with glutinous rice mixture again and top up with a pandan leaf. Using fingers, press down the rice to make it compact.

    Fold bamboo leaves over to form a pyramid shape and tie tightly with a length of hemp string. Bring dumplings to boil for 3–4 hours or pressure cook for 50–60 minutes until cooked through. Remove and hang up to dry.
  • Black Bean Herbal Soup



    Ingredients

    1 black chicken (600g)
    50g black beans, pan-fried without oil Herbs:
    15g wai san
    15g kei ehee
    15g tong sum
    15g pak kay
    10g dried longan flesh
    6 red dates, pitted
    600ml hot water

    Seasoning:

    1 tsp salt (optional) MethodRINSE all the herbs, longans and dates and drain. Gut chicken and wash thoroughly. Cut into four pieces. Rinse and drain. Put all the ingredients into a double-boiler pot. Add the hot water. Cover and double-boil for 2 1/2 to 3 hours. Add salt, if preferred, and serve soup hot.

    Black Glutinous Rice with Lotus Seeds



    Ingredients

    160g black glutinous rice, soaked overnight
    1 litre water
    100g brown sugar
    1/4 tsp salt
    2 screwpine leaves
    40g dried longan flesh, rinsed
    75g frozen fresh lotus seeds
    50g dried pak hup, rinsed

    Method

    Boil glutinous rice in water until rice grains split. Add sugar, salt and screwpine leaves. Stir until sugar dissolves. Combine dried longans, pak hup and frozen fresh lotus seeds in a small plate. Sprinkle a little sugar over them and steam for 30 minutes. Add steamed longans to the glutinous rice and continue to simmer for 5-6 minutes. Dish out this dessert broth and top up with steamed lotus seeds and pak hup just before serving.

    Black Pepper Fish and Garlic



    Ingredients

    600g fish fillet1 tbsp corn flourEnough oil for deep-frying4 cloves garlic, sliced2 shallots1 tbsp black peppercorns, crushed1 tsp chopped bird’s eye chillies3 slices ginger3 tbsp sesame oil1/2 tbsp Shao Hsing Hua Tiau wine50g carrot, cut into slices5 dried chillies, halved2 stalks leeks, use white part only, sliced at a slant Marinade (A)2 tsp light soya sauce1/2 tsp sugar1 tsp Shao Hsing Hua Tiau wine1 tbsp egg white1 tbsp water Sauce (B)2 tbsp light soya sauce1/8 tsp pepper1½ tbsp ginger juice1 tbsp black vinegar (chit choe)1 tbsp sugar1/2 tsp dark soya sauce1 tsp corn flour4–5 tbsp water

    Method

    Cut fish fillet into 1cm-thick slices. Season with marinade (A) for 15–20 minutes. Just before deep-frying sprinkle with 1 tablespoon corn flour. Heat enough oil in a wok, fry the garlic and shallot slices until crispy and golden. Dish out and drain on crushed paper towels. With the remaining hot oil deep-fry fish slices for 3–4 minutes. Remove and drain from oil. In a clean wok, heat the sesame oil and add the crushed black peppercorns, bird’s eye chillies, ginger and dried chillies. Fry until fragrant then add in sauce (B), carrot and leeks. Stir-fry for 20–30 seconds. Return the pre-fried fish into the wok. Fry briefly until well combined. Drizzle in 1/2 tablespoon Shao Hsing Hua Tiau wine and fry until fragrant. Add garlic and shallot crisps.

    Braised Chicken with Chesnuts and Marbled Eggs



    Ingredients

    500g chicken thigh and drumsticks, chopped into bite-sized pieces
    100g shelled dried chestnuts
    3 hardboiled eggs, keep shells intact
    8 dried Chinese mushrooms, soaked to soften
    2 cloves garlic, finely minced
    5 slices ginger Seasoning
    1 ½ tbsp light soy sauce
    1 tbsp abalone sauce
    1/4 tsp pepper
    1/2 tsp thick soy sauce
    1/2 tsp sugar
    1 tsp corn flour Sauce
    1 tsp sesame oil
    1 tbsp Chinese rice wine (optional)
    1 tbsp light soy sauce
    1/2 tsp thick soy sauce
    1 tsp sugar
    1/2 tsp pepper
    1/4 tsp salt
    300ml fresh chicken stock

    Method

    Marinate chicken with seasoning for several hours. Boil the dried chestnuts in boiling water for 10 minutes. Drain and deep-fry the chestnuts for 1–2 minutes. Remove and set aside. Heat clay pot with oil and sesame oil. Fry ginger and garlic until fragrant. Put in chicken, mushrooms and chestnuts. Pour in combined sauce ingredients, cover and bring to a boil. Reduce heat and simmer for 30–35 minutes. Halfway through cooking, add the cracked eggs and cook for another 15–20 minutes.

    Braised Duck a la Szechuan



    Ingredients

    900g duck or half a duck, cut into chunky piecesSeasoning (A):
    ¼ tsp salt
    ¼ tsp pepper
    ½ tbsp thick soya sauce
    60g Szechuan vegetable (char choy), unwashed and sliced thinly
    1.5cm piece young ginger, sliced thinly
    1 tbsp Life black bean garlic paste
    3 dried chillies, soaked and seededChop:
    1 stalk spring onion
    1 sprig coriander leavesSauce(B):
    1 tbsp oyster sauce
    1 tbsp black vinegar
    1 tbsp cooking rice wine
    ½ tbsp light soy sauce
    ½ tbsp sugar
    300ml waterThickening (combine):
    1 tbsp corn flour
    2 – 3 tbsp waterEnough oil for deep-frying

    Method

    Marinate duck with seasoning (A) for 20 – 30 minutes. Deep-fry the duck pieces until golden brown. Drain and set aside.Heat oil in a wok, fry ginger, black bean garlic paste and dried chillies until fragrant. Add duck, szechuan vegetable and sauce ingredients (B). Bring to a boil, then simmer covered for an hour until duck meat is tender. Thicken with corn flour mixture. Transfer to a serving dish and serve with a sprinkling of spring onion and coriander leaves.

    Braised Duck with Chesnuts and Mushrooms



    Ingredients

    750g or half a duck, skinned and chopped into bite-sized pieces
    150g shelled chestnuts, rinsed
    Oil for deep-frying
    5g ginger, sliced
    1 tsp chopped garlic
    1/2 tsp shallots
    6 medium-sized dried Chinese mushrooms, soaked until soft Seasoning (A)
    1 tbsp light soya sauce
    1 tsp Chinese rice wine
    1/4 tsp salt
    1/4tsp pepper
    1/2 tsp sugar Sauce ingredients (B)
    1½ cups water or chicken stock
    1 tbsp light soya sauce
    1 tbsp oyster sauce
    1/2 tsp dark soya sauce
    1/2 tsp pepper
    1/2 tsp salt
    3/4 tsp sugar or to taste
    1 tsp Chinese rice wine Thickening (combined)
    1 tbsp corn flour
    2 tbsp water

    Method

    Marinate duck in seasoning (A) for 25–30 minutes. Heat oil in a wok and deep-fry for 1–2 minutes. Remove and set aside. Heat 1 tablespoon oil in a wok, stir-fry the mushrooms, garlic, ginger and shallots for 1–2 minutes or until fragrant. Put in duck and chestnuts and stir-fry for 4–5 minutes. Add sauce ingredients (B) and bring to the boil. Cover and simmer for 35–40 minutes or until duck is tender. Thicken sauce with corn flour mixture.

    Braised Fish with Beancurd in Claypot



    Ingredients

    300g red snapper fish fillet, cut into big cubes
    125g sliced ginger
    1 tsp chopped garlic
    1/2 tbsp oil
    1/2 tbsp sesame oil
    1/2 tbsp Shao Hsing Hua Tiau cooking wine (optional)
    3 pieces soft beancurd
    1 egg white
    1/2-cup tapioca flour or cornflour
    50g chicken meat
    75g carrot, cut into shapes
    75g button mushrooms, thinly sliced
    1/2 cup water or stockSeasoning:
    1/4 tsp salt or to taste
    1/2 tsp sugar
    1/2 tsp chicken stock granules
    1/8 tsp pepperThickening:
    1 tsp cornflour
    1 tbsp waterGarnishing:
    100g spring onion, cut into 4cm lengths
    1 red chilly, sliced

    Method

    Marinate fish cubes with a little salt and set aside.Carefully and gently cut beancurd into 4cm cubes. Dip beancurd pieces carefully in egg white then coat with tapioca flour. Deep-fry beancurd until golden brown. Drain well.Shallow-fry fish pieces in a non-stick pan for five to six minutes. (Handle with care so as to keep the pieces intact.)Heat oil and sesame oil in a wok. Stir-fry ginger till fragrant, add garlic and fry until aromatic and golden. Add the wine; when it sizzles, add the button mushrooms and fry for three to four minutes.Add water or stock and bring to a gentle boil. Add the fish, carrots, seasoning and beancurd.Heat a claypot for three to four minutes until hot.Pour cooked dish into the claypot. Stir in thickening, cover for one to two minutes. Add garnishing and serve dish hot.

    Cocoa Ping Pei Mooncake



    Ingredients

    Skin:

    600g cooked glutinous rice flour (ko fun)
    1/2 litre cold, boiled water
    300g shortening
    800g icing sugar
    15g cocoa powderFilling:
    300g desiccated coconut
    150g sugar
    0.4 litre water
    60g custard powder
    60g milk powder
    2 eggs
    120g butter

    Method

    Making the ping pei skin: Mix icing sugar, water, cocoa powder and shortening well. Fold in ko fun. Mix well into a dough. Divide the dough into 30g portions. Set aside.Preparing the filling: Heat water and melt the sugar. Add desiccated coconut. Stir in the remaining ingredients. Mix well and simmer on low heat for 45 minutes. When cooked, set aside to cool.Mould the filling into balls of 75g each.Assembling the mooncake: Wrap a ball of filling with a portion of ping pei pastry. Roll into a ball and press into a mooncake mould. Knock it out gently and keep in the refrigerator until ready to be served.These mooncakes are best eaten about two hours after refrigeration. They keep well for up to two weeks.

    Coconut Mooncake (Yeh yoong mooncake)



    Ingredients

    600g freshly grated coconut (white part only)
    100g cooked glutinous rice flour (ko fun) (A):
    150g crystallised candied melon (tung kwa)— chopped
    50g melon seeds (kwa chee) — toasted
    75g olive kernels (lum yan) — toasted
    100g sesame seeds — toasted
    50g milk powder (B):
    4 tbsp corn oil
    4 tbsp water
    150g sugar
    1/2 tsp saltEgg glaze:
    2 egg yolks
    1 tsb water
    A pinch of salt
    A drop of dark soy sauce (for colouring)

    Method

    STEAM grated coconut for 30 mins until soft then leave to cool. Mix (B) together in a mixing bowl. Stir in coconut and mix well. Add in (A) and stir well to mix. Lastly add in ko fun to combine the ingredients. Divide mixture into equal portions of 110g each. Add a salted egg yolk in the centre of each portion. Wrap up with pastry dough. Seal up the edges. Place into a lightly dusted mooncake mould. Press slightly with the flat of your palm. Knock out the mooncake. Bake mooncake in a preheated oven at 180ºC for 10 mins. Remove mooncake from the oven and leave aside for 2 mins. Brush with egg glaze and bake again for 8 mins or until golden brown.To make egg glaze: Mix well before use.Preparation of salted egg yolk: Wash the salted egg yolk and roll over in sesame oil. Steam for 2 minutes. Leave to cool.

    Crabmeat And Sharksfin Soup



    Ingredients

    500g crabs
    200g prepared sharksfin, washed and drainedBeat lightly:
    1 egg white
    2 tbsp water
    1 slice ginger
    1 stalk spring onion
    1 tbsp Chinese rice wine
    1 tbsp corn oil
    2 cups chicken stockSeasoning:
    1 tsp salt
    1/4 tsp pepper
    1/8 tsp sugar, or to taste
    1 tsp light soy sauce
    1 tsp chicken stock granulesThickening (combine):
    1 tbsp waterchestnut powder
    3 tbsp waterFor serving:
    2 tbsp black vinegar
    1 tbsp brandy (optional)

    Method

    Steam crabs until cooked. Extract crabmeat. Heat oil and saute ginger and spring onion until fragrant. Add wine and pour in chicken stock, and bring to a boil. Remove ginger and spring onion.Add sharksfin and seasoning, and bring to a boil. Add crabmeat and mix well. When soup comes to a boil, add thickening. Lastly, stir in whisked egg white. Dish out and serve with black vinegar and brandy.

    Crispy Eggs



    Ingredients

    3 century eggs, cleaned and quartered
    10 quail’s eggs, hard-boiledCrispy batter:
    50g plain flour
    3 tbsp tapioca flour
    1 tbsp baking powder
    1 large egg
    1 tbsp oil
    2 to 3 tbsp water
    1 tbsp chopped spring onions
    1 tbsp chopped coriander leaves
    Pinch of salt
    Dash of pepper
    1/2 tsp chicken stock granules

    Method

    Put both types of flour and baking powder into a mixing bowl. Stir in oil and add in egg. Mix well to blend.Add in water and stock granules and mix to form a batter. Add spring onions, coriander leaves and seasoning and set aside to rest for 10 minutes.Heat a wok with enough oil for deep-frying. Dip century egg pieces and quail’s eggs in the batter.Deep-fry until crispy and golden brown.Drain well on absorbent kitchen paper and serve dipped in chilli sauce immediately.

    Alfonso Mango Cake



    Regent Hotel Kuala Lumpur's pastry chef Alan Yeong makes dressed-up cakes that are wholesome and homey.

    Ingredients

    Soft Coconut Base:

    70g dessicated coconut
    30g flour
    60g icing sugar
    20g cream
    2 egg whites
    70g castor sugarMango Mousse:
    225g fresh Indian Mango (Alfonso), pureed
    1 1/2 teaspoons gelatine powder
    45g sugar
    200g whipped cream
    200g mango cubes (optional)

    Method

    To make Soft Coconut Base: In a bowl, mix dessicated coconut, flour, icing sugar, cream and one egg white to form a paste. In a mixer, whisk one egg white until soft peaks form. Add in castor sugar a little at a time and whisk until mixture is stiff.Fold this into the dessicated coconut paste. Fill the mixture into a piping bag and pipe onto a lined 16cm round baking tray. (This recipe makes two discs.)Bake in a preheated oven at 200°C for 15 minutes. Cool the disc before using.To make Mango Mousse: In a bowl, combine the mango puree and gelatine and allow to soak for 15 minutes.In a pot, combine the mango mixture and sugar and warm to 40°C. Remove from heat and fold in the whipped cream.To assemble: Line the bottom of an 18cm round pan with a coconut disc. Scatter mango cubes, if using, and fill half the pan with the mango mousse. Place a second disc on the mousse and pour the remaining mousse to the rim. Freeze at least 4 hours before serving.

    Beef in Masala Sauce



    Ingredients

    1kg beef (rump steak), cut into chunky pieces(A) Blend together:
    2 cm piece old ginger
    1 big onion
    3 cloves garlic
    5 green chillies, seeded
    A pinch of salt and sugar(B):
    1 big onion, thinly sliced
    10 cloves
    5 cardamoms, break open to get the seeds
    1cm piece cinnamon bark
    1 packet Brahim’s Masala Indian curry sauce
    10 cashewnuts, finely ground
    3 tomatoes, quartered
    3/4 cup water or stockSeasoning:
    3/4 tsp salt or to taste
    1 tsp sugar
    1 tsp beef stock granulesGarnishing:
    Coriander leaves
    Toasted cashewnuts

    Method

    Marinate beef with (A) for one to two hours or preferably overnight.Heat 2 to 3 tbsp oil in a non-stick wok. Fry (B) until fragrant. Add the marinated beef and stir fry. Add brahim’s masala sauce and mix well. Cook over low heat, stir occasionally. Add ground cashew-nuts, tomatoes and water or stock. Simmer until meat is tender and gravy starts to thicken. (if meat is still not tender and gravy is much too dry, add a few spoonfuls of water.)Dish up and add toasted cashewnuts before serving.

    Chicken Dhal Curry



    Ingredients

    300g chicken, chopped into bite-sized pieces.
    100g carrot
    80g potato
    50g long beans, cut into 4cm lengths.
    1 tomato, quartered.
    1 red and green chilli, seeds removed and halved.
    80g Indian dhal, soaked for 1 hour.
    2 cups thin coconut milk
    2 tbsp thick coconut milk
    4-5 tbsp oil Spices (A) – ground and combined
    100g shallots
    20g garlic
    10g ginger
    5 red chillies
    5 dried chillies
    4cm fresh turmeric (B)
    1 tbsp cumin powder
    2 tbsp coriander powder
    1 tsp pepper
    1 tbsp fennel powder (C)
    2 stalks curry leaves
    3cm cinnamon stick
    2 cardamoms, split to remove seeds.
    2 star anise
    3 cloves Seasoning
    Salt and sugar to taste

    Method

    Put dhal into a saucepan, add more than enough water to boil. Reduce the heat and simmer. Halfway through, add chicken and continue to cook for 30 minutes or until dhal is soft and chicken is tender. Heat oil in a pot. Add spices (A) and fry for 1-2 minutes. Add in (B) and (C) and continue to fry until fragrant. Put in carrot, potato and thin coconut milk. Bring to a simmering boil. Put dhal and chicken into the pot, add in long beans, chillies and the remaining thin coconut milk. Continue to cook for 10-15 minutes. Add thick coconut milk, salt and sugar to taste. Cook for another 2-3 minutes. Dish out and serve.

    Mutton Chapatti Puffs



    Mutton Chapatti Puffs and Fresh Mint Chutney.This is kind of like a filled, fried chapatti. It came about quite by chance, when I had some dough left over after an over-zealous chapatti-making session and had to think of some way to use it up. Happily, chapatti dough makes excellent curry puffs – the pastry is pleasingly chewy and bread-like rather than crisp, which makes a nice change from regular curry puffs. The fresh mint chutney goes brilliantly with it!

    Ingredients

    Pastry:

    300 g atta flour *
    ¼ level tsp salt
    1 level tbsp sugar
    1 tbsp (20 g) softened butter or ghee
    150 ml liquid (made up of half milk and half water) Filling:
    1 tbsp oil
    2 tbsp finely chopped ginger
    1 large onion (100 g), cut into 0.5 cm dice
    300 g minced mutton **
    2 tbsp meat curry powder
    ½ cup (125 ml) water
    ½ tsp freshly-ground black pepper
    1 medium-sized potato (about 150 g), peeled and cut into 0.5 cm cubes
    1 small carrot (about 100 g), peeled and cut into 0.5 cm cubes
    A squeeze of lime or lemon juice
    Salt to taste
    2 tbsp roughly chopped coriander leaves * Atta flour is finely-ground wholemeal (wheat) flour that is used to make the unleavened Indian bread chapatti. ** Substitute with beef or chicken if preferred.

    Method

    Combine flour, salt and sugar in a mixing bowl and mix in the softened butter with your fingers. Add enough liquid to make a fairly soft dough; although it shouldn’t by any means, be sloppy or sticky. (If it is, remedy this by kneading in an extra tablespoon or two of flour until the stickiness disappears.) Flours do differ in dryness, so use the above liquid measurement only as a guide – you may need more or less. Once the dough comes together, knead on a lightly floured surface for 5 – 10 minutes, until it feels smooth and pliable. Place dough in a bowl, cover with a clean, damp cloth and set aside to “rest” for 30 minutes (to reduce the elasticity of the dough and make the puffs easier to roll out and shape). Heat oil in a roomy pan or wok over medium heat. Add the ginger and half the chopped onion, frying for 3 – 5 minutes until onion begins to brown. Add minced meat and cook until it loses it pinkness. Combine the curry powder and water to make a slack paste and add this to the pan, frying it well until mixture is fragrant and the oil starts to separate. Add the ground black pepper. (I like the extra little zing that the black pepper adds but if you wish to keep the filling less spicy, you can omit it. In fact, if you want to make your puffs “children friendly”, you can (drastically) reduce the amount of curry powder to one teaspoon (or not use it at all). Add the potatoes and carrots and cook until tender – about 15 minutes. Season to taste with a squeeze of lime juice and salt to taste. Lastly, stir in the coriander and take pan off the heat. Spread filling out onto a shallow plate to cool. To shape curry puffs, pinch of pieces of dough roughly the size of small limes (ideally they should weigh around 30 g). Roll into smooth balls and using a lightly-floured rolling pin, flatten them into circles roughly 7 cm across – the pastry can afford to be slightly thicker than for regular curry puffs. Place a pastry circle in the palm of your hand and lay a generous spoonful of filling in the middle. Fold the pastry over to form a semi circle and pinch the edges of the dough together to seal, completely enclosing the filling. Either flute the puffs decoratively by pinching the edges at regular intervals with your thumb and forefinger (unfortunately this is not one technique that is easily described in words – you either know how to do this or you don’t!) or press the tines of a fork along the edge. As you make them, lay filled puffs on a lightly floured tray or cloth. Heat oil to a depth of 4 cm over fairly low heat and gently slide the puffs in, frying them until they are golden brown. Keep the heat low as frying the puffs in oil that is too hot results in an unattractive, blistered surface. Drain puffs on absorbent kitchen paper and serve warm.

    NoteMakes 25 curry puffs.

    Nutty Almond Dip



    Serve with bread or Indian rice pancakes like dhosai and iddli.

    Ingredients

    75 g peeled almonds
    25 g young ginger
    75 g carrot
    1/2 tsp mustard seeds
    2 green chillies
    4 tbsp yoghurt
    4 tbsp light sour cream
    A pinch of asafoetida powder (you can buy
    this at an Indian grocer)
    Salt to taste

    Method

    Blend all the ingredients into a smooth puree. Add salt to taste and chill.

    Apple Crepe with Cinnamon Ice Cream



    Chef Gary Lim heads Tapas the Oyster Bar and is also the F&B manager of Micasa All-suite Hotel, which he joined in March 2002. He has been in the industry for some 20 years.


    IngredientsPancake:

    100g flour
    250ml milk
    2 eggs
    1 egg yolk
    A dash of salt
    A dash of sugarCinnamon Ice Cream:
    100ml vanilla ice cream
    2g cinnamon powderApple filling:
    2 green apples
    20g custard powder
    1 lime, extract juice
    1g cinnamon powder
    50g sugar

    Method

    To make the pancake: Whisk the ingredients to form a smooth batter. Make thin pancakes on a non-stick pan.To make the cinnamon ice cream: Let the ice cream softened a little before whisking in the cinnamon powder. Stick the ice cream back in the freezer for a while before serving.To make the apple filling: Peel, core and dice apples. Put in a pot and saute in its own juice until soft. Add in a bit of water, then lime juice and sugar. Thicken with custard powder diluted in water and add the cinnamon powder. Mix well before removing from heat.To assemble, spoon some apple filling onto a pancake and roll it up. Place on a plate and top with a scoop of the cinnamon ice cream.

    Apple and Cranberry Tarts



    Ingredients


    175g plain flour, sifted
    125g cold butter, diced
    25g castor sugar Combined
    1 egg yolk
    1 tbsp cold water Filling
    3/4 cup sour cream
    1/4 cup milk
    1 egg
    2 tbsp icing sugar
    1/8 tsp vanilla essence
    1 apple
    30g cranberries

    Method

    Lightly grease a loose-based fluted pie tin. Put flour and butter into a mixing bowl. Blend with a pastry cutter until mixture resembles fine breadcrumbs. Stir in sugar and mix well then add in combined egg and water mixture. Knead lightly to form a soft ball of dough. Wrap the pastry dough in cling film wrap and chill for at least 30 minutes. Roll out dough into a circle between 2 plastic sheets. The dough should be just big enough to line the base and sides of the pie tin. Press and trim off the edge. Use a fork to prick holes on the base of the pastry. Place the prepared pie tin in the refrigerator for 20 minutes. Line the pastry with a sheet of baking paper. Spread a layer of beans and bake in a preheated oven at 180°C for 10 minutes. Remove beans and paper and bake for another 5 minutes. Put sour cream, egg, milk, essence and icing sugar into a mixing bowl. Whisk until well combined then spoon into prepared pie tin. Halve apples, then remove core and slice thinly and arrange apple slices and cranberries over the custard mixture. Bake at 180°C for 25–30 minutes or until custard is set. Serve the tart warm.

    Apple Strudel



    Ingredients

    8 sheets of filo pastry
    25g butter, meltedFilling
    6 Granny Smith apples, peeled, quartered and cored
    1 tbsp lemon juice
    Finely grated rind of one lemon
    125g castor sugar
    1/4 tsp salt
    1 tsp ground cinnamon
    45g raisins
    45g butter, melted
    3/4 tbsp corn flour

    Method

    Put the apples, lemon juice, lemon rind, sugar, salt, cinnamon powder and raisins in a heatproof dish. Mix well and add the corn flour. Then dot a little butter over the mixture. Bake in preheated oven at 200°C for 10-15 minutes. Remove and set aside to cool.Lightly brush one sheet of filo pastry with melted butter. Layer the sheets of filo pastry one after another with a brush of melted butter.For the final layer, spoon the prepared filling along one side of the pastry. Then from the filling side, roll up Swiss-roll style. Place the roll on a baking tray with the rolled seam side down. Bake in a preheated oven at 190°C for 25–30 minutes or until strudel is lightly golden. Sprinkle a little icing sugar over it and slice into 3cm pieces.

    Bebinca De Leite ( Coconut Milk Custard )



    Ingredients

    7 dl milk
    3.5 dl coconut milk
    100g cornstarch
    350g sugar
    10 eggs
    1/4 lemon rind

    Method

    Dissolve cornstarch with coconut milk. Add egg yolk and mix well. Bring milk, sugar and lemon rind to the boil. Let it set for a while. Add the mixture and heat over a low flame until it becomes thick. Pour into serving dishes and brown quickly under grill. Chill before serving.

    Candied Papaya (Halwa Betik)


    Ingredients

    1.5kg half-ripe papaya, peeled pinch slaked lime paste (kapur)
    Enough water to cover papayaSyrup:
    2 cups sugar
    100g rock sugar
    5 cups water

    Method

    Cut the papaya into 1.5x2.5cm slices and carve into decorative shapes, if desired. Dilute the slaked lime in the water and soak the papaya in this solution overnight, to give the papaya a crisp bite. Rinse the papaya thoroughly in water, two or three times and drain.Bring a pot of water to the boil and cook the papaya for 5-10 minutes. Remove and drain for half an hour.Boil together the syrup ingredients. Cool until lukewarm.Arrange papaya in a glass jar, pour in the cooled syrup and cover. The syrup must cover the papaya completely. Allow to soak in the syrup for a minimum of 5 days. Serve as a dessert.- Courtesy of CROSS TIME MATRIX.

    Note

    1. To maintain the freshness of the halwa, drain the syrup every two days. Reheat the syrup to boiling point and cool until lukewarm before returning it to the jar. This repeated process of reheating thickens the syrup so the halwa is extremely sweet.
    2. Be very prudent with the slaked lime as only a tiny amount is required – the solution should taste only slightly bitter.

    Bread Custard Pudding




    Ingredients

    400g stale bread - cut off crust, slice into triangles andbutter generously on one side(A):
    75g raisins
    75g sultanas
    1 tsp grated orange rind(B):
    700ml UHT milk
    50g melted butter(C):
    1/4 tsp salt
    75g sugar
    1 tsp vanilla essence
    5 eggs
    1 tsp cinnamon powder

    Method

    Grease an oven-proof dish lightly with butter or margarine. Scatter some fruits on the bottom of the dish.Mix (B) well. Dip the bread slices in mixture, then arrange the triangles in neat rows overlapping each other.After the first row is neatly arranged, scatter freely with (A). Arrange the next layer and place the rest of the mixed fruits over.Beat up (C) and strain through a fine sieve into the remaining milk. Blend together and pour over the bread and fruit in the dish.Allow to stand for 30 minutes for the bread to absorb the custard mixture. Sprinkle the top with cinnamon powder and place halved red cherries around.Bake pudding in a preheated oven at 160 ºC for about an hour or till set. Brush top with jam that has been heated and if top of pudding is not sufficiently brown, put dish under grill till golden.

    Deep-Fried Buns With Custard Paste




    Ingredients

    Dough:

    600g flour
    225g sugar
    20g baking powder
    300g waterCustard paste:
    20g melted butter
    240g sugar
    25g flour
    25g custard powder
    25g corn flour
    2 eggs
    180g coconut milk
    105g condensed milk
    105g evaporated milk
    85g water
    2-3 drops vanilla essence

    Method

    Sieve the flour into a mixing bowl. Add baking powder, sugar and water and mix well. Knead dough until smooth.To make custard paste: Place melted butter, sugar, flour, custard powder and corn flour into a container and mix well.Add eggs and continue mixing.Pour in coconut milk, evaporated milk, condensed milk, water, vanilla essence and blend well to obtain a smooth texture.Steam the mixture for an hour. Whisk it every 15 minutes while steaming.

    To make custard buns: Cut dough into small pieces about 25g each and shape them into balls.Flatten dough with the palm of your hand and place a teaspoonful of custard paste in the middle of the flattened dough. Cover the paste with the dough and shape into a ball again.Heat oil to about 175 ºC and then deep-fry the custard buns until golden brown.

    Malay wrapped rice cakes or Ketupat



    Ingredients:

    • Glutinous rice (beras pulut type)• Daun Palas leaves (which are long leaves from a palm tree of the Licuala species)• Santan (coconut milk)• Pinch of salt to taste
    Steps:
    1. The leaves need to be wiped clean from their hairy husks before you start working on them. Trim the tips and unfold them in a fan-like leaf.
    2. Roll each leaf up like you would make a homemade cigarette in order to make it more flexible.
    3. Fold each one corner of the daun palas into a cone.
    4. After a series of funky twists and turns of the daun palas, you'll get a pile of beautifully woven ketupat shells.
    5. Stuff your ketupat up with rice (cooked until halfway done with coconut milk and a pinch of salt).
    6. Knot the long end of the ketupat. This secures the ketupat content from spilling out.
    7. Don't make your ketupat too big. Bigger ketupats take longer to cook. So make small and medium-sized ketupats, you'll be glad you did.
    8. Once you've stuffed all your ketupat shells with the half-cooked rice, heap them all up in a giant pot, after filling the bottom of the pot with few inches of water. The ketupats will take about an hour or two to cook, depending on how many exactly you lumped into your pot.
    9. When done, the color of ketupat leaves will turn to a yellowish brown.
    10. A well-made ketupat daun palas will turn out nice, firm and chewy. It will also taste flavorful and rich, and will be somewhat oily to the touch. Ketupats are best eaten with beef or chicken rendang.

    Satay Sauce


    Ingredients

    8-9 dried chillies, soaked in water
    1/4 cup toasted, skinless groundnuts, finely ground
    1 stalk lemon grass (serai), lightly bruised
    2cm piece galangal (lengkuas), lightly crushed
    1 tsp belacan granules
    1/4 cup tamarind juice
    1 cup water
    1/4 cup coconut milk
    Salt to taste
    1 tbsp sugar

    Method

    Heat oil in a saucepan. Add in lemon grass, galangal, chillies and belacan granules. Stir in coconut milk, water and tamarind juice and mix in sugar and salt. Bring to a low boil. Add in groundnuts and allow the sauce to simmer a while. When oil rises to the top, dish out the sauce and serve with satay.

    Satay


    Ingredients

    675g chicken, beef or pork, sliced into 2.5cm pieces and lightly scored to tenderise the meatMarinade (combine in a bowl):
    1 tbsp ground coriander
    1 tsp ground turmeric
    1/2 tsp chilli paste
    1 tsp cumin powder (jintan putih)
    1 tsp fennel powder (jintan manis)
    1 tbsp lemon grass (serai), sliced and pounded finely
    2 thin slices galangal (lengkuas), pounded finely
    1/4 tsp pepper
    2 tbsp sugar
    1 tbsp light soy sauce
    Salt to taste
    3 tbsp pati santan

    Method

    Mix meat with marinade and allow to stand for more than an hour. Thread meat onto satay sticks or skewers.Brush meat with pati santan or remaining marinade just before grilling over heated charcoal. While grilling, brush occasionally with oil.

    White Fish Curry


    Courtesy of Hilton Colombo


    Ingredients


    500g firm white fish (jenahak, tenggiri papan, kurau, etc.)
    1 lime, juice
    1 teaspoon fenugreek (halba)
    1 big onion, chopped
    2 sprigs curry leaves
    2 stalks lemongrass, bruised
    3 green chillies
    2 tablespoons unroasted Sri Lankan curry powder*
    1/2 teaspoon turmeric powder
    2 1/2 cups thin coconut milk
    2 medium tomatoes, diced
    2 teaspoons salt, or to taste
    1/2 cup thick coconut milk* Substitute with korma blend

    Method

    Cut fish into 2cm chunks and wash with water to which lime juice has been added. Set aside.Heat up 2 tablespoons oil in a claypot to saute fenugreek, onion, curry leaves, lemongrass and green chillies for 2 minutes.Add the rest of the ingredients except thick coconut milk and fish. Bring mixture to a boil.Add the fish and simmer until the fish is cooked. Add the thick coconut milk, and bring it to a boil again. Take off the fire immediately.

    Laksa Johor



    Ingredients

    1 packet spaghetti (boiled as per instructions) or 1.5kg dried thick rice vermicelli, soaked, scalded and drained
    5kg wolf herring or mackerel, steamed, boned and meat flaked
    2 coconuts, grated, add enough water and squeeze to obtain 3 litres coconut milk
    35g desiccated coconut, wok fried till brown and oil is released (kerisik)
    4 pieces dried tamarind skin
    Salt and sugar to tasteGround spices
    35g dried chillies
    120g shallots
    20g garlic
    15g ginger
    2½ cm fresh turmeric root
    25g galangal
    2 tbsp coriander powder
    1 tsp cumin powder
    2 tsp fennel powder
    3 stalks lemon grass
    3g belacan
    5 tbsp oilGarnishing
    250g prawns, shelled and boiled till cooked
    1 cucumber, peeled and shredded
    2 onions, cut into rings
    250g beansprouts, tailed
    1 cup mint leaves
    1 red chilli, cut finely
    3 limes, quartered

    Method

    Heat oil in a deep pot and sauté ground ingredients for 2-3 minutes. Add coconut milk, dried tamarind skin, flaked fish and kerisik. Cook to a boil then reduce the heat and simmer for 10-15 minutes, stirring occasionally. Season with salt and sugar to taste.Serve with spaghetti or rice vermicelli in individual serving bowls. Pour laksa gravy over and add garnishing.

    Korma Green Chicken Curry


    Ingredients

    ½ a chicken (approx about 600g), chopped into large pieces
    60ml thick coconut milk
    150ml thin coconut milk
    ½ cup oil
    A handful of coriander leaves (yin sai)
    A handful of mint leaves
    1 onion, coarsely chopped
    5 green chillies, seeded
    5 bird’s eye chillies
    2cm piece ginger, smashed
    2 cloves garlic, smashedIngredients (A)
    2 bay leaves
    3 cardamoms, split and use seeds only
    4cm cinnamon stick
    1 tsp coriander powder
    ½ tsp cumin powderIngredients (B)
    1 tsp sugar
    ½ tsp salt
    2 tbsp fish sauce
    1 tsp chicken stock granules
    1 tbsp lime juiceIngredients (C)
    ½ tsp nutmeg powder
    1-2 tbsp oil

    Method

    Heat 4 tablespoons oil in nonstick pan, add the onions and fry over medium heat until they turn slightly brown but not burnt.When onions are done, remove place into an electric blender. Add coriander leaves, mint leaves, green chillies, bird’s eye chillies, garlic and ginger. Put in 50ml water and process into a green curry paste.In the same non-stick pan, add remaining oil and fry spices (A), green curry paste and thick coconut milk. Stir-fry for about 4-5 minutes or until it becomes slightly oily and fragrant.Put in chicken and sauté until fragrant. Keep stirring, then pour in thin coconut milk and ingredients (B). Simmer until chicken is tender and cooked.Heat 1-2 tablespoons the oil in (C) in a small non-stick pan and add the nutmeg powder. After 10 seconds, remove from heat and add the fragrant nutmeg oil into the curry. Stir well to mix. Add seasoning to taste before serving.

    Briyani Rice


    Ingredients

    300g Basmati rice
    1/4 tsp turmeric powder
    4 tbsp margarine
    250ml plain yoghurt
    1 tsp salt
    900g chicken, chopped into large pieces
    80ml cooking oil
    2 tbsp ghee
    5cm cinnamon stick, lightly smashed to break up(A)
    4 slices ginger
    10 shallots, thinly sliced
    3/4 tsp turmeric powder
    1 tsp coriander powder (B)
    5 cloves garlic
    1 star anise
    5 cardamoms, lightly smashed
    1 tsp ground fennel
    1 tsp poppy seedsGarnishing
    10–15 cashew nuts, deep-fried
    50g raisins
    1–2 tbsp shallots crisps

    Method

    Wash and soak Basmati rice in water mixed with turmeric powder for 30–35 minutes. Drain rice in a colander.Heat margarine and fry ingredients (A) until fragrant. Add 2 tablespoons yoghurt and 1/2 teaspoon salt. Mix in (B) and chicken. Fry well, then add in another 2 tablespoons yoghurt and remaining salt. Continue to fry until chicken is tender. Leave aside.Heat oil and ghee in a clean wok. Put in cinnamon stick and fry until fragrant. Add the remaining yoghurt to mix. Toss in rice to mix, then transfer the well-mixed ingredients into a rice cooker.Add sufficient water to a level that is 2cm above the rice. Cook rice for 20 minutes.Open the rice cooker and add in the precooked chicken and continue to cook until rice is done. Add garnishing before serving.

    Black Pepper Chicken

    Ingredients

    600g chicken, chopped
    700ml water or fresh chicken stock
    1 tbsp oil
    1 tbsp sesame oil
    1 tbsp chopped garlic
    1 tbsp chopped ginger
    1 tbsp ground black pepper
    1 tsp fermented black beans, rinsed and mincedSeasoning
    1 tbsp oyster sauce
    1 tbsp abalone sauce
    1 tbsp light soy sauce
    1/2 tsp dark soy sauce
    1 tsp sugar
    1/4 tsp pepperSalt to tasteThickening
    1 tsp cornflour mixed with 1 tbsp water

    Method

    Marinate chicken with seasoning for several hours.Heat oil and sesame oil in a saucepot. Fry chopped ginger and garlic until fragrant.Add ground black pepper and fermented black beans and stirfry until fragrant. Add marinatedchicken and continue to fry for 4-5 minutes.Pour in water or stock and bring to the boil. Reduce the heat and simmer for 30 minutes until meat is cooked and tender. Add thickening to mix.

    Beef Rendang


    Ingredients

    600g beef topside, cubedGrind together:
    4 tbsp chilli boh
    7 shallots
    5 cloves garlic
    4cm piece ginger
    2 onions
    4 stalks lemon grass, finely sliced
    3cm piece galangal
    1 tbsp cumin powder
    1 tbsp fennel powder
    1 litre thick coconut milk (extract from four grated coconuts)
    1 litre water
    1/2 cup kerisik (pounded dry-fried grated coconut)
    1 tbsp finely-shredded daun limau purut (lime leaves)Seasoning:
    1 tsp salt or to taste
    1 tsp brown sugar or to taste

    Method

    Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender.Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.

    Ayam Percik


    Ingredients

    1.5kg chicken, cut into 6 pieces
    50g tamarind paste mixed with 100ml water (squeezed for tamarind juice)
    300ml thick coconut milkSpices (ground and combined):
    5–6 shallots
    3 cloves garlic
    2cm piece ginger
    1 stalk lemon grass
    4 tbsp chilli paste
    1 tsp cinnamon powderSeasoning:
    1–2 tsp salt or to taste
    ½ tsp pepper
    ½ tsp ground black pepper


    Method

    Combine ground spices with tamarind juice and coconut milk.Put chicken pieces in large mixing bowl.Pour in combined spices, coconut milk mixture and add seasoning.Mix well until chicken is coated with marinade. Keep in the refrigerator for several hours or preferably overnight.Remove and grill the marinated chicken pieces over a charcoal pit or bake in the oven until meat is cooked and slightly charred.

    Ayam Golek



    Ingredients

    1.5kg chicken
    1 tsp salt
    200ml thick coconut milkGround spices
    200g shallots
    4 cloves garlic
    3 stalks lemon grass
    20g galangal
    15g ginger
    20g fresh turmeric
    120g fresh red chillies
    1 tsp white peppercorns
    1 tsp cumin
    2 tsp fennelSeasoning
    1 tsp salt
    1 tsp sugar
    ½ tsp monosodium glutamate

    Method

    Chop the chicken into 4 quarter pieces and score a few diagonal cuts on each piece. Rub with salt.Combine coconut milk with the ground spice ingredients in a saucepan over a medium low heat. Bring to a low simmering boil. Add seasoning.Dish out and combine with the chicken pieces. Leave aside to marinate for at least 1-2 hours.Grill the chicken pieces (for an authentic taste, grill over burning embers) and brush with remaining marinade when grilling, until meat is cooked through and lightly browned.

    Ayam Masak Merah


    Ingredients

    1 kg chicken, chopped into bite-sized pieces
    2 onions, quartered
    3 potatoes, cut into wedges
    2 tomatoes, quartered
    1 small can tomato paste
    150ml water
    4cm piece cinnamon stick
    4 cloves
    1 star anise
    3–4 tbsp oilGround spices (A):
    10 shallots
    4 cloves garlic
    12 red chillies, seeded
    3cm ginger
    2 tbsp coriander powder
    1 tsp cumin powderSeasoning (B):
    1 tsp salt or to taste
    1 tbsp sugar or to taste

    Method

    Heat oil until hot, sauté ground spices (A) until fragrant. Add in cinnamon stick, cloves and star anise. Fry for 1–2 minutes.Add onions, tomato paste and potatoes. Stir-fry well. Mix in water and tomatoes. Cook until mixture starts to boil. Reduce heat and simmer until chicken is tender and gravy turns thick.Add seasoning to taste and serve this mildly spiced curry dish with bread slices or with plain rice.

    Asam Laksa




    Ingredients(A)

    Ground spice ingredients15 fresh red chillies15 dried red chillies150g shallots10 cloves garlic40g galangal (lengkuas)2cm knob fresh turmeric root1 tsp belacan stock granules

    (B)4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice300ml water10 sprigs polygonum leaves (daun kesom)3 pieces dried tamarind skin (asam keping)3 stalks lemon grass, lightly smashed1.8 litres water

    (C)1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned1 cup water1 kg fresh laksa noodlesSeasoning2 tbsp sugar or to tasteSalt to tasteGarnishing1 wild ginger bud (bunga kantan), halved and finely shredded1 cucumber shredded1/2 pineapple, sliced and shredded1 onion, finely sliced.2 red chillies, seeded and slicedA few sprigs mint leaves (daun pudina)Prawn paste (har koe), diluted with water to a drizzle consistency

    Method

    Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.Put tamarind juice, ground ingredients (A), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1–2 minutes.To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.

    Acar Limes



    Ingredients

    10 sweetened preserved limes, seeded
    40g preserved nutmeg slices
    25g raisinsGrind:
    10 shallots
    2 cloves garlic
    2cm piece ginger
    3 tbsp oilCombine:
    3 tbsp chilli paste
    1 tsp ground turmeric powder
    1/2 tsp belacan power
    1/2 cup vinegarSeasoning:
    1 tbsp sugar
    salt to taste

    Method

    Heat oil and stir-fry ground ingredients until fragrant. Add in combined chilli mixture and stir-fry well. Add in vinegar and bring to a slow boil. Stir in seasoning.Mix in the fruits and combine well. Dish out and leave to cool completely.
    NoteThis dish will taste better when left to mature for a day. You may store it in clean bottles. Keeps well for a week.

    Recipe by Amy Beh

    Chicken Rendang

    Ingredients

    1.5kg-2kg chicken, chopped into serving pieces
    1 litre thick coconut milk (from 2 coconuts)
    1 cup grated coconut (use the white part only), dry fried for kerisik
    3-4 kaffir lime leaves, finely sliced
    1 turmeric leaf, finely slicedSpices (ground):
    30 dried chillies, soaked
    3 fresh red chillies, seeded
    8 shallots
    4 cloves garlic
    5 stalks lemon grass
    4-5cm piece ginger
    3cm piece galangale
    2cm piece fresh turmericSeasoning:
    1 1/2 to 2 tsp salt or to taste
    1 tsp dark brown sugar

    Method

    Combine chicken, ground spices and coconut milk in an earthen pot and bring to a low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stirring to prevent sticking.Add kerisik and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning.

    Recipe by Amy Beh

    Saturday, October 3, 2009

    Asam Pedas (Kheng Som)



    Ingredients

    1/2 medium-sized pineapple, skinned and sliced thickly
    300ml waterBlend together:
    3 onions, sliced
    3cm turmeric, sliced
    1 medium-sized torch ginger bud, sliced
    4 stalks lemongrass, sliced
    1cm galangal
    6 bird’s eye chillies
    2cm gula melaka
    2 tablespoons budu
    500g siakap, sliced
    1/2cm belacan
    Salt to taste


    Method

    Fill a saucepan with water and place the pineapple into it. Bring the pineapple and water to a boil. Lower the heat and simmer until pineapple is soft.Add in the paste of blended items, mix well and simmer for 5 minutes. Add in gula melaka and budu. Mix thoroughly. Add the siakap. At this point, if there is not enough liquid to cover the fish, add a little water.Add in the belacan and salt to taste. Mix well. Remove from heat once fish is cooked.

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