Ingredients
500g indian mackerel/spanish mackerel
some banana leaves (20cmx 30cm) and stapler
sambal, to serve with fish
10 fresh red chillies
2-1/2 cm toasted shrimp paste/belacan
1 tbsp lime juice
salt to taste
60g shallots, chopped
60g garlic, chopped
2 tbsp curry powder
2 tbsp chilli powder
1 tsp turmeric powder/saffron powder
6 tbsp thick coconut milk
1-1/2 tsp salt
Method
Mix fish with ingredients a and season for at least 1 hour in fridge. Wrap each fish
individually with a piece of banana leaf (by rolling up)
Staple both ends. Grill fish in a preheated oven at 220oC for 15 min. Turn over and grill for
another 10 min.
Serve hot with the prepared sambal. For the sambal,pound red chillies and shrimp paste
until smooth .Add in the lime juice/limau kasturi juice.
by food.sify.com
Rabu, 18 Juni 2008
S e a f o o d F r i e d R i c e
Ingredients
2 bowls cooked cold rice
100g prawns, shelled
100g chicken pieces
3 pips garlic, pounded
3 red chillies, chopped
50g green peas, corns and diced carrots
1 egg beaten
4 tbsp oil
Seasoning:
2 tbsp thin soy sauce
1/2 tsp chinese cooking wine(optional)
some chopped spring onions for garnishing
Method
Heat oil and saute the garlic. Add prawns and chicken and stir fry until cooked.
Add red chillies, rice, green peas, Stir fry until well mixed and hot
Add in the seasoning, then the beaten egg and continue to fry until rice is dry.
Add salt and pepper. Dish on to plate and garnish with spring onions.
Note:
U can use a bit of ginger and shallots if preferred.
by food.sify.com
2 bowls cooked cold rice
100g prawns, shelled
100g chicken pieces
3 pips garlic, pounded
3 red chillies, chopped
50g green peas, corns and diced carrots
1 egg beaten
4 tbsp oil
Seasoning:
2 tbsp thin soy sauce
1/2 tsp chinese cooking wine(optional)
some chopped spring onions for garnishing
Method
Heat oil and saute the garlic. Add prawns and chicken and stir fry until cooked.
Add red chillies, rice, green peas, Stir fry until well mixed and hot
Add in the seasoning, then the beaten egg and continue to fry until rice is dry.
Add salt and pepper. Dish on to plate and garnish with spring onions.
Note:
U can use a bit of ginger and shallots if preferred.
by food.sify.com
TurmericChickenCurry
Ingredients
1 chicken (cut into 16 pcs)
2 potatoes (cut into cubes)
3 tomatoes (chopped)
4 stalks lemon grass (bruised)
1 stalk curry leave
1 large onion (chopped)
4 cups coconut milk (semi thickness)
1 cinnamon stick
3 cloves
3 cardamoms
1 star anise
Method
Saute cinnamon stick, cloves, cardamoms and star anise. Add in chopped onions and stir
fry. Once fragrant add in the pounded ingredients and stir fry again.
Add in the tomatoes and fry further for 1 minute. Mix in chicken, potatoes, lemon grass
and 2 cups of water.
Season with salt. Leave the curry to simmer gently. After 20 minutes add in the coconut
milk and simmer further. Add in the curry leaves finally and dish out.
Note:
Do not use turmeric powder then the taste varies.
To grind into a paste:
4 large bombay onions
4 cloves garlic
3 cm ginger
2 cm fresh turmeric/kunyit basah
7 fresh red chillies or more
1/2 tsp cumin seeds (optional)
3 tbsp chicken curry powder
by food.sify.com
1 chicken (cut into 16 pcs)
2 potatoes (cut into cubes)
3 tomatoes (chopped)
4 stalks lemon grass (bruised)
1 stalk curry leave
1 large onion (chopped)
4 cups coconut milk (semi thickness)
1 cinnamon stick
3 cloves
3 cardamoms
1 star anise
Method
Saute cinnamon stick, cloves, cardamoms and star anise. Add in chopped onions and stir
fry. Once fragrant add in the pounded ingredients and stir fry again.
Add in the tomatoes and fry further for 1 minute. Mix in chicken, potatoes, lemon grass
and 2 cups of water.
Season with salt. Leave the curry to simmer gently. After 20 minutes add in the coconut
milk and simmer further. Add in the curry leaves finally and dish out.
Note:
Do not use turmeric powder then the taste varies.
To grind into a paste:
4 large bombay onions
4 cloves garlic
3 cm ginger
2 cm fresh turmeric/kunyit basah
7 fresh red chillies or more
1/2 tsp cumin seeds (optional)
3 tbsp chicken curry powder
by food.sify.com
R o t i J a l a
Ingredients
2 cups plain flour
1/2 tsp salt
2 eggs beaten
2-1/2 cups coconut milk (1/2 coconut)
Method
Sift flour into bowl and add salt.
Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.
Strain batter.
Grease and heat a medium non-stick pan on low heat.
Put a ladleful of batter in roti jala mould and in a circular motion move over a pan so that
the pancake will have a lacy pattern.
Cook until set turn over onto a dish.
There is no need to turn the pancake.
Use your finger tip to ensure the top layer is cooked.
Continue greasing the pan every now and then until batter finishes.
by food.sify.com
2 cups plain flour
1/2 tsp salt
2 eggs beaten
2-1/2 cups coconut milk (1/2 coconut)
Method
Sift flour into bowl and add salt.
Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.
Strain batter.
Grease and heat a medium non-stick pan on low heat.
Put a ladleful of batter in roti jala mould and in a circular motion move over a pan so that
the pancake will have a lacy pattern.
Cook until set turn over onto a dish.
There is no need to turn the pancake.
Use your finger tip to ensure the top layer is cooked.
Continue greasing the pan every now and then until batter finishes.
by food.sify.com
C h i c k e n R i c e
Ingredients
1 big chicken (clean and cut into 12 pcs)
600 gm long grain rice (wash and drain)
960 ml chicken stock
3 nips garlic (chopped finely)
1/2 chicken cube (optional)
2 screwpine leaves (knotted)(optional)
2 tbsp chicken lard/oil
1 tbsp margerine
1/4 tsp salt
Method
Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The
oil will come out by itself) .Throw the fat away and leave the oil in the wok. Add in the
margerine and fry the chopped garlic until fragrant. Add in the drained rice and combine
the rice with the garlic for 1 -2 minutes. Close fire. Transfer the rice to a rice cooker. Add
in the chicken stock, screwpine leaves, crumble the chicken cube and salt.
Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard,
substitute with margerine)
Method For the Chicken:
Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve
the chicken stock before using.
Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce,
Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.
Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the
chicken is already cooked fry it for 5 min only)
by food.sify.com
1 big chicken (clean and cut into 12 pcs)
600 gm long grain rice (wash and drain)
960 ml chicken stock
3 nips garlic (chopped finely)
1/2 chicken cube (optional)
2 screwpine leaves (knotted)(optional)
2 tbsp chicken lard/oil
1 tbsp margerine
1/4 tsp salt
Method
Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The
oil will come out by itself) .Throw the fat away and leave the oil in the wok. Add in the
margerine and fry the chopped garlic until fragrant. Add in the drained rice and combine
the rice with the garlic for 1 -2 minutes. Close fire. Transfer the rice to a rice cooker. Add
in the chicken stock, screwpine leaves, crumble the chicken cube and salt.
Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard,
substitute with margerine)
Method For the Chicken:
Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve
the chicken stock before using.
Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce,
Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.
Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the
chicken is already cooked fry it for 5 min only)
by food.sify.com
LemakSayurNyonya
Ingredients
1/2 cup prawns
4-5 squids (cut into rings)
2 lemon grass (crushed)
800 ml coconut milk (semi thickness)
1 tsp salt or more
Vegetables:
1 cup cauliflower
1/2 carrot (cut into semi circle)
5 long beans (cut into 2 cm)
5-6 ladies finger/okra (cut into 2cm)
1 eggplant (halve and cut into 2cm)
Method
Heat enough oil in wok, stir fry the paste until fragrant, a Add in lemon grass, prawns and
squids.
Cook until prawns turn pink. Add in the vegetables with 1 cup of water. Simmer gently.
Add in 650 ml of coconut milk and stir.
Simmer gently until vegetables cook and gravy thickens. Finally add in the balance 150 ml
coconut milk. Once one or two bubbles appear close fire. Dish out.
Note:
The important ingredients for the dish is the fresh turmeric and the turmeric leaf.
Do not omit it then the dish would not have its original flavour.
To be made into a paste/grind:
7 dried chillies (soak in water)
1 fresh red chilli
6-7 large shallots
2 nips garlic
1-1/2 inch ginger
1-1/2 inch fresh turmeric (kunyit basah)
1 turmeric leaf (cut into small pieces)
by food.sify.com
1/2 cup prawns
4-5 squids (cut into rings)
2 lemon grass (crushed)
800 ml coconut milk (semi thickness)
1 tsp salt or more
Vegetables:
1 cup cauliflower
1/2 carrot (cut into semi circle)
5 long beans (cut into 2 cm)
5-6 ladies finger/okra (cut into 2cm)
1 eggplant (halve and cut into 2cm)
Method
Heat enough oil in wok, stir fry the paste until fragrant, a Add in lemon grass, prawns and
squids.
Cook until prawns turn pink. Add in the vegetables with 1 cup of water. Simmer gently.
Add in 650 ml of coconut milk and stir.
Simmer gently until vegetables cook and gravy thickens. Finally add in the balance 150 ml
coconut milk. Once one or two bubbles appear close fire. Dish out.
Note:
The important ingredients for the dish is the fresh turmeric and the turmeric leaf.
Do not omit it then the dish would not have its original flavour.
To be made into a paste/grind:
7 dried chillies (soak in water)
1 fresh red chilli
6-7 large shallots
2 nips garlic
1-1/2 inch ginger
1-1/2 inch fresh turmeric (kunyit basah)
1 turmeric leaf (cut into small pieces)
by food.sify.com
C h i c k e n S e r u n d i n g
Ingredients
To pound into a paste:
8 dried chillies (soak in water)
8 shallots
4 nips garlic
1 cm ginger
1 cm galangal (lengkuas)
2 lemon grass
1 tbsp coriander seeds
1 tbsp cummin seeds
1 tbsp fennel seeds
Method
Boil the chicken until cooked.
Shred the chicken into pieces with your fingers. Keep aside.
Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
gently.
Once oil surface from the gravy, add in shredded chicken, sugar, and salt.
Stir and cook until dish is really dried.
Add in turmeric leaves and dish out.
1 chicken
(clean and cut into 4 large pieces)
500 ml thick coconut milk
2 turmeric leaves (shredded)
1 tbsp brown sugar
salt to taste
by food.sify.com
To pound into a paste:
8 dried chillies (soak in water)
8 shallots
4 nips garlic
1 cm ginger
1 cm galangal (lengkuas)
2 lemon grass
1 tbsp coriander seeds
1 tbsp cummin seeds
1 tbsp fennel seeds
Method
Boil the chicken until cooked.
Shred the chicken into pieces with your fingers. Keep aside.
Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
gently.
Once oil surface from the gravy, add in shredded chicken, sugar, and salt.
Stir and cook until dish is really dried.
Add in turmeric leaves and dish out.
1 chicken
(clean and cut into 4 large pieces)
500 ml thick coconut milk
2 turmeric leaves (shredded)
1 tbsp brown sugar
salt to taste
by food.sify.com
MalayStir-fryNoodle
Ingredients
150 gm noodle
1/2 cup boneless chicken meat
some prawns and fish balls
1 egg(beaten)
1/2 cup beansprouts
150 gm mustard greens-cut into 2-1/2 cm
2 clove garlic-chopped
3 shallots - sliced thinly
1-2 tbsp chilli paste
Method
Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown. Add shallots and chilli
paste and fry further.
Mix in chicken meat, prawns and fish balls and stir fry. Add in the noodle and all the
sauces.
Add seasoning and sprinkle with a little water .Mix in all the fried ingredients together.
Spread all the ingredients around the wok
Create an empty space in the center .Add in the beaten egg into it and a bit more oil.
Cover the egg with the ingredients and stir-fry evenly.
Finally add in mustard leaves and beansprouts .Stir another 3-4 minutes. Remove the dish
to a plate and garnish it.
Seasoning:
1 tbsp chilli sauce
1/2 tbsp tomato sauce
2 tbsp thick soya sauce
salt and sugar
Garnishing:
shredded cucumber
chopped spring onions
shallots crisps
by food.sify.com
150 gm noodle
1/2 cup boneless chicken meat
some prawns and fish balls
1 egg(beaten)
1/2 cup beansprouts
150 gm mustard greens-cut into 2-1/2 cm
2 clove garlic-chopped
3 shallots - sliced thinly
1-2 tbsp chilli paste
Method
Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown. Add shallots and chilli
paste and fry further.
Mix in chicken meat, prawns and fish balls and stir fry. Add in the noodle and all the
sauces.
Add seasoning and sprinkle with a little water .Mix in all the fried ingredients together.
Spread all the ingredients around the wok
Create an empty space in the center .Add in the beaten egg into it and a bit more oil.
Cover the egg with the ingredients and stir-fry evenly.
Finally add in mustard leaves and beansprouts .Stir another 3-4 minutes. Remove the dish
to a plate and garnish it.
Seasoning:
1 tbsp chilli sauce
1/2 tbsp tomato sauce
2 tbsp thick soya sauce
salt and sugar
Garnishing:
shredded cucumber
chopped spring onions
shallots crisps
by food.sify.com
SteamedPomfretinSauce
Ingredients
1 large pomfret (clean, cut slants and across)
Pounded ingredients:
1 lemon grass
4 kaffir lime leaves
2 nips garlic
1" ginger
sauce ingredients/combine in a bowl
4 tbsp black soya sauce
2 tbsp light soya sauce
a few drops sesame oil
1 1/2 tsp sugar
salt to taste
1-1/2 tsp corn flour
1/2 cup water
Method
Mix the pounded ingredients with the sauces.
Pour on top of the fish.
Steam in a rapid boiling water for 20-25 min (depends on the size of the fish)
Garnish with chopped spring onions and sliced red chillies.
food.sify.com
1 large pomfret (clean, cut slants and across)
Pounded ingredients:
1 lemon grass
4 kaffir lime leaves
2 nips garlic
1" ginger
sauce ingredients/combine in a bowl
4 tbsp black soya sauce
2 tbsp light soya sauce
a few drops sesame oil
1 1/2 tsp sugar
salt to taste
1-1/2 tsp corn flour
1/2 cup water
Method
Mix the pounded ingredients with the sauces.
Pour on top of the fish.
Steam in a rapid boiling water for 20-25 min (depends on the size of the fish)
Garnish with chopped spring onions and sliced red chillies.
food.sify.com
EggplantwithPrawns
Ingredients
2-3 eggplant (cut into 4cm long and halve it)
8 fresh prawns (leave the tail intact)
2 cm shrimp paste (belacan)
2 clove garlic (chopped)
1 large onion (chopped)
2 tsp chilli paste/ chilli boh
1 cm fresh turmeric (pounded)/kunyit basah
salt and sugar to taste
Method
Heat the wok, put in the shrimp paste and roast it.
Break it into bits.
Roast until fragrant. Then add in 6 tbsp oil.
Stir fry the garlic and onions.
Add in the prawns, pounded turmeric, and chilli paste.
Add oil if paste is dry.
Finally add in the egg plant and stir fry until cook in all sided.
Season with salt and sugar and sprinkle a bit of water
Cook until done. Use low flame for this dish.
Note:
Can use turmeric powder instead for fresh turmeric.
by food.sify.com
2-3 eggplant (cut into 4cm long and halve it)
8 fresh prawns (leave the tail intact)
2 cm shrimp paste (belacan)
2 clove garlic (chopped)
1 large onion (chopped)
2 tsp chilli paste/ chilli boh
1 cm fresh turmeric (pounded)/kunyit basah
salt and sugar to taste
Method
Heat the wok, put in the shrimp paste and roast it.
Break it into bits.
Roast until fragrant. Then add in 6 tbsp oil.
Stir fry the garlic and onions.
Add in the prawns, pounded turmeric, and chilli paste.
Add oil if paste is dry.
Finally add in the egg plant and stir fry until cook in all sided.
Season with salt and sugar and sprinkle a bit of water
Cook until done. Use low flame for this dish.
Note:
Can use turmeric powder instead for fresh turmeric.
by food.sify.com
C h i n e s e S t y l e N o o d l e
Ingredients
150 gm egg noodle
150 gm boneless chicken meat
1/2 a fish cake (sliced thinly)(optional)
5 fish balls(halved)
100 gm prawns(with or without shells)
2 cloves garlic(minced)
Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
2-3 tbsp thick soya sauce
1 cup chicken stock or plain water, salt, sugar
1 tsp cornflour (mix with 3 tbsp water)
Method
Heat 3 tbsp oil .Stir fry garlic until light brown.
Add in chicken meat, prawns ,fish cake and fish balls
Stir fry until meat cooks.
Add noodles and all the seasoning except the cornflour mixture.
Bring to boil and simmer for 3 minutes.
Thicken the noodle gravy by adding cornflour mixture
Stir one or two time and close the fire.
Dish out. Serve hot.
by food.sify.com
150 gm egg noodle
150 gm boneless chicken meat
1/2 a fish cake (sliced thinly)(optional)
5 fish balls(halved)
100 gm prawns(with or without shells)
2 cloves garlic(minced)
Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
2-3 tbsp thick soya sauce
1 cup chicken stock or plain water, salt, sugar
1 tsp cornflour (mix with 3 tbsp water)
Method
Heat 3 tbsp oil .Stir fry garlic until light brown.
Add in chicken meat, prawns ,fish cake and fish balls
Stir fry until meat cooks.
Add noodles and all the seasoning except the cornflour mixture.
Bring to boil and simmer for 3 minutes.
Thicken the noodle gravy by adding cornflour mixture
Stir one or two time and close the fire.
Dish out. Serve hot.
by food.sify.com
WajikPulut
Ingredients
500gm glutinuous rice (soaked overnight)
750ml coconut milk (from 1/2 or 1 coconut)
1 tsp lime paste (air kapur)
2 screwpine leaves
a pinch of salt
ingredients (b):
350gm brown sugar/gula melaka/gula merah
150ml water
Method
Wash glutinuous rice and soak overnight with 1 tsp lime paste water.
Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes
or until the milk evaporates.
Once cooked take a fork and turn anti-clock wise and loosen the rice. Leave it to cool.
Meanwhile, mix brown sugar and water and cook in a pan.
For those who are using gula merah sieve it first.
Leave the sugar syrup to boil at least 5 minutes
Lower the flame and mix in the glutinuous rice and mix it thoroughly.
Stir constantly for 3 minutes and close the flame.
Pour it into a cake pan and leave it to cool before serving.
by food.sify.com
500gm glutinuous rice (soaked overnight)
750ml coconut milk (from 1/2 or 1 coconut)
1 tsp lime paste (air kapur)
2 screwpine leaves
a pinch of salt
ingredients (b):
350gm brown sugar/gula melaka/gula merah
150ml water
Method
Wash glutinuous rice and soak overnight with 1 tsp lime paste water.
Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes
or until the milk evaporates.
Once cooked take a fork and turn anti-clock wise and loosen the rice. Leave it to cool.
Meanwhile, mix brown sugar and water and cook in a pan.
For those who are using gula merah sieve it first.
Leave the sugar syrup to boil at least 5 minutes
Lower the flame and mix in the glutinuous rice and mix it thoroughly.
Stir constantly for 3 minutes and close the flame.
Pour it into a cake pan and leave it to cool before serving.
by food.sify.com
O a t s V e g e t a b l e P u f f s
Ingredients
2 tbsp white quaker oats (or any other brand)
5 french beans - shredded
1/2 carrot - grated
2 potato (boiled and mashed)
2 tbsp cooked rice
1 beaten egg
2 tbsp cornflour
2 sprig spring onions(chopped)
1 large onion-chopped
1 red chilli - chopped
salt to taste
For Coating:
1/2 cup bread crumbs
Method
Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it
with bread crumbs and fry in hot oil in low fire.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer.
You can use your fingertips to check if the layer is cooked. It can take more then the
required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
by food.sify.com
2 tbsp white quaker oats (or any other brand)
5 french beans - shredded
1/2 carrot - grated
2 potato (boiled and mashed)
2 tbsp cooked rice
1 beaten egg
2 tbsp cornflour
2 sprig spring onions(chopped)
1 large onion-chopped
1 red chilli - chopped
salt to taste
For Coating:
1/2 cup bread crumbs
Method
Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it
with bread crumbs and fry in hot oil in low fire.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer.
You can use your fingertips to check if the layer is cooked. It can take more then the
required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
by food.sify.com
NyonyaCakes
Ingredients
340 gm wet rice flour or rice flour
225 gm sago flour
1/4 tsp salt
855 ml (11/2 coconut) coconut milk
ingredients b:
425 ml water
450 gm sugar
8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
red food colouring
Method
Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.
Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the
flour mixture, stirring all the time till it is well blended.
Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red
colouring in another portion.
Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter
in the tin.
Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter
and steam till mixture is used up.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer. You can use your fingertips to check if the layer is cooked. It can
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
by food.sify.com
340 gm wet rice flour or rice flour
225 gm sago flour
1/4 tsp salt
855 ml (11/2 coconut) coconut milk
ingredients b:
425 ml water
450 gm sugar
8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
red food colouring
Method
Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.
Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the
flour mixture, stirring all the time till it is well blended.
Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red
colouring in another portion.
Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter
in the tin.
Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter
and steam till mixture is used up.
Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer. You can use your fingertips to check if the layer is cooked. It can
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.
by food.sify.com
AcharTimun
Ingredients
3 big Cucumber
2 Carrots (to cut 1-1/2cm in length)
2 Red Chillies (slit in the middle)
2 Green Chillies (slit in the middle)
10 Shallots to cut
10 cloves Garlic into two
1 tbsp Tomato Sauce
5 dried Chillies
2 clove Garlic
1 cm Ginger 4 Shallots
Method
Put oil in a wok or pan, saute ingredients (C). Once aroma rise, add in the grinded
ingredients (B). Stir for 2 minutes and add in the vegetables -- carrots , cucumber -- and
ingredients (A).
Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame. Once
the gravy becomes thick the dish is ready. Add in the sesame seeds and stir.
This dish is best left overnight in the fridge before serving. Or use the deseeded pods, by
stripping off the thin inner skin, the sides, side threads, and tips.
Chop into halve if the pods are too large. Wash and drain before using.Heat some oil in a
deep pan. Fry your Samosas to light golden brown and serve hot with Mint Chutney or
any other Chutney.
1" pc Cinnamon
3 clove Garlic sliced
3 Cardamom
3 Shallots sliced
3 Cloves
300 ml Vinegar
Sugar and Salt to taste
Oil
1 tsp Sesame seeds (fry slightly)
by food.sify.com
3 big Cucumber
2 Carrots (to cut 1-1/2cm in length)
2 Red Chillies (slit in the middle)
2 Green Chillies (slit in the middle)
10 Shallots to cut
10 cloves Garlic into two
1 tbsp Tomato Sauce
5 dried Chillies
2 clove Garlic
1 cm Ginger 4 Shallots
Method
Put oil in a wok or pan, saute ingredients (C). Once aroma rise, add in the grinded
ingredients (B). Stir for 2 minutes and add in the vegetables -- carrots , cucumber -- and
ingredients (A).
Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame. Once
the gravy becomes thick the dish is ready. Add in the sesame seeds and stir.
This dish is best left overnight in the fridge before serving. Or use the deseeded pods, by
stripping off the thin inner skin, the sides, side threads, and tips.
Chop into halve if the pods are too large. Wash and drain before using.Heat some oil in a
deep pan. Fry your Samosas to light golden brown and serve hot with Mint Chutney or
any other Chutney.
1" pc Cinnamon
3 clove Garlic sliced
3 Cardamom
3 Shallots sliced
3 Cloves
300 ml Vinegar
Sugar and Salt to taste
Oil
1 tsp Sesame seeds (fry slightly)
by food.sify.com
AnchoviesSambal
Ingredients
3/4 cup of cleaned anchovies
2 tbsp of tamarind juice
1/4 tbsp sugar
1/2 tsp salt
1/2 tsp turmeric powder
Grind into a paste:
10 dried chillies (soak in lukewarm water)
4 garlic
7 -10 shallots/2 onions
1" shrimp paste (belacan)
Method
Heat oil and stir fry the grind paste until oil surface in low fire.
Add in the sugar, salt, turmeric powder and tamarind juice, stir until the colour turn blood
red
Add in the anchovies and cook until anchovies are cooked.
Serve with Nasi Lemak.
by food.sify.com
3/4 cup of cleaned anchovies
2 tbsp of tamarind juice
1/4 tbsp sugar
1/2 tsp salt
1/2 tsp turmeric powder
Grind into a paste:
10 dried chillies (soak in lukewarm water)
4 garlic
7 -10 shallots/2 onions
1" shrimp paste (belacan)
Method
Heat oil and stir fry the grind paste until oil surface in low fire.
Add in the sugar, salt, turmeric powder and tamarind juice, stir until the colour turn blood
red
Add in the anchovies and cook until anchovies are cooked.
Serve with Nasi Lemak.
by food.sify.com
NasiLemak
Ingredients
500 gm long grain rice (wash and soak in water for 15 minutes then drain it)
700 ml coconut milk
1" ginger (sliced thinly)
1 tsp salt
2 screwpine leaves (knotted)
Method
Combine the rice, coconut milk, ginger, salt and screwpine leaves in a rice cooker.
Once the rice is cooked stir it with a fork.
by food.sify.com
500 gm long grain rice (wash and soak in water for 15 minutes then drain it)
700 ml coconut milk
1" ginger (sliced thinly)
1 tsp salt
2 screwpine leaves (knotted)
Method
Combine the rice, coconut milk, ginger, salt and screwpine leaves in a rice cooker.
Once the rice is cooked stir it with a fork.
by food.sify.com
ChickenRendang
Ingredients
1 kg chicken (clean and cut into 12 pieces)
2-3 cups coconut milk (extracted from 1/2 grated coconut. the easy way to extract
coconut milk is to use a blender, mix a bit of hot water for better result)
To grind in a paste:
10-15 dried chillies (soaked till plump)
6 large bombay onions
10 cloves garlic, peeled
2 cm galangal (lengkuas)
2 cm turmeric root (optional)
2 cm ginger
4 lemon grass
1/2 cup oil
salt to taste
Method
Heat oil in a large wok and add in the grounded ingredients.
Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface.
Add the chicken and mix throughly.
Cook for 2 minutes. Add in the coconut milk, salt and sugar and leave to simmer until oil
starts to surface for at least 30-40 minutes over low flame.
Serve hot
by food.sify.com
1 kg chicken (clean and cut into 12 pieces)
2-3 cups coconut milk (extracted from 1/2 grated coconut. the easy way to extract
coconut milk is to use a blender, mix a bit of hot water for better result)
To grind in a paste:
10-15 dried chillies (soaked till plump)
6 large bombay onions
10 cloves garlic, peeled
2 cm galangal (lengkuas)
2 cm turmeric root (optional)
2 cm ginger
4 lemon grass
1/2 cup oil
salt to taste
Method
Heat oil in a large wok and add in the grounded ingredients.
Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface.
Add the chicken and mix throughly.
Cook for 2 minutes. Add in the coconut milk, salt and sugar and leave to simmer until oil
starts to surface for at least 30-40 minutes over low flame.
Serve hot
by food.sify.com
Onde-OndeBall
Ingredients
8-10 pandan leaves (screwpine, cut into 2cm lengths or substitute with a few drops of
green coulouring)
200 g glutinous rice flour (sifted)
1 pinch salt
1/2 cup hot water
1/4 grated coconut, mixed with
1 pinch salt (place in a bowl)
Filling :
60 g palm sugar (cut into small cube, 3mm)
1 tablespoon soft brown sugar
Method
Pound pandan leaves, add a little water and pound. Strain using a sieve to obtain thick
green colour juice and put aside. Put sifted glutinous rice flour and pinch of salt in a
mixing bowl. Pour in hot water and pandan juice, stir well to form a smooth dough. If
dough is too stiff, add a little water; if it is too wet, add a little glutinous flour. Divide dough
into 20 small pieces and form lime-size balls. Flatten each piece on your palm.
Put a cube of palm sugar and brown sugar in the centre, wrap it up (more brown sugar is
nicer). You have to wrap up carefully so the filling won't leak when bring to boil. Drop the
onde-onde into boiling water. When the balls are cooked they will float.
Scoop up the onde-onde with a perforated ladle and put into the bowl with grated coconut.
Pick it up, put on plate and serve.
by food.sify.com
8-10 pandan leaves (screwpine, cut into 2cm lengths or substitute with a few drops of
green coulouring)
200 g glutinous rice flour (sifted)
1 pinch salt
1/2 cup hot water
1/4 grated coconut, mixed with
1 pinch salt (place in a bowl)
Filling :
60 g palm sugar (cut into small cube, 3mm)
1 tablespoon soft brown sugar
Method
Pound pandan leaves, add a little water and pound. Strain using a sieve to obtain thick
green colour juice and put aside. Put sifted glutinous rice flour and pinch of salt in a
mixing bowl. Pour in hot water and pandan juice, stir well to form a smooth dough. If
dough is too stiff, add a little water; if it is too wet, add a little glutinous flour. Divide dough
into 20 small pieces and form lime-size balls. Flatten each piece on your palm.
Put a cube of palm sugar and brown sugar in the centre, wrap it up (more brown sugar is
nicer). You have to wrap up carefully so the filling won't leak when bring to boil. Drop the
onde-onde into boiling water. When the balls are cooked they will float.
Scoop up the onde-onde with a perforated ladle and put into the bowl with grated coconut.
Pick it up, put on plate and serve.
by food.sify.com
MalayStyleCurryPuff
Ingredients
For water dough :
200 g plain flour
100 ml water, mixed with
1/4 teaspoon salt
1 tablespoon shortening or margarine
for oil dough
100 g plain flour
75 g margarine or shortening
light soy sauce, to taste
1 dash pepper
Method
To make WATER DOUGH, place flour in a mixing bowl. Rub in shortening and add in the
water. Knead into a smooth dough and leave aside to rest for 10 minutes. Divide into 12
equal portions. To make OIL DOUGH, rub shortening or margarine into the flour to form an
oily dough. Divide into 12 equal portions. To make FILLING, heat pan with 3 tbsp oil. Fry
all the ingredients till fragrant.
Add water and fry till dry. Add water again and fry till dry and potato become soft. Cover
the pan once in a while so that the potato will be cooked faster. Leave to cool. Next wrap
oil dough inside water dough. Flatten the dough using a rolling pin to shape a thin circle.
Add filling and seal the sides. Pinch the edges to form a scallop design or any design
Deep fry puffs in medium hot oil.
Note:
U can make the filling a bit more saltier because when u eat it with the puff it will make the
filling taste blander.
For filling :
220 g potatoes (cubed)
100 g big onions (cubed)
2 tablespoons curry powder
1 tablespoon fried chili paste
1 sprig curry leaves (optional)
1 tablespoon oyster sauce
salt, to taste
sugar, to taste
by food.sify.com
For water dough :
200 g plain flour
100 ml water, mixed with
1/4 teaspoon salt
1 tablespoon shortening or margarine
for oil dough
100 g plain flour
75 g margarine or shortening
light soy sauce, to taste
1 dash pepper
Method
To make WATER DOUGH, place flour in a mixing bowl. Rub in shortening and add in the
water. Knead into a smooth dough and leave aside to rest for 10 minutes. Divide into 12
equal portions. To make OIL DOUGH, rub shortening or margarine into the flour to form an
oily dough. Divide into 12 equal portions. To make FILLING, heat pan with 3 tbsp oil. Fry
all the ingredients till fragrant.
Add water and fry till dry. Add water again and fry till dry and potato become soft. Cover
the pan once in a while so that the potato will be cooked faster. Leave to cool. Next wrap
oil dough inside water dough. Flatten the dough using a rolling pin to shape a thin circle.
Add filling and seal the sides. Pinch the edges to form a scallop design or any design
Deep fry puffs in medium hot oil.
Note:
U can make the filling a bit more saltier because when u eat it with the puff it will make the
filling taste blander.
For filling :
220 g potatoes (cubed)
100 g big onions (cubed)
2 tablespoons curry powder
1 tablespoon fried chili paste
1 sprig curry leaves (optional)
1 tablespoon oyster sauce
salt, to taste
sugar, to taste
by food.sify.com
MangosteenSorbet
Ingredients
2/3 cup mangosteen, chopped
2/3 cup dry champagne
1 egg white
50 g sugar
6 slices limes
Method
Peel the fruit, chop or diece the flesh and then push through a fine sieve.
Stir the champagne into the puree.
Whip up the egg white until thick and then add the sugar and re-beat.
Fold the eggwhite mixture into the fruit puree. Freeze.
by food.sify.com
2/3 cup mangosteen, chopped
2/3 cup dry champagne
1 egg white
50 g sugar
6 slices limes
Method
Peel the fruit, chop or diece the flesh and then push through a fine sieve.
Stir the champagne into the puree.
Whip up the egg white until thick and then add the sugar and re-beat.
Fold the eggwhite mixture into the fruit puree. Freeze.
by food.sify.com
F i s h E x o t i c a
Ingredients
4 dory fish fillets or tilapia fillets or any other fish fillets
4 fresh red chilies, finely chopped
8 lemongrass, finely chopped
150 g fresh ginger, finely chopped
1 cup fresh coriander leaves, finely chopped
2 teaspoons sugar
4 tablespoons hoisin sauce
3 tablespoons olive oil
2 limes
Method
Get the steamer ready for the fish fillet. Bring water to boil.
Add Oil to wok, fry the lemongrass, ginger and red chilli, till fragrant.
Add in the Hoisin sauce, then the sugar.
Once bring to boil, pour over the fish fillet and place in the steamer for 8 minutes.
Squeeze the lime juice, sprinkle onto the fish fillet, decorate with corriander leaves.
Ready to serve. Serve with White Rice. Serve with other dishes.
by food.sify.com
4 dory fish fillets or tilapia fillets or any other fish fillets
4 fresh red chilies, finely chopped
8 lemongrass, finely chopped
150 g fresh ginger, finely chopped
1 cup fresh coriander leaves, finely chopped
2 teaspoons sugar
4 tablespoons hoisin sauce
3 tablespoons olive oil
2 limes
Method
Get the steamer ready for the fish fillet. Bring water to boil.
Add Oil to wok, fry the lemongrass, ginger and red chilli, till fragrant.
Add in the Hoisin sauce, then the sugar.
Once bring to boil, pour over the fish fillet and place in the steamer for 8 minutes.
Squeeze the lime juice, sprinkle onto the fish fillet, decorate with corriander leaves.
Ready to serve. Serve with White Rice. Serve with other dishes.
by food.sify.com
R o j a k S a u c e
Ingredients
1 tablespoon finely chopped hot chili peppers
1 tablespoon tamarind paste
1 tablespoon shrimp paste
1 tablespoon oyster sauce
3 tablespoons brown sugar
1/3 cup water
Method
Place all the ingredients in a small saucepan and mix well, then cook over a low heat until
the sugar dissolves and sauce becomes slightly thick.
Cool. Then add to salad ingredients and mix well.
by food.sify.com
1 tablespoon finely chopped hot chili peppers
1 tablespoon tamarind paste
1 tablespoon shrimp paste
1 tablespoon oyster sauce
3 tablespoons brown sugar
1/3 cup water
Method
Place all the ingredients in a small saucepan and mix well, then cook over a low heat until
the sugar dissolves and sauce becomes slightly thick.
Cool. Then add to salad ingredients and mix well.
by food.sify.com
HokkienMee
Ingredients
600 g hokkien noodles
2 eggs, beaten
1 tablespoon water
60 ml vegetable oil
2 tablespoons grated fresh ginger
4 cloves garlic, crushed
80 ml ketjap manis
60 ml oyster sauce
Method
Rinse noodles under hot water; drain. Transfer to a large bowl, separate with a fork (being
careful not to break them).
Heat a large oiled non-stick pan; pour in half the combined eggs and water. Swirl pan to
make a thin omelette; cook until just set.
Transfer omelette to board, roll tightly, cut into thin strips. Repeat with remaining egg
mixture. Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and
sugar until fragrant.
Add vegetables; stir-fry until cabbage is just wilted. Remove vegetables from pan. Heat
remaining oil in same pan; stir-fry noodles 2 minutes.
Add vegetables, pork and combined sauces; stir-fry until heated through. Serve
sprinklered with omelette strips.
4 small fresh red chilies, seeded,sliced
2 teaspoons sugar
200 g red capsicums, seeded,sliced
150 g green capsicum, seeded,sliced
4 green onions, sliced
100 g shredded chinese cabbage
400 g chinese barbecue pork, sliced
by food.sify.com
600 g hokkien noodles
2 eggs, beaten
1 tablespoon water
60 ml vegetable oil
2 tablespoons grated fresh ginger
4 cloves garlic, crushed
80 ml ketjap manis
60 ml oyster sauce
Method
Rinse noodles under hot water; drain. Transfer to a large bowl, separate with a fork (being
careful not to break them).
Heat a large oiled non-stick pan; pour in half the combined eggs and water. Swirl pan to
make a thin omelette; cook until just set.
Transfer omelette to board, roll tightly, cut into thin strips. Repeat with remaining egg
mixture. Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and
sugar until fragrant.
Add vegetables; stir-fry until cabbage is just wilted. Remove vegetables from pan. Heat
remaining oil in same pan; stir-fry noodles 2 minutes.
Add vegetables, pork and combined sauces; stir-fry until heated through. Serve
sprinklered with omelette strips.
4 small fresh red chilies, seeded,sliced
2 teaspoons sugar
200 g red capsicums, seeded,sliced
150 g green capsicum, seeded,sliced
4 green onions, sliced
100 g shredded chinese cabbage
400 g chinese barbecue pork, sliced
by food.sify.com
BeefandChickenSatay
Ingredients
2 cloves garlic, minced
2 teaspoons turmeric
1 teaspoon ground coriander
1/2 teaspoon cumin
1 tablespoon sugar
1 tablespoon fish sauce
1 pinch salt
1/4 cup vegetable oil
1 1/4 lbs lean beef or chickens or lamb or pork, sliced thinly into strips
Method
Soak a package of small bamboo skewers in water for 2-3 hours. Prepare all ingredients
and have at hand.
Combine the seasoning ingredients in a medium size bowl and mix well. Mix the meat with
the seasoning and marinate at room temperature for one hour or refigerate overnight.
Preheat a grill or broiler. Thread the marinated meat onto the skewers. Cook the satays
over a hot fire or broil them in the oven for 3 to 5 minutes per side, or until done.
Do not leave them un attended! .Serve immediately on a garnished plate. The besxt flavor
is from grilling, but you can broil skewers in the oven too.
Use a cookie sheet lined with aluminum foil and cake rack to keep the skewers off the foil,
otherwise they will simmer in their own joices, becoming tough and dry.
by food.sify.com
2 cloves garlic, minced
2 teaspoons turmeric
1 teaspoon ground coriander
1/2 teaspoon cumin
1 tablespoon sugar
1 tablespoon fish sauce
1 pinch salt
1/4 cup vegetable oil
1 1/4 lbs lean beef or chickens or lamb or pork, sliced thinly into strips
Method
Soak a package of small bamboo skewers in water for 2-3 hours. Prepare all ingredients
and have at hand.
Combine the seasoning ingredients in a medium size bowl and mix well. Mix the meat with
the seasoning and marinate at room temperature for one hour or refigerate overnight.
Preheat a grill or broiler. Thread the marinated meat onto the skewers. Cook the satays
over a hot fire or broil them in the oven for 3 to 5 minutes per side, or until done.
Do not leave them un attended! .Serve immediately on a garnished plate. The besxt flavor
is from grilling, but you can broil skewers in the oven too.
Use a cookie sheet lined with aluminum foil and cake rack to keep the skewers off the foil,
otherwise they will simmer in their own joices, becoming tough and dry.
by food.sify.com
S i n g a p o r e B u r g e r s
Ingredients
12 ounces fresh mushrooms, sliced
1 tablespoon peanut oil
1 tablespoon hot sesame oil
1 tablespoon dark sesame oil
1 lb ground chuck
2 eggs, beaten
4 pieces red leaf lettuce
1/4 cup peanut satay sauce (optional)
Method
Heat oils in a skillet. Add mushrooms and cook 5-8 minutes or until tender.
Prepare grill, remembering to oil grate (can also cook burgers on griddle or under the
broiler).
Mix together ground beef, beaten eggs, chopped scallions, soy sauce, ginger, cornstarch,
cilantro, and cayenne (may omit if you don't like it spicy).
Form burgers into 4 equal size patties and place on waxed paper until ready to cook.
Cook burgers about 15 minutes or until cooked through to your liking, flipping them over
once, but do not press burgers while cooking.
Toast buns. Serve burgers on toasted buns with sauteed mushrooms, lettuce, and a little
bit of peanut sauce (if desired). Use a cookie sheet lined with aluminum foil and cake rack
to keep the skewers off the foil, otherwise they will simmer in their own joices, becoming
tough and dry.
4 scallions, chopped
2 tablespoons soy sauce
2 tablespoons ground ginger
1 tablespoon cornstarch
2-3 tablespoons chopped cilantro
1/2 teaspoon cayenne pepper
4 sandwich buns or kaiser rolls,
(split and toasted )
12 ounces fresh mushrooms, sliced
1 tablespoon peanut oil
1 tablespoon hot sesame oil
1 tablespoon dark sesame oil
1 lb ground chuck
2 eggs, beaten
4 pieces red leaf lettuce
1/4 cup peanut satay sauce (optional)
Method
Heat oils in a skillet. Add mushrooms and cook 5-8 minutes or until tender.
Prepare grill, remembering to oil grate (can also cook burgers on griddle or under the
broiler).
Mix together ground beef, beaten eggs, chopped scallions, soy sauce, ginger, cornstarch,
cilantro, and cayenne (may omit if you don't like it spicy).
Form burgers into 4 equal size patties and place on waxed paper until ready to cook.
Cook burgers about 15 minutes or until cooked through to your liking, flipping them over
once, but do not press burgers while cooking.
Toast buns. Serve burgers on toasted buns with sauteed mushrooms, lettuce, and a little
bit of peanut sauce (if desired). Use a cookie sheet lined with aluminum foil and cake rack
to keep the skewers off the foil, otherwise they will simmer in their own joices, becoming
tough and dry.
4 scallions, chopped
2 tablespoons soy sauce
2 tablespoons ground ginger
1 tablespoon cornstarch
2-3 tablespoons chopped cilantro
1/2 teaspoon cayenne pepper
4 sandwich buns or kaiser rolls,
(split and toasted )
C h e n d o l ( j e n D o l )
Ingredients
10 screwpine leaves
2-3 drops green food coloring
1/2 cup green pea flour (hoon kway)
5 tablespoons palm sugar
1 tablespoon granulated sugar
4 1/2 cups water
1 coconut, grated
salt
Method
Pound screwpine leaves to extract the juice. Add sufficient water to the juice with green
food coloring to make 2 cups. Mix green pea flour with the juice. Cook this mixture over
medium heat stirring continuously until it bubbles. Place chendol frame (I have no idea
what this even looks like, but should be a sieve with large holes) over a basin of cold water
and ice cubes. Spoon the cooked screwpine mixture onto the chendol frame and with a
spatula, press through the holes into the cold water.
Drain off the water and chill the chendol. Boil the palm sugar and granulated sugar with 1/
2 cup water to get syrup. Strain and cool the syrup. Add the remaining water to the grated
coconut and extract coconut milk. Add a good pinch of salt to the coconut milk. To serve,
place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4
cup coconut milk. Top the bowl with ice shavings and serve immediately.
Note:
If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea
flour.
10 screwpine leaves
2-3 drops green food coloring
1/2 cup green pea flour (hoon kway)
5 tablespoons palm sugar
1 tablespoon granulated sugar
4 1/2 cups water
1 coconut, grated
salt
Method
Pound screwpine leaves to extract the juice. Add sufficient water to the juice with green
food coloring to make 2 cups. Mix green pea flour with the juice. Cook this mixture over
medium heat stirring continuously until it bubbles. Place chendol frame (I have no idea
what this even looks like, but should be a sieve with large holes) over a basin of cold water
and ice cubes. Spoon the cooked screwpine mixture onto the chendol frame and with a
spatula, press through the holes into the cold water.
Drain off the water and chill the chendol. Boil the palm sugar and granulated sugar with 1/
2 cup water to get syrup. Strain and cool the syrup. Add the remaining water to the grated
coconut and extract coconut milk. Add a good pinch of salt to the coconut milk. To serve,
place 1 tablespoon chendol into a small serving bowl, then add 1 tablespoon syrup and 1/4
cup coconut milk. Top the bowl with ice shavings and serve immediately.
Note:
If pure green pea flour is used, mix 2 1/2 cups of screwpine juice to 1/2 cup green pea
flour.
LambRendang
Ingredients
3 tablespoons olive oil
1 large onions, chopped
1 teaspoon dried red pepper flakes
1 tablespoon crushed ginger
6 cloves garlic, crushed
2 lbs lamb, cut in 3/4 inch cubes
2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed
2 cups water
3 cups coconut milk, divided
1 teaspoon sugar
salt
Method
Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp oil. When golden brown,
add meat, lemon grass, water, and 1 1/2 cups coconut milk.
Bring to a boil. When meat is almost cooked, add sugar and remaining coconut milk.
Return to a boil. Lower heat and allow to simmer until very tender, about 1 1/2 hours.
When done, meat will be very tender and much of the liquid should have evaporated
giving the dish a stew-like quality.
Add salt to taste and serve with rice.flour.
by : food.sify.com
3 tablespoons olive oil
1 large onions, chopped
1 teaspoon dried red pepper flakes
1 tablespoon crushed ginger
6 cloves garlic, crushed
2 lbs lamb, cut in 3/4 inch cubes
2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed
2 cups water
3 cups coconut milk, divided
1 teaspoon sugar
salt
Method
Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp oil. When golden brown,
add meat, lemon grass, water, and 1 1/2 cups coconut milk.
Bring to a boil. When meat is almost cooked, add sugar and remaining coconut milk.
Return to a boil. Lower heat and allow to simmer until very tender, about 1 1/2 hours.
When done, meat will be very tender and much of the liquid should have evaporated
giving the dish a stew-like quality.
Add salt to taste and serve with rice.flour.
by : food.sify.com
MalaysianChickenCurry
Ingredients
3 skinless chicken thighs
1 cup frozen mixed vegetables
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon onions, minced
2 tablespoons curry powder
2 tablespoons chili paste
2 red chili, chopped
1/2 cup coconut milk
2 tablespoons curry leaves, chopped
Method
Heat olive oil in a medium saucepan. Once hot, turn heat down to medium hot and saute
onion, garlic, chopped chilli, ginger for 2 minutes. Stir in curry powder, mix well for
another minute. Stir in chilli paste, stir fry until well-combined. Add curry leaves and
lemongrass, stir fry until fragrant (about 2 minutes). Add about 1 cup of water and
coconut milk. Simmer for 2 minutes. Add the chicken pieces and let cook over low heat
for approximately 20 minutes, adding more water if you find it too dry. In the meantime,
dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes,
salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 5-
10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir
once or twice). Add the evaporated milk to the curry, stir well. Add the vegetables and
simmer for another 10 minutes.
You may add some salt and pepper if desired (i usually add a good dash of black
pepper). Finally, stir in the dessicated coconut (the mixture should be quite thick). Serve
over hot coconut rice (nasi lemak), garnished with sliced cucumber. Add salt to taste and
serve with rice.
3 skinless chicken thighs
1 cup frozen mixed vegetables
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon onions, minced
2 tablespoons curry powder
2 tablespoons chili paste
2 red chili, chopped
1/2 cup coconut milk
2 tablespoons curry leaves, chopped
by food.sify.com
3 skinless chicken thighs
1 cup frozen mixed vegetables
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon onions, minced
2 tablespoons curry powder
2 tablespoons chili paste
2 red chili, chopped
1/2 cup coconut milk
2 tablespoons curry leaves, chopped
Method
Heat olive oil in a medium saucepan. Once hot, turn heat down to medium hot and saute
onion, garlic, chopped chilli, ginger for 2 minutes. Stir in curry powder, mix well for
another minute. Stir in chilli paste, stir fry until well-combined. Add curry leaves and
lemongrass, stir fry until fragrant (about 2 minutes). Add about 1 cup of water and
coconut milk. Simmer for 2 minutes. Add the chicken pieces and let cook over low heat
for approximately 20 minutes, adding more water if you find it too dry. In the meantime,
dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes,
salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 5-
10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir
once or twice). Add the evaporated milk to the curry, stir well. Add the vegetables and
simmer for another 10 minutes.
You may add some salt and pepper if desired (i usually add a good dash of black
pepper). Finally, stir in the dessicated coconut (the mixture should be quite thick). Serve
over hot coconut rice (nasi lemak), garnished with sliced cucumber. Add salt to taste and
serve with rice.
3 skinless chicken thighs
1 cup frozen mixed vegetables
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon onions, minced
2 tablespoons curry powder
2 tablespoons chili paste
2 red chili, chopped
1/2 cup coconut milk
2 tablespoons curry leaves, chopped
by food.sify.com
SpicedPumpkin
Ingredients
1 tablespoon vegetable oil
50 g red lentils
1 teaspoon black mustard seeds
6 dried curry leaves
2 cloves garlic, crushed
2 teaspoons ground coriander
Method
Heat ghee in pan and add lentils, seeds an1 teaspoon ground cumin
1/2 teaspoon ground turmeric
4 spring onions, chopped
600 g peeled and chooped butternut pumpkin
500 ml water
15 g shredded coconut d curry leaves and cook stirring until lentils are browned and
seeds pop.
Add garlic, spices and spring onions, cook stirring until spices become nice and fragrant.
Add pumpkin and water and simmer covered 10 minutes.
Add coconut milk, cook uncovered for about 5 minutes and the pumpkin is tender.
SpicedPumpkin
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
4 spring onions, chopped
600 g peeled and chooped butternut pumpkin
500 ml water
15 g shredded coconut
by food.sify.com
1 tablespoon vegetable oil
50 g red lentils
1 teaspoon black mustard seeds
6 dried curry leaves
2 cloves garlic, crushed
2 teaspoons ground coriander
Method
Heat ghee in pan and add lentils, seeds an1 teaspoon ground cumin
1/2 teaspoon ground turmeric
4 spring onions, chopped
600 g peeled and chooped butternut pumpkin
500 ml water
15 g shredded coconut d curry leaves and cook stirring until lentils are browned and
seeds pop.
Add garlic, spices and spring onions, cook stirring until spices become nice and fragrant.
Add pumpkin and water and simmer covered 10 minutes.
Add coconut milk, cook uncovered for about 5 minutes and the pumpkin is tender.
SpicedPumpkin
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
4 spring onions, chopped
600 g peeled and chooped butternut pumpkin
500 ml water
15 g shredded coconut
by food.sify.com
S p i c y S t i r - F r i e d R i c e N o o d l e
Ingredients
100 g rice noodles or vermicelli
2 cups chinese cabbage
1 cup bean sprouts
3 pieces shiitake mushrooms (about 1 cup)
2 cloves minced garlic
1 small red onions, chopped
1/4 cup dried shrimps
1/2 cup anchovies
2 small eggs
Method
Soak noodles in cold water for 1/2 hour or warm water for 15mins, then drain. Beat eggs
with fork in a small bowl, with a pinch of salt and black pepper. Spray non-stick frying pan
with cooking spray and fry beaten eggs. Remove and slice egg into strips. Heat canola oil
in non-stick frying pan.
Once hot, fry anchovies until golden brown and fragrant. Remove and use kitchen paper
towel to soak up excess oil from anchovies. Still using the remaining oil, saute garlic,
onions and dried shrimps for approx 2 minutes over medium heat, until fragrant.
Add cabbage, sprouts and mushrooms, saute for 1-2 minutes (until half-cooked). Add
curry powder, belacan powder, black pepper, oyster sauce, chilli flakes, continue to stir
fry. Add pre-soaked noodle and stir-fry until noodles are cooked. Add soy sauce (i use
about 1 tablespoon), stir-fry until sauce is well-incorporated in noodles (you may want to
taste noodles before adding too much soy sauce). Top with crispy anchovies and sliced
egg-strips before serving.
1 tablespoon curry powder
1 tablespoon shrimp paste
1 tablespoon oyster sauce
soy sauce, to taste
black pepper, to taste
salt, to taste
chili flakes, to taste
3 tablespoons olive oil
100 g rice noodles or vermicelli
2 cups chinese cabbage
1 cup bean sprouts
3 pieces shiitake mushrooms (about 1 cup)
2 cloves minced garlic
1 small red onions, chopped
1/4 cup dried shrimps
1/2 cup anchovies
2 small eggs
Method
Soak noodles in cold water for 1/2 hour or warm water for 15mins, then drain. Beat eggs
with fork in a small bowl, with a pinch of salt and black pepper. Spray non-stick frying pan
with cooking spray and fry beaten eggs. Remove and slice egg into strips. Heat canola oil
in non-stick frying pan.
Once hot, fry anchovies until golden brown and fragrant. Remove and use kitchen paper
towel to soak up excess oil from anchovies. Still using the remaining oil, saute garlic,
onions and dried shrimps for approx 2 minutes over medium heat, until fragrant.
Add cabbage, sprouts and mushrooms, saute for 1-2 minutes (until half-cooked). Add
curry powder, belacan powder, black pepper, oyster sauce, chilli flakes, continue to stir
fry. Add pre-soaked noodle and stir-fry until noodles are cooked. Add soy sauce (i use
about 1 tablespoon), stir-fry until sauce is well-incorporated in noodles (you may want to
taste noodles before adding too much soy sauce). Top with crispy anchovies and sliced
egg-strips before serving.
1 tablespoon curry powder
1 tablespoon shrimp paste
1 tablespoon oyster sauce
soy sauce, to taste
black pepper, to taste
salt, to taste
chili flakes, to taste
3 tablespoons olive oil
S p i c y C h i l l i
Ingredients
400 g fresh birds eye chilis, blend
200 g shallots, blend
100 g garlic, blend
2 teaspoons dried shrimp paste, blend (fish sauce sub)
50 ml lime juice
50 g sugar
salt and pepper (to taste)
soy sauce (optional)
Method
Remove seed from chilli to tone down the spiciness. Blend all ingredient.
Add salt and pepper to taste. Do add additonal sugar and lime juice before serving if you
like it les spicy.
Keep in bottle- chill if possible.
foodsify.com
400 g fresh birds eye chilis, blend
200 g shallots, blend
100 g garlic, blend
2 teaspoons dried shrimp paste, blend (fish sauce sub)
50 ml lime juice
50 g sugar
salt and pepper (to taste)
soy sauce (optional)
Method
Remove seed from chilli to tone down the spiciness. Blend all ingredient.
Add salt and pepper to taste. Do add additonal sugar and lime juice before serving if you
like it les spicy.
Keep in bottle- chill if possible.
foodsify.com
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