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
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