600g prawns(clean with the shell) Chilli sauce Ingredients:
1/2 tsp salt 4 red chillies pounded
1 tsp sesame oil 4 pips garlic, pounded
1/4 tsp pepper 1″ young ginger, pounded
50g shredded young ginger 1/4 tsp salt to taste
4 tbsp chicken stock 1 tsp sugar
1 egg white ( lightly beaten) 1/2 tsp sesame oil
1 tbsp chinese cooking wine(optional) 1 tbsp lime juice
Mix ingredients A and marinate for 10 min.
Steam over high heat for about 8-10 minute (depending on the size of prawns)
Pour wine and egg white over the prawns and steam for another 1 min.
Serve hot with chilli sauce
For the sauce, combine all the sauce ingredients and leave to marinate for 1 hour before
400g asparagus, cut into 4cm lengths
200g prawns – remove shell but keep tail, slit back
5 tbsp oil
5 pips garlic
6 red chillies
3 tbsp dried prawns, soaked
11/2 cm toasted shrimp paste(belacan)
Heat oil in wok,saute ground spices until fragrant
Add prawns and fry until the colour changes to pink
Add asparagus,mix well,sprinkle 2-3 tbsp water onto mixture and cover wok.
Cook for 1 min.
Add salt and sugar,mix well and taste
Serve hot with rice
Can substitute asparagus with french beans,sweet potato leaves or broccoli
600g cuttlefish Ground spices:
200g prawns 10 shallots
2 fresh red chillies, chopped 4 pips garlic
1 stalk spring onions, chopped 2cm shrimp paste (toasted) belacan
4 tbsp oil 2-3 tbsp chilli paste
2 tsp corn flour 3 tbsp tamarind juice
1/2 cup water salt and sugar to taste
Clean cuttlefish,remove head and intestines and keep it whole.wash and dry. Cut away the
tip (so that the air can escape)
Coat the inside with a little cornflour(so that the filling will stick) .Mix prawn paste,red
chillies and spring onions together until well combined.
Stuff each cuttlefish with the prawn paste.Can use a toothpick to seal the edges. You can
steam the cuttlefish or deep fry the cuttlefish until cook.
Heat up the oil, saute the grounded spices until fragrant. Add tamarind juice,water,salt and
Add the cuttlefish and cook until gravy thickens.
750g fish spanish mackerel 5 fresh red chillies
10 lady’s finger 1cm galangal(lengkuas)
1 brinjal, cut into 4 2 lemon grass(serai)
3 tomatoes, cut into 4 2cm fresh turmeric(kunyit basah)
1 coconut , 21/2 cm toasted shrimp paste(belacan)
1 ginger flower (bunga kantan) 2 tbsp fish curry powder
2 pcs kaffir lime leaves
5 tbsp oil Seasoning:
4 tbsp thick tamarind juice
Ground Spices: 1 tbsp sugar
15 shallots salt to taste
12 pips garlic 2-3 tbsp lime juice (add lastly)
10 dried chillies
Heat oil ,saute ground spices until fragrant, Slowly add in thick coconut milk while frying to
get nice colour.
Pour in the thin coconut milk and bring to boil. Add ginger flower,kaffir leaves, and lower
fire. Simmer until fragrant.
Add all the vegetables,use medium heat. Half way thru, add in the fish pieces, and simmer
Add seasoning and mix well.
200g chicken pieces
1/2 cup grated coconut
3 red chillies
2 lemon grass
1 tbsp oyster sauce
1 tbsp plum sauce or honey
60g corn flour
60ml light soy sauce
salt and sugar to taste
3 tbsp yogurt
cooking oil for deep frying
Dice the chicken into required size.
Coarsely pound the red chillies, shallots and lemon grass.
Mix in grated coconut (the white part only), yogurt, oyster sauce, beaten egg, corn flour,
salt, sugar to taste.
Marinate for 2 hours.
Wrap one chicken piece at a time in pandan leaves
Deep fry chicken until cooked
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
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.
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
2 tbsp thin soy sauce
1/2 tsp chinese cooking wine(optional)
some chopped spring onions for garnishing
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.
U can use a bit of ginger and shallots if preferred.
1 chicken (cut into 16 pcs) To grind into a paste:
2 potatoes (cut into cubes) 4 large bombay onions
3 tomatoes (chopped) 4 cloves garlic
4 stalks lemon grass (bruised) 3 cm ginger
1 stalk curry leave 2 cm fresh turmeric/kunyit basah
1 large onion (chopped) 7 fresh red chillies or more
4 cups coconut milk (semi thickness) 1/2 tsp cumin seeds (optional)
1 cinnamon stick 3 tbsp chicken curry powder
1 star anise
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.
Do not use turmeric powder then the taste varies.
2 cups plain flour
1/2 tsp salt
2 eggs beaten
2-1/2 cups coconut milk (1/2 coconut)
Sift flour into bowl and add salt.
Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.
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.
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
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)
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