Chef Amilia

Sweet Coconut Balls

2010-01-06T23:48:00.000-08:00

Ingredients:
150g sweet potatoes
2 dsp* wheat flour
4 screwpine leaves
a few drop green colouring

For filling
1 dsp* chopped palm sugar*
1 dsp* sugar*
*mix together

For coating:
1/4 grated white coconut
1/4 tsp salt

Method:
To make dough
1. Scrub & wash sweet potatoes. Do not peel the skin.
2. Boil the potatoes for 15-20 minutes until cooked. Remove the skin Mash the potatoes till fine.
3. Sift enough flour onto mashed potatoes. Add in screwpine leaves juice or essence & green coloring.
4. Mix into a pliable dough that does not stick to fingers. Add more flour if necessary.

To make coconut balls:
1. Shape the dough into a sausage roll of 2 cm in diameter. Cut dough into 2 cm pieces.
2. Roll each oiece into a ball. Flatten each ball into a thin round piece & spoon a little sugar mixture onto the center.
3. Cover up the sugar with the dough. Roll to reshape.
4. Place the balls in boiling water. Potato balls float when cooked. Dish balls out with a perforated ladle.
5. Toss balls in grated coconut & serve.

*tbsp-tablespoon dsp-dessertspoon tsp-teaspoon

Sweet Dessert Porridges

2010-01-06T23:24:00.000-08:00

Green Bean Porridge.

Ingredients:
90g green beans
140ml thick coconut milk
560ml thin coconut milk
2 tbsps sugar to taste
2 tbsps chopped palm sugar
pinch of salt
2 screwpine leaves

Method:
1. Soak green beans for an hour. Strain & boil with thin coconut milk & salt.
2. When green beans become soft, add sugar & screwpine leaves.
3. When sugar has dissolved,add thick coconut milk.
4. Cook until the mixture boils.
5. Serve in hot.

Black Glutinous Rice Porridge.

Ingredients:
2 tbsps black glutinous rice
140ml thick coconut milk
560ml thin coconut milk
4 tbsps sugar to taste
2 screwpine leaves-knotted
pinch of salt.

Method:
1. Boil black glutinous rice with thin coconut milk. When coconut boils, lower the fire & simmer for 1/2 hour until the rice is soft.
2. Add sugar & screwpine leaves. Taste. When the sugar is dissolved,remove screwpine leaves.
3. Mix thick coconut milk with a pinch of salt. Serve the porridge separately in a bowl.

Sweet Layered Pudding

2010-01-06T23:13:00.000-08:00

Ingredients:
180 g rice flour
1/4 tsp salt
560 ml coconut milk
red coloring
3/4 alkali water
6 tbsps sugar*
140 ml water*
4 screwpine leaves*-knotted*
*for syrup to be use as liquid

Method:
To make syrup:
1. Melt sugar in water with screwpine leaves. Stir to dissolve sugar.
2. Remove screwpine leaves. Cool syrup.

To make batter:
1. Stir together rice flour & salt into a mixing bowl. Make a well in the center & add in syrup with 140 ml coconut milk. Mix together until smooth.
2. Add in remaining coconut milk & mix thoroughly. Strain batter into a jug. Allow batter to stand for 20-30 minutes.
3. Heat steaming tray in a steamer. Add alkali water to batter & mix well.
4. Divide batter into 2 portions; 1 in natural color & 1 other in red color to get pink color.
5. Divide each portion into 3 parts.
6. Without removing steaming tray from steamer,pour 1 natural color part into tray. Steam it for 3 minutes until the thin layer of batter is set & almost cooked.
7. Pour the the pink color part of the batter over the almost cooked natural color part & steam for 3 minutes until the batter is almost cooked.
8. Repeat the proses. When the top most layer which is pink batter is cooked, remove the tray & cool thoroughly before cutting the pudding into suitable sizes.

*Avoid water from falling onto surface of batter by wiping steamer cover every time after pouring in batter for the next layer.

Palm Sugar Batter Cake

2010-01-06T22:51:00.000-08:00

Ingredients:
120 g dry rice flour
1/4 tsp salt
2 tbsps chopped palm sugar*
2 tbsps sugar*
140ml water*
2 screwpine leaves (knotted)*
*syrup to be used as liquid

For coating batter cake:
1/2 grated white coconut mixed with 1/4 tsp salt

Method:

To make syrup:
1. Boil together palm sugar,water & screwpine leaves. Stir to dissolve sugar.
2. Remove screwpine lieves. If the quantity of syrup is not enough,add water to make up 560 ml batter. Cool the syrup.

To make the batter:
1. Sift wheat flour & salt into a mixing bowl. Make a well in the center. Break in egg. Add in 1/2 quantity of liquid.
2. Mix to a smooth consistency. Do not allow the mixture to be lumpy. If the batter too thick,add more liquid, a little at a time.
3. When the batter is smooth, beat the batter for a few minutes until bubbles appear on the surface. Add remaining liquid & mix well.
4. Allow the batter to stand for 20-30 minutes before use.

To cook palm sugar cake:
1. Heat steaming tray in the steamer. Add water to batter & stir throughly.
2. Without removing steaming tray from steamer, pour batter into the heated tray. Steam for 20-30 minutes with low fire.
3. When batter is cooked remove from the tray. Cool batter throughly before cutting into suitable sizes.
4. Toss in grated coconut & serve.

Curry Puff.

2010-01-04T23:56:00.000-08:00

Ingredients:

For pastry:
120 g wheat flour
1/4 tsp salt
60 g margerine
2-3 tsp ice water

For filling:
90 g minced meat
1 potato
1 onion
2 shallots
1 sprig curry leaves
1 tbsp curry powder
70 ml water/coconut milk
1/2 tsp salt to taste
2 tbsps oil

Method:

To make pastry:
1. Sift flour & salt into a mixing bowl. Cut & add fat into small oieces inthe flour.
2. Lift the flour to incorperate air by using finger tips. Rub fat into flour until mixture resembles bread crumbs. Do not over rub the fat because it will melt. Mix enough ice water into the flour until the mixture holds together.
3. Use fingertips to draw the dough together until its leaves the sides of the bowl clean. The amount of water used depends on the dryness of the flour.
4. Knead dough lightly on a pastry board sprinkled with a little flour to avoid the dough sticking to board. Roll out pastry using short & light movements. Do not turn pastry over.
5. Roll about 3 mm thick for pastry to be baked & a little thinner for pastry to be fried. Do not pull or strenght pastry. Cut into rounds. To avoid drying pastry,roll out half of the portion first & cove the other half with a damp clean cloth.

To make filling.
1. Dice potapo finely & soak in water.
2. Dice onion finely & slice shallots.
3. Shred curry leaves finely.
4. Blend curry powder into a paste with 1-2 tbsps of coconut milk.
5. Heat oil. Saute shallots. Add curry leaves & fry until you get nice aroma. Add curry paste & fry until you get nice aroma & oil appears.
6. Add meat & fry for a minute. Add onion & fry again. Add dice potatoes & salt. Mix well.
7. Add emaining coconut milk & simmer until meat & vegetables are cooked & mixture is moist.
8. Taste & dish out to cool.

To make curry puff;
1. Roll out & cut pastry into round. Spoon filling into each round of pastry.
2. Wet the edges with a little water. Fold over to cover filling.
3. Seal the edges by twisting the edges together with a fork.
4. Heat oil. Slide the curry puffs into the oil & deep fry until golden brown.
5. Serve whole still hot.

Fried Mixed Vegetarian Style.

2010-01-03T22:44:00.000-08:00

Ingredients:
2 pieces hard bean curd
6 fried bean curd balls
10 dried lily flowers
2 pieces dried sweet bean curd sheets
6 pieces black fungi
2 large head cabbage leaves
a few stand vermicelli
1 tbsp soybean paste
1 red chilli
1/2 tsp salt to taste
oil for fry.

Method:
Prepare the ingredients:
1. Soak lily flowers & black fungi separately.
2. Wipe dried sweet bean curd sheets & cut crosswise into strips. Don't wet it.
3. Cut vermicelli into suitable lenght.
4. Wash & wipe dry hard bean curd & cut dice.
5. Cut fried bean curd balls into 2.
6. remove stems from black fngi.
7. Remove hard part from lily flowers & tie each into knot.
8. Cut cabbage leaves into squares.
9. Shred chilli & chop soybean paste.

To cook the ingredients:
1. Heat oil & fry vermicelli quickly with low fire. Dish out when it expands & its still in white color.
2. Fry dried sweet bean curd strips for a few minutes. Dish out.
3. Fry hard bean curd cubes & dish out.
4. Leave 3 tbsp oil inpan. Saute soybean paste. Add lily flowers & black fungi & fry for a minutes.
5. Add in 280 ml water. When liquid boils,simmer for 3 minutes.
6. Add cabbage & salt. Stir to mix well.
7. Add chilli,fried bean curd cubes, dried sweet bean curd strips,fried bean curd balls & vermicelli.
8. Simmer for 3 minutes. If you like more gravvy, add a little warm water.
9. Taste & serve.

Cabbage in Coconut Milk

2010-01-03T22:26:00.000-08:00

Ingredients:
300g cabbage
1 red chilli
1/2 sweet potato
1 tbsp dreid shrimp
420 ml coconut milk
4 shallots
1/4 tsp salt to taste

Method:
1. Soak dreid shrimps.
2. Shred cabbage & slice red chilli & shallots.
3. Strain dried shrimps & pound.
4. Put all the ingredients in a pot until cabbage become soft.
5. Taste & serve.

Fried Rice Noodle Thai Style

2010-01-03T22:03:00.001-08:00

Ingredients:
240 g rice noodles
150g prawns
1/3 tsp sugar
1/2 tsp pepper
1 rice bowl beansprouts
2 stalks Chinese chives (see the glossary)
1 piece hard bean curd (see the glossary)
4 shallots
4 red chillies
4 dried chillies
4 tbsps oil
1 tbsp light soy sauce
2 hard-boiled eggs
2 limes

For soy sauce paste
1 tbsp soy bean paste
1 pip garlic
1/3 tsp pepper*
1 tsp sugar*
1/4 tsp salt*
1/2 tsp cornflour*
4 tbsp water*
1 tbsp oil*
*mix together

Method:

To cook soy sauce paste.
1. Soak dried chillies in hot water. Soak rice noodles in water & strain when soft.
2. Season prawns with sugar & pepper.
3. Cut chives wipe dry hard bean curd & dice.
4. Cut limes & eggs into wedges or slices.
5. Chop garlic & soybean paste separately.
6. Pound dried chillies,red chillies & shallots finely.
7. Heat 2 tbsps oil & fry bean curd untill golden brown. Dish out.
8. Fry garlic until you et nice aroma. Add soybean paste. Fry for a while.
9. Add cornflour mixture & mix well. Simmer for 1 minute. Taste & serve in a bowl.

To cook Fried Rice Noodle;
1. Heat 2 tbsps oil. Fry pounded ingredients until you get nice aroma & oil appears.
2. Add prawns & fry for a short while.
3. Add beansprouts & fry for a few minutes.
4. Add in rice noodles & light soy sauce mixture.stirring well. Sprinkle water on rice if its too dry.
5. Add in Chinese chives. Mix well & taste.
6. Dish out & garnish with slices or wedges of limes & eggs. Serve with sauce separately.

Cucumber Pickle

2010-01-02T19:09:00.000-08:00

Ingredients:
2 cucumbers
1 carrot
1 red chillies
1 large onion
2 tbsps salt
8 dried chillies
8 shallots
4 cloves garlic
2 cm piece ginger
3 candle nuts
1/2 cup dried prawns
1/2 cup oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
3/4 cup vinegar
31/2 tbsps sugar

Method:
1. Cut cucumbers & carrot into 2.5 cm strips. Cut the red chillies into 5 cm & the large onion into 5 cm wedges.
2. Sprinkle salt over the cut vegetables & let them for at least 2 hours.
3. When the vegetables are limp, wash away the salt & spread them on a clean towel in a cool lace to dry.
4. Grind together the chillies,shallots,garlic,ginger & prawns.
5. Heat the oil & fry mustard seeds for 1/2 minute before adding in the ground ingredients & turmeric powder. Fry for another 5 minutes.
6. When the oil separate,add in the dried prawns & continue cooking for 3 minutes before adding in the vinegar & sugar.
7. Cook slowly until the mixture is fairly thick. Add in more salt & sugar if necessary.
8. Stir in the prepared vegetables & toss quickly to mix well. When the vegetables are well mixed with the spices,remove the pan from the heat.
9. Cool slightly before storing in clean jar.

Beef Rendang

2010-01-01T23:58:00.000-08:00

Ingredients:
30 dried chillies*
120 gms shallots*
4 red chillies*
1 clove garlic*
2 cm piece ginger*
*ground together

4 slices galangal*
5 candlenuts*
*ground

1 tsp salt*
1 tsp sugar*
1 tbsp soy sauce*
*mixed together

1 kg rump steak
1 tsp shrimp paste
3 stalks lemon grass
1 stalk lemon grass
120 gms grated coconut-fried & pounded
2 tbsps curry powder-blended with 2 tbsps water
1/2 cup thick coconut milk-extrated from 1/2 grated coconut
8 tbsps oil

Method:
1. Heat oil & fry ground ingredients & curry powder until fragrant. Add in half of the coconut milk & fry until the oil separated.
2. Add in the soy sauce mixture & steak. Also add in the fried grated coconut & lemon grass. Stir-fry for 10 minutes.
3. Pour in the rest of the coconut milk & simmer until the meat is tender for 1/2-1 hour.
4. Increase heat to reduce gravvy until its thick & oily.

Spicy Fried Vermicelli

2010-01-01T23:39:00.000-08:00

Ingredients:
500 gms rice vermicelli-soaked until soft
500 gms beansprouts-tails removed & washed well
600 gms fresh prawns
2 pieces bean curd-sliced thinly & fried
10 dried red chillies
8 shallots*
3 cloves garlic*
2 large onions-sliced*
*ground together
4 hard boiled eggs-quartered
5 small limes-cut into 2
5 stalks chives
Salt to taste
2 tbsps oil

Method:
1. Heat oil in a deep pan & fry the ground ingredients until fragrant.
2. Add in the prawns & fry until cooked. Put in the sliced onions & stir.
3. Add in the beansprouts & stir-fry but not too limp. Put in the chives & fried bean curd.
4. Add in the vermicelli & stir well to mix. Season to taste with salt.
5. Dish out serve immediately garnished with hard boiled eggs & lime.

Prawns Croquettes

2010-01-01T23:29:00.000-08:00

Ingredients:
200 gms prawns
100 gms carrots
6 French beans
100 gms small red onions
2 tbsps butter
5 tbsps plain flour
2 cups milk
2 cups bread crumbs
Salt to taste
1/2 tsp pepper
2 eggs
3 cups vegetable oil

Method:
1. Slit down the back of each prawns & lift off the intestinal vein before washing in salt water. Dry the meat throughly on kitchen paper towels so the prawns will be crisp & not saggy after cooking.
2. Scrape the skin off the carrot & dice finely. String the French beans & slice finely. Peel the red onions & slice thinly.
3. Wash the spring onions,discard the white bulbous end & slice the green stalk very finely.
4.Stir the milk into the flour until smooth.
5. Heat the wok over a high flame for 1/2 minutes,then turn the heat to medium. Put in the butter. When the butter has melted completely,add the sliced onions & stir-fry for 5 minutes until limp.
6. Add the carrots & stir-fry for another 5 minutes before adding the meat. Stir-fry until the spring become limp. Stir the batter once/twice to recombine the ingredients & pour into the wok. Keep stirring over a lower flame.
7. The sauce should be thick & cooked before turn off the fire. Add the salt & pepper.
8. Put the white sauce mixture into a bowl & cool at room temperature. Put in the refrigerator for a few hours until cold.
9. When cool & stiff, make the croquette shapes.
10. Break the eggs into a deep plate & beat. Put the breadcrumbs on a large flat plate.
11. Scoop out 1 tbspful of the thickened sauce & form into roll shape.
12. Lift out the croquette with a spoon & dip into the beaten egg. Make sure don't spoil the shape. The croquette should be 4-5 cm long. Kept in the refrigerator for a few days.
13. Heat some oil for deep frying. When the oil is hot ease in one croquette at a time. The oil should be very hot or crust will bust & the sauce will ooze out. Cooked until croquettes golden brown.

Mutton & Green Peppers

2010-01-01T23:04:00.000-08:00

Ingredients:
500 gm mutton
6 green peppers (capsicums)
5 tbsps oil
1/2 tsp cummin
1 tsp chillies powder
1/2 tsp turmeric powder
1 tsp Masala salt
500 gm potatoes
1/2 cup yogurt
1 tsp sugar
1 bunch coriander leaves
6 cloves garlic*
2.5 cm piece ginger*
12 shallots*
*grind to a paste
1 large tomato
Salt to taste

Method:
1. Heat oil in a deep pan or pressure cooker. Add cummin seeds.
2. When crackling,add mutton until brown well.
3. Add the ground spices & chillies powder,turmeric,Masala salt & sugar. Fry for a few minutes.
4. Add capsicum & potatoes & fry for another 5 minutes. Add the yogurt & cook for a few minutes,then mix the gravvy thoroughly.
5. Add 2 cups water & simmer over low heat or under pressure until the meat is tender. Serve with garnishing coriander leaves.

Briyani Rice

2010-01-01T22:55:00.000-08:00

Ingredients:

A-ground to a fine paste
2.5 cm piece stick cinnamon
4 cardamoms
1 nutmeg

B-ground
1 medium-sized onion
1/2 cup ginger
1/4 cup garlic

C-ground & mixed with 1/2 cup water to form a paste
1/4 cup cashewnuts
1/2 tsp chilli powder
1 tbsp aniseed
1/2 tsp turmeric

other ingredients:
1 medium-sized chicken-cut into 6 pieces
1 bunch coriander leaves
1 spray mint leaves
3 medium-sized onions-thin sliced
3 screwpine leaves
5 cups rice-half cooked
250 gms ghee
1 cup tomato puree

Method:
1. In a large pan, put in the ghee & fry the onions lightly. Add the ground spices-A
2. Fry for a couple of minutes & then add the tomatoes,chillies,screwpine leaves & coriander leaves.
3. Fry for a few minutes & then put in the ground spices-B.
4. fry for 5 minutes or until well-browned & then add the chicken & lower the heat.
5. Add the spices-C & the tomato puree;mix slowly.
6. When the chicken is cooked,add the half-cooked rice & lower the heat to a minimum. Cover with a couple of clean dish cloth & cook until the rice is cooked well.
7. Serve immediately with curries or dhal & vege.

Murtabak

2010-01-01T20:57:00.000-08:00

Ingredients:
For the pastry:
3 cups plain white flour.
1 tsp salt
1 tbsp ghee
1 cup lukewarm water
1/2 cup oil

For the filling:
500gms minced meat
2 tbsps ghee
1 large red onion-sliced
2 gloves garlic-crushed
1/2 tsp fresh ginger-grated
1 tsp turmeric powder
1 tsp garam masala
11/2 tsps salt
2 tbsps fresh coriander leaves-finely chopped
1 fresh red chilli-sliced
2 eggs-beaten
Salt to taste
1 onion-sliced

Method:
For the pastry:
1. Place the flour & salt in a large bowl & rub in the ghee.
2. Add the water & mix to a fairly soft dough.
3. Knead the dough for ten minutes or longer.
4. Divide the dough into equal-sized balls & place them in a small bowl containing the oil.
5. Leave for at lease an hour.

To make the filling:
1.Heat the ghee & fry the onion until it is soft.
2. Add the garlic & fresh ginger & continue to fry until the onion become golden brown.
3. Add the turmeric & chilli powder & stir for a few minutes.
4. Put in the meat & carry on frying,stirring constantly,until it is well-cooked.

Cook the Murtabak
1. Season the beaten eggs with salt & set aside in a small bowl.
2. On a smooth surface,spread a little oil from the bowl & flatten one of the dough balls with a rolling pin.
3. Gently press with the fingers,spreading the dough until its almost as thin as strudel pastry.
4. Heat the grinddle & grease i lightly with ghee.
5. Drape the pastry over a rolling pin & transfer it onto the griddle.
6. It will cook very quickly,so spoon on some beaten egg & spread it over the middle portion of the pastry with the underside of the spoon.
7. Sprinkle some meat over & just before folding,add a few slice of onion.
8. Fold over the sides of the pastry to enclose the filling completely. Turn it over & cook the other side,spreading a little more ghee or oil o the griddle before putting it down.
9. Cook until crips & golden on both side. Serve hot with a bowl of curry gravvy or dhall.

Sweet & Sour Prawns

2010-01-01T20:25:00.000-08:00

Ingredients:
500 gms medium-sized prawns
3 cups cold wayer
1 tsp fresh ginger-grated
2 white eggs
3 tbsps cornflour
5 stalks spring onion
1 small green cucumber-sliced
1 small onion-chopped
1 large tomato-sliced
Salt to taste
Oil for deep fry

For the sauce:
1/4 cup white vinegar
3/4 cup orange juice
3 tbsps sugar
1 tbsp arrowroot
1 tbsp cold water

Method:
1. Shell & devein the prawns,leaving only the last segment of the shell & tail intact.
2. Wash & soak them in cold water with half teaspoon of salt for a couple of minutes.
3. Drain & blot them in kitchen paper.
4. Place them in a dry bowl & sprinkle wit another half tea spooful of salt.
5. Sprinkle the ginger over & mix well.
6. Add the white eggs & cornflour & stir throughly to ensure the prawns are thoroughly coated with mixture.
7. Cover & refrigerate for 3 hours or longer.

Prepare the sauce:
1. Combine the white vinegar,orange juice & salt.
2. Bring to the boil,remove from heat & stir in the arrowroot mixed with cold water.
3. Return to heat & stir continously until the sauce boils & thickens.

Fry the prawns:
1. Heat enough oil for deep frying.
2. When the oil is hot,put in half of the prawns & fry for a minutes-be sure not to overcook them or they will lost their succulence & become leathery.
3. Lift out with a wire spoon & drain on greese-proof paper.
4. Heat the oil & fry the remaining prawns.
5. After draining,place the prawns in serving dish & pour the sauce.
6. Garnish with spring onion,cucumber,onions & tomato.

Fried Rice

2010-01-01T20:07:00.000-08:00

Ingredients:
400 gm cold,cooked rice
2 tbsp boiled shrimps
1 medium-sized onion-chopped
1/2 cup precooked green peas
2 red chillies-sliced
2 eggs
Salt to taste
1 stalk fresh coriander leaves-shredded

Method:
1. Heat the oil & fry the onions until fragrant & light brown.
2. Add the rice & fry for a few minutes, stirring continuously.
3. Push the rice aside & crack the eggs into the center of the wok.
4. Stir well for 2 minutes.
5. Add the prawns,peas & salt, after a minutes, remove from heat.
6. Serve garnished with coriander leaves & red chillies.

Char Kway Teow

2010-01-01T20:00:00.000-08:00

Ingredients:
1 kg kway teow-cut into 1 cm strips
450 gms fresh prawns-shelled
400 gms oysters-scalded & shelled removed
500gms beansprouts-tail removed
2 fresh chillies*
6 gloves garlic*
*pounded
200 gms chicken flesh-cut into strips
250 gms squid-cleaned & cut into strips
1 tbsp thin soy sauce
Salt & pepper to taste
3 tbsps oil

Method:
1. Heat oil in a deep pan & fry pounded garlic & chillies until fragrant.
2. Add the chicken & fry for 2 minutes.
3. Add prawns & squid & stir fry for 2 minutes. Add the oysters.
4. Pour in soy sauce,salt & pepper, & beansprouts
5. Mix throughly & stir fry for 2 more minutes.
6. Serve immediately garnished with sliced chillies.

Curry Laksa

2010-01-01T19:50:00.000-08:00

Ingredients:
250 gms yellow noodles
4 tbsp oil
3 shallots-sliced
1 cm piece ginger*
1 fresh red chilli*
*sliced
1 fresh green chilli
150 gms prawns-shelled & deveined
100 gms fresh oysters
100 gms fish balls
4 cups thick coconut milk
100 gms beansprouts
2 tbsps curry powder
1 bunch kesum leaves (see the glossary)
Salt to taste

Method:
1. Scald the noodles in hot water. Drain well & spread 1 tbsp oil evenly into the noodles.
2. Heat 3 tbsps oil & fry the shallots & ginger until fragrant. Add in curry powder & fry further until fragrant.
3. Add the ginger,prawns & chillies. Stir-fry for 3 minutes.
4. Add the coconut milk & bring to boil.
5. Add the oysters & fishballs & salt to taste.
6. Finally, add the daun kesum leaves & beansprouts.
7. To serve, place the noodles in invidual bowls & pour over the gravvy making that each bowl will contain the oysters,prawns & fishballs.

Mee Hoon Soup

2009-12-31T21:47:00.000-08:00

Ingredients:
500 gms vermicelli-soaked to soften
60 gms shrimps-peeled
125 gms mustard greens
2 cloves garlic
6 cups chicken stock
1/4 cup thin soy sauce
3 tbsps oil
Salt to taste

Method:
1. Heat oil and fry garlic until fragrant for 1 minute.
2. Add vermicelli and fry for 2 minutes. Transfer to a serving bowl.
3. Add shrimps and soy sauce. Season to taste.
4. Pour in the stock and bring to boil.
5. Add the mustard greens and simmer for 3 minutes.
6. To serve, pour soup over the vermicelli.

Chicken Soto

2009-12-31T21:25:00.000-08:00

Ingredients:
1 chicken-jointed
1 large onion
1 litre water
1 tbsp salt
2 tbsp minced ginger
3 tbsps oil
3 hard-boiled eggs-sliced
1 cup bean sprouts-scalded
11/2 cups thinly sliced shallots
1 lemon-sliced

Method:
1. Combine the chicken,onion,water and salt in a pan. Bring to boil,cook over low heat for 11/2 hours until chicken is tender.
2. Remove chicken,strain and add ginger. Cut the chicken into thin strips.
3. Heat oil and saute onions until golden brown. Stir in the bean sprouts and cook over low heat for 5 minutes.
4. To serve, arrange the chicken,vegetables and eggs on a platter. Each individual will make his selection and pour the soup over the ingredients.
5. Serve also with potato cakes and sauce of chopped chilli and thick doy sauce.

Beef Curry

2009-12-31T21:17:00.000-08:00

Ingredients:
600gms beef
1 cup water
1/2 cup iol
300 gms potatoes
5 tbsps meat curry powder
6 shallots
4 cloves garlic
3 cm piece ginger
4 cups coconut milk-extracted from 3/4 coconut (see the glossary)
3 cm piece cinnamon stick
2 cloves
1 star anise (see the glossary)
25 gm grated coconut-fried until golden and pounded (see the glossary)
Salt to taste

Method:
1. Wash the meat well and cut into bite sized pieces and drain.
2. Blend the curry powder with 1 cup water.
3. Pound the shallots,garlic and ginger.
4. Heat oil and fry the pounded ingredients until fragrant. Add in the curry powder and fry further until fragrant.
5. Add the beef with a little bit of water.
6. Add the pounded fried coconut,star anise,cloves and cinnamon stick.
7. Stir slowly and add the coconut milk, potatoes and salt.
8. Simmer until the potatoes are cooked.

Beef In Soy Sauce

2009-12-31T21:04:00.000-08:00

Ingredients:
400 gm beef
8 large onions*
8 cloves garlic*
*Sliced
5 cm piece ginger-pounded
3 tbsp curry powder
1 tbsp pepper
2 tbsp tamarind juice
2 carrots-cut into 3 cm lengths
5 tbsp corn oil
1/2 cup thick soy sauce
8 cups water
1 tbsp vinegar
1 tbs tomato puree

Method:
1. Cut the beef into bite sized pieces,wash and drain well.
2. Mix the beef with the curry powder,pepper,tamarind juice,salt,tomato puree and let it stand for 30 minutes.
3. Heat oil in a pan and fry the ginger,garlic, and large onions until golden brown.
4. Add in the beef and mix well. Pour in the soy sauce and carrots.
5. Pour in the water and let it boil until the beef is tender.
6. Serve hot with plain rice.

Spicy Fried Prawns

2009-12-31T20:53:00.000-08:00

Ingredients:
500gms medium sized prawns-shelled and deveined
4 shallots
2 cloves garlic*
3 cm piece ginger*
1 cm piece turmeric*
*pounded together
1 large onion-sliced
1 cup thick coconut milk-extraced from 1/2 grated coconut
1 tbsp curry powder-blended with 1 tbsp water
1 sprig curry leaves
1 tbsp oil
Salt to taste

Method:
1. Heat oil and fry the pounded ingredientd until fragrant. Add in curry leaves.
2. Add in the blended curry powder and stir until fragrant. Do not let it burn.
3. Add in thhe sliced onion and coconut milk. Bring to boil.
4. Add in the prawns and cook until done.
5. Dish out and serve with plain boiled rice.

Rice In Coconut Milk (Nasi Lemak)

2009-12-31T20:36:00.000-08:00

Ingredients:

For coconut rice:
240 g rice
420 ml coconut milk
1/2 tbs salt
2 screwpine leaves
2 eggs
1/2 cucumber

For anchovy gravvy
3 tbsps anchovies
1/2 onion
4 dried chillies
4 shallots
1 stick lemon grass
2 cm cube shrimp paste (see the glossary)
1 tsp tamarind paste
4 tbsp water
3 tbsp oil
1/4 tsp salt
1/2 tsp sugar

Method:

To cook coconut milk rice.
1. Prepare steamer. Wash & strain rice into steaming tray.
2. Add coconut milk,salt,eggs & screwpine leaves.
3. Steam for 2-3 minutes until cooked. Remove eggs & screwpine leaves.
4. Fluff up the rice.

To cook Anchovy gravvy.
1. Soak dried chillies. Slice lemon grass & onion into rings.
2. Roast shrimp paste. Pound chillies,lemon grass,shallots & shrimp paste finely.
3. Mix tamarind paste with water & strain.
4. Wash & wipe anchovies dry.
5. Heat oil. Fry anchovies over low fire,stirring all the time. Dish out when golden brown.
6. Fry pounded ingredients till there is nice aroma & oil appears. Add onions & mix well.
7. Add tamarind juice,sugar & salt. Simmer for 5 minutes. Taste.
8. Add anchovies & mix well. When its done,turn off fire.

Pineapple Patchri

2009-12-31T20:22:00.000-08:00

Ingredients:
1 almost ripe pineapple
2 gloves garlic
3 gloves
11/2 tbsp sugar
1 shallots-slice
5 cm piece cinnamon
3 cardamoms
2 red chillies-deseeded
Salt to taste

Method:
1. Slice the pineapple in rings and remove the core. Boil it for 5 minutes with 1 tsp turmeric powder.
2. Drain the pineapples slices and put aside.
3. Heat 2 tbsp oil and fry the slices shallots and crushed garlic until fragrant.
4. Add in 11/2 cups of water. Add in also pineapple slices and red chillies. Cook over a low flame and bring to boil.
5. When boiling add salt and sugar to taste. You can also add 2 tbsp vinegar if you want.

Glossary A

2009-12-30T23:30:00.001-08:00

Anchovies-Small dried fish used mainly in Malay & Nyonya cooking. The head & black intestinal tract are discharded,& fried crisp in a little oil,they make a tasty & nutritious snack or accompaniment to a meal. Available in most provision shops. Many Malaysian pubs serve a delicious concoction of fried anchovies with onion & dried chilli & a squeeze of lime.
Aniseed-This spice is similar in shape to cummin,though it is larger and plumper. Popularly used in Malay & India cooking, it has a light,licorice flavour.
Asam gelugor-Dried tamarind sliced used mainly in Malay, India & Nyonya recipes to give the dish a little sourness. Subsitute with tamarind pulp if not available.
Bee Hoon-Dried rice vermicelli is sold,it must be soaked in boiling water for 2-3 minutes before using.
Belacan-Dried shripm paste used to flavour Malay & Nyonya food. When uncooked,it has a highly unpleasent smell,but it is delicious when toasted and ground with fresh chillies for a sambal to accompany a meal. It is other herbs & spices in many recipes.
Candlenut-Very popular used finely ground,in Malaysia & Thailand cooking to thicken & enrich curries. It is actually the oly kernel of a round nut, about 3 cm in diameter,with a very hard furrowed shell. The shell must be broken. To test for freshness,shake the fruit,the sound must be heavy. Substitute with almonds,Brazil nuts or even macadamia nuts.
Cardamon-There are 2 varieties of cardamom,the large dark brown & the small,pale green variety. The one popularly used here is the smaller variety which is bleached to appear almost white. Available also in powdered form.
Cloves-These are the dried flower buds of an ever-green tropical tree native to South East Asia.
Coconut Milk-Very used in Malaysia & Thailand cooking,also in Indian curries. This white,creamy liquid is extracted from the grated flesh of mature coconuts. Also available in cream form in cans. Substitude with evaporated milk.
Galangal-A member of the ginger family and is often called aromatic ginger. It cannot be substituted for fresh ginger nor vice versa. It gives a ginger distinct aromatic flavour & used together with lemon grass in certain Malay & Nynya dishes. It is sold dried outside Asia & must be poundered or pulverised. It can also be found in powdered form & half a teaspoon is approximately equivalent to one fresh slice.
Ghee-Clarified butter used in Indian cooking. It has a lovely flavour,& is preferred to butter because there is no residue which can burn or stick to the pan. It can be bought tinned.
Glutinous Rice Flour-More elastic than ordinary flour. Used in making local cakes & batters,it becomes almost clear & sticky when cooked.
Hot Bean Paste-Sometimes known as 'chilli bean sauce',this is a mixture of fermented soy beans & ground hot chillies. Substitute with mashed black beans mixed with Chnese chili sauce.
Kway teow-White,flat,fresh noodles made from rice flour. Available in flat sheets which are cut into strips & used mainly in Chinese cooking.
Laksa Noodle-Made from rice flour & available fresh at most markets. They should be scaled in boiling water for a minute or so before use. Substitute with dried rice vermicelli if necessery.
Lentils-Known as dhall,used extensively in Indian cooking,especially for vegetarian dishes.High content of protein. Lentils are the seeds of leguminous plants & there are many varities available. Among the ones commonly used are red lentils,green lentils & brown lentils.
Palm Sugar-Obtain from the sap of coconut palms. The sap is boiled until it crystallises. Comes in flat,round cakes wrapped in dried leaves.
Poppy Seed-These white seeds are used in Indian cooking for thickening gravies. Black poppy seed cannot be substitute with ground almonds.
Rice Flour-Made from rice & used in making batters & certain local cakes. You can also grind your own rice flour but the rice must be soaked first.
Star Anise-This spice,which resembles a star,is also known as Chinese anise & is used a lot in hinese cooking.

Brinjal Curry

2009-12-30T23:21:00.001-08:00

Ingredients:
4 brinjals-slices thickly
5 shallots-sliced
2 cloves garlic-sliced
2 tbsp curry powder-blended with 2 tbsp water
2 cups thick coconut milk-extracted from 1 coconut
4 cups thin coconut milk-extracted form 1 coconut
1 sprig curry leaves
2 tbsp oil
3 pieces asam gelugor (see he glossary)
Salt to taste

Method:
1. Heat oil and fry shallots and garlic until fragrant.
2. Add in curry powder and fry until fragrant,making sure it does not burn.
3. Add in the thin coconut milk, asam gelugor and curry leaves. Season to taste and bring to boil.
4. Add in the brinjals and boil until almost tender.
5. Serve hot with plain boiled rice.