Spicy Fried Dried Prawns (Sambal Udang Kering)

Credit to: Kuali.com -Recipe by Amy Beh

Ingredients
# 250g dried prawns, soaked and pounded finely
# 2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice)
# 4 stalks lemongrass, smashed
# Oil for frying

Spice ingredients � blended
# 4 candlenuts (buah keras)
# 2cm piece fresh turmeric
# 2cm square piece shrimp paste (belacan)
# 8 fresh red chillies
# 5-6 dried chillies, soaked and seeded
# 80g garlic
# 150g shallots

Seasoning
# 4-4� tbsp sugar or to taste
# �-1 tsp salt or to taste

Method
Heat a little oil in a wok and fry lemongrass until fragrant. Reduce the heat to low and add blended spice ingredients. Fry until fragrant.

Add dried prawns and continue to fry for a while. Mix in tamarind juice and fry over a low heat until mixture is almost dry. (Keep stirring while frying to prevent it from sticking to the base of the wok). Adjust seasoning to taste. Dish out and leave to cool completely.

Malay Curry Recipe

Ingredients

24 large sized prawns
300 ml tinned or fresh coconut milk
2 stalks lemon grass; (2 to 3)
18 cm cinnamon
6 cloves
4 tablespoon oil
1 teaspoon turmeric powder
6 flakes; (12 g) garlic,
1 ; sliced fine
6 spring onions; chopped
4 red chiles; shredded
10 curry leaves; (optional)
1 salt to taste
1 a few fresh basil leaves; chopped for
1 ; garnishing

Directions: How to Cook Malay Curry

Clean, shell and devein the prawns. Wash them thoroughly and dry them. Heat the coconut milk, the lemon grass, cinnamon and cloves in a small non-stick saucepan. Bring it to a boil and continue to simmer for 10 minutes on low heat until slightly thickened, stirring occasionally. Heat the oil in a large wok. Add the turmeric powder and fry for just a few seconds, until it turns a little darker. Add a tablespoonful of water. When it starts sizzling, add the garlic and stir-fry for half a minute. Add the onions and red chiles and fry well. Add the prawns and keep on stirring until they turn pink. Add the curry leaves and transfer this mixture to the saucepan. Simmer for 10 minutes, stirring occasionally, gradually adding a little water should it thicken too much. Remove and discard the lemon grass. Add salt to taste. Garnish with basil leaves and serve with plain rice.

NOTES : For authentic Malay curries, add lemon grass.

Credit to & source from :http://www.indiasnacks.com

Malaysian - Nasi Lemak

INGREDIENTS

For the rice:
* 2 cups coconut milk
* 2 cups water
* 1/4 teaspoon ground ginger
* 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
* salt to taste
* 1 whole bay leaf
* 2 cups long grain rice, rinsed and drained

For the garnish:
* 4 eggs
* 1 cucumber
* 1 cup oil for frying
* 1 cup raw peanuts
* 1 (4 ounce) package white anchovies, washed

For the sauce:
* 2 tablespoons vegetable oil
* 1 medium onion, sliced
* 3 cloves garlic, thinly sliced
* 3 shallots, thinly sliced
* 2 teaspoons chili paste
* 1 (4 ounce) package white anchovies, washed
* salt to taste
* 3 tablespoons white sugar
* 1/4 cup tamarind juice

**thanks to & credit to http://malaysianrecipes.org

Resepi Malaysia *youtube

Chocolate Chip Cookies

INGREDIENTS :(Source from http://allrecipes.com SUBMITTED BY: mellisa )

• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground mace
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup butter, softened
• 1 1/2 cups packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tablespoon milk
• 1 1/2 teaspoons vanilla extract
• 1 cup cornflakes cereal, crumbled
• 3 cups rolled oats
• 1/2 cup flaked coconut
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
2. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

Ayam Percik Recipe

Ingredients :
1.5 kg 50g 100 ml 300 ml Spices 6 3 cloves 2cm 1 stalk 3 teaspoons 1 teaspoon Seasoning 2 teaspoons 1/2 teaspoon 1/2 teaspoon	Chicken, cut into 6 pieces Tamarind paste Water Thick coconut milk Shallots Garlic Ginger piece Lemon grass Chili paste Cinnamon powder Salt or to taste Pepper Ground black pepper
Method : Mix the tamarind paste with the 100ml water and squeeze to obtain tamarind juice. Set aside. Ground and combine the spice ingredients. Then add the tamarind juice and thick coconut milk. Put the chicken pieces in a large mixing bowl. Pour in the combined spices with coconut milk and tamarind juice before adding in the seasoning. Mix well until the chicken is coated with the marinade. Keep in the refrigerator for several hours or preferable overnight. Remove and grill the marinated chicken pieces over a charcoal pit or bake in the oven until meat is cooked and slightly charred. source from : www.asianonlinerecipes.com

Tasty Spicy Chicken

Ingredients

1 kg chicken drumsticks and wings, chopped into bite-sized pieces 3/4 cup water 1/2 cup thick coconut milk 2��3tbsp Carotino oil 4 kaffir lime leaves, finely shredded Spices (A): 1 Bombay onion, halved and shred thinly 1 tsp fenugreek 1� tsp cumin seeds 1 tsp mustard seeds 3 sprigs curry leaves; use the leaves only Spices (B): 3 tbsp chilli paste 1/2 tsp turmeric powder 1 tbsp coriander powder 3 cloves garlic, pounded finely into a paste 2cm piece ginger, pounded finely into a paste 1 tbsp ground black pepper Seasoning (C): 1 tsp light soy sauce 1 tbsp oyster sauce 1 tsp sugar or to taste Seasoning (D): 1 tsp fish sauce 1/2 tsp sugar or to taste 2 limes, squeezed for juice 1/4 tsp dark soy sauce (for colour) Method Combine chicken drumsticks and wings in a large mixing bowl. Add seasoning (C) and marinate for 15�20 minutes. Heat the Carotino oil in a saucepan and fry (A) until fragrant, then add in (B). Continue to fry for 1�2 minutes until oil separates. Put in chicken and fry well until well-combined. Add in water. Mix well and cook covered for 20 minutes over a medium-low heat. Pour in coconut milk and turn down the flame to medium-low. Put in kaffir lime leaves, cover the pan and simmer until the sauce turns thick and dry. Add (D) to taste. source from the star : http://kuali.com Recipe by Amy Beh