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

Ayam masak merah

recipes by Amy Beh.

Ingredients

1 kg chicken, chopped into bite-sized pieces 2 onions, quartered 3 potatoes, cut into wedges 2 tomatoes, quartered 1 small can tomato paste 150ml water 4cm piece cinnamon stick 4 cloves 1 star anise 3–4 tbsp oil Ground spices (A): 10 shallots 4 cloves garlic 12 red chillies, seeded 3cm ginger 2 tbsp coriander powder 1 tsp cumin powder Seasoning (B): 1 tsp salt or to taste 1 tbsp sugar or to taste Method Heat oil until hot, sauté ground spices (A) until fragrant. Add in cinnamon stick, cloves and star anise. Fry for 1–2 minutes. Add onions, tomato paste and potatoes. Stir-fry well. Mix in water and tomatoes. Cook until mixture starts to boil. Reduce heat and simmer until chicken is tender and gravy turns thick. Add seasoning to taste and serve this mildly spiced curry dish with bread slices or with plain rice.

Creamy Sauce Butter Crabs

Creamy Sauce Butter Crabs

Recipe by AMY BEH

Ingredients

1.5kg crabs, preferably mud crabs 200g margarine 1 can evaporated milk 20–25g bird’s eye chillies (chilli padi), leave whole and lightly smashed 4 stalks curry leaves, use leaves only Seasoning 1/2 tsp salt 1/2 tsp sugar Thickening 1 tbsp corn flour mixed with 1½ tbsp water Method Clean crabs and poach them, then drain well. Remove the pincers and crack with a pestle. Trim the legs and cut each crab into four pieces. Set aside. Heat margarine in a wok until melted then add the milk. Gently simmer the mixture over a medium heat. Add the curry leaves, chilli padi and seasoning. Simmer for 10–15 minutes. Add thickening and stir gently over a very low heat until sauce is thick and glossy in texture. Return crabs to the mixture and cook over a very low heat for about 1 minute. Dish out the crabs with the curry leaves, chilli padi and a little of the sauce. Serve immediately.

Cencaluk Chilli Sauce

Cencaluk Chilli Sauce
Recipe by AMY BEH

Ingredients

1½ tbsp good quality cencaluk 4–5 shallots 1 tbsp sliced red chilli 1 tbsp sliced bird’s eye chillies Seasoning 1 tbsp sugar or to taste 2 tbsp freshly squeezed lime juice Method Slice shallots lengthwise. Put cencaluk, red chilli, bird’s eye’s chillies and shallots in a bowl. Add in sugar and lime juice to taste. Stir well to mix. Serve this relish when serving deep-fried mackerel (ikan kembung)

Moist banana bread recipe

Banana Bread

recipes by : Shelley Albeluhn

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Malay Fried Chicken

Malay Fried Chicken

Recipe by Malani Gunaratnam

Ingredients

500g of chicken pieces 1/2 tsp lime juice 1 packet (20g) Maggi Malay-style Fried Chicken Mix Oil for frying Grated carrot for garnishing Method Marinate chicken for 15 minutes. Heat the oil in a wok. Fry the chicken until golden brown. Garnish with grated carrot. Serve hot with Maggi garlic sauce, chilli sauce or Thai chilli sauce.

Fish Sambal (Sambal Ikan)

Recipe by Chef Kadir Abdul Razak

Ingredients

100g red snapper fillet, cubed and grilled 40g big onions, sliced 20g fresh red chillies, sliced 10g bird’s eye chillies, sliced finely 10g turmeric leaves, sliced finely 20ml lime juice Salt to taste Sugar to taste

Method
Combine all the ingredients in a bowl, except the last three. Pound lightly in a mortar to flatten the fish. Drizzle over the lime juice and season to taste with salt and sugar

Red Chili Shrimp

RECIPE BY: danadooley
Ingredients

• 500 g medium shrimp, shell and devein, leave tails on and drain well
• 10 large fresh red chilies, discard seeds and stalks
• 5 shallot, peeled
• 3 garlic clove, peeled
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon sugar
• 1/4 cup water
• 1 tablespoon calamansi juice (cherry sized asian green limes)

Direction

1. Cut up chilies, shallots and garlic and pop in the blender. Process with minimal water till you get a not too smooth paste.

2. Heat 5tbs oil in a wok or deep pan till very hot then fry shrimp only till they change colour. Remove from pan, leaving oil behind and set aside.

3. Add another tbs oil to pan and when hot, add chili paste and fry till fragrant and glistening. Return shrimp to pan and stir for about 3 minutes.

4. Season and add lime juice (to taste) and water. Stir well. Turn off heat and serve with white or coconut rice and sliced cucumbers if you like.

Young Papaya Kerabu with Ginger Flower

Young Papaya Kerabu with Ginger Flower

Recipe by Liza Zainol(Kuali.com)

Ingredients

3 cloves garlic 3-5 bird’s eye chillies (cili padi), cut 2 tablespoons dried shrimps, washed and drained 2 tablespoons sugar 2 tablespoons palm sugar 300g unripe papaya, julienned 1 ginger flower (bunga kantan), finely sliced 2 tomatoes, halved and thinly sliced 2 tablespoons roasted peanuts 2 limes, extract juice 1 tablespoon fish or squid sauce 1 teaspoon salt Method In a large mortar, pound together the garlic and chillies. Add the dried shrimps, sugar and palm sugar and pound to break up the dried shrimps slightly. Add the papaya, ginger flower, tomato slices and peanuts and crush gently, using a metal spoon to help turn the kerabu. Toss well with the lime juice and fish sauce, and season to taste with salt. Dish out onto a serving plate. Note The Kedah kitchen is no stranger to Thai flavours. Save for the use of ginger flower, this green papaya salad is similar to the Thai Som Tam. Sweet, sour and hot, this kerabu makes a good appetite booster, with the ginger flower adding its sweet, inimitable aroma.

Beef Rendang Dendeng

Beef Rendang Dendeng

Recipe by Amy Beh

Ingredients

500g beef, cut into chunks across the grain 3/4 cup oil 3 stalks lemon grass, bruised 2 1/2cm galangal (lengkuas), bruised Ground: 20g dried chillies (soaked) or 4 tbsp ground chilli paste 20g shallots 1/2 tbsp belacan granules 1 cup beef stock Seasoning: 1 tbsp vinegar or 1 tbsp lime juice 4 tbsp sugar 1/2 tbsp salt A few drops thick black soy sauce for colour Method Cook beef chunks in two cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain. Heat oil and stir-fry the beef slices. Dish out and drain well. Reheat wok with 3 tbsp oil and fry galingale and lemon grass. Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well. Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning. Serve with white rice or bread or roti jala. Note If gravy is thick and meat is still not properly cooked, add enough water to simmer until beef is really soft and tender.

Chicken and Cabbage Salad

source : Chicken and Cabbage Salad
Recipe by Amy Beh: the star online
Ingredients

1 cup shredded cooked chicken ½ cup shredded white cabbage ½ cup shredded purple cabbage ½ cup shredded carrot 2 tbsp thinly sliced bird’s eye chillies 3 shallots, thinly sliced 2 kaffir lime leaves, finely shredded Dressing 3 limes, squeezed for juice 1 tbsp rice vinegar 1 tbsp fish sauce 1 tbsp chopped garlic 1 tbsp sesame oil 1 tbsp sugar or to taste Garnishing Some mint leaves 1 tbsp toasted peanuts Method Combine chicken, both cabbages, carrots, bird’s eye chillies, shallots and kaffir lime leaves in a mixing bowl. Add combined dressing ingredients and mix well. Dish out and serve with garnishing.

Spicy Fried Dried Prawns (Sambal Udang Kering)

Recipe by Amy Beh: the star online
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 4-4½ tbsp sugar or to taste ¾-1 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.

Fried Rice ( Nasi Goreng)

Ingredients

2 cups short-grain brown rice
4 tablespoons canola or olive oil
4 large eggs, lightly beaten
1 small red onion, chopped (1/2 cup)
1 small carrot, minced (1/2 cup)
1/2 cup frozen peas, thawed
4 scallions, finely chopped (1/2 cup)
1 large tomato, peeled, seeded, and chopped
2 teaspoons salt
1/2 cup chopped fresh basil leaves

How to make it ?

1. Combine the rice with 4 cups lightly salted water in a large saucepan and heat to boiling. Reduce heat to low, cover, and simmer gently 25 to 30 minutes or until all the water is absorbed.
2. Heat 2 tablespoons of the oil over medium-high heat in a large skillet, wok, or saucepan. Add the eggs and cook through, stirring to break up into small pieces. Remove and set aside.
3. Heat the remaining oil in the skillet and add the onion and carrot and cook until the onion is golden, about 2 minutes. Add the peas and scallions and cook about 2 minutes more to heat through.
4. Stir in the tomato, salt, cooked rice, and eggs and toss until heated through. Fold in the basil.

Beef Rendang

What you need ?

• 1 1b/ 500g beef (cleaned & cut into cubes)
• salt & pepper to taste
• 1 1/2pt/ 900ml thick santan (coconut milk)
• 1 stalk lemon grass (crushed)
• 1 turmeric leaf (shredded)
• 4 to 5 kaffir leaves (cut into slivers)
• toasted fine coconut crumbs (optional)
  

GROUND INGREDIENTS

• 12 red chillies
• 1 in/ 2.5cm piece galangal (lengkuas)
• 5 cloves garlic
• 15 - 20 shallots
• 1 in/ 2.5cm piece ginger
• 1/2 in/ 1.3cm piece tumeric
• 2 tsp salt

How to make it ?

• Season meat with salt and pepper. Leave aside for 20 to 30 minutes.
• In a pan, mix together the santan (coconut milk) and ground ingredients.
• Place over medium heat and stirl slowly to the boil.
• Add meat and continue boiling for 10 minutes.
• Put in the lemon grass, turmeric and kaffir leaves and seasoning to taste.
• Reduce heat to low.
• Simmer till meat is done and dark brown in colour.
• When the gravy becomes oily in texture, remove from flame.
• Discard lemon grass and turmeric leaf.
• Add coconut crumbs just before serving. Mix well.

Nasi Kunyit

Nasi Kunyit

What you need ?
450 g glutinous rice
7 cm piece turmeric
1 piece asam gelugur
10 peppercorns
2 pandan leaves
1/2 coconut,grated
salt to taste

How to make ?
1-Clean turmeric and pound it finely.Wrap it in a piece of muslin and tie it into a smal bag.. Wash the glutinous rice and soak in a bowl of water with the turmeric bag and asam gelugur for 4 hours or overnight.
2-Rinse the soaked rice and drain. Place the rice in a steamer with pandan leaves and peppercorns, and steam over boiling water for 20-30 minutes.
3-Meanwhile, extract 1 1/2 cup thick coconut milk from grated coconut and add salt. When the rice is cooked, dish it into a large bowl and mix it with the thick coconut milk. 4-Return the rice to the steamer for another 10 minutes.
5-Serve with chicken or beef curry or rendang.