Spicy Curry Chicken

Ingredients :

1. One Chicken (cut into bite size pieces)
2. 4 potatoes (cut into small chunks and par-fried)
3. Fresh curry leaves
4. Chicken Curry Powder
5. Assam (soaked in hot water for 15 minutes and discard seeds)
6. Tumeric powder

Ingredients to be blended :

1. 7 shallots
2. 2 garlic
3. 2 pieces of toasted belacan
4. 5 big red chilis
5. 7 dried chilis

Method

1. Blend all ingredients together finely and saute in hot oil in the curry pot.
2. Stirring to avoid burning, add curry leaves, curry chicken powder and tumeric powder.
3. When fragrant add chicken pieces and stir until chicken pieces starts to brown slightly.
4. Add a little hot water, assam water and potatoes, simmer for 20 minutes with lid on.
5. Add coconut milk then let it boil for another 15 minutes

Ready to eat!

Sambal ikan bilis

Ingredients:

1. 200g ikan bilis , soaked and washed
2. 3 tbsp oil
3. 1 shallots, sliced
4. 2 tbsp chilli paste

Pound:

1. 5 shallots
2. 2 cloves garlic
3. 1 stalk lemon grass, thinly sliced
4. 1/2 tsp belacan granules

Seasoning:

1. 1/2 tsp ikan bilis granules
2. 1 tsp sugar or to taste
3. 1/4 bowl of assam juice

Method

1. Fried the ikan bilis.
2. Heat oil in a wok, saute pounded ingredients, chilli paste and belacan until fragrant.
3. Add fried ikan bilis and stir-fry well.Mix in assam juice and seasoning ingredients.
4. Mix well. Dish out and serve with nasi lemak.

Beef rendang

Ingredients

1. 500g beef, cut into chunks across the grain


2. 3/4 cup oil


3. 3 stalks lemon grass, bruised


4. 2 1/2cm galangal (lengkuas), bruised

Ground:

1. 20g dried chillies (soaked) or 4 tbsp ground chilli paste


2. 20g shallots


3. 1/2 tbsp belacan granules


4. 1 cup beef stock

Seasoning:

1. 1 tbsp vinegar or 1 tbsp lime juice


2. 4 tbsp sugar


3. 1/2 tbsp salt


4. A few drops thick black soy sauce for colour

Method

1. Cook beef chunks in two cups water for 20 minutes.


2. Remove the chunks and cut into thick slices across the grain.


3. Heat oil and stir-fry the beef slices. Dish out and drain well.


4. Reheat wok with 3 tbsp oil and fry galingale and lemon grass.


5. Add ground ingredients and fry for a few minutes until fragrant and oil separates.


6. Put in cooked meat and beef stock and mix well.


7. Bring to a boil then lower heat and simmer for 30 minutes until beef is tender and gravy is thick.

Lor Mai Kai

Rice Gluotinous (Rice -measurement up to you pending on how much to make) Wash and soak over night (easier to cook) Drain rice 10 mins before cooking

Ingredients for the rice :

1. Shallots
2. 5 spice powder (1 pinch)
3. Chicken stock (powder)
4. Sugar n salt

To do :

1. Fry shallot with enough oil (enough oil so that your rice will be smooth) till light brown.
2. Put in the rice. Fry till fragant.
3. Add Ingredients above.
4. You may wanna put a little more of the chicken stock as it helps to give the bland rice some taste. When you add more stock bear in mind to lessen the salt.

Chicken (chop to small pieces)

1. Seasoning for chicken (better to season over night)
2. Add a teaspoon Sesame oil
3. Soya Sauce 1 tablespoon
4. Chinese cooking wine
5. Pepper

Ingredients to fry chicken

1. Fry chop shallots n garlic .
2. Add Oyster Sauce.
3. Add Mushroom.
4. Add Sugar n salt to taste.
5. Add Starch (mix with water first).
6. Put in a little oil fry shallot n garlic till light brown Add chicken fry for a couple of minutes then add mushroom.
7. Fry for a couple of minutes then add in oyster sauce.
8. Mix oyster sauce well and fry for a further couple of minutes.
9. Add water (enough so that you make enough gravy for the rice when you steam. The gravy will help make the rice tastier n it's liquid to help cook the rice faster. So bear in mind that the seasoning for rice must compliment the sauce combined.)
10. Estimated abt 1 1/2 tablesoon of thicken gravy to be put in together with the rice when preparing to steam.
11. Bring to a boil and add the starch.
12. When it thickens, scoop aside.

Lap Cheong

Slice thin enough n fry a bit to make it fragrant.

Steaming Lor Mai Kai

1. Scoop the cooked chicken n mushrom plus 1 1/2 gravy into bowl.
2. Add lap cheong.
3. Add rice on top.
4. Compress a bit but not too tight.
5. Cover the bowl with alluminium foil.
6. Place bowl upside down.
7. Steam for about 2 hours.
8. Open them up and stir up the rice slightly so that it will be cook evenly.
9. Steam for a further 30 minutes or till the rice is cooked thoroughly.

Nasi Lemak

Ingredients :

1. 500g long grain rice


2. 4 shallots


3. 3 slices ginger


4. 2/8 tsp fenugreek seeds ( halba )


5. 1 tsp salt


6. 375-400ml coconut milk (from 1/2 a grated coconut)


7. 2 pandan leaves, knotted

Method:

1. Wash rice until clean then drain.


2. Put rice, shallots, ginger, fenugreek and salt in a rice cooker.


3. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.)


4. Cook rice until dry then use a wooden ladle to loosen the grains.


5. Sprinkle the rest of the coconut milk over the rice.


6. Give it a stir with a pair of chopsticks to distribute the milk evenly.


7. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk.


8. Keep rice warm before serving with other condiments.