Ingredients

1. Blend : 2 clove garlic; 2 cloves shallot and 3 chili
2. 1 tomato, quartered
3. 3 hard boiled eggs
4. 2 tablespoons cooking oil + 1 cup cooking oil for deep frying eggs
5. 2 tablespoons water

Instructions

1. Deep fry the hard boiled eggs in cooking oil for 5 to 6 minutes till the outer layer of the eggs formed brownish shell-like skin.
2. Remove and pat dry with kitchen towel.
3. Heat fresh cooking oil in a pan / wok over high heat. Add the chili and shallot paste, quickly stir fry for 2 minutes.
4. Add tomato and water. Cook till the color turned brownish-red for about 3 more minutes. Toss in eggs and mix well.
5. Cook for another 2 minutes over medium heat.
6. Remove from heat and serve with a plate of steamed rice
   

Fried Chile Chicken

Serves 4

Ingredients

1. 1/2 chicken
2. 3 tbsp lemon juice
3. Salt to taste
4. 5 garlic - chopped
5. 5cm fresh ginger - chopped
6. 1 Onion - chopped
7. 2 fresh chilies - chopped
8. 3 cm fresh turmeric
9. Oil
10. 1/2 tsp chili powder
11. 1/4 warm water
12. 3 fresh green chilies

Methods :

1. Marinate the chicken with lemon juice and salt. Set aside for about 2 hours.
2. Process the garlic, ginger,onion, red chilies and turmeric in a blender. Add a little water, if necessary.
3. Fried the chicken until brown. Drain on paper towels.
4. Fry the fresh spice paste with chili powder and reduce heat to medium.
5. Keep stirring for 5-6 minutes.
6. Add chicken - stir then add the warm water.
7. Bring to boil and cook fro another 20 minutes
8. Reduce heat to medium and let it boil for another 10 minutes. Keep stirring so that the thick sauce won't stick to the wok.
9. Add in slices of green chilies - served.
   
   

Burmese Meat Curry

Serves 4

Ingredients

1. 1/2 kg of meat - fat trimmed and cut into 1 inch cubes (Chicken/Beef or even pork)
2. Salt to taste
3. 4 tbsp oil
4. 1cup of warm water
5. Green chilies cut into strips - to garnish
6. To blend : 8 garlics/2 inch fresh ginger/5 cili padi/10 shallots/2 inches fresh turmeric

Methods

1. Marinate meat with salt and set aside for over night
2. Blend the ingredients (item 6) until fine.
3. Heat up wok, add oil and fry processed ingredients for 5-6 minutes at medium heat.
4. Continue for another 8-10 minutes at low heat BUT stir occassionally to prevent the spices from sticking to the bottom of the wok.
5. Add marinated meat, increased heat to medium and stir until meat changes colour.
6. Pour warm water and bring to a boil, reduce the heat to low and cook for 1 hour, stirring several times especially towards the last 20 minutes to prevent the sauce from sticking.
7. Remove from the heat and garnish with strips of green chilie.

Nasi Tomato

INGREDIENTS (for 2 person)

1. 1 cups Basmati rice or long grain rice (washed and drained)
2. 2 tablespoon tomato paste
3. 2 tablespoon ghee/butter
4. 10 small onions, sliced
5. water
6. 1/2 can of evaporated milk

Spices:
2 candlenuts, ground
1 star anise
2 cloves
2 inches cinnamon bark

COOKING METHOD

1. Spoon in the ghee/butter into the cooking pot and allow to cook for a minute.
2. Add in all the spices and cook for about two minutes.
3. Then mix in the rice, and cook for also about 2-3 minutes.
4. Then add water, milk and tomato paste and mix and blend them together with the rice. Boil the mixture until the rice is fully cooked.
5. When the rice is cooked, serve.

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.

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.