Beef in Black (Daging Masak Hitam)

 

Ingredients

• 300g beef
• 2 pcs lemon grass, mashed
• 1 2 pcs pandan leaves
• 1 pc cinnamon 
• 5 pcs cardamom
• 2 pcs star anise
• 5 pcs cloves
• 2table spoon chili flakes (I didn't use)
• 2 pcs ripe tomato, cut into small pieces.
• Sweet soya sauce (to taste)
• Thick soya sauce (to color)

Marinade ingredients

• 1 tbs oyster sauce
• 1 tbs sweet soya sauce
• 1 tsp cumin powder
• 1 tbs coriander seed powder
• 1 tsp fennel seed powder

Ingredients to the grinder

• 3 pcs garlic
• 4 pcs shallots
• 1 inch ginger

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Method

1. Cut beef into bite size.
2. Marinade beef with marinade ingredients and the ground ingredients
3. Heat up the oil in a pan, add in pandan leaves, lemon grass, cinnamon, cardamom, star anise and gloves. fry till smell.
4. Add chili flakes and fry till browning .
5. Add tomatoes and fry until puree.
6. Add in beef and fry till beef soft.
7. Add thick soya sauce to color

Belacan Fried Rice (kao kluk gapi)

 

Ingredients

For the Fried Rice

• 500g cooked rice, about 3 cups
• 2 Tbsp shrimp paste (Hamharjiang)
• 30 g belacan

For the Caramel Pork

• 350 g chicken breast meat, cut into 2 x 1 cm pieces
• 100 g palm sugar, finely chopped
• 3 bulbs shallots, thinly sliced
• 1 Tbsp fish sauce
• 2 tsp soy sauce
• 1 tsp Tbsp black soy sauce
• 
  

• The Fixins

  • 1 egg for omelette*
  • 50 g Dried shrimp
  • 3 bulbs Fresh shallots, julienned
  • 1 pcs Lime
  • 10 pcs Thai chilies, finely chopped
  • 5 strands Long beans, cut into ¼" pices
  • 1/2 pcs carrot  julienned and marinated in lime juice (should use mango instead)
  • Cucumber, cut into ¼, then sliced thinly
  • *If use more than one eggs, fry 1 egg at a time to keep it thin.

Instructions

For the pork: 

1.  Sauté shallots until they start to caramelize. 

2.  Add palm sugar and stir over medium heat until it is melted and starts to turn an amber colour. 

3.  Add the chicken meat, soy sauce, fish sauce, black soy sauce, and just enough water to cover the meat. 

4.  Stir to mix and dissolve the sugar. Let simmer gently, stirring occasionally, for about 30 minutes or until the syrup has reduced until thick and shiny.

For the rice: 

1.  Saute the shrimp paste in oil on medium low heat until aromatic. 

2.  Add a splash of water, just enough to loosen the shrimp paste, and mash the shrimp paste until there are no more clumps. 

3.  Add the rice and toss over medium high heat until thoroughly mixed.

For the omelette: 

1.  Pre-heat a non-stick, 10-inch frying pan over medium heat with just enough oil to coat the bottom. 

2.  Beat up an egg and pour into the pan, swirl until the egg is even distributed,  lower the heat to low. 

3.  Cook until the other side is a light golden colour, and the top is dry enough to flip. 

4.  Flip the omelette and cook the other side for a few seconds just to set it.

5.   Remove from the pan and let drain on paper towel to absorb excess oil.

6.   Cut the omelette in half, then slice each half into thin strips.

For the dried shrimp: 

1.  Add dried shrimps to a wok or a small pot, then add just enough oil to cover.

2. Turn the heat to medium high, and once the shrimp are bubbling, turn the heat down to medium low and fry for another 1-2 minutes, or until the bubbling starts to slow down. 

3.  Remove, drain, and cool on a plate.

To assemble: 

1.  Serve the rice in the middle and arrange a small amount of the caramelised chicken meat and all the other fixings around the rice.  

2.  When ready to eat, squeeze the lime over the rice and toss everything together! Enjoy!

Curry Prawns with Cockles 血蛤咖喱咸鱼骨

Ingredients:

500 g  cockles (blanch and seprate meat from shell)

200 g salted fish bone

20  medium size prwans

200 g curry powder for seafood

1 coconut  coconut milk

10 pcs long bean (cut into 3 cm pieces)

2 pcs round eggplants

5 pcs tao pok (halved)

1 slice pineapple (sliced)

2 stalks Curry leaves

3 pcs shallots (sliced)

3 cloves garlics (chopped)

1500 ml water

2 tsp  sugar

to taste dashi stock (Can use salt)

Method:

1.  Add a little oil to the pot, add chopped garlic, shallots, curry leaves, curry powder, stir-fry until fragrant.

2.  Add in long beans, eggplant and salted fish bones and fry for a while, add water, cook for about 10-12 minutes, until the beans and eggplant are soft.

3.  Add prawns, blood clams, tao pok, pineapple, coconut milk and stir slowly.

4.  Finally add sugar and dashi stock and cook until the prawn  are cooked;

 

Pengat Durian

Ingredients

1 pc            medium size durian 

1 cup          thick coconut milk

2 bowls      water

To taste       palm sugar

a pincd        salt

Method:

1.  Place 2 bowls of water into a wok on a stove, turn on the fire.

2.  Open the durian with an axe (I use a cleaver) and put all the flesh into the water.

3.  Cook until all the flesh detached from the seeds.

4.  Now add the santan.

5.  Add a pinch of salt.

6.  Stop cooking when mixture attain the thickness you prefer.

 

Sea ​​Bass Asam Pedas

Ingredients:

To be ground (A)

1 ladle        chili paste

6 pcs          shallots

3 cloves      garlics

2 cm           ginger

1 pc            lemon grass (julienne the softer part)

2 pcs           Candle nuts

1 tbs            belacan (grilled)

1 tsp            black pepper corns

(optional)    dried chili

Others (B)

4 pcs            sea bass meat.  (can use the whole fish)

5 pcs            okra

1 pc              tomato (sliced into 4)

a palmful      kesum leaves

a small bold  tamarind water

1 pc                kantan flower (cut into 4 pieces)

2 tbs                tomato sauce

3 tbs                cooking oil

to taste            salt and sugar

Method

1.  In a wok, heat a up 3 spoons of cooking oil.

2.  Saute the ground ingredients (A) until the oil is separated from the spices.

3.  Put in the fish meat and the tamarind water.  Half cook the fish meat.  Add some water if the sauce becomes too thick.

4.  Add in the kantan flower and the kesum leaves cook until boils,

5.  Add salt and sugar to taste.

6.  Add tomato sauce

7.  Add in the okra and the tomato until the okra is soft.

 

Lime Steamed Lala Clams 酸柑蒸啦啦

 

Ingredients:

A) - 500g Fresh clams B) Sauce

- 1/2 Tsp Salt

- 1 Tsp Fish Sauce

- 2 Tbsp Lime Juice

- 1 Tbsp Sugar

- 2 Tbsp Oil

- 2 Drops Sesame Oil

- 5 Cloves Garlic ( Crushed )

- 2 Red Chillies ( Chopped ) Garnishing: - Coriander - Lime Slices

Method:

1.Mix all the ingredientsin B

2. In a pot, bring some water to a boil. Water must be enough to cover the clams

3. Dish out the clams when the water boils again.

4. Place the clams in a dish, pour and mix in the sauce in B

5. Place it in a steamer and steam for 5 minutes.

Ayam Masak Ungkep

  

Ingredients:

5-6 pcs     chicken meat

3 tbs         tamarind paste 

to taste     salt

to taste     sugar

3 cups      water

Ingridients to be grinded:

2  pcs        onion

1  clove     garlic

10-15pcs   small chili  

1pc            lemon grass

1inch         ginger

1 tsp          coriader seeds

1/2 tsp      fenner seeds

1/2 tsp      tumeric powder

Methods

1. Fry the grinded ingredient until fragrant.

2. Add chicken and water.

3. close the lid of the wok for awhile.

4. Add the tumeric paste salt, sugar to taste.

5. When the gravy thicken, dish out and serve..