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

.

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!

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.

 

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..

 

Rendang Kerang (Cockle rendang)

 

Ingredients

1 kg kerang

½ coconut of coconut milk

1 pc lemon grass -mashed

2 tbp chili flakes

1 pc dried tamarind

1 tbs salt

1 tbs palm sugar

1 tbs fine driend coconut flesh (kerisik)

½ pc tumeric - jullienne

Blend ingredients:

3 pcs shalot

3pcs garlic

½ inch ginger

½ inch galangal

½ inci tumeric

1 pc lemon grass

Method;

1.  Heat up a frying pan, pour in the blended ingredients until fragrant.

2.   Add in coconut milk, stir until boil.

3.  Add in tamarind, salt and palm sugar, stir until oil is visible.

4.  Keep stirring until near dry, add in the cockle flesh.

5.  Stir for another 5 minutes.

6.  Serve while hot.

Saltwater Chicken （咸水鸡）

Ingredients:

1 pc            Chicken breast

1 pc            Chicken thigh

20 g            Scallion (cut)

10 g            Garlic (chopped)

10 g            Chili (cut)

1  tsp          Sugar

½ cube       Chicken stock (5 g)

to taste       White pepper powder

Method:
1.    Bring a pot of water to boil.  Water lever high enough to submerge the chicken.
2.    Put in the chicken and bring to boil again.
3.    With small fire, continue for another 20 minute. (until no blood is seen)
4.    Take out the chicken and let cool.
5.    Shred the meat.
6.    Scoop up one scoop of the soup in the pot and dissolve the stock cube.
7.    Pour into the shredded meat.
8.    Add in all other ingredients and mixed well and serve.

Stewed Chicken with Mushrooms 冬菇焖鸡脚

Ingredients:

15 pcs             Chicken claws (cleaned)

10 pcs             Drried  mushroom (soak till fully swelled)  

5 cloves          Garlic   (pressed)    

10 slices         Ginger

2 pcs               Rock sugar

1 tbsp              Cooking oil

3 bowls            Water

Salt to taste

Ingredients for marinade:

2 tbsp              Oyster sauce (I used abalone sauce)

2 tbsp              Soya sauce

1 tbsp              Thick soya sauce

1 tsp                Chicken stock powder

1 tsp                White pepper powder

1 tbsp              Chinese cooking wine

Hard boiled egg is optional.

Method:

1.  Marinade the chicken claws for at least 2 hours

2.  Heat up the oil, fry garlic and ginger until brown and fragrant.

3.  Add in mushroom and rock sugar, fry till sugar melts.

4.  Add in the chicken claws and the marinade ingredients.

5.  Add in water.

6.  Add salt.  ( I did not)

7. Add Chinese cooking wine

8.  Bring to a boil and then heat with low fire for 2 more hours with the pot lids closed.

Meatballs IKEA Style

Ingredients:

15 pcs         meatballs (Marina brand)

1 pc             onion

80 g             salted butter

1/2 cup        plain flour

4 cups          plain water

2 pcs           meat stock cubes
i cup            sour cream
2 stocks       parsley (chopped)

Method:

1.  Fry the meat ball in hot oil until turn dark.
2.  Remove and leave for later use.
3.  In 2 tablespoon of oil, put in the onion.
4.  Add butter
5.  Add flour spoon by spoon, stir well.
6.  Add water and stock cubes.
7.  Add sour cream.
8.  Simmer till slow boil.
9.  Serve with chopped parsley for garnishing,

Red Wine Pig Trotter

Ingredients:

1 pc            Pig front leg
1 bulb         Onion
6 pcs           Ginger
4 strands    Scallion
1 tbsp       Cooking wine

Marinate ingredients

4 tbso        Red wine
1 tbsp        Light soya sauce
1/2 tsp       Sugar
1 tbs          Oyster sauce
4 pcs          Star anise
2 pcs          bay leaves
1 pc           Cinnamon
to taste      Black pepper


Method

1.  Wash thoroughly the pig trotter.
2.   Cut into medium size pieces
3.   Boil water in a pot, place 2 piece of ginger.
4.  Pour in the pig trotter, add cooking wine.
5.  Let boil for 10 minutes
6.  Drain dry and place all in a marinating bowl.
7. Add in all marinate ingredients, mix well and leave for an hour.
8.  Tranfer all the content in the marinating bowl into a Philips Pressure Cooker.
9.  Choose "Bean and Tendon"
10.  When the cooking stop, It's time to serve the dish.

Luncheon Meat Maison

Ingredients:

300g Pork Belly (五花肉).

Seasoning: 

1 tbsp Tapioca Flour 

1/2 tbsp Soy Sauce 

1/4 tsp Salt  (optional)

1 Chicken cube

1/2 tbsp Garlic (Mashed) 

1 Egg White 

1 tbsp Water 

1/2 tbsp Oil 

1/2 tbsp Sugar 

A dash of Five Spice Powder  (五香粉)

A few dash of White Pepper

1 tsp Ground Red Yeast Rice powder (红菊米) :I did not use. 

Method:

1.  Grind pork belly at least 3 times

2. In a bowl, mix together all seasoning.

3. Add in grinded meat. Stir the mixturein one direction (circular movement, clock wise/ anti clock wise) until the mixture become sticky and gluey. 

4. Prepare the non stick baking tin (I greased a glass container), transfer 2 tbsp (at a time) of the grinded meat to the prepared container, use a spoon to gently press it downwards to get rid of the trapped air.   

5. Use aluminium foil to cover the top. Gently press to fit. Steam for 15-20 minutes. 

Poulet grillé à la sauce de noix de coco (Ayam percik)

Ingredients

To marinate:

• 4 chicken breasts ( or  one bird cut into 4 pieces) 
• 5 pcs of shallot*
• 5 pcs of garlic*
• Ginger thumb size*
• Sprinkle of salt and pepper

For the gravy:

• 1 cup of diluted coconut milk*
• 4 stalks of lemon grass*
• 1 thumb size ginger*
• 1 thumb size galangal*
• 20 pcs dried chilies * (soaked in hot water )
• 1 cup of water*
• 5 tbs sugar
• salt to taste
• 2-3 pcs of asam gelugur (Garcinia atroviridis)
• Thick coconut milk

Methods

To marinate:

1.  Pound all ingredients marked * with mortar and pistil.

2.  Make incisions on the chicken flesh.

3.  Sprinkle with salt and pepper.

4.  Pour the pounded ingredients to the chicken flesh and mix well.

5.  Put in a refrigerator for an hour.

For the gravy:

(Prepare while the chicken is marinating)

1.  Blend all ingredients marked *

2.   Pour the blended ingredients into a pot, use low fire to heat.
3.   Add asam gelugur.
4.  Add thick coconut milk.
5.  Add sugar and salt to taste.
6.  Simmer until the gravy thicken.

The grill:

1.  Place the marinated chicken flesh into the shimmering gravy.

2.  Remove the chicken flesh when they are half cooked to on to a grill pan.

3.  Leave it for an hour, then place it in an oven.

4.  Broil at 250°C for 20 minutes or until charred marks appear.

The grill:

1.  Removed the grill flesh on to a plate.

2.  Pour gravy over the chicken and serve.