SLICED FISH NOODLE SOUP

Ingredients:

200 g laksa bee hoon
250 g grouper fish fillet (or any fish that you like)
50 g sliced fish cake (optional)
3 tablespoon corn flour
½ teaspoon baking powder
80 g seow bai cai
500 ml fish stock
150 ml evaporated milk
1 (2 inch) ginger, sliced
3 cloves garlic, chopped
1 tablespoon vegetable oil
2 teaspoon sesame oil
1 tablespoon fried shallot
Salt and pepper
Vegetable oil for frying fish fillet

Preparation:

1. Blanch the Laksa Bee Hoon in hot boiling water, remove and wash in cold running water and set aside in a bowl.
2. Mix the corn flour with salt ,pepper and baking powder.
3. Lightly coat the fish fillet with the seasoned corn flour.
4. In a deep fryer on medium heat (180 C), fry the coated fillet until golden, remove and set aside.
5. In pot on medium heat, add vegetable oil and ginger, garlic until fragrantly.
6. Add fish stock and bring it into boil and add evaporate milk.
7. Turn down heat to low, add sesame oil, salt and pepper.
8. Simmer for 5 minutes, add seow bai cai and fish cake cook.
9. Pour the soup over the bee hoon, add fried fish fillet and fried shallots.
10. Serve immediately

Note:

Serve with light soy sauce with chopped red chili

STEWED OKRA WITH TOMATOES AND CILANTRO

Ingredients:

500 gm okra (lady's fingers)

400 gm chopped tomato (if using canned tomato, do not drain the liquid)

200 gm fresh cilantro leaves (chinese parsley) - chopped

2 large onions – diced

5 cloves garlic - crushed

1 teaspoon cinnamon powder

½ teaspoon ground cumin

½ teaspoon ground cloves

½ teaspoon chilli powder (cayenne pepper)

3 tablespoon ghee (clarified butter)

Salt and pepper to taste

Preparation:

1. Heat ghee in a wok over medium heat.
2. Stir fry the onion and garlic until fragrance.
3. Add tomatoes, cinnamon, cumin, chill powder and cloves with half the cilantro in the wok.
4. Add salt and pepper to taste, and bring all to a boil.
5. Add the okra and stir constantly for 1-2 minutes.
5. Reduce the heat to low and simmer for 20-30 minutes, until the okra is tender.
6. Add in the remaining cilantro. Serve hot.

Cook’s Note:

If you wish the dish to be spicier, add more chilli powder.

SIR FRIED BEEF LUNGS (HATI BUYAH)

Ingredients:

1 kg beef lung
5 spanish onion (bawang merah) - sliced
8 cloves garlic - chopped
10 red chilli - julienne
4 tablespoon ABC sweet soya sauce (kicap manis)
1 tablespoon salt
3 tablespoon vegetable oil

Preparations:

1. in a large pot, boil the lungs till tender. Remove and drain.
2. Slice the lungs thinly and set aside.
3. In a wok, heat the cooking oil over high heat.
4. Add onion, garlic, and chilli.
5. Stir fry till fragance, turn heat down to medium.
6. Add the sliced lungs and mix well.
7. Add soya sauce and salt and stir fry till sauce is dried up.
8. Serve hot with steamed rice.

Cook's Note:

1. Hati Buyah is known as Paru in S'pore and Malaysia

BRUNEI ASSAM PEDAS

Ingredients:

1 whole medium size red snapper - cut into steaks
1 large onion - sliced
3 pieces assam gelugor
1 lemon grass - bruised
2 teaspoon turmeric powder
4 red chilli
10 bird's eye chilli
6 shallots
3 clove garlic
1 inch ginger
2 cup water
3 tablespoon vegetable oil
salt to taste

Preparation:

1. In a food processor. blend the red chilli, bird's eye chilli, shallot, garlic and ginger till fine.
2. Add turmeric powder to the blended ingredients.
3. Heat up oil in a wok over high heat.
4. Add onion, stir fry till frangrance and add the blended ingredients.
5. Fry till aromatic, add water, turn heat down to medium till water boil
6. Add lemon grass, assam gelugor, red snapper and salt. Turn heat down to low.
7. Simmer, constantly stirring till the sauce thickens.
8. Serve hot with steamed rice or Ambuyat.

AMBUYAT

A traditional dish that can only be found in Brunei

Ingredients:

500 gm glutinous flour (tepung sago / tepung kanji)
2 cup boiling hot water
1 cup cold water

Preparation:

1. Place the flour in a mixing bowl.
2. Mix the cold water with the flour till it is runny in texture
3. Pour in the boiling hot water bit by bit onto the mixture, whislt constantly stirring till it stiffens.
4. Continue stirring till the mixture turns clear and serve with your choice of dips and dishes.

Dipping Sauce for Ambuyat

Chillil Dip Ingredients:

5 green bird's eye chilli
5 red bird's eye chilli
3 clove garlic
3 inch ginger
1 teaspoon salt
1 teaspoon sugar
3 tablespoon vinegar

Preparation:

1. Blend all the ingredients in a food processor till fine and served.

Mango Dip Ingredients:

1 whole ripe mango - cubed
1 large onion - cubed
1 red chilli - julienne
1 teaspoon salt
1 teaspoon sugar
1 teaspoon belacan

Preparation:

1. Blend all the ingredients in a food processor till fine and served.

Cook’s Note:

1. Ambuyat can eaten with dishes like Daging Belutak, Assam Pedas, Sambal Tumis or Rendang and any other savoury dishes.

RUJAK BRUNEI (SPICED FRUIT SALAD)

Ingredients:

1 small cucumber, sliced thin
1 cup thinly sliced turnip
1 cup cubed firm ripe papaya
1 star fruit (carambola), sliced
1 to 2 cups ripe pineapple - cubed
1 firm green pear, cubed
1 firm granny smith apple, cubed

Sauce Ingredients:

3 tablespoons dry roasted peanuts
2 red chillies, sliced and seeded
½ cup brown sugar
1 tablespoon tamarind paste, dissolved in ½ cup water and strained
1 small green banana, sliced (optional)

Preparation:

1. Arrange the cucumber and fruits in separate heaps on a serving platter.
2. In a food processor chop the peanuts finely, then blend in the chilies, brown sugar, tamarind juice, and banana (if used) to form a paste.
3. Pour the sauce into a bowl and serve together with the fruits .

Cook’s Note:

1. It is traditional to serve the sauce and fruit separately. Each diner may then select the fruit and dip it into the thick sauce.
2. The modern method is to toss the fruit and sauce together and serve the salad at room temperature.
3. Fresh pineapple can be subsitituted with canned pineapple.
4. Green pear can be subsitituted with chinese pear.

THAI SPICY BASIL CHICKEN FRIED RICE

Ingredients:

500 gm boneless, skinless chicken breast - cut into thin strips
3 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon white sugar
½ teaspoon lime juice
4 cups cooked jasmine rice – overnight rice is the best
6 large cloves garlic clove - crushed
2 bird eye’s chilli - crushed
1 red chilli - seeded and thinly sliced
1 onion, thinly sliced
2 cups sweet Thai basil - shredded
½ cup vegetable oil for frying

Preparation:

1. Mix the oyster sauce, fish sauce, lime juice and sugar in a bowl.
2. Heat the oil in a wok over medium-high heat. Add the garlic and bird eye’s chilli.
3. Add chicken, red chilli , onion and the sauce mixture.
4. Cook till the chicken is browned, turn heat to high and add the rice.
5. Stir well, ensuring there are no clumps of rice, till the sauce is blended with the rice.
6. Add in the basil leaves and remove from heat.
7. Serve hot with sliced cucumber and dried chilli flakes.

Note:

Chicken can be substitute to minced beef or seafood

KUEH MAKMUR

Ingredients for pastry:

250 gm Butter
100 gm Ghee
50 gm Sugar
1 egg
450 gm. plain flour
¼ teaspoon baking powder
½ teaspoon salt
Icing sugar
A few drops of green colouring

Ingredients for filling (Mix together):

300 gm. roasted groundnuts - roasted and blended coarsely
120 gm. castor sugar
3 Tbsp. Creamy Peanut Butter

Preparation:

1. Cream butter, ghee and sugar till creamy. Add in egg and a few drops of green colouring.
2. Add in flour, baking powder and salt and mix till dough is formed. Rest in the fridge for 30 minutes.
3. Roll peanut fillings into small balls.
4. Pinch some dough, roll thinly and wrap up with peanut filling. Make into an oval shape and then use pincher to press into leaf-like design. Place onto baking tray.
5. Bake in preheated oven at 150C for 20 minutes.
6. Remove and cool a little before dusting with icing sugar.
7. Cool and store in airtight containers.

KUEH JONGKONG

Ingredients:

250g glutinous rice flour
200 ml water
2 tablespoon plain flour
2 tablespoon green pea flour
1½ teaspoon salt
4 tablespoon sugar
1½ coconut (grated white part)
1 liter water
250g gula melaka
5 screw pine (pandan leaves)
35 banana leaves (22 cm x 17 cm)
100g gula melaka (chopped)
35 banana leaves (18 cm x 8 cm.)
Toothpicks (for securing banana leaves)

Preparation:

1. Combine glutinous rice flour with 200 ml. water; knead till a sticky paste is formed.
2. Add in both flours. Combine mixture well; add in salt and sugar; set aside.
3. Squeeze the coconut with 1 liters of water.
4. Combine the flour mixture with half of the coconut milk; stir until smooth dough is formed.
5. Heat the remaining coconut milk on low heat in a saucepan. Add in palm sugar and pandan leaves; boil for 5 minutes and strain.
6. Pour palm sugar mixture into the dough mixture; stir well.
7. Boil again, stirring constantly till mixture thickens. Turn off the heat and leave to cool.
8. Place 2 tablespoonfuls mixture on a larger banana leaf. Put a few pieces of chopped palm sugar on top of the dough. Top with 2 tablespoonfuls dough mixture.
9. Enclose dough with a smaller piece of banana leaf. Secure packet with toothpicks.
10. Repeat until all dough and palm sugar are used up.
11. Place jongkong parcels in a steamer and steam for 20 minutes.
12. Remove from steamer. Chill kueh jongkong before serving.

SUGEE CAKE

Ingredients:

340 gm semolina
115gm all purpose flour
10 eggs
340 gm butter
340 gm sugar
½ tsp salt
225 gm almonds, ground (but not too finely)
1 tablespoon vanilla essence
2 teaspoon almond essence

Preparation:

1. In a mixing bowl, add butter and half the sugar.
2. Whip to a creamy consistency.
3. In a 2nd mixing bowl, add the yolks of 10 eggs, the whites of 4 eggs and the other half of the sugar.
4. Whip till as airy as you can get it.
5. To the first mixing bowl, add the semolina, almonds, vanilla and almond essences & salt. Mix well.
6. Fold in the contents of the 2nd mixing bowl (egg mixture) and lastly the flour.
7. Pour the dough into a well greased baking pan.
8. Bake in a preheated oven at 400F for 8 minutes, then reduce heat to 350F for 1 hr 10 minutes.

MANGO BLUEBERRY PARFAIT

Ingredients:

500 gm ripe mango, pitted, peeled, and cut into chunks
¼ cup sugar, or to taste
1 tablespoon fresh lime juice, or to taste
1 cup chilled heavy cream
1½ cups blueberries (225 gm)
Pinch of salt
Grated lime zest to taste

Preparation:

1. Purée mango, sugar, lime juice, salt in a blender until very smooth.
2. Blend the lime juice and sugar in small quantities till your desired taste.
3. Add cream and continue blending until very thick.
4. Transfer to a bowl and fold in 1 cup blueberries, then divide among 6 glasses.
5. Top with remaining blueberries and zest.
6. Chill, loosely covered, 30 minutes before serving.

JAPANESE CURRY RICE

Ingredients:

500gm ground beef
4 medium potatoes, diced
3 carrots, diced
1 onion, diced
1 cloves garlic minced
2 chicken or beef cubes
2 tablespoon cooking oil
Salt to taste
4 cups water

Curry Roux:

3 tablespoon butter
¼ cup flour
1 onion, diced
1 cloves garlic minced
1 tablespoon ginger grated
4 tablespoon mild curry powder
1 teaspoon paprika or chili powder

Preparation:

1. In a large pot, heat 2 tablespoon of cooking oil on medium heat.
2. Sautee onion and garlic until translucent.
3. Add the ground beef and brown it for 15 minutes.
4. Add the carrots and potatoes, stir a few times, and then add water and the chicken or beef cubes.
5. Bring to a boil, and simmer on low heat for 15-20 minutes.
6. While the meat is cooking, in a pan, heat 1 tablespoon butter on low heat.
7. Add flour and stir, cooking until the flour is blended and takes on a pale golden hue.
8. Add curry powder and chili powder, using the back of the spatula to blend it into a paste (roux). The roux will be powdery and dry.
9. In another pan, heat the remaining butter and sauté the onion on low heat until they're slightly browned. Add the garlic and ginger and continue to sauté for 2 minutes and add to the roux.
10. Take ½ cup of the gravy from the beef mixture and slowly add it to the roux, stirring constantly to form a smooth paste.
11. By spoonfuls, add the curry paste back to the beef mixture, stirring to dissolve.
12. Add salt.
13. Simmer the curry on low heat for 20-30 minutes, till the sauce thickened and the beef and vegetables are tender.
14. Serve curry with hot steamed rice. There should be approximately twice as much curry as rice in the bowl.

Note:

1) You can use Japanese udon or ramen to substitute the rice.
2) Curry mixes vary in ingredients and intensity, so adjust the spices accordingly to suite your taste.
3) Like a stew, there should be a lot of sauce, if the curry is too dry, add more water.

TAMARIND FISH

Ingredients:

2 cloves garlic - crushed
2 tablespoons tamarind juice
1 tablespoon fish curry powder
½ teaspoon paprika / chilli powder
½ teaspoon turmeric powder
1 tablespoon lemon juice
2 red chilli - finely chopped
6 fish steaks (180gm each)
3 tablespoons cooking oil
½ cup coconut milk

Preparations:

1. Mix the garlic, tamarind juice, curry powder, paprika, turmeric powder, lemon juice and chili in a bowl.
2. Place the fish steak in a ziploc bag and pour over the fish steaks.
3. Marinate in the fridge for 1 hour.
4. In a frying pan, heat cooking oil over medium heat and fry the fish steaks for 3 minutes on each side and set aside.
5. Heat up a pot over medium heat and add the residue oil from the frying pan.
6. Pour in the remaining marinate mixture. Cook till aromatic and add the coconut milk.
7. Simmer for 5 minutes and add fish to the coconut milk.
8. Turn heat down to low. Cover the pot and simmer for another 20 minutes.
9. Serve hot with steamed rice.

BEEF STEW - INDONESIAN STYLE

Ingredients:

½ kg beef – slice in ½ cm strips
4 tablespoon margarine
500 ml water
3 tablespoon sweet soya sauce
Fried shallots

Ingredients to be grounded:

4 large Spanish onion
½ teaspoon pepper
¼ teaspoon nutmeg powder
1 teaspoon salt

Preparation:

1. Wash meat and set aside to drain.
2. Heat a wok on medium heat and add margerine.
3. Stir fry the grounded ingredients till aromatic.
4. Add meat and fry for 20 mins.
5. Add water and soya sauce and turn heat to low when boil.
6. Simmer for 10 min add fried shallots and remove from heat.

BAKED CURRY FLAVOURED FISH

A quick and simple dish which can be cook in an oven or over a BBQ grill

Ingredients:

1 whole red snapper (about 500 gm) - clean and gutted
5 cloves garlic - crushed with skin on
4 sprig thyme
4 sprig corriander
4 sprig curry leaves
4 tablespoon vegetable oil
½ teaspoon paprika or chilli powder
Juice from ½ lemon

Preparations:

1. Rub the paprika / chilli powder and lemon juice all over the fish.
2. Place ½ portion of the garlic, thyme, corriander and curry leaves onto a large aluminium foil.
3. Place the fish on the herbs and cover it with the remaining herbs.
4. Drizzle the oil over and place another large aluminium foil over.
5. Seal the edges of the aluminium foil and prick some holes to let the steam out.
6. Bake in an oven at 200c for 20 min (same cooking time if you are cooking over a BBQ griller)
7. Remove fish from oven (or griller) and place in a serving plate.
8. Remove aluminium foil just before serving. Serve with steamed rice.

CORN BEEF SPAGHETTI

Ingredients:


4 tablespoon olive oil
4 cloves garlic - chopped
4 bird's eye chilli - chopped
160 gm corn beef
480 gm spaghetti - cooked till al dente and drained
2 sprig thai sweet basil
Salt and black pepper to taste

Preparation:

1. Heat oil in a wok over medium heat.
2. Stir fry garlic, bird's eye, thai basil leaves and corn beef till fragrant.
3. Add spaghetti, tossed well and remove from heat.
4. Serve hot with garlic bread.

STIR FRIED BEEF - THAI STYLE

Ingredients:

500gm Beef - thinly sliced
3 cloves garlic - chopped
3 dried chilli - pounded
2 bird eye's chilli - chopped
1½ teaspoon fish sauce
1 teaspoon lime juice
1 teaspoon dark soya sauce
½ teaspoon pepper
1 tablespoon sugar
150 ml water
1 sprig corriander - chopped
1 sprig scallion - sliced slant about 15 cm
1 tablespoon cooking oil

Preparation:

1. Heat wok over low heat. Add oil
2. When the oil is hot, add garlic, dried chilli & bird eye's chilli. Stir fry till aromatic.
3. Add sliced beef and fry till the meat changes colour.
4. Add fish sauce, soya sauce, lime juice, pepper and sugar. Stir fry for 3 mins.
5. Add water and continue stirring till sauce thickens.
6. Add corriander and scallion. Remove from heat.
7. Serve hot with steamed rice

BAMIAH (ARABIAN OKRA STEW)

Ingredients:

600 gm okra – cut into halves
250 gm beef - minced
1 onion – diced
2 clove garlic - minced
4 large tomato - diced
6 tablespoon tomato paste
1 tablespoon tamarind juice
¼ teaspoon cardamom
¼ teaspoon fennel
¼ teaspoon cumin
¼ teaspoon coriander seed
½ teaspoon black pepper
2 tablespoon ghee
Few sprig of cilantro
Salt to taste

Preparation:

1. In a large pot, heat the ghee and brown the beef for 10 minutes.
2. Add the onion, then the spices and garlic.
3. Mix well and add the diced tomato. Cover and cook on medium heat.
4. Add water when the tomato soften and simmer for 15 minutes.
5. Add tomato paste, okra, salt and simmer for another 30 minutes.
6. Add tamarind juice cooked for 2 minutes and remove from heat.
7. Serve hot, garnish with cilantro with basmati rice or as a dip with french baguette.

JAPANESE COLD TOFU

For my sister who loves Japanese food

Ingredients:

200 gm Japanese egg tofu
1 tablespoon light soya sauce
¼ teaspoon sugar
Spring onions, chopped
Shallot

Preparation:

1. Steam tofu for 15 minutes, remove and chill in fridge till cold.
2. Dilute light soya sauce with water & sugar to suit your taste.
3. Pour mixture over the tofu and topped with spring onion & shallot.

Note:

Goes very well with Bonito flakes and horseradish

STEAMED TOFU WITH MINCED MEAT

Ingredients:

1 cube of silken tofu
150 g ground chicken meat
2 tablespoons of dried shrimps
2 stalks of scallions (diagonal cuts)
1 red chili (diagonal cuts)
1 teaspoon of oyster sauce
2 teaspoons of soy sauce
½ cup of water
Salt to taste
Sugar to taste
A few drops of sesame oil
White pepper powder to taste

Preparation:

1. Soak the dried shrimps in warm water for 10 minutes. Drain the water and chopped the dried shrimps into small pieces.
2. Steam the tofu for 5 minutes and set aside.
3. Heat up a wok with some oil and stir fry the ground chicken and dried shrimps until fragrant.
4. Add in the water, oyster sauce, soy sauce and bring it to boil.
5. Add in the scallions, red chili, sesame oil, salt and sugar (to taste) and white pepper powder. Quick stir for 30 seconds and pour the toppings onto the steamed tofu.
6. Serve hot with rice.

CHILLI STUFFED POTATOES

Ingredients:

2 teaspoon vegetable oil
1 small onion - finely chopped
1 clove garlic - minced
1 cup red & green peppers - diced
350 g ground meat (Beef or Chicken)
1 can (400 g) chopped tomatoes
2 teaspoon chili powder
2 teaspoon cumin
1 cup canned red kidney beans - drained
4 large potatoes - baked and still hot
¼ cup shredded Monterey Jack cheese
Chopped scallions & sour cream
Salt & pepper to taste

Preparation:
1. Place oil in a large non-stick pan over MED.-HIGH heat; Add onion; sauté 4-5 minutes or until softened
2. Add peppers, ground meat, tomatoes, chili powder and cumin. Reduce heat; simmer 8-10 minutes
3. Stir in kidney beans, season with salt & pepper and continue to simmer 3 -5 minutes longer
4. Slice open each baked potato. Fill with generous amount of chili mixture; top each with 1 tablespoon cheese.
5. Serve immediately, sprinkled with chopped scallions and a dollop of sour cream

NONYA SPICY MIXED VEGETABLES PICKLES

Ingredients:

300g cucumber, cut lengthwise with the skin into 1½ inch lengths

150g cabbage, cut into big pieces
50g carrot, skin peeled and cut lengthwise
50g French beans, cut into 1½ inch lengths
50g long beans, cut into 1½ inch lengths
50g roasted peanuts, ground
Salt to taste
Sugar to taste
5 tablespoons oil
Tamarind pulp, about golf ball size
1 cup water

Spice Paste:

5 Shallots
12 fresh red chilies
½ inch fresh turmeric (or ½ teaspoon turmeric powder)
2 Candlenuts

Preparation:

1. Soak the tamarind pulp in warm water for 15 minutes. Squeeze and extract the juice and set aside.
2. Blend the spice paste in a food processor and set aside.
3. Heat up a wok and add oil. Stir-fry the spice paste until aromatic.
4. Add tamarind juice and bring to boil. Add salt and sugar to taste.
5. Add all vegetables into the wok and turn off the fire immediately.
6. Add ground peanut, stir to mix well.
7. Dish out, let cool and serve. The pickle is best served overnight.

EGG IN COCONUT MILK

Ingredients:

8 eggs
3 tablespoon or to taste, chili paste
3 cloves garlic, chopped
2 onions, thinly sliced
1½ teaspoon belacan
1 tablespoon peanuts, coarsely ground
2 cups coconut milk
½ cup water
1 tablespoon lemon juice
2 teaspoon palm sugar or brown sugar
2 bay leaves
Salt
Vegetable oil, for frying

Preparation:

1. Boil eggs till hard, let cool, peel shells, leave whole, air dry on a clean tea towel or paper towels
2. Heat oil in a hot wok. When oil is very hot, carefully lower hardboiled eggs, fry turning eggs often to brown as evenly as possible, until a light crust is formed. Remove eggs and drain on paper towels
3. Remove all but 2 tablespoon of oil, add onions, fry until translucent, then add garlic, belacan, peanuts and chili paste, stir-fry for 30 seconds
4. Add coconut milk, water, lemon juice, palm sugar, bay leaves, and the hardboiled eggs and season with salt
5. Bring slowly to a boil, then immediately reduce heat and simmer uncovered until the sauce reduces and thickens

ROTI PRATA

Ingredients:

300 gm Plain Flour
170 ml Water
1 tablespoon Beaten Egg
¾ teaspoon Sugar
¾ teaspoon Salt
Ghee or Margarine (Ghee is a better choice)

Preparation:

1. Mix the egg, sugar, salt and water for 1 min at low speed.
2. Add in Plain Flour, increase to medium speed and mix for 4 minutes till stiff dough is formed.
3. Divide the dough into portions of 100g each.
4. Round off and coat with a little ghee.
5. Cover the dough and leave for at least 8 hours or overnight for better results. (The dough colour should be off-white)
6. Grease the table with ghee. Flatten the dough and pat. Stretch it in a circular motion with your hands to make a found thin film. (or use a well greased rolling pin)
7. Fold the sides of the dough to the center to form a square.
8. Melt a little ghee on a griddle and fry till golden brown
9. Serve with Dhal or Fish Curry

BUBUR LAMBUK (BUBUR MASJID)

Ramadan is approaching. This recipe is for those who don't have the time to queue for the bubur at the mosque.

Ingredients:
¼ teaspoon coriander seed (ketumbar)
¼ teaspoon cumin (jintan putih)
¼ teaspoon curry powder
1 carrot – diced
1 cup rice (Do not use Basmati rice)
1 potato – diced
1 shallot – sliced
1 tablespoon chicken seasoning
10 cup water
100 gm minced chicken (or beef)
100 gm prawns
2 inch ginger - julienne
2 stalk lemongrass – lightly bashed
3 curry leaves
50 cm cinnamon stick
500 ml coconut cream
Coriander – julienne
Fried Shallot
Salt & pepper to taste
Vegetable oil

Preparation:

1. Fry onion, garlic, ginger till fragrant
2. Add coriander seed, cumin, cinnamon stick, curry powder & curry leaves, stir fry for 1 minute and add in the rice.
3. Stir fry for 1 minute, add in the water & lemongrass and transfer into a rice cooker
4. When the rice starts to swell, add the minced meat, carrot, potato, chicken seasoning and salt & pepper. Keep stirring constantly
5. Add prawn & coconut cream and simmer for 10 minutes
6. Garnish with coriander & fried shallot before serving

Note:

The bubur taste even better when serve with salted duck’s egg and crispy fried anchovies

PERI PERI SAUCE

Ingredients:

¼ cup Lime Juice
2 tablespoon Balsamic Vinegar
½ teaspoon Paprika
1 teaspoon Tomato Sauce
250g Cilantro
300g Bird’s Eye Chilli (More if you like it spicier)
2 cloves Garlic
2 tablespoon Honey

Preparation:

1. Blend all the ingredients in a food processor
2. Pour in a bowl and rest for ½ hour before serving with Peri Peri Chicken

Note:

1. You can use this sauce as a dipping sauce or as a marinade
2. You can cream to the sauce to make a creamy marinade or add lemon juice to make the marinade more tangy

GRILLED PERI PERI CHICKEN

For those who like Nando's Chicken. This is the mild version

Ingredients:

16 bamboo skewers, soaked in water for 30 minutes
4 boneless skinless chicken breasts
2 cups bell peppers cut into squares
½ cup red onion, cut into cubes
½ cup Peri-Peri sauce
¼ cup butter, melted
¼ cup lemon juice
2 teaspoons garlic, minced
Salt and pepper

Preparation:

1. Cut each chicken breast into 1-inch strips; thread strips alternately onto skewers with peppers and onions.
2. Stir together hot sauce, butter, lemon juice and garlic in small saucepan; cook over low heat until butter is melted. Set aside half the mixture in small bowl.
3. Brush skewers with remaining hot sauce mixture and sprinkle with salt and pepper.
4. Grill 4 to 5 minutes on each side or until chicken is cooked through and lightly charred.
5. Remove from grill and brush liberally with reserved sauce

BABOTIE (SOUTH AFRICAN CURRY)

In the spirit of World 2010, this is a simple South African dish for you to try.

Ingredients:

1.5 kg lean minced beef
2 tablespoon of vegetable oil
2 onions (sliced)
1 thick slice of white bread
1 cup milk
1 tablespoon curry powder
1½ tablespoons sugar
2 teaspoons salt
½ teaspoon freshly grated pepper
¾ teaspoon turmeric
1½ tablespoons malt vinegar
½ cup raisins
2 tablespoons mango chutney
2 bay leaves
2 medium eggs

Preparation:
1. Heat the oil in a saucepan
2. Add the onions and cook until soft. Add minced beef and cook thoroughly.
3. Soak bread in the milk, remove excess milk and then mash the bread. Keep the remaining milk for later use.
4. Add bread, curry powder, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture and cook for a few minutes. Be careful, because the bread can easily burn.
5. Once cooked, spoon the mixture into a baking dish, and place the bay leaves on top. Bake for 50 minutes at 240c.
6. Beat the eggs into the milk mixture and then carefully pour over the beef mixture about 25 minutes before the end of the baking time, this will form a lovely crust on the top.
7. Serve the Babotie with steamed rice and mango chutney

AYAM MASAK MERAH (CHICKEN IN TOMATO CURRY)

Ingredients:

1 kg chicken, chopped into bite-sized pieces
2 spanish onions, quartered
3 potatoes cut into wedges
2 tomatoes, quartered
1 small can tomato paste
150ml water
4 cm cinnamon stick
4 cloves
1 star anise
4 tablespoon vegetable oil
salt and sugar to taste

To be grounded:

10 shallots
4 cloves garlic
12 red chilies
3 cm ginger
2 tablespoon coriander powder
½ teaspoon curry powder
1 teaspoon cumin powder

Preparation:

1. Heat oil on medium heat until hot
2. Sauté ground spices until fragrant.
3. Add in cinnamon stick, cloves and star anise and fry for 2 mins.
4. Add chicken, onions, tomato paste, potatoes, water and tomatoes. Cook until mixture starts to boil.
5. Reduce heat to low and simmer until chicken is tender and gravy turns thick.
6. Add seasoning to taste and serve hot with baguette slices or plain rice.

PIE PASTRY

Ingredients:

1 ¼ cups of all purpose flour
1 teaspoon of sugar
½ teaspoon of salt
½ cup of solid vegetable shortening broken into medium chunks
Iced water

Preparation:

1. Add the flour, sugar and salt together to a food processor bowl.
2. Process them until completely mixed then add the shortening.
3. Process further until the mixture resembles coarse breadcrumbs.
4. Place the mixture in a large mixing bowl and sprinkle 6 tablespoons of iced water over it.
5. Cut the water into the mixture with the blade of a rubber spatula until the mixture is evenly moistened and begins to clump. You may need to add another tablespoon of water.
6. Continue with your hands until the dough comes together in a rough mass. Press it into a flat disc, wrap in plastic and refrigerate for at least one hour or overnight.

CRANBERRY APPLE PIE

Ingredients:

3 cup cranberries
2 cup apples (Granny Smith), peeled and diced
1 cup oranges segments (Valencia or Navel)
½ cup brown sugar
2 tablespoon flour
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon grated orange peel
½ cup honey or Maple Syrup
1 tablespoon butter
2 pastry crusts for 9 inch pie

Preparation:

1. Combine sugar, flour, cinnamon, nutmeg, salt, orange peel, honey, and butter.
2. Cook 2 minutes, stirring until sugar is dissolved.
3. Let the mixture cool down and pour over the cranberries, oranges and apples.
4. Pour mixture into pastry-lined 9 inch pie pan.
5. Cover with top pastry. Cut 4 small slits and bake at 425 degrees till crust is golden brown.

CINNAMON ROLL

Ingredients:

Rolls

½ cup warm water
2 packet dry yeast
2 tablespoon sugar
1 teaspoon vanilla essence
½ cup butter - melted
2 eggs
1 teaspoon salt
6 cup flour
2 cup brown sugar
4 teaspoon cinnamon powder

Cheese Frosting

250 gm cream cheese
½ cup butter
1 teaspoon vanilla essence
3 cups icing sugar
1 tablespoon milk

Preparation:

1. In a small bowl combine water, yeast and sugar. Stir until dissolved and set aside.
2. In a mixing bowl, add margarine, vanilla essence eggs and salt. Mix well, and add yeast mixture.
3. Gradually add flour; knead until smooth.
4. Place in a large greased bowl to rest. Cover with damp tea towel and let the dough rise until doubled.
5. Punch down dough and let rise again.
6. Roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface.
7. In small bowl, mix the brown sugar and cinnamon. Sprinkle on the dough and roll up very tightly.
8. With knife, put a notch every 2 inches. Cut with thread or knife.
9. Place on lightly greased cookie sheet 2-inches apart.
10. Lightly press down on each roll. Cover and let rise until double again.
11. Bake at 350 degrees for 15-20 minutes. Take out when they start to turn golden.

Cream Cheese Frosting

1. Combine all ingredients in a processor and mix until smooth.
2. Frost the warm rolls with Cream Cheese Frosting

CLAYPOT CHICKEN RICE

Ingredients:

3 cups rice (wash, rinse and drained)
350g chicken meat (Chicken legs or thighs is the best)
50g ginger
4 pieces shiitake mushrooms
2 spring onions
1 tablespoon dark soya sauce
4 tablespoon vegetable oil
50g salted fish (cut into small bits)
550ml water

Marinade:

1 tablespoon oyster sauce
1 tablespoon chicken seasoning
Juice of 1 calamanzi (2 if small)

Preparation:

1. Cut chicken into small size, add marinade and place in fridge for 30 mins.
2. Slice ginger into strips, cut spring onions into 1 inch section.
3. Remove stem from mushrooms and cut into halves.
4. Heat oil in a claypot, fry ginger and mushroom till fragrant. Remove and set aside.
5. Fry salted fish till fragrant. Remove and set aside.
6. In the same claypot, add rice and water, cover with lid and bring to boil over medium heat.
7. Remove lid, add chicken, mushroom and salted fish, cover with lid and cook till rice and chicken are cooked.
8. Remove from heat and let the rice trest for 3 mins before removing the lid.
9. Garnish with spring onions and drizzle dark soya sauce before serving.

AROZ SAUDI (SAUDI FRIED RICE)

Ingredients:

500 gm Beef or Mutton (cubed)
500 gm basmati rice – washed, and soak for ½ hour
4 tablespoon ghee or clarified butter
1 large Spanish onion - chopped
2 cloves garlic - crushed
2 tablespoon tomato paste
40 gm sultanas
½ teaspoon cinnamon powder
½ teaspoon cloves – grinded
1 tablespoon cardamom - grinded
40 gm roasted almonds
30 gm roasted pine nuts
1½ cup of water
Salt & black pepper to taste

Preparation:

1. In a pot, browned the meat with 2 tablespoon of ghee over high heat.
2. Add water, salt & pepper when meat is browned & turn heat down to medium.
3. Cook till meat is tender. Ensure that the meat is fully covered with water all times. Add more water if required
4. When meat is tender remove from pot and reserved the stock. The reserved stock should be 900 ml, add more water if the stock is not 900 ml.
5. Heat up the remaining ghee in rice cooker and fry the onion & garlic
6. When the onion & garlic are slightly brown, add the remaining stock & tomato paste and bring it to a boil.
7. Add in the basmati rice, sultanas, clove, cinnamon, cardamom powder, salt & pepper.
8. Add the meat, pine nut & almond when the liquid is absorbed into the rice.
9. Stir the rice from time to time. This will ensure that the rice is fluffy when serving.

BAKED APPLES

Another comfort food to enjoy

Ingredients:

4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
¼ cup brown sugar
1 teaspoon cinnamon
¼ cup chopped pecans
¼ cup currants
¼ cup chopped sultanas
1 tablespoon butter
¾ cup boiling water

Preparation:

1. Preheat oven to 375°F.
2. Wash apples. Remove cores to ½ inch of the bottom of the apples. It helps if you have an apple corer , but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about ¾ inch to an inch wide.
3. In a small bowl, combine the sugar, cinnamon, currants, sultana, and pecans.
4. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with the mixture. Top with a dot of butter (1/4 of the tablespoon each).
5. Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy.
6. Remove from the oven and baste the apples several times with the pan juices.
7. Serve warm with vanilla ice cream or your favorite flavor on the side.

BAKED MACARONI & CHEESE

This is a simple comfort food for someone who is feeling a little down (and you know who you are)

Ingredients:

300 g elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard (Coleman's the best)
3 cups milk
½ cup yellow onion, finely diced
1 bay leaf
½ teaspoon paprika
1 large egg
300 g sharp cheddar, shredded
1 teaspoon sea salt
Fresh black pepper

Toppings:

3 tablespoons butter
1 cup panko bread crumbs

Preparation:

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter.
4. Whisk in the flour and mustard and whisk for five minutes. Make sure it's free of lumps.
5. Add in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
6. Gradually add in the egg. Stir in ¾ of the cheese. Season with salt and pepper.
7. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
8. Melt the butter in a pan and toss the bread crumbs to coat.
9. Top the macaroni with the bread crumbs. Bake for 30 minutes.
10. Remove from oven and rest for five minutes before serving.

Note:

Remember to save leftovers for Fried Macaroni and Cheese.

WEIGHT WATCHER"S PIZZA

This recipe is for my sister who loves pizza and wants to maintain her weight

Ingredients:

1 12 ounce whole-wheat or whole-grain pizza crust (Can buy at your nearest Supermarket)
¼ cup pizza sauce (Your favorite brand)
½ cup spinach, bioled and drained well
¼ small red onion, thinly sliced
1 cup shredded part skim mozzarella cheese
6 medium Shiitake mushrooms, sliced
¼ cup parts skim ricotta
2 tablespoon grated Parmesan
1 tablespoon Extra Virgin olive oil
2 teaspoon Balsamic Vinegar
6 oz of chopped chicken, (pan fried)

Preparation:

1. Pan fried chicken and cut into small chunks.
2. Preheat the oven to 450 degrees.
3. Place a large pizza pan or baking sheet on the bottom of the oven to preheat.
4. Spread the pizza sauce on the pizza crust followed by the spinach and onion.
5. Sprinkle with the mozzarella and mushrooms.
6. Dollop the ricotta over the pizza and sprinkle with the parmesan.
7. Spread the chopped chicken over the pizza and finish by drizzling the olive oil all over.
8. Transfer the pizza to the preheated pizza pan or baking sheet that is in the oven.
9. Bake until the crust is puffed and beginning to brown at the edges and the cheese is melted.
10. Pull the pizza out and let cool for 5 minutes. Sprinkle with the balsamic vinegar and slice and serve

Note:

You can add sliced capsicum, tomatoes, celery, or any of your favorite veggies

HAINANESE MUTTON SOUP

This recipe takes a bit of time to prepare but the end result is worthwhile the hard work. The soup is nuritious, healthy, invigorating  and wholesome.

Ingredients:

1 kg mutton leg, cubed
500 gm mutton bones
4 tablespoon oil
11 cm ginger, sliced thinly
3 cubes fermented beancurd
2 tablespoon mashed bean paste
2 litres of water
10 pieces liquorice root (gan cau)
5 pieces codonopsis (dang shen)
7 pieces astragalus root (bei qi)
10 gm Solomon's seal (yu zhu)
2 sticks cinnamon
3 pieces angelica root (dang gui)
5 gm Sichuan lovage root (chuan xiong)
4 star anise
10 Cloves
½ tsp Sichuan pepper seed
2 whole cloves garlic
20 cm sugar cane, the thin and hard type for boiling soups, bruised
6 sticks dried beancurd sheet, soaked till soft then drained
30 fried beancurd puffs
10 gm dried wood ear fungus, soaked till soft then drained and sliced
5 gm wolfberries (gou qi zi)
15 dried red dates
1 teaspoon salt

Preparation:

1. Fill a pot two-thirds full with water and five slices of ginger. Bring to boil.
2. Add the mutton leg and bones and boil for another 10 minutes. Drain and set aside when done.
3. In a heated wok, add oil and five slices of ginger. Fry for a minute until fragrant before adding fermented beancurd and mashed bean paste. Fry for another two minutes.
4. Lower the heat to a small flame and add the boiled mutton leg and bones. Fry for 20 minutes, stirring continuously to prevent the meat from burning, until all the moisture has evaporated from the wok. Set aside when done.
5. In a pot, add 2 litres of water and bring to a boil.
6. Place the herbs-- liquorice root, codonopsis root, astragalus root, Solomon's seal, cinnamon, angelica root, Sichuan lovage root, star anise, cloves and Sichuan pepper seed-- into a cloth bag, tie it up and place in the pot of boiling water.
7. Add garlic, remaining slices of ginger, sugar cane and stir-fried mutton leg and bones to the pot.
8. Bring the pot of water to a boil before lowering the heat and allowing the soup to simmer for two hours. Scoop out the surface layer of oil from the soup every 15 minutes and discard.
9. Add beancurd sheets, fried beancurd puff, wood ear fungus, wolfberries and red dates to the soup and bring to a boil.
10. Add salt to taste

This can be eaten on it's on as soup or with hot steamed rice.

SATE AYAM BUMBU KECAP (INDONESIAN STYLE CHICKEN SATAY)

Indonesian version of our local favourite satay.

Ingredients:

500 g chicken meat
Juice from 1 Lime

Marinate Ingredients:

½ teaspoon garlic salt
¼ teaspoon ground paprika (or chilli powder)
¼ teaspoon white pepper
2 teaspoon ground coriander seeds
2 teaspoon ground nutmeg
1 teaspoon cumin
1 teaspoon olive oil
2 cloves of shallot, thinly sliced
1 teaspoon of soy sauce
1½ cup kecap manis (Indonesian Sweet Soy Sauce)

Basting Sauce:

½ cup kecap manis (Indonesian Sweet Soy Sauce)
¼ teaspoon fish sauce
1 shallot, thinly sliced
2 fresh red chilli, thinly sliced (moreif you want it spicier)
juice of half lime
Cooking oil (for brushing purposes)

Peanut Sauce:

1 cup of roasted peanuts (or use crunchy peanut butter)
1 clove of garlic
2 cloves shallot
3 bird eye’s chilli (Chilli Padi)
1 teaspoon ground cumin
2 teaspoon ground coriander seeds
3 tablespoon palm sugar (or replace with brown sugar)
½ teaspoon olive oil
Salt and pepper to taste

Preparation:

1. Cut chicken in cube and marinate for 6 hours or overnight in a fridge.
2. Skewer about 4 – 5 pieces on each stick.
3. Squeeze the lime over the skewer meat and set aside for 10 minutes before grilling.
4. Mix the basting sauce well and baste the sate when grilling.
5. Blend all the peanut sauce ingredients in a processor till fine.
6. Pour into a bowl and serve with sate

Note:

1. Soak the skewer in water for 2 hours before using
2. Basting sauce can be use as a dipping sauce for the sate too
3. Grilling is best over charcoal, but in dire strait you can bake it the oven too.

ROAST LAMB WITH PEPPERCORN CRUST

Ingredients:

3 tablespoon crushed dried peppercorns (equal amounts white, black and green)
1 tablespoon fresh rosemary or 1½ teaspoon dried rosemary
½ cup fresh mint leaves
¼ cup Balsamic vinegar
¼ cup soy sauce
½ cup red grape juice (Unsweetened)
1 boned leg of lamb (2.5 kg after boning)
2 tablespoon Dijon mustard

Preparation:

1. Combine 1 tablespoon of crushed peppercorns, mint, garlic, vinegar, soy sauce and grape juice in a shallow bowl.
2. Marinate the lamb for approximately 8 hours, occasionally turning.
3. Remove roast from marinade. Reserve marinade; roll and tie the roast.
4. Preheat the oven to 350 degrees.
5. Spread mustard over meat and pat 2 tablespoons of crushed peppercorn onto the mustard.
6. Set roast in shallow roasting pan. Pour reserved marinade around the roast and NOT over the roast.
7. Bake 1½ hours or 18 minutes per 500 gm. Roast will be medium rare.
8. Let roast stand 20 minutes before carving.

QUICK & SIMPLE DHAL

Ingredients:

200 gm Red Lentils
750 ml Water
150 gm Onion - thinly sliced
4 Cloves Garlic - coarsely chopped
1/2 teaspoon Turmeric
2 Tomatoes - quatered
2 green Chilli - cut lenghtwise
4 Dried Chilli
3 tablespoon Ghee
Salt to taste
A sprig of curry leaves

Preparation:

1. Wash the lentils and add to water in a pot over medium heat.
2. Add half of the onion and garlic. Set the remainder aside.
3. Add in turmeric, tomatoes, green chilli and salt.
4. Reduce heat to simmer, and cook for another 20 minutes.
5. In a pan, heat the ghee on medium high and add the remainding onion.
6. Stur fry for 5 minutes, reduce  heat to medium and cook till the onion is brown.
7. Add the remainding garlic, curry leaves and dried chilli, cooked for another 3 minutes.
8. Pour the fried ingredients into the pot of cooked lentils and stir for 2 minutes on low heat.
9. Served with plain rice