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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