SHARK FIN SOUP

INGREDIENTS;
2 tbsp sesame oil
1 spring onion(finely  chopped)
2 cm ginger(finely chopped)
4 dried Chinese mushroom(soaked until soft and sliced)
2 tbsp vinegar
2 liter chicken stock
120 gm ready prepared shark fin
200 gm chicken breast(cooked and shredded)
200 gm small shrimp(peeled)
11/2 tbsp soy sauce
1 tbsp cornstarch dilute with 2 tbsp chicken stock

METHOD;
Heat oil in stock pot,add the spring onion,ginger,mushroom,vinegar and stir fry for 2 to 3 minutes.Pour in half of the chicken stock also the shark fin and bring to boil.Reduce the heat and simmer for 10 minutes.Add the chicken,shrimp,soy sauce and add also the remaining chicken stock.Pour in the cornstarch and bring to boil.Reduce the heat and simmer for another 10 minutes.Serve while hot and a dash of back vinegar if you like.

MEE BANDUNG (NOODLE)

INGREDIENTS;
500 gm egg noodle
300 gm beef(boiled and sliced)
300 gm chicken breast(boiled and sliced)
200 gm beansprout(blanched)
2 tbsp cooking oil
2 tbsp chilies paste
3 garlic(blend)
5 shallot(blend)
1 litre chicken stock
4 tbsp tomato ketchup
2 tbsp chili sauce
1 tbsp oyster sauce
4 tbsp peanut(grind)
2 eggs(hard boil cut to wedges)
2 fed chilies(finely slice)


METHOD;
Heat oil in a stock pot and saute shallot,garlic and chili paste until fragrant.Add in chicken stock,tomato ketchup,chili sauce and oyster sauce.Let it boil and season well.Put in peanut,beef and chicken.Blanch the egg noodle for awhile.Put noodle in a bowl and pour the sauce on top.Garnish with beansprout,red chilies and egg.

KUNG PAO CHICKEN

INGREDIENTS;
1 kg chicken(cut in 3cm)
2 tbsp oyster sauce
21/2 tbsp cooking oil
8 small dry chilies
4 tbsp minced garlic
2 stalks celery(diced)
1/2 red pepper(cube)
200 gm bamboo shoot(sliced)
2 tbsp dissolved cornstarch
1/3 cup roasted peanuts

SAUCE;
3 tbsp Chinese rice wine
1/4 cup Chinese black vinegar
1/4 cup chicken broth
1 tbsp soy sauce
2 tbsp hoisin sauce
2 tsp sesame oil
2 tsp chili garlic sauce
2 tsp sugar


METHOD;
Marinade chicken with oyster sauce and let stand for 10 min.Combine sauce ingredients in a bowl.Place a wok over high heat until hot and put 2 tbsp oil.Add in the chilies and fry until fragrant.Mix in the chicken and stir fry for 2 minutes.Then remove from wok and add the remaining oil.Saute garlic until fragrant by adding celery,pepper and bamboo shoot.Stir fry another 2 minutes and return the chicken and chilies.Add the sauce and bring to boil.Pour in the dilute cornstarch and let it cook.After thicken add the peanut lastly.

LEMON CHICKEN

INGREDIENTS;
2tbsp cornstarch
3/4cup water
2 egg yolks
4 breast(skinless and halves)
2cups cooking oil
3tbsp brown sugar
1tbsp ginger(minced)
1cup chicken broth
1/3cup lemon juice
1/2cup scallion

METHOD;
Combine 1/2 cup cornstarch,1/4 cup water and egg yolks,whisk until smooth.Then coat each chicken and fry the chicken.In a medium sauce pan place 2tbsp cornstarch,brown sugar,ginger and stir in 1/2 cup water also chicken broth.Cook over medium heat,stirring until thicken.Put in lemon juice and let it boil for 1 minute.Cut the breast and arrange on a plate.Pour the sauce over the breast and sprinkle with scallion.

AYAM KICAP PEDAS OR CHICKEN IN SPICY SOY SAUCE

INGREDIENTS;
1KG CHICKEN(ROUGHLY CHOPPED)
4 GARLIC(BLENDED)
1CM GINGER(BLENDED)
5 BIRD EYE CHILIES(BLENDED)
1 ONION(DICED)
4 TBSP SWEET SOY SAUCE
2 TBSP SALTY SOY SAUCE
2 TBSP TAMARIND JUICE
2 TBSP OIL
1 CUP WATER
SALT TO TASTE


METHOD;
HEAT UP A STOCK POT WITH OIL AND SAUTEED ALL BLENDE INGREDIENTS UNTIL BROWN.THEN PUT IN THE CHICKEN AND WATER.ALSO ADD IN TAMARIND JUICE, SWEET AND SALTY SOY SAUCE.LET IT COOK AND SEASON WELL.

BINGKA JAGUNG OR CORN PUDDING

INGREDIENTS;
500 gm coconut milk
1 tsp salt
3 eggs
100 gm sugar
50 gm butter
15 gm custard flour
200 gm cream corn
90 gm sesame seeds

METHOD;
Blend all ingredients except sesame seeds.Transfer in a stock pan and heat up for 5 minutes.Grease baking tray and pour in the mixture.Sprinkle sesame seeds on top and bake for 180c for one hour.Let it cool then cut and serve.

THAI STIR FRIED BEEF WITH BEAN SPROUTS

INGREDIENTS;
1bunch spring onion(sliced)
2 tbsp corn oil
1 clove garlic(crushed)
1 tsp ginger(julienne)
500 gm lean beef(slice thin strips)
1 red pepper(sliced)
1 bird eye chili(chopped)
3 cups beansprouts
1 lemongrass(finely chopped)
2 tbsp peanut butter
4 tbsp coconut milk
1 tbsp vinegar
1 tbsp soy sauce
1 tbsp brown sugar
salt and pepper

METHOD;
Preheat wok over high heat,add spring onion,garlic and ginger.Stir fried for 2-3 minutes and add beef ,continue frying until brown and tender.Add in all ingredients and season well. 

PINAKBET 0R CHICKEN VEGETABLES STEW WITH SHRIMP PASTE

INGREDIENTS;
200 gm chicken breast(sliced)
2 tbsp cooking oil
3 cloves garlic(minced)
1 onion(chopped)
200 gm pumpkin(cube)
150 gm okra(sliced)
200 gm long bean(cut in 2cm)
150 gm eggplant((sliced)
150 gm bitter gourd(sliced)
2 cups water
2 tbsp shrimp paste
150 gm tomatoes(diced)

METHOD;
Cook chicken until tender then put garlic,onion and tomatoes.Add the pumpkin and cooked until pumpkin soft.Then add in the rest of the vegetables and shrimp paste.Add seasoning to taste.

KAENG KHUA SAPAROT OR THAI PRAWN IN PINEAPPLE CURRY

INGREDIENTS;
250 ml coconut milk
1/2 pineapple(chopped roughly)
2 tbsp fish sauce
2 tbsp Thai red curry paste
2 tsp sugar
350 gm tiger prawn(clean and deveined)
2 tbsp coriander(chopped)
4 spring onion(shredded)


METHOD;
Place coconut milk,pineapple,curry paste,fish sauce and sugar in a pan.Heat gently for 5 minutes until slightly boiling.Put prawn and coriander , let it cooked.Sprinkle spring onion on top  and serve with white steam rice.

UKOY OR FILIPINO SNACK

INGREDIENTS;
1 cup plain flour
1 egg
 1 clove garlic(minced)
2 cups bean sprouts
1 cup shrimp juice(blend shrimp head)
2 onion(slice)
12 shrimps(skin on)
1 tsp salt
1 tsp baking powder


METHOD;
Mix flour.shrimp juice,baking powder,garlic and salt.Blanch bean sprouts and shrimps.Slice onion and mix with the batter.Heat oil and fry until golden brown.

TAD MAN PLA OR THAI FISH CAKES

INGREDIENTS;
450 gm boneless cod fillet
1 egg(beaten)
1 tbsp Thai red curry paste
1 tbsp brown sugar
1 tsp salt
1 tbsp cornflour
1 tbsp coriander(chopped)
75 gm green beans(finely chopped)
4 tbsp oil for frying


METHOD;
Chopped fish roughly in food processor.Add curry paste,egg,sugar,salt and cornflour in the food processor and blend well.Stir in the beans and coriander.Then keep in refrigerator for 45 minutes and make into ball shape.Flatten to the shape of a cake.Heat up the oil in frying pan and fry until golden brown.
 

MECHADO OR FILIPINO BEEF STEW

INGREDIENTS;
1 kg beef topside(cut cube)
2 tbsp cooking oil
4 cloves garlic(crushed)
1 onion(sliced)
2 potatoes(quartered and fried)
1 carrot(cut round)
2 tbsp lemon juice
2 tbsp soy sauce
1 tsp black pepper(crushed)
1 cup tomato ketchup
3 cup water
salt to taste

METHOD;
In a pot brown meat with cooking oil and set aside.In the same pot saute garlic and onion then put in the water.Add lemon juice,soy sauce,peppercorn,tomato ketchup and bay leaf.Let the beef boil until cook and tender.Then put in potato and carrot until they soft.Add in salt and correct the seasoning to taste.

BEEF KALDERETTA

INGREDIENTS;
1kg beef topside(cut into cube)
350gm beef liver(slice)
5 onion(chopped)
5 cloves garlic(chopped)
6 tomatoes(chopped)
2 green and red pepper(diced)
2 chilies(chopped)
3/4 grated cheddar cheese
2 cups beef stock
1/4 cooking oil


METHOD;
In casserole,put in oil and saute all chopped ingredients.Then put in the beef and liver.Saute until brown then add stock,tomato ketchup and boil until beef tender.Then put in the cheese and let the sauce thicken.Add seasoning to taste.

AYAM PENYET OR CRUSHED CHICKEN

INGREDIENTS;
1kg chicken(cut into 12 pieces)
300ml coconut milk
200ml water
1 bay leaf
2 lemongrass(crushed)
1 lime juice

SPICE PASTE;
4cloves garlic(minced)
2 candle nut(minced)
1tsp coriander powder
2tsp salt

SAMBAL;
5 red chilies
4 bird eye chilies
3 shallots
1cloves garlic
1 tsp salt
1 tsp palm sugar or brown sugar


METHOD;
Boil chicken with all ingredients and spice paste until tender.Then strain the chicken and deep fried until golden brown.For the sambal just pounded all the ingredients and season to taste.The chicken before serving just smashed with a Chinese cleaver and serve with white rice.

AYAM GORENG KALASAN OR KALASAN FRIED CHICKEN

INGREDIENTS;
1kg chicken(cut into 12 pieces)
500ml coconut juice
1/2 tsp soda of bicarbonate
5cloves garlic(crushed)
1cm galangal(crushed)
2 bay leaf
100gm coconut sugar or brown sugar

METHOD;
Boil all ingredients including the chicken until tender.Then strained the chicken until golden brown.Serve with hot rice.

BINGKA JAGUNG OR CORN PUDDING

INGREDIENTS;
500gm coconut milk
1tsp salt
3 eggs
200gm plain flour
100gm sugar
50gm butter
15gm custard flour
1/2 tin cream corn
90gm sesame seed

METHOD;
Blend all ingredients except sesame seeds.Cook the mix until it hot.Grease baking tray and put the batter in and sprinkle on top with sesame seeds.Bake in the oven for one hour at 180c.

APAM GULA HANGUS

INGREDIENTS;
200gm sugar
125ml water
(cook together to make caramelized sugar)
3 eggs
250ml coconut milk or fresh milk
300gm plain flour
2tspn soda bicarbonate

METHOD;
Beat eggs and sugar fluffy.Then put in the caramelized sugar.Shift the flour and soda bicarbonate into the mix.Lastly put the coconut milk or fresh milk and mix well.Put in a steamer and steam for 10 to 15 minutes.Let it cool then cut and serve.

DAGING HITAM MANIS OR BEEF IN SWEET SOY SAUCE

INGREDIENTS;
600gm beef topside(sliced)
1 cup black raisins(blended)
1 tsp black peppercorn(crushed)
4 shallots(blended)
3 garlic(blended)
1 cm ginger(blended)
1 cm galangal(blended)
3 tbsp chili past
1/2 sweet soy sauce
200 gm potatoes(wedges and deep fried)
2 big onion(wedges and fried)
3 tbsp cooking oil
3 cups water 
salt and sugar to taste


METHOD;
Marinate beef with sweet soy sauce and raisins for one hour.Heat oil in stock pot and saute all blended ingredients until brown add in the chili paste.Then put in the marinated beef,black peppercorn and add water.Let's it boil until the beef cooked and tender.Add seasoning to taste and let the sauce thicken.Then put in potatoes and onion.

KARI KETAM OR CRAB CURRY

INGREDIENTS;
5 numbers crabs(any type and cut in two)
4 tbsp curry powder
3 onion(blended0
3 cm ginger(blended)
4 garlic(blended)
1 cm cinnamon stick
1 star anise
4 cardamon
1 cup water
1/2 cup coconut milk
2 tbsp oil
1 fresh tomato(wedges)

METHOD;
Heat pot, put oil and saute blended ingredients until fragrant.Add in all herbs and curry powder.Pour in 1/2 cup of water and cook the curry powder.When curry powder cooked pour in the rest of the water and crab.Stir well and put in coconut milk.Let's it simmer until the crab cooked and add salt to taste.Lastly put in tomatoes wedges.

TINOLA MANOK OR BRAISED CHICKEN WITH WINTER SQUASH

INGREDIENTS;
1kg chicken(cut into small pieces)
1 small winter squash(cut into cubes)
2 tbsp ginger julienne
1/2 cup chilies leaves(optional)
1 liter water
5 cloves garlic(crushed)
1 red onion(diced)
3 tbsp cooking oil
2 tbsp fish sauce


METHOD;
In a stock pot saute onion,garlic,ginger and chicken until fragrant.Then pour in the water and put in the fish sauce and salt to taste.Let it boil and put in the squash.Boil until the chicken and squash cook.






 

RENDANG SAPI OR BRAISED BEEF IN COCONUT MILK

INGREDIENTS;
500gm beef topside(slice)
4cups coconut milk
2 bay leaf
2 kaffir lime leaves
3 whole star anise
3 cardamon
1 lemongrass
2 turmeric leaves
2cm cinnamon stick

SPICE PASTE;
4 red chilies(blended)
8 shallot(blended)
6 garlic(minced)
3cm ginger(minced)
2cm galangal(minced)
1/2 tsp black peppercorn(crushed)
2 cm fresh turmeric(minced)
4tbsp cooking oil

METHOD;
Spice paste; heat stock pot and saute all ingredients until fragrant.Slowly cook until the sauce done.
Then put in the beef and other ingredients except coconut milk to boil.Cook until the beef tender and add in the coconut milk ,let it simmer.Add seasoning and let the sauce reduced until it became dry.Now it ready to serve.

BAGOONG OR FRIED ANCHOVIES PASTE

INGREDIENTS;
500gm dried anchovies(blended)
1 big onion(chopped)
2 garlic(chopped)
100gm fresh tomatoes(chopped)


METHOD;
Heat 3tbsp cooking oil and put all ingredients in a pot.Saute until the sauce dried and add seasoning to taste.If you like spicy ,you can add some chopped fresh chilies.

OXTAIL KARE-KARE OR OXTAIL IN PEANUT SAUCE

INGREDIENTS;
1kg oxtail(cut into 2cm chunks size and boil until tender)
3cups peanut butter
1/4 cup grounded toasted rice
1/2cup cooked bagoong(dried anchovies)
2 diced big onion
2 bulbs garlic(minced)
4 tbsp cooking oil
4 eggplants(slice into 4cm lengthwise)
2 stalks Pak Choy(just cut into normal size)
100gm fine beans(cut into 2cm lengthwise)
8cups water
salt to taste

METHOD;
Heat oil in stock pot ,saute garlic and onion until brown.Add water,oxtail,peanut butter and rice ,bring to boil.After boiled add in seasoning to taste and put in all vegetables.Serve with bagoong and hot steam rice.
 

CHICKEN AFRITADA

INGREDIENTS;
1kg chicken(cut into pieces)
5 medium potatoes(halves)
1 big red onion(diced)
1 bulb garlic(minced)
1 red pepper(sliced)
1 green pepper(sliced)
2 cups chicken stock
1 cup tomato ketchup
2tbsp fish sauce
3tbsp cooking oil


METHOD;
Saute garlic,onion and chicken until brown.Then put in tomato ketchup,stock and let it boil.Add potatoes and let the the chicken cook.Lastly put in the fish sauce and all the vegetables.Correct seasoning to your taste.


 

OPOR AYAM OR CHICKEN STEW WITH AROMATIC COCONUT GRAVY

INGREDIENTS;
1kg chicken(cut into pieces)
1 lemongrass
3 kaffti lime leaves
1 bay leaf
500ml coconut milk
500ml water
1tbsp tamarind juice
salt
1tsp sugar

SPICE PASTE;
7 shallots(minced)
4 garlic(crushed)
1tsp coriander powder
4 candlenut(minced)
1/2tsp cumin powder
1/2tsp pepper powder
1tbsp galangal(shredded)
1/2tbsp ginger(shredded)

METHOD;
Marinate chicken with salt and tamarind juice.Saute spice paste with lemongrass,kaffir leaves,bay leaf until fragrant and put in the chicken.Pour in water and let it boil until the chicken half cooked.Lastly put in the coconut milk and season well.