GULAI SOTONG NENAS OR SQUID GULAI WITH PINEAPPLE

INGREDIENTS A;
1 kg squid (cleaned and sliced)
1/2 pineapple (peeled and cube)
4 cup coconut milk
4 shallot (blended)
3 tbsp fish curry powder

INGREDIENTS B;
3 shallot (sliced)
2 garlic (sliced)
1 cm ginger (sliced)


METHOD;
Put all ingredients A in a pot and let it simmer until the squid cooked.Sauteed ingredients B and put on top of the cooked squid.Let it rest and stir when you want to serve.

AYAM PERCIK OR ROAST CHICKEN WITH CHILI

INGREDIENTS A;
1 Whole chicken (around 1.5kg)
1 cm ginger (blended)
5 shallot (blended)
1 tbsp chili paste
salt to taste

INGREDIENTS B;
10 shallot (blended)
3 tbsp chili paste 
100 ml tamarind juice
500 ml coconut
2 tbsp sugar
salt to taste

METHOD;
Marinate the chicken with all ingredients A.Let it marinated at least 3-4 hours.Then ingredients B,sauteed the shallot and the chili paste until cook.Put in the coconut milk,tamarind juice,sugar and salt to taste.Simmer until the sauce became thick.Roast the chicken in oven at 175c for 1 hour and pour the sauce every 10 minutes on the chicken.Do the process until the sauce finish and let the chicken cook.
 

DAGING MASAK HITAM MANIS OR BEEF IN BLACK SWEET SAUCE

INGREDIENTS A;
500 gm beef topside(sliced)
2 tbsp thick dark soy sauce
1 tbsp sugar
1/2 tsp crush blackpepper 
salt

INGREDIENTS B;
2 tbsp chili paste
100 ml tamarind juice

1 big onion(cut to wedges of 4)
2 red chili(cut into 2 lengthwise)
2 cm ginger
5 shallot
3 garlic

METHOD;
Combine all ingredients A and marinate the beef for 1 hour.Blend ginger,garlic and shallot.Sauteed the blended ingredients until brown and put in chili paste also the tamarind juice.Let it boil and put in the beef.Cook until the beef by adding water if it getting dry.When the beef tender add seasoning to taste and the sauce should be a little thick.Serve with white rice.
 

KETAM MASAK LEMAK OR CRAB IN COCONUT MILK

INGREDIENTS;
1 kg crab (cut into 2)
50 gm chili paste
20 gm garlic(blended)
70 gm shallot(blended)
20 gm tumeric fresh(blended)
20 gm ginger(blended)
1 tumeric leaf
3 lemongrass
1 liter coconut milk

METHOD;
Put all blended ingredients,chili paste,tumeric leaf and lemongrass in 1/2 liter of water ,bring to boil.Put in the crab and coconut milk ,season well.Let it simmer until the crab cook and it to serve.

DAGING DENDENG BERCILI

INGREDIENTS;
1 kg beef topside (boiled until tender and slice)
6 shallot (roughly blend)
6 garlic (roughly blend)
2 cm ginger (roughly blend)
250 gm red chili (roughly blend0
sugar and salt to taste


METHOD;
Sauteed all the blended item until cook.Deep fry the slice beef  until dried.When the blended ingredients cooked ,season to taste and put in the beef.Stir the beef until it mix well with the sauce and ready to serve.
 

BAHMIAH KAMBING OR LAMB BAHMIAH

INGREDIENTS;
1 kg lamb(cut cube)
10 shallot(blended)
6 garlic(blended)
4 cm ginger(blended)
1 tin evaporated milk
100 gm cumin powder
80 gm fennel powder
1 tsp white pepper powder
4 tbsp tomato ketchup
Salt to taste
4 big onion(cut wedges of four)
1 stalk coriander leaf

METHOD;
Heat stock pot and sauteed all the blended item.Let it brown ,put in the lamb,cumin powder,fennel powder,pepper,tomato ketchup and 2 cup of water.Bring to boil until the lamb tender.Then pour it ,evaporated milk ,onion wedges and salt to taste.Let it simmer until the sauce thicken and remove from heat.Garnish with roughly chopped coriander leaf. 

AYAM GORENG MADU OR HONEY FRIED CHICKEN

INGREDIENTS;
1 chicken (cut into 12 pieces)
2 cm ginger
8 garlic
10 shallot
1 tsp cummin powder
1 tsp fennel powder
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp honey
1 tsp white pepper powder

METHOD;
Blend ginger,garlic and shallot.Then mix in the fennel powder,cummin powder,oyster sauce,honey,light soy sauce,pepper and salt.Marinate the chicken for 1 hour and fry until golden brown.

BINGKA UBI OR TAPIOCA PUDDING

INGREDIENTS;
2.5kg tapioca(grated)
1.5ltr coconut milk
450gm sugar
200gm brown sugar
4 eggs

METHOD;
Mix all together and put in a square oven proof.Bake for 45 minutes at 170c.Check using a bamboo skewer by inserting the skewer in the middle if the skewer still wet just bake longer.If after checking and the skewer dry ,the are done.Rest for an hour or until the pudding cool then cut into square shape.This is one of popular malay dessert.

TOMYAM SOUP(SEAFOOD)

INGREDIENTS;
100gm medium prawn(peeled and halves)
100gm fish fillet(any kind of white fish and cube)
100gm squid(slice)
3 shallots(slice)
3 garlic(slice)
2cm ginger(julienne)
2 lemongrass(slice)
3 bird eyes chili(chopped roughly)
1 tbsp chili paste
3 pieces coriander leaves(chopped)
3 tbsp lime juices
2 kaffir leaves
2 liter fish stock
salt to taste


METHOD;
In a stock pot bring fish stock to boil.Add in all ingredients except the seafood.Let it boil for 10 minutes and put in the seafood.Add salt to taste and if you like the soup to be more spicy ,you can add more chilies.Bring the soup to boil again until the seafood cooked, now it ready to serve.

NASI GORENG CINA OR CHINESE FRIED RICE

INGREDIENTS;
1 plateful rice
100gm peeled prawn(diced)
100gm slice chicken meat
2 shallot(chopped)
3 garlic(chopped)
30gm peas
30gm carrot(diced)
2 tbsp sesame oil
2 eggs
salt to season
white pepper


METHOD;
Heat up Chinese wok and pour in the oil by adding chopped shallot and garlic.Sauteed until golden brown then put in the prawn and chicken.Stir until half cooked then put in the eggs and the rice.Keep stirring until the rice blend with the eggs.Then add in the peas,carrot,pepper and salt to taste.When the vegetables cooked ,the fried rice is done.

SEMUR AYAM OR CHICKEN IN DARK SOY SAUCE

INGREDIENTS;
1 kg chopped whole chicken(mouthbite size)
3 shallot
3 garlic
2 cm ginger
2 tbsp chili paste
2 lemongrass
4 tbsp thick soy sauce
4 tbsp sweet soy sauce
2 medium potatoes (cube)
sugar
salt

METHOD;
Blend shallot,garlic and ginger.Then sauteed the blended ingredients until fragrant and put in chili paste together with lemongrass.Put in the chicken and keep on stirring.Let it cook for a while and pour in 1 cup of water.Add both soy sauce and let it boil until the sauce reduced to half.Put in the potatoes ,add sugar and salt to taste.Remove from heat after the potatoes soften and ready to serve.

UDANG MASAM MANIS OR SWEET AND SOUR PRAWNS

Hi, today I want to teach you how to make a Chinese dish.Sweet and sour prawns is the name,it full of sweet and sour flavour.Nice to be serve with steam white rice and sauteed mixed vegetables.Below are the ingredients to make sweet and sour prawns.

INGREDIENTS;
1 kg large prawns(peeled)
2 shallot
3 garlic
1 cm ginger
6 tbsp tomato ketchup
2 tbsp chilli sauce(optional if you want the sauce to be spicy)
1 tbsp sesame oil
1 tbsp cornflour(dilute in 1 cup of water)
100gm cucumber(diced)
100gm pineapple(diced)
100gm onion(diced)
sugar and salt to taste

METHOD;
Season prawn with salt and deep fry to half cook.Then for the sauce chopped shallot,ginger and garlic.Sauteed in a pot until golden brown, put in tomato ketchup and chilli sauce.Pour in 1/2 cup of water and let it boil.After boiled pour in the diluted cornflour and make sure the sauce is not to thick.Season to taste and put in the diced vegetables.Then put in the prawns and pour in the sesame oil.Cook for a while and the sweet and sour prawns are ready to eat.

KURMA KAMBING OR LAMB KURMA

INGREDIENTS;
1 kg diced lamb meat
5 tbsp kurma curry powder
4 shallots
4 garlic
1 cm ginger
1 cm cinnamon stick
5 clove
5 cardamon seeds
5 aniseed
2 medium potatoes (cubes)
3 red chillies (cut in 2 lengthwise)
1 cup coconut milk
salt to taste
sugar to taste


METHOD;
Firstly blend shallots,garlic and ginger.Heat up a pot and stir in the blended ingredients.Let it cook  until the paste turn to golden brown colour and put in the cardamon stick,clove,cardamon and aniseed lastly the kurma powder.Stir for a while and pour in 1 cup of water and let it cook.Then put in the lamb and bring to boil.When the lamb tender ,put in the potatoes and coconut milk.Let it simmer until the potatoes soft,add seasoning to taste.Let the sauce thicken and put in the chillies.Now the lamb kurma are ready to serve.Nice to be serve with biryani rice.

SAMBAL UDANG GALAH OR SPICY CHILLIES FRESH WATER PRAWN

INGREDIENTS;
1 kg udang galah (fresh water prawn)
3 shallots
1 garlic
1cm ginger
6 tbsp cili boh (chillies paste)
2 lemongrass
1/2 cup tamarind juice
sugar to taste
salt to taste

METHOD;
Blend shallots,garlic and ginger.Heat up pot and put in all blended ingredients.Stir until fragrant and put in the cili boh also the smashed lemongrass.Let the cili boh to cook (until the oil separated from the paste) ,then pour in the tamarind juice.Put in the whole udang galah and stir slowly until cook.Add sugar and salt to taste (put more sugar if you want the sauce to be less spicy)
,now the sambal is ready to be serve.

NASI LEMAK OR RICE COOK IN COCONUT MILK

Nasi lemak is nice to be eaten with beef rendang.In Malaysia nasi lemak usually been eaten during breakfast.Here I accompany the recipe of nasi lemak.
INGREDIENTS;
2 cups long grain rice or basmathi rice
1 cup coconut milk
3 pandan leaf
1 cup water
salt
METHOD;
Wash the rice and put in the rice cooker.Add in the coconut milk and water including the

RENDANG DAGING OR BEEF RENDANG

These is one of Malaysian favourite dish that always been serve during special occasions.It always been serve with nasi lemak or ketupat.Here are the recipe how to make beef rendang.

INGREDIENTS:
1 kg beef (rump or topside cut into slices)
10 shallots
6 garlic
2cm ginger
2cm galangal
6 lemongrass
4 tumeric leaf
1cm fresh tumeric
4 tbsp chillies paste
1/2 cup tamarind juice
3 tbsp kerisik (make of sauteed grater coconut and grind until became paste)
1 cup coconut juice
salt 
sugar

METHOD:
Blend shallot,garlic,ginger,galangal,lemongrass and fresh tumeric.Put all blended ingredients in a pot together with beef,folded tumeric leaf,chillies paste and tamarind juice to boil by adding water twice the amount of the beef.Let it boil until the beef tender by adding water if the water dry off.When the beef tender pour in the coconut juice and the kerisik.Let the sauce thicken ,add salt and sugar to taste.Here you will get the taste of the sweetness,spicy and little bit of sour.When the sauce thicken now the rendang is ready to serve.Happy trying.....

CHICKEN CURRY

I just remember about my friend Chris who just love to eat curry.So I will post the recipe how to make chicken curry.
INGREDIENTS;
Half chicken rough cut,
3 tbsp curry powder,
1 cm cinnamon stick
1 pc clove
3 pcs cardamon seeds
2 pcs aniseed
3 shallot
3 garlic
1 cm ginger
3 tbsp coconut milk
1 medium potato cut into cube
1 tomato cut into 4 wedges

METHOD;
Blend shallot,garlic and ginger .Then saute in a pot  until fragrant and put in cinnamon stick,cloves,cardamon seeds and aniseed.Put in the curry powder and pour also 1/2 cup of water, let it cook for a while.Then stir in the chicken and cook the chicken around 15 minutes.If the sauce is to thick just pour 1/2 cup of water and the coconut milk.Let it simmer and put in potatoes and tomatoes wedges.Add salt to taste.

ASAM PEDAS KEPALA IKAN

Hi today I want to share with you an old recipe that I got from my mother.In English term it will be call 
as fish head in hot and sour sauce.
INGREDIENTS;
One piece of fish head(red snapper or mackerel around 500gm)
4 pieces shallot
1 cm garlic
2 cloves ginger
4 tbsp chillies paste
100ml tamarind juice(mix dry tamarind with water) 
3 pieces okra
1 eggplant(cut into 4 wedges)
1 pieces bunga kantan
1 handful daun kesum
salt to taste
METHOD;
Blend shallot,ginger and ginger.Saute blended ingredients until fragrant.Then put in the chillies paste and saute until cook.Pour in the tamarind juice and let it simmer for awhile and put in the fish head(cut into 1/2).Now put in bunga kantan and daun kesum.Let it boil until the fish 1/2 cook and put in the okra and eggplant.Add salt to taste.Nice to eat with hot steam rice.