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.