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.