Achar Timun

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Ingredients

3 big Cucumber (to cut 1-1/2 cm in length with skin and deseed it)
2 Carrots (to cut 1-1/2cm in length)

Ingredients (A)
2 Red Chillies (slit in the middle)
2 Green Chillies (slit in the middle)
10 Shallots to cut
10 cloves Garlic into two
1 tbsp Tomato Sauce

Ingredients (B)
Make a fine paste of:

5 dried Chillies
2 clove Garlic
1 cm Ginger 4 Shallots

Ingredients (C) To saute:

1" pc Cinnamon
3 clove Garlic sliced
3 Cardamom
3 Shallots sliced
3 Cloves

Ingredients (D)

300 ml Vinegar
Sugar and Salt to taste
Oil
1 tsp Sesame seeds (fry slightly)

Method:


Put oil in a wok or pan, saute ingredients (C).
Once aroma rise, add in the grinded ingredients (B).
Stir for 2 minutes and add in the vegetables -- carrots , cucumber -- and ingredients (A).
Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame.
Once the gravy becomes thick the dish is ready.
Add in the sesame seeds and stir.
This dish is best left overnight in the fridge before serving.

Roti Jala

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This recipe is a type of pancake and is very easy to do and goes very well with chicken curry.

Ingredients

2 cups Plain Flour
1/2 tsp Salt
2 Eggs beaten
2-1/2 cups Coconut Milk (1/2 coconut)

Method


Sift flour into bowl and add salt.
Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.
Strain batter.
Grease and heat a medium non-stick pan on low heat.
Put a ladleful of batter in roti jala mould and in a circular motion move over a pan so that the pancake will have a lacy pattern.
Cook until set turn over onto a dish.
There is no need to turn the pancake.
Use your finger tip to ensure the top layer is cooked.
Continue greasing the pan every now and then until batter finishes.
For those who do not have the roti jala mould, try making it yourself:


Use a empty condensed milk tin or any other small tins
Wash and dry it.
Make holes in the bottom of the tin using 1/2cm nail.
Make about 3 holes in a triangle shape.
To test,pour a ladleful of batter into the tin and see whether the batter is coming out nicely.
Hold the tin with batter over the pan and move in a circular motion to do the roti jala.

Spicy Assam Fish Curry

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Ingredients

750g fish Spanish Mackerel/herring/golden snapper/red snapper
10 lady's finger
1 brinjal,cut into 4
3 tomatoes,cut into 4
1 coconut ,squeezed to 1 cup thick coconut milk and 4 cups thin coconut milk
1 ginger flower (bunga kantan)
2 pcs kaffir lime leaves (daun limau purut)
5 tbsp oil

Ground Spices:
15 shallots
12 pips garlic
10 dried chillies
5 fresh red chillies
1cm galangal(lengkuas)
2 lemon grass(serai)
2cm fresh turmeric(kunyit basah)
21/2 cm toasted shrimp paste(belacan)
2 tbsp fish curry powder

Seasoning:
4 tbsp thick tamarind juice
1 tbsp sugar
salt to taste
2-3 tbsp lime juice (add lastly)

Method


Heat oil ,saute ground spices until fragrant,
Slowly add in thick coconut milk while frying to get nice colour.
Pour in the thin coconut milk and bring to boil.
Add ginger flower,kaffir leaves, and lower fire.
Simmer until fragrant.
Add all the vegetables,use medium heat.
Half way thru, add in the fish pieces, and simmer
Add seasoning and mix well.

Stuffed Cuttlefish/Squids Sambal

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Ingredients

600g cuttlefish
200g prawns(chopped and mashed into a paste)
2 fresh red chillies,chopped
1 stalk spring onions,chopped
4 tbsp oil
2 tsp corn flour

Ground spices:
10 shallots
4 pips garlic
2cm shrimp paste (toasted) belacan
2-3 tbsp chilli paste/cili boh

3 tbsp tamarind juice
Salt and sugar to taste
1/2 cup water

Method:


Clean cuttlefish,remove head and intestines and keep it whole.wash and dry.
Cut away the tip (so that the air can escape)
Coat the inside with a little cornflour(so that the filling will stick)
Mix prawn paste,red chillies and spring onions together until well combined.
Stuff each cuttlefish with the prawn paste.Can use a toothpick to seal the edges.
You can steam the cuttlefish or deep fry the cuttlefish until cook.
Heat up the oil, saute the grounded spices until fragrant.
Add tamarind juice,water,salt and sugar.
Add the cuttlefish and cook until gravy thickens.

Spicy Asparagus with Prawns

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Ingredients

400g asparagus,cut into 4cm lengths
200g prawns - remove shell but keep tail, slit back
5 tbsp oil

Grounded ingredients:
10 shallots
5 pips garlic
6 red chillies
3 tbsp dried prawns,soaked
11/2 cm toasted shrimp paste(belacan)


Method


Heat oil in wok,saute ground spices until fragrant
Add prawns and fry until the colour changes to pink
Add asparagus,mix well,sprinkle 2-3 tbsp water onto mixture and cover wok.
Cook for 1 min.
Add salt and sugar,mix well and taste
Serve hot with rice
Note : Can substitute asparagus with french beans,sweet potato leaves or broccoli

Chinese Style Steamed Prawns

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Ingredients A

600g prawns(clean with the shell)
1/2 tsp salt
1 tsp sesame oil
1/4 tsp pepper
50g shredded young ginger
4 tbsp chicken stock

1 egg white ( lightly beaten)
1 tbsp Chinese cooking wine(optional)


Chilli sauce Ingredients:
4 red chillies pounded
4 pips garlic,pounded
1" young ginger,pounded
1/4 tsp salt to taste
1 tsp sugar
1/2 tsp sesame oil
1 tbsp lime juice

Method:


Mix ingredients A and marinate for 10 min.
Steam over high heat for about 8-10 minute (depending on the size of prawns)
Pour wine and egg white over the prawns and steam for another 1 min.
Serve hot with chilli sauce
For the sauce, combine all the sauce ingredients and leave to marinate for 1 hour before serving

Fried Prawns in Shell

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Ingredients

600g medium size prawns,
trimmed, washed and drained
5 cups oil for deep frying

Garnishing:
Some chopped spring onions
chopped red chillies

Ingredients A:
4 shallots, chopped
4 garlic,chopped
1 tsp chopped ginger

Sauces:
2 tbsp tomato sauce
1/2 tsp sesame oil
1/2 tsp pepper
1 tsp sugar
1 tbsp thick soy sauce
1 tbsp Lea & perrins sauce
1/2 chicken cube (crumble)
1/2 cup water
1 tsp chinese cooking wine (optional)

Method:


Heat oil until very hot, deep fry prawns for about 1 min.
Dish and drain.
Leave 2 tbsp oil in wok, saute ingredients A until fragrant, add prawns,
Stir to mix and pour the sauces
Stir and cook until the gravy is thick and the prawns have absorbed all the seasoning.
Dish onto the serving plate.
Garnish with spring onion and red chillies.

Fish in Hot Coconut milk

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Ingredients

Oil for deep frying
500g Spanish Mackeral(tenggiri) (cut into 5-6 pieces)
turmeric powder and salt -rub over the fish both side
1-2 tsp chilli powder
3 small chopped tomatoes
11/2 cup coconut milk
1/2 tsp sugar
1-1/2 tsp salt

To Be Grind/Pounded:
2 cm ginger
1/2 in belacan (shrimp paste)
10 shallots
2 cloves garlic
1 fresh red chilli
1in fresh turmeric

Method:


Cut fish and season with salt and turmeric powder and fry fish to a golden brown.
Remove and drain oil thoroughly and arrange on a serving plate.
Fry the pounded ingredients in low flame.
Once the smell arise, add in tomatoes, chilli powder, salt, sugar and coconut milk.
Bring almost to the boil and simmer until the sauce is thick and fragrant.
Pour over fish and serve.
Garnish with choppes spring onions or coriander leaves if desired.

Pandan Sesame Cake (Kuih Bakar)

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Ingredients

2 bowl Plain Flour
1 bowl Castor Sugar
4 Eggs
11/2 bowl Coconut Milk (one coconut)
1/2 tsp Baking Powder
3 Screwpine Leaves
Green food colouring

For Topping:
2 tbsp Sugar
1/2 bowl Water
2 tbsp toasted Sesame seed

Method:


Sieve flour together with baking powder.
Beat eggs and sugar until light and fluffy.
Extract juice from the screwpine leaves adding a bit of water.
Fold in the flour and coconut milk alternatively into the egg mixture until bell blended.
Add in the screwpine juice and food colouring.
Use chiffon size cake pan, greasing the pan with butter.
Bake in the oven at 200o C for 35-40 minutes or until the cake is done.
For topping:

Boil together sugar with water until syrup thicken. Brush the syrup on the cake and sprinkle with sesame seeds.
Leave the cake to cool before cutting. After 2 days refrigerate the cake. This cake is a bit sticky but delicious.

Nasi Goreng Kampung

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Nasi Goreng Kampung is a kampung style fried rice very spicy and hot. The sambal recipe can be made double and kept in the fridge up to 1 month. You can also use the sambal for fried egg noodles or fried vermicelli (mee hoon).

Ingredients

1 bowl Cooked Rice (long grain rice)
1/2 cup Boneless Chicken
1/2 cup fried Anchovies
Salt & Sugar to taste

For the sambal-grind into a paste:
5 dried Chillies (soak in water)
2 cloves Garlic
1/2 - 1 in Belacan (shrimp paste)
6 Shallots
1/2 in fresh Turmeric
Enough Oil to saute the sambal

For Garnishing:
Shredded Cucumber
Fried Crisp Shallots
Chopped Spring Onions

Method For Sambal:


Heat up enough oil in low flame, add in the sambal paste and saute until oil surface.
Dish out in a bowl.
Method For Dish:


In a wok add 2 tbsp oil, add boneless chicken and stir fry add in cooked rice, stir-fry until the oil coats the rice nicely.
Add the sambal, salt, sprinkle some water and stir the rice nicely. Close the fire.
Add in the anchovies and mix.
Dish into a plate and garnish with cucumber, crisp shallots and spring onions