Pandan Chicken

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This recipe uses screwpine leaves (pandan leaves in Malay, Rampe in Sinhala).

Ingredients

200g chicken pieces
1/2 cup grated coconut
3 red chillies
8 shallots
2 lemon grass
1 tbsp oyster sauce
1 tbsp plum sauce or honey
1 egg
60g corn flour
60ml light soy sauce
Salt and sugar to taste
3 tbsp yogurt
Pandan leaves
Cooking oil for deep frying

Method:


Dice the chicken into required size.
Coarsely pound the red chillies, shallots and lemon grass.
Mix in grated coconut (the white part only), yogurt, oyster sauce, beaten egg, corn flour, salt, sugar to taste.
Marinate for 2 hours.
Wrap one chicken piece at a time in pandan leaves
Deep fry chicken until cooked.

Fried Crab In Chilli Sauce

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Ingredients

1kg crabs,washed ,cleaned and cut into pcs
5 tbsp cornflour
5 cups oil for deep-frying
1 egg beaten

Ingredients A
3 tbsp ground chillies
1tbsp chopped ginger
2tbsp chopped garlic and shallots
2 tbsp tomato paste

Ingredients B
2 cups water
1 tbsp Lea & Perrin Sauce
2 tbsp sugar
1 tsp sesame oil
1 chicken cube(crumble)
salt to taste

Method:


Heat oil until very hot,sprinkle corn-flour onto crab pieces and shake well.
Deep fry crabs for 1 min ,dish out and drain.
Leave 4 tbsp oil in wok, saute ingredients A until fragrant, add crabs and ingredients B and mix well.
Cover and cook for 3 min until crabs are cooked.
Lower fire and mix in the egg. Taste and dish onto serving plate.
Serve hot with rice.

Steamed Crab

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Ingredients

1 kg Crab, cleaned and halve

Grounded Ingredients:

2 lemon grass (serai)
1" galangal(lengkuas)
3 nips garlic
1" ginger

For the sauce:
1 tbsp light soya sauce
3 tbsp thick soya sauce
2 tbsp oyster sauce
1 tbsp sweet plum sauce(optional)
A few drops sesame oil
1-1/2 tsp corn flour + 1 cup water
Salt to taste
2 tsp sugar

For Garnishing:

2 red chillies chopped thinly
1 stalk spring onions

Method:


Place the crab on a metal pan ready to steam.
Combine the pounded ingredients and the sauces together in a different bowl. Stir mixture to get a smooth sauce.
Pour the sauce on the crab.
Place the metal pan over rapid boiling water.
Wipe off the cover before closing.
Steam for 35-40 min.
Garnish with red chillies and spring onions. Serve hot with rice.

Simple Prawn Sambal

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Ingredients

1/2 kg prawns (semi large)
salt and sugar to taste
1 tbsp tamarind juice

Ingredients to pound
5 dried chillies (soak in water)
4 fresh red chillies
1" fresh turmeric (Kunyit basah)
1/2" shrimp paste (belacan)
10 shallots/or more

Method


Saute the pounded ingredients in low fire until fragrant.
Add in prawns and combine with the sauce.
Add in tamarind juice, salt and sugar to taste.
Cook until prawns are done.
Garnish with chopped coriander leaves or spring onions

Cucur Udang (Deep fried ladle cakes with prawns)

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Ingredients

This dish can be made as a side dish or a tea snack.
120 gms self-raising flour
a pinch of baking powder
1/2 tsp salt
1 egg,beaten with a fork
150ml water
100gm shelled prawns
50gm beansprouts
Chopped: 1 large onions, 2 stalks spring onions

For the chilli sauce
4 fresh red chillies
1 shallots
1 nip garlic
1-1/2" ginger
2 tbsp tomato sauce
sugar and salt to taste
2 tbsp white or artificial vinegar

Combine all the ingredients in a mixer and grind smoothly. Add water to get a semi light consistency. Marinate for 1 hr before serving.

Method for the cake:


Mix all the ingredients in a bowl except the prawns.
Heat oil in a deep saucepan for deep frying.
Dip a metal ladle into a hot oil for 1 min
Remove the ladle and put in about 11/2tbsp of batter mixture to fill ladle.
Press in a prawn in the center.
Deep fry until the cake turns golden
Loosen the cake from the ladle with a small knife.
Drop the cake into hot oil again and cook until it turns golden brown
Drain in absorbent paper,serve with chilli sauce.

Crab Rendang

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Ingredients

4 large crabs(halve)
2 cups thick coconut milk
salt to taste

Ingredients to be pounded
10 or more dried red chillies(soak in water)
3 lemon grass (use the white part only)(serai)
1/2 in fresh turmeric(kunyit basah)
5 nips garlic
1-1/2 " ginger
4 larde bombay onions or 15 shallots
2cm galangal(lengkuas)
1/2 tsp cumin seeds

Method


Heat oil in wok
Stir fry the pounded ingredients until fragrant
Add in the coconut milk and let it simmer gently.
Half way, add in the crabs and cook until required thickness or dried

Egg Sambal

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Egg Sambal is a hot dish but tasty, can be a side dish for briyani.

Ingredients

6 boiled small Eggs (wipe it clean so there is no liquid)
2 tbsp Tomato Sauce
1 tbsp Chilli Sauce
Salt & Sugar
1-2 tbsp Tamarind juice

For the Sambal/Grind:
10 dried Chillies (soak in water for 30 min)
5 Garlic
1' Shrimp paste (belacan)
10 Shallots or 2 large Onions

Method:


In low fire add in the eggs and fry gently.
Dish out once all the sides are fried.
For the sambal (use the same oil, add more if required)
Saute the grinded ingredients until oil surface
Add in the sauces, salt and sugar, tamarind juice and close the fire.
Add in the fried eggs and well coat the eggs with the sambal.
The gravy is a dried version.

Onde-Onde

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Onde-Onde is a tea time kuih snack. Its sweet and a favourite with children.

Ingredients

1 cup Coconut Milk
1 Screwpine Leave or 1/2 tsp Pandan Paste
1 tsp Sugar
Green Colouring
1/2 cup block Brown Sugar (gula melaka)(chopped up)

For coating:
1 cup fresh grated Coconut (the white part only)
A pinch of Salt

Method:


Extract coconut milk using a blender.
Add in the screwpine leave and blend together.
Sieve it. Leave aside.
Mix grated coconut with salt. Leave aside.
Mix sugar and colouring into the coconut milk.
In a bowl add in the rice flour, add bit by bit the coconut milk and make into a dough.
Boil some water in a bowl.
Leave it to boil first.
Take a marble size or bigger the dough.
Flatten it in your palm add a bit of chopped brown sugar as filling and cover and roll into a small ball size.
Immediately put it into boiling water.
Do the same way with the rest of the dough.
Cooked balls will float up in the water.
Dish out and roll it in the grated coconut.
Leave it to cool before serving. (try using rose essence if you can't get screwpine leaves)

Anchovies Sambal

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Anchovies Sambal or Sambal Ikan Bilis which goes very well Nasi Lemak.There are many ways of doing this sambal, you can add garlic or ginger or both together, you can also do this sambal with dried chillies or chilli paste that you purchase from the wet market but do not use chilli powder because the taste would differ.

Ingredients

3/4 cup of cleaned Anchovies
2 tbsp of Tamarind Juice
1/4 tbsp Sugar
1/2 tsp Salt
1/2 tsp Turmeric powder

Grind into a paste
10 dried Chillies (soak in Lukewarm water)
4 Garlic
7 -10 Shallots/2 Onions
1" Shrimp paste (belacan)

Method:


Heat oil and stir fry the grind paste until oil surface in low fire.
Add in the sugar, salt, turmeric powder and tamarind juice, stir until the colour turn blood red
Add in the anchovies and cook until anchovies are cooked.
Serve with Nasi Lemak.

Nasi Lemak and Prawn Sambal

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Nasi Lemak is a favourite dish among the people of Malaysia. People of all religion love this dish .This is a Malay dish which was said brought by the Portuguese when they invaded this country in the olden days.

Ingredients

500 gm long grain rice (wash and soak in water for 15 minutes then drain it)
700 ml Coconut Milk
1" ginger (sliced thinly)
1 tsp salt
2 screwpine leaves (knotted)

Method:

Combine the rice, coconut milk, ginger, salt and screwpine leaves in a rice cooker.
Once the rice is cooked stir it with a fork.
Prawn Sambal

Ingredients

500 gm Prawns (clean and take out the shell)
2 big Onions(sliced)
1/2 tsp Turmeric powder
1 tbsp Tamarind paste mix with 1/2 cup water, strained
Oil, Salt and Sugar

Ground together in to a paste:
10 dried Chillies(soak in water)
6 Red Chillies
1 tsp Belacan(shrimp paste)
5 Candlenuts(buah keras)

Method:


Heat oil and saute the grounded ingredients till fragrant.
Add in prawns and stir-fry till prawns turn pink.
Pour the tamarind juice, salt, sugar and turmeric powder.
If preferred you can also add 1/2 cup coconut milk (optional).
Cook till gravy has thickened.
Nasi Lemak is a set-meal which is served with sambal (prawns, squids or anchovies), sliced cucumber, boiled egg, fried anchovies and groundnuts and also with a stir-fry vegetable.