Nasi Lemak

Author: Unknown // Category:

Nasi Lemak

Nasi Lemak with Sambal Ikan Billis and Sambal Udang.

Ingredients

  • 300g long grain rice
  • 2 shallots
  • 2 slices ginger
  • 1/8 tsp fenugreek seeds ( halba )
  • 1 tsp salt
  • 375-400ml coconut milk (from 1/2 a grated coconut)
  • 2 pandan leaves, knotted

    Method
    Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
    Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.

  • Grilled Stuffed Squids

    Author: Unknown // Category:

    Grilled Stuffed Squids

    Ingredients

  • 8 medium-sized squids
    Filling
  • 100g cooked rice
  • 3 water-chestnuts, diced
  • 1 tbsp finely chopped carrot
  • 3 coriander roots, cleaned
  • 2 cloves garlic
    Seasoning
  • ½ tsp sugar
  • 1½ tsp fish sauce
  • ¼ tsp pepper
    Dipping sauce
  • 2 tbsp sambal belacan
  • 4 shallots, sliced
  • 2 tbsp asam jawa, mixed with 4 to 5 tbsp water and squeezed for juice
  • ½ tsp sugar or to taste

    Method
    Clean squids by pulling out the tentacles, ink sacs and internal shell (back). Wash out the squid tube, peel off the skin and discard. Cut off the wings.
    Pound coriander roots and garlic finely. Mix with cooked rice, water chestnuts, carrot and seasoning.
    Fill the squid tube with the mixture. Make a small incision at the point of the tube to expel any air and fill up to about three quarters full. The stuffing will expand as it cooks. Close the opening with a wooden toothpick.
    Steam the squid tubes for two minutes or until just cooked. Place the squid tubes on a grill pan and grill for three minutes. Remove and serve with the dipping sauce.

  • Rendang Chicken

    Author: Unknown // Category:

    Ingredients

  • 1.5-2kg chicken, chopped into serving pieces
    Spices (ground):
  • 30 dried chillies, soaked
  • 3 fresh red chillies, seeded
  • 8 shallots
  • 4 cloves garlic
  • 5 stalks lemon grass
  • 4-5cm piece ginger
  • 3cm piece galangale
  • 2cm piece fresh turmeric
  • 1 litre thick coconut milk (from 2 coconuts)
  • 1 cup grated coconut (use the white part only), dry fried for kerisik
  • 3-4 kaffir lime leaves, finely sliced
  • 1 turmeric leaf, finely sliced
    Seasoning:
  • 1 1/5-2 tsp salt or to taste
  • 1 tsp dark brown sugar

    Method
    Combine chicken, ground spices and coconut milk in an earthen pot and bring to a low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stirring to prevent sticking.
    Add kerisik and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning.

  • Sambal Udang Istimewa

    Author: Unknown // Category:

    Sambal Udang Istimewa

    Click for larger image

    Ingredients

  • 450g medium-sized prawns
    To blend:
  • 100g red chillies
  • 50g dried chillies (blend into paste)
  • 50g onion
  • 50g garlic
  • 20g ginger
  • 60g belacan
  • 20g buah keras (candlenut)
  • 50g lemon grass
  • 50ml assam jawa juice
  • 100g onion, sliced
  • 60g sugar
  • salt to taste

    Method
    Clean the prawns and marinate with 1 tbsp of sugar for 10 minutes. Heat pan and add some oil. Saute all the blended ingredients. Add assam jawa juice and seasoning. Add prawns and simmer until cooked. Serve with hot rice.

  • Stir-fried Spicy Squids

    Author: Unknown // Category:

    Stir-fried Spicy Squids

    Ingredients

  • 400g squids
  • 2 sprigs curry leaves
  • 5 bird�s eye chillies, chopped
  • 4 dried red chillies, cut into sections
  • 2 tbsp oil
    Dry flour mixture (A)
  • 1� tbsp plain flour
  • 3 tbsp tapioca flour
  • � tsp pepper
    Crispy flour batter (B) � combined
  • 3� tbsp plain flour
  • 1 tsp rice flour
  • 1� tbsp tapioca flour
  • 3 tsp baking powder
  • 1/8 tsp salt
  • 3 tbsp oil
  • 4 tbsp water
    Seasoning
  • 1 tbsp sugar
  • � tsp salt
  • 1/8 tsp thick soy sauce
  • 1 tsp oyster sauce

    Method
    Clean squids thoroughly and remove the ink sacs. Cut into 1cm circles. Place squids in a colander to drain well. Dab completely dry with kitchen paper towels.
    Toss squids into combined dry flour mixture (A), then dip into mixed batter ingredients (B). Deep-fry squid rings in hot oil until golden and crispy.
    Heat oil in a wok and fry curry leaves, dried chillies and bird�s eye chillies until fragrant. Return squids to the wok and add seasoning to mix. Toss and fry briskly to combine.

  • Asam Fish Curry

    Author: Unknown // Category:

    Ingredients

  • 1kg mackerel (ikan kembong)
  • 250g ladies fingers
  • 1 tomato, quartered
  • 3 sprigs polygonum leaves (daun kesum)
  • 4 tbsp tamarind paste (asam jawa) mixed with 500ml water
  • 1 wild ginger bud, halve and smash stem
  • 2 pieces dried tamarind skin
  • 5 tbsp oil
    Ground ingredients
  • 12 shallots
  • 8 fresh red chillies
  • 4 slices galangal
  • 1cm piece fresh turmeric
  • 2cm square belacan, toasted
  • 2 stalks lemon grass
    Seasoning
  • �-1 tsp salt or to taste
  • �-1 tsp sugar or to taste

    Method
    Heat oil in a deep saucepan and saut� ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.
    Add asam jawa juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice immediately.

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