SAMBAL TUMIS IKANBILIS TAHU TELOR
(SWEET CHILLI ANCHOVIES/BEANCURD/HARDBOILED EGGS)

Recipe since 1950's

INGREDIENTS:
-1 cup medium size splitted Dried Ikan Bilis (anchovies)-wash & drained
-1 piece yellow bean curd (cut in quarters before frying)
-2 pcs hardboiled eggs-make 4 slit onto white egg (optional: 6pcs of quails)
-1 large onion-slice
-½ cup tamarind juice (from ½ tbsp of tamarind paste with ½ cup water)
-2 tbsps sugar
-Salt to taste

*Ingredients to be pounded or grinded together:
-4 shallots
-1 clove garlic
-½ tsp belacan (dried shrimp paste)
-10 dried chillies-soaked

Prepare Dish:
-Heat 2 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry pounded or grinded ingredients till fragrant
-Add Dried Ikan bilis and mix through for 3mins
-Add tamarind juice, salt & sugar
-Allow to cook for 5-10 minutes.
-Add fried beancurd, hardboiled eggs (or quails) & mix well for another 3mins
-Remove from heat

Serving:
-Serve Hot Sambal Ikan Bilis/Bean Curd/Hardboiled Eggs as a main dish or eaten with Nasi Lemak, Plain White Rice or French Loaf.



Wish you the best of good luck for trying DIY cooking………….

KARI KETAM NENAS(PINEAPPLE CRAB CURRY)
Recipe since 1970's


INGREDIENTS:
-3 pieces (or 600gms) Flower Crabs – cleaned, cut bodies into halves, claws are to be
cracked a little & drained, removed & discard body’s shell
-1 cup of sliced Ripe Morris Pineapple-cut length wise
-3 tbsps meat curry powder-add a little water to form paste
-1 tbsp Tomato puree (paste)
-1 cup thick coconut milk
-1 stalk curry leaves
-1 cup of tamarind juice from ½ tbsp of tamarind paste with 1 cup of water
- (or 1 lime juice)
-1 large onion-slice
-1 tsp of bengali five spice (albar campur)
-1 pot water (500ml or 3 cups of water)
-1 piece tomatoes-cut in wedges
-1 green chilli-cut in long strips
-1 tbsp sugar
-Salt to taste

PASTE*Ingredients to be pounded or grinded together:
-5 shallots
-3 clove garlic
-2½ cm ginger

Prepare Dish:
-Heat 3 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add curry leaves & five spice
-Add grinded paste & fry till fragrant
-Add tomato puree & fry until oil split from paste
-Add crab pieces & coconut milk mix with water
-Cover pot & let it boil
-When crab started to change color to red add tamarind juice, pineapples, salt & sugar
& lets curry thickens
-Remove from heat

Serving:
-Serve Hot Pineapple Crab Curry with White Rice or French loaf and garnish with green chillies.

Wish you the best of good luck for trying DIY cooking………….

OPOR NANGKA (JACKFRUIT CURRY)

Recipe since 1960’s

INGREDIENTS:
-500gm young jackfruit – skinned, cut into cubes 6-8 pieces & cook partially by boiling
-250 gm minced mutton - boiled with 2cups of water
-3 tbsps meat curry powder
-2 pcs of preboiled Indian Mackerel fish (ikan kembong rebus)–shredded,
remove bones, fins & head
-1/2 cup thick coconut milk
-1 cup water
-1/2 cup of tamarind juice (from ½ tbsp tamarind paste with 1/2 cup water)
-1 tbsp grated coconut-fried without oil till brown & pounded or grinded
until traces of oil being extracted(kerisik)
-1 tbsp sugar
-Salt to taste
-2 pcs of kaffir leaves-sliced into 2pcs
-Stalks of mint leaves

*Ingredients to be fried without oil & pounded or grinded together:
-5 shallots
-2 cloves garlic
-1 inch piece ginger
-1 candle nut (buah keras)
-1 tsp coriander (ketumbar)
-1 tsp cumin (jintan halus)
-3 pcs dried chilli -soaked
-1tbsp kaffir rind

Prepare Dish:
-Mix grinded ingredient, meat curry with water to form paste
-Heat 2tbsps of oil in a wok, fry paste until fragrant & add grated
coconut(kerisik)
-Add shredded preboiled fish, boiled minced mutton & stock & let it boil
-Add thick coconut milk with water, scaled jackfruit & let boil for
another 15mins
-Add tamarind juice, salt, sugar
-Cover pot & let gravy thickens
-Add kaffir leaves & mix through
-Remove from heat

Serving:
-Serve Hot Opor Nangka with Savoury Rice (Nasi Minyak), White Rice, French loaf or Roti Jala and garnished with fresh mint leaves.


Wish you the best of good luck for trying DIY cooking………….

NASI MINYAK-UWAH (GRANDMA's SAVOURY RICE)
Recipe since 1950's



FYI: Nasi Minyak is similar to Beryani Rice where the Malays have an option to serve this main dish in Malay’s wedding and occasion. The difference is that it has no saffron color but instead if used with the correct method & sufficient ingredients, it will appear more appertizing, milky, creamy in color due to using yoghurt & ghee. Deliciously to be eaten with poultry curry or rendang, vegetables & fruit pickles.

INGREDIENTS:
-2 cups of basmati rice (rinse & soak in water for 10mims & drained thoroughly
before cooking).
-10 pcs cashew nuts
-1 tbsp sultanas
-2 cardamon
-4 cloves
-1 star anise
-2½ cm piece stick cinnamon
-1 cup of plain yoghurt
-1 cup of full cream evaporated milk
-3 cups of water
-4 tbsps of Ghee
-Salt to taste

*Ingredients to be pounded or grinded together as a paste:
-7 shallots
-2 cloves of garlic
-2 cm of ginger

*Ingredients for garnishes:
-1 tbsp fried shallots

Prepare Rice:
-Heat pot with Ghee & fry paste until fragrant
-Add cardamon, clove, star anise, cinnamon
-(Optional, if use rice cooker: add & fry rice for 3mins & remove from heat.
Transfer rice into rice cooker & add yoghurt with water & cook)
-Add beaten yoghurt with water & bring to boil.
-Add in drained rice, salt & cover lid to cook on a low flame
-Cover pot & let it simmer for about 10-15mins until water has been absorbed
-Add cashew nuts, sultanas & loosen rice grains with wooden ladle
-Cover pot & leave rice to cook for another 10-15mins
-When rice is cooked, loosen rice grains again (if using rice cooker, once it tripped to warm, loosen rice grains again)

Serving:
-Serve Hot Nasi Minyak with chicken curry or beef rendang, pineapples & cucumber pickles and garnished with fried shallots & extra sultanas.

Wish you the best of good luck for trying DIY cooking………….

NASI LEMAK KACANG HIJAU(GREEN BEAN NASI LEMAK)
Recipe since 1950s

INGREDIENTS:
-A piece of banana leaf enough to be as a wrapper or a small piece to be placed on top of a serving platter
-½ cup of green beans (soaked for 4hours & drained)
-2 cups of rice (best option long grain rice)
-2 pandan leaves tied in knot (scewpine leaves)
-1 cup thick coconut milk (recommended fresh coconut milk)
-1 slice ginger
-Salt to taste

*Ingredients for garnishes:
-½ cup fried crisped ikan bilis (anchovies)
-2 tbsps fried or roasted peanuts
-4 slices of cucumber
-4 slices of tomatoes

*Optional garnishes:
Fried fish, fried chicken thigh or wing, otak-otak (spicy fish paste) & cherries.

Prepare Rice:
-Wash, clean & drain rice
-Add soaked green beans
-Add 2cups of water with coconut milk & salt
-Add ginger, pandan leaves
-Bring to boil, lower heat, simmer for about 10-15mins until water has been absorbed (optional use rice cooker)
-Loosen rice grains with wooden ladle
-Cover pot & leave rice to cook for another 10-15mins
-After rice cooked, loosen rice grains again (if using rice cooker, once it tripped to warm, loosen rice grains again)

Serving:
-Serve Hot Green Bean Nasi Lemak on top of banana leaf with cilli sambal, fried ikan bilis, fried or roasted peanuts, slices of cucumber & tomatoes (Add optional garnishes fried fish, fried chicken wing, otak-otak & cherries).


Wish you the best of good luck for trying DIY cooking ………….

ASSAM PEDAS CUKOK TONGKOL ATAU SALMON



(TUNA FISH OR SALMON FISH HEAD IN HOT & SOUR CHILLI GRAVY)
Recipe since 1950's

INGREDIENTS:
-500 gms Tuna fish - cut in steak pieces, cleaned & drained.
(optional 2pcs Salmon fish head - cut into halves)
-2 stalks lemon grass (serai)- crushed
-5 pieces of lady’s finger-cut into halves-lengthwise
-1 brinjal cut length wise 5cm & halves
-1 tomato-cut in wedges
-2½ cups of tamarind juice (from 1 tbsp tamarind paste with 2½ cups water)
-1 tsp black pepper - crushed
-Salt to taste

*Ingredients to be pounded or grinded together:
-2 red onions
-3 cloves garlic
-2½ cm ginger
-2½ cm fresh tumeric
-½ tsp belacan (dried shrimp paste)
-20 dried chillies-soaked

Prepare Dish:
-Heat 2 tbsps of oil in a wok, fry pounded or grinded ingredients till aromatic
-Add crushed lemon grass & fry for few second
-Add fish, tamarind juice & let it boil
-Add salt, black pepper, brinjal, lady’s finger & cover wok for another 3 minutes
-(Optional add laksa leaves (daun kesom)
-Remove from heat

Serving:
-Serve Hot Assam Pedas with plain white rice, garnish with tomato wedges & dribble with traces of sweet dark soyabean sauce.


Wish you the best of good luck for trying DIY cooking………….

SAPIT CUKOK TONGKOL (GRILLED TUNA WITH GRAVY)

Recipe since 1950's



INGREDIENTS:
-1 pc whole (medium size or 800 grams) Tuna Fish – washed, cleaned, drained
& cut into 2pcs lengthwise. Leaving the centre bone intact with head
-200ml thick coconut milk
-1 cup water
-1/4 cup of tamarind juice
-1/2 cup or cube of anchor fish (ikan bilis) stock
-1 tbsp sugar
-1 tsp tumeric powder (kunyit)
-2 pcs of sliced kaffir leaves (daun limau purut)
-Salt to taste

*Paste ingredients to be fried without oil (sangai) & pounded or grinded together:
-4 red onions
-4 cloves garlic
-2 inches pc ginger
-1 inch pc galangal (lengkuas)
-2 stalks lemongrass (serai)
-7 candle nuts (buah keras)
-1 tbsp coriander (ketumbar)
-1 tbsp cumin (jintan halus)
-15 or 20 pcs of dried chillies -soaked
-Few pieces of kaffir rinds (kulit buah limau purut)

Prepare Dish:
-Rub some salt & a tsp of powdered tumeric to Tuna fish & marinate for 2hours.
-Wrap up marinated Tuna fish with alluminium foil & grilled under barbeque charcoal or gas stove until well done.
-(Optional the body part can be cut into small chunk pieces after grilling)
-Heat 2tbsps of oil in a wok, fry paste until the oil spilts.
-Add thick coconut milk with water & boiled for 10mins
-Add tamarind juice, salt, sugar & anchor fish stock
-Cover pot & let gravy thickens
-Add whole piece or chunks of grilled Tuna fish
-Add kaffir leaves & mix through
-Remove from heat

Serving:
-Serve Hot Sapit Ikan Tongkol with serving banana leaf. Eaten with plain white rice or french loaf and garnished with Red Chilli, Slices of Tomatoes & Cucumber.


Wish you the best of good luck for trying DIY cooking………….