KARI BIRJUNGAN NANAS

KARI BIRJUBGAN NANAS(PINEAPPLE CRAB CURRY)
Recipe since 1970's


INGREDIENTS:
-3 pieces (or 600gms) Flower Crabs (Birjungan) – cleaned, cut bodies into halves & 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 blended together:
-5 shallots
-3 clove of 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 paste & fry till fragrant
-Add tomato puree & fry until oil splits
-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

OPOR NANGKA (JACKFRUIT CURRY)

Recipe since 1960’s

INGREDIENTS:
-500gm young jackfruit – skinned, cut into cubes 6-8 pieces & cook partially by boiling
-200 or 250gms 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 blended
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

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

Prepare Dish:
-Mix meat curry with water to form a paste
-Heat 2tbsps of oil in a wok, fry paste until fragrant & add meat curry paste & fry again.
-Add shredded preboiled fish, boiled minced mutton & stock & let it boil
-Add thick coconut milk with water, scalded jackfruit & let it boil for
another 15mins
-Add grated coconut, 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 garnish with fresh mint leaves.


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

NASI MINYAK-UWAH

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

*PASTE:Ingredients to be pounded or blended together:
-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 garnish with fried shallots & extra sultanas.

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

NASI LEMAK KACANG HIJAU

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 chilli sambal, fried ikan bilis, fried or roasted peanuts, slices of cucumber & tomatoes (Add optional garnish with 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

ASSAM PEDAS CUKOK TONGKOL ATAU SALMON



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

INGREDIENTS:
-500gms Tuna fish - cut in steak pieces, cleaned & drained.
(optional 2pcs Salmon fish head - cut into halves)
-2 stalks of lemon grass (serai)- crush
-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 - crush
-Salt to taste

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

Prepare Dish:
-Heat 2 tbsps of oil in a wok, fry paste 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

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 of water
-1/4 cup of tamarind juice
-1/2 cup or cube of anchor fish (ikan bilis) stock
-1 tbsp sugar
-1 tsp tumeric (kunyit)-grounded
-2 pcs of sliced kaffir leaves (daun limau purut)
-Salt to taste

*PASTE: Ingredients to be fried without oil (sangar) & pounded or blended together:
-4 red onions
-4 cloves of garlic
-5 cm pc ginger
-2 cm 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 -soak
-Few pieces of kaffir rinds (kulit buah limau purut)

Prepare Dish:
-Rub some salt & a tsp of grounded 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 Cukok Tongkol with serving banana leaf. Eaten with plain white rice or french loaf and garnish with fresh red chilli, slices of Tomatoes & cucumber.


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

KELLA CELOK CUKOK TONGKOL

KELLA CELOK CUKOK TONGKOL(TUNA TAMARIND in CLEAR BROTH)
Recipe since 1940s

INGREDIENTS:
-250-450 grams tuna fish (optional red snapper, mackerel or anggoli fish)– washed,
cleaned & cut into steak pieces.
-1 litre pot of water
-1 cup of tamarind juice (from 1 tbsp tamarind paste with 1 cup of water)
-1 stalk serai (lemon grass) – crushed
-1 pc red fresh chilli-sliced (optional green & red chili padi)
-1 pc green fresh chilli-sliced
-1 calamansi
-Salt to taste
PASTE*Ingredients to be pounded or blended together:
-2 red onions
-2 cm ginger
-2½ cm kunyit (fresh turmeric)
-1 tsp coriander seeds (fry without oil & grinded)
-1 fresh red chilli
-1/2 tsp belacan (dried shrimp paste)
Prepare Dish:
-Mix pastes into a pot of water & let it boil
-Add tamarind juice in a low flame for 10 minutes
-Add fish, salt & crushed lemon grass
-Cover pot & let it boil until fish is cook for about 10 minutes
-Add sliced green & red chili
-(Optional add lady’s finger-cut into 2 lengthwise or longbeans-cut into 4cm lengthwise or few stalks of laksa leaves )
-Remove from heat
-Squeeze calamansi juice before serving
Serving:
-Serve Hot Kella Celok with Plain White Rice compliment with Sambal Belacan Tomato.
Wish you the best of good luck for trying DIY cooking………….

ROTI BOYAN

ROTI BOYAN (POTATO PUFF)

Recipe since 1960s

INGREDIENTS: For Pastry
- 250gm Wheat Flour- (forming into 4 pieces round doughs)
- ¼ tsp of baking powder
- ½ cup warm water
- Pinch of salt
- ½ tsp of oil (any vegetable oil or gelatin/ghee)

Prepare Pastry:
1) Add and dissolve salt into warm water.
2) Pour mixture into flour with baking powder & knead
3) Add oil or ghee & knead again until become a consistent dough
4) Form into 4 round doughs & flattened into circle of 1cm thickness

INGREDIENTS: For Fillings
- 3pcs of Potato-boiled with skin - after boiled, skinned & coarsely mashed
- 1 bulb of onion-diced
- 2 beaten eggs
- 1 beaten egg yolk
- 1 tsp grounded black pepper
- 1tbsp of chopped chinese celery
- Salt
- Oil for deep frying

Prepare Fillings:-
1) Heat 1tbsp of oil in a pan and fry diced onion until fragrant
2) Add beaten eggs. While the top is still damp & bottom of the egg slightly cooked, immediately add on boiled mashed potatoes & fry
3) Add salt & grounded black pepper
4) Remove from heat & transfer into a bowl, drain oil, add chopped celery & let it cool

Method:
-Place 1tbsp potatoes filling onto pastry
-Fold in the edges together forming into rectangular in shape of 10cm x 5cm & glue with
beaten egg yolk
-Dust with extra flour before deep fry.




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

Everyday Life

10.00am to 6.00pm a normal working time, 7.00pm to 10.00pm continue working time again, having late dinner at home, 11.00pm house chores & personal matters and finally sleep at the latest 2.00am.

That's everyday life in S'pore in order to keep abreast with my normal life.