SEMUR CUKOK MERAH

SEMUR CUKOK MERAH ATAU TONGKOL
(RED SNAPPER OR TUNA SOYA SWEET SAUCE)
Recipe since 1940’s

INGREDIENTS:
-500 or 600gms Red Snapper or Tuna fish - cut into 4steak pieces, cleaned & drained.
(Rub fish steaks with some salt & 2tbsps of grounded tumeric to marinate)
-2 cm cinnamon stick
-3 pcs of cloves
-1 large onion - sliced
-1/2 tsp of black pepper seed-crushed
-1/2 tsp of white pepper seed-crushed
-5 tbsps sweet soya sauce
-25 gms vermicelli (soo hoon) -soaked
-1 cup of tamarind juice (from ½ tbsp of tamarind paste with 1cup of water)
-2 cups of water
-4 tbsps of oil
-Salt to taste
-1 pc of each fresh red & green chillies (garnish)
-1 tomato – cut into wedges (garnish)

WET PASTE*Fry all Ingredients without oil (sangar) before pounding or blending together:
-10 shallots
-4 cloves of garlic
-1 cm ginger
-3 cm fresh tumeric
-2 pcs candle nuts
¼ tsp dried shrimp paste (belacan)
(Optional 1: Those prefer hotter dish can add 10pcs of soaked dried chillies to the paste)
(Optional 2: Those prefer tomato saucy dish can add 3tbsps tomato ketchup during the preparation before adding the fried fish)

DRY PASTE*Fry below Ingredients without oil (sangar) & grind together:
-1 tsp coriander seed
-1 tsp fennel seed

Prepare Dish:
-Deep fry marinated fish stakes & set aside
-Heat 4 tbsps of oil in a wok, fry cinnamon & cloves for few seconds.
-Add sliced onions until slightly brown & set aside
-Heat remaining oil in wok to fry both wet & dry paste untill aromatic
-Add water, tamarind juice, sweet soya sauce, crushed white & black pepper & salt.
-Let it boil for 10mins
-Add fried fish, vermicelli & let it cook fr another 3mins by mixing well.
-Lastly pour over the fried ingredients
-Remove from heat

Serving:-
Serve Hot Semur Cukok Merah or Tongkol with plain white rice & garnish with tomato wedges & strips of fresh red & green chillies.


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

SAMBAL TOMES SATAY NOS

SAMBAL TOMES SATAY NOS
(SWEET CHILLI SATAY CUTTLEFISH)

Recipe since 1970's

INGREDIENTS:
-1 can preserved Cuttlefish (Nos-Sotong) – cut in round bite sizes
(Canned Cuttlefish with soyabean sauce-recommended REX brand)
-1 cup of roasted & grinded peanuts
-1 large onion-slice
-1/2 cup tamarind juice (1/2 tbsp of tamarind paste with ½ cup of water)
-1 cups of water
-1/2 cup of Marie biscuits-grounded
-2 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together for satay sauce:
OR 300ml ready made satay sauce
-8 shallots
-2 cloves garlic
-3 candle nuts
-2 stalks serai (lemongrass)- sliced
-2 cm lengkuas (galangal)
-1 cm belacan (dried shrimp paste)
-10 dried chillies-soaked
-2 fresh chillies
-1 tsp ketumbar (coriander)-grounded
-1 tsp jintan manis (cumin)-grounded
-1 tsp jintan putih (fennel)-grounded


Prepare Dish:
-Heat 3tbsp of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste until fragrant & oil separates
-Add tamarind juice & water & allow to cook for 5mins
-Add roasted & grinded peanuts, biscuits & mix evenly
-Add Cuttlefish, salt, sugar & cook for another 5-10mins
-Remove from heat

Serving:
-Serve Hot Sambal Tomes Satay Nos with Plain White Rice, Scalded Tapioca Leaves and Fried Fish (or introduce scalded beansprout, kangkong & fried beancurd)



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

DEGING GURING MANIS

DEGING GURING MANIS (SWEET FRIED BEEF)
Recipe since 1940's

INGREDIENTS:
-1 kg boiled beef (mixed beef knuckles & tenderloin parts)
A low temperature is recommended for semi tender or tough cuts.
Boiled with a pinch of salt fr 20mins.
Separate beef from stock & slice beef into ½ or 1cm thickness.

-1 cup of beef stock (from the stock of 1kg boiled beef)
-2 pieces fresh kaffir leaves
-1 cup tamarind juice (from ½ tbsp of tamarind paste with 1cup of water)
-200 ml of coconut milk
-4 potatoes (skinned & quarter)
-1 red onion (slice)
-4 tbsps oil
-3 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together:
-15 shallots
-4 cloves of garlic
-1 tsp belacan (dried shrimp paste)
-20 dried chillies (soaked & seeded)
-2 tbsps of coriander seeds
-1 tbsp cumin
-2 tbsps white pepper
-5 cm fresh tumeric
-2 cm ginger
-2 cm galangal (lengkuas)
-2 cm kaemferia galanga (cekur)
-2 stalks of lemongrass
-5 pcs of candle nuts
-1 tsp of kaffir rinds

Prepare Dish:
-Heat 4 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste till fragrant
-Add tamarind juice, beef stock, potatoes & cover wok or pot with lid to cook for 10mins or let it boil.
-Add & mix well with sliced beef, coconut milk, kaffir leaves, sugar & salt.
-Simmer until potatoes softened & beef are tender.
-If too dry & those who wish to have more gravy, just add 1 or 2cups of remaining beef stock.
-Remove from heat

Serving:
-Serve Hot Deging Guring Manis as a main dish or eaten with Plain White Rice, Savoury Rice, Beryani Rice, French Loaf or Roti Jala.

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

SAMBAL TOMES IKANBILIS TAHU TELOR

SAMBAL TOMES 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 hard-boiled eggs-make 4 slits 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

PASTE*Ingredients to be pounded or blended together:
-4 shallots
-1 clove of 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 paste 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 bean curd, hard-boiled eggs (or quails) & mix well for another 3mins
-Remove from heat

Serving:
-Serve Hot Sambal Tomes 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………….

SAMBAL TOMES BIRJUNGAN

SAMBAL TOMES BIRJUNGAN (SWEET CHILLI FLOWER CRABS)
Recipe since 1980's

INGREDIENTS:
-500-600gms or 3pcs of flower crabs with shell intact - cleaned, cut bodies into halves, retain shells & drained)
-1 tbsp of dried fried silver ikan bilis (optional fried shallots)
-1 large onion-slice
-1 beaten egg
-1 stalk of spring onion –cut 1cm length
-2 tbsps chopped coriander leaves
-2 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together:
-8 shallots
-4 clove of garlic
-2½ cm ginger
-½ tsp belacan (dried shrimp paste)
-1 cup tamarind juice (from ½ tbsp of tamarind paste with 1 cup of water)
-20 dried chillies-soaked
-2 fresh chillies
-1 fresh tomato

Prepare Dish:
-Heat 2 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste till fragrant
-Add in 1 tbsp coriander & fry for a few seconds
-Add Crabs & cooked for 5mins
-When crab start to change red color, add tamarind juice, salt & sugar
-Allow to cook for another 5-7mins by covering wok & let it simmer over high heat until shells turn red
-Add spring onion & stir in beaten egg
-Remove from heat

Serving:
-Serve Hot Sambal Tomes Birjungan and garnish with fried silver ikan bilis or fried shallots & sprinkle with remaining coriander leaves.

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

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………….