Beef in Soy Sauce (Daging Masak Kicap)

The sweetness that would make you crave for more

Preparation time : 10 minutes
Cooking time : 20 minutes

Recipes...

Serves : 5-7

1 kg beef, cleaned and cut into thin slices

6 fresh Bird's Eye Chili Pepper (cili padi), crushed
1 large onion

1 clove garlic, crushed

1 large onion, finely sliced

1 large onion, sliced

4 tbsp chili sauce

¼ tbsp tamarind paste (asam jawa)

1 tbsp sweet soy sauce

1 tbsp salty soy sauce

1 teaspoon salt

1 teaspoon turmeric powder

½ cup of cooking/vegetable oil for deep frying

Method:

Marinate the sliced beef with salt and turmeric powder.

Soaked tamarind paste soaked in 2 tbsp of water, squeezed to extract the pulp, sieved with the soaking water

Heat the oil in a wok or deep frying pan.

Add the crushed garlic, finely sliced onion and stir-fry until golden

Add the marinated beef and continue stir-frying until the meat is tender and mixed well with the oil. If the meat still undone, pour ½ cup of water, stir and let it dry to make the meat tender.

Add the chilies, sweet soy sauce, salty soy sauce, tamarind juice and continue stir-frying for 3 minutes.

Add the sliced onion. Stir well and cook gently for 1 minute.

Transfer to a serving dish and serve with rice.

Chicken In Chili Sauce (Ayam Masak Merah)

Experience the sweet and spiciness of hot sauce

Preparation time : 10 minutes
Cooking time : 20 minutes

Recipes...

Serves : 5-7

1 medium whole chicken, cleaned and cut into 12 pieces
15 dried red chilies – boiled with a cup of water to soften it, then drain

1 large onion

1 clove garlic

1 inch ginger

1 large onion, sliced

4 tbsp chili sauce

¼ tbsp tamarind paste (asam jawa)

1¼ teaspoon salt

¼ teaspoon sugar

1 cup of cooking/vegetable oil for deep frying

Method:

Marinate the chicken with 1 tsp of salt.

Soaked tamarind paste soaked in 2 tbsp of water, squeezed to extract the pulp, sieved with the soaking water

Blend together dried red chilies, onion, garlic and ginger.

Deep fry the chicken, fry quickly until it is golden and medium-done.

Fry the blended chilies using 5 tbsp of the used oil.

Stir the chilies until it looked oily and finely cooked.

Add and stir the tamarind juice, ¼ tsp salt, sugar and sliced onion.

Ready to serve.

Curry Laksa (Laksa Asam)

Fancy a tasty meal for the whole family?

Preparation time : 15 minutes
Cooking time : 25 minutes

Recipes...

Serves : 5-8

1 kg mackerel (ikan kembung) , cleaned
1 teaspoon crumbled shrimp paste (belacan)
5 fresh red chilies

5 fresh Bird's Eye Chili Pepper (cili padi)

10 dried red chilies – boiled with a cup of water to soften it, then drain

1 large onion

1 large onion, sliced
1 clove garlic
4 tbsp tamarind paste (asam jawa)

4 pieces dried tamarind skin (asam keping)
10 polygonum leaves (daun kesom)

1 wild ginger bud (bunga kantan), cut halved
1½ teaspoon salt

3 liter of water to boil the fish

1 packet of rice sticks or laksa noodles - immerse in a pot of boiling water until soft and drain the water

Garnishing
1 cucumber shredded
1 large onion, finely sliced
2 red chilies, finely sliced

Method:

Boil fish in the water together with sliced onion, tamarind skin and add ½ tsp salt.

When cooked, take out the fish and set the fish aside.
Soaked tamarind paste soaked in a cup of water, squeezed to extract the pulp, sieved with the soaking water

Blend together red chilies, small chilies, dried red chilies, onion, belacan and garlic.

Pour the blended chilies to the fish stock and leave it boil for 10 minutes

Process the fish – blend the fish fillet and the fish bone separately, sieve the fish bone.

Put the processed fish together with the tamarind juice, polygonum leaves, wild ginger bud and 1 tsp salt into the pot. Boil for 15 minutes.

To serve, put a bowl of laksa noodles and pour the laksa soup over the noodles and add with a little of each garnish.
Serve immediately.

Egg Fried Rice

Trust me
You'll ask for more

Time : Preparation takes about 10 minutes and cooking takes about 15 minutes

Recipes...

To serve 4 people

225g (8Oz) long grain rice
3 eggs
2 spring onions, finely sliced diagonally
Salt and freshly ground black pepper
2 carrots
30ml (tablespoonfuls) sunflower oil
1 clove garlic, crushed
1 chili, finely chopped, optional
75g (3Oz) cooked peeled prawns
75g (3Oz) frozen peas, thawed
30ml (2 tablespoonfuls) soy sauce

1. Cook the rice in slightly salted boiling water for about 9-10 minutes, or until almost tender. Drain, rinse with boiling water and drain well
2. Meanwhile, place the eggs, half the sliced spring onions and seasoning in a bowl. Whisk together the ingredients and grate the carrots onto a shredding plate.
3. Heat the oil in a wok or a large frying pan, add the carrot, garlic and chili, if using and stir fry for 2 minutes. Add the egg mixture in a thin stream and stir to scramble and break up.
4. Add the rice, prawns and peas and stir-fry for 2-3 minutes, until hot. Sprinkle over the soy sauce and remaining spring onions and serve at once.

My Mum's Prawn Curry

The easiest curry to prepare

Time : Preparation takes 2 minutes, cooking time takes 10 minutes

Recipe...

*Serve 4 people

20 ¹/₂ skinless medium prawns
3 tablespoonfuls Curry powder (or as much as pleased), preferably 'Baba's Hot & Spicy Curry Powder'
2 large onions, sliced
2 tablespoons tamarind, liquidised with 2 cups of water
4 tablespoonfuls cooking oil
¹/₂ teaspoon sugar
¹/₂ teaspoon salt

1. Heat the cooking oil in a frying pan
2. Put in the sliced onions until the colour changes golden brown and gives out a tasty aroma.
3. Put in the curry powder, and stir until it looks dark-orange in colour.
4. Add the tamarind liquid in, and stir
5. Add in the sugar along with the salt
6. Lastly, add in the prawns and stir it well until it looks cooked.

* Serve with a mixed leaf salad and rice, if wished

Chicken Tikka Kebabs

Experience the astounding taste and spice of chicken kebabs

Time : preparation takes 15 minutes (plus marinating), and cooking time yakes 10 minutes.
Tool : Multi-mill

Recipes...

450g (1lb) skinless chicken breast fillets
10ml (2 teaspoons) ground coriander
10ml (2 teaspoons) ground cumin
¹/₂ small onion, peeled and roughly chopped
1 clove garlic, peeled
25cm (1 inch) piece fresh root ginger, peeled and roughly chopped
30ml (2 tablespoonfuls) lemon juice
10ml (2 teaspoons) paprika
2.5ml (¹/₂ teaspoon) chilli powder, optional
5ml (1 teaspoon) salt
Few springs fresh coriander
45ml (3 tablespoonfuls) natural yogurt

1. Cut the chicken into 2.5cm (1 inch) cubes and place in a shallow dish
2. Place the ground coriander, cumin, onion, garlic, ginger, lemon juice, paprika, chilli powder, salt and fresh coriander in the Multi-mill. Blend together untill smooth.
3. Add to the chicken with the yogurt and stir well to make sure the chicken is well coated in the marinade. Cover and refrigerate for 1-2 hours, or overnight, if time allows.
4. Thread the chicken on to either 4 wooden or metal skewers. If using wooden skewers soak in water first (This is to prevent them from burning)
5. Place under a pre-heated hot grill and cook for 8-10 minutes, or until the juices run clear, turning ocassionally.

*Serve with a mixed leaf salad and rice, if wished

Carob Biscuit Cake

A very rich and delicious cake

Time : Preparation takes 20-25 minutes plus chilling time

Recipes...

*Makes 16 squares

225g/ 8Oz digestive biscuits
100g/ 4Oz margarine or butter
1 tablespoonful brown sugar
3 level tablespoonfuls golden syrup
2 tablespoonfuls golden syrup
150g/ 5Oz sultanas
225g/ 8Oz carob bar

1. Crush the biscuits with a rolling pin and place in a mixing bowl.
2. Put the margarine, sugar, carob powder and syrup into a pan and melt over a low heat, stirring all the time.
3. Add to the biscuits crumbs together with the sultanas.
4. Mix very thoroughly.
5. Press the mixture into a 20.3cm/ 8-inch square container.
6. Break the carob bar into a heatproof bowl and place over a pan of simmering water until melted.
7. Cover the cake with the melted carob and mark it with the back of a fork.
8. Refrigerate until cold.
9. Cut into squares, or any shape as pleased and store in an airtight tin.