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.