Recipes around the world

Ingredients
# 400g free range chicken breast fillet

Marinade for chicken:
# 2 cloves garlic, pounded finely
# 1 tbsp light soy sauce
# 1 tbsp sugar
# 1 tbsp honey
# 2 tbsp olive oil

Sauce:
# Ground spice ingredients (combined)
# 3 shallots
# 1 clove garlic
# 2 1/2 tbsp chilli paste
# 1/4 tsp turmeric powder
# 1 tbsp coriander powder
# 1 tbsp chopped galangal
# 2 tbsp oil

Seasoning:
# Juice of 2 limes
# 1 tbsp light soy sauce
# Salt to taste
# 1 tbsp soft brown sugar
# 2 tbsp crunchy peanut butter
# 125ml water
# 2 tbsp UHT milk

Method
Cut chicken fillets into thin strips of 2.5cm slices.

Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.

Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).

For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.

Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.

Ingredients
# 1 packet cendol (available in provision stores and supermarkets)
# 3 grated coconuts
# 4 cups cool boiled water
# 1/4 tsp salt

Syrup:
# 350g chopped gula melaka (palm sugar)
# 125g granulated sugar
# 2 knotted pandan leaves
# 1 cup water

Method
Mix coconut with the cooled boiled water. Squeeze and strain to obtain coconut milk. Stir in salt and refrigerate.

To make the syrup: Boil gula melaka, granulated sugar and pandan leaves in water till thick and syrupy. Strain.

To serve: Place cendol in a bowl, add coconut milk and syrup to taste. Top up with ice-shavings. Alternatively, place shaved ice in bowl, drizzle syrup over the ice, then ladle in coconut milk and cendol over it.

Ingredients
# 250g plain flour
# 1 tsp salt
# 2½-3 tbsp castor sugar
# 1 tsp fresh yeast (break up into fine granules)
# 1 egg
# 250ml water
# 1 tsp alkaline water

Filling:
# 100g toasted groundnuts, pounded finely
# 75g coarse sugar
# 1 small can cream-style sweet corn
# 50g margarine

Method

Sift flour and salt into a mixing bowl. Add sugar, egg, yeast and water to mix. Beat the mixture well until it forms a smooth batter. Add alkaline water, mix, then cover and set aside for 40–50 minutes.

Heat a griddle pan until hot. Pour in a ladleful of butter into the pan. Smooth out evenly with the back of the ladle. Cover pan with a lid and cook until bubbles appear.

Spread a handful of groundnuts and some sugar over surface. Next, add in a tablespoon of margarine and some cream-style sweet corn. Cover and cook until apom begins to harden. Remove and fold in half. Serve immediately.

Ingredients
# 5 eggs
# 180g castor (superfine sugar)
# 250g semolina
# 400ml coconut (from 400g grated coconut and sufficient water)
# Pandan juice (100ml, from six screwpine or pandan leaves blended with water and strained)
# 1/2 tsp salt
# 600ml water
# 140g margarine
# 50g plain (all purpose flour)
# 1 tsp vanilla essence (optional)

Method
Line the bottom of a 25cm round baking tin (pan) with aluminium foil. Grease with a little margarine.

Beat eggs and sugar in a mixing bowl until combined. Pour into a pan.

Add semolina, coconut milk, pandan juice, salt and water. Mix thoroughly and stir mixture over medium heat until it becomes thick.

Remove pan from heat and mix in margarine, flour and vanilla. Stir to a smooth consistency. Slowly pour mixture into prepared tin.

Baked for 1 hour in a preheated oven at 200�C or until cooked through and firm to the touch. If you prefer a crustier top, put under the grill for 2 to 3 minutes. Cool cake thoroughly before cutting to serve.

Note
You can replace margarine with butter if you like or use a combination of both.

Ingredients
# 100g sago (delima) or coloured pearl sago (biji mutiara)
# 50g mung bean (hoen kwe) flour
# 500cc coconut milk from one coconut
# 1/4 tsp salt
# 100g granulated sugar
# 1/8 tsp vanilla
# banana leaves or plastic sheets for wrapping

Method
Cook sago until done and transparent. Rinse and drain.

Dilute mung bean flour with part of coconut milk and set aside.

Boil remaining coconut milk with salt. Then add flour mixture and stir. Add sugar and vanilla, stirring until the sugar is dissolved. Add sago, stir well and remove.

Wrap 2 tbsp dough in banana leaf or plastic sheets. Roll and fold both sides to the centre. Leave to cool.

Ingredients

600g beef topside, cubed

Grind together:

4 tbsp chilli boh

7 shallots

5 cloves garlic

4cm piece ginger

2 onions

4 stalks lemon grass, finely sliced

3cm piece galangal

1 tbsp cumin powder

1 tbsp fennel powder

1 litre thick coconut milk (extract from four grated coconuts)

1 litre water

1/2 cup kerisik (pounded dry-fried grated coconut)

1 tbsp finely-shredded daun limau purut (lime leaves)

Seasoning:

1 tsp salt or to taste

1 tsp brown sugar or to taste

Method
Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender.

Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.

Ingredients

450g to 500g mackerel (ikan tenggiri), cut into slices and seasoned to taste with salt and pepper

2 stalks lemon grass, smashed

2 sprigs polygonum (daun kesom)

1/2 tsp Maggi belacan granules

l 1/2 cups tamarind juice

(A) Grind or pound finely:

12 to 15 red chillies

10 shallots

2 cloves garlic

l.5cm fresh tumeric

Seasoning:

Salt and sugar to taste

Dash of pepper

Garnishing:

1 bunga kantan, sliced thinly

Method
Deep fry fish in hot oil until lightly brown. Remove fish and drain well. Leave two to three tablespoons of oil in the pan. Add lemon grass and ground ingredients. Fry until aromatic.

Add daun kesom and tamarind juice. Bring to a boil, then reduce heat and simmer for five minutes. Add seasoning and fish.

Simmer until gravy is according to desired thickness. Scoop into a serving bowl and garnish.

Serve hot with rice.

Ingredients

1 tbsp good quality cencaluk
4-5 shallots
1 tbsp sliced red chilli
1 tbsp sliced bird's eye chillies

Seasoning

1 tbsp sugar or to taste
2 tbsp freshly squeezed lime juice

Method
Slice shallots lengthwise. Put cencaluk, red chilli, bird�s eye�s chillies and shallots in a bowl. Add in sugar and lime juice to taste. Stir well to mix.

Serve this relish when serving deep-fried mackerel (ikan kembung)

Ingredients

300g black glutinous rice 5 litres water 100g castor sugar 100g palm sugar 75g dried longans, rinsed 2�3 pandan leaves, knotted Combine: 2 tbsp corn flour 3 tbsp water thick milk from 1 coconut 1/2 tsp salt Method Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves. Add both types of sugar and simmer for a further 10�15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you�ll have difficulty cooking it.) Add thickening to the glutinous rice and bring to a boil, then remove from heat. To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Ingredients

1kg ikan belanak (mugilidae) 200g young ginger 100g garlic 3 red chillies 3 green chillies 2 inches fresh turmeric 100ml vinegar salt and sugar to taste oil for frying Method Scale and clean fish, season with salt, dry and fry in very hot oil till golden brown. Drain. Slice ginger and garlic. Remove seeds and cut chillies into quarters. Pound turmeric and fry in four tbsp oil until colour is absorbed into oil. Fry sliced ginger and garlic till golden brown. Add vinegar, salt and sugar to taste. Add red and green chillies and simmer for five more minutes. Reduce heat further and ease in the fried fish. Cover kuali and turn off the fire. Remove cover and let the dish cool before storing.

Ingredients:
2 1/2 cups Thai jasmine or other long grain rice
3 1/2 cups water
3 tablespoons
vegetable oil
200 g skinless
chicken breast, diced
1 medium onion, sliced
1 garlic clove, chopped
150g mung bean sprouts
2 tablespoons fish sauce
light soy sauce shredded spring onion greens
1 red chilli, seeded and shredded

Method:

1. Place rice and water in a saucepan with a heavy base. Bring quickly to the boil, then cover tightly and cook on very low heat for about 16 minutes until rice is tender and has absorbed the liquid.
2. Heat the oil and stir-fry the chiclzen until it changes colour. Remove from pan, add the onion and cook until soft, add garlic and bean sprouts and stir-fry briefly.
3. Add the rice, return the chicken and season with fish sauce. Stir on high heat for a few minutes. Add light soy sauce to taste.
4. Heap into a serving dish and garnish with the spring onion greens and chilli shreds.

Note. To prepare chilli as decoration, cut in half lengthways and remove seeds. Working diagonally, cut the chilli into very narrow shreds. Place in iced water to crisp and curl.

Ingredients:

• 2 eggplants
• 1 tablespoon salt
• 1/2 cup vegetable oil
• 1 pound lamb (or beef), cut into 1/2 inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black ground pepper
• 1/2 teaspoon Middle Eastern spice
• 1 8−oz. can tomato sauce
• 2 cups water
• 2 medium ripe tomatoes, sliced

Slice eggplants lengthwise into 1/2 inch thick slices. Sprinkle 1 tablespoon salt on the sliced eggplant, place eggplant in a colander, let drain for one hour then rinse and pat dry. In a skillet, heat oil. Fry eggplant in hot oil on each side until golden brown. Place fried slices on paper towels to absorb excess oil. Discard frying oil. In the same frying pan, cook lamb (or beef) on medium heat until all broth evaporates. Add salt, pepper and spice, stir for about 10 minutes. In a 9×13x2 inch, or similar size pan, place one half of the eggplant slices on the bottom. Place the meat mixture on top of the eggplants, then place the rest of the eggplant slices on top of the meat mixture. Pour the tomato sauce and water on top of the layers, then place the tomato slices. Bake in a 350F oven for about 45 minutes or until stew becomes thick and bubbly. Let stand for about 10 minutes before serving. Serve with Pita bread and/or rice.

Cara-cara

1. Campurkan gelatin dengan 6 sudu besar air. Kacau dan ketepikan.
2. Buang bahagian hijau strawberi. Kisar biar jadi bentuk puri(puree)
3. Masukkan telur kuning ke dalam periuk. Letakkan guna sikit-sikit sambil dikacau. Kemudian masukkan pula susu. Panaskan dengan api kecil. Sambil tu kacau sehingga gula hancur. Lepas tu padamkan api.
4. Pindahkan no.3 tadi ke dalam mangkuk. Sejukkan dengan lapik ketulan ais di bawah mangkuk. Kacau sehingga jadi pekat.
5. Dalam mangkuk lain, pukul fresh cream sehingga pekat.
6. Masukkan no.2 ke dalam no.4 kacau sehingga sebati. Kemudian masukkan pula fresh cream yg telah dipukul pekat tadi. Kacaukan.
7. Tuangkan ke dalam bekas yang telah dibasahkan dengan air untuk disejukkan. Simpan dalam peti ais sebelum dimakan.