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Chicken's Kerabu

# 1/4 chicken
# 50ml water

# 6 shallots, slice thinly
# 2 stalks young lemongrass, sliced thinly
# 1 medium-sized torch ginger bud, sliced thinly
# 1 sprig polygonum (daun kesum), sliced thinly
# 1 cabbage leaf, sliced thinly
# 5 bird’s eye chillies, sliced

# 10 limes, halved and squeezed for juice
# 1cm gula melaka
# 1 tablespoon budu
# 1/2cm belacan (optional)
# Salt to taste

Boil the chicken in a small pot until it is cooked. Set aside to cool, then shred the meat.

Mix all the sliced items in a deep bowl. Add in the limejuice, gula melaka, budu and salt. Add the shredded chicken and mix thoroughly. Serve immediately.


Ikan Percik

# 4 ikan kembung (mackerel)

Pound or blend together:
# 5 stalks lemon grass
# 2 medium-size onions
# 1 tbsp turmeric powder
# 3 pips garlic
# santan from 1 grated coconut (coconut milk extracted with no water added)
# 2 tbsp sugar
# salt to taste

Percik sauce: Heat the wok. Add coconut milk. When it starts to boil, add the pounded ingredients. Continue stirring until the sauce is thick and fragrant. Season to taste with sugar and salt.

Grill ikan kembung until done. Spoon the sauce over the fish and serve with white rice.


Pisang Goreng (Fried Banana)

# 1/2 cup self-raising flour
# 1/4 cup corn flour
# 1 tbsp rice flour
# Pinch of salt
# 1/2 tsp baking powder
# 180ml water or just enough
# 1½ tbsp oil
# 5-6 bananas, halved
# Enough oil for deep-frying

Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown. Remove and drain on crumbled kitchen paper.



# 100g long bean, cut into 4cm lengths
# 100g bean sprouts
# 100g cabbage, cut
# 100g water spinach (kangkung), cut

Peanut sauce:
# 1 cup peanut, skinned and roasted
# 3 shallots, cut
# 8 dried chillies, cut into segments and soaked
# 2 red chillies, cut into segments
# 2 kaffir lime leaves, crushed
# 1 tablespoon brown sugar
# 1 tablespoon tamarind paste
# 1 cup water
# 1 teaspoon soy sauce
# 1 teaspoon salt

To prepare the sauce: Heat 1 tablespoon oil in a wok and stir-fry together the shallot and dried and red chillies until fragrant. Dish out.

With a mortar and pestle, pound together until fine the fried shallot and chillies. Add the peanut and continue pounding until fine.

Mix the tamarind paste with the water and strain.
Boil all the sauce ingredients in a pan or wok until it reaches a thick, sauce consistency, seasoning to taste with sugar and salt.

To prepare the vegetables: Bring a pot of water to the boil and blanch first, the long bean, then the sprout, cabbage and water spinach. Work quickly to prevent overcooking.

To serve, assemble a helping of each of the vegetables on a plate and top with the peanut sauce. Enjoy.


Curry Lemak Ox Tripe

#350g ox tripe
# 2 thin slices ginger
# 2 cups water
# 2 tbsp oil
# 200g white radish, cut into chunky pieces

Ground ingredients:
# 15 pieces chilli padi (more if preferred)
# 2cm piece ginger
# 2 shallots
# 1cm piece galangale (lengkuas)
# 3cm piece fresh turmeric root
# 1 stalk lemon grass, smashed
# 1 small turmeric leaf (daun kunyit)
# 2 pieces dried tamarind skin (asam keping)
# 2 green chillies, seeded and slit into halves
# 2 tbsp thick coconut milk
# 2-1/2 cups water

# half tsp salt or to taste
# half tsp sugar or to taste
# 1 tsp chicken stock granules

Trim off excess fat from ox tripe. Wash well. Bring to a boil with ginger and water. Cover and simmer for one and a half to two hours. Drain and set aside.

Heat oil and saute lemon grass and ground ingredients until fragrant. Add ox tripe, turmeric leaf, tamarind skin and stir-fry well. Add water and coconut milk. Bring to a boil, then simmer over medium-low heat for 30 minutes.

Add radish and green chillies, and continue to simmer until ox tripe is tender. Add seasoning and cook for another five to six minutes. Dish out and serve with hot plain rice.


Fish & prawn satay receipe

# 300gm fish fillets
# 300gm fresh shrimps peeled
# 2 cups freshly grated coconut
# 5 lime leaves, finely shredded
# Salt & pepper to taste
# 3 chili paid finely chopped
# 125gm seafood rempah
# 2 tablespoons brown sugar
# Lemongrass skewers

1. Blend the fish and prawns to a fine paste.

2. Add the grated coconut, lime leaves, chilies, rempah, brown sugar and seasoning. Mix well.

3. Mould the fish paste over the lemongrass sticks like mini kebabs.

4. Grill till a golden brown

5. Serve. Garnish with fresh lime.


Fish Head Curry

# 1 fish head (red snapper), halved, cleaned
# 100g ladies’ fingers (okra)
# 100g brinjal, cut into wedges
# 2 tomatoes, cut into wedges
# 1 teaspoon fenugreek (halba)
# 2 pips garlic, minced
# 2 tablespoons oil

Spice paste ingredients:
# 2 tablespoons coriander seeds
# 1 1/2 tablespoons cumin (jintan putih)
# 8 dried chillies, soaked
# 4 pips garlic

# 1 tablespoon tamarind paste
# 1 litre water
# 100ml thick coconut milk from 1/2 grated coconut
# 1 teaspoon sugar
# 1 teaspoon salt

Roast the spice ingredients in a dry wok over medium fire until aromatic. Pound to a fine paste in a mortar and pestle.

Heat the oil in a wok and saute together the fenugreek and minced garlic until fragrant.
Add the spice paste and fry until fragrant, and continue frying until you no longer smell the spices.

Mix tamarind paste with the water and strain this into the wok. Bring to a boil before adding the ladies’ fingers and brinjal. Boil until the vegetables are cooked through, 1-2 minutes.

Add the fish head and tomato and bring curry to a boil again. Add the coconut milk and season to taste with sugar and salt without bringing the curry to a boil again.


# 2 tbsps oil
# 500g prawns
# 1 large onion, chopped
# Maggi Chilli Prawn Mix
# 3/4 cup water
# 2 tomatoes, chopped
# Finely sliced spring onions

Heat oil and fry onions over a high heat for five minutes. Fry prawns. Blend chilli mix (pre-mixed with 3/4 cup water) with tomatoes, and cook until sauce thickens. Serve on bread, baguette, buns or Chinese dumpling. Garnish with spring onions.