Serunding Daging ( Beef Floss)

  

Ingredients

1 kg beef tenderloin, cut and boiled till tender

5 onion - sliced

2 stick cinnamon

3 star anise

5 cardamom

5 cloves

2 1/2 cup thick coconut milk

1 1/2 tbsp sugar

2 tsp salt or to taste

To make Chili paste (blend)

2 large onion

6 pcs garlic

20 dried chili (deseeded)

2" ginger

5 lemongrass

Ingredients A

Other Spices (pan-roasted and blend)

2 tbsp cumin seeds

3 tbsp fennel seed

1 tsp black pepper

4 tbsp coriander seeds (roasted & ground)

Method

1. Cut beef and then boil until tender. Shred the beef into fine floss
2. Heat about 2 tbsp oil , sauté the onion with cinnamon, cardamom, cloves and star anise until fragrant
3. Add chili paste, stir fry about 5 minutes and then add the ground spices (Ingredients A). Continue stirs
4. Add coconut milk and season with salt and sugar. Once it's slightly thicken, add the shredded beef and constantly stir until it dry. Process may take about 1-2 hours to complete
6. Removed and served with Lemang or white rice

Kuah Durian (Durian Gravy)

Ingredients

2 cups of durian (about 10 pieces )

1 cup thick coconut milk

1 stick palm sugar

1/2 tsp salt

2 cups water

2 pandan leaves

 

Method

1) Combine all the ingredients in a pot.Cooked on slow heat until gravy is slightly thickened.

2) Remove from heat and served with cream cracker, bread, glutinous rice or roti jala. ( I prefer to served it cold)

Sambal Sotong

Ingredients

500gm Calamari

1 large onion - sliced

1 tsp salt

1 tbsp sugar

1/2 tsp tamarind paste or lime juice

1 tsp chicken stock granules

1 stalk lemongrass - crushed

Chili Paste (to blend)

5 dried chili - deseeded

1 red chili - deseeded

3 pcs candlenuts

2 onion

2 garlic

1 tsp shrimp paste

Method

1. Heat 3 tbsp oil, stir fry the calamari for about 5 minutes. Remove and set aside

2. Clean the wok and heat another 1 tbsp oil, sauté the onion until brown, add the lemongrass and chili paste. Stir fry until fragrant

3. Return the calamari to the wok and season with salt, sugar, tamarind paste and chicken stock. Cooked for another 10 minutes

Black Pepper Prawns

Ingredients
1 bowl Large Prawns - Clean and deviend
1 Large Onion
4 Garlics
2 red chili
1 tsp freshly ground black pepper
1 tsp soy sauce
1 tsp oyster sauce
1 sweet soy sauce
1/2 tsp chicken stock granules
1 stalk spring onions


Method
1. Deep fried prawn (half cooked) and set aside
2. Clean the wok and heat about 1 tbsp oil. Sauté the onion and garlic until fragrant
3. Add chill and oyster sauce, soy sauce and chicken stock, stirs
4. Return the prawn and add the black pepper, stirs for another few minutes and served.

Crab Stick Popiah

Ingredients
1 packet Popiah Skin
1 packet Crab stick
1/2 large Onion
2 garlic - crushed
1 cup mixed vegetables
1 tbsp oyster sauce
A dash of pepper
1 bowl shredded lettuce
Oil to fry


Method
1. Heat 1 tbsp oil, stir fry garlic and onion until soften.
2. Add mixed vegetables, followed by oyster sauce and a bit of water. Stir until cooked and dry, removed and allow to cool
3. Arrange the lettuce, mixed vege and crab stick on popiah skin. Roll it and wet it with water to glue it
4. Heat oil and deep fry the poppiah until brown
5. Served with sweet chili during tea or breakfast

Fruits Pickle / Acar Buah

Normally this will be served during kenduri (Malay function), as it goes well with nasi minyak. Some of the ingredient may not easy to get if you stayed oversea. As for Malaysian; those are quite easy to get in the market.

Ingredients
600g of mixed dried local fruits that you wish to add e.g kana, buah cermai, plum, black cherry, red cherry, buah pala, mango, lobar mason, prunes etc

Chili Paste (blend)
500gm small onions
1" Ginger - sliced thicly
10 garlics - deseeded
2 tbsp curry powder (fish)
10 pcs dried chili

1 cup white vinegar
1 cup sugar
Salt to taste
1/2 cup roasted sesame
Cooking Oil

Method
1. Heat oil and sauté the chili paste until fragrant
2. Add sugar and vinegar, simmer for 15 minutes
3. Add all the mixed fruits, stir until thick
4. Allow to cool, sprinkle with sesame and store in a bottle or dry container

Grilled Stingray (Ikan Pari Panggang)

This recipe is not the same as what you have tasted anywhere. This is my mother's way of preparation. To be honest I have not seen any restaurant or stalls selling this. Its very easy and taste awesome.

Ingredient
1 whole stingray (small size) - wash and cut into 2 - rub with salt

Dipping Sauce
1 cup thick coconut milk
1 tsp tamarind paste
1 tblsp lime juice
5 pcs birds eye chilli - pounded with 1tsp belacan
Salt to taste

Methods
1. Grilled the fish until cooked served with the following sauce
2. To make the sauce; Combined all the ingredient into a bowl and mixed well
3. Served with cucumber and rice

Long Beans with Calamari Lemak

Ingredients

5-8 strips long beans - cut

3 Calamari - clean and cut

1cup coconut milk (1 small box)

1 lemongrass - crushed

1 dried tamarind peel (asam gelugor)

Salt to taste

Chili paste (pound or blend)

2 red chili ( can be replaced with birds eye chili)

3 onions

1/4 tsp ground cumin powder

1/4 tsp ground fennel powder

1/4 tsp turmeric powder

Method

1. Heat about 2 tbsp oil and stir fry the calamari. Set aside

2. Combine coconut milk and chili paste in a pot. Add all other ingredient and boring to boil

3. Add calamari and long beans. Constantly stirs until long beans cooked

4. Served with white rice

Bingka Tepung

Ingredients - 10 serving
400gm (3 cups)Plain flour
150gm sugar
1tsp salt
1000ml (4 cups) coconut milk
6 pandan leaves 


Method
1. Blend pandan leaves with 1/2 cup water, sieved to extract the juice 
2. Combined all ingredients and mixed well, sieved the mixture to ensure there is no lumps.
3. Stir the mixture on slow heat for about 3 minutes and then pour it into the baking tray
4. Bake at 180 degree celcius for 30 minutes or until its brown.
5. Allow to cool before served.

Dried Chicken Curry

Ingredients

1/2 kg chicken - cut into small pieces

2 pieces potatoes - peel and cut

2 tbsp ghee

3 onions - minced

2 garlic - minced

1/2" ginger - sliced thinly

3 tbsp curry powder

1 tbsp chili powder

1/4 cup water

1/4 cup coconut milk

3 tbsp plain yogurt

1 stalk curry leaves

1 stalk Coriander leaves

Method

1. Heat about 3 tbsp oil in a wok and them lightly fried the chicken and set aside

2. With the remaining oil, add in the ghee and minced onion, garlic and curry leaves. Stir until fragrant

3. Add curry powder and chill powder with water. Stir until dry (you can see the oil on the surface)

4. Add in the chicken and potato. Add coconut milk, stirs until potato cooked and then add yogurt

5. Season with salt and sugar to your taste. 

6. Add coriander leaves and served

Home Made Banana Chips (Kerepek Pisang)

I had pluck a home grown bananas and since it's quite a lot so why not make banana chips before it started to ripe. So here it is a home grown banana to home made banana crisp...

Ingredients
6-8 pieces green banana (unripe)
1 tsp Salt
2 tbsp sugar
1/2 tsp tamarind powder

Method
1. Peel the banana and slice thinly (make sure it's really thin) . Soaked with water, tamarind powder and salt for 10 -15 minutes
2. Drain and sieved the banana and then mixed with sugar
3. Preheat the oven to 180 degree celcius
4. Heat oil and deep fry the banana until crispy
5. Removed and then placed it on the baking tray and bake for 5 minutes (This is to make it more dry and crispy)

Masak Lemak Pisang Muda

Ingredients
4 -5 pcs green banana (unripe) - peel and cut
1 cup coconut milk
1 cup water
1 handaful anchovies - soaked and pound until fine
1 stalk lemongrass - crushed
1 tamarind peel
1/2 tsp sugar
Salt to taste


Chili Paste - blend
5 pcs bird eyes chili
1 red chilli - deseeded
4 onion
2 garlic
1/2 tsp ground cumin
1/2 tsp ground corriander
1/2 tsp ground fennel


Method:
1. Peel the unripe banana, cut and soaked with cold water for 5 minutes
2. Combine banana, coconut milk and water in a pot. Add chili paste, lemongrass, anchivies and tamarind peel. Bring to boil and constantly stirs
3. Season with salt, sugar. Cooked until the banana soften. (Add water if it's too thick)
4. Served with white rice

Glass noodles and dried bean curd gravy

Glass noodles amd beancurd gravy

Ingredient for this recipe is easy to get. I always store this ingredient, sometimes when I am too lazy to cook or I dont have anything in the fridge so; I just make this. My father likes it especially served with fried fish and sambal belacan.

Ingredients
1 packet dried beancurd - soaked and cut
1 handfull glass noodles - soaked
2 potatoes - peeled and cut
1 carrot - peeled and cut
1 red chilli - sliced
1 large onion - sliced
1 cup coconut milk
1/2 cup water
1 egg
1 tsp chicken stock granules
Salt to taste

Method.
1. Add potato, coconut milk and water in a pot, add onion and cut chilli. Simmer on medium heat for about 5 minutes or until potatoes are slighly cook. Constantly stirs
2. Add bean curd, glass noodles and carrot and season with salt and chicken granules.
3. Break the egg, stirs carefully so that it remain as poached egg. Cooked for another 5 minutes
4. Dish out and served

Spicy Butter Prawn

Dont be surprised, Sometimes simple recipe like this, is enough to make you burp... Just have it with hot plain rice.. yummy!!

Ingredients
1/2 kg Prawn - clean and deveined (dont peel the skin)
3 garlic - chopped
3 - 4 green bird eye chili - cut
1 tbsp butter
1 stalk curry leaves
2 tbsp bread crumps
Cooking oil

Method
1. Heat about 4 tbsp oil in a wok and fry the half of the prawn until brown, dish out and fry the balance of parwn and set aside.
2. Clean the wok, and the melt the butter. Add the chopped garlic, curry leaves and chilli, stir fry until crispy and then add the bread crumps and prawn.
3. Season with sugar and black pepper to your taste
4. Served with a bowl hot plain white rice

Strawberry Pancake with Ice Cream

Strawberry Pancake with ice Cream

Ingredients
2 cups self-raising flour
50g butter - melted
2 eggs
1 cup fresh milk
1/2 cup castor sugar

Strawberry and Vanilla Ice Cream

Method
1. Combine the ingredients in a bowl and whisk until fine. Leave for about 1 hour
2. Heat frying pan and lightly grease with butter. Pour the batter about a cup and turn when it's started to bubble. Cook until evenly brown on both side
3. Allow it to cool before served with Ice Cream and Strawberry
4. Enjoy!!