Thai Style Corn Fritters (cucur jagung)

Ingredients
2 cobs sweet corn
1 stalk spring onions - finely chopped
2 tblsp finely chopped corriander stems or (celery)
2 cloves garlic - chopped
1 tblsp fresh green peppercorn
2 tblsp cornflour (all purpose flour)
1 tblsp soft brown sugar
2 eggs - lighly beaten
1 tblsp fish sauce (soy sauce)
3 tblsp butter
Oil for frying

Methods
1. Peel or sliced corn kennel from the cobs
2. Combine corn with all other ingredients. Mixed well
3. Heat oil in a frying pan. Scoop the mixture into the pan and cook until brown. Turn the pancake to cook on the other sides.
4. Served with Thai Chilli sauce

Prawn Chilli Linguine

Ingredients
300g Linguine
3 garlic - chopped
8 - 10 pcs prawn
2 red chilli - Removed the seeds and chopped
2 tblsp butter
2 tblsp Olive oil
1 tblsp lemon juice
1 tsp tomato sauce
1/2 cup rocket leaves or lettuce - sliced


Methods
1. Boiled Linguine  for about 10mins until it cook. Drain & keep a side
2. Heat up olive oil in a sauce pan, stir fry garlic until brown, and then add chilli.
3. Add in prawn, tomato sauce, lemon juice & salt to taste. Stir until cooked and then add in butter.
4. Add linguine and rocket leaves. Mixed well
5. Served

Soto Ayam (Chicken Soto)

Ingredients
1 packet mee or meehoon
1 packet rice cube (optional) - boiled until hard (prepare this 3 hours earlier)
1 packet beansprout
1 packet glass noodles
Beef cutlet - (see previous recipes)
Fried shallot
Spring onion - sliced
celery leaves - sliced

Ingredient for soup
1 whole chicken - cut into 2
6 cups water
2" galangal - crushed
2 lemongrass - crushed
1" ginger - chopped
5 small onions - chopped
4 garlics - chopped

1 tblsp cumin seeds          )
1 tblsp fennel seeds          ) pounded
1 tblsp black pepper         )
2 tblsp corriander seeds   )

1" cinnamon stick
4 cloves
2 star anis
3 cardamoms
1 tsp chicken stock
1 tsp sugar
Salt to taste

Ingredients green chilli sauce
3 pcs green chilli
2 pcs chilli padi
3 garlic
1/4 cup water
1 tsp white vinegar
1 tsp lime juice
1 tblsp light soy sauce
1 tsp sugar

Preparations
Step 1 - Cooking the chicken soup
1. Heat 2 tblsp oil in a pot, saute' the garlic, ginger and onion until brown
2. Add galangal, lemongrass and all the spices. Stir fry until fragrant
3. Add in water and chicken, bring to boil. Add sugar and salt to taste
4. Removed the chicken and let it cold
5. Shred the chicken meat and keep a side

Step 2. - Making the chilli sauce
1. Combine all the ingredient and blend until smooth

Step 3.- Serving Preparation
1. Boil water and blanch mee or meehoon. Dish out and immediately soak into the cold water and drain
2. Quick blanch the beansprout in the hot water. Removed and immediately soak in the cold water and drain.
3. Boiled the rice cubed until hard and let it cold. Cut into small pieces (cubed). At least 3 hours before you served.
4. Deep fry the glass noodle until crispy.
5. Prepare the beef cutlet (see previous recipe)
6. Served the meehon soto with all the above ingredient plus shredded chicken together with green chilli sauce

Nyonya Asam Pedas

Ingredients
3-4 pcs Tenggiri block
1 small cut of cabage
1 tblsp tamarind paste
Salt to taste
3 tblsp cooking oil

For chilli paste (blend until smooth)
1 tsp corriander powder
1/2 tsp fennel powder   
1/2 tsp cummin powder  
1/2" fresh turmeric         
1 tsp belacan (shrimp paste)
1 tblsp kerisik
2 cloves garlic
1/4" ginger
1 big onion

Preparations
1. Blend ingredient for chilli paste until smooth. Keep aside
2. Heat 3 tblsp oil, saute' the chillie paste until fragrant
3. Add in salt, tamarind paste (mixed with water) and fish. Bring to boil.
4. Add in cabbage, cook for few mins and remove from stove.
5. Serve with plain rice

Tomato Rice

Ingredients
3 cups rice - washed and drain
3 cups water
2 tblsp ghee
1tsp tomato puree
1 tsp chicken stock
1 tblsp evaporated milk
1 tblsp condensed milk
2 pcs pandan leaves- tie into knot
Few stalks mint leaves
Salt to taste

Items A
3 small onions - sliced
2 garlic
1 stick cinnamon
2 star anis
3 pcs cradamom cloves

Items B - Pounded
1 tsp cumin seeds
1 tsp fennel seeds
2 garlic
1/2" ginger

Methods
1. Melt ghee with1 tblsp of cooking oil. Saute' items A until brown.

2. Put in pandan leaves, items B & tomato puree. Stirs until fragrant
3. Add in water, rice, milk, chicken stock & salt to taste. Cook for about 10 mins with slow heat
4. When rice is cooked, place few pricks mint and cover the pot again. Remove from heat
5. Served with Ayam Masak Merah or Chicken Rendang (see my previous recipes)

Kuah Parpu Kentang

Ingredient


3 potatoes - peeled and cut
3 small onion - chopped
1 cup Indian dhal - boiled until soft
2 garlic - chopped
1/2 ginger - chopped
4 dried chillies - cut
1/2 tsp turmeric powder
1 tsp cumin seeds - pounded
1 tsp fennel seeds - punded
1/2 tsp black pepper
1 tsp mustard seeds
3 strands long beans - cut
1 pc tamarind peel
1 eggs
1 stalk curry leaves

Preparations
1. Heat 2 tblsp oil, saute' garlic, onion and ginger until brown. Add dried chillies, mustard seed and curry leaves.
2. Add in cumin, fennel, tamarind peel and black pepper. Add a bit of water and stir fry until fragrant.Combine the dried shrimps with potatoes and dhall.
3. Add in coconut milk and bring to boil. Break the eggs into it and slowly stir so that the egg didnt break too much.
4. Add long beans and salt to taste

Spaghetti Carbonara

Ingredients
300g (half pck) spaghetti
Olive Oil
6 pcs beef bacon - sliced
3 egg yorks
1 cup grated Parmesan Cheese
2 tblsp Parsley - Chopped
1/2 cup thick cream
1/2 cup fresh milk
salt & pepper

Method
1. Boiled spagethetti about 10mins
2. Heat 2 tblsp Olive oil and fry the beef bacon. Remove from the stove, leave it a side
3. In a bowl, combine eggs, cream, milk & cheese. Cooked on slow heat until cheese melted.
4. Mixed in the spaghetti and beef bacon. stir thoroughly
5. Add salt , pepper and chopped parsley
6. Served immediately

Ikan Cencaru Sumbat

Ingredients
2 pcs cencaru - Clean and cut open the back
1 tsp turmeric powder
1 tsp tamarind paste
1 tsp lime juice
1 tsp sugar
Salt to taste

Make into chilli paste (blended)
5 dried chillies
3 red chillies - removed the seed
1 tbsp belacan (shrimp paste) granules
3 candlenuts
4 pcs onion
3 garlic
1/2" ginger

Methods
1. Rub fish with turmeric powder and salt. Keep aside
2. Heat 1 tblsp oil, add chilli paste. Stri fry until fragrant
3. Add tamarind, lime juice, sugar & salt to taste. Continue stir fry until dry. Remove from wok.
4. Stuffed the sambal into the fish.
5. Deep fry the fish until cook, slowly turn the fish to avoid breaking. Dish out
6. Served while it's still hot

Note: Fish can also be grilled or baked

Egg Sambal

 

Ingredients
4 eggs - fried or boiled
1 big onion - sliced
1 tsp tamarind paste
1 tsp sugar
1 tblsp tomato sauce (ketchup)
Salt to taste
Cooking oil
To Make chilli paste - (blended)
4 dried chillies - deseeded and soaked with hot water
2 red chillies - deseeded
2 small onions
1 garlic
1 tsp belacan granules
2 candlenuts (buah keras)

Methods
1. Either (i) Boiled the eggs - peel the shell and lighly fried the egg until it brown
   OR      (ii) Fry as bull's eye egg
2. Heat oil in a wok, sautee the onion until fragrant and in chilli paste, stir fry for few minutes
3. Add water if  it's too dry. Combine tamarind paste, tomato sauce, sugar & salt to taste.
4. (i)  For boiled eggs - add straight away into the wok. Mixed well.
    (ii) For fried eggs - arrange it in a plate and slowly pour the sambal on top
5. Served with rice or bread

Beef/ Chicken Satay

I dont have to elaborate further about this recipe. Everyone knows how good the taste is. It's has been our tradition to cook this on Hari Raya and served it with nasi impit (rice cubed). This is not a simple one, but since there is request for this recipe. So lets try this


CHICKEN or BEEF SATAY

Ingredient
1/2 kg Beef or Chicken meat - cut into small pieces
1 packet of satay sticks

(Marinade ingredients - Blend to paste)
4 stalks lemongrass - cut
10 pcs small onions
2" ginger
2" galangal

1 tblsp cumin powder
1 tblsp Fennel powder
1 tblsp turmeric powder
1/2 cup honey
2 tblsp peanut oil
2 tblsp salt


Preparations

1. Combine meat with all other ingredient and marinade over night
2. In a separate bowl, mixed cooiking oil and honey.
3. Use the satay sticks and arrange the meat. Brush the oil+honey on the meat
4. Grilled or BBQ the satay. Keep brush the satay while cooking


SATAY GRAVY
Ingredients
1/2 kilo ground nut
2 sticks palm sugar
1 tblsp tamarind paste
Sugar & salt to taste

Ingredients B
6-8 pcs onions
4-5 pcs garlics
3 lemongrass - cut
2" galangal - cut
1 ½" ginger - cut
6-8 dried chilli


Preparations
1. Fried the groundnuts with about 3 tblsp of cooking oil. Pound or blend coarsely
2. Soaked groundnuts with 2 cups of hot water with sugar and set aside
3. Stir fried the ingredient B with oil. Combine all with 1/2 cup water and blend until smooth
4. Heat up 2 tblsp oil in a pot. Sautee the ingredient B (paste) until fragrant
5. Add the groundnuts mixture into the pot, at let it simmer
6. Add palm sugar, tamarind, sugar and salt. Add water if its too thick. keep stirring until it's boiled
7. Served satay with rice cube, cut onion, cucumber and gravy.

Sardine Roll

Ingredient for Pastry
150g cold butter
2 cups plain flour
Cold water
1 egg - lightly beaten
A pinch of salt

Ingredient for Filling
1 small can of sardine
1 onion - chopped
Red chillie - removed the seeds and chopped
Lime juice
Salt to taste

Preparation
Step 1 - Making the pastry
1. Combine butter, flour &  a pinch of salt. Make it into breadcrumbs.
2. Add in chilled water (just a bit) and knead until become soft dough
3. Cover with cling wrap and keep in the fridge.

Step 2- Making the Sardine
1. Mashed sardines, add in diced ingredients.
2. Add in a bit of sardine sauce if too dry.
3. Squeeze lime juice and mixed well

Step 3- Making the Roll
1. Roll the dough thinly. Cut into small squares.
2. Put the filling in the middle and roll it.
3. Arrange in baking tray. Use fork, make a small hole on the rolls

6. Beat egg and brush it on the rolls
7. Bake in a preheated oven at 180C for 20-30 minutes or till golden brown.

Kurma Telur

Ingredients
4 eggs - boiled and peeled the shell
2 potato - peeled and cut
1 bowl coconut milk
2 tblsp korma powder (mixed with water)
3 onion - chopped
2 garlic - chopped
1/2" ginger - sliced
2 green chilli
1 tblsp ghee
1 tblsp cooking oil
1 stalk curry leaves
1 pcs tamarind peel
2 green chilli
1" cinnamon stick
3 cloves
2 star anis
4 cardamom
1 tsp chicken stok (powder/granules)
Salt & pepper to taste

Methods
1. Melt ghee together with oil, saute' the chopped onions, garlic, ginger & cinnamon stick, cloves, staranis and cardamom until brown
2. Add in korma paste, stir fry until fragrant and then add in potato and coconut milk, bring to boil until thick
3. Add all the eggs, tamarind peel, chicken stock, green chillies, salt and pepper. Let it simmer for few minutes
4. Dish out and served

Ayam Percik Mummy

Ingredient
2 pcs Chicken thigh
1 lemongrass - crushed
1 tsp tamarind paste
1 small pc palm sugar

Ingredient A (Blend smooth)
4 small onions
3 garlic
1 red chilli
5 pcs dried chillie (removed the seeds)
2 candlenut (buah keras)
1" ginger
1 cup of coconut milk

Ingredient B (Marinade)
1- 2 tblsp chilli powder
2 candlenuts (buah keras)
2 onion
2 garlic
1/2" ginger
1 lemongrass
1 " galangal
1 tsp turmeric powder
2 tblsp honey
1 tblsp oil
1/2 tsp salt

Preparations

Step 1 - Marinade the Chicken

1. Combine ingredient B and chicken. Marinade for at least 2 hours (longer is better)2. Heat 1 tblsp oil in a wok, Add chicken and cover with the lid. cooked for 2 mins.

Step 2 - To make the sauce
1. Heat oil in sauce pan, add ingredient A (paste) and lemongrass. Stir fry for 5mins
2. Add coconut milk and tamarind paste, sugar and salt to taste.
3. Add the half cook chicken into the sauce. Coat thouroughly the chicken and removed from the sauce.
4. Simmer the remaining sauce with slow heat until thick

Step 3 - Grilled the Chicken
1. BBQ or grilled the chicken in the oven at 180 degree for about 15min or until brown
2. Served with the sauce

Kerabu Nangka Muda

This is another authentic malay dish. You should try this, I can guarantee that you will loved it..

Ingredient A
3 slices of nangka muda (young jackfruit) - boiled until soften & sliced 
1 handfull dried shrimps - deep fried

Ingredient B
3 tblsp kerisik (grated coconut fried until crispy and blend until fine)
1 large onion - sliced
1" young ginger - sliced thinly
3 garlic - sliced
4 red chilli - deseeded and chopped
1 tsp tamarind paste
1 tsp lime juice
1 tsp sugar
salt to taste

Methods
1. Combine all the ingredient B into a bowl. Mixed well
2. Add in the precooked young jackfruit and dried shrimp and continue mixed thoroughly
3. Served

Note:
To make kerisik :- Roast grated coconut with a bit of oil until brown and then blend (without water) until fine. OYou can also buy ready kerisik in a jar at any supermarket but of course fresh one it's always taste better.

Kueh Cara Manis

This is my daughter's favourite kueh.

Ingredients

1 cups plain flour
1 cups coconut milk
1 eggs - lightly beaten
1/2 cup water
5 pcs pandan leaves
1 tsp salt
1 tblsp butter (melt it)

For Topping
White or brown sugar

Preparations
1. Cut panadan leaves and blend with 1/2up of water.Sieved to take the juice
2. Combine flour, pandan juice and all other ingredeint into the bowl and mixed well
3. Heat mould on the stove, laze with butter and the spooned the mixture into the mould, add 1/4 tsp sugar on each of it. Cover and let it cooked until brown. Continue the process until finished
4. Let it cold a bit and the served.

Sayur Pucuk Manis & Betik Muda

Ingredient
1 slightly ripe papaya - peel and sliced
Few stalk pucuk manis -take only the leaves
1 bowl water 
1 tsp chicken stock granules
1 large onion sliced
2 garlic - sliced
1 tblsp dried shrimp - soaked and pound
1 stalk lemongrass -crushed
Salt and pepper to taste

Methods.
1. Add papaya with water, dried shrimp, onion, garlic and lemongrass into the bowl. Bring to boil
2. Add in chicken stocks, salt and pepper to taste
3. Finally add the pucuk manis. Cooked for few mins and dish out
4. Served

Beef Fried Rice

Ingredients
Few pcs beef fillet
2 tblsp dark soy sauce
1 tsp pepper
1/2" garlic - sliced
2 garlic - chopped
1 big onion - cubed
2 cups of cooked rice (cold)
1 tsp chicken stock powder
1 tsp fish sauce
2 tblsp frozen mixed vegetables
1 stalk of spring onions - cut
Salt to taste

Methods
1. Season beef with dark soy sauce and pepper
2. Heat 2 tblsp of oil in a wok, sautee the garlic and onion until fragrant, followed by ginger
3. Add in beef, stir fry about 2 mins. Combine with salt, fish sauce, frozen mixed vege & soy sauce
4. Add rice and mixed well.
5. Garnished with spring onions & served

Garlic Chilli Squid

Ingredients
1kg squid
1 big onion - cut wedges
1 red chilli padi - sliced
2 tsp oil (preferable peanut oil)
Salad or lettuce (for garnishing)
Salt to taste

Ingredients for chilli paste (blend)
2 tblsp peanut oil
5 cloves garlic
4 red chillies
1" ginger
1 tblsp vinegar
1 tblsp honey

Preparations
1. Cut open squid into half, score shallow with cross pattern at one side (see picture)
2. Combine squied with chilli paste and marinade at least 4 hours or overnight
3. Drain the squid from but keep the marinade.
4. Heat oil in wok, stir fry the squid batch by batch until brown and tender. Keep aside

5. Add marinade (chilli) into wok and let it simmer until thick. Add in squid, cut onion & chilli, stir for abit and dish out.
6. Garnish with salads or lettuce, served while still hot

Yee Mee Cantonese Style

Ingredient
1 yee mee (see picture)
5-6 pcs prawn
1 tblsp chilli paste
2 squid - slice to ring shape
3 small sliced of chicken
2 onion )
2 garlic ) Chopped
1/2 ginger )
1 egg  - lightly beaten
Pak choy, Cabbage, carrot & young corn (just a small portion of each)

Ingredient A - Combine in a bowl
1 tsp sesame oil
1 tsp light soy sos
1 tsp oyster sos
1 tblsp chicken stock
1 tsp pepper
a pinch of sugar
Salt to taste
3 tblsp corn flour (mixed with water for thickening purpose)

　

Preparations:

1. Heat oil in wok. Add in onion, garlic and ginger
2. Add prawn. squid and chicken , stir fry
3. Slowly add chicken stock and let it boil, add in ingredient A, followed by egg.
4. Add all vegetables and corn flour mixture. Remove from stove
5. Put the Yee Mee in a plate, then pour the hot sauce slowly then, served

Nasi Padprik (Thai)

Ingredients
1/2 bowl chicken - cut into small pieces
1 big onion    - sliced
2 garlic          - pound
1/2 " ginger   - pound
1 tblsp chili paste
1 carrot          )
Long beans    ) cut into small pieces
Cauliflower   )
Spring onion )

1 red chili  - sliced
1 tblsp light soy sos
1 tblsp dark soy sos
1 tsp chicken stock (powder)
1 tsp pepper
1/4 tsp lime juice
1 tblsp corn starch (mixed with water)
salt to taste
2 tblsp oil

Preparations
1. Heat oil in the wok. Saute onion, garlic and ginger until brown and then add chilli paste - stir fry
2. Add the chicken meat, prawn and squid with soy sauce, cook for few mins
3. Add vegetables, other ingredients followed by corn starch
4. Served with white rice

Gulai Cabai (Chilli Curry)

This is my mother's recipe. Different from normal curry but the taste is awesome. We loved it everytime she cooked this. Somehow mom's cook is always the best..

Ingredients
2 pcs fish (any type)
2 tsp fennel powder
1 tsp cumin powder
4 pcs lady finger
1 eggplant
1/2 cup coconut milk
1/4 cup water
1 stalk lemongrass

Items to blend
5-6 pcs dried chillies
4 onion
3 garlic
1 tsp turmeric powder (fresh turmeric is better)
1/2" ginger

1 tsp tamarind paste
salt to taste

Methods
1. Heat 2 tblsp oil in a wok, add the chilli paste, stir fry until fragrant
2. Add cumin and fennel powder and lemongrass
3. Add water and coconut milk. Followed by tamarind paste and salt
4. Add fish and ladyfinger & tomato let it simmer.
5. Served with rice

Nata De Coco Jelly with milk

Very easy and refereshing dessert. Everyone should try.

Ingredients
20gm Agar-agar (jelly)
2 cups water
2 pandan leaves - tie into knot
1/2 cup sugar (according to your taste)
few drops of artifical colouring (red)
1 cup of Nata De Coco
Evaporated milk

Methods
1. Boiled jelly with water & pandan leaves until desolved.
2. Add sugar and colouring, continue boiled.
3. Add in Nata De Coco and immediately switch off the stove
4. Pour into the mould and let it cold. Keep in the fridge
5. Once it's cold, served it with milk

Stir Fry Red Beef (Daging masak merah)

Ingredients
1/2 kg beef - sliced
1 big onion - cut
5 onions      )
4 garlic       } pounded
1/2" ginger )
2 tblsp chilli paste (you may reduced it)
2 tblsp tomato sauce (ketchup)
1 tblsp chilli sauce (sweet chilli )
1 tblsp light soy sauce
1 tsp fish sauce
1 tsp chicken granules (powder)
1 tomato cut
3 pcs kafir leaves
1 stalk lemon grass - crushed
1 stalk spring onion - cut

Methods
1. Heat 3 tbslp oil in a wok, stir fry onion/garlic & ginger until fragrant
2. Add lemongrass, kafir leaves, cut onion & chilli paste - stir for about 5 mins
3. Add beef and 1/2 cup of water. Let is simmer until tender. (add water if necessary)
4. Combine soy sauce, fish sauce, chicken granules, tomato and chilli sauce. Mixed well
5. Add cut tomato, stir for a bit and dish out
6. Garnish with spring onion and served

Pineapple Fried Rice

Ingredient
2 bowl cooked rice 
3-4 pcs fresh prawn - peel and cut into
2 2 tblsp frozen mixed vegetable

1 big onion - chopped
2 garlic - chopped
1 sliced of pineapple - cubed
1 tblsp chili paste
1 egg - beat lightly 
1 tsp olive oil
1 tsp pepper
1 tblsp light soya sauce

Preparation
1) Heat up 2 tblsp oil and stir fry chopped onion, garlic and chili to fragrant.
2) Add prawns, pineapple and mixed vege, stir well
3) Add in dried prawn, eggs and pineapple.
4) Mixed with soya sauce, salt, pepper and followed by rice.
5) Sprinkle with fried shallot and served. 

Note:
Use big pineapple ( cut into half). Do not peeled. Slowly remove the centre to make it a hole. Use the cut pineapple for the ingredient and Served the fried rice in the pineapple. (As per the image)

Kangkung Goreng Belacan

Ingredients
1 bunch of kangkung - washed and cut
3 tblsp dried shrimps - pounded
few pcs fresh prawn
1 tsp light soy sauce
1 tsp sesame oil
Salt and sugar to taste

Ingredient A (to blend)
3 pcs dried chillies
3 red chilli (reduced if you dont want it spicy)
3 candlenuts
4 small onions
1 tblsp belacan powder

Methods
1. Heat up oil in a wok, sautee the ingredient A (paste) until fragrant.
2. Add dried shrimp and stir fry for few mins, add fresh prawn continue stirs
3. Add in salt, soy sauce and a pinch of sugar
4. Combine with kangkung, stir fry about 3-5 mins
5. Served with rice

Creamy Butter Prawn

Ingredients :
10 pcs big prawns
3 cloves garlic (chopped finely)
4 chili padi (birdseye chilli) - sliced thinly
1/2 stick of  butter 
1 egg
3 - 4 stalks Curry leaves

Ingredient B - Combine in a bowl
1 cup Evaporated milk (mixed with 1 tsp corn flour)
1 tsp chicken granules (powder)
1 tsp light soy sauce
1 tsp fish sauce
Pepper

Oil for frying

Preparations.
1. Deep fry prawn with half of curry leaves . Drain the oil and keep aside
2. Remove oil, reduce heat and then melt the butter, sautee the garlic & curry leaves till fragrant
3. Pour in the milk and chilli, stir till it slightly thick
4. Beat egg and add into the mixture, followed by prawns. Mixed well
5. Transfer to a bowl and serve immediately

Note: (You can use this recipe for chicken too... so happy cooking)