Szechuan Chicken

Ingredients:

4 chicken breasts, skinned and boned
2 egg whites
2 tablespoons cornstarch (corn flour)

Sauce:
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced

spring onions,garnishing



Method:

Partially freeze chicken breasts. Cut into strips. Combine sauce ingredients and set aside.

Mix together egg whites and cornstarch. Coat chicken in cornstarch mixture.

Heat wok. Fry chicken strips in oil until they turn white.Add 1 tablespoon oil to wok. Add sauce ingredients. When boiling, add chicken. Stir-fry 1 to 2 minutes.

Garnish with chopped spring onions. Serve.

Crispy Pancake

(Apam Balik)



Ingredients:

250g plain flour
1 tsp salt
2-3 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 batter 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 apam begins to harden. Remove and fold in half. Serve

Kung Pao Chicken

Ingredients:

1 lb. boned, skinned chicken breasts - cubed
3 tbsp soy sauce - divided
1 1/2 tbsp cornstarch mixed with 1 1/2 tbsp cold water
1 sprig spring onion - chopped roughly
1 tbsp granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 tbsp vegetable oil - divided
1/2 cup unsalted roasted peanuts
6 dried red chili peppers - chopped
1 sliced ginger - chopped
1 clove garlic - sliced



Method:

Combine chicken, 1 tbsp soy sauce, and cornstarch/water mixture - marinate for 30 minutes.

Combine 2 tbsp soy sauce,sugar, cornstarch, salt, and sesame oil; set aside.

In a hot wok, stir-fry the peanuts in 1 1/2 tbsp vegetable oil until golden brown, remove peanuts from wok, and set aside.

Fill wok with vegetable oil for frying and heat. Slide the chicken into the wok, piece by piece, and fry for 1 minute.

Remove chicken from oil and drain.Remove oil from wok.

In hot wok, stir-fry the red peppers in 2 tbsp vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook until the sauce is thickened. Stir in peanuts and spring onions.

Serve.

Shrimp Paste Fried Rice

(Nasi Goreng Belacan)


Ingredients:

3 cups leftover rice
2 eggs, lightly beaten
180gm prawns - shelled
4 red chillies, seeded
4 shallots - grounded
2 cloves garlic - grounded
1/2 tbsp shrimp paste granules

Seasoning:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp chicken stock granules
1 tsp pepper
1/2 tsp sugar



Method:

Heat one to two tablespoons oil in a wok, pour in eggs and fry until properly cooked. Dish out and put aside.

Add two more tablespoons of oil and saute ground ingredients and prawns till aromatic. Add the rice and stir-fry well.

Stir in seasoning and continue to stir-fry well. Add in the scrambled eggs and remaining oil. Sprinkle rice, while stir-frying, with water.

Serve.

Fried Tilapia In Light Sauce

Ingredients:

1 whole Tilapia,or any fish cleaned and cut through the bottom to open up the fish
100g ginger, finely shredded
3-4 tbsp oil
2 tbsp chopped garlic

Sauce ingredients (combined):
2-3 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp concentrated chicken stock
1/2 tsp sugar or to taste
1/4 tsp sesame oil
3-4 tbsp water



Method:

Sprinkle a little salt on both sides of the fish. Pat dry and deep-fry in hot oil until golden brown and crispy. Remove and place on a serving plate.

Heat enough oil and fry shredded ginger until crispy. Remove, drain from oil and set aside. Fry garlic in the remaining oil until golden and crispy then drain.

Leave a tablespoon of oil in the wok then add sauce ingredients and bring to a boil. Pour hot sauce over fish and garnish with pre-fried ginger shreds and garlic crisps. Add a sprinkling of chopped spring onions or coriander leaves.

Serve.

Fried Fish With Sweet and Sour Sauce

Ingredients:

1 whole large water fish or sea bass
1/2 tsp salt
A little cornflour
Oil for deep-frying
1 onion, shredded
1/2 cup shredded raw mango
3 bird’s eye chillies, chopped

Sauce ingredients:
3 tbsp Thai chili sauce
1 tbsp plum sauce
a pinch of salt
1/8 tsp pepper
1 tsp sugar
2-3 tbsp water


Method:

Clean and scale the fish. Cut two deep slits on each side of the body and lightly season with salt and sprinkle with some cornflour.

Heat oil in a wok until hot. Fry the fish until crispy and golden brown. Remove and drain from oil and place fish on a serving platter.

Reheat wok with a little oil. Add sauce ingredients and bring to a brief boil.

Pour sauce over the fish and garnish with onion, shredded mango and chillies. Serve immediately.

Assam Laksa

Ingredients:

600g flaked mackerels
4 litres water
50g tamarind, strained
3-4 stalks polygonum (daun kesom)
salt and sugar to taste

Image by avlxyz via Flickr

Paste-grind together:
2 stalks lemon grass
10 dried chillies
10 fresh chillies
2 cm galangal
1 cm piece fresh turmeric
30 shallots
1 tbsp shrimp paste

Garnishing:
1 cucumber,shredded
1/4 pineapple,shredded
1 onion,sliced
2 red chillies,sliced
mint leaves
1 ginger bud,finely sliced



Method:

Mix water with tamarind and strain.

Bring tamarind water to the boil. Put in the paste and polygonum (daun kesom). Add salt and sugar to taste. Simmer for 20 minutes. Put in flaked fish, stir well and remove from fire.

Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chillies. Add a few mint leaves and sprinkle some finely sliced ginger buds.

Assam Prawns

(Sambal Tumis Udang)


Ingredients:

600g medium big prawns, shelled but with tails intact
2 1/2 tbsp chilli paste,ground
3 shallots,ground
1 tsp shrimp paste granules
4 candlenuts (buah keras),ground
2 tbsp of tamarind paste(mix with 4tbsp water)
1 tbsp sugar
1/2 tsp salt
1 tsp anchovy stock granules
4 tbsp oil



Method:

Heat oil and saute the ground ingredients until fragrant and oil separates.

Add the prawns and stir well to mix. Add other ingredients and cook for 6 minutes until gravy is thick.

Dish out and serve with hot rice.

Black Glutinous Rice Porridge

( Bubur Pulut Hitam )


Ingredients:

300g black glutinous rice
5 litres water
100g sugar
100g palm sugar
3 pandan leaves, knotted
thick coconut 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 pandan leaves.

Add both types of sugar and simmer for a further 15 minutes over gentle heat.

Add coconut milk to the glutinous rice and bring to a boil, then remove from heat.

You can put extra two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Sour Soup Beef (Singgang Daging)

Ingredients:

600g beef with fat,thickly sliced
3 litre water
3 dried tamarind pieces
1 tbsp coriander seeds,pound roughly
5 shallots,sliced
4 cloves garlic,thickly sliced
5cm piece ginger,sliced
5cm piece galangal,sliced
3 dried chillies,cut halves
sugar, salt to taste


Method:


Put the beef in a pan. Bring to the boil till tender. Add in the dried tamarind,all the sliced ingredients,coriander seeds and dried chillies.

Bring to the boil for 2-3 minutes, stirring occasionally. Then add the sugar and salt to taste.

Dish out and serve hot with rice.

Beef Korma

Ingredients:

600 gm beef
4 tbsp korma powder
1 cup thick coconut milk
2 cups thin coconut milk
2 potatoes,cut quartered
1 yellow onion,quartered
6 shallots
4 cloves garlic
3 cm piece ginger
2 cardamoms
2 star anise
2 cm cinnamon stick
3 cloves
2 red chillies
2 green chillies
oil



Method:

Pound 3 shallots and 2 cloves garlic together. Mix with the korma powder and 1 teaspoon water. Blend well into a paste.

Slice finely the remaining shallots and garlic with the spices until fragrant. Add in the blended korma powder and fry further until oil separates. Add in the meat and 1 cup water.

Cook until the beef is tender. Pour in the thick coconut milk and potatoes. Bring to boil and pour in the thin milk. Season with salt to taste and cook further over a low flame until the gravy is thick.

Add in the yellow onion,green chillies and red chillies. Stir once and remove from fire. Serve with hot rice.