My Mother's Chicken Curry

INGREDIENTS

5 piece of chicken
1 red onion
4 shallots
2 cloves of garlic
5 slice of galangal
3 slice of ginger
4 TBSP curry powder (mix with 1/2 cup of water)
1 tamarind
2 TBSP chili paste
1 cup coconut milk
1 cup water
salt
palm sugar

DIRECTIONS

1. Blend red onion, shallots, garlic, galangal and ginger.
2. Fry the blended mixture in oil.
3. When fragrant smell occurred, add chili paste.
4. Then add curry powder paste.
5. Fry for a little bit.
6. Add coconut milk, water, chicken, tamarind.
7. Let the oil appear on top of the curry.
8. Season with salt and palm sugar.
9. Done.

Nasi Lemak & Sambal Ikan Bilis

INGREDIENT

FOR RICE
1 cup of rice (washed 3 times, drain)
1 cup of coconut milk
1 cup of water
1 pandan leaf
2 shallots (slice)
1 TBSP ginger (slice)
1 tsp of salt

FOR SAMBAL
2 TBSP anchovies (washed, drain)
1 red onion
5 dried chilies (cut with kitchen scissors, boiled, drain, remove seed)
1 TBSP palm sugar (substitute with brown sugar or sugar)
2 TBSP palm oil
1 tamarind
salt
shrimp paste
water

SIDE DISH
1 egg (boiled, cut into 2)
1 cucumber (slice)
2 TBSP dried anchovies (washed)
2 TBSP peanuts

DIRECTION

FOR RICE
1. Tie the knot of the pandan leaf.
2. Put everything in the rice pot.
3. When halfway cooking, stir the rice.
4. Wait for it to be done.

FOR SAMBAL
1. Blend red onion, dried chilies and shrimp paste.
2. Fry the blended ingredient in oil.
3. Stir until fragrant smell.
4. Put water and tamarind.
5. Put dried anchovies.
6. Stir until there is oil on top of the sambal.
7. Season with salt and palm sugar.
8. Done.

FOR SIDE DISH
1. Fry the peanut first until golden.
2. Followed with anchovies.
3. Done.

HOW TO SERVE NASI LEMAK
1. Put the rice on the plate (make sure do not serve pandan leaf, discard it)
2. Put a little bit of sambal, 2 pieces of cucumber and egg.
3. Done

Catfish cooked in Spicy Coconut Soup (Masak Lemak Ikan Keli)

INGREDIENT

1 cleaned catfish
1 lemongrass (only take 5cm from the root)
2 cups of coconut milk
1 cup of water
5 g tumeric root (skin peeled)
1 tumeric leaf
3 green thai chilies
1 tamarind pulp
1/2 tsp of salt
1 tbsp of tumeric powder
1 cup of palm oil

DIRECTION

1. Cut catfish into 4 sections. Wash and pat dry. Set aside.
2. Mix tumeric powder and salt together.
3. Rub the mixture onto the catfish. Set aside.
4. Heat the oil in a wok.
5. When white smoke appeared, fry the catfish until golden brown on each side. Set aside.
6. Pound tumeric root and thai chilies in a mortar and pestle until it form a paste.
7. Bash the lemongrass.
8. Slice the tumeric leaf into four.
8. Put lemongrass, tumeric root and tumeric leaf in a pot.
9. In medium heat, fry until they are fragrant.
10. Pour the coconut milk into the pot.
11. Stir and add the fried catfish.
12. Always stir the coconut soup to avoid cuddling.
13. Season with salt.
14. When the soup is boiled, the dish is done.
15. Serve with steamed rice.

Sausage Roll (Roti Gulung Sosej)

INGREDIENTS

10 processed chicken sausages
10 slice of bread (GARDENIA Bread)
2 eggs (separate the yellow and the white)
panko breadcrumbs (Japanese type)

DIRECTIONS

1. Boil the chicken sausages until they turned white and slightly bigger. Set aside.
2. Cut the crust out from the bread.
3. By using a rolling pin, flatten the bread.
4. Whisk the yolk in a bowl meanwhile put the egg white in a plate.
5. Put another plate with panko.
6. Wrap the sausage with the bread and press hard so they wrap nicely with the sausages.
7. Glue all the end of the bread with egg yolk. Set aside.
8. Dip the sausage-wrapped-bread into egg whites before dip them in panko.
9. Finish all the steps.
10. Heat frying oil in a pan and fry the bread for 1 minutes each or until they are golden brown.
11. Cut them diagonally in half and serve them with chili sauce.

Mackerel Singgang (Ikan Kembung Singgang)

INGREDIENTS

1 medium-size mackerel
3 slice of galangal
2 garlic cloves
3 slice of tumeric root
1 piece of tamarind
4 okras
2 cups of water
salt

DIRECTIONS

1. Scale the mackerel. Remove the gill, gut, fin and dorsal.
2. Cut the mackerel into two.
3. Slice the garlic cloves thinly.
4. Add all ingredients into the pot except salt.
5. When the broth is boil, season with salt.
6. Serve while hot.

Chicken Porridge (Bubur Ayam)

My husband is sick today. He can't stop coughing. As I'm pregnant with our first child, he could not help to sleep outside so that I won't be contaminate like last time. Last night, he asked me to cook chicken porridge for him. So, that's is the first thing I'm gonna do today.

INGREDIENTS / BAHAN-BAHAN

1 cup of rice
1 cawan beras

2 cup of water
2 cawan air

10 g of ginger (skin peeled, chopped finely)
10 g halia (kulit dibuang, dihiris nipis-nipis)

100 g chicken meat (cubed)
100 g daging ayam (dipotong dadu)

salt
garam

1 tsbp granulated chicken stock
1 sudu besar stok ayam

1 sprig spring onion (slice thinly)
1 batang daun bawang (dipotong halus)

10 g dried anchovies
10 g ikan bilis kering

3 tbsp of oil (for frying)
3 sudu besar minyak masak (untuk menggoreng)

fried shallots (for garnish)
bawang goreng (untuk hiasan)

4 cups of water
4 cawan air

White pepper powder
Serbuk lada putih

DIRECTIONS / CARA-CARA

PORRIDGE

1. Wash the rice 3 times and discard the water.
2. Cook the rice in the electric rice cooker with 2 cup of water.
3. When the rice is cooked, remove the lid.
4. Add 4 cups of water, chicken meat, chicken stock and ginger.
5. Let it simmer in the electric rice cooker without the lid.
6. When the rice is soggy or porridge like, season with salt. Set aside.

FRIED ANCHOVIES 

1. Wash the anchovies 3 times, remove their heads if you want to. (Anchovies head contains high cholesterol amount). Discard the water.
2. Dry the anchovies with a paper towel.
3. Heat the oil in a wok.
4. When white smoke appeared, put the anchovies in.
5. Fry them with low heat until there turns golden (not brown, means they are burned) around 1 minute.
6. Take them out from the wok.
7. Dry them on paper towel.

SERVING

1. Ladle out the porridge into a bowl.
2. Garnish the porridge with spring onion, fried shallot and white pepper powder.

Onion Fritters (Cucur Bawang)

Usually eaten during tea time. This onion fritter is really easy to do and this recipe yield 14 fritters.

INGREDIENTS / BAHAN-BAHAN

1 cup of self-raising flour

1 cawan tepung naik sendiri

(BLUE KEYS SELF RAISING FLOUR / TEPUNG NAIK SENDIRI BLUE KEYS)

1/2 cup of water

1/2 cawan air

1 whole egg (grade C)

1 biji telur (gred C)

1/2 onion (diced)

1/2 labu bawang besar (didadu)

1/3 tsp sea salt

1/3 sudu teh garam

1 tbsp sugar

1 sudu besar gula

frying oil

minyak untuk menggoreng

DIRECTIONS / CARA-CARA

1. Heat frying oil in wok. 

Panaskan minyak dalam kuali.

2. Mix all the ingredients together until there is no lump.

Kacau semua bahan sehingga sebati.

3. Wait for the oil to produce white smoke before deep frying the fritters.

Tunggu minyak mengeluarkan asap putih baru mulakan menggoreng.

4. Put spoonful of the fritter when frying.

Masukkan cucur satu sudu bila menggoreng.

5. Fry 3 at a time because the fritter will expand.

Goreng 3 pada satu masa kerana cucur akan menggembang.

6. Flip the fritter and take it out when its color change to golden on both sides.

Terbalikkan dan angkat apabila warnanya berubah keemasan pada kedua-dua belah.