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.

Authentic Tom Yum

Tom Yum is a Thailand sour & spicy soup. It's very famous in Thailand and also in Malaysia. My family loves this soup very much. We will cook it 3 times in a week. My youngest sister really loves this soup and sometimes she will cook it for herself. This is the most easy recipe for anyone to pull off.

2 cups of water / prawns stock / shrimp stock
1 stalk of lemongrass, bashed and slice vertically
5 slices of galangal
6 kaffir lime leaves, tore with hand
lime juice from 2 limes
chicken / beef / seafood (mixture of prawn & squid)
oyster mushroom
Thai chilies, bashed with knife
2 tbsp nam pla (Thailand fish sauce)
1 tbsp prik pao (Thailand chili oil)
3 tbsp of evaporated milk / coconut milk
white pepper powder
cilantro, slice

DIRECTIONS
1. Heat a wok or pot.
2. Boil the water / shrimp stock / prawns stock first in a high heat.
3. Put in lemongrass, galangal, kaffir lime leaves and thai chilies.
4. Add in oyster mushroom.
3. Put chicken / beef / seafood and turn to medium heat.
5. Put fish sauce, chilli oil and evaporated milk / coconut milk.
6. Turn of the heat. Squeeze in the lime juice.
7. Transfer to a bowl.
8. Sprinkle white pepper and slice cilantro on top of the dish.

NOTES:
1. Make sure the water is boiled before putting meat.
2. If the dish is not salty, put more fish sauce but not salt.
3. In Thailand, this dish is season with MSG/ajinomoto but you can skip it if you don't want any MSG.
4. If the dish is not sour enough, you can add more lime juice or add slice tomato when boiling.
5.  To make the broth more tasty, you can use chicken bone stock or shrimp stock.
6. To make the dish less spicy, reduce the use of chilies or remove its seed.

Prawns / Shrimp Stock

Shrimp stock usually goes with making Tom Yum. However, I just can't find another way to cook the shrimp stock with. Maybe I'll create my own recipe after this.

INGREDIENTS

1 cup of shrimp / prawn

2 cup of water

DIRECTION 

1. Clean the shrimp / prawn by cutting his antennae and walking legs but leave other parts.

2. By using kitchen scissors, cut the abdominal segment and remove its vein.

3. Clean the prawns and rinse for 3 times.

4. Put the prawns in the pot and boil them until the water turn pinkish red

5. Sieve the broth.

6. Pull out the prawns head and leave the body and put the heads in a blender.

7. Put half of the broth in and blend until smooth.

8. Sieve the mixture and discard the hard shell.

9. Cool the stock and you can store it in the fridge for 3 days.

Fried Catfish with Condiment (Ikan Keli Goreng dengan Sambal)

INGREDIENT

For catfish
1 medium-sized catfish
1/3 tsp tumeric
1/3 tsp salt
3 tbsp flour
1 cup of water

2 tbsp cornstarch

For condiment

1 red onion
1 tomato
3 red chilies
5g shrimp paste
3 tbsp vinegar
3 tbsp sugar


DIRECTION

For catfish
1. Cut catfish into two.
2. Soak them with flour and water for 10 minutes. Set aside.
3. Rinse off from flour.
4. Rub catfish with tumeric powder, salt and cornstarch. Add a little bit of water.
5. Deep fry them until golden and crispy.

For condiment
1. Remove seed from chilies.
2. Blend red onion, tomato, chilies, vinegar, shrimp paste and sugar.
3. Using 3 tbsp of oil from frying catfish, fry the mixture until it turns dark red and fragrant.
4. Pour the condiment on top of the catfish.
5. Serve

Granola Muffin

dry ingredient
125 g of plain flour
1 tsp soda bicarbonate
1/4 tsp of salt


wet ingredient
- an egg
- 250 ml buttermilk
- 75ml of plain vegetable oil
- 175g brown sugar
= mix them

- wet ingredient into dry ingredient
- mixed
- 250g canola > mixed
- scoop using ice cream scoop
- put in oven 200C, 25 minutes
- cool for 10 minutes

Chocolate Loves Meringue (Chocolate Pavlova)

1. 6 egg whites mix until meringue
2. 300gm of sugar, add spoonful slowly.
stop mixer
3. Add vinegar
4. 3 tbs of cocoa powder add in using sieve.
5. dark chocolate 50g, chopped it
6. add the dark chocolate
7. fold the meringue gently
8. mount the meringue onto parchment paper
9. smooth the meirngue
10. preheat in oven 180C, gas mark 4,
11. put in oven 150C, gas mark 2
12. 1 hour 15m

Egg Whites Loves Sugar (Pavlova)

4 Grade A eggs

4 tablespoon of castor sugar / 60g

1 tsp of vanilla essence

2 tsp of corn starch

1 tsp of wine vinegar

1. Preheat the oven 180C, gas mark 4
2. Wipe mixing bowl and mixer, making sure they are dried. Cut lemon into half and rub inside the mixing bowl to remove grease.

3. Wash your egg and wipe the shell until dry.

4. Crack the egg open and separate egg whites from the yolk one by one in another bowl. Make sure there is no slightly yolk in the bowl.

5. Transfer to the mixing bowl and repeat step 2 for another 3 eggs.

6. Mix the egg whites with mixer until it became a little bit foamy for 30 seconds with slow speed.
7. Change to maximum speed until it turns into meringue.
8. Add in sugar a spoonful at a time until it becomes gorgeous meringue.
9. Stop the mixture.
10. Add wine vinegar, then cornstarch, lastly vanilla essence.
11. Fold them in.
12. Make circle on parchment paper.
13. Dump the meringue onto the line of circle
12. Put in oven, change in  150, and gas mark 2

Fragrant Margarine Rice (Nasi Marjerin Wangi)

INGREDIENTS / BAHAN-BAHAN

1 cup of rice

1 cawan nasi

1/4 tsp of salt

1/4 sudu teh garam

2 tsb of margarine "PELANGI Margarine" 

2 tsb marjerin "Marjerin PELANGI"

1/4 brown onion (diced)
1/4 bawang besar coklat (dadu)

1 slice of processed cheese "ANCHOR Cheese Slice"
1 keping keju "ANCHOR Cheese Slice"

1 tsp oregano powder
1 tsp serbuk oregano

1 tsp granulated chicken stock
1 tsp serbuk stok ayam

1/3 cup mixed vegetables (pea, corn & carrot)
1/3 cawan sayur campuran (kacang pis, jagung & lobak merah)

DIRECTIONS / CARA-CARA

1. Wash the rice for 3 times and discard all the water.
Basuh beras dan buang semua airnya.

2. Dilute chicken stock in the water. Set aside.
Larutkan stok ayam di dalam air. Biarkan.

3. Heat margarine in the rice pot on the stove on low heat.

Panaskan marjerin dalam periuk nasi di atas dapur.

4. Fry the diced onion until it caramelize.
Goreng bawang besar coklat sehingga keperangan.

5. Fry the mixed vegetable for a while.
Goreng sebentar sayur campuran.

6. Add rice and cook the rice for 30 seconds in the pot.
Masukkan beras dan masakkan beras selama 30 saat di dalam periuk.

7. Put in diluted chicken stock, salt, cheese and oregano powder.
Masukkan larutan stok ayam, garam, keju dan serbuk oregano.

8. Kacau sebentar sehingga keju larut.
Mix for a while until the cheese melt.

9. Taste the water, make sure it is salty enough for the rice.
Rasa air nasi, dan pastikan ianya cukup masin untuk nasi.

10. Put the pot back in the rice cooker and let it set.
Alihkan periuk ke dalam periuk nasi eletrik dan biarkan ia masak.

Tumeric Roasted Chicken (Ayam Bakar Berkunyit)

INGREDIENTS / BAHAN-BAHAN

2 piece of chicken (any part, reserve skin)

2 keping ayam (mana-mana bahagian, kulit tidak dibuang)

1/4 tsp of salt

1/4 sudu teh garam

1/3 tsp tumeric powder

1/3 sudu serbuk kunyit

DIRECTIONS / CARA-CARA

1. Heat a non-stick pan that has a lid.

Panaskan kuali leper yang mempunyai tudung.

2. Score the chicken to its bone so that it won't take long time to cook.
Kelar daging ayam sehingga ke tulang supaya ia tidak mengambil masa yang lama untuk dimasak.

3. Wash the chicken and rinse for 3 times.

Basuh ayam dan bilas sebanyak 3 kali.

4. Mix the tumeric powder and salt.
Campurkan serbuk kunyit dan garam.

5. Rub the tumeric-salt mixture on the chicken.
Sapukan campuran serbuk kunyit dan garam pada ayam.

6. Put the chicken in the hot pan and put its lid on.

Masukkan ayam ke dalam kuali panas dan tutup tudungnya.

7. Flip the chicken and prick the chicken using a knife to ensure it's fully cooked.
Terbalikkan ayam dan cucuk menggunakan pisau untuk memastikan ia telah masak sepenuhnya.

8. Take it out when it is done.
Hidangkan bila ianya telah masak.

**** You can also roast the chicken in the oven for 20 minutes at 150C.
Boleh juga memanggang ayam di dalam ketuhar selama 20 minit pada suhu 150C.

Tumeric Fried Chicken (Ayam Goreng Kunyit)

INGREDIENTS / BAHAN-BAHAN

2 piece of chicken (any part, reserve skin)

2 keping ayam (mana-mana bahagian, kulit tidak dibuang)

1/4 tsp of salt

1/4 sudu teh garam

1/3 tsp tumeric powder

1/3 sudu serbuk kunyit

frying oil

minyak untuk menggoreng

DIRECTIONS / CARA-CARA

1. Heat frying oil in wok. 

Panaskan minyak dalam kuali.

2. Score the chicken to its bone so that it won't take long time to cook.
Kelar daging ayam sehingga ke tulang supaya ia tidak mengambil masa yang lama untuk dimasak.

3. Wash the chicken and rinse for 3 times.

Basuh ayam dan bilas sebanyak 3 kali.

4. Mix the tumeric powder and salt.
Campurkan serbuk kunyit dan garam.

5. Rub the tumeric-salt mixture on the chicken.
Sapukan campuran serbuk kunyit dan garam pada ayam.

6. Wait for the oil to produce white smoke before deep frying the chicken.

Tunggu minyak mengeluarkan asap putih baru mulakan menggoreng.

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

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