Sambal Telur (Boiled Eggs Cooked in Chillies)

Ingredients:

• 3 hard boiled eggs (all cut vertically in half)
• 2 teaspoon of cooking oil
• ½ cup of coconut milk

Grinded together:

• 10 small red onions
• 1 clove of garlic
• 2.5 cm baked shrimp paste
• 1 teaspoon of sugar
• 2 teaspoon of tamarind juice
• salt up to taste
• 1 piece of omelete
• slices of cucumbers

• 8 pieces of dried chillies
• 3 fresh red chillies
• 1 teaspoon of salt

Preparation method:

• Heat up cooking oilwithh medium flame
• Put in the grinded ingredients and fry until oil is seen surrounding the mixture
• Reduce a bit the stove flame, pour in the coconut milk and continue heating and stirring until it sizzles.
• Pour in the tamarind juice and add in salt as required
• Continue heating until mixture become thicker
• Place the boiled eggs into the mixture and roll them over to be covered with the mixture
• When the mixture sizzle, cut off flame
• Serve it with rice or bread
  

Nasi Lemak Sambal Udang (Rice with Prawn & chillies)

Ingredients:

• 1 Cup Rice,(washed and drained)
• 2 Cups Santan
• 1 Pandan Leaf, (tied in a Knot)
• 1/4 Teaspoon Salt

Ingredients for Prawn Sambal:

• 10-12 Prawns,(shelled and de-veined)
• 1 Large Onion,(sliced)
• 1/4 Teaspoon Salt
• 1 Teaspoon Sugar
• 2 Tablespoons Tamarind Juice
• 2 Tablespoons Cooking Oil\

Pound together:

• 2 Dried Chillies
• 2 Fresh Chillies
• 1 Small Piece Blacan
• 1/2-inch piece Lengkuss
• 1 Candle Nut

Ingredients for Garnishing:

• 2 Hard-Boiled Eggs,(cut in wedges).
• 2 Tablespoons Ikan Bilis,(deep-fried till crisp).
• 1 Piece Yellow Bean Curd,(deep-fried & sliced thinly).
• 1/4 Cucumber,(sliced thinly).
• 2 oz Kangkong,(scalded)

Preparation Method:

• Wash and clean the rice and put it in a small pot. Add the Santan and the Pandan Leaf and bring to the Boil.
• When the rice begins to boil, lower the heat.
• Simmer gently for 10 -15 minutes until all the water has been absorbed and remove from the heat.
• Loosen rice grains with chopsticks. Cover up and allow rice to cook in its own heat for 10-15 minutes.
• While the rice is cooking, prepare the Garnishing and Prawn Sambal.
• For the Sambal, heat oil and fry the onions until slightly brown.
• Add the pounded ingredients and fry until fragrant. Add Prawns and fry for 2 - 3 minutes.
• Add Sugar, Salt and Tamarind Juice. Allow to cook for another 4-5 minutes and serve.
• Serve the rice with the Sambal and other Garnishing.
  

Radix Fried Chicken RFC (KFC equivalent from Malaysia)

Ingredients:

• 300gm RFC Herbal Flour
• 15 pieces of chicken
• Cold plain water
• Cooking oil to deep fry

Preparation Method:

• Place the herbal flour in a close container together with the chicken and simply shake them together until the chicken pieces are covered with the flour
• For thicker and crispier chicken, take out the pieces and dip into cold water before repeating the previous step
• Heat up the cooking oil and deep fry the chicken until brownish. simply add pepper during first step for spicier taste

Doesnt know where to purchase RFC Herbal Flour? visit www.muslimcollection.blogspot.com

Roti Canai

Ingredient:

• 500g Wheat flour, medium protein (Blue Ferry or Bintang) 15g of Sugar
• 7.5g of Salt
• 10g Condensed milk
• 10 g Egg
• 10g Margarine
• 280ml Water

Preparation Method:

• Dissolve sugar and salt in water. Add milk, egg and flour and blend well. Add the margarine.
• Knead the dough until smooth and no longer sticky. Divide dough into70 g pieces.
• Shape the dough into balls and coat with margarine. Cover the dough and leave for about five hours or overnight.
• Gently press the dough with palm, stretching it slightly. Hold the dough and stretch to expand the dough piece. Repeat this step for about eight times.
• Finally you should get a piece of thin sheet of dough. Fold up or coil into a lump.
• Leave the dough for ten minutes. Fry on both sides over medium heat until golden brown.
• Serve Roti Canai with Curry
  

Ayam Masak Lemak (Chicken cook in mixture of tumeric and coconut milk)

Ingredients:

• 500-800 grams of chicken
• 1 tin of coconut milk
• cooking oil
• salt and sugar
• serai (botanical name: Cymbopogen citratus)

To be blended:

• 2-3 small onions
• 1 clove garlic
• 12 bird's eye chilli pepper
• 3 cm of tumeric
• 3 cm of ginger
• 3 cm of galangal

Preparation Method:

• fry blended ingredients until aromatic.
• put in the serai which had been crush a little bit
• Stir well
• Put in chicken and followed by coconut milk
• Stir and wait until it comes to a sizzling consistency
• put in salt as required
• Maintain heat with small fire until the chicken cook

Asam Laksa (Asean Spaghetty Equivalent)

Ingredients:

(Step 1)

• Ground spice ingredients
• 15 fresh red chillies
• 15 dried red chillies
• 150g shallots
• 10 cloves garlic
• 40g galangal (lengkuas)
• 2cm knob fresh turmeric root
• 1 tsp belacan stock granules

(Step 2)

• 4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
• 300ml water
• 10 sprigs polygonum leaves (daun kesom)
• 3 pieces dried tamarind skin (asam keping)
• 3 stalks lemon grass, lightly smashed
• 1.8 litres water

(Step 3)

• 1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
• 1 cup water
• 1 kg fresh laksa noodles

Seasoning:

• 2 tbsp sugar or to taste
• Salt to taste

Garnishing:

• 1 wild ginger bud (bunga kantan), halved and finely shredded
• 1 cucumber shredded
• 1/2 pineapple, sliced and shredded
• 1 onion, finely sliced.
• 2 red chillies, seeded and sliced
• A few sprigs mint leaves (daun pudina)
• Prawn paste (har koe), diluted with water to a drizzle consistency

Preparation Method:

Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside. Put tamarind juice, ground ingredients (Step 1), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1–2 minutes.

Serving:

Put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.

Chicken Curry (Malay Style)

Ingredients

• 1 whole chicken (cut into 12 pieces)
• ½ cup cooking oil
• 2 tea spoon of clarified butter
• 3 tea spoon of meat curry powder
• 1 tea spoon of cumin powder
• 1 tea spoon of coriander powder
• 1 tea spoon of chilly powder
• 2 tea spoon of kerisik (toasted, grounded coconut paste)
• 2 cups of cocnut milk
• 5 potatoes
• 3 tomatoes
• 3 green chillies
• Salt

To be Blended:

• 8 onions diced
• 4 cloves of garlic diced
• 3 cm ginger

Ingredients to be pre- fry (tumis):

• 6 onions diced
• 4 cloves of garlic diced
• 3 cm ginger
• 1 springs of curry leaves
• 6 cm cinnamon
• 5 cloves
• 3 star anises
• 5 cardamons
• ½ tea spoon of cumin powder

Preparation Method:

• Heat up the cooking oil and put in all the ingredients which are to be pre-fired.Stir well while frying until the aroma comes out.
• Put in the curry powder, cumin powder, coriander powder, chilly powder & blended ingredients. Stir well until the oil seems to be at the edge of the mixture.
• put in the cleaned chicken with some water. Stir well until chicken becomes tender.
• Pour in coconut milk, potatoes, kerisik and salt & let the mixture sizzle. When the potatoes already softened, put in tomatoes, green chillies.
• Finally stir again and let the mixture sizzle before serving.

Beef Curry (Malay Style)

Ingredients:

• 1 ½ kg beef
• 125 ml cooking oil
• 5 big onions diced
• 12 cloves of garlic
• 2 aniseeds/ star anise
• 2.5 cm of cinnamon
• 4 cardamons
• 4 springs of curry leaves
• 70 g of curry powder mixed with 125 ml of water as paste
• 1 litre of mild coconut milk
• 500 ml of concentrated coconut milk
• 3 potatoes diced
• salt

Preparation Method:

• Cut and slice the beef into small pieces
• Heat- up cooking oil
• fry with small fire onions, garlics and all the spices until brownish.
• Put in the curry leaves and curry paste and cook with small fire until aromatic.
• Pour in some mild coconut milk if the mixture become too dry and sticky.
• Put in the beef and cook until the mixture is seems nearly dry
• pour in the rest of the mild coconut milk and cook until sizzle. close the lid and let the beef cook and become tender (approx 1/2 hour).
• Put in potatoes and let it cook till it soft
• Finally, put in salt and concentrated coconut milk and stir well. Wait till the curry sizzle and ready to be served

Shrimp paste with grinded chillies (Sambal belacan)

Ingredients

• 4 red chillies
• 10 small chillies
• 2-3 inches of shrimp paste (belacan)
• 2 limes
• 2 spoon of cooking oil
• a dash of salt and sugar
  

Preparing Method

1. Cut the red and small chillies into small pieces.- Heat up the cooking oil. Put in chillies and shrimp paste and then fry them for 5 minutes. Don't forget to stir it while frying.
2. Transfer all the fried mixture into a stone mortar.
3. Grind and mush them until perfectly mixed.
4. Finally serve it in a dish with some limes juice squeezed on it.
5. Best to be eaten with grilled or fried fish as a dipping sauce.

Hot and Sour Mackerel (Asam Pedas Tenggiri)

Cuisine: Malay
Cooking Method: Curry

Ingredients
• 450g to 500g mackerel (ikan tenggiri), cut into slices and seasoned to taste with salt and pepper
• 2 stalks lemon grass, smashed
• 2 sprigs polygonum (daun kesom)
• 1/2 tsp Maggi shrimp paste (belacan) granules
• 1 1/2 cups tamarind juice
• 3 lady fingers

(A) Grind or pound finely:
• 12 to 15 red chillies
• 10 shallots
• 2 cloves garlic
• l.5cm fresh tumeric

Seasoning:
• Salt and sugar to taste
• Dash of pepper

Garnishing:
• 1 torch ginger flower (bunga kantan) sliced thinly

Method
Deep fry fish in hot oil until lightly brown. Remove fish and drain well. Leave two to three tablespoons of oil in the pan. Add lemon grass and ground ingredients. Fry until aromatic. Add polygonum (daun kesom) and tamarind juice.

Bring to a boil, then reduce heat and simmer for five minutes. Add ladies fingers, seasoning and fish. Simmer until gravy is according to desired thickness. Scoop into a serving bowl and garnish.

Serve hot with rice.