Recipe: Nasi Lemak Ingredients
Recipe: Nasi Lemak Ingredients
Recipe: Nasi Lemak Ingredients
a knot as shown above) Salt to taste 1 small can of coconut milk (5.6 oz size) Some water Tamarind Juice 1 cup of water Tamarind pulp (size of a small ping pong ball) Sambal Ikan Bilis (Dried anchovies sambal) 1/2 red onion 1 cup ikan bilis (dried anchovies) 1 clove garlic 4 shallots 10 dried chillies 1 teaspoon of belacan (prawn paste) 1/4 teaspoon of salt 1 tablespoon of sugar Other ingredients 2 hard boiled eggs (cut into half) 3 small fish (sardines or smelt fish) 1 small cucumber (cut into slices and then quartered) Method: 1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice. 2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside. 3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor. 4. Slice the red onion into rings. 5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. 6. Heat some oil in a pan and fry the spice paste until fragrant. 7. Add in the onion rings. 8. Add in the ikan bilis and stir well. 9. Add tamarind juice, salt, and sugar. 10. Simmer on low heat until the gravy thickens. Set aside. 11. Clean the small fish, cut them into half and season with salt. Deep fry. 12. Cut the cucumber into slices and then quartered into four small pieces. 13. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice. 14. Serve with fried fish, cucumber slices, and hard-boiled eggs.
Curry puff
Ingredients : 225 g 575 g 3 tablespoons 4 2 1 teaspoon 1 4 teaspoons 450 g 1 1 tablespoon 6 tablespoons unsalted butter plain flour vegetable oil plus extra for deep frying shallots, thinly sliced cloves garlic, finely crushed grated fresh root ginger fresh green chili, cored, seeded and finely chopped curry powder minced beef, lamb or chicken potato, finely chopped lime juice or to taste chopped celery leaves celery leaves, to garnish
Method :
1. Melt butter with 2 tablespoons water. 2. In a bowl, combine butter mixture with flour, a pinch of salt and about 6
tablespoons of water to give a medium soft dough.
3. Transfer to a work surface and knead for about 10 minutes. 4. Form into a ball. 5. Brush with oil and put in a plastic bag. 6. Leave for at least 30 minutes. 7. Heat oil in a frying pan. 8. Add shallots and fry for 4-5 minutes until browned. 9. Stir in garlic, ginger, chili and curry powder. 10. Add meat and cook until pale, stirring to break up lumps. 11. Stir in potato, lime juice, salt to taste and 2 tablespoons water. 12. Simmer gently, covered for 15 - 20 minutes until meat and potatoes are tender. 13. Add celery leaves and cook for 2 minutes. 14. If necessary, increase heat and boil to drive off excess moisture, stirring. 15. Knead dough. 16. Break off a 2.5 cm (1 inch) piece. 17. Form into a smooth ball then roll to a 10 cm dish. 18. Put 2 teaspoons meat mixture along centre. 19. Brush edge of dough circle with water and fold dough over filling. 20. Pinch edges together to seal. 21. Place, pinched end up, on a plate. 22. Repeat with remaining filling and dough. 23. Heat enough oil for deep frying in a wok or deep fryer over medium low heat. 24. Place a few curry puffs in the wok or fryer at one time, so they are not crowded,
and fry slowly until golden.
25. Turn them over so they cook evenly. 26. Remove with a slotted spoon and drain on absorbent kitchen paper. 27. Serve warm, garnished with celery leaves.
Rending ayam Ingredients : 1 16 cups 2 tbsp 8 cm 4 4 4 20 6 8 cm chicken coconut milk from 4 coconuts chili paste piece galangal screw pine leaves lime leaves turmeric leaves shallots cloves garlic piece ginger salt to taste
Method :
1. 2. 3. 4.
Wash the chicken and cut into bite sized pieces. Mix the pounded ingredients with the chili paste. Extract coconut milk from the coconut. over very low flame until the gravy is dry and chicken is tender.
Put the chicken, coconut milk, chili paste mixture and the rest of the ingredients in a pan and c