Tomato Chicken Curry

Tomato Chicken Curry

Method:

Heat ghee, add ingredients for frying and fry till fragrant. Add chicken, fry for about 5 minutes, then add water, cover pot and bring to the boil. Mix tomato puree with a little water. When curry is boiling, add tomato puree and continue boiling till chicken is tender. When serving garnish with mint leaves.

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Bitter Gourd with fried bean curd

bitter gourd fried bean curd

Method:

Heat oil, add ground ingredients and salt and fry till fragrant. Add shrimps and fry for a few minutes. Add taukwa and coconut milk, and bring to the boil. When gravy thickens, add bitter gourd and cook till fairly dry, stirring now and then.

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Banana in Gula Melaka Syrup

banana with brown sugar

Method:

Combine gula Melaka, granulated sugar, water and pandan leaf in a saucepan and put over heat to dissolve sugar. When sugar has dissolved, strain syrup into another saucepan, add sohoon and bananas. Bring to the boil and leave to cook for 5 minutes.
Serve with coconut milk sauce.

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Mackerel with Spicy Tamarind Sauce

Mackerel with Spicy Tamarind Sauce
asam pedas melaka (kuah lada)

Method:

Grind the following ingredients starting with coriander then cumin, fennel, turmeric, chillies, belacan, coconut, garlic, ginger and onion, adding each ingredient only when the previous one is finely ground.
Heat oil, add ground ingredients and fry till fragrant.
Add salt and tamarind juice, stir, then add fish.
Cover and bring to the boil then add cabbage slices.
As soon as cabbage is cooked, remove from heat. Do not overcook cabbage.

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Young Corn And Mushroom In Coconut Milk

young corn mushroom curry

Method:

Heat oil, fry ground ingredients till fragrant. Add corn and mushroom, stir for a minute, then add coconut milk and salt and bring to the boil. Add chilli padi, leave to boil for a little longer then add shrimps and continue to boil, stirring all the time, for another 10 minutes.

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Carrot Sweet

Carrot Sweet Dessert

Method:

Put grated carrots and milk in a large, heavy saucepan and cook over high heat.
When liquid is reduced by half, add sugar, ghee and rose water, and continue cooking, stirring now and then.
When sugar has dissolved, lower heat, add almonds and cook for about 5 minutes. Add sultanas and continue to cook, stirring frequently.
When almost dry, add cashew nuts. When the mixture is dry and leaves the sides of the pan, remove from heat and sprinkle with cardamom seeds.
Spread mixture in a sandwich tin or cake tray and allow to cool, then cut into squares or diamond shapes. Alternatively, put a tablespoonful of mixture in the centre of a rectangular piece of cellophane paper, decorate with a cherry and almond slivers and wrap to form a neat package. Repeat till all the mixture is used.

Note:
The whole cooking process takes about an hour.

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Jack Fruit in Coconut Milk

jack fruit in coconut milk

Method:

Boil jackfruit in salted water for about 10 minutes or until half cooked. Drain and put in a large pot with salt fish bones, shrimps, salt, daun selaseh, ground ingredients and thin coconut milk. Bring to the boil over medium heat, stirring while it is cooking. Boil for a minute or two then add thick coconut milk. Bring back to the boil over low heat, and cook stirring all the time for 10-15 minutes.

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Sweet Potato Balls

sweet potato balls

Method:

Squeeze juice from crushed pandan leaves into mashed sweet potatoes.
Add flour and a pinch of salt and mix.
Take a small lump of dough, flatten it, put a few slivers of gula Melaka in the middle and roll into a ball.
Repeat till all the dough is used up.
Boil a pan of water. Drop sweet potato balls into boiling water.
Remove when they rise to the surface, drain and roll in steamed coconut.

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