5 Recipes 06

Recipes
Nasi Lemak
Ingredients:
• 2 cups rice
• 2 pandan leaves (tied in knot)
• 1 shallot - chopped
• 10 tsp thick coconut milk
• 1 small piece sliced ginger
• Salt and sugar to taste
• 1/2 cup dried ikan bilis (anchovies)
• 4 shallots
• 1 small piece belacan (shrimp paste)
• 1 clove garlic
• 1 large onion - sliced
• 1/2 cup tamarind juice
• 8 dried chillies - soaked
To prepare:
• Wash and clean rice

• Add 2 cups of water and coconut milk
• Add shallots, gigner and pandan leaves
• Bring to boil, lower heat, simmer for about 10-15 minutes until water has been
absorbed
• Loosen rice grains with wooden ladle
• Cover pot and leave rice to cook for 10-15 minutes
• Ready to serve.
Sambal Udang (Spicy Prawns)

Ingredients:
1 lb med to large-sized prawns or shrimp
4 tbsp peanut or vegetable oil
1 large onion, sliced
2 ripe tomatoes, quartered
1 tbsp tamarind paste
1 cup water
1 tsp palm sugar or dark brown sugar
salt to taste
To be ground into a paste:

10 Dried chillies (soak in water)
6 Red chillies
1 tsp Shrimp paste (belacan)
4 macadamia nuts
8 shallots
4 cloves garlic
Preparation:
1. Grind ingredients for paste.
2. Stir-fry the paste in oil and add tomatoes, onions and tamarind paste.
3. Add sugar and salt, then cook till the gravy thickens.
4. Add prawns and stir-fry till prawns turn pink.
5. Serve with hot steamed rice.
SAYUR LODEH (Malay Mixed Vegetable Curry)
Ingredients:
2 Coconuts - freshly grated and squeezed for coconut milk
Group A
8 pieces Beancurd
10 Long Beans
1/2 Cabbage
4 Eggplants (optional)
2 medium-sized Turnips
Group B
2 medium Onions
4 cloves Garlic
2-cm length of Ginger
6 Red Chillies
Group C
2 stalks Lemongrass
4 sq cm Belacan
20 dried Ikan Bilis
1 teaspoon Turmeric Powder
1 teaspoon Coriander Seeds
1 teaspoon Cumin
2 Bay Leaves
Method:
Preparation of Ingredients in Group A
1. Slice beancurd into 4 triangles. (Slice diagonally across all

four corners).
2. Cut long bean into lengths of about 1.5 inches at a diagonal
slant.
3. Cut cabbage into 4-5 wedges.
4. Slice eggplant at a diagonal slant.
5. Cut turnips into chunky sticks.
Preparation of Ingredients in Group B
1. Slice onions, ginger and garlic.

2. Deseed chillies and slice finely.
Preparation of Ingredients in Group C
1. Pound all ingredients in Group C with a pestle and mortar.

(Or grind in a food processor).
1. In a large pot, heat about three-quarters cup of cooking oil.

2. Fry C until fragrant, stir in B, until the onions and chillis are soft.
3. Pour in 2 large bowls of coconut milk.
4. When it comes to a boil, drop all vegetables, bay leaves and the remaining
coconut milk.
5. Stir now and then and allow it to come to a boil.
6. Serve in a deep plate / bowl with rice or lontong, sprinkle some serundeng over it,
together with some malay-style chilli sauce on the side. (Lontong should be
served either cubed or sliced into rounds or squares.
Beef Rendang
INGREDIENTS
• 1 1b/ 500g beef (cleaned & cut into cubes)

• salt & pepper to taste
• 1 1/2pt/ 900ml thick santan (coconut milk)
• 1 stalk lemon grass (crushed)
• 1 turmeric leaf (shredded)
GROUND INGREDIENTS
• 12 red chillies
• 1 in/ 2.5cm piece galangal (lengkuas)
• 5 cloves garlic
• 15 - 20 shallots
• 1 in/ 2.5cm piece ginger
• 1/2 in/ 1.3cm piece tumeric
• 2 tsp salt
To prepare:
• Season meat with salt and pepper. Leave aside for 20 to 30 minutes.
• In a pan, mix together the santan (coconut milk) and ground ingredients.
• Place over medium heat and stirl slowly to the boil.
• Add meat and continue boiling for 10 minutes.
• Put in the lemon grass, turmeric leaf and seasoning to taste.
• Reduce heat to low.
• Simmer till meat is done and dark brown in colour.
• When the gravy becomes oily in texture, remove from flame.
• Discard lemon grass and turmeric leaf.
Kari Ayam or Chicken Curry

Ingredients:
• 1 whole chicken - cut into pieces, skin removed

• 2 large potatoes - peeled, cut into sixths
• 1/2 tin coconut milk
• 20 slice shallots
• 2 garlic cloves - crushed
• 2 cm piece ginger - crushed
• 1 lime
• 3 tsp curry powder (add a little water to form paste)
• 2 cloves and 1 star anise
• 1 pot water
• Blend 10 shallots with ginger and garlic

• Rub chicken with ginger-shallot paste and set aside for 15-20 minutes
• Fry remaining onions, cinnamon, cloves and star anise until fragrant
• Add curry paste and fry until oil split from paste
• Add chicken and fry until flesh turns white
• Add 1/2 tin coconut milk and enough water to cover chicken
• Bring to boil and simmer until chicken is cook and curry thickens
• Add potatoes and allow to cook
• Squeeze 1 lime over curry and cover pot
*Serves best with rice or roti prata

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Recipes

• Wash and clean rice

Sambal Udang (Spicy Prawns)

To be ground into a paste:

1. Grind ingredients for paste.

4. Add prawns and stir-fry till prawns turn pink.

5. Serve with hot steamed rice.

SAYUR LODEH (Malay Mixed Vegetable Curry)

1. Slice beancurd into 4 triangles. (Slice diagonally across all

Preparation of Ingredients in Group B

1. Slice onions, ginger and garlic.

Preparation of Ingredients in Group C

1. Pound all ingredients in Group C with a pestle and mortar.

1. In a large pot, heat about three-quarters cup of cooking oil.

• 1 1b/ 500g beef (cleaned & cut into cubes)

Kari Ayam or Chicken Curry

• 1 whole chicken - cut into pieces, skin removed

• Blend 10 shallots with ginger and garlic

*Serves best with rice or roti prata

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