Ingredients:
1 large chicken - deboned and cut into large pieces
For Marinade:
4 cloves garlic - ground
2 cm piece ginger - ground
2.5 cm unripe peeled papaya - ground
1 red chilli - ground
1 teaspoon salt
1/2 cup curd
2 tablespoons tomato sauce
juice of 1/2 lime
1 tablespoon oil
A pinch of nutmeg
For sauce:
4 cardamoms - seeds removed and ground
1 teaspoon ground black pepper
2 tablespoons oil
juice of 1/2 lime
Method:
Mix all the marinade ingredients and marinate chicken in it for 5 hours.
Skewer a few pieces of chicken on each skewer, and brown over a charcoal stove.
Keep basting the chicken with the marinate till all the mixture has been used up.
Finally, brush over with the basting sauce. Serve pipping hot.
Ingredients:
1 bitter gourd - remove seeds and slice
250 grams beef - sliced thinly
3-4 chillies - cut lengthwise
2 cloves garlic - crushed
3 tablespoons oil
salt to taste
serves 4-6 Method:
Heat oil and fry garlic until fragrant. Add in the slices of beef and fry over low heat until the beef is cooked.
Add in the bitter gourd and stir- fry.
Season to taste and sprinkle a little water cook the vegetable.
Dish out and serve garnished with chillies.
Ingredients:
10 spring roll skins
3 tablespoon oil
1 clove garlic - crushed
1 large onion - sliced finely
2 red chillies - sliced
3 potatoes- boiled and diced finely
150 grams green peas
1 teaspoon beef curry powder
1 spray fresh coriander leaves - chopped
1 tablespoon lemon juice
1/2 teaspoon salt
oil for deep frying
Serves 6-8
Method:
In a frying pan, heat the 3 tablespoons of oil and fry the onion until soft but not brown.
Add the crushed garlic and fry further for about a minute.
Turn down the heat, add the curry powder and fry gently for another couple of minutes.
Add the potatoes and peas and stir for a few seconds before adding all the other ingredients.
Stir well and set aside in a dish to cool.
Cut each spring roll skin into approximately 8cm squares.
Place a tablespoon of filling in each square and fold into a triangle.
Seal with a little water and deep fry until golden and crisp.
Ingredients:
24 sheets spring rolls wrappers
150 grams prawns minced
150 grams chicken meat minced
150 grams yam bean - peeled and grated and boiled until tender
1 medium carrot - grated and cooked for 2 minutes
1 small cucumber - shredded
2 eggs - beaten, made into omelette and shredded
2 pieces beancurd - fried and shredded
6 stalks spring onions - shredded
20 lettuce leaves
4 cloves garlic- crushed
3 green chillies - sliced
3 tablespoon sweet bean paste
3 tablespoon oil
Salt, pepper and sugar to taste
Sauce:
2 cloves garlic minced
2 red chillies minced
1 teaspoon salt
1 1/2 teaspoon sugar
1/2 cup vinegar
1 1/2 teaspoon water
Serves 6-8 Method:
Prepare sauce. Mix all the ingredients together, stirring until sugar dissolves.
Prepare filling. Heat oil and fry minced chicken meat and prawns.
Add garlic and fry until meat changes color. Add chillies and spring onions and cook for 3 minutes, stirring occasionally.
Add strained vegetables, sugar and bean paste. Cook for 5 minutes, then add shredded cucumber and bean curd.
Moisten the filling with sufficient water.
Spread a lettuce leaf on each spring roll wrapper and top with a spoonful of fillin. Garnish with shredded omelette.
Roll up and wet the edges to stick them down.
You can serve the poh piah raw or deep fried. Serve with sauce.
Ingredients:
2 eggplants
4 black mushrooms
1 cube of vegetarian ham
1 chilli parsley
1 tablespoon of low sodium salt
1 tablespoon of sugar
1 tablespoon of sweet spicy sauce
1 tablespoon of cornstarch
Method:
Cut the stems of eggplants and cube and softy black mushroom. Cut the stems and dice and vegetarian ham, chop chilli.
Heat oil, fry eggplants to soft, drain.
Heat another oil, sante black mushroom, add chilli chopped vegetarian ham to fry, put eggplants and spices on, thicken, spread white sesame oil, parsley before turn off.
Ingredients:
1 Vegetarian Fish
2 Pieces of pineapple
1 Green bell pepper
1 red bell pepper
Parsley
2 tablespoon of low sodium salt
1/2 tablespoon of sugar
1 tablespoon of vinegar
2 tablespoon of ketchup
1 tablespoon f cornstarch water
1 tablespoon of white sesame oil
Method:
Cube the pineapple, keep the seeds of green bell pepper and red bell pepper away, sliced.
Fried the fish until to golden, cube and put them on.
Heat oil, fry the pineapple, green and red bell pepper with a little of water.
Then add salt, sugar, vinegar, ketchup, thicken by starch water, spread white sesame oil on the fish before close fire. Garnish by parsley.
Ingredients:
1 clove garlic
1 tablespoon shrimp paste
35 dried chillies
3 cm piece turmeric
10 stalks lemon grass
500 grams shallots
20 cups of water
8 pieces asam gelugur
30 stalks daun kesum
2 stalks bunga kantan
6 tablespoon sugar
2 tablespoon salt
1kilo fish
2 kilo coarse rice vermicelli
6 tablespoon shrimp paste - mixed with 3/4 cup water
For garnishing:
1 pineapple - sliced
3 cucumbers - thinly shredded
1 bunch mint leaves
250 grams large onions - diced
15 green chillies - sliced
12 red chillies - sliced
120 grams preserved leeks - sliced
Method:
1 clove garlic, 1 tablespoon shrimp paste, 35 dried chillies, 3 cm
piece turmeric, 10 stalks lemon grass, 500 grams shallots, ground to a
paste.
Soak the tamarind in water. Squeeze and strain out the juice. Bring
to the boil with ground paste and dried tamarind, daun kesum, bunga
kantan, sugar and salt. Boil for 10 minutes.
Add the fish and allow gravy to simmer for 15 minutes until the fish is cooked. Remove to cool. Set aside and flake.
Let the gravy simmer for 1 hour
Remove the daun kesum and bunga kantan. Return the flaked fish to the gravy and bring to boil.
To serve, place the rice vermicelli in individual bowls, put the garnishing on top and pour the gravy over.
Serves 4-6
