Ayam masak merah

•1 whole chicken, cut into pieces
•5 shallots
•10 dried chillis
•3 cloves of garlic
•1 can tomato puree (140 grams or 4.9 oz.)
•1/4 cup liquid gula melaka or palm sugar **
•1/8 cup kecap manis
•1/2 cube chicken bouillon cube
•1/4 cup of water
•1 tsp salt, plus more for seasoning the chicken

Garnish:
1/2 biji bawang besar- potong bulat
kacang hijau secukupnya

Lightly salt the chicken pieces and set them aside for half an hour before cooking. Soak the dried chillis in hot water for five minutes until they're soft. Drain them and then set them aside.

Using a blender, puree the shallots, chillies, garlic and enough water so that you form a wet paste. This is known in Malay as the rempah, or seasoning paste that will form the flavor backbone of the dish. Set this rempah aside.

Pour enough oil into a wok so that the oil comes up two or three inches high--heat the oil. When it's crackling hot, fry the chicken pieces until they start to turn golden but are not fully cooked. Remove the chicken and set it aside.

Pour out the hot oil in the wok, reserving about 1/4 cup of oil. Heat that 1/4 cup of oil--when it's hot again, add the rempah to the wok and fry it over high heat until it's fragrant and you can really smell the spices. Add 1/4 cup of water and the 1/2 chicken bouillon cube and mix it up, making sure that the cube dissolves. Add tomato puree, then gradually stir in the kecap manis. Look at the color carefully--you want it to be a dark crimson. If it starts getting too dark, dial back on your kecap manis, which sweetens it.

Stir in the gula melaka then add 1 tsp of salt and the chicken pieces. Fry it altogether until the chicken is completely cooked through, which should just be a few minutes.


Serve hot with steamed rice.

Sambal Goreng Tempe

Ingredients:
1 packet tempe (6cm x 6cm), diced
1 tauhu, diced 1 potatoe, diced
handful of suhun, deep fried
2 tbs dried shrimp, pounded ( prawns may be used )
2 tbs chillie paste
1 onion, chopped
2 garlics, chopped
A little asam jawa juice
1/2 cup coconut milk

Instructions:
1. Deep fry tempe, tauhu and potatoe. Keep aside.
2. With little cooking oil stir fry onion, garlics and dried shrimp.
3. Add chilie paste and stir. Pour in some water.
4. When gravy is well mixed, add in salt adn sugar to taste.
5. Add coconut powder and asam jawa juice.
6. When gravy starts thickening, add in fried tempe, tauhu and potatoe.
7. Continue stirring until gravy fully coated the fried ingredients. Finally add in deep fried suhun, stir until mixed well and ready to serve.

Pulut Kuning

Bahan-bahan:
1/2 kilo beras pulut
3 camca serbuk kunyit
2 keping asam gelugur
Air secukupnya utk merendam pulut
2 cawan santan
2 camca garam
1 sudu besar gula

Cara-cara:
1. Rendam pulut dengan serbuk kunyit dan asam gelugur selama lebih dari satu jam.
2. Sesekali hendaklah dikacau supaya rata salutan warna kuning pada beras pulut.
3. Alas loyang pengukus dengan daun pisang atau daun pandan. Tuangkan beras pulut.
4. Kukus sehingga asap keluar dari penutup kukusan.
5. Keluarkan loyang dan gaulkan santan yg telah dicampur garam dan gula.
6. Kukus semula hingga pulut masak dan elok lembutnya. Sesekali elok digaul pulut di dalam loyang menggunakan senduk kayu supaya rata masaknya.
7. Angkat loyang kukusan. Pulut boleh dihidang dengan rendang daging atau ayam.

Tau Suan

Tau Suan is my most fav food.. espeacially when added more yew char kwey.. yummy!! this is so easy to make.It is definitely much cheaper to make this at home than to eat it outside, plus you can adjust the sweetness according to your liking. Most importantly, you can have generous, unlimited servings.



Ingredients:
150g split green (mung) bean
2 pandan leaves, washed and tied to a knot
50g rock sugar500ml water
1 “yew char kwey” , sliced

Thickener:
40g sweet potato flour (or water chestnut flour), mixed with 125ml (1/2 cup) water

Directions:

1. Soak the beans in water for 1 hour, drained and rinse again with water. Drain again.
2. Steam the beans for about 30 minutes, or until they are soft.
3. In a pot, add water, pandan leaves and sugar. Bring to the boil, reduce heat, and add in the steamed beans.
4. Before using the thickener, stir the solution again to make sure it is even. Stir in the thickener slowly until mixture thickens (you do not need to add all … stop adding once it becomes the thickness that you like. I used only 3/4 of the amount).
5. Ladle into serving bowls and top with you tiao. Serve hot or warm.

Butter Cookies

Ingredients :
30 g icing sugar
1 tsp vanilla essence
A pinch of salt
130 g Plain flour
100 g corn flour
180 g butter
A little flour for dusting and some icing sugar for the garnish

Method :
1. Set the oven to 160 degrees Celsius.
2. Mix butter and the icing sugar for a minute on medium speed and then increase the speed to high.
3. Once the sugar is well-mixed with the butter, add the salt and the vanilla essence.
4. Return the mixer to a low speed and add the flour.
5. Next, add the corn flour but mix it only until it is evenly combined.
6. Turn off the mixer and scrape the dough from the attachment.
7. Now allow the biscuit dough to chill in the refrigerator for at least 2 hours.
8. Sprinkle your work area, the dough, and the rolling pin with a little flour.
9. Slowly and gently roll the dough to a uniform thickness of about 1/2 of a centimetre.
10. Now using the cutter, carefully make the individual biscuits.
11. To make it easier, you can dip the cutter into a little flour.
12. Use the small knife to help transfer the biscuits to the baking tray covered in baking paper. 13. Place your biscuits into the oven and let them bake for 15 minutes at 160 degrees Celsius. 14.They should have a whitish appearance when done.
15. You can now take your butter biscuits out of the oven and let them cool a bit.
16. While still warm, sprinkle them with a little icing sugar.
17. Your biscuits are now ready to serve. If you can make yourself wait, let them cool to room temperature.

Enjoy!

Daging Kicap Pedas

Bahan-bahan :
500gm daging lembu, di hiris nipis .


Bahan kisar :
2 biji bawang besar
4 biji bawang putih
2 inci halia dua batang serai lengkuas
20 tangkai cili kering
2 inci Kulit Kayu manis
3 kuntum Bunga Lawang
3 biji Buah Pelaga
3 kuntum Bunga Cengkih
2 keping asam gelugor
5 sudu makan kicap manis
Garam & gula secukup rasa

Cara-cara:
1. Panaskan sedikit minyak dan tumiskan bahan kisar dan rempah2. Masukkan daging dan masak sehingga daging empuk. Boleh tambah air dalam proses melembutkan daging itu.

2. Bila daging sudah lembut, masukkan asam gelugor. Masukkan kicap, perasakan dengan garam dan gula.

Asam Pedas Ikan

BAHAN-BAHAN:
Seekor Ikan pilihan saiz besar
1 biji bawang besar, dimayang
3 biji bawang putih, dimayang
2cm halia, dihiris nipis
Sebatang serai, diketuk
2cm lengkuas, dihiris nipis
1/2 mangkuk cili kisar
Belacan, sebesar ibu jari
Air asam jawa secukupnya
Secekak daun kesum
1 biji tomato segar
Minyak utk menumis
Air secukupnya

CARA-CARA:
1. Tumis semua bawang, halia, serai, lengkuas dan belacan hingga layu.
2. Masukkan cili kisar dan tumis hingga pecah minyak.
3. Masukkan air secukupnya, biarkan mendidih.
4. Masukkan ikan. Kacau sebentar.
5. Masukkan daun kesom, bunga kantan dan air asam jawa.
6. Kacau rata, perasakan dengan garam gula.
7. Bila dah mendidih dan masak, tutup api dan masukkan buah tomato. HIdangkan.

Cuba lah.. pasti sedap hingga menjilat jari...