Tradisional Rendang

INGREDIENTS
Meat- 600g
Chili padi- 30
Ginger- 21/2 cm
Galangal- 21/2 cm
Shallot- 15 vloves
Garlic- 5 cloves
Fresh tumeric Lemongrass (bruised)- 1 cm
Turmeric leaf- 3 stalks
Coconout- 2pcs
Desiccated coconut- 2
Salt & sufar to taste- 2tbsp

METHOD
1) Clean the meat and cut into pieces of 2cm in thickness.
2) Cut the coconut squeeze for 2 cups of thick coconut milk.
3) Grind the garlic,shallot,ginger,turmeric,galangal and chilli padi till
well combined.
4) Pour the grinded ingredients into a pot,add in meat,turmeric leaves
and lemongrass.Pour in coconut milk,desiccared coconut,salt and
sugar to taste.
5) Cook over medium heat.Stir fry until the gravy is dried and serve.

Acar Telur

INGREDIENT
Boiled egg - 5
Red chilli - 3 (cut into quarters)
Onion - cut into 6 pieces each)
Carrot - 2 (cut into long pieces)
Vinegar - 1/2 cup
Salt and sugar - to taste
Oil - for frying

Blended ingredient
Ginger - 1 1/2 cm
Dried chilli - 10
Shallots - 10 cloves
Garlic - 5 cloves

METHOD
1. Remove egg shells and deep fry slightly
2.Heat up oil and fry the blended ingredients untill fragrant.
Add in vinegar,salt and sugar. Stir-fry for a while.
3.Add in carrots,onion,red chillies and eggs.
Cook untill the carrots are soft.
4. Stir until the gravy is thick,Dish out and serve.

Hot and sour fish soup

INGREDIENTS
Fish fillet (garfish,tuna) - 250g
Salt - 1 teaspoon or to taste
Ground white pepper - 1/4 teaspoon
Lime juice - 1 tablespoon
Cooking oil - 1 tablespoon
Garlic - 3 cloves,finely chopped
Lemon grass - 2 stalks,crushed
Bird's eye chillies - 5,left whole
Ground dried chillies - 2 teaspoon
Ginger - 2cm
Chicken stock - 400ml
Fish sauce - 11/2 tablespoon
Kaffir lime leaves - 4,finely sliced

METHOD
Cut garnish or tuna into B23 cubes or desired serving size. Wash and drain.
Season fish pieces with salt,pepper and lime juice. Set aside.
Heat oil in a medium saucepan. Stir-fry garlic and lemon grass. Add bird's eye chillies,
ground dried chillies and ginger. Cook for 1 minute.
Pour in chicken stock and bring to the boil. Add fish sauce and fish pieces. Allow to
boil over medium low heat for 5 minutes.
Sprinkle in kaffir lime leaves;reserved some for garnishing if desired.
Adjust to taste with salt and serve.

Steamed fish wth dried tangerine peel

INGREDIENTS

Fish (spotted red grouper,grouper. threadfin
o r sea bass) - 1,about 600g
Dried tangerine peel - 1/4 piece,about 2g,soaked for 20
minutes

Sugar - 1/4 teaspoon
Shallot or cooking oil - 1/4 teaspoon
Young ginger - 4 slices,peeled and finely shredded
Red chillies - 2,seeded and finely shredded
Spring onion (scallion) - 1,cut into 3 cm lengths and finely shredded


SEASONING
Salt 1/2 teaspoon
Potato flour 1 teaspoon
Ground white pepper 1/2 teaspoon
Cooking oil 1/2 tablespoon


SAUCE
Chicken stock 2 tablespoon
Light soy sauce 1 1/2 tablespoon
Dark soy sauce 1/2 tablespoon
Sugar 1 teaspoon
Ground white pepper a dash


METHOD

• Make 2 diagonal slits on each side of cleaned fish.Rub on seasoning ingredients and leave for 15 minutes
• Remove pith of tangerine peel by lightly scrapping with a teaspoon.Then,rinse and shred into thin strips.Put shreds into a small bowl and mix with sugar and shallot or cooking oil.
• Place seasoned fish onto a heatproof oval dish.Top with tangerine peel,ginger and chili.
• Steam over high heat for 12-15 minutes,depending on thickness of fish.
• Meanwhile,place combined sauce ingredients in a small saucepan and heat until just bubbling.Mix in spring onion and chili.
• Pour hot sauce over fish and serve.
  

Stuffed sambal fish

INGREDIENTS
Horse mackerel 4-6,medium,slit along both sides of back bone
Salt 1 teaspoon
Tamarind pulp 1 teaspoon,mixed with 2 tablespoon water and strained
Kaffir lime leaves 2,finely sliced
Cooking oil for shallow-frying

INGREDIENTS TO BE GROUND
Shallots 6-8,peeled
Garlic 3 cloves,peeled
Dried prawn (shrimp) paste (belacan) 2.5 x 2.5 x 1 cm piece
Lemon grass 2 stalks
Dried chillies 4,seeded
Turmeric 5 cm knob,peeled
Salt 1/2 teaspoon
Cooking oil 2 tablespoon

METHOD

• Rub fish with salt and set aside


• Place ingredients to be ground into a blender.Add 2 tablespoon water or more if required and blend until fine.Combine gerund ingredients and tamarind juice in a saucepan. Over low heat,stir for 8-10minutes or until fragrant.


• Stir in lime leaves,then remove from heat and allow sambal (chili paste) to cool.Stuff fish,including stomach cavity,with sambal.


• Heat sufficient oil foe shallow-frying in a wok.Lower in fish and cover wok.Fry fish on both sides until just cooked through.

Fried lemon fish

INGREDIENTS
Fish fillet (golden snapper,red snapper,salmon or grouper) 600 g (2 x 3 cm)
Cooking oil 1 tablespoon
Cornflour (cornstarch) 2 tablespoon

SEASONING
Light soy sauce 1tablespoon
Sesame oil 1 teaspoon
Salt 1/2 teaspoon
ground white pepper 1/4 teaspoon

SAUCE (COMBINED)
Plum sauce 3 tablespoon
Water 2 tablespoon
Lemon juice 3 tablespoon
Sugar 2 tablespoon

GARNISHING (OPTIONAL)
Butterhead,baby cos (romaine) or Chinese (sang choy) lettuce leaves
Coriander leaves (cilantro)

METHOD

• Season fish pieces with seasoning ingredients. Set aside fir 15 minutes.
• Heat sufficient oil for deep-frying.Coat fish pieces with cornflour,then deep-fry for 2 minutes or until golden.Drain and set aside.
• Heat 1 tablespoon oil in a clean work. pour on combined sauce ingredients. When liquid reaches the boil and thickens,add fish pieces and toss gently until coated with sauce.
• Serve hot on a bed of lettuce and topped with coriander leaves if desired.

Indian fish curry

INGREDIENTS
Black pomfret 1,medium,cut into slices
Salt 2 tablespoon
Cooking oil 4 tablespoon
Garlic 5 cloves,peeled and sliced
Curry leaves 3 springs,stems discarded
Fenugreek seeds 1 tablespoon
Ginger 2.5 cm peeled and ground
Fish curry powder 2 rounded tablespoon,mixed with 65ml water
Tamarind pulp 2 tablespoon mixed with 4 tablespoon water and strained
Coconut milk 750 ml,squeezed from gated coconutwith sufficient water added,after extracting coconut cream .

Bitter gourd 1,seeds and membranes scraped off cut into 4cm wide pieces and soaked in salted water
Coconut cream 250ml squeezed from 1 grated coconut with sufficient water added,then add more water to extract coconut milk
Sugar 1 tablespoon or to taste

METHOD

• Season fish with 1 tablespoon salt. Set aside for 15 minute. Heat oil in work. Brown garlic and onions. Add curry leaves and fenugreek, as well as ground ginger and turmeric. Fry for a few minute.
• Add curry powder paste and fry until fragrant. Add tamarind juice and coconut milk,then bring to the boil.
• Add drained bitter gourd pieces and simmer for 5 minute,then add fish. Simmer until fish is cooked and bitter gourd tender.
• pour in coconut cream,then adjust to taste with salt and sugar.
• Serve