To Cook
Place washed rice, salt and knotted pandan leaves in an electric rice cooker.
Add coconut milk, water, ginger and salt over the rice and leave to soak for 30 mins.
Then press “Cook”. Once cooked and on “keep warm” button, fluff rice with a ladle or chopsticks. Leave it on to keep warm.
For sweet sambal, roast peanut on dry wok (no oil) on low heat, stirring to avoid burning peanut. When the peanuts are browned to liking, put the dish aside to cool.
Blend A (with little water) till fine paste.
Heat cooking oil in a wok, deep fry 1 cup of ikan bilis ( dried anchovies) till golden brown. Dish aside.
Add in blended A into remaining oil, sauté till fragrant and aromatic.
Add gula Melaka, tamarind peel, ½ cup water and salt, continue to sauté over low flame for 15-20 mins. When the paste becomes thick, taste and add more to your preference. Dish out.
Serve with coconut rice and garnish with fried anchovies, cucumber slices, hard-boiled eggs and toasted peanuts.”/
Seafood
Tamarind (Assam) Prawn
To Prep
Mix marinade in a bowl and marinate the prawns for 30 mins.
To Cook
Heat oil in pan and cook prawns until lightly charred.
Serve your tamarind prawn warm, and enjoy your Malaysian Meal!
Pineapple Fried Rice
To Prep
Cut prawns into small pieces and coat with ½ tsp fish sauce. Cut chicken fillet into small cubes and coat with ½ tsp fish sauce.
To Cook
Brown chicken meat over medium heat until cooked. Set aside. Stir fry prawns until cooked, set aside.
Stir fry onion in heated oil over medium heat until fragrant, combine cooked rice and stir through. Add fish sauce, sugar and pepper, mix well.
Combine pineapple, chicken meat, prawns and pineapple juice, mix through raise up the heat, add capsicums and stir fry until well cooked. Remove from heat.
Omelette strips: Heat 1 tsp oil in a pan over medium heat. Pour 1 well beaten egg in the middle and move the pan to spread out the egg thinly. Place the pan over the heat until the egg is set and slightly brown. Roll the egg and remove from heat, thinly sliced when it cools down.
Top this Thai pineapple fried rice with omelette strips when served.
Malaysian Indian Fish Curry
To Cook
In a pot, heat oil and saute (Part A) until fragrant. Add in Spice Paste, stir to mix well.
Add in tamarind mixture and coconut milk, bring to boil.
Add in the fish cutlets, ladies fingers and wedged tomato, cook for 5-10 mins over medium heat.
Season with salt and sugar, taste and adjust accordingly.
Dish out and serve your Malaysian Indian Fish Curry in style!
Grilled Scallops with Daikon and Cold Noodle Sauce
To Cook
Carefully remove the scallops from the half shells. Set the scallops aside and boil the shells for 1 min. Dry and lay out onto 4 plates.
To make the sauce, bring to a boil the dashi, mirin, soy and chopped shrimp, turn down and simmer for 6 mins. Strain and cool.
Place a small amount of the somen noodles onto each scallop shell and top with a little of the finely cut daikon.
Place the butter into a pre-heated grill pan. When it starts to foam, add the scallops and cook each side for 1 min.
Place a scallop onto each shell, spoon some of the cold sauce over each and finish with a coriander sprig.
Stir-Fried Squid with Black Bean Sauce
To Cook
Cut open squid tubes and score in a crossed pattern, cut into bite-sized pieces.
Heat the oil in the wok and cook the garlic until it starts to sizzle, but does not colour.
Add the squid pieces and stir-fry until they start to become firm and white.
Add the black bean sauce and chilli and cook until tender.
Sprinkle the squid with coriander leaves and serve with steamed Jasmine rice.
Fried Fish in Red Curry
To Cook
Coat the fish with lemon juice and salt.
Coat the fish thinly with flour before frying in heated oil until cooked both sides, drained and set aside.
Stir fry coconut milk over medium heat until oil appears, add the curry paste and stir fry until fragrant.
Combine light coconut milk, stir well. Bring to the boils.
Place the fish one at a time, gently stir and then add fish sauce and sugar. Cook for 2 mins. Return to the boil for half a minute and remove from heat.
Serve in a soup plate, topped with kaffir lime and red chilli.
Serve with rice.
Squid with Lemon Basil (Kemangi) Leaves
To Cook
In a wok, stir-fry the garlic and onion over high heat for 2 mins until browned; stir in red and green chillies.
Add squid rings, and fry for a further 2 mins or until nearly tender. Add vegetable stock, lemon basil leaves and sweet soy sauce, simmer for 10 mins.
Garnish with chillies and enjoy with hot rice.
Steamed Seafood Curry Cake
To Cook
Mix coconut cream with flour and bring to the boil on low heat. Stir until thick, then set aside for topping.
In a food processor, thoroughly combine the seafood, curry paste, sugar, egg and fish sauce. Slowly add coconut milk until thick and smooth. Add half the basil and kaffir lime leaves and mix well.
Place basil leaves on the bottom of each ramekin, top with curry mixture and steam for 15-20 mins.
Remove from steamer and top with thickened coconut cream, kaffir lime leaves and chillies. Return to steamer for 1 min and serve with steamed Jasmine rice.
Alternatively, remove from mould and garnish with coconut cream, kaffir lime leaves, mint and chillies on individual plates.
Chinese Stir Fried Prawns with Ginger and Spring Onions
To Prep
Mix prawns with all Marinade ingredients and let sit for 30 mins.
To Cook
Heat 3 tbsp oil and pan-fry prawns over high heat for about 30 secs. Remove from pan, drain well and set aside.
Clean the wok and heat the remaining 1 tbsp of oil. Saute ginger, garlic and spring onions until fragrant.
Add prawns and fry briefly. Add in the seasonings and mix well. Serve with steamed rice.
Chinese Black Bean Soup
To Cook
Blanch pork ribs pieces in a pot of boiling water for about 5 mins. Remove the pork ribs and set aside. Discard the water.
Fill a soup pot with 1.5L of water, along with all ingredients and bring to a boil over high heat. Allow the pot to boil for approximately 10 mins, then turn heat down to the lowest, and allow to simmer for at least 2 hrs, or until the black beans are soft.
Add salt to taste and serve hot.
Chinese Stir-Fried Scallops with Baby Bok Choy
To Prep
Rinse the baby scallops under cold water and place on paper towels. Pat dry and set aside.
In a small bowl, combine the sauce ingredients and mix well.
To Cook
Heat a frying pan over high heat. Add in 1 tbsp cooking oil, then the chopped ginger and garlic. Sauté for about 10 secs or until fragrant.
Carefully add the baby scallops and spread them evenly over one layer on the pan to sear on one side.
Sprinkle some salt and stir-fry for 30 secs or until the scallops are half cooked. Remove and set aside.
In the same frying pan, add the remaining oil, then the baby bok choys and stir-fry for about 1 min or until the leaves begin to turn bright green.
Return the scallops to the frying pan. Add the sauce into the pan.
Stir fry for 1 min and serve immediately.