30. Okra In Spicy Sauce

Ingredients :
2 tablespoons 3 4 11/2 teaspoons 3 3 tablespoons 225 g 1 tablespoon	dried shrimp red chilies, cored, seeded and chopped cloves garlic, chopped shrimp paste shallots, chopped vegetable oil fresh okra, trimmed lime juice freshly ground black pepper
Method : Soak dried shrimp in hot water for 10 minutes. Drain and put in blender. Add chilies, garlic, shrimp paste and shallots. Mix to a paste, adding water if necessary. In a wok or frying pan, heat oil over medium high heat. Add okra and stir fry for about 5 minutes. Remove with a slotted spoon and set aside. Add spice paste to pan and stir fry for 1 minute. Lower heat and return okra to pan with lime juice, 4 tablespoons water and plenty of black pepper. Bring to a simmer then cook gently, stirring occasionally, for 5 minutes or until okra is tender. Serves 3-4 as a side dish.

29. Masak Lodeh

Ingredients :
1/4 cup 120 g 120 g 4 2 pieces 1 1 tablespoon 2 6 2 4 1 teaspoon 1 tablespoon	fresh shrimps cabbage long beans brinjals soya bean cake coconut, grated oil cloves garlic, sliced shallots, sliced clove garlic, sliced red chilies, sliced salt oil
Method : Shell and devein the shrimps. Cut the cabbage into 1 cm strips and long beans into 4 cm lengths. Cut brinjals into 4 cm pieces, then quarter each piece. Cut the soya bean cake into 1 cm piece. Extract 2 cups coconut milk from the grated coconut. Heat oil in a pan over a medium flame and fry the garlic and shallots until fragrant. Add in the shrimps and galangal and fry for 1 minute. Add in coconut milk and salt. When the coconut milk boils, add in the chilies, vegetables and soya bean cake. Cover the pan and allow the coconut milk to come to the boil again. As soon as the coconut milk boils, remove the cover, stir continuously and cook further until the vegetables are cooked. Add in salt to taste. Serves 4 - 6

28. Malay Chicken

Ingredients :
2 teaspoons 2 teaspoons 8 1 2 tablespoons 55 g 1 1/2 2 teaspoons 1 teaspoon 2 tablespoons	cumin seeds coriander seeds boneless chicken thighs, total weight about 700 g bunch spring onions, white part only, finely chopped chopped coriander leaves creamed coconut, chopped clove garlic, crushed and finely chopped fresh red chili, cored, seeded and chopped sunflower oil sesame oil lime juice salt lime slices coriander sprigs, to garnish
Method : Place cumin and coriander seeds in a small pan and heat until aroma is released. Grind in a blender or using a pestle and mortar and set aside. Open out chicken thighs. Mix together spring onions and coriander and spoon an equal quantity on each opened chicken thigh. Reform thighs. Place in a single layer in a non-reactive dish. Put coconut in a bowl and stir in 200 ml boiling water until dissolved. Stir in garlic, chili, oils, lime juice, spices and salt. Pour over chicken, turn to coat in marinade then cover and refrigerate overnight. Preheat grill or barbecue. Transfer chicken to room temperature. Soak bamboo skewers in water for 20-30 minutes. Remove chicken form marinade (reserve marinade) and thread 1 or 2 chicken thighs o to each skewer with a lime juice. Grill or barbecue for about 20 minutes, basting with remaining marinade, until chicken juices run clear when tested with the point of a sharp knife. Garnish with coriander sprigs.

27. Ginger and Soy Roast Chicken

Ingredients :
4 cm 1 3 1 5 tablespoons 3 tablespoons 3 tablespoons 2 tablespoons	piece fresh root ginger, coarsely chopped onion, coarsely chopped cloves garlic, coarsely chopped chicken vegetable oil dark soy sauce rice vinegar light brown sugar
Method : Put ginger, onion and garlic in a blender. Mix to a paste, adding a little water if necessary. Put chicken in a roasting tin. Rub inside and outside of chicken with half of ginger mixture. Cover and leave for 1 hour. Put remaining ginger paste in a bowl and stir in oil, soy sauce, rice vinegar, sugar and 6 tablespoons water. Preheat oven to 180oC (350oF), Gas 4. Prop up tail end of chicken. Pour as much soy sauce mixture as possible into cavity of chicken. Roast chicken for 25 minutes, basting occasionally with remaining soy mixture. Pour remaining soy mixture around chicken and cook for a further 50 minutes, basting occasionally, until chicken juices run clear. Stir a little water into the tin if sauce begins to dry out too much. Serves 4

26. Fried Kangkung

Ingredients :
600 g 300 g 6 2 2 1 tablespoon	kangkung dried prawns shallots cloves garlic red chilies oil salt to taste
Method : Peel the onions and garlic. Deseed the red chilies. Pound all these ingredients. Wash the kangkung and cut into 5 cm lengths. Soak the dried prawns and pound coarsely. Heat oil in a pan and fry the pounded ingredients until fragrant. Add in the kangkung and mix well. Add in salt and stir for 1 minute. Serve hot with rice. Serves 6 - 8

25. Acar

Ingredients :
4 tablespoons 1 1 5 3 tablespoons 3 tablespoons 1/2 cup	margarine cucumber (sliced) carrot (sliced) red chilies (sliced) vinegar sugar water salt to taste
Method : Heat margarine. Fry paste ingredient until fragrant. Add sliced vegetables and mix well. Add vinegar, sugar and water. Simmer for approximately 10 minutes but do not overcook vegetables. Season with salt and stir well. Serve chill or hot. Serves 3-4

24. Fried Satay

Ingredients :
600 g 3 2 2 cm 2 cm 1 teaspoon 3 teaspoons 2 cups	beef, cut into bite sized pieces cloves garlic stalks lemon grass piece ginger piece galangal turmeric powder sugar oil salt to taste
Method : Marinate the beef with the ground ingredients, turmeric powder, salt and sugar. Leave aside for 4 hours. Heat oil and fry the meat until cooked. Serve immediately with chili sauce. Serves 4 - 6

23. Devil's Curry

Ingredients :
10 5 cm 6 3 1 tablespoon 1/2 teaspoon 8 6 tablespoons 6 3 1 teaspoon 1.5 kg 300 g 2 teaspoons 2 tablespoons 1 tablespoon	fresh red chili, cored, seeded and chopped piece fresh root ginger, chopped shallots, chopped cloves garlic, chopped ground coriander ground turmeric candlenuts or cashew nuts vegetable oil shallots, thinly sliced cloves garlic, thinly sliced black mustard seeds, lightly crushed chicken, jointed, or small chicken portions small potatoes, halved mustard powder rice vinegar dark soy sauce
Method : Place chilies, ginger, chopped shallots and garlic, coriander, turmeric and nuts in a blender and mix to a paste. In a large wok or saut� pan, heat oil over medium high heat. Add sliced shallots and garlic and fry until lightly browned. Stir in spice paste and cook for about 5 minutes, stirring. Add mustard seeds, stir once or twice then add chicken. Cook, stirring frequently, until chicken pieces turn white. Add potatoes and 550 ml water. Bring to the boil, cover, then simmer for 15 minutes. Stir together mustard, vinegar and soy sauce. Stir into pan, re-cover and cook for another 15-20 minutes, stirring occasionally, until chicken is tender. Serves 4-6

22. Chicken Sambal

Ingredients :
1 10 10 5 3 cm 2 cm 1 tablespoon 1 piece	chicken dried red chilies shallots cloves garlic piece ginger piece galangal flour tamarind salt and pepper to taste oil for deep frying
Method : Clean the chicken and cut into 8. Mix with the flour to rid of the smell. Wash and drain well. Season the chicken with the pounded ginger and galangal. Heat the oil and fry the chicken pieces until slightly golden. Pound finely the chilies, shallots, galangal, garlic and the remaining ginger. Remove half of the oil and fry the pounded ingredients until fragrant. Add the tamarind salt. Put in 1 cup water and bring to boil. Stir constantly for a few minutes then add the chicken pieces. Mix well. Simmer till chicken is tender. Serve with plain boiled rice. Serves 6 - 8

21. Chicken Rendang

Ingredients :
1 16 cups 2tablespoons 8 cm 4 4 4 20 6 8 cm	chicken coconut milk from 4 coconuts chili paste piece galangal screw pine leaves lime leaves turmeric leaves shallots cloves garlic piece ginger salt to taste
Method : Wash the chicken and cut into bite sized pieces. Mix the pounded ingredients with the chili paste. Extract coconut milk from the coconut. Put the chicken, coconut milk, chili paste mixture and the rest of the ingredients in a pan and cook over very low flame until the gravy is dry and chicken is tender. Serves 6 - 8 Rendang is a favorite during Hari Raya and is best eaten with Nasi Impit

20. Chicken In Spicy Sauce

Ingredients :
2 tablespoons 6 2 4 4 7 cm 3 tablespoons 2 teaspoons 4 350 ml 4 tablespoons 2 tablespoons 55 g	vegetable oil chicken thighs and 6 chicken drumsticks stalks lemon grass, chopped shallots, chopped cloves garlic, chopped piece fresh root ginger, chopped ground coriander ground turmeric fresh bay leaves coconut milk Chinese chili sauce brown sugar, or to taste chopped roasted candlenuts or cashew nuts salt
Method : In a large frying pan over medium heat, heat oil. Add chicken and brown evenly. Transfer to absorbent kitchen paper to drain. Pour all but 2 tablespoons fat from pan. Put lemon grass, shallots, garlic and ginger in a blender. Mix to paste. Gently heat pan of fat, add spice paste and stir for 2 minutes. Stir in coriander, turmeric and bay leaves and stir-fry for 1 minute. Stir in coconut milk, chili sauce, sugar, nuts and salt and stir fry for a further minute. Return chicken to pan and turn in sauce. Cover and cook gently for 20 minutes, stirring and turning chicken frequently, until chicken juices run clear. Discard bay leaves before serving. Serves 6

19. Chicken Curry Minang Style

Ingredients :
1 10 3 2 2 3 cm 3 cm 2 4 3	medium sized chicken red chilies shallots cloves garlic stalks lemon grass piece ginger piece fresh turmeric turmeric leaves, shredded lime leaves, shredded tomatoes oil for frying salt to taste
Method : Clean the chicken and cut into bite sized pieces. Grind together red chilies, small chilies, garlic, ginger, lemon grass and turmeric. Heat oil in a pan and fry the ground ingredients until fragrant. Add 1 cup water and cover the pot. Bring to boil. Add in the shredded leaves and salt to taste. When the chicken is cooked, put in the tomatoes. Serves 6 - 8

18. Chicken And Pineapple Curry

Ingredients
5 3 3 5 cm 1 2 tablespoons 700 g 2 tablespoons 2 x 400 ml 2 teaspoons 2 tablespoons 4 1	shallots, chopped large fresh red chilies, cored, seeded and chopped cloves garlic, crushed piece galangal, chopped stalk lemon grass, chopped vegetable oil boneless, skinless chicken breast cut into strips light brown sugar cans coconut milk tamarind paste fish sauce kaffir lime leaves small pineapple, about 450 g, thinly sliced grated zest and juice 1 lime or to taste small handful coriander leaves, chopped
Method : Put shallots, chilies, garlic, galangal and lemon grass in a small blender. Mix to a paste; add 1 tablespoon of the oil, if necessary. In a wok or saut� pan, heat remaining oil. Add chicken and stir fry until just turning pale golden brown. Remove and set aside. Stir chili paste into pan and stir fry for 3-4 minutes until fragrant. Stir in sugar, coconut milk, tamarind, fish sauce and kaffir lime leaves. Bring to the boil, and boil for 4-5 minutes until reduced by half and lightly thickened. Return chicken to pan. Add pineapple and simmer for 3-4 minutes until chicken juices run clear. Add lime zest and lime juice to taste. Stir in coriander. Serves 6

17. Braised Chicken With Spies

Ingredients :
4 4 2 5 cm 400 ml 2 teaspoons 2 teaspoons 1/4 teaspoon 2 tablespoons 6 6 6 1 4 20	chicken thighs and 4 chicken drumsticks, total weight about 1 kg cloves garlic, chopped shallots, chopped piece fresh root ginger, chopped coconut milk ground coriander ground cumin ground turmeric vegetable oil green cardamom pods star anise dried red chilies cinnamon stick cloves fresh curry leaves
Method : Skin chicken pieces and set aside. Place garlic, shallots, ginger, coconut milk, coriander, cumin and turmeric into a small blender. Mix to a fine paste. In a heavy based saucepan large enough to hold chicken in a single layer, heat oil over medium heat. Add cardamom pods, star anise, chilies, cinnamon, cloves and curry leaves. Fry, stirring, for 2-3 minutes. Add 1/3 of the coconut milk mixture. Bring to the boil then add chicken. Turn to coat then cook for 5 minutes. Add remaining coconut milk mixture. Bring to a simmer then lower heat and cook gently, uncovered, for 50 minutes, stirring frequently. Cook for a further 10 minutes, stirring every minute. The chicken should be golden brown and most of the milk evaporated. Pour away oily residue. Increase heat to high. Add 3-4 tablespoon water and stir to deglaze pan. Serve chicken with Thai rice and sauce. Serves 4

16. Aromatic Chicken

Ingredients :
2 teaspoons 1 12 2 5 1 5 tablespoons 4 1	tamarind paste chicken, cut into pieces, or chicken portions, chopped fresh green chilies, cored, seeded and chopped small onions, chopped cloves garlic, crushed ripe tomato, chopped vegetable oil kaffir lime leaves stalk lemon grass, crushed salt
Method : Blend tamarind paste with 1 teaspoon salt and 2 tablespoons hot water. Pour mixture over chicken and rub in. Leave for 1 hour. Put chilies, onions, garlic and tomato in a blender and mix to a paste. In a wok or large heavy saut� pan, heat oil. Add chicken and marinade. Turn to brown on both sides then remove with a slotted spoon. Add spice paste, lime leaves and lemon grass to pan. Cook, stirring for 6-7 minutes until paste is browned. Return chicken to pan, add 300 ml water and bring to a simmer. Cover and simmer gently for 30 minutes until chicken juices run clear, turning chicken occasionally. Serves 4

15. Tamarind Beef

Ingredients :
650 g 6 10 3 cm 4 1 teaspoon 1/2 teaspoon 2 tablespoons 3 cups 2 tablespoons 1 1	topside steak dried chilies, soaked shallots, chopped piece ginger candlenuts dried shrimp paste turmeric powder oil water tamarind fresh red chili, finely sliced green chili, finely sliced sugar and salt to taste
Method : Cut beef into small pieces. Chop or mince dried chilies, shallots and grind to a paste with candlenuts, dried shrimp paste and turmeric. Heat oil in a large pan and fry seasonings for 5 minutes, stirring constantly. Put in the beef and turn several times to thoroughly coat the meat pieces with the seasoning. Fry until well browned. Soak tamarind in water, squeeze out the juice and strain into the meat. Bring to the boil and add salt and sugar to taste. Turn the heat down and simmer until beef is very tender and the gravy slightly reduced. Remove beef and arrange on a platter. Pour on a little of the sauce. To serve, garnish with sliced red and green chilies. Serves 4 - 6

14. Roasted Beef

Ingredients :
600 g 1 teaspoon	beef, cut into large pieces turmeric powder salt and pepper to taste
Method : Marinate beef with seasoning and keep aside for 10 minutes. Roast over a charcoal fire until evenly cooked. Serve hot with a sauce. Serves 4 - 6

13. Dry Beef In Coconut

Ingredients :
4 tablespoons 6 3 1 700 g 1 tablespoon 1 teaspoon 1 teaspoon 1/2	vegetable oil shallots, finely chopped cloves garlic, finely chopped fresh red chili, cored, seeded and finely chopped lean beef, thinly sliced and cut into 1 cm strips light brown sugar ground cumin ground coriander fresh coconut, grated or 225 g desiccated coconut salt squeeze lime juice
Method : In a wok, heat 1 tablespoon oil over medium heat. Add shallots, garlic and chili and fry for about 5 minutes, stirring occasionally, until softened but not browned. Add beef, sugar, cumin, coriander, lime juice, salt to taste and 150 ml water. Cover pan tightly and simmer gently for 30 minutes, stirring occasionally. Uncover pan, stir in coconut until all liquid has been absorbed. Stir in remaining oil and continue stirring until coconut begins to brown. Serves 6