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

12. Beef Rendang In Soy Sauce

Ingredients :
600 g 20 1 10 3 cm 3 cm 3 tablespoons 1/4 cup 1 teaspoon To Fry : 4 5 3 cm 1/2	beef dried red chilies pod garlic shallots piece ginger piece galangal vinegar thick soy sauce sugar salt to taste shallots cloves garlic piece cinnamon stick cup coconut oil
Method : Cut the beef into broad pieces and boil in some water. When the beef is tender, drain it. Set stock aside. Grind together the dried chilies, garlic, shallots, ginger, galangal and sugar. Mix the pounded ingredients with the beef and soy sauce. Slice the shallots and garlic for frying. Heat the oil and fry them with the cinnamon stick until fragrant. Add in the beef and continue frying. Add in the water from the beef. Add also vinegar. When it is almost dry, season with salt to taste and continue frying until fragrant and oily. Remove from fire and serve hot. Serves 4 - 6

11. Beef Paprik

Ingredients
4tablespoons 300 gm 2 15 gm 2 1 2tablespoons	margarine beef, poach in boiling water until tender, cut into large cubes long beans, cut into 3 cm lengths cauliflower carrots, sliced onion tomato sauce pepper, salt and sugar to taste
Method : Heat margarine and beef cubes. Add long beans, cauliflower, carrots and sliced onion. Fry until vegetables are cooked. Mix in tomato sauce and stir well. Season well with pepper, and add salt and sugar to taste. Allow the dish to simmer for 10-15 minutes. Remove and serve hot. Serves 3-4

10. Beef Kurmah

Ingredients :
600 g 4 tablespoons 1 cup 2 cups 6 4 3 cm 2 2 3 cm 3 2 1/2 cup	beef kurmah powder thick coconut milk thin coconut milk shallots cloves garlic piece ginger cardamoms star anise piece cinnamon stick cloves red chilies oil
Method : Pound 3 shallots and 2 cloves garlic together. Mix with the kurmah powder and 1 teaspoon water. Blend well into a paste. Slice finely the remaining shallots and garlic with the spices until fragrant. Add in the blended kurmah powder and fry further until oil separates. Add in the meat and 1 cup water. Cook until the beef is tender. Pour in the thick coconut milk, bring to boil and pour in the thin milk. Season with salt to taste and cook further over a low flame until the gravy is thick. Add in the large onion and red chilies. Stir once and remove from fire. Serves 4 - 6

9. Beef In Chili Sauce

Ingredients
8 2 5 cm 700 g 1 tablespoon 1 tablespoon 1 tablespoon 2 teaspoons 2 teaspoons 2 tablespoons 2 2.5 cm 1	dried red chilies, cored, seeded and chopped small onions, chopped piece fresh root ginger, chopped lean beef, cut into bite-sized pieces ground coriander ground cumin tomato ketchup turmeric paprika vegetable oil cloves garlic, crushed stick cinnamon onion, sliced into thick rings salt sugar seeds from 3 cardamom pods, crushed
Method : Put chilies in a small blender. Add 4 tablespoons hot water and leave until slightly softened. Add half of the small onions and half of the ginger to the blender and mix to a paste. Put beef in a large bowl. Add spice paste from blender, coriander, cumin, tomato ketchup, turmeric and paprika. Stir together. Cover and leave for at least 1 hour to marinate. In a wok, heat oil over medium high heat. Add remaining onion and ginger and garlic. Fry, stirring for 3 minutes until lightly browned. Stir in cinnamon stick and cardamom and stir fry for 1 minute. Add meat and marinade and stir fry for 5 minutes. Add 350 ml water and sugar and salt to taste. Cover pan. Simmer very gently for 11/4 hours or until beef is tender. Stir occasionally. Add onions rungs and cook for 3-5 minutes or until soft. Serves 4-6

8. ABC Curry Chicken

Ingredients:
Chicken breast, cut into bite-size pieces
2 potatoes, cut into wedges
1 cup thick coconut milk (if you want it thick)/ 1 cup thin coconut milk (just add more water if you prefer watery)
2 tbsp curry powder
1 tsp turmeric powder
2 - 4 tbsp oil
1 cup water

(A) ingredients (combine) :
7 small chillies (pound it)
1 tbsp chilli paste
6 shallots (pound it)

Seasoning:
1 tbsp salt
1 tsp chicken stock granules
1/2 tsp sugar

Method:
1. Heat oil and saute the ( A ) ingredients. Add 2 to 3 tbsp coconut milk (if it is too dry) and fry over low heat until fragrant.

2. Add chicken and fry for a few minutes until meat is firm. Add potatoes and pour in the coconut milk and water. Simmer until chicken is tender and potatoes are cooked. Add curry powder and turmeric powder. Stir well to mix.

3. Add seasoning for better taste.

Voila... ready to serve with rice.

7. Sweat Potato Rings

Ingredients :
500 g 2 tablespoons 1 2 1 1 tablespoon 1 115 g	sweet potato, peeled and cubed vegetable oil, plus oil for frying onion, finely chopped cloves garlic, finely crushed fresh red chili, cored, seeded and chopped curry powder egg, beaten plain flour dried bread crumbs for coating coriander sprigs, to garnish
Method : Steam sweet potato cubes for 6-8 minutes until tender. Pass through a vegetable mill into a bowl, or mash thoroughly. Meanwhile, in a wok or frying pan, heat oil and fry onion, garlic and chili until onion is lightly colored. Stir in curry powder and cook for 1 minute. Add onion mixture to sweet potato with egg, and salt and pepper to taste. Beat together until evenly mixed then stir in flour to bind together; if mixture is too soft, add a little more flour. Leave to cool then refrigerate for at least 1 hour. With oiled hands, form mixture into balls about 4 cm in diameter. Press lightly to flatten into cakes. With floured end of a wooden spoon press through centre of each cake to make a ring. Thoroughly coat rings in bread crumbs, pressing them in. Chill for at least 1 hour. Heat 1 cm depth of oil in a frying pan and fry rings until crisp and golden. Using a fish slice, transfer to absorbent kitchen paper to drain. Serve warm, garnished with coriander sprigs. Serves 4