Oats Vegetable Puffs

Ingredients

2 tbsp white quaker oats (or any other brand)

5 french beans – shredded

1/2 carrot – grated

2 potato (boiled and mashed)

2 tbsp cooked rice

1 beaten egg

2 tbsp cornflour

2 sprig spring onions(chopped)

1 large onion-chopped

1 red chilli – chopped

salt to taste



For Coating:

1/2 cup bread crumbs



Method

Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it

with bread crumbs and fry in hot oil in low fire.



Note:

Stir the mixture each time before pouring into the tin. Test each layer is cooked before

making the next layer.

You can use your fingertips to check if the layer is cooked. It can take more then the

required 8 minutes. It is required to leave the cake to cool down

completely before cutting and serving.

take more then the required 8 minutes. It is required to leave the cake to cool down

completely before cutting and serving.

Chinese Style Noodle

Ingredients

150 gm egg noodle

150 gm boneless chicken meat

1/2 a fish cake (sliced thinly)(optional)

5 fish balls(halved)

100 gm prawns(with or without shells)

2 cloves garlic(minced)

Seasoning:

1 tbsp oyster sauce

1 tbsp light soya sauce

2-3 tbsp thick soya sauce

1 cup chicken stock or plain water, salt, sugar

1 tsp cornflour (mix with 3 tbsp water)



Method

Heat 3 tbsp oil .Stir fry garlic until light brown.

Add in chicken meat, prawns ,fish cake and fish balls

Stir fry until meat cooks.

Add noodles and all the seasoning except the cornflour mixture.

Bring to boil and simmer for 3 minutes.

Thicken the noodle gravy by adding cornflour mixture

Stir one or two time and close the fire.

Dish out. Serve hot.

Eggplant with Prawns

Ingredients

2-3 eggplant (cut into 4cm long and halve it)

8 fresh prawns (leave the tail intact)

2 cm shrimp paste (belacan)

2 clove garlic (chopped)

1 large onion (chopped)

2 tsp chilli paste/ chilli boh

1 cm fresh turmeric (pounded)/kunyit basah

salt and sugar to taste



Method

Heat the wok, put in the shrimp paste and roast it.

Break it into bits.

Roast until fragrant. Then add in 6 tbsp oil.

Stir fry the garlic and onions.

Add in the prawns, pounded turmeric, and chilli paste.

Add oil if paste is dry.

Finally add in the egg plant and stir fry until cook in all sided.

Season with salt and sugar and sprinkle a bit of water

Cook until done. Use low flame for this dish.

Note:

Can use turmeric powder instead for fresh turmeric.

Steamed Pomfretin Sauce

Ingredients

1 large pomfret (clean, cut slants and across)



Pounded ingredients:

1 lemon grass

4 kaffir lime leaves

2 nips garlic

1″ ginger

sauce ingredients/combine in a bowl

4 tbsp black soya sauce

2 tbsp light soya sauce

a few drops sesame oil

1 1/2 tsp sugar

salt to taste

1-1/2 tsp corn flour

1/2 cup water



Method

Mix the pounded ingredients with the sauces.

Pour on top of the fish.

Steam in a rapid boiling water for 20-25 min (depends on the size of the fish)

Garnish with chopped spring onions and sliced red chillies.

Malay Stir-fry Noodle

Ingredients

150 gm noodle Seasoning:

1/2 cup boneless chicken meat 1 tbsp chilli sauce

some prawns and fish balls 1/2 tbsp tomato sauce

1 egg(beaten) 2 tbsp thick soya sauce

1/2 cup beansprouts salt and sugar

150 gm mustard greens-cut into 2-1/2 cm Garnishing:

2 clove garlic-chopped shredded cucumber

3 shallots – sliced thinly chopped spring onions

1-2 tbsp chilli paste shallots crisps





Method

Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown. Add shallots and chilli

paste and fry further.

Mix in chicken meat, prawns and fish balls and stir fry. Add in the noodle and all the

sauces.

Add seasoning and sprinkle with a little water .Mix in all the fried ingredients together.

Spread all the ingredients around the wok

Create an empty space in the center .Add in the beaten egg into it and a bit more oil.

Cover the egg with the ingredients and stir-fry evenly.

Finally add in mustard leaves and beansprouts .Stir another 3-4 minutes. Remove the dish

to a plate and garnish it.

Chicken Serunding

Ingredients

To pound into a paste: 1 chicken

8 dried chillies (soak in water) (clean and cut into 4 large pieces)

8 shallots 500 ml thick coconut milk

4 nips garlic 2 turmeric leaves (shredded)

1 cm ginger 1 tbsp brown sugar

1 cm galangal (lengkuas) salt to taste

2 lemon grass

1 tbsp coriander seeds

1 tbsp cummin seeds

1 tbsp fennel seeds



Method

Boil the chicken until cooked.

Shred the chicken into pieces with your fingers. Keep aside.

Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer

gently.

Once oil surface from the gravy, add in shredded chicken, sugar, and salt.

Stir and cook until dish is really dried.

Add in turmeric leaves and dish out.

Lemak Sayur Nyonya

Ingredients

1/2 cup prawns To be made into a paste/grind:

4-5 squids (cut into rings) 7 dried chillies (soak in water)

2 lemon grass (crushed) 1 fresh red chilli

800 ml coconut milk (semi thickness) 6-7 large shallots

1 tsp salt or more 2 nips garlic

1-1/2 inch ginger



Vegetables: 1-1/2 inch fresh turmeric (kunyit basah)

1 cup cauliflower 1 turmeric leaf (cut into small pieces)

1/2 carrot (cut into semi circle)

5 long beans (cut into 2 cm)

5-6 ladies finger/okra (cut into 2cm)

1 eggplant (halve and cut into 2cm)



Method

Heat enough oil in wok, stir fry the paste until fragrant, a Add in lemon grass, prawns and

squids.

Cook until prawns turn pink. Add in the vegetables with 1 cup of water. Simmer gently.

Add in 650 ml of coconut milk and stir.

Simmer gently until vegetables cook and gravy thickens. Finally add in the balance 150 ml

coconut milk. Once one or two bubbles appear close fire. Dish out.



Note:

The important ingredients for the dish is the fresh turmeric and the turmeric leaf.

Do not omit it then the dish would not have its original flavour.

Chicken Rice

Ingredients

1 big chicken (clean and cut into 12 pcs)

600 gm long grain rice (wash and drain)

960 ml chicken stock

3 nips garlic (chopped finely)

1/2 chicken cube (optional)

2 screwpine leaves (knotted)(optional)

2 tbsp chicken lard/oil

1 tbsp margerine

1/4 tsp salt



Method

Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The

oil will come out by itself) .Throw the fat away and leave the oil in the wok. Add in the

margerine and fry the chopped garlic until fragrant. Add in the drained rice and combine

the rice with the garlic for 1 -2 minutes. Close fire. Transfer the rice to a rice cooker. Add

in the chicken stock, screwpine leaves, crumble the chicken cube and salt.

Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard,

substitute with margerine)



Method For the Chicken:

Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve

the chicken stock before using.

Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce,

Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.

Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the

chicken is already cooked fry it for 5 min only)

Roti Jala

Ingredients

2 cups plain flour

1/2 tsp salt

2 eggs beaten

2-1/2 cups coconut milk (1/2 coconut)



Method

Sift flour into bowl and add salt.

Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.

Strain batter.

Grease and heat a medium non-stick pan on low heat.

Put a ladleful of batter in roti jala mould and in a circular motion move over a pan so that

the pancake will have a lacy pattern.

Cook until set turn over onto a dish.

There is no need to turn the pancake.

Use your finger tip to ensure the top layer is cooked.

Continue greasing the pan every now and then until batter finishes.

Turmeric Chicken Curry

Ingredients

1 chicken (cut into 16 pcs) To grind into a paste:

2 potatoes (cut into cubes) 4 large bombay onions

3 tomatoes (chopped) 4 cloves garlic

4 stalks lemon grass (bruised) 3 cm ginger

1 stalk curry leave 2 cm fresh turmeric/kunyit basah

1 large onion (chopped) 7 fresh red chillies or more

4 cups coconut milk (semi thickness) 1/2 tsp cumin seeds (optional)

1 cinnamon stick 3 tbsp chicken curry powder

3 cloves

3 cardamoms

1 star anise

Method

Saute cinnamon stick, cloves, cardamoms and star anise. Add in chopped onions and stir

fry. Once fragrant add in the pounded ingredients and stir fry again.

Add in the tomatoes and fry further for 1 minute. Mix in chicken, potatoes, lemon grass

and 2 cups of water.

Season with salt. Leave the curry to simmer gently. After 20 minutes add in the coconut

milk and simmer further. Add in the curry leaves finally and dish out.

Note:

Do not use turmeric powder then the taste varies.

Seafood Fried Rice

Ingredients

2 bowls cooked cold rice

100g prawns, shelled

100g chicken pieces

3 pips garlic, pounded

3 red chillies, chopped

50g green peas, corns and diced carrots

1 egg beaten

4 tbsp oil

Seasoning:

2 tbsp thin soy sauce

1/2 tsp chinese cooking wine(optional)

some chopped spring onions for garnishing

Method

Heat oil and saute the garlic. Add prawns and chicken and stir fry until cooked.

Add red chillies, rice, green peas, Stir fry until well mixed and hot

Add in the seasoning, then the beaten egg and continue to fry until rice is dry.

Add salt and pepper. Dish on to plate and garnish with spring onions.

Note:

U can use a bit of ginger and shallots if preferred.

Grilled Fishin Banana Leaves

Ingredients

500g indian mackerel/spanish mackerel

some banana leaves (20cmx 30cm) and stapler

sambal, to serve with fish

10 fresh red chillies

2-1/2 cm toasted shrimp paste/belacan

1 tbsp lime juice

salt to taste

60g shallots, chopped

60g garlic, chopped

2 tbsp curry powder

2 tbsp chilli powder

1 tsp turmeric powder/saffron powder

6 tbsp thick coconut milk

1-1/2 tsp salt

Method

Mix fish with ingredients a and season for at least 1 hour in fridge. Wrap each fish

individually with a piece of banana leaf (by rolling up)

Staple both ends. Grill fish in a preheated oven at 220oC for 15 min. Turn over and grill for

another 10 min.

Serve hot with the prepared sambal. For the sambal,pound red chillies and shrimp paste

until smooth .Add in the lime juice/limau kasturi juice.

Pandan Chicken

Ingredients

200g chicken pieces

1/2 cup grated coconut

3 red chillies

8 shallots

2 lemon grass

1 tbsp oyster sauce

1 tbsp plum sauce or honey

1 egg

60g corn flour

60ml light soy sauce

salt and sugar to taste

3 tbsp yogurt

pandan leaves

cooking oil for deep frying

Method

Dice the chicken into required size.

Coarsely pound the red chillies, shallots and lemon grass.

Mix in grated coconut (the white part only), yogurt, oyster sauce, beaten egg, corn flour,

salt, sugar to taste.

Marinate for 2 hours.

Wrap one chicken piece at a time in pandan leaves

Deep fry chicken until cooked

Spicy Assam Fish Curry

Ingredients

750g fish spanish mackerel 5 fresh red chillies

10 lady’s finger 1cm galangal(lengkuas)

1 brinjal, cut into 4 2 lemon grass(serai)

3 tomatoes, cut into 4 2cm fresh turmeric(kunyit basah)

1 coconut , 21/2 cm toasted shrimp paste(belacan)

1 ginger flower (bunga kantan) 2 tbsp fish curry powder

2 pcs kaffir lime leaves

5 tbsp oil Seasoning:

4 tbsp thick tamarind juice

Ground Spices: 1 tbsp sugar

15 shallots salt to taste

12 pips garlic 2-3 tbsp lime juice (add lastly)

10 dried chillies

Method

Heat oil ,saute ground spices until fragrant, Slowly add in thick coconut milk while frying to

get nice colour.

Pour in the thin coconut milk and bring to boil. Add ginger flower,kaffir leaves, and lower

fire. Simmer until fragrant.

Add all the vegetables,use medium heat. Half way thru, add in the fish pieces, and simmer

Add seasoning and mix well.

Stuffed Cuttlefish-Squids Sambal

Ingredients

600g cuttlefish Ground spices:

200g prawns 10 shallots

2 fresh red chillies, chopped 4 pips garlic

1 stalk spring onions, chopped 2cm shrimp paste (toasted) belacan

4 tbsp oil 2-3 tbsp chilli paste

2 tsp corn flour 3 tbsp tamarind juice

1/2 cup water salt and sugar to taste

Method

Clean cuttlefish,remove head and intestines and keep it whole.wash and dry. Cut away the

tip (so that the air can escape)

Coat the inside with a little cornflour(so that the filling will stick) .Mix prawn paste,red

chillies and spring onions together until well combined.

Stuff each cuttlefish with the prawn paste.Can use a toothpick to seal the edges. You can

steam the cuttlefish or deep fry the cuttlefish until cook.

Heat up the oil, saute the grounded spices until fragrant. Add tamarind juice,water,salt and

sugar.

Add the cuttlefish and cook until gravy thickens.

Spicy Asparagus with Prawns

Ingredients

400g asparagus, cut into 4cm lengths

200g prawns – remove shell but keep tail, slit back

5 tbsp oil

Grounded ingredients:

10 shallots

5 pips garlic

6 red chillies

3 tbsp dried prawns, soaked

11/2 cm toasted shrimp paste(belacan)

Method

Heat oil in wok,saute ground spices until fragrant

Add prawns and fry until the colour changes to pink

Add asparagus,mix well,sprinkle 2-3 tbsp water onto mixture and cover wok.

Cook for 1 min.

Add salt and sugar,mix well and taste

Serve hot with rice

Note :

Can substitute asparagus with french beans,sweet potato leaves or broccoli

Chinese Style Steamed Prawns

Ingredients

600g prawns(clean with the shell) Chilli sauce Ingredients:

1/2 tsp salt 4 red chillies pounded

1 tsp sesame oil 4 pips garlic, pounded

1/4 tsp pepper 1″ young ginger, pounded

50g shredded young ginger 1/4 tsp salt to taste

4 tbsp chicken stock 1 tsp sugar

1 egg white ( lightly beaten) 1/2 tsp sesame oil

1 tbsp chinese cooking wine(optional) 1 tbsp lime juice

Method

Mix ingredients A and marinate for 10 min.

Steam over high heat for about 8-10 minute (depending on the size of prawns)

Pour wine and egg white over the prawns and steam for another 1 min.

Serve hot with chilli sauce

For the sauce, combine all the sauce ingredients and leave to marinate for 1 hour before

serving .