Recipe of Tandori Chicken

Ingredients

• 600g chicken, cut into chunky pieces

(A) (Marinade)

• 1/2 tsp turmeric powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 2 tbsp tapioca flour

(B)

• 1 tbsp shredded ginger
• 1 onion, slice thinly
• 1 tbsp thinly sliced garlic

(C)

• 2 tbsp chilli paste
• 1 tbsp tomato sauce
• 1 tbsp preserved bean paste (tau cheong)

(D)

• 1/4 tsp ground black pepper
• 2 tsp sugar Chinese parsley
  

How to cook?

Marinate chicken with ingredients (A) for several hours. Coat with tapioca flour then deep fry till crispy and golden. Drain and set aside.

Saute ingredients (B) until fragrant. Add ingredients (C) and (D) and continue to stir-fry well till aromatic.

Stir in chicken and mix well to combine. Cook for 7 to 8 minutes till chicken is well coated with sauce ingredients and is cooked. Dish up and garnish with yin sai.

Recipe of Curry Kapitan

Ingredients:-

1.3 kg Chicken 455g grated coconut ½ tsp salt ¼ tsp pepper 340 ml water ½ tsp salt 1 lemon 3 tbsp coconut oil Curry Paste:- 10 fresh red chillies 10 dried chillies 2 stalks lemon grass 115 g shallots 3 cloves garlic Garnish:- 10 shallots 2 tbsp cooking oil Method:- For convenience, first prepare curry paste:- Prepare fresh and dried chillies. Slice lemon grass. Grind or pound all ingredients together into a smooth paste. Cut chicken into pieces. Prepare grated coconut to obtain thick coconut milk. Add sakt and pepper. Marinade chicken in thick coconut milk. Re-use residue of grated coconut and prepare 340 ml thin coconut milk. Add salt. Squeeze juice from lemon. Heat oil and stir-fry curry paste for 5 mins until soft and fragrant. Add chicken and stir-fry for another 5 mins until all piece are covered with curry paste. Add thin coconut milk. Lower fire and allow to simmer. Stir now and then to prevent the chicken from sticking to the pot. When the gravy is thick and a layer of oil is seen on the surface, the curry is ready. Stir in lemon juice and remove. Sprinkle the fried shallots on top and serve.

Recipe of Ayam Panggang

Ingredients:-

1 Chicken cut into pieces 1 heaped tsp turmeric powder 2 tsp salt Ground Ingredients:- 20 dried chillies, soaked 12 shallots 5 cloves garlic 1 ¼ cm ginger 2 ½ cm young galingale 2 ½ cm turmeric root 1 coconut, grated (for 1 ½ cups thick coconut milk) 1 tsp sugar 1 tsp salt oil for deep-frying 1 stalk lemon grass, crushed lightly for basting Method :- Rub chicken pieces with turmeric powder and salt and leave for 15 mins. Combine ground ingredients, coconut milk, sugar and salt and keep aside. Heat oil and deep-fry marinated chicken for 10 mins or until half-cooked. Remove and drain well. Using the crushed lemon grass, baste chicken with coconut mixture and grill, preferably over glowing charcoal. Baste chicken with coconut mixture at least 3 times on each side and grill until chicken is cooked.

Recipe of Abalone Chiken Legs

Ingredients:-

6 chicken legs 5 black mushroons 1 small piece bamboo shoot, sliced 10 button mushrooms 2 canned abalones, sliced 3 slices ginger 100g chicken meat, diced Salt & Monosodium Glutamate for flavouring Dissolve Ingredients:- 1 tbsp corn flour 3 tbsps water 2 tbsps balck sauce Method:- Clean and chop off claws of chicken legs. Drain. Soak mushrooms in hot water until soft. Deep fry drained chicken legs for about 5-10 mins. Remove and allow to soak in water for about 15 mins. Heat 2 tbsps cooking oil in a pan, brown ginger slices and add in mushrooms. Fry for 2 mins, then add in fried chicken legs. Add 2 cups water and black sauce and simmer until chicken legs are tender. Add diced chicken meat, abalone, button mushrooms and bamboo shoot slices. Cook for another 10 mins. Thciken with corn flour mixture. Add salt and monosodium glutamate for flavouring. Serve hot with rice.

Recipe of Fried Beef With Peppers

Ingredients:-

225g beef fillet 1 red pepper 1 green pepper 1 small can champignons 1 large onion 2 cloves garlic 1 inch ginger 3 tbsps cooking oil 1 tbsp light soya sauce dash of pepper 115ml water Method:- Slice finely beef fillet. Cut red and greed peppers into wedges. Drain champignons. Cut onion into 4. Chop garlic. Shred ginger. Heat oil and fry gralic and ginger until fragrant. Add beef, peppers, champignons and onion. Stir-fry thoroughly. Add light soya sauce, pepper and water. Stir again and cover. Lower fire and wllow to simmer for 5 mins. Serve

Recipe of Beef In Soy Sauce

Ingredients:-

400 gms beef
8 large onions )
8 cloves garlic )
sliced 5 cm piece ginger - pounded 3 tbsps curry powder 1 tbsp pepper
2 tbsps tamarind juice
2 carrots - cut into 3 cm lengths
5 tbsps corn oil
½ cup thick soy sauce
8 cups water
1 tbsp vingar
1 tsp tomato puree

Method:-

1. Cut the beef into bite sized pieces, wash and drain well.
2. Mix the beef with the curry powder, pepper, tamarind juice, salt, tomato puree and let it stand for 30 mins.
3. Heat ol in a pan and fry the ginger, garlice, and large onions until golden brown.
4. Add in the beef and mix well. Pour in the soy sauce and carrots.
5. Pour in the water and let it boil until the beef is tender.
6. Serve hot with plain rice.

Recipe of Beef Rendang

Ingredients:-

600 g beef, cut into 6mm thick slices

1½ coconut, grated (for 5 cups coconut milk) ½ white coconut, grated for kerisik 2 turmeric leaves 1½ tsps salt ½ tsp monosodium glutamate Ground Ingredients:- 15 dried chillies, soaked 3 tbsps coriander 1 tsp fennel 1 tsp black peppercorns 4 stalks lemon grass 12 shallots 4 cm galingale 4 cm ginger Method:- Cut beef into slices and drain in a colander. Put beef, ground ingredients and coconut milk in an earthen pot and bring to a slow boil. Simmer gently for 1 ¼ hours, stirring frequently, until gravy is thick. Add kerisik, turmeric leaves, salt and monosodium glutamate and continue stirring until gravy is almost dry and meat is tender.