Greek Baklava - Best Greek Baklava Recipe

Greek Baklava Recipe - Learn how to make the best Greek Baklava with greek phyllo pastry.

Ingredients

Filling
500 gr walnuts, coarsely chopped
60 gr sugar
1 teaspoon cinnamon

Pastry
500 gr fyllo pastry
180 gr unsalted butter, melted

Syrup
230 gr. caster sugar
300 ml water
2 cinnamon sticks
2 teaspoons lemon juice
some lemon peel
2 tablespoons honey

Preparation
Mix all the filling ingredients in a bowl.

Liberally butter the base and sides of an elongated or round baking dish. Measure the length of the fyllo against the baking dish roughly and, allowing 2 cm extra approximately for shrinkage, cut to length with a sharp knife.

Brush each layer of fyllo with melted butter and spread over the base of the container as evenly as possible. Once you have used 5 layers of pastry, sprinkle a thin layer of filling all over the surface and add 3 more layers.

Sprinkle a thin layer of filling and place 2 more sheets of fyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of fyllo, brushing individually with butter. Fold any excess pastry on either of the sides over the filling and brush it with butter.

Brush the top layer liberally with butter in order to get it crisp and golden. Trim any excess pastry with a small sharp knife, keeping in mind that it will also shrink. Cut the top layers of fyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful not to cut right down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient.

Using the tips of four fingers, sprinkle drops of water all over the surface and cook it in a preheated oven, gas no.5/ 375 grades F / 190 grades C, for 15 minutes; lower the heat to gas no.4/ 350 grades F/ l80 grades C and cook for a further 20 minutes.

In the meantime, prepare the syrup. Place all the syrup ingredients, apart from the honey, in a saucepan and stir to dissolve the sugar. Simmer for 6-8 minutes, add the honey and simmer for a further 5 minutes until it thickens slightly.

Let the baklava cool down then pour the hot but not boiling syrup slowly all over, through a strainer. Let it stand and absorb the syrup.

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Baklava - Best Easy Baklava Recipe

How to make best baklava dessert - so easy traditional baklava recipe. Become a baklava chef & teach others this wonderful recipe.

Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Directions
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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Falafel Sauce - Falafel Hot Sauce Recipe

Recipe for falafel hot sauce. Falafel hot sauce can be drizzled into a falafel pita sandwich or used for dipping.

Preparation Time 5 minutes
Cooking Time 20 minutes

Ingredients
3/4 cup tomato paste
1/4 cup water
1/2 teaspoon harissa or hot sauce
2 cloves garlic, pressed
1 teaspoon lemon juice
1 tablespoon fresh parsley, finely chopped

Preparation
In a medium saucepan, combine all ingredients. Bring to a boil, then reduce heat to low and allow to simmer for 15 -20 minutes. Sitting frequently.

Serve falafel hot sauce immediately as a dip for falafel or drizzle onto falafel pita sandwich. Falafel hot sauce is great at room temperature and even cold!

Store in refrigerator for up two weeks.

Try
Falafel Recipe from Scratch
Make Best Falafel Balls Recipe
How to Make Perfect Shape of Falafel?
Falafel Maker
Falafel Nutrition facts

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Khoubiz Recipe

Khoubiz (Flat Bread) is a staple in Arabic food. This Khoubiz recipe is simple, quick and makes perfect Khoubiz every time! Learn how to make Khoubiz (Flat Bread) the easy way!

Makes 8 loaves Oven temperature: 260 C (500 F)
Cooking time: 4-5 minutes
Servings: 8 servings

Ingredients
6 cup plain flour
1 package active dry yeast
2 cup warm water
1 1/2 tsp salt
1 tsp sugar
2 tbsp oil

Preparation
Sift flour into a large mixing bowl and warm in a low oven.

Dissolve yeast in 1/4 cup warm water, add remaining water and stir in salt and sugar.

Remove about 2 cups flour from bowl and set aside. Pour yeast liquid into centre and stir in some flour to make a thick liquid. Cover with cloth and leave in a warm place until frothy.

Stir in rest of flour, adding oil gradually, then beat until smooth, either by hand for 10 minutes, or on electric mixer using dough hook for 5 minutes.

Sprinkle some of the reserved flour onto a board, turn out dough and knead for 10 minutes, using more flour as required. Dough is ready when it is smooth and satiny with a slightly wrinkled texture. Shape dough into a ball.

Oil bowl, put in dough smooth side down then turn over so that top is coated with oil. Stretch plastic wrap over bowl and leave in a warm place to rise until almost doubled in bulk -- about 1 to 1-1/2 hours. Preheat oven.

Punch down dough and turn out onto lightly floured board. Knead for a minute or so, then divide into 8 equal pieces, rolling each into a ball.

Roll each piece into a 25 cm (10 inch) round and place on a lightly floured cloth. Cover with another cloth and leave for 20 minutes.

Heat a large baking sheet or flat griddle on the lowest shelf in an electric oven; in a gas oven select the section of the oven with the most heat, probably near the top.

Place a round of dough on a lightly floured baking sheet with one flat edge or on a piece of plywood, spreading it evenly. Shake to ensure that it will slide off easily.

Rub heated baking sheet or griddle with wad of paper towel dipped in oil then slide dough onto it. Bake in hot oven for 4-5 minutes until it puffs up like a balloon. If you would like it browned on top, turn quickly and leave for a minute. Remove bread and wrap in a cloth to keep it warm and soft. Bake remaining loaves.

To bake in an electric frypan (a good alternative if your gas oven does not heat evenly):
Preheat frypan on highest setting with metal lid on, vent closed. When heated, oil base quickly and slide dough onto base. Cover and cook for 3 minutes, remove lid, turn bread over, re-cover and cook further 2 minutes.

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Shish Taouk with White Rice

If you like Shish Taouk you are invited to try it with White Rice.

Ingredients

For the shish taouk marination:
750 g chicken breast fillets, cut into medium size cubes
¼ cup lemon juice
3 tablespoons vegetable oil
4 cloves garlic, crushed
½ cup yogurt or 125 ml
1 teaspoon tomato paste
1 teaspoon dried oregano
2 cubes MAGGI® Chicken Less Salt Bouillon, dissolved in ¼ cup or 65ml hot water
¼ teaspoon ground cinnamon
½ teaspoon white ground pepper
2 small green capsicum peppers or 200 g, cut into medium cubes

For the rice:
2 cups basmati rice or 400 g, washed
3½ cups water or 875 ml
2 tablespoons vegetable oil
2 cubes MAGGI® Seasoning for White Rice

Preparation
In a bowl, combine and mix all shish taouk marination ingredients. Cover and marinade in fridge for at least 12 hours.

In a wooden skewer, arrange chicken and capsicum.

Grill the shish taouk on medium heat for 5-7 minutes from all sides or until it’s cooked and golden brown in color.

To prepare the rice:
Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.

Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.

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Moroccan-spiced tuna

Jazz up tuna with Moroccan spices for a super fast meal

Ready in 10 minutes

Ingredients - serves 4
20g pack coriander (leaves and stalks)
3 garlic cloves
½ tsp each paprika , ground cumin and chilli powder
1 tbsp lemon juice
150ml extra-virgin olive oil
4 x 8oz/200g fresh tuna steaks, each about 2.5cm/1in thick

Method
1. Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.

2. Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).

3. Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.
Nutrition per serving
623 kcalories, protein 54g, carbohydrate 1g, fat 45 g, saturated fat 8g, fibre 0g, salt 0.29 g

Recipe from Good Food magazine, May 2006.

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Chef's Recommendation - Sambal Sotong Recipe (Spicy Squid)

Sambal Sotong - fresh squid (calamari) cooked in a classic Malay sauce; a spicy robust sauce made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan, a dried shrimp paste. Sambal Sotong is also a popular accompaniment to Singaporean local dish - Nasi Lemak. Popular tourist spots eg. Newton Hawker centers and Chomp-chomp Serangoon Garden also serves sambal sotong grilled over the banana leaves which are a frequent visits for bbq seafood lovers.

Ingredients :

• One lb small or med-sized fresh squid, clean the squid by laying it flat on the chopping board and gently pulling out the head in one direction. Empty the cavity of the squid. Wash it clean. Discard the head  except for a small portion of the tentacles. Slice the squid to thin rings.
• 4 tbsp peanut or vegetable oil
• One large onion, sliced
• Two ripe tomatoes, quartered
• One tbsp tamarind paste
• One cup water
• 1-2 tsp palm sugar or dark brown sugar
• salt
• 8-10 shallots
• 2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
• 4 cloves garlic
• 5 tbsp chili paste
• 4 candlenuts [buah keras/kemiri nuts] [Substitute: macadamia nuts]

(Items in red are to be ground/blended)

To Prepare :

• In a small bowl, using your fingers, mix together tamarind paste and water, then strain and discard seeds
• Using a mortar & pestle or blender, grind shallots, garlic, belacan, candlenuts, chili paste into a paste
• In a heated wok, add oil, stir-fry ground paste until quite toasted and oil starts to ooze, about 5 mins
• Add onions, tomatoes, tamarind, sugar and salt to taste
• Cover, reduce heat to med, simmer till tomatoes are well stewed (mash with spatula) and sauce thickens
• Add squid, stir fry till just opaque - do not overcook as they will become chewy!
• Dish into a serving dish, allow to sit 10 mins or so, for squid to absorb flavors
• Served Sambal Sotong over a banana leaf with steamed rice or Nasi Lemak (Coconut Rice)

Recipe Source / Credit - MalaysianFood.net. Check out for more tasty recipes @ MalaysianFood.net

Moroccan-style chicken with lentils

Lesley Waters’ rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous

Preparation time 20 mins
Cook time min 1 hr 40 mins
Freezable
Super healthy


Ingredients - Serves 2 adults and 2-3 children
2 tbsp olive oil
8 skinless boneless chicken thighs
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp sweet paprika
1 large onion , finely sliced
50g split red lentils
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock
1 cinnamon stick
200g whole dried apricots
handful mint leaves, to serve (optional)

Method
1. Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.

2. Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.

3. Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

Nutrition Per serving
461 kcalories, protein 48g, carbohydrate 40g, fat 13 g, saturated fat 3g, fibre 6g, salt 1.45 g

Recipe from Good Food magazine, January 2006.

Easy Moroccan chicken tagine recipe
Moroccan Chicken Drumsticks

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Chef's Recommendation - Telur Belado (Chili-ed' Eggs)

Telur Belado recipe for those days when all you've left in the fridge are eggs. Hard-boil those eggs, 'chili' them up with sambal, kick it up a notch with a touch of belacan; serve with steamed rice and you've got yourself a meal! Telor Belado is an Indonesian dish which is popular in Singapore.

Ingredients for Telur Belado:

• 1 cup vegetable oil for frying
• 6 hard-boiled eggs, shells removed
• 6 red chile peppers, seeded and chopped
• 4 cloves garlic
• 4 medium shallots
• 2 tomatoes, quartered
• 1 teaspoon shrimp paste
• 1 1/2 tablespoons peanut oil
• 1 tablespoon vegetable oil
• 1 teaspoon white vinegar
• 1 teaspoon white sugar
• salt and pepper to taste

Directions:

• Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
• Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
• Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

Malay Wedding Menu & Recipes - Pulut Hitam

Pulut Hitam - Black Glutinous Rice with Coconut Cream. Pulut Hitam is made from black glutinous rice sweetened with brown palm sugar. A surrey of creamy coconut milk is swirled over the Pulut Hitam before it is served.

Pulut Hitam Ingredients (serves 10)

• 250 g black glutinous rice - washed
• 50 g glutinous rice - washed
• 3 pandan leaves
• 1/3 cup sugar
• 6 - 7 cups of water for boiling glutinous rice
• 1 tsp salt
• 1/2 cup coconut cream
• 1/2 cup low fat milk
• 1/4 tsp salt Mix
• 1 tbsp corn flour
• 1 tbsp water Mix

Method

• Boil both types of glutinous rice in water with pandan leaves till cooked. Add more water if necessary.
• When rice is cooked, add sugar and cook under low heat till sugar dissolves.
• Remove pandan leaves. Add salt and corn flour mixture mixing well.
• Cook coconut cream and low fat milk with a little salt and serve separately with the bubur pulut hitam.

Moroccan lamb with apricots, almonds & mint

This hearty and healthy stew is perfect to share with your friends and family

Ingredients - serves 4
2 tbsp olive oil
550g lean lamb , cubed
1 onion , chopped
2 garlic cloves , crushed
700ml lamb or chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 tsp clear honey
175g ready-to-eat dried apricots
3 tbsp chopped fresh mint
25g ground almonds
25g toasted flaked almonds
steamed broccoli and couscous , to serve

Method
1. Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.

2. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.

3. Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

Nutrition per serving
441 kcalories, protein 34g, carbohydrate 23g, fat 24 g, saturated fat 6g, fibre 0g, salt 0 g

Recipe from Good Food magazine, May 2002.

Try
Moroccan Lamb Recipe
Moroccan Lamb Curry Recipe
Moroccan lamb cutlets recipe

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Moroccan meatballs with herb couscous

If you usually serve meatballs with spaghetti, try this summery Moroccan version with couscous for a casual dinner party

Ingredients - Seerves 4
500g lean minced lamb
1 red onion , grated
2 garlic cloves , crushed
2cm chunk root ginger , grated
a pinch dried chilli flakes
2 tsp ground cumin
1 tsp ground cinnamon
olive oil
2 x 400g tins plum tomatoes
200ml chicken stock
½ bunch coriander , chopped

HERB COUSCOUS
200g couscous
50g butter
350ml chicken stock , boiling
½ bunch coriander , chopped
½ bunch parsley , chopped

Method
1. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you'll make around 30).

2. Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.

3. To make the couscous put in a bowl with the butter and some seasoning. Pour over the chicken stock and cover with clingfilm. Leave for 10 minutes. Stir the herbs through and serve with meatballs.

Nutrition Per serving
544 kcalories, protein 30.2g, carbohydrate 36.7g, fat 31.7 g, saturated fat 15.2g, fibre 2g, salt 1.67 g

Recipe from olive magazine, July 2009.

Try
Moroccan meatballs

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Pulut Inti (Glutinous Rice with Coconut Topping) Recipe!

Glutinous Rice with Coconut Topping - a kind of 'dry' rice pudding made from glutinous rice & coconut milk. It is cooked by steaming. The dessert rice is topped with fresh grated coconut sweetened with palm sugar. It is traditionally wrapped in banana leaves folded into a pyramid shape.

INGREDIENTS :

• 2 cups glutinous rice [short grained]
• 1 tsp salt
• 1 can coconut milk
• 2 pandan leaves [Substitute: coconut essence]
• Banana leaves, cut into 4x6 inch - blanched in hot water to soften for folding, lightly greased [optional]

INGREDIENTS for Coconut Filling :

• 2 cups fresh grated coconut, white part only [Substitute: Desiccated coconut]
• ½ cup gula Melaka [Malaccan sugar] [Substitute: gula Jawa; palm sugar]
• 1 tbsp sugar
• 2-3 tbsp water

To Prepare :

• Measure and set aside 10 fl oz coconut milk [this is the 'thick' coconut milk]
• Measure 5 fl oz water and add to this 5 fl oz coconut milk [this is the 'thin' coconut milk]
• Mix glutinous rice with thin coconut milk and salt
• Put into a small greased metal container
• Steam for 20 mins till all the liquid is absorbed
• Stir in thick coconut milk, mix well and steam another 5 mins

To Prepare Filling :

• In a saucepan over med heat, add gula Melaka [Malaccan sugar], sugar and water, stir to dissolve
• Add fresh grated coconut [or desiccated coconut] and pandan leaves [or coconut essence]
• Cook over low heat, stirring continuously till coconut filling is quite dry
• Discard pandan leaves, if using
• Place a big spoonful of the steamed glutinous rice rice in the middle of the banana leaf square
• Top with a generous dollop of coconut filling
• Fold banana leaf into a neat pyramid shape
• Serve warm or at room temperature

Traditional Malay Kuih Talam Secret Recipe

Kuih Talam is a popular delicacy malay cake that is consisting of two layers.The top white layer is made from rice flour and coconut milk and while the bottom green layer is made from rice flour, green pea flour or corn flour, alkaline/lye water and extract of pandan leaf. If you don't want to use alkaline water for the Kuih Talam you can omit it. It still taste good.

Ingredients for Green layer :

• 10 oz rice flour
• 2 oz sago flour
• 1 tsp alkaline water (kee)
• 3 cups coconut milk
• 10 oz sugar
• butter, for greasing
• 3 tbsp pandan juice [Substitute: Essence of Coconut + 1 or 2 drops of green food coloring]

Ingredients for White layer :

• 2 cups coconut milk
• 2 oz rice flour
• 3 oz sago flour
• a pinch of salt

To Prepare Green layer :

• Sieve rice flour together with sago flour into a mixing bowl
• Add coconut milk, sugar and mix well
• Add alkaline water (kee), pandan juice, mix well
• Pour mixture into a lightly greased tray, just deep enough to form a 1 inch thick layer
• Set tray in a steamer, steam for 1 hr - be sure to check there is enough water in your steamer, from time to time, for the duration of the steaming

To Prepare White layer :

• Sieve rice flour together with sago flour into a mixing bowl
• Add coconut milk, a pinch of salt, mix well
• When the green layer is done steaming, carefully remove from steamer, pour white mixture over the green layer
• Return to the steamer, steam for 30 mins
• When done, carefully remove from steamer
• When cool to touch, cut into diamond or triangular shapes, serve warm or cold.

How to make Ondeh-Ondeh (Coconut Poppers)

Step by step Onde-onde dessert recipe with pictures. Coconut Poppers or Onde-onde is a small round balls made from glutinous rice flour with pandan (screwpine) leaves essence, filled with palm sugar and rolled in fresh grated coconut. A delight to eat as it pops in your mouth with a sweet sensation of oozing palm syrup!

Ingredients for ondeh-ondeh:

• 14 oz glutinous rice flour
• 10 oz sweet potatoes
• 3 tbsp pandan juice [screwpine leaves] [Substitute: Essence of Coconut mixed with 1or 2 drops of green food coloring]
• ½ tsp salt
• 2 tbsp water
• 4 oz gula Melaka [Malaccan sugar] [Substitute: gula Jawa; palm sugar]
• 2 cups fresh grated coconut [Substitute : Unsweetened desiccated coconut or dried coconut flakes]

Method:

1. Break up the gula Melaka [Malaccan sugar] into small pieces [about half to an inch piece size]
2. Peel, cook and mash sweet potatoes
3. Sieve glutinous flour into a large bowl
4. Add mashed sweet potatoes and pandan juice [Substitute: Coconut essence & green food color]
5. Mix well to combine and knead into a dough
6. Form dough into small balls, about 1 inch diameter  
7. Make a hole in the center of the ball and fill with a small piece of gula Melaka [Malaccan sugar]
8. Roll again to make it into a small ball
9. Bring a pot of water to a boil, add the dough balls.
10. When they float to the surface of the water, remove and place on a draining tray or sieve
11. Add salt to the fresh grated coconut [Substitute: desiccated coconut or coconut flakes]. Mix well
12. Roll the cooked onde-onde glutinous balls over the coconut
13. Onde-onde is best served warm - pops in your mouth with a sweet sensation of oozing gula Melaka [Malaccan sugar] syrup!

Chef's Recommendation - Ikan Bakar/Ikan Panggang Recipe (Grilled Fish Wrapped in Banana Leaves)

BBQ Fish - or Ikan Panggang is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong [chubb mackerel, also called Indian mackerel]. Marinated with dollops of spice paste, the fish is wrapped in banana leaves and grilled to perfection over charcoal fire. A true Malay classic, ikan panggang/ikan bakar (grilled fish wrapped in banana leaves) is very popular in Singapore. You can find  this seafood BBQ delicacies at Newton Hawker Center, a popular eating spot for tourist and Singaporeans.

Ingredients:

• 1/2 - 1 lb of fish fillet
• Spice Paste
• 1 clove garlic
• 3 shallots
• 6 dried chillies
• 1 tablespoon of turmeric powder
• 1/4 teaspoon of toasted belacan
• 2 inches of lemon grass (white part only)
• 1 inch of galangal
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1 tablespoon of oil
• 1 tablespoon of lemon juice
• Tamarind Juice
• 8 tablespoons of water
• Tamarind pulp (size of a small ping pong ball)

Sambal Belacan and Sliced Shallots Condiment

• 3 red chilies (deseeded)
• 2 bird’s eye chilies (deseeded)
• 1 teaspoon of toasted belacan
• 2 shallots (thinly sliced)
• 1/8 teaspoon of sugar

Method:

• Using a mortar and pestle or food processor, blend the spice paste.
• Clean the fish and pat dry. Coat the fish with the spice paste evenly and wrap it with banana leaves. Use toothpicks to hold the banana leaves so the fish is wrapped tightly. Leave the parcel in the refrigerator and marinate overnight.
• For the tamarind juice, soak the tamarind with water for 15 minutes and extract the juice
• In a mortar and pestle or food processor, pound/blend the red chilies, bird’s eye chilies, and toasted belacan.
• Add tamarind juice and sliced shallots to the sambal. Stir well.
• Heat up your grill and grill the fish parcel for 5 minutes on each site (or until the banana leaves are burnt).

Serve hot with the sambal condiment.

Chef's Recommendation - Mutton Soup Kambing

Mutton Soup - mutton bones, shanks or ribs are slow simmered with aromatic herbs and spices. Garnished with fried shallots and fresh cilantro, it is a hearty meal served with steamed rice. This flavorful soup - surprisingly earthy, satisfyingly meaty, elegant and subtle - will forever change the way you view soup. Oxtails are perfect in this recipe to make Sup Ekor, also called Sup Buntut [Oxtail Soup].

Ingredients (Serves 10)

• 2.5 lbs. mutton ribs, trimmed, cleaned
• 5 oz: onions, peeled, chopped
• 3/4 oz : garlic, peeled, crushed
• 3/4 oz: green chillies, sliced
• 1 oz: galangal (blue ginger), peeled, grounded
• 2 oz: KNORR Perencah Seasoning Powder
• 3 quarts : water
• 1 oz: MAZOLA Corn Oil
• 3/4 oz: ginger, peeled, grounded
• 6 : black cardamom seeds, crushed
• 3/4 oz: curry powder
• 1/2 oz: white poppy seeds
• 1 oz: coconut milk
• 1/2 oz: white peppercorns, freshly grounded, to taste

Garnishes

• onions, peeled, sliced, fried
• spring onions, sliced
• 10 spg : cilantro leaves, trimmed,

PREPARATION:

• Place the mutton ribs, chopped onions and garlic, sliced chillies, galangal and perencah seasoning in a stock pot. Fill it with 3 litres of water. Bring to a boil and reduce to low heat. Simmer for 2 to 3 hours or until the mutton ribs is tender.
• Gradually skim the fat with a spoon. Strain, keep the stock aside. Remove the mutton meat from the bones.
• Cut the meat into small pieces and keep warm.
• Heat corn oil in a soup pot over medium heat, add in grounded ginger, crushed cardamom seeds, curry powder and white poppy seeds and sauté until fragrant.
• Add in the coconut milk, the stock and the cooked mutton meat. Bring to a boil and reduce to low heat.
• Simmer for 20 minutes and adjust seasoning.
• Place the soup in 10 warmed soup plates and garnish with fried onion, sliced spring onions and coriander leaves.
• Served with either bread or rice

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Sumac chicken & hummus wraps

Enjoy cooking and learn how to prepare wonderful Sumac chicken & hummus wraps sandwich.

Ingredients (serves 4)
4 x 170g chicken breast fillets
1 1/2 tbs sumac (see note)
2 tbs olive oil
8 mountain bread wraps
200g mixed salad leaves
4 tomatoes, sliced
2 large avocados, sliced
1/2 cup coriander leaves
2/3 cup (160g) low-fat hummus

Method
1. Halve the chicken breasts through the center to make 8 thin fillets. Place in a bowl with sumac and oil. Season with salt and pepper and rub well into the chicken.

2. Heat a chargrill pan on medium-high heat. Cook the chicken, in batches, for 3-4 minutes on each side until cooked through and charred. Cover with foil and rest for 5 minutes.

3. Place the bread on a flat surface. Arrange the salad leaves, tomato, avocado and coriander in the centre of each. Dollop hummus over, then cut chicken into thin slices and place on top. Wrap to enclose, then serve immediately.

Notes & tips
Sumac is a lemony, Middle Eastern spice from supermarkets and delis.

Source
delicious. - June 2008, Page 132
Recipe by Louise Pickford

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How to cook Mee Jawa

Mee Jawa is an Indonesian style noodle soup - another popular Malay noodle dish influenced by the Indonesian island of Java. The soupy gravy is made from fresh prawns and ladled over yellow egg noodles [chow mein]. Slices of potato, tofu [soy bean cake], egg, vegetables and shrimp garnishes the dish.

Ingredients:

• 1 kg yellow noodles (scalded)
• 500 g beansprout (scalded)

Garnishes:

• sliced green chillies
• 6 hard boiled eggs
• 4 pieces fried beancurd
• fried sliced shallots
• chopped spring onions and celery

Ingredients for gravy:

• 1 cup fermented bean paste (washed and drained)
• 1 cup dried shrimps (geragau)
• 1 cup peanuts
• 6 buah keras
• 1 piece blachan (toasted and pounded)
• 1 cup water
• 4 tbsp flour
• 1/2 cup cooking oil

Ingredients to ground:

• 1 inch ginger
• 1 inch blue ginger (lengkuas)
• 5 cloves garlic
• 2 stalks lemon grass (serai)
• 30 shallots
• 20 dried red chillies

Method for gravy:

•  Fry peanuts and buah keras in a little oil and blend together with fermented bean paste, dried shrimps and blachan.
• Heat 1/2 cup cooking oil and fry grounded ingredients until aromatic and well cooked.
• Add in blended ingredients from (1) and fry for a few minutes more.
• Add in 80 oz water or stock and let it boil.
• Thicken stock with 1 cup water mixed with 4 tbsp flour and stir until gravy is thick (dilute according to thickness).
• Add salt and sugar to taste.

To serve:

• Mix scalded noodles with some beansprouts and pour some gravy over it. Garnish with egg slices, sliced green chillies, a cut lime, some taupok and fried shallots. Add a dash of black soya sauce.

How to make Penang/Assam Laksa (Recipe)

Assam laksa is a sour fish-based soup. Asam is the Malay word for sour, but it is often used as an abbreviation for asam jawa or tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.

The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesom" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko", a thick sweet prawn paste.

Ingredients:
Makes 10 to 15 portions ("party sized")

• 1.5 kg of fish (Sardine / Kembong / or Mackerel)
• 10 cups water
• 12 dried chillies - scalded and left to stand
• 6 fresh red chillies
• thumb-sized piece of mature turmeric
• 3 stalks of serai
• 300 gm shallots
• 200 gm belachan
• 2 stalks of bunga kantan
• 8 stalks of daun kesom
• 1 Tbsp sugar
• 2 tsp salt
• 2 cups assam water
• 1 cucumber
• half a pineapple
• 1 big onion
• 1 bunch mint leaves
• 1 stalk lettuce
• 2 sweet pickled cucumber
• laksa noodles

Preparation:

• The items c) to g) are finely ground; using only 3 of the red chillies for grinding, as the other 3 chillies are sliced and are for the the garnishment, while the fish is deboned after cooking
• The "bunga kantan" and the "daum kesum" are thinly sliced; use only one of the "bunga kantan" for the gravy; the other is meant for the garnishment.

for the gravy -

• Bring water to the boil and cook fish. Debone fish and return fish bones to the stock and simmer for 20 to 30 minutes, then strain the stock. Add ground ingrediants to the stock and boil with one bunga kantan and the daum kesum. Simmer for 20 more minutes. Add the deboned and shredded fish and the assam water, and season to taste.

for the vegetable garnishment -

• Except for the mint leaves which are washed and destalked, slice or shred all the items from n) to s) plus 3 red chilles and the bungah kantan. Arrange the vegetables in separate containers at the table.

for the toppings -

• 1 bowl "haeko" (black prawn paste) mixed with water to flowing consistency

To Serve:

• Place the laksa noodles in a bowl. Top them with your choice of sliced or shredded vegetable garnishment, then ladle simmering gravy over the noodles. Add a spoonful of "haeko".

How to make Acar Timun - (Spicy Cucumber Pickles)

Another Singaporean pickle recipe! These are a delicious twist on dill pickles. Acar Timun is a good combination to go with nasi beryani, nasi minyak, nasi tomato, steamed rice and ikan goreng. They're spicy in the sense of being spiced; if you like more heat, add more chili powder or chilli paste! Related recipe - Acar Buahan.

Acar Timun Ingredients

• 300 g cucumbers (julienne)
• 1 teaspoon salt
• 100 g carrots (julienne)
• 80 g shallots
• 3-4 fresh red chillies (julienne)
• 2 tablespoons oil
• 4 slices gingerroot
• 1/2 teaspoon mustard seeds
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder (not chili spice mix) or chilli paste
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons rice vinegar

Directions

• Cut cucumber in half lengthwise and remove the seeds. Cut flesh into 3.5 cm juliennes.
• Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.
• Cut the carrot into pieces the same size as the cucumber.
• Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop. Stir in the turmeric and chili powder, then add the vegetables, sliced chillies, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy).
• Remove from heat and mix well with vinegar. Allow the vegetables to cool in the pan, then place in a jar. Refrigerate Acar Timun overnight before serving.

Malay Otah-Otah, Otak-Otak Recipe

Malay Fish Mousse - or Otah-Otah - fresh fish fillets which are blended with light spices, coconut milk, kaffir lime leaves and other aromatic herbs, into a sort of fish mousse. The otah is then wrapped in banana leaves and steamed or grilled. Otah-Otah makes an exotic appetizer, for bbq gatherings or cocktail party bite!

Ingredients for Otah :

• 50g galangal
• 150g shallots
• 50g garlic
• 5g lemon grass (lemon grass), sliced thinly
• 20g dried chilies (pre-soaked to soften and remove seeds)
• 10g shrimp paste (belacan)
• 2cm-length turmeric
• 300g of fish flesh (spanish mackarel aka tenggiri, use a spoon to scrape flesh from the fish and place the flesh in a bowl)
• 300ml thick coconut milk

Method :

• Grind galangal, shallots, garlic, lemon grass, dried chilies, shrimp paste and turmeric together finely. Grind again with minced fish meat and thick coconut milk to form a fine and smooth mixture. Spoon 1 tbsp fish mixture into banana leaf. Wrap up and secure otah-otah with toothpicks. Steam or barbecue otah-otah over charcoal fire till cooked.

Makcik Secret Tahu Goreng Recipe!

Tahu Goreng - Malay style fried tofu

Ingredients:

• Tahu (or tofu, hard bean curd)
• Cucumber - slices
• Carrot - slices (optional)
• Bean sprouts - blanched

Tahu Goreng Peanut sauce

• Hae ko/Petis (Wet shrimp paste)
• Fried ground peanuts
• Brown sugar
• Asam juice
• Freshly ground chili paste
• Freshly ground garlic 
• Freshly ground chilli padi 

Method:

• Put ingredients for sauce together in a large bowl and mix throughly.
• Brown tahu in a pan with oil, cut into cubes. Put on a plate together with slices of cucumber and some bean sprouts.
• Pour sauce over fried tahu.
• Serve hot.

Quails with Spicy Red Sauce and Cumin Rice

Tasty and easy Arabian gulf main dish - Quails with Spicy Red Sauce and Cumin Rice.

Ingredients

2 tablespoons vegetable oil
8 quails, washed and cut into halves lengthwise

For the rice:

2 tablespoons ghee
2 medium onions or 250 g, sliced
1 medium carrot or 150 g, cut into small cubes
2 tablespoons cumin seeds
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g

For the spicy red sauce:
2 medium tomatoes or 300 g, peeled and pureed
2 tablespoons tomato paste
2 cloves garlic, crushed
1 teaspoon white vinegar
1 cube MAGGI® Chicken Bouillon
¼ teaspoon chili powder

Preparation

Heat oil in a large pan and fry quail pieces from both sides until they are golden brown in color from outside and cooked from inside (season quail with salt and black pepper before frying). Remove from oil and set aside.

Heat ghee in a pot and sauté onion slices until they become tender. Add carrot and cumin seeds and stir for seconds.

Add MAGGI® Chicken Bouillon cubes and water. Bring to boil with occasional stirring.

Add the rice and stir occasionally to boil again then cover and let it cook on low heat for 15-20 minutes or until rice is cooked.

Meanwhile, combine all sauce ingredients in a medium saucepan, stir to boil then simmer over low heat for 3-4 minutes or until sauce is slightly thickens. Add the fried quail to the sauce and simmer for few minutes.

Place rice in a serving plate and the quails with the sauce on top.

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Saudi Lamb Stew - Gorsan

Try an easy recipe to prepare a spicy Saudi Lamb Stew - Gorsan dish.

Ingredients

3 tablespoons vegetable oil
2 onions or 300 g, finely chopped
3 cloves garlic, crushed
¼ cup coriander leaves or 35 g, chopped
750 g lamb, cuts with bones
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
1 teaspoon ground cardamom
1 teaspoon ground turmeric
2 medium tomatoes or 300 g, peeled and finely chopped
1 tablespoon tomato paste
3 cups water or 750 ml
2 cubes MAGGI® Mutton Bouillon
1 medium potato or 200 g, cut into large cubes
1 medium carrot or 150 g, cut into thick slices
200 g pumpkin, cut into medium size cubes
2 medium zucchini or 150 g, cut into thick slices
1 green bell pepper or 150 g, cut into thick slices

Preparation

Heat oil in a large pot, add and cook onions over medium heat for 3-4 minutes. Add garlic, coriander, lamb cuts. Season with spices and cook with occasional stirring for 4-5 minutes.

Add chopped tomatoes, tomato paste, water and MAGGI® Mutton Bouillon . Bring to boil and simmer while covered on low heat for 1 hour or until the meat is almost tender.

Add potato cubes, carrot, pumpkin, zucchini and belle pepper, and cook for another 10-15 minutes or until vegetable are cooked.

Serve with Arabic bread or with cooked rice.

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Rice Boukhari with Meat

Try one of the best Saudi main dishes Rice Boukhari with Meat, try this recipe to prepare Rice Boukhari.

Ingredients

3 tablespoons ghee
750 g lamb, pieces with bones
3 medium onions or 450 g, chopped
8 cups water or 2 liters
2 cubes MAGGI® Mutton Bouillon
¾ teaspoon ground black pepper
¾ teaspoon ground cumin
¾ teaspoon ground cardamom
3 medium tomatoes or 450 g, pureed
2½ cups rice or 500 g, washed and drained
2 medium carrots or 150 g, cut into thin strips and boiled
1 cup mixed fried nuts or 150 g

Preparation

Heat ghee in a large pot, add and brown the lamb meat pieces until golden brown. Add onions and stir from time to time until the they become golden brown.

Add water, MAGGI® Mutton Bouillon , all the spices and the tomato juice. Cover and cook over low heat for 1½ hours or until meat is cooked.

When the meat is cooked, add the rice to the meat stock, this should be around 4 cups or 1000ml of stock, cover and cook over low heat for 25 minutes or until rice is cooked.

Place the rice on a large serving dish, place the meat pieces over the rice, and add the cooked carrots over the meat and garnish with the fried nuts or with raisins and shredded carrots.

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Coconut Basbousa

Enjoy the oriental cuisine and try an easy recipe to make the Coconut Basbousa, wonderful Arabic dessert.

Ingredients

1 tablespoon tahina
½ cup ghee or 100 g, softened
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon baking powder
2 cups semolina or 320 g
1 cup desiccated coconut or 100 g
1 cup water or 250 ml

For the syrup:
1½ cups sugar or 300 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 tablespoon blossom water

Preparation

Grease a 28x24cm baking tin with the tahina.

Combine ghee, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add semolina, desiccated coconut and water and stir until well combined.

Pour and level mixture into the prepared baking tin. Bake in a 190°C preheated oven for 35 minutes or until the top becomes golden in color.

Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into diamond shape and serve.

To prepare the syrup: Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice and rosewater.

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Easy Roti Jala Recipe (Lacey Crepes)

Roti Jala Recipe (“Net Bread”), an alternative to rice, is an excellent accompaniment to rich gravy dishes such as mutton curry or sambal tumis. Roti Jala is a traditional Malay recipe traditionally ladled into a roti jala mold, a contraption that looks very much like a measuring cup with holes poked in the bottom. It is made with flour, milk and an egg that is grilled with a non-stick pan to cook. This recipe is so easy to make which i would you recommend to try this at home!

Ingredients (20-30 crepes)

• 2 3/4 cups flour
• 1/2 tsp ground turmeric
• 2 cup water
• 1 pkt instant coconut milk powder or 2cups coconut milk
• 1 tsp salt
• 2 eggs

Method:

1. Mix (or using an electric mixer briefly at the end to get rid of lumps) to a consistency batter and put into a cup with few holes at the bottom, or a mustard bottle. If you have the "roti jala" mould, would be great.

2.  Set a heavy-based frying pan on low-medium heat and grease with oil. Swirl around on a heated grill or non stick pan like a thin pancake. Wait for the batter to set about 20-30 seconds.

3. Cook only one side. Fold the crepe into quarters or roll and stack up.

4. Repeat all of the above steps, adding oil to the pan each time until the batter is used up. Serve roti jala with hot curry or sambal tumis.

Easy Chicken Curry Video - Recipe

This simple Curry Chicken is a common delicacy in South Asia (specifically India), East Asia, as well as in the UK and Caribbean. A typical spicy Curry Chicken is easy to make, consists of chicken in an onion, tomato, and yogurt-based sauce, flavoured with ginger, garlic, chillies and a variety of spices, often including cumin, cinnamon, cardamom. Chicken curry is sometimes made with pre-made curry powder. Milk is sometimes added to decrease the spiciness.

Version 1
"Indian Chicken Curry"


Version2
"Spicy Malay Chicken Curry"

Curry Chicken Ingredients

• 1 tablespoon peanut oil
• 1 large onion, sliced
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, crushed
• 1 kg chicken breast fillet, chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 2 tablespoons chopped fresh lemongrass
• 2 kaffir lime leaves, finely chopped (if unavailable use 2 tsp grated lime rind)
• 4 small fresh red chili peppers, seeded,chopped
• 2 medium tomatoes, chopped
• 2 teaspoons caster sugar
• 1 (250 ml) cup water
• 1 (250 ml) cup coconut cream

Directions

• Heat oil in large pan, saute onion, ginger and garlic, stirring until onion is soft.
• Add chicken, cook, stirring, until browned lightly.
• Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant.
• Add remaining ingredients, simmer, Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Serve Curry Chicken with rice or naan bread!

Nasi Tomato Recipe (Spicy & Non Spicy)

Tips for "Nasi Tomato" Recipe (Spicy & Non Spicy)
Version 1
"Nasi Tomato" Malay version


Version 2 (Spicy)
"Tomato Rice" Indian Version


Version 3
"Nasi Tomato" Malay Version (Together wt Ayam Masak Merah Madu)

Nasi Tomato, or tomato rice, is a Malay rice dishes that is commonly found at Malay stalls and Malay night markets or pasar malam. Tomato rice is also served at Malay weddings. To prepare it, one should use long-grain rice or Basmati rice, as this type of rice lends itself better to tomato rice. The orange color of the rice comes from tomato paste. To complete the nasi tomato dish, serve served with fried chicken or chicken in dry gravy, and garnished with slivers of cucumber.

Tomato Rice is not unique to the Malays. Indians, locally, as well as those in India, also serve a rice dish by the same name. The ingredients are also similar.

Ingredients:
Bahan-bahan untuk membuat nasi tomato:

• Tomato (dicincang dadu)
• Tomato Puree (satu tin kecil)
• Halia (dikisar halus)
• Bawang Besar dipotong Dadu (2 Labu)
• Minyak Masak
• Marjerin
• Rempah Tumis
• 8 pot Beras
• Sedikit Daun Pandan.
• Sedikit air
• Garam
• Serbuk Perasa

Method:
Cara-Cara Memasak Nasi Tomato:

• Panaskan sedikit minyak masak di campur dengan Marjerin.
• Setelah panas,masukkan rempah tumis.
• Selepas itu,masukkan pula halia dan bawang besar sehingga naik bau.
• kemudian masukkan tomato yang dipotong dadu dan sedikit air bagi membolehkan tomato tadi sedikit hancur,garam dan sedikit serbuk perasa.
• Masukkan pula tomato puree.
• masak sampai pes untuk nasi tomato tadi sedikit hancur.
• setelah pes tadi kelihatan hancur masukkan pula beras yang telah dicuci ke dalam pes tadi.
• Masukkan pula air mengikut sukatan beras dan daun pandan.
• Tunggu Nasi Tomato tadi sehingga masak.

Bahan-Bahan untuk Membuat Ayam Masak Merah Madu:

Ayam Masak Merah Madu

Ayam yang telah digoreng.

Halia (dikisar)

Bawang Putih 1 Labu dan Bawang Merah 2 Labu dikisar bersama

2 camca besar Madu

Sos Tomato

Cili kering dikisar

Sedikit Minyak Masak

Bawang Besar,Cili Hijau dan Cili Merah (sekadar hiasan)

Garam

Serbuk Perasa

Gula

Air

Cadangan Hidangan:
Cara-Cara Memasak Ayam Masak Merah Madu:

• Panaskan Minyak
• Tumiskan bawang putih,bawang merah dan halia yang dikisar sehingga naik bau.
• kemudian masukkan cili kisar.
• kacau sampai kelihatan garing dan naik bau.
• masukkan sos tomato dan madu,sedikit serbuk perasa,gula,garam dan air.
• masukkan ayam yang telah digoreng tadi.
• gaul sehingga sebati.
• Akhir sekali Bawang Besar,Cili Hijau dan Cili Merah untuk hiasan hidangan ayam masak merah madu tadi.

Tambahan:
Boleh dihidangkan bersama-sama Rendang Daging, Kari Ayam, Acar Nenas dan lain-lain mengikut kesesuaian citarasa anda.

Chef's Recommendation! - Gado-Gado Surabaya (Recipe)

Gado-gado is a traditional dish in Indonesian cuisine, and is comprised of a vegetable salad served with a peanut sauce dressing. Although it is to be eaten as a main meal, many Western countries describe it simply as a salad. It is widely served from hawkers carts, stalls (warung) as well as in restaurants both in Indonesia and worldwide.

Gado-gado is part of a wide range of Indonesian sauce & salad combinations; with lotek, pecel and karedok. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers (see picture left). However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Compared to both standard Western salads and Indonesian versions of this dish, Gado-gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce.

Many stores now offer Gado-Gado dressing in dried blocks to which you simply add hot water, making it easier and cheaper to cook at home.

Gado-Gado Ingredients:
Blanched/steamed vegetables

• long green beans, cut into 4-5 cm long
• Chinese cabbage, shredded
• Bean sprouts

Fresh Vegetables

• Lettuce
• Tomato, wedged
• Cucumber, sliced

Other Complements

• Boiled/steamed potatoes, sliced
• Boiled eggs, wedged
• Fried/baked tempe
• Fried/baked tofu
• Lontong (rice cake with log shape), cut into 1 cm thick
• Ready-to-use fried shallot
• Melinjo nuts crackers
• Shrimp crackers

Gado-gado sauce

• 10 cloves garlic, stir fried/fried/roasted
• 300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)
• 1000 ml coconut milk
• 10 red chilies, discard the seed and stir fried/fried
• 1 tsp terasi (dried shrimp paste), toasted
• 1 block of coconut sugar (about 62.5 grams)
• 2-3 tbsp rice flour dissolve in a small amount of water

Sambal

• 20 red bird eyes chilies, boiled /steamed
• 1/2 tsp sugar
• Sea salt as desired

Method:

Gado-Gado Sauce

1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.

2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.

3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.

Sambal

• Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.

Serving

• Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you don’t like the spicy sauce.

Tips

- If the sauce to thick, add a small amount of water.

- Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.

- Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.

- If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.