1. For opor paste: Blend all ingredients in food processor to a coarse texture. 2. Heat pan, add cooking oil and fry opor paste till golden brown. Stir frequently. 3. Add lemongrass, lime leaf, bay leaf, lengkuas, cloves, coriander powder, cinnamon stick and nutmeg powder. 4. Add chicken cubes and water. 5. Bring to boil, reduce heat and simmer for about 30 minutes until 3/4 cooked. 6. Pour in coconut milk and bring to boil again. Then simmer until meat is tender, sauce thickens and season to taste.
500 gm buah campur [kismis hitam/kuning,prune,aprikot,mangga jeruk,kurma & lobak asin..potong kecil] sedikit cili api jeruk [jika suka] belimbing kecut [belimbing yg telah dijerukkan dn di jemur sampai kecut] jeruk limau
Bahan Mesin Halus:
500 gm bawang kecil 10 ulas bawang putih 10 cm halia 100 gm cili kering 3 s/b rempah kari ikan [goreng tanpa minyak]
500 gm minyak 500 gm gula pasir 1 botol kecil cuka 1/2 cawan bijan [goreng tanpa minyak]
Method:
1. Panaskan minyak dan tumiskan bahan mesin dan sehingga wangi,garing dan naik minyak. 2. Masukkan gula dan cuka dan biarkan reneh sehingga naik minyak lagi. 3. Masukkan semua buah campur & cili api jeruk dan masakkan lagi sehingga naik minyak dan pekat. 4. Sejukkan baru dimasukkan dalam bekas kering. 5. Bila nak hidangkan baru taburkan bijan tadi.
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]
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.
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.
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]
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.
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".
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.
Soto ayam is a yellow spicy chicken soup with vermicelli, commonly found in Indonesia, Singapore and Malaysia. Turmeric is added as one of its ingredients to get yellow chicken broth. Besides chicken and vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Sometimes, slices of Lontong (compressed rice roll) are also added. Occasionally, people will add "koya", a powder of mixed fried garlic with prawn crackers or bitter Sambal (orange colored). Krupuk are a very common topping.
Different regions have their own variation of this dish, for instance:
Soto Ambengan, originated from Ambengan, Surabaya. Soto Ambengan is famous for its delicious koya topping.
1. Grind onion, lemon grass, garlic and ginger in the blender.
2. In a pot, heat the oil and add the 4-spices until fragrant. Add in the gounded ingredients and stir continuosly until fragrant.
3. Add water and chicken, let it boil. About 30 min.
4. Take the chicken out and let them cool.
5. Add coconut milk into the pot together with salt and sugar to taste. If necessary, add another cup of water.
6. In the meantime, shred the meat of the chicken and add them back into the pot together with the bones. Let it boil for another 15-20min. Serve hot with rice cakes/nasi impit (cut into bite-sized cubes) or vermicelli and bean sprouts.
Mee Siam, which means "Siamese noodle", is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy. It is one of the popular one-dish meals in Singapore. A "dry" version, which is essentially stir-frying the rice noodles with the same spices used in the "gravy" version, are also popular among the Malays and Chinese in Singapore.
Originally a Thai dish, it became a Nyonya specialty that is now prepared by Indians, Malays as well as Chinese stalls in Singapore with slight variation in ingredients. It is served with salted soy beans, dried bean curd, boiled egg, and tamarind, garnished with spring onions and Chinese chives.
Recepi 1 Ingredients
Gravy:
1 tbsp cooking oil
5 shallots, chopped
3 cloves garlic, chopped
6 dried chilli, pounded
1 tsp belacan (shrimp paste)
2 onions, sliced
4 tbsp preserved yellow beans, pounded
3 tbsp tamarind
2 litres water
sugar and salt to taste
Spiced Rice Vermicelli:
500gm rice vermicelli
4 tbsp cooking oil
3 shallots, chopped
2 tbsp chilli paste
3 tbsp dried shrimp, pounded
150gm bean sprouts, peeled.
Mee Siam Garnish:
1 egg, hard-boiled, cut in wedges
20gm local chive (ku chai), fresh
1 local lime, trim top
3 prawns, medium size, peeled
20gm soya bean cake, deep-fried, diced
20gm fish cake, sliced
sambal sauce (optional)
Instructions
Gravy:
Mix tamarind with water. Strain off pulp and reserve the juice. Cook shallots, garlic, dried chilli paste and onions until fragrant. Add remaining ingredients and bring to boil. Reduce heat and simmer for 45 mins. Check seasoning.
Spiced Rice Vermicelli:
Soak vermicelli in cold water to soften. Drain dry, blanch in boiling water for 30 secs and strain. Heat oil in wok and cook shallots, chilli paste and dried shrimp until fragrant. Add vermicelli and bean sprouts and mix well. Remove from heat.
Serving
Place spiced rice vermicelli in bowl. Add piping hot gravy. Garnish with egg wedges, chopped chive, prawns, soya bean cake, fish cake and lime. Sambal sauce may be added.
Recipe2
Serves : 1
Ingredients :
150g grated coconut
560ml warm water (A)
50g dried tamarind paste (assam)
50ml warm water (B)
80g soy bean paste (pounded)
1 onion (cut into strips)
50g dried chillies (ground finely)
100g shallots (ground finely)
10g shrimp paste (ground finely)
40g dried shrimp (ground finely)
300g rice-vermicelli (soaked, drained)
200g bean sprouts
sugar to taste
Garnishing :
2 hard-boiled eggs (shelled, sliced)
4 bean curd puffs (cubed)
5g chives (chopped finely)
a few fresh limes (halved)
Method :
Combined grated coconut with warm water (A). Squeeze out coconut milk and set aside. Combine dried tamarind paste with warm water (B) to obtain juice.
Gravy : Place coconut milk, soy bean paste, onion and 3/4 of the ground dried chillies, shallots, shrimp paste and dried prawns in pot. Simmer for 30 minutes.
Add tamarind juice and sugar to obtain a sweet and sour taste. Set aside.
Heat 6 tablespoons oil in wok till hot. Stir-fry remaining ground ingredients till fragrant. Add rice vermicelli, bean sprouts and enough water to cook rice vermicelli. Place some rice vermicelli in serving dish and pour in gravy.
Garnish with sliced eggs, bean curd puffs and chives. Drizzle with a little lime juice.
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