THE BEST OF BETTY SAW and BEST OF MALAYSIAN COOKING

THE BEST OF BETTY SAW and BEST OF MALAYSIAN COOKING
Saffron Rice with Mushrooms and Tomatoes Serves 4–5

This is another deliciously aromatic one-dish meal. For a different flavour, dice 150 g (5 oz)
smoked salami, bacon or turkey and add to the rice.
INGREDIENTS
Saffron strands 1/2 tsp
Boiling water 85 ml (21/2 fl oz)
Basmati (long grain) rice 450 g (1 lb),washed and drained
Chicken stock (see page 11) 610 ml (191/2 fl oz)
Sunflower or corn oil 60 ml (2 fl oz)
Shallots 4, peeled and sliced
Garlic 3 cloves, peeled and chopped
Young ginger 3-cm (11/2-in) knob,peeled and chopped
Cinnamon 5-cm (2-in)
Cardamoms 6 pods
Black peppercorns 1/2 tsp
Bay leaves 2
Oyster or button mushrooms 100 g (31/2 oz),diced into 1-cm (1/2-in) pieces
Firm tofu 2 pieces, diced small anddeep-fried
Salt 2 tsp
Ground white pepper 1/2 tsp
Sugar 1 tsp
Cherry tomatoes 18, quartered
Chopped coriander leaves (cilantro) 2 Tbsp
Chopped parsley 2 Tbsp
Chopped spring onions (scallions) 1 Tbsp
Cashew nuts 90 g (3 oz), roasted or 45 g (11/2 oz) almond flakes, roasted
Garnish
Thai sweet basil as needed
METHOD
1. Immerse saffron strands in boiling water and leave to infuse for 15 minutes.
2. Cook rice with saffron mixture and chicken stock in a rice cooker. When the rice is cooked, set
aside to cool. Loosen grains with a pair of chopsticks.
3. Heat oil in a large non-stick wok and lightly brown shallots, garlic and ginger.
4. Add spices and bay leaves. Stir for a few seconds, then add the mushrooms. When the
mushrooms are almost cooked, add fried tofu and season with salt, pepper and sugar. Mix
thoroughly.
5. Add the cooked rice and toss well. Add cherry tomatoes and stir-fry until tomatoes are hot but
still hold their shape.
6. Stir in all the fresh herbs and lastly the cashew nuts or almond flakes.
7. Garnish with Thai sweet basil and serve.
N O T E If you must wash the oyster mushrooms, rinse quickly and squeeze out any
excess water.
Fried Rice with Chicken and Pineapple Serves 2
INGREDIENTS
Chicken 120 g (41/4 oz), diced
Salt 1 tsp
Cooking oil 2 Tbsp
Garlic 1 clove, peeled and minced
Cooked rice 360 g (13 oz), preferably 1 day old, loosened
Ham 2 slices, cut into strips
Carrot 60 g (21/4 oz), diced and parboiled
Defrosted frozen green peas 1 Tbsp
Fresh or canned pineapple 90 g (3 oz), diced
Light soy sauce 1 Tbsp
Red chilli 1, chopped
Spring onion (scallion) 1, chopped
Coriander leaves (cilantro) 1 sprig, chopped
METHOD
1. Marinate chicken with half the salt and a pinch of pepper for 15 minutes.
2. Heat oil in a wok until hot and lightly brown garlic and shallots. Add chicken and stir-fry until
meat changes colour.
3. Put in rice and toss briefly, breaking up any lumps. Add ham, carrot, green peas and pineapple
and mix well.
4. Put in 1 tsp light soy sauce, remaining salt and pepper and stir-fry again for 1–2 minutes.
Sprinkle in chopped chilli, spring onion and coriander leaves. Serve hot with a curry dish, if
preferred.
Fragrant Herb Rice (Nasi Ulam) Serves 7–8
INGREDIENTS
Chubb mackerel 3, grilled, deboned and flesh ground
Turmeric leaves 5, finely sliced
Polygonum leaves 4 sprigs, finely sliced
Basil leaves 4 stalks, finely sliced
Thai sweet basil 5 stalks, finely sliced
Watercress 4 stalks, finely sliced
Lesser galangal leaves 3, finely sliced
Kaffir lime leaves 3, finely sliced
Lettuce leaves 3, finely sliced
Cashew nut leaves (optional) 4, finely sliced
Lemon grass 2 stalks, tender central portion finely sliced
Shallots 6, peeled and finely sliced
Torch ginger flower 1, finely sliced
Green chillies 3, finely sliced
Grated skinned coconut 1/2, dry-roasted
Large lime 1, juice extracted
Salt 1 tsp
Cooked rice 1.5 kg (3 lb 41/2 oz)
Sambal
Red chillies 10
Shallots 5, peeled
Ginger 1.25-cm (1/2-in) knob, peeled
Coconut cream 250 ml (8 fl oz), from 1 grated skinned coconut and sufficient water
Lemon grass 1 stalk, lightly crushed
Salt 1/4 tsp
Tamarind pulp (asam Jawa) 1 tsp, mixed with 2 Tbsp water and strained
METHOD
1. Prepare sambal. Blend chillies, shallots and ginger until fine. Combine ground ingredients with
coconut cream, lemon grass, salt and tamarind juice and simmer over low heat. Stir until sauce
is thick and oil separates. Set aside.
2. Combine ground fish with the finely sliced ingredients and roasted grated coconut.
3. Heat a wok without oil. When hot, turn off heat and put in combined fish and sliced ingredients,
lime juice and salt. Mix well. Transfer to a serving dish.
4. To serve nasi ulam, ladle a portion of rice onto a plate, top with required amount of combined
fish and sliced ingredients and sambal. Mix well and serve.
Fragrant Yam Rice Serves 4–5
INGREDIENTS
Chicken meat 300 g (101/2 oz), cut into 2.5-cm (1-in) pieces
Cooking oil 3 Tbsp + more for deep-frying
Yam 350 g (12 oz), cut into 1.5-cm (3/4-in) cubes
Dried prawns (shrimps) 60 g (21/4 oz), soaked for 15 minutes and drained
Rice 300 g (101/2 oz), washed and drained
Light soy sauce 2 tsp
Chicken stock (see page 11) 875 ml (28 fl oz)
Red chilli 1, sliced
Seasoning
Salt 1/2 tsp
Sugar 1/2 tsp
Dark soy sauce 1/2 tsp
Sesame oil 1 tsp
Chinese rice wine (Shaoxing) 1 tsp
Cornflour (cornstarch) 1 tsp
METHOD
1. Marinate chicken with combined seasoning ingredients and set aside.
2. Heat oil for deep-frying and fry yam cubes for 8–10 minutes until just cooked. Drain from oil
and set aside.
3. Using the same oil, fry shallots until golden. Drain and set aside for garnishing.
4. Remove all but 3 Tbsp oil and stir-fry prawns until fragrant. Dish out and set aside.
5. Stir-fry rice in the same oil for 1–2 minutes. Stir in light soy sauce. Remove from heat and
transfer rice to a rice cooker. Pour in chicken stock and switch on rice cooker to cook rice.
6. When stock comes to a boil, add yam and chicken. Let rice cook until done. Garnish with shallot
crisps and spring onion before serving.
Chicken Biryani Serves 4–6
INGREDIENTS
Ghee (clarified butter) 3 Tbsp
Cinnamon 2, each 9-cm (31/2-in)
Star anise 3 sections
Onions 5, peeled and sliced
Chicken 1, about 1.5 kg (3 lb 41/2 oz), cut into 6 large pieces
Ground turmeric 1 dsp
Yoghurt 125 ml (4 fl oz)
Tomatoes 4, quartered
Green chillies 4, kept whole
Salt 1 Tbsp
Curry leaves 3 sprigs, stems discarded
Coconut milk 875 ml (28 fl oz), squeezed from 1/2 grated skinned coconut with sufficient water
Ground almonds 1 Tbsp
Ground cashew nuts 1 Tbsp
Basmati (long grain) rice 480 g (1 lb 1/4 oz), washed and drained
Screwpine (pandan) leaves 3, washed and knotted
Ingredients to be finely ground
Garlic 3 cloves, peeled
Shallots 8, peeled
Chilli powder 1 tsp
Black peppercorns 1 tsp
METHOD
1. In a pan, heat ghee and fry cinnamon and star anise for 1 minute, then lightly brown onions.
2. Add chicken and fry well, then add turmeric and ground ingredients.
3. Add yoghurt, tomatoes, green chillies, salt and curry leaves. Simmer gently for a few minutes.
4. Pour in half the coconut milk and stir in ground almonds and cashew nuts.
5. Bring to the boil, then add remaining coconut milk.
6. Put well drained rice and chicken curry mixture into a pot or rice cooker to finish cooking.
Halfway through cooking, add screwpine leaves and stir well.
7. Discard screwpine leaves before serving.
8. Serve hot, each serving with a portion of chicken.
Salted Fresh Fish, Oyster and Tangerine Peel Porridge Serves 2–3
INGREDIENTS
White fish fillet or steak (grouper, white pomfret or threadfin) 250 g (9 oz)
Coarse sea salt 11/2 Tbsp
Rice 150 g (5 oz), washed
Salt 1 tsp
Shallot oil (see page 11) 3 tsp
Water 2 litres (64 fl oz)
Young ginger 2.5-cm (1-in) knob, peeled and finely shredded
Large dried oysters 4, each 15–18 g (1/2 oz), soaked for 10 minutes
Century egg 1, peeled and quartered
Dried tangerine peel 3 g, soaked for 15 minutes, pith scraped with a teaspoon and chopped
Large dried scallops 2, rinsed, soaked in 60 ml (2 fl oz) water and shredded
Garnish
Chinese crullers 6, snipped into 1-cm (1/2-in) thick pieces
Spring onions (scallions) 2, thinly sliced
METHOD
1. Prepare salted fresh fish. Wipe fish with a clean damp tea towel (do not rinse), then rub both
sides with coarse salt. Transfer salted fish to a covered container and refrigerate for 2 days.
2. On cooking day, rinse salted fish under a running tap to rid salt, then drain and cut into 4 x 0.5-
cm (11/2 x 1/4-in) pieces. Set aside.
3. Put washed rice into an electric rice cooker. Rub rice with salt and 2 tsp shallot oil. Set aside for
15 minutes.
4. Heat remaining 1 tsp oil in a small non-stick saucepan and lightly brown ginger and oysters.
Remove and add to rice cooker.
5. Add in remaining ingredients, including the soaking liquid for scallops, and switch appliance on
to rice cooking mode.
6. When rice mixture reaches the boil after 15–20 minutes, switch appliance to porridge mode.
Leave to cook for 1 hour 30 minutes or until gooey and thick.
7. Stir in fish slices and allow to cook for 5 minutes more. Garnish and serve.
NOTE
Dried tangerine peel is the sun-dried peel of Chinese tangerines, or Mandarin oranges. If well
dried, the peel can store indefinitely in an airtight tin can in a cool place. Do not store in the
refrigerator as the dampness causes loss of flavour. Generally, the more mature the peel, the
higher its nutritional value and, therefore, its cost. The best ones are reputedly 20–30 years old.
They are valued for their subtle fragrance and for their herbal properties in curing loss of
appetite, flatulence, diarrhoea, vomiting and coughs. Dried tangerine peel is an essential
ingredient in the Chinese dessert red bean pudding (hoong tau sar) and in Cantonese-style rice
porridge dishes, especially those involving meat.
Fried Rice Cake (Chao Ko) Serves 4–5
INGREDIENTS
Shallot oil (see page 11) 2 Tbsp
Rice cake 350 g (12 oz), cut into 2-cm (3/4-in) cubes
Chopped garlic 1 heaped Tbsp
Preserved radish (chye poh) 1 heaped Tbsp, rinsed and finely chopped
Chilli paste 1 Tbsp
Bean sprouts 125 g (41/2 oz), tailed
Chinese chives (kucai) 75 g (23/5 oz), cut into 3-cm (11/2-in) lengths
Sauce
Fish sauce 1 Tbsp
Dark soy sauce 1/2 Tbsp
Sugar 1/2 tsp
Ground white pepper a pinch
Salt a pinch
Eggs 2, beaten
METHOD
1. Heat 1 Tbsp shallot oil in a non-stick wok over high heat until hot. Fry rice cubes until lightly
golden. Remove from wok and set aside.
2. Add remaining shallot oil and lightly brown garlic. Put in preserved radish and toss until fragrant.
3. Add chilli paste and fry for 30 seconds. Put in bean sprouts and toss well for a few seconds, then
add chives.
4. Pour in combined sauce ingredients and mix well. Return fried rice cubes to wok.
5. Toss quickly and add beaten eggs, stirring until eggs are set. Serve hot.
Mee Siam Kering Serves 4–5
INGREDIENTS
Dried rice vermicelli (bee hoon) 600 g (1 lb 51/3 oz)
Cooking oil 175 ml (6 fl oz)
Firm tofu 2 pieces, cut into small cubes
Onion 1, peeled and ground
Small prawns (shrimps) 300 g (101/2 oz) , peeled
Beef 240 g (81/2 oz), thinly sliced
Salt 2 tsp
Eggs 2, lightly beaten
Chinese flowering cabbage (choy sum) 3 stalks, stems and leaves separated, cut into 5-cm (2-in)
lengths and stems lightly smashed
Bean sprouts 300 g (101/2 oz)
Chinese chives (kucai) 10–12 stalks, cut into 2.5-cm (1-in) lengths
Chinese celery 3 sprigs, chopped
Dried chillies 15, soaked
Dried prawns (shrimps) 3 Tbsp
Garnish
Red chillies 3, sliced
Green chillies 3, sliced
Kalamansi limes 10, halved
METHOD
1. Soak vermicelli in water for 10 minutes until soft. Drain in a colander.
2. Heat oil in a wok. Fry shallot slices until golden brown. Remove with a perforated ladle and set
aside.
3. In the same oil, fry tofu until lightly browned, then remove and set aside.
4. Still in the same oil, fry ground onion until fragrant, then add ground ingredients and stir-fry until
fragrant.
5. Add prawns, then beef and salt. Pour in beaten eggs and quickly stir-fry.
6. Add Chinese flowering cabbage, stems first then leaves. Stir-fry before adding fried tofu and rice
vermicelli. Mix well.
7. Add bean sprouts and Chinese chives and fry briskly for 2 minutes. Lastly, add half the chopped
Chinese celery.
8. Place on a large dish and garnish with remaining Chinese celery, crisp-fried shallots and
garnishing ingredients.
Penang Laksa Serves 4–6
INGREDIENTS
Dried chillies 30–40, soaked
Sliced galangal 1 Tbsp
Dried prawn (shrimp) paste (belacan) 1 x 2.5 x 5-cm (1/2 x 1 x 2-in) piece
Lemon grass 3 stalks, sliced
Shallots 180 g (6 oz), peeled
Cooking oil 4 Tbsp
Water 1.35 litres (43 fl oz)
Thai sweet basil 10 sprigs
Torch ginger flowers 3–4, buds halved and stems smashed
Dried tamarind 4 pieces
Tamarind pulp (asam Java) 4 Tbsp, mixed with 225 ml (8 fl oz) water and strained
Wolf herring 1.8 kg (64 oz), steamed and flaked
Sugar 2 Tbsp
Salt to taste
Thick round rice (laksa) noodles 600 g (1 lb 51/3 oz), parboiled
Black prawn (shrimp) paste (haeko) diluted with a little water
Garnish
Pineapple 1/2, peeled and cut into thin strips
Cucumber 1, peeled and shredded
Lettuce 1/2 head, finely shredded
Onion 1, peeled and finely sliced
Red chillies 2–3, seeded and sliced
Mint leaves as needed
METHOD
1. Grind or blend dried chillies, galangal, dried shrimp paste, lemon grass and shallots.
2. Heat oil in a large wok. Fry ground ingredients until fragrant. Add water and bring to the boil.
3. Add sweet basil, torch ginger flowers, dried tamarind and tamarind liquid. Lower heat. Simmer
for 10–15 minutes.
4. Add flaked fish and sugar. Add salt to taste. Remove sweet basil, torch ginger flowers and dried
tamarind.
5. Portion noodles into individual bowls. Add a little of each garnishing ingredient. Cover bowl’s
contents with boiling gravy. Drizzle 1 tsp diluted black prawn paste over the top. Serve
immediately.
Lor Mee Serves 6–8
INGREDIENTS
Chicken or pork 300 g (101/2 oz), cut into strips
Small prawns (shrimps) 450 g (1 lb), peeled
Cuttlefish 300 g (101/2 oz), cleaned and sliced
Salt 11/2 tsp
Cooking oil 4 Tbsp
Shallots 5, peeled and diced
Garlic 5 cloves, peeled and minced
Fresh yellow noodles 1 kg (2 lb 3 oz)
Black vinegar 4 Tbsp
Cornflour (cornstarch) 3 Tbsp, mixed with 125 ml (4 fl oz) water
Spring onions (scallions) 2, chopped
Coriander leaves (cilantro) 2 sprigs, chopped
Red chillies 3–4, seeded and sliced
Gravy
Chicken or anchovy stock (see page 11) 1.5 litres (48 fl oz)
Carrot 1, cut into 5-cm (2-in) strips
Long Chinese cabbage 4 leaves, cut into 1.5-cm (3/4-in) strips
Fish balls 12
Sambal belacan
Dried prawn (shrimp) paste (belacan) 5 x 5 x 0.5-cm (2 x 2 x 1/4-in) piece
Red chillies 8, seeded
Kalamansi limes 3, juice extracted
METHOD
1. To make sambal belacan, roast dried prawn paste in a dry pan until fragrant. When prawn paste
is still hot, pound it with chillies until smooth. Spoon into a small saucer and mix with lime juice.
2. Marinate chicken or pork and prawns separately with 1/2 tsp salt,1/2 tsp pepper and 1 tsp light soy
sauce. Set aside.
3. Heat oil in a wok and brown shallots and garlic. Add seasoned chicken and stir-fry for 2 minutes,
then add prawns and cuttlefish. Stir-fry until just cooked. Set aside.
4. Pour chicken or anchovy stock into wok and bring to a boil. Add carrot, cabbage leaves, the
remaining light soy sauce, dark soy sauce and fish balls, and simmer for a few minutes.
5. Add noodles and bring to a slow boil over moderate heat, stirring in black vinegar, remaining salt
and cornflour mixture. Pour beaten eggs over boiling gravy, stirring gently. Add spring onions
and coriander leaves just before serving.
6. Serve immediately with sliced chillies and light soy sauce or sambal belacan.
Mee Rebus Serves 4–5
Of the many versions of mee rebus using either sweet potatoes or potatoes to thicken the gravy,
this is one of my favourites. It requires time to prepare but the prawn crisps and crisp-fried
shallots can be done in advance and refrigerated in air-tight containers.
INGREDIENTS
Sweet potatoes 500 g (1 lb 11/2 oz) (orange- coloured variety), skinned, peeled and cut into large
chunks
Chicken or anchovy stock (see page 11) 1.5 litres (48 fl oz)
Sunflower or corn oil 3 Tbsp
Salt 5 tsp
Sugar 2 tsp
Small prawns (shrimps) 100 g (31/2 oz), peeled and seasoned with 1/4 tsp salt and 1/4 tsp ground
white pepper
Coconut cream 100 ml (31/2 fl oz)
Bean sprouts 300 g (101/2 oz), tailed and scalded
Yellow noodles 600 g (1 lb 51/3 oz), scalded
Eggs 4, hard-boiled, peeled and quartered
Potatoes 2, boiled, peeled and cubed
Firm tofu 3 pieces, fried and diced
Prawn crisps
Rice flour 100 g (31/2 oz)
Plain (all-purpose) flour 50 g (12/3 oz)
Cornflour 1 Tbsp
Coconut milk 350 ml (111/3 fl oz), extracted from 175 g (6 oz) grated skinned coconut and 350
ml (111/3 fl oz) water
Egg 1, beaten
Dried baby prawns (shrimps) 30 g (1 oz)
Cooking oil for deep-frying
Coriander powder 1 tsp
Lesser galangal 3-cm (11/2-in) knob
Candlenuts 5
Salt 11/2 tsp
Large dried chillies 12, seeded and soaked to soften
Shallots 16, peeled
Candlenuts 5
Young galangal 2.5-cm (1-in) knob, peeled
Turmeric 5-cm (2-in) knob, peeled
Preserved soy bean paste (tau cheo) 1 tsp
Roasted coriander powder 1 Tbsp
Garnish
Crisp-fried shallots 4 Tbsp
Prawn crisps as needed
Kalamansi limes 6–8, halved
METHOD
1. Prepare prawn crisps. Sift rice flour, plain flour and cornflour into a basin. Add finely ground
ingredients and mix well.
2. Combine coconut milk and beaten egg and blend well into flour mixture until the batter is
smooth. Strain into another basin. Add dried baby prawns and mix well.
3. Heat oil in a wok. Spread 1 Tbsp batter on side of wok. Ladle oil over and when set, ease it into
the oil. Cook until golden brown. Drain on absorbent kitchen paper. Cool and store in
airtight container.
4. Prepare mee rebus. Steam sweet potatoes in a heatproof dish over rapidly boiling water for 30
minutes or until soft. Blend with 750 ml (24 fl oz) chicken or anchovy stock into a purée. Set
aside.
5. Meanwhile heat the oil in a large deep saucepan and fry finely ground ingredients over medium
heat until fragrant. Gradually pour in the sweet potato purée and the remaining chicken or
anchovy stock and bring to the boil. Add salt and sugar and stir well.
27
6. Add the seasoned prawns and coconut cream. Bring to the boil and remove from heat. Reheat
the gravy again just before serving.
7. Place some bean sprouts and noodles in a serving bowl. Add a few pieces of hard-boiled egg,
potatoes and tofu. Top with gravy.
8. Garnish with green chillies, crisp-fried shallots, prawn crisps and 1–2 kalamansi halves.
NOTE
You can use either white or yellow sweet potatoes (but not the purple variety) if
the orange-coloured sweet potatoes are not available. However, to keep the colour
an attractive vibrant orange, use more fresh turmeric root.
Rice Noodle Soup (Ipoh Sar Hor Fun) Serves 5–6
INGREDIENTS
Chicken 450 g (1 lb), preferably thigh portion
Cooking oil as needed
Large freshwater prawns (shrimps) 600 g (1 lb 51/3 oz), unpeeled
Chicken or anchovy stock (see page 11) 2 litres (64 fl oz), boiling hot
Salt 3 tsp
Chinese chives (kucai) 90 g (3 oz)
Flat rice noodles (hor fun) 600 g (1 lb 51/3 oz), cut into 0.5-cm (1/4-in) strips
Ground white pepper as needed
Seasoning
Salt 1 tsp
Sesame oil 1/2 tsp
Cooking oil 1 dsp
METHOD
1. Into a mixing bowl, put chicken and seasoning ingredients. Mix well and leave for 15 minutes.
2. Steam chicken for 15 minutes or until cooked. When cool, cut into 1.25-cm (1/2-in) thick slices.
3. Heat sufficient oil in a wok and lightly brown garlic. Add prawns and stir-fry over high heat for 3
minutes or until just cooked.
4. Pour boiling hot chicken or anchovy stock into wok and bring to the boil. Dish out prawns, peel
and halve lengthways. Arrange prawns on a serving dish.
5. Return prawn shells to boiling stock and simmer over very low heat for 10 minutes to extract
prawn flavour.Strain stock and return to the boil. Add salt. Sustain stock at the boil over low
heat.
6. Meanwhile, half fill a saucepan with water and add 1 Tbsp oil. Bring to the boil, then scald
Chinese chives. Remove and cut into 5-cm (2-in) lengths. Arrange on serving dish.
7. In the same water, scald rice noodles for 1–2 minutes. Drain well.To serve, put some rice noodles
into individual serving bowls, then top with chicken and prawns. Ladle boiling stock over and
serve hot sprinkled with spring onions, some chives and a pinch of pepper.
Fried Flat Rice Noodles with Beef Serves 2
INGREDIENTS
Beef 120 g (41/4 oz), thinly sliced
Salt 1/2 tsp
Chinese flowering cabbage (choy sum) 5 stalks, both ends trimmed
Fresh flat rice noodles (hor fun) 300 g (101/2 oz), strands loosened
Light soy sauce 1 Tbsp, mixed with 1 Tbsp water
Spring onion (scallion) 1, cut into 2.5-cm (1-in) lengths
Coriander leaves (cilantro) 1 sprig, cut into 2.5-cm (1-in) lengths
Seasoning
Baking soda 1/3 tsp
Ginger juice 1 tsp
Salt 1/2 tsp
Sugar 1/4 tsp
Sauce
Chicken stock (see page 11) 5 Tbsp
Light soy sauce 1/2 tsp
Dark soy sauce 2 tsp
METHOD
1. Marinate beef with combined seasoning ingredients except cooking oil. Mix well then add 1
Tbsp oil. Leave for at least 20 minutes.
2. Bring half a saucepan of water to the boil. Add 1 Tbsp oil and salt. Scald Chinese flowering
cabbage until just cooked. Drain well and arrange on a dish. Turn off heat and scald beef in same
saucepan of water. Allow to soak for 1 minute. Skim off scum from surface, drain meat and set
aside.
3. Heat 1 Tbsp oil in a wok and tilt wok around to coat it in oil. Discard excess oil and put in rice
noodles. Toss noodles in hot wok for 2 minutes.
4. Add light soy sauce and water mixture and stir-fry until well mixed. Remove and place noodles
on Chinese flowering cabbage.
5. Reheat wok with 1 Tbsp oil and stir-fry bean sprouts for 30 seconds. Remove and place over
fried rice noodles.
6. Clean wok and reheat with 1 Tbsp oil. Put in combined sauce ingredients and add beef, then
spring onion and coriander leaves. Toss quickly before adding remaining cooking oil. Mix well.
7. Pour beef mixture over noodles and serve hot with cut red chillies in light soy sauce or chilli
paste.
Fried and Braised Noodles (Char Choo Mee) Serves 4–5
INGREDIENTS
Chicken meat 150 g (5 oz), skinned and sliced
Salt 11/2 tsp
Fresh yellow noodles 500 g (1 lb 11/2 oz)
Cooking oil 2 Tbsp
Medium/large prawns (shrimps) 8, eyes and feelers trimmed
Pre-fried firm tofu 20 pieces
Chinese flowering cabbage (choy sum) 150 g (5 oz)
METHOD
1. Season chicken with 1/2 tsp salt and pepper and set aside for 15 minutes.
2. Bring a large saucepan of water to the boil and scald noodles for a few seconds. Drain well and
set aside.
3. Heat oil in a wok and lightly brown shallots and garlic. Add noodles and remaining salt. Fry over
high heat for 3–5 minutes or until noodles are half-cooked.
4. Pour in chicken stock, add dark and light soy sauces and stir well. When stock begins to boil, add
chicken, prawns, tofu and vegetables. Cover and simmer for 5 minutes.
5. Dish out and serve hot, garnished with chopped spring onion.
Cha Cheong Meen Serves 2
INGREDIENTS
Pork belly or chicken thigh meat 280 g (10 oz), minced
Chilli oil 11/2 tsp
Sugar 1/2 tsp
Cornflour (cornstarch) 1 tsp + 1 tsp mixed with 1 Tbsp water
Cooking oil 4 Tbsp
Sichuan vegetable 1 large piece, shredded and soaked in water
Red chilli 1, seeded and minced
Dried egg noodle sticks 280 g (10 oz)
Salt 1/2 tsp
Cucumber 1/2, skinned and shredded
Lettuce leaves 4, shredded
Gravy
Sesame oil 1 tsp
Salt 1 tsp
METHOD
1. Season pork or chicken with light soy sauce, Chinese wine, dark soy sauce, chilli oil, sugar,
pepper and cornflour. Set aside for at least 1 hour.
2. Heat 1 Tbsp cooking oil in a wok and brown half the garlic. Add drained Sichuan vegetable and
stir-fry for a few minutes or until fragrant. Remove and set aside.
3. Reheat pot with 2 Tbsp oil and lightly brown the remaining garlic, shallot and chilli. Add
seasoned pork or chicken and stir-fry for a few minutes until meat changes colour.
4. Return fried Sichuan vegetable to the wok. Combine ingredients for gravy and stir well. Pour
over ingredients in wok, then add cornflour mixture to thicken and allow gravy to come to the
boil.
5. Boil a large pot of water, add the remaining oil and a pinch of salt and scald noodles for a few
minutes. Drain well.
6. Divide noodles into serving bowls and top with pork or chicken mixture. Garnish with shredded
cucumber, lettuce and spring onions. Serve immediately.
Thai-style Fried Noodles (Phad Thai) Serves 4–5
INGREDIENTS
Small prawns (shrimps) 20, peeled
Salt 1/2 tsp
Cooking oil 3 Tbsp
Preserved radish (chye poh) 45 g (11/2 oz), rinsed and finely chopped
Dried chillies 20, seeded, soaked, ground and seasoned with 2 tsp salt and 1/4 tsp white pepper
Firm tofu 1 piece, diced
Eggs 4, lightly beaten with 1/4 tsp salt and 1/4 tsp ground white pepper
Fresh flat rice noodles (hor fun) 500 g (1 lb 11/2 oz)
Bean sprouts 200 g (7 oz), tails removed
Chinese chives (kucai) 55 g (2 oz), cut into 5-cm (2-in) lengths
Dried prawns (shrimps) 3 Tbsp, rinsed, coarsely ground and pan-fried dry
Coarsely ground roasted peanuts 2 Tbsp
Sauce
Water 180 ml (6 fl oz)
Palm sugar (gula Melaka) 55 g (2 oz), chopped
Tamarind pulp (asam Jawa) 1 Tbsp, mixed with 6 Tbsp water and strained
Fish sauce 1 Tbsp
METHOD
1. To make sauce, combine water, palm sugar, tamarind juice, fish sauce and light soy sauce in a
small saucepan. Bring to the boil and stir well until palm sugar dissolves. Reserve 6 Tbsp for use
and store the remainder for future use. It will keep for 2 weeks refrigerated and longer if frozen.
2. Season prawns with salt and pepper. Set aside.
3. Heat 21/2 Tbsp oil in a wok and brown shallots and garlic. Add preserved radish and stir-fry for a
few minutes or until fragrant. Add dried chilli mixture and stir-fry for a few minutes. Add
prawns and tofu, and continue to cook for a few minutes. Push fried ingredients to one side of the
wok and heat the remaining oil in the wok. Pour in beaten eggs and allow to set slightly before
stirring to break up the omelette.
4. Add noodles and stir-fry for a few seconds. Add bean sprouts, chives, dried prawns and peanuts
and toss to mix well. Pour in reserved sauce, then add spring onions and stir-fry for a
few minutes.
5. Divide noodles into individual plates and serve with chilli flakes, if desired.
Claypot Chicken Mushroom Yee Mee dry version Serves 4–5
INGREDIENTS
Chicken fillet 280 g (10 oz), skinned and minced
Salt 1 tsp
Sugar 1 tsp
Ground white pepper 1 tsp
Potato flour 1 tsp + 1 Tbsp, mixed with 2 Tbsp reserved scallop water
Chinese rice wine (Shaoxing) 1 Tbsp
Cooking oil 2 Tbsp
Pre-fried egg noodles 80 g (24/5 oz), about 11/2 packets
Short-stemmed mustard greens 10 stalks
Dried Chinese mushrooms 5, soaked to soften and diced
Sesame oil 1/2 tsp
Dried scallops 4, soaked and shredded, 2 Tbsp of water reserved
Gravy
Oyster sauce 1 Tbsp
Salt 1/4 tsp
Sugar 1/2 tsp
Chicken or anchovy stock (see page 11) 500 ml (16 fl oz)
METHOD
1. Season chicken with 1/2 tsp salt, light soy sauce, dark soy sauce, sugar, 1/2 tsp pepper and potato
flour. Set aside.
2. Boil a large pot of water, add 1 tsp cooking oil and scald noodles for a few minutes. Drain and set
aside.
3. Reheat water and scald mustard greens. Drain and set aside.
4. Season diced mushrooms with remaining salt, pepper and sesame oil. Set aside.
5. Heat the remaining cooking oil in a large claypot and brown shallots and garlic. Add seasoned
mushrooms and stir-fry for a few minutes or until fragrant. Add shredded scallops and stir-fry for
a few seconds, then add seasoned chicken.
6. Combine ingredients for gravy and stir well. Pour over ingredients in the wok, add Chinese wine
and potato flour to thicken, then cover and allow gravy to come to the boil.
7. Transfer noodles to a large wok, pour in gravy and mix well. Return noodles to claypot and
reheat a little. Arrange mustard greens on the side and sprinkle over with spring onion. Serve
immediately.
Steamed Herbal Winter Melon Soup Serves 4–5
INGREDIENTS
Winter melon 1, about 1.5–2kg (31/3 –41/2 lbs), washed
Chicken drumstick 1, skinned and cut into strips
Salt 1 tsp
Rock sugar 1/2 Tbsp
Dried Chinese red dates 6, rinsed, seeded and slit to release flavour
Dried longan 1 dsp, rinsed
Salt 1 tsp
Herbs
Astralagus root 2 pieces
Ginseng 6 slices
Chinese wolfberries 1 tsp
METHOD
1. Slice off the top stem end of the winter melon and use as a lid. Decorate the rim of the melon
with a zig-zag cut all around. Scoop out the seeds and pith and rinse the melon with boiling
water.
2. Season the chicken with salt for 15 minutes. Blanch in boiling water for 1 minute.
3. Place chicken in the melon with rock sugar, red dates, dried longan and herbs. Stand the melon
on a shallow bowl to hold it steady and upright.
4. Bring chicken stock with salt added to the boil and pour into melon. The stock level should come
up to almost the rim of the melon.
5. Cover with the melon lid. Place in a steamer over gently boiling water and steam for 60–75
minutes.
6. Serve hot, using the melon as a soup tureen.
NOTE
The herbs in this soup are renowned for their healing powers. Astralagus root is
meant to be good for blood circulation and fatigue. Ginseng renews vigour and
boosts blood circulation. Chinese wolfberry is essential for good vision and red
dates are a good cure for anaemics.
Tofu and Wakame Soup Serves 4–5
INGREDIENTS
Sesame oil 2 tsp
Leek 45 g (11/2 oz), thinly sliced
Chicken (see page 11) or mushroom stock750 ml (24 fl oz)
Salt 1 tsp
Carrot 60 g (21/4 oz), peeled and thinly sliced
Shiitake mushrooms 3, sliced
Wakame seaweed 5 g, soaked for 2 minutes
Silken soft tofu 150 g (5 oz) box, cut into pea-sized cubes
Garnish
METHOD
1. Heat sesame oil in a deep saucepan and fry leek briefly.
2. Pour in chicken or mushroom stock and bring to the boil. Add salt, soy sauce and carrots. Stir
well and simmer for 1–2 minutes. Add Shiitake mushrooms, Wakame seaweed and tofu. Cook
for 2–3 minutes. Add chopped spring onions, stir and serve hot.
Potato, Carrot and Onion Soup Serves 4–5
INGREDIENTS
Chicken or anchovy stock (see page 11) 750 ml (24 fl oz), strained
Medium potato 1, diced
Medium carrot 1/2, diced
Onion 1, peeled and diced
Canned button mushrooms 5, diced
Tomato 1, diced
Salt 1/2 tsp
METHOD
1. Bring chicken or anchovy stock to the boil. Put in potatoes, carrot, and onion and simmer over
medium heat for 5 minutes.
2. Put in mushrooms, tomato, salt and pepper and continue to simmer for 8–10 minutes or until
potatoes and carrots are soft.
3. Serve hot sprinkled with spring onion and coriander leaves.
Indonesian Hot and Sour Fish Soup Serves 3–4
INGREDIENTS
Fish fillets (garfish, tuna or eel) 250 g (9 oz)
Salt 1 tsp
Lime juice 1 Tbsp
Cooking oil 1 Tbsp
Garlic 3 cloves, finely chopped
Lemon grass 2 stalks, crushed
Bird’s eye chillies 5, left whole
Ground dried chillies 2 tsp
Ginger 2-cm (3/4-in) knob, peeled and crushed
Fish sauce 11/2 Tbsp
Salt to taste
METHOD
1. If using garfish or tuna, cut into 5-cm (2-in) cubes or desired serving size. If using eel, cut into 3-
cm (11/2-in) wide pieces. Wash and drain.
2. Season fish pieces with salt, pepper and lime juice. Set aside.
3. Heat oil in a medium-sized saucepan. Stir-fry garlic and lemon grass. Add bird’s eye chillies,
ground dried chillies and ginger. Cook for 1 minute.
4. Pour in chicken stock and bring to the boil. Add fish sauce and fish pieces. Allow to boil over
medium-low heat for 5 minutes.
5. Sprinkle in kaffir lime leaves; reserve some for garnishing if desired. Adjust to taste with salt and
serve.
NOTE
Cuttlefish and prawns can be used instead of fish.
Catfish and Black Bean Soup Serves 6–8

INGREDIENTS
Catfish 600 g (1 lb 51/3 oz)
Black beans 300 g (101/2 oz)
Water 2 litres (64 fl oz)
Salt 1 tsp or more to taste
Cooking oil 1 Tbsp
Old ginger 2.5-cm (1-in) knob, peeled, halved and lightly smashed
METHOD
1. Gut and clean catfish, then cut into 5-cm pieces. Set aside.
2. Put black beans into a clean wok and dry-fry over medium-low heat for 5 minutes or until
fragrant.
3. Pour in sufficient water to cover black beans. Bring to the boil and simmer for 2–3 minutes.
Drain black beans and transfer to a deep saucepan. Discard blackish liquid.
4. Add 2 litres (64 fl oz) water and salt to black beans. Bring to the boil, then reduce heat and
simmer for 30 minutes.
5. Meanwhile, heat oil in a non-stick wok and lightly brown ginger. Dish out and add to simmering
black beans.
6. In the same wok, fry catfish for 1–2 minutes, then remove and add to black beans in saucepan.
7. When liquid returns to the boil, reduce heat to low and simmer for 15 minutes. Adjust to taste
with more salt if necessary.
8. Serve hot with rice.
NOTE
This tasty soup is deeply aromatic with a distinctive nuttiness and according to
principles in traditional Chinese medicine (TCM), it also helps to expel heat and
is, thus, beneficial to people who suffer from nose bleeds, which are believed to
be caused by excessive heat or heatiness in the bodily system. This soup is also
ideal for backache sufferers because TCM practitioners commonly recommend
the consumption of black beans to treat the condition.
Chicken Corn Soup Serves 6–8

INGREDIENTS
Chicken stock (see page 11) 1.875 litres (60 fl oz)
Dried Chinese mushrooms 4 dried, soaked and shredded
Large chicken breast 1, boneless, skinned and shredded
Cooking oil 1/2 tsp
Canned sweet corn 325 g (111/2 oz), drained
Salt 1 tsp
Sweet potato flour 4 tsp, mixed with 5 tsp water and strained
Egg white 1, lightly beaten with a fork
Crisp-fried shallots 2 tsp
METHOD
1. Place chicken stock in a pot and bring to the boil. Add mushrooms, reduce heat and simmer for 5
minutes.
2. Mix oil with chicken to prevent sticking and add to soup. Put in sweet corn, pepper and salt to
taste. Simmer for another 5-8 minutes.
3. Increase the heat to medium and stir in the potato flour mixture. Stir well to ensure that the
mixture does not form lumps. When the soup boils again, drizzle in the beaten egg white and stir
soup to distribute the egg.
4. Serve hot, topped with spring onion and shallot crisps.
NOTE
Another well-known Chinese soup, popular with Westerners. Tender young corn
is ideal for this soup.
Salted Vegetable, Chicken and Tofu Soup Serves 4
INGREDIENTS
Chicken 100 g (31/2 oz), minced
Salt 11/2 tsp
Potato flour 1 tsp
Cooking oil 1/2 Tbsp
Salted vegetables 35 g (1 oz), rinsed
Chicken stock (see page 11) 1 litre (32 fl oz)
Silken soft tofu 300 g (101/2 oz), diced
METHOD
1. Season chicken with a pinch of salt, pepper and potato flour and set aside for 15 minutes.
2. Heat oil in a soup pot and stir-fry garlic and salted vegetables until fragrant. Add seasoned
chicken and cook until it changes colour.
3. Add chicken stock and remaining salt. Stir and bring to the boil. Reduce heat and simmer for 2–3
minutes.
4. Add tofu and when stock boils again, sprinkle in chopped spring onion. Serve hot.
NOTE
Salted vegetables are made by pickling garlic stems. They add pep and saltiness to
soups while imparting a special flavour and satisfying crunch to minced meat.
The Teochews love salted vegetables for their strong flavour. They use pickled
vegetables in soups such as the popular Teochew fish ball and transparent
vermicelli soup and also to steamed minced meat dishes. Transparent vermicelli
and a beaten egg can also be added to this recipe.
Spicy Mutton Soup Serves 8
INGREDIENTS
Mutton 1 kg (2 lb 3 oz), fatty streaks removed and cut into 2.5-cm (1-in) cubes
Water 2.5 litres (80 fl oz)
Cinnamon 5-cm (2-in)
Cloves 8
White peppercorns 1 tsp
Coriander seeds 1/2 tsp
Fennel seeds 1/2 tsp
Cumin seeds 1/2 tsp
Salt 2 tsp
Shallots 8, peeled, sliced and crisp-fried
Garlic 3 cloves, peeled and crisp-fried
METHOD
1. Put mutton and water in a pot and bring to the boil.
2. Lightly crush spices and tie up securely in a piece of muslin. Drop spice bag into boiling soup.
Lower heat and simmer gently for 2 hours until meat is tender.
3. Skim off scum and add salt. Serve hot, garnished with fried shallots and garlic and spring onions.
Warm Sesame Norwegian Salmon Salad Serves 3–4
INGREDIENTS
Norwegian salmon fillet 400 g (141/3 oz)
Salt 1/2 tsp
Ground black pepper 1/4 tsp
Lightly toasted sesame seeds 2 tsp
Sunflower oil 3 Tbsp
Garlic 3 cloves, peeled and crushed
Young ginger 1-cm (1/2-in) knob, peeled and grated
Cider vinegar 2 Tbsp
Sesame oil 1/2 Tbsp
Sugar 1/2 tsp
Mixed salad leaves 120 g (41/4 oz)
Cherry tomatoes 2–3, halved
METHOD
1. Season salmon with salt, black pepper and sesame seeds. Firmly press sesame seeds down onto
fish.
2. Preheat an electric grill to 200°C (400°F). Grease tray with 1 Tbsp sunflower oil.
3. Grill fish on both sides for 4–5 minutes or until golden brown and just cooked through.
4. Meanwhile, heat remaining oil in a saucepan. Cook garlic and ginger for 1 minute, then add cider
vinegar, soy sauce, sesame oil and sugar. Stir for a few seconds before removing from heat.
Leave to cool to room temperature.
5. Slice grilled salmon into desired serving portions and set aside. Toss mixed salad leaves in
cooled dressing, then arrange on serving dish together with salmon pieces.
6. Garnish with cherry tomatoes. Serve immediately.
Acar Rampai Makes about 500 g (1 lb 11/2 oz)
INGREDIENTS
Cucumbers 2, seed portions discarded andcut into 4 x 0.5-cm (11/2 x 1/4-inch) strips
Carrot 1, large, peeled and cut into 4 x 0.5-cm (11/2 x 1/4-inch) strips
Preserved radish (chye poh) 2 Tbsp, washed and chopped
Shallots 14, peeled; 10 halved and 4 sliced
Garlic 6 cloves, peeled and halved
Red chillies 4, seeded and cut into strips
Green chillies 4, seeded and cut into strips
Ginger 150 g (5 oz), peeled and shredded
Salt 1 tsp
Sugar 1 tsp
Ground turmeric 1 tsp
Mustard seeds 1 dsp, washed and drained
Cooking oil 5 Tbsp
Sultanas 1 Tbsp
Dried chillies 20
Turmeric 2.5-cm (1-in) knob, peeled
Ingredients to be combined
Vinegar 125 ml (4 fl oz)
Sugar 1 dsp
Salt 1/4 tsp
METHOD
1. Into a mixing bowl, put cucumbers, carrot, preserved radish, shallot halves, garlic, chillies and
ginger. Mix well with salt, sugar and ground turmeric. Leave for 1 hour. Drain well of collected
vegetable juices before use.
2. Heat a dry wok and fry mustard seeds for 1 minute. Remove and set aside.
3. Add oil to heated wok and when hot, lightly brown sliced shallots. Then, add ground ingredients
and fry until oil separates.
4. Add combined ingredients and bring to the boil. Simmer gently for 3 minutes, then add in
prepared vegetables, mustard seeds and sultanas.
5. Serve as a side dish wih meals.
NOTE
If short of time, lightly squeeze vegetables using a piece of cloth to remove
vegetable juices instead of waiting an hour for them to emerge.
Kerabu Sotong Kering Serves 4–5
INGREDIENTS
Dried cuttlefish shreds 90 g (3 oz)
Small green mango 1, peeled, seeded and cut into strips
Cucumber 1/2, seed portion discarded then shredded
Red chillies 2, finely sliced
Bird’s eye chillies 6, finely sliced
Lime juice squeezed from 3–4 limes
Sugar 2 Tbsp or to taste
METHOD
1. Wash and drain cuttlefish flakes. Then, dry them in the sun or in an oven preheated to 150°C
(300°F).
2. Meanwhile, combine all remaining ingredients, except oil, in a bowl.
3. When well mixed, transfer to a colander and leave to drain for 1 hour.
4. Heat oil for deep-frying in a wok. Deep-fry dried cuttlefish flakes until light golden and crisp.
Drain and leave to cool.
5. Just before serving, toss squid crisps with other ingredients to combine.
6. Serve on a flat dish.
NOTE
Prepared shredded cuttlefish is sold in packets and easily obtainable
in Kelantan and Terengganu.
Stir-fried Masala Potato and Tofu Serves 4–5
This simple recipe is a real treat for lovers of spicy potatoes. Serve as a main meal accompanied
with chapati, naan or puri.
INGREDIENTS
Potatoes 300 g (101/2 oz), peeled and cut into 1.5-cm (3/4-in) cubes
Firm tofu 1 piece, cut into 1.5-cm (3/4-in) cubes
Fenugreek seeds 1/4 tsp
Dried chillies 2, rinsed and each cut into 2
Ground turmeric 1/2 tsp
Medium onions 2, peeled and diced
Young ginger 2-cm (3/4-in) knob, peeled and finely chopped
Chilli powder 1/2 tsp
Garam masala 1 tsp
Salt 1/2 tsp
Chicken stock (see page 11) or water 3 Tbsp
Green chilli 1, chopped
METHOD
1. Soak the diced potatoes in a little salt water to prevent discolouration. Drain. Drain tofu in a
colander.
2. Heat oil in a wok and deep-fry the potatoes until light golden and just cooked. Drain and set
aside.
3. Reheat the oil and deep-fry the tofu until lightly golden. Drain and set aside.
4. Heat the sunflower or corn oil in a clean wok. Add the fenugreek seeds, dried chillies and ground
turmeric and stir-fry for a few seconds. Add onion and cook for 1 minute. Add ginger, chilli
powder and garam masala. Stir well.
5. Return the potatoes to the wok and fry for 2 minutes. Add the tofu and toss to mix well.
6. Add soy sauce, salt and fresh chicken stock or water. Lastly stir in the green chillies. Serve hot.
Rojak Betik Terengganu Serves 4–5
INGREDIENTS
Small half-ripe papaya 1/2, peeled and shredded
Bean sprouts 240 g (81/2 oz), scalded
Pineapple 1/2, peeled, quartered and sliced
Cucumber 1/2, halved and sliced
Sauce
Chubb mackerels 3, grilled and flaked
Dried prawn (shrimp) paste (belacan) 2.5 x 1.25-cm (1 x 1/2-in) piece
Palm sugar (gula Melaka) 60 g (21/4 oz)
Tamarind pulp (asam Jawa) 1 Tbsp
Vinegar 1 dsp
Salt 1 tsp or to taste
METHOD
1. Combine shredded papaya and bean sprouts and transfer to a serving dish.
2. Top with pineapple and cucumber slices. Set aside.
3. Prepare sauce. Grind flaked fish, dried chillies and dried prawn paste together.
4. When done, transfer to a mixing bowl and set aside.
5. Into a saucepan, put palm sugar and water. Bring to the boil and cook over low heat until sugar
dissolves. Add tamarind pulp and mix well, then strain liquid.
6. Pour strained liquid over ground ingredients and mix well with vinegar and salt to taste.
7. Just before serving, pour sauce over prepared vegetables.
Pressed Tofu, Preserved Radish and Peanuts (Chao Lup Lup) Serves 4–5
INGREDIENTS
Cooking oil 1 Tbsp
Medium onion 1, peeled, halved and sliced
Preserved radish (chye poh) 75 g (23/5 oz), soaked for 10 minutes and chopped
Long (snake) beans 100 g (31/2 oz), cut into 1-cm (1/2-in) lengths
Carrot 75 g (23/5 oz), peeled, diced and parboiled
Five-spice-flavoured compressed tofu 100 g (31/2 oz), diced
Sugar 1 tsp
Red chilli 1, seeded and cut into 1-cm (1/2-in) pieces
Peanuts 60 g (21/4 oz), roasted
Roasted sesame seeds 1/2 Tbsp
METHOD
1. Heat oil in a wok and lightly brown onion and garlic. Add dried salted radish and stir-fry for 1
minute. Add long beans and continue to cook for 3 minutes. Add carrot and
compressed tofu.
2. Stir in chicken stock, soy sauce, sugar, pepper and red chilli. Mix well and cook until mixture is
almost dry.
3. Add peanuts and sesame seeds and toss well. Dish out and serve hot with rice.
Stuffed Tofu Puffs with Mixed Vegetables Serves 4–5
INGREDIENTS
Fried tofu puffs 5 pieces
Cucumber 1, sliced
Tomatoes 2, sliced
Filling
Cooking oil 1 Tbsp
Shiitake mushrooms 3, about 60 g (21/4 oz), diced small
Long (snake) beans 50 g (12/3 oz), diced
Carrots 75 g (23/5 oz), peeled, diced small and parboiled
Cornflour (cornstarch) 1 tsp, mixed with 2 Tbsp water
Spring onion (scallion) 1/2, chopped
Coriander (cilantro) leaves 1/2 sprig, chopped
Seasoning
Salt 1/2 tsp
Sugar 1 tsp
Oyster sauce 1 tsp
Sweet soy sauce chilli dip
Red chillies 3, large
Indonesian sweet soy sauce 1 Tbsp
Lemon or lime juice 1 tsp
Salt a pinch
METHOD
1. Bring a saucepan of water to the boil and scald tofu puffs for a few seconds to remove excess oil.
Drain thoroughly.
2. Heat oil and deep-fry tofu puffs until crisp. Drain on absorbent kitchen paper.
3. Prepare filling. Heat oil in a wok and lightly brown garlic and shallots. Add mushrooms and stir-
fry for 1 minute. Add long beans and cook for 30 seconds. Add carrots and lastly bean
sprouts. Combine seasoning ingredients and add to wok. Toss well.
4. Thicken with cornflour mixture. Remove from heat and stir. Add chopped spring onion and
coriander. Dish out and use as required.
5. When cool, slice each tofu puff diagonally to obtain two triangles. Slit each piece without cutting
through and stuff with the filling.
6. Arrange on a serving dish garnished with cucumber and tomato slices. Serve with sweet soy
sauce chilli dip.
Stir-fried Aubergines with Minced Meat Serves 4–5
INGREDIENTS
Medium aubergines (brinjals) 3, cut into 5 x 11/4-cm (2 x 1/2-in) pieces
Cooking oil 4 Tbsp
Garlic 6 cloves; 4 cloves minced, 2 cloves peeled
Ginger 3 slices
Hot bean paste 1/2 Tbsp
Lean pork with a little fat 120 g (41/4 oz) or chicken, coarsely minced
Cornflour (cornstarch) 1/2 Tbsp mixed with 1 Tbsp water
Sauce
Salt 1/4 tsp
Sugar 1/2 tsp
Sesame oil 1 tsp
METHOD
1. Soak cut aubergines in a little salt water.
2. Heat wok until hot with 3 Tbsp of cooking oil. Reduce heat a little to lightly brown minced
garlic. Put in drained aubergines and stir- fry over high heat until soft. Remove and leave aside.
3. Reheat wok with 1 Tbsp cooking oil. Stir-fry ginger, 2 cloves garlic and hot bean paste until
aromatic. Put in minced meat and when it changes colour, add combined sauce ingredients and
stir-fry for 2 minutes.
4. Pour in chicken stock and when it begins to boil, return pre-fried aubergines to the wok and stir
to mix well.
5. Thicken with cornflour mixture. Sprinkle in spring onion and coriander leaves, and transfer to
serving dish.
Braised Stuffed Hairy Marrow Serves 4–5
INGREDIENTS
Hairy marrow 1, about 250 g (9 oz)
Cornflour (cornstarch) for dusting
Oyster sauce 2 tsp
Sesame oil 1/2 tsp
Cornflour (cornstarch) 2 tsp mixed with 1 Tbsp chicken stock (see page 11) or water
Minced
Small prawns (shrimps) 150 g (5 oz), peeled
Lean pork or chicken 15 g (1/2 oz)
Water chestnuts 2
Spring onion (scallion) 1
Seasoning
Salt 1/2 tsp
Sugar 1/2 tsp
Sesame oil 1 tsp
Sauce
Chicken (see page 11) or pork bone stock 375 ml (12 fl oz)
Salt 1/2 tsp
Sugar 1/2 tsp
METHOD
1. Lightly pare the hairy marrow leaving some of the green skin to give more colour. Slice off both
the ends and keep aside. Scoop out the pulp from the centre with a small spoon or a sharp knife.
Dust the inside with cornflour and set aside.
2. Combine the minced ingredients with the seasoning ingredients and mix thoroughly.
3. Stuff the marrow with this mixture. Put back the sliced ends and secure with toothpicks or
cocktail sticks. Heat oil for deep-frying in a wok until hot. Deep-fry stuffed marrow for 3–4
minutes until just soft. Remove and drain.
4. Pour off the oil from the wok and add sauce ingredients. When it begins to boil, carefully put in
marrow. Cover, reduce heat and simmer for 10–12 minutes or until the marrow is very tender.
5. Carefully remove the marrow and slice the into 2.5-cm (1-in) slices with a sharp knife. Arrange
on a serving dish.
6. Add oyster sauce, sesame oil and cornflour mixture to sauce and stir until thickened.
7. Pour hot sauce over the marrow and serve.
NOTE
This is a vegetable dish that reheats well and can be prepared well in advance.
Mixed Vegetable Stew Serves 2–3
INGREDIENTS
Cooking oil 4 Tbsp
Salt 1/2 tsp
Carrot 10 g (3 oz), cut into 2-cm (3/4-in) cubes
Tientsin cabbage leaves 3, halved and cut into 4-cm (11/2-oz) lengths
Canned bamboo shoots 90 g (3 oz), sliced
Dried Chinese mushrooms 5, soaked and halved
Canned straw mushrooms 90 g (3 oz)
Canned button mushrooms 90 g (3 oz)
Broccoli 120 g (41/4 oz), cut into small florets
Shallot 1, sliced
Cloud-ear fungus 15 g (1/2 oz), soaked in warm water until soft
White fungus 15 g (1/2 oz), cut into 2.5-cm (1-in) pieces and hard centres discarded
Sweet potato flour or cornflour (cornstarch) 2 tsp
Chicken stock (see page 11) or water 2 Tbsp mixed
Sauce
Chicken (see page 11) or pork bone stock 250 ml (8 fl oz)
Salt 1 tsp
Sugar 1/2 tsp
Chinese rice wine (Shaoxing) 1/2 tsp
Oyster sauce 1 tsp
METHOD
1. Boil a large saucepan of water and add 2 Tbsp of the cooking oil and 1/2 tsp salt. Blanch carrot,
cabbage and bamboo shoots for 1–2 minutes. Drain and set aside. Blanch dried Chinese, straw
and button mushrooms for 1 minute. Drain and set aside. Blanch broccoli for 1 minute and set
aside.
2. Heat wok with 2 Tbsp of the oil until hot and lightly brown shallot and garlic. Put in carrots,
cabbage and bamboo shoots and stir-fry for 1 minute. Add the mushrooms and stir-fry for
another minute. Put in cloud ear and white fungus and toss briefly.
3. Pour in combined sauce ingredients and bring to the boil. Reduce heat, add the broccoli, cover
the wok and simmer for 5 minutes.
4. Thicken with sweet potato flour mixture and stir until the sauce is thick and clear.
5. Transfer to serving dish and serve hot.
NOTE
Substitute bamboo shoots with water chestnuts for a crunchier texture.
Fried Yam Ring with Mixed Vegetables Serves 6
INGREDIENTS
Yam 1 kg (2 lb 3 oz), peeled and cut into cubes to get about 760 g (27 oz) cleaned weight
Salt 1 tsp
Five-spice powder 1 tsp
Sugar 2 dsp
Cooking oil 1 Tbsp
Wheat starch flour (tang meen fun) 60 g (21/4 oz)
Lettuce 1 small head, finely sliced
Filling
Diced Chicken with Cashew Nuts
(see page 114)
METHOD
1. Place yam cubes in a steamer and steam for 25–30 minutes until soft. Mash yam cubes while still
hot until free from lumps. Add salt, five-spice powder, sugar and oil. When well combined, add
wheat starch flour and knead well.
2. Divide yam dough into two equal portions. Lightly flour hands with wheat starch flour and form
yam dough into two 15-cm (6-in) diameter hollow rings.
3. Place yam rings on a flat colander to lower into oil for deep-frying.
4. Heat oil for deep-frying in a wok until hot. Lower heat to medium and deep-fry yam rings, one at
a time, for about 4 minutes until golden in colour.
5. Remove and place on a dish garnished with finely sliced lettuce leaves. Fill yam rings with diced
chicken with cashew nuts and serve immediately.
NOTE
Choose a powdery yam for this recipe for the best results.
Salted Fish, Snake Gourd and Spinach Curry Serves 6–8
INGREDIENTS
Cooking oil 1 Tbsp
Galangal 3-cm (11/2-in) knob, peeled and smashed
Salam leaves 3–4
Sugar 11/2 tsp
Salt 1/2 tsp
Water 600 ml (191/5 fl oz)
Low-fat milk 400 ml (13 fl oz)
Salted fish (threadfin) 90 g (3 oz), rinsed, thinly sliced and pre-fried
Young corn 2 ears, each cut into 4 pieces
Snake gourd 350 g (12 oz), cut into 1.5–2 cm (3/4 x 1-in) cubes
Spinach 200 g (7 oz)
Coconut cream (optional) 1 Tbsp
Salt to taste
Shallots 7, peeled
Candlenuts 5
Ground white pepper 1 heaped tsp
Dried prawn (shrimp) paste (belacan) granules 1 tsp, pan-fried without oil
Turmeric 2-cm (3/4-in) knob, peeled
METHOD
1. Heat oil in a pot. Fry ground ingredients over low heat until fragrant, about 2 minutes.
2. Add galangal and salam leaves. Continue to cook over low heat for 8 minutes.
3. Stir in sugar, salt, water and low-fat milk. Bring to the boil.
4. Add fried salted fish, corn and snake gourd. Simmer for 5–6 minutes.
5. Add spinach and continue to cook until snake gourd is soft.
6. Stir in coconut cream, if used, and adjust to taste with salt before serving.
Indonesian Sayur Lodeh Serves 6–8
INGREDIENTS
Coconut milk 600 ml (191/5 fl oz), extracted from 175 g (6 oz) grated skinned coconut and 600
ml water (191/5 fl oz)
Chinese turnips 100 g (31/2 oz), peeled and cut into 4 x 1-cm (11/2 x 1/2-in) fingers
Aubergine (brinjal) 1, roll-cut into triangles
Long (snake) beans 100 g (31/2 oz), cut into 4-cm (11/2-in) lengths
Baby potatoes 10, peeled and boiled for 12 minutes
Firm tofu 2 pieces, cut into 2-cm (3/4-in) cubes
Baby corn cobs 5, diced
Stink beans (petai) 150 g (5 oz)
Small prawns (shrimps) 150 g (5 oz), peeled
Tomato sambal
Shallots 10, peeled
Dried prawn (shrimp) paste (belacan) powder 2 tsp
Salt 11/2 tsp
Sunflower or corn oil 60 ml (2 fl oz)
Tomatoes 2, chopped
Sugar 1 Tbsp
Galangal 3-cm (11/2-in) knob, peeled
Lesser galangal 4-cm (11/2-in) knob, peeled
Candlenuts 4
Coriander powder 1 Tbsp
Tomato sambal 4 Tbsp
METHOD
1. Prepare tomato sambal. Put all ingredients, except tomatoes and sugar, in a liquidiser and blend
until fine. Remove and set aside. Without washing the liquidiser, put in chopped tomatoes and
blend until fine. Set aside.
2. In a medium saucepan, cook the blended chilli mixture over low heat, stirring all the time, until
fragrant and oil appears on the surface. Add the blended tomatoes and stir-fry until sauce
thickens. Stir in sugar and cook for 1 minute.
3. Cool and store in an air-tight container. Tomato sambal can be stored in the refrigerator for up to
2 weeks or kept frozen for up to 3 months.
4. Fry finely ground ingredients in a deep saucepan over low heat, stirring all the time, until fragrant
and oil rises to the surface.
5. Add coconut milk and bring to a gentle boil.
6. Add the turnips and aubergine, and then the long beans. Simmer for 1–2 minutes.
7. Add the potatoes, tofu, baby corn cobs, stink beans, prawns and kaffir lime leaves. Stir in salt to
taste.
8. Simmer until the vegetables are cooked. Serve hot.
Fresh Scallops on Tofu Serves 6–8
INGREDIENTS
Scallops 12
Chicken 150 g (5 oz), minced
Small prawns (shrimps) 150 g (5 oz), peeled and minced
Water chestnuts 2, peeled and finely chopped
Red chilli 1, finely chopped
Spring onion (scallion) 1, finely chopped
Coriander leaves (cilantro) 1 sprig, finelychopped
Soft tofu 600 g (1 lb 51/3 oz), cut to obtain 12 regular pieces
Cooking oil 1 Tbsp
Seasoning A
Salt 1/4 tsp
Sugar 1/4 tsp
Cornflour (cornstarch) 1/4 tsp
Seasoning B
Sesame oil 1 tsp
Chinese rice wine (Shaoxing) 1/2 tsp
Salt 1/2 tsp
Sauce
Oyster sauce 1 tsp
Sugar 1/2 tsp
Salt 1/4 tsp
METHOD
1. Combine ingredients for Seasoning A and put scallops in to marinate.
2. Combine ingredients for Seasoning B and marinate minced chicken and prawns. Add finely
chopped ingredients and set aside for 30 minutes.
3. Using a 2.5-cm (1-in) wide biscuit cutter, carefully stamp out the centre of each piece of tofu, or
use a knife to hollow out the centre. Gently lift and arrange hollowed-out tofu pieces on a
heatproof dish. (You may refrigerate the cut-out portions of tofu in a bowl of
water and use in soups instead of discarding them).
4. Carefully fill the hollow of each tofu piece with 1 tsp of minced meat and prawn mixture. Top
with a scallop and steam over rapidly boiling water for 8 minutes.
5. Meanwhile combine sauce ingredients in a bowl. Remove heatproof dish from steamer and pour
resulting juices into sauce. Mix well.
6. Heat oil in a wok and boil sauce. When it begins to boil, thicken with cornflour. Pour over
steamed tofu and serve hot.
Tamarind Squid Serves 4–5
INGREDIENTS
Small/medium squid 450 g (1 lb)
Tamarind pulp (asam Jawa) 3 Tbsp, mixed with 625 ml (20 fl oz) water and strained
Dried prawn (shrimp) paste (belacan) 1.25-cm (1/2 -in) square
Sugar 1 tsp
Salt 1 tsp
Dried sour fruit (asam gelugur) 3 pieces
Red chillies 4, split lengthwise, stems retained
Green chillies 4, split lengthwise, stems retained
METHOD
1. Wash and remove ink sac from squid. Set aside.
2. Put tamarind juice, dried shrimp paste, sugar, salt, dried sour fruit, shallots and lemon grass into a
pot.
3. Bring to the boil then add red and green chillies. Simmer gently for 10 minutes.
4. Add squid and boil for 3–4 minutes until just cooked. Serve hot.
Chilli Cuttlefish (Dry Sambal Sotong) Serves 6–8
INGREDIENTS
Pre-soaked cuttlefish 600 g (1 lb 51/3 oz)
Cooking oil 75 ml (22/5 fl oz)
Tomatoes 2, each cut into 8 wedges
Sugar 2 tsp
Salt 1 tsp
Tamarind pulp (asam Jawa) 1 Tbsp, mixed
with 125 ml water (4 fl oz) and strained
Chilli paste
Dried chillies 15, cut and seeded
Red chillies 5, cut and seeded
Garlic 2 cloves, peeled and sliced
Dried prawn (shrimp) paste (belacan) granules 1 Tbsp
METHOD
1. Cut cuttlefish into bite-sized pieces and set aside.
2. Combine chilli paste ingredients and blend until fine.
3. Heat oil in a wok and cook onions until soft. Put in chilli paste and stir-fry over low heat until oil
separates. Add water and bring to the boil.
4. Add tomatoes, sugar and salt. Stir in cuttlefish and cook for 3 minutes.
5. Pour in tamarind juice and cook for 2–3 minutes more. Adjust
seasoning to taste and serve hot.
Special Sweet and Sour Fish Serves 5–6
INGREDIENTS
Whole fish (red snapper, grouper, threadfin or sea bass) 750–900 g (11/2 lb–2 lb), cleaned
Small egg less than 1/2, beaten with a fork
Potato flour for coating as needed + 1 tsp, mixed with 1 Tbsp water to make
thickener
Brown slab sugar or soft brown sugar 75 g (23/5 oz), finely chopped
Seasoning
Chicken stock granules 1 tsp
Salt 1/4 tsp
Potato flour 1 tsp, mixed with 1 Tbsp water
Vegetables
Small/medium onion 1, peeled and cut into 6 wedges
Red capsicum (bell pepper) 1/2, cut into 2-cm (3/4-in) squares
Yellow or green capsicum (bell pepper) 1/2, cut into 2-cm (3/4-in) squares
Fresh pineapple 1/2–1 slice, cut into triangles
Sauce
Brown sugar 75 g (23/5 oz)
Tomato sauce 1 heaped Tbsp
Brown (steak) sauce 1 Tbsp
Salt 1/2 tsp
Cider vinegar 100 ml (31/2 fl oz)
METHOD
1. Make 2 diagonal slits on each side of fish. Season with seasoning ingredients, then add beaten
egg. Set aside for 30 minutes.
2. Bring a small saucepan of water to the boil. Scald all vegetables for a few seconds. Drain and set
aside.
3. Heat sufficient oil for deep-frying. Coat fish with potato flour and deep-fry until light golden.
Drain and set aside.
4. In a non-stick pan, melt brown sugar over low heat. Stir in combined sauce ingredients and cook,
stirring all the time, until sugar is dissolved.
5. Add scalded vegetables and fried fish to sauce, then thickener.
6. When gravy is thickened, dish out and serve hot.
Fried Prawns with Stink Beans (Udang Tumis Petai)
INGREDIENTS
Galangal 2.5-cm (1-in) knob, peeled
Roasted cashew nuts 10
Lemon grass 4 stalks
Dried chillies 20, soaked to soften
Red chillies 5
Bird’s eye chillies 5
Shallots 240 g (81/2 oz), peeled
Dried prawn (shrimp) paste (belacan) 4 x 2.5-cm (11/2 x 1-in) piece
Small prawns (shrimps) 600 g (1 lb 51/3 oz), peeled and deveined
Cooking oil 6 Tbsp
Tamarind pulp (asam Jawa) 1 heaped Tbsp, mixed with 125 ml (4 fl oz) water and strained
Stink beans (petai) 15 pods, removed from pods and skinned
Sugar 1 tsp
Salt 11/2 tsp
METHOD
1. Combine galangal, turmeric, cashew nuts and lemon grass and blend into a paste. Set aside.
2. Combine chillies, shallots, garlic and dried shrimp and blend into a paste. Set aside.
3. Heat oil in a wok and fry ground galangal paste until fragrant. Add ground chilli paste and fry
over low heat until fragrant and oil separates.
4. Put in prawns and stir-fry for a few minutes, taking care not to overcook prawns. Add tamarind
juice and bring to a slow boil.
5. Put in stink beans and stir in sugar and salt. Stir-fry for 2 minutes. Dish out and serve hot.
Butter Prawns with Toasted Coconut Serves 4–6

INGREDIENTS
Large prawns (shrimps) 500 g (1 lb 11/2 oz), deveined and feelers trimmed
Salt 1/2 tsp
Butter 90 g (3 oz)
Dry-roasted grated coconut 60 g (21/4 oz), blended in electric blender
Sugar 2 tsp
Salt 1/2 tsp
Bird’s eye chillies 10, finely sliced
Small lime 1, juice extracted
Omelette
Eggs 2, beaten
Salt 1/4 tsp
METHOD
1. Season prawns with salt and pepper. Set aside.
2. Combine omelette ingredients in a bowl. Heat a flat-based non-stick pan and pour in one-third of
mixture. Tilt pan around to create a thin omelette. Remove from heat and repeat process with
remaining mixture. Chop omelettes up into fine strips. Set aside.
3. Heat oil for deep-frying and deep-fry prawns until just cooked. Drain.
4. Heat butter over low heat, put in toasted coconut, sugar, salt and bird’s eye chilli. Toss well and
cook until fragrant. Add finely chopped omelette, spring onions, coriander leaves and lime juice.
5. Add prawns and toss until well coated with omelette mixture. Serve hot.
Teochew Steamed Fish Serves 4–6

INGREDIENTS
Whole fish (threadfin or pomfret) 600–900 g (1 lb 51/3–2 lb)
Salt 11/2 tsp
Salted cabbage 120 g (41/4 oz), soaked and sliced
Dried Chinese mushrooms 4, soaked to soften and cut into strips
Chicken or pork 90 g (3 oz), cut into strips
Ginger 4-cm knob (11/2-in), peeled and cut into strips
Red chillies 2, cut into strips
Pickled sour plums 2
Sesame oil 1 tsp
Cooking oil 3 Tbsp
Shallots 3–4, peeled and sliced
Spring onions (scallions) 2, cut into 5-cm (2-in) lengths
Coriander leaves (cilantro) 2 sprigs, cut into 5-cm (2-in) lengths
METHOD
1. Clean fish thoroughly and rub with salt and pepper. Place on a heatproof dish and arrange salted
cabbage, mushrooms, chicken or pork, ginger and chillies over fish.
2. Lightly squeeze sour plums over fish and place beside fish. Add sesame oil and water.
3. Place dish in a steamer over rapidly boiling water and steam for 15 minutes.
4. Meanwhile, heat cooking oil in a wok and fry shallots until lightly browned.
5. When fish is cooked, pour oil and shallots over fish. Serve garnished with spring onions and
coriander leaves.
Steamed Fish, Cantonese Style Serves 4–6

INGREDIENTS
Whole fish (Chinese promfet, grouper, threadfin or sea bass) 1, 600–700 g (1 lb 51/3 oz–11/2 lb)
Young ginger 30 g (1 oz), peeled and finely shredded
Red chilli 1/2, seeded and finely shredded
Spring onions (scallions) 2, cut into 5-cm (2-in) lengths and shredded
Shallot (see page 11) or peanut oil 1 Tbsp
Sesame oil 1/2 Tbsp
Coriander leaves (cilantro) 2 sprigs
Seasoning
Coarse or plain salt 1 tsp
Sesame oil 1 tsp
Sauce
Light soy sauce 11/2 Tbsp
METHOD
1. Make 2 diagonal slits on each side of cleaned fish. Dab fish dry with a paper towel and place on a
heatproof plate.
2. Rub fish all over with seasoning ingredients and leave for 10–15 minutes.
3. Scatter ginger and red chilli shreds on top of fish, then steam over rapidly boiling water for 12
minutes.
4. Remove steamer cover. Scatter spring onion shreds on top of fish, then drizzle on combined
sauce ingredients.
5. Combine both oils and heat until smoking hot, then pour over fish immediately.
6. Garnish with coriander leaves and serve hot with rice.
Braised Fish Head (Hoong Siew Yee Tau) Serves 4–6

INGREDIENTS
Fish head (garoupa, red snapper or threadfin) 1, about 1 kg (2 lb 3 oz)
Ginger juice 1 Tbsp
Chicken 100 g (31/2 oz), shredded
Salt 1/4 tsp
Cornflour (cornstarch) 3 Tbsp
Ginger 5 slices, peeled and shredded
Shallot 1, peeled and sliced
Dried Chinese mushrooms 4, soaked to soften and halved
Carrots 120 g (41/4 oz), sliced and parboiled
Young corns 6, each halved
Green capsicum (bell pepper) 1/2, cut into 2-cm (3/4-in) pieces
Chinese rice wine (Shaoxing) 1/2 Tbsp
Cornflour (cornstarch) thickener: 1 tsp cornflour, mixed with 1 Tbsp water
Egg white 1, lightly beaten
Spring onion (scallion) 1, cut into 2.5-cm (1-in) lengths
Coriander leaves (cilantro) 1 sprig, cut into 2.5-cm (1-in) lengths
Red chilli 1, cut into strips
Sauce
Sesame oil 1 tsp
Sugar 1 tsp
Salt 1/2 tsp
METHOD
1. Clean fish head and cut into half. Season with ginger juice and light soy sauce for 30 minutes.
Marinate shredded chicken with salt and pepper.
2. Heat oil for deep-frying in a wok until hot. Coat fish with cornflour and deep-fry for 3–5
minutes. Remove and drain from oil.
3. Heat a clean wok with 3 Tbsp oil and lightly brown half the ginger shreds, garlic and shallot.
Add mushrooms and stir-fry for 1 minute until fragrant.
4. Put in shredded chicken and when it changes colour, add carrots, young corns and capsicum. Stir-
fry for 1 minute, then sprinkle in wine.
5. Combine sauce ingredients and pour into wok. Bring to the boil. Place fish head in and reduce
heat. Cover wok and simmer for 5 minutes. Remove fish head and arrange on a serving dish.
6. Thicken sauce in wok with cornflour mixture and beaten egg white. Stir in remaining ginger
shreds, spring onion, coriander and chilli. Pour sauce over fish head and serve hot.
Spicy Butter Red Tilapia Serves 4–5

INGREDIENTS
Red tilapia or African fish 350–400 g (12–141/3 oz), head discarded
Salt 1 tsp
Tapioca flour 15 g (1/2 oz)
Butter 70 g (21/2 oz)
Red chillies 2, seeded and finely chopped
Bird’s eye chillies 10, seeded and finely chopped
Sugar 1 heaped tsp
Salt 1/2 tsp
Nestum cereal 6 Tbsp, about 40 g (11/4 oz)
METHOD
1. Split fish into two halves horizontally, keeping the central bone on one half. Cut each half into
2.5-cm (1-in) pieces.
2. Season fish pieces with 1 tsp salt and pepper. Set aside for 15 minutes.
3. Heat sufficient oil for deep-frying in a wok or electric deep-fryer at 190°C (370°F). Just before
deep-frying, coat fish pieces well with tapioca flour.
4. Lower flour-coated fish into hot oil and cook for 4–5 minutes or until crisp and golden. Drain
and place onto absorbent kitchen paper.
5. Heat butter in a clean wok. Stir-fry curry leaves until fragrant, then add chillies, sugar and salt.
Toss to mix well.
6. Add Nestum cereal and stir-fry until well combined. Return fish to wok and toss well before
dishing out. Serve.
Grilled Five-spice Norwegian Salmon Serves 4–6

INGREDIENTS
Norwegian salmon steaks 3, each about 2.5-cm (1-in) thick
Fresh parsley for garnishing
Seasoning
Garlic 2 cloves, peeled and finely ground
Young ginger 2.5-cm (1-in), peeled and finely ground
Lemon juice 125 ml (4 fl oz)
Five-spice powder 1/4 tsp
Honey 3 Tbsp
Ground black pepper
Shallot oil (see page 11) 1/2 Tbsp
Coriander leaves (cilantro) or dill 3 sprigs, chopped
Chopped fresh parsley 1 Tbsp
METHOD
1. In a shallow heatproof dish, combine all seasoning ingredients. Add salmon steaks and leave to
marinade for at least 3–4 hours.
2. Grill marinated steaks in a turbo broiler or oven grill at 200°C (400°F) for 12 minutes, turning
over halfway through cooking time.
3. Serve garnished with fresh parsley.
Baked Salmon with Creamy Mushrooms Serves 4–6

Salmon 4 steaks or 6 fillets, about 450 g (1 lb)
Aluminium foil for lining baking tray
Cooking oil 1 Tbsp
Salt to taste
Ground white pepper to taste
Fresh chives or parsley for garnishing
Sauce
Olive oil 11/2 Tbsp
Onions 125 g (41/2 oz), peeled and diced
Garlic 3 cloves, peeled and crushed
Fresh shiitake, button or oyster mushrooms 225 g (8 oz), quartered
Crème fraîche or double (heavy whipping) cream 200 ml (63/4 fl oz)
Salt 1/2 tsp
Cornflour (cornstarch) 1 tsp, mixed with 2 Tbsp chicken stock (see page 11) to make thickener
Chopped parsley 1 Tbsp
Chopped Chinese chives (kucai) 2 Tbsp
Lemon juice 1 Tbsp
METHOD
1. Prepare sauce. Heat olive oil in a frying pan. Add onions and garlic and cook, stirring, for about 5
minutes.
2. Add mushrooms and cook for 3–4 minutes, stirring frequently. Add chicken stock and bring to
the boil.
3. Add cream, salt and black pepper. Allow to boil gently for 1–2 minutes. Stir in thickener, then
remove from heat. Set aside.
4. Place salmon on a foil-lined baking tray. Brush with cooking oil and season to taste with salt and
pepper. Cook under a medium grill for 3–4 minutes or until just cooked.
5. Meanwhile, add parsley, chives and lemon juice to sauce and return to the boil.
6. Arrange salmon on serving plates. Spoon mushroom sauce over. Garnish and serve.
Nyonya Acar Fish Serves 6–8
INGREDIENTS
Mullets 1.5 kg (3 lb 41/2 oz), cleaned and heads discarded
Salt 11/2 tsp
Cooking oil 3 Tbsp
Garlic 100 g (31/2 oz), peeled and sliced
Old ginger 140 g (5 oz), peeled and coarsely shredded
Salt 1/2 tsp
Cooking oil 2 Tbsp
Turmeric 60 g (21/4 oz), peeled and sliced
White vinegar 400 ml (13 fl oz)
Sugar 375 g (12 oz)
Salt 1 tsp
Green chillies 5, split and seeded
Red chillies 5, split and seeded
Toasted sesame seeds 2 Tbsp
METHOD
1. Season mullets with 11/2 tsp salt. Refrigerate for 10–15 minutes.
2. Heat sufficient oil for deep-frying to 175°C (350°F). Pat dry mullets with paper towels,
then deep-fry in hot oil until golden brown. Drain on absorbent kitchen paper.
3. In a non-stick wok, heat 3 Tbsp oil and lightly brown garlic. Drain from oil and set aside.
Reheat wok and lightly brown ginger with 1/2 tsp salt added. Dish out and set aside.
4. Reheat wok with 2 Tbsp oil and stir-fry turmeric slices for 1 minute. Add vinegar and
water, then bring to the boil. Add sugar and 1 tsp salt. Stir to dissolve sugar. When
dissolved, reduce heat and simmer for 10 minutes or until liquid turns yellow. Remove
syrup from heat and leave to cool thoroughly.
5. Meanwhile, arrange mullets in a rectangular glass container with a cover, as do some
baking (casserole) dishes. Scatter fried garlic and ginger, as well as chillies on top. Pour
in sufficient cooled vinegar to completely immerse ingredients, then sprinkle on sesame
seeds. Cover container and refrigerate at least overnight or for 1 day before serving.
Baked Fish in Banana Leaf Serves 4–6
INGREDIENTS
Whole fish (black promfret or sea bass) 1, about 600 g (1 lb 51/2 oz)
Salt 1 tsp
Sunflower oil 3 Tbsp
Kalamansi lime juice 1 Tbsp
Dark soy sauce 1 Tbsp
Banana leaves 1–2, greased with a little cooking oil
Bamboo toothpicks or cocktail sticks
Red chilli 1, seeded and julienned, for garnishing
Thai sweet basil for garnishing
Candlenuts 5
Shallots 10, peeled
Dried prawn (shrimp) paste (belacan) granules 2 tsp
Chilli powder 1 tsp
Kaffir lime leaves 2
Salt 1 tsp
Sugar 11/2 tsp
METHOD
1. With knife held at an angle, make 2 diagonal cuts on each side of fish. Season with salt and
pepper. Set aside.
2. Heat oil in a wok. Stir-fry ground ingredients over low heat until aromatic, takes 5–7 minutes.
3. Stir in lime juice and soy sauce. Transfer to a small bowl and leave for a while to cool.
4. Spread fried ground ingredients over fish, smearing into slits and stomach cavity.
5. Wrap fish with banana leaves and secure tightly with bamboo toothpicks or cocktail sticks.
6. Bake in an oven preheated to 175°C (350°F) for 15–20 minutes.
7. Garnish and serve hot with rice.
Stuffed Sambal Fish Serves 8
INGREDIENTS
Medium horse mackerel 4–6, slit along both sides of back bone
Salt 1 tsp
Tamarind pulp (asam Jawa) 1 tsp, mixed with 2 Tbsp water and strained
Cooking oil for shallow-frying
Shallots 6–8, peeled
Dried prawn (shrimp) paste (belacan) 2.5 x 2.5 x 1-cm (1 x 1 x 1/2-in) piece
Dried chillies 5–6, seeded and soaked
Fresh chillies 4, seeded
Salt 1/2 tsp
Cooking oil 2 Tbsp
METHOD
1. Rub fish with salt and set aside.
2. Place all to-be-ground ingredients into a food blender (processor). Add 2 Tbsp water or more if
required and blend until fine.
3. Combine ground ingredients and tamarind juice in a saucepan. Over low heat, stir for 8–10
minutes or until fragrant.
4. Stir in lime leaves, then remove from heat and allow sambal (chilli paste) to cool. Stuff fish,
including stomach cavity, with sambal.
5. Heat sufficient oil for shallow-frying in a wok. Lower in fish and cover wok. Fry fish on both
sides until just cooked through.
Sambal Ikan with Belimbing Serves 4–6

INGREDIENTS
Spanish mackerel 450 g (1 lb), preferably head portion
Salt as needed
Blimbing (belimbing) 8
Cooking oil 2 Tbsp
Red chillies 2, seeded and diagonally sliced
Lemon grass 1 stalk, crushed
added
Sugar 1 tsp
Shallots 10, peeled
Candlenuts 3
Dried prawn (shrimp) paste (belacan) 2.5 x 1.25-cm (1 x 1/2-in) piece
METHOD
1. Season fish with 1 tsp salt and leave for 10 minutes.
2. Rub blimbing with 1/4 tsp salt and set aside.
3. Heat oil in a wok. Fry ground ingredients, chilli slices and lemon grass until fragrant and oil
separates.
4. Add coconut milk, blimbing, sugar and 1/2 tsp salt, then bring to a slow boil.
5. Add fish and simmer for 5 minutes or until cooked.
NOTE
Relatives of the sweet yellow star fruit, blimbing, are green in colour, sour-tasting
and quite small, about the size of a thumb. If unavailable, substitute with 1 Tbsp
lemon juice.
Sambal Santan Udang Serves 4–6

INGREDIENTS
Medium prawns (shrimps) 600 g (1 lb 51/3 oz)
Cooking oil 3 Tbsp
Coconut milk 315 ml (101/2 fl oz), squeezed from 1/2 grated skinned coconut with sufficient water
added
Tamarind pulp (asam Jawa) 1 heaped tsp, mixed with 65 ml (2 fl oz) water and strained
Salt 1 heaped tsp or to taste
Red chillies 10
Onions 2, peeled
Ginger 2.5-cm (1-in) knob, peeled
Dried prawn (shrimp) paste (belacan) 1.25-cm (1/2-in) square piece
METHOD
1. Wash and clean prawns, then peel but leave tails intact.
2. Heat oil and fry ground ingredients until fragrant and oil separates.
3. Add coconut milk and bring to a slow boil.
4. Put in peeled prawns, tamarind juice and salt to taste. Simmer for 5 minutes or until prawns are
cooked.
Fish Head Curry Serves 4–6

INGREDIENTS
Fish head 1, about 1 kg (2 lb 3 oz)
Salt as needed
Cooking oil 5 Tbsp
Fish curry powder 30 g (1 oz), mixed with 3 Tbsp water into a paste
Tamarind pulp (asam Jawa) 90 g (3 oz), mixed with 250 ml (8 fl oz) water and strained
Coconut milk 750 ml (24 fl oz), squeezed from 1 grated skinned coconut with sufficient water
added
Lady’s fingers (okra) 10
Tomatoes 3, halved
Red chillies 5
Green chillies 5
Sugar 1 tsp
Dried chillies 25
Shallots 12, peeled
Dried prawn (shrimp) paste (belacan) 2.5-cm (1-in) square piece
METHOD
1. Clean fish head thoroughly and rub with 1 tsp salt.
2. Heat oil in a wok and fry ground ingredients for 3 minutes.
3. Add curry powder paste and fry until fragrant and oil separates.
4. Pour in tamarind juice and coconut milk. Bring to the boil, then reduce heat and simmer for 5
minutes.
5. Add lady’s fingers, then tomatoes and chillies. Simmer for 5 minutes.
6. Stir in sugar and 11/2 tsp salt and lastly, lower in fish head. Cook for 10 minutes or until fish is
done.
7. Serve hot with white rice.
Stingray Curry with Pineapple Serves 6–8
INGREDIENTS
Stingray 800 g (1 lb 1/2 oz), cut into bite- sized pieces
Salt 11/2 tsp
Cooking oil 3 Tbsp
Large onion 1, peeled and cut into 8 wedges
Fresh pineapple 400 g (141/3 oz), peeled and cut into wedges
Coconut milk 500 ml (16 fl oz), squeezed from same grated coconut with sufficient water added
Fish sauce 2 Tbsp
Sugar 11/2 tsp
Salt to taste
Coconut cream 250 ml (8 fl oz), squeezed from 1 grated coconut with sufficient water added
Thai sweet basil leaves 20 g (1/2 oz)

Lemon grass 3, sliced
Young galangal 2-cm (1-in) knob, peeled
Coriander leaves (cilantro) 6 short sprigs, snipped with scissors or chopped
Kaffir lime leaves 2, central stems discarded
Ground black pepper 1 tsp
Dried prawn (shrimp) paste (belacan) granules 1 heaped tsp
Ground turmeric 2 heaped tsp
Ground cumin 2 heaped tsp
METHOD
1. Season stingray with salt and peppers and set aside.
2. Heat oil in a deep saucepan. Fry onion wedges until transparent.
3. Add ground ingredients and fry over medium heat for 8–10 minutes or until fragrant.
4. Stir in pineapple wedges and pour in coconut milk. Bring to the boil.
5. Stir in fish sauce, sugar and salt to taste.
6. When liquid reaches the boil, add fish and cook for 3 minutes.
7. Pour in coconut cream and stir in basil, then return to the boil.
8. Reduce heat and simmer for 3 minutes or until fish is cooked through. Serve.
Chilli Oyster Crabs Serves 6–8

INGREDIENTS
Crabs 3 kg (6 lb 9 oz)
Ginger 60 g (21/4 oz), peeled and cut into strips
Red chillies 10, seeded, and blended with 125 ml (4 fl oz) water
Coriander leaves (cilantro) 2 sprigs, cut into 5-cm (2-in) lengths
Sauce
Chilli sauce 3 Tbsp
Oyster sauce 4 Tbsp
Sugar 4 dsp
Sesame oil 1 tsp
METHOD
1. Clean crabs. Dislocate pincers, then crack with a pestle. Trim legs and quarter each crab.
2. Heat oil in a large wok. Stir-fry ginger, garlic and shallots until fragrant, then add ground chillies
and fry for 2 minutes.
3. Add crabs and stir briskly. Cover wok and leave to cook for 4–5 minutes. Uncover and stir
briskly before adding combined sauce ingredients.
4. When crabs are bright red and nearly cooked, pour in beaten eggs. Then, add spring onions,
stirring to mix with sauce.
5. Serve hot, garnished with coriander.
Steamed Pork with Salted Fish Serves 3–4

INGREDIENTS
Belly pork 180 g (6 oz), skinned and coarsely minced
Ginger 5 slices, peeled and shredded
Small lime 1, juice extracted
Salted fish (threadfin) 45 g (11/2 oz), thinly sliced
Seasoning
Sugar 1/2 tsp
Sesame oil 1 tsp
METHOD
1. Season pork with combined seasoning ingredients in a heatproof dish. Mix in ginger, chilli and
lime juice and leave for 30 minutes.
2. Spread salted fish on top of pork mixture and steam over rapidly boiling water for 15 minutes.
Serve hot.
Five-spice Meat Roll (Lor Bak) Serves 6

INGREDIENTS
Pork 300 g (101/2 oz), cut into 2 x 11.5-cm (1 x 41/2-in) strips
Dried tofu skin (fu pei) 6, about 20-cm (8-in) square each
Egg white 1/2, beaten
Chilli sauce as needed
Seasoning
Oyster sauce 1 dsp
Light soy sauce 1 dsp
Sugar 1 tsp
Salt 1/2 tsp
Egg 1, beaten
METHOD
1. Marinate pork strips with combined seasoning ingredients for 2 hours or overnight in the
refrigerator.
2. Spread out a square of tofu skin and place 2 strips of meat lengthwise on sheet. Wrap and roll up
like a spring roll. Seal edges with a little beaten egg white.
3. Prick tofu skin with a needle to prevent air bubbles forming when frying. Repeat with remaining
pork and tofu skin sheets.
4. Heat oil for deep-frying until hot. Reduce heat and deep-fry tofu rolls until golden brown. Drain
from oil.
5. Cut into bite-sized pieces and serve with chilli sauce.
Sweet and Sour Pork with Pineapple Serves 4–6

INGREDIENTS
Lean pork 360 g (13 oz), cut into 2.5-cm (1-in) cubes
Onion 1, cut into wedges
Cucumber 1, pared, cut into 4 long strips, remove soft centre and roll cut
Canned/fresh pineapple 4 slices, cut into wedges
Tomatoes 2, cut into wedges
Spring onions (scallion) 3
Custard powder 1 Tbsp mixed with 2 Tbsp chicken stock (see page 11) or water
Seasoning
Baking soda 1/4 tsp
Salt 1/2 tsp
Sugar 1/2 tsp
Custard powder or cornflour (cornstarch) 2 tsp
Water 1 Tbsp
Sauce
Chicken stock (see page 11) or water 250 ml (8 fl oz)
Tomato sauce 2 Tbsp
Worcestershire sauce 1/2 Tbsp
White vinegar 11/4 Tbsp
Brown (steak) sauce 1/2 Tbsp
Chilli sauce 1/2 Tbsp
Sugar 1/2 Tbsp
Sesame oil 1/2 tsp
METHOD
1. Marinate pork with seasoning ingredients for 20–30 minutes. Deep-fry in hot oil for 2 minutes.
Drain and leave aside.
2. Remove oil, leaving 3 tsp in wok. Add onion and stir-fry until transparent. Add cucumber,
pineapple, tomatoes, chilli and spring onion and briskly stir for 1 minute.
3. Pour in combined sauce ingredients. When it begins to boil, thicken with custard powder
mixture, and transfer to serving dish.
NOTE
Be sure not to overcook the vegetables, especially the cucumbers. Soak the
cucumbers in ice cold water mixed with 1 teaspoon of sugar for about
30 minutes. This will keep them firm after cooking
Braised Pork Ribs with Sea Cucumbers Serves 6–8

INGREDIENTS
Pork ribs 600 g (1 lb 51/3 oz), cut into 4-cm (11/2-in) pieces
Cooking oil 4 Tbsp
Garlic 4 cloves, minced
Shallots 3, sliced
White peppercorns 6
Medium dried squid 1, rinsed and cut into strips with a pair of scissors
Dried Chinese mushrooms 6, soaked to soften
Sea cucumbers 1 kg (2 lb 3 oz), rinsed and cut into 2 x 5-cm (1 x 2-in) pieces
Seasoning
Thick soy sauce 1 Tbsp
Oyster sauce 1 Tbsp
METHOD
1. Wash the pork ribs and trim off the excess fat. Drain well.
2. Heat oil in a wok until hot and stir-fry garlic, shallots and peppercorns for 1 minute until fragrant.
Add the pork ribs, dried squid, mushrooms and sea cucumbers, and stir-fry for 5 minutes
until fragrant. Add the seasoning ingredients and stir-fry briskly for 5 minutes longer.
3. Pour in water and bring to the boil. Lower heat and simmer for 90 minutes or until ribs are
tender.
NOTE
Chicken drumsticks or pig’s trotters can be used as a substitute for ribs. Sea
cucumbers may not be much to look at but they are a highly prized ingredient.
On their own they taste bland and gelatinous, but they readily absorb flavours
from other ingredients like mushrooms and meat.
Satay Daging Makes 85–90

INGREDIENTS
Beef 1 kg (2 lb 3 oz)
Satay sticks or bamboo skewers 85–90, soaked in water for 2 hours
Lemon grass 1 stalk, thicker end crushed for basting
Marinade
Sugar 6 heaped tsp
Salt 1 Tbsp
Cooking oil 2 Tbsp

Fennel seeds 1 tsp
Cumin seeds 3/4 tsp
Coconut cream squeezed from 1 grated skinned coconut
Cooking oil 3–4 Tbsp
METHOD
1. Ask your butcher for a tender cut for satay. Slice beef into 4 x 2-cm (11/4 x 1-in) pieces, each
about 0.6-cm (1/4-in) thick.
2. Marinate meat with combined marinade and finely ground ingredients for at least 2 hours.
3. Onto each pre-soaked satay stick or skewer, thread several pieces of meat to cover 7.5-cm (3-in)
from the top. Repeat until ingredients are used up.
4. Dip crushed, splayed end of lemon grass into combined ingredients and brush mixture onto
skewered meat.
5. Grill meat over glowing coal on both sides, basting with combined ingredients several times until
meat is well done.
6. Serve hot with satay peanut sauce, ketupat or nasi himpit, which are compressed rice cakes, and
cucumber and onion wedges.
Braised Pot Pourri Serves 8–10

INGREDIENTS
Pork ribs 800 g (11/2 lbs), cut into 5-cm (2-in) lengths
Belly pork 500 g (1 lb 1/2 oz), skinned and cut into 0.5 x 5-cm (1/4 x 2-in) slices
Chinese sausages 4 pieces, sliced diagonally
Cooking oil 1 Tbsp
Garlic 24 cloves, skinned and kept whole
Shallots 2, sliced
Dried Chinese mushrooms 8–10, soaked and halved
Cloud-ear fungus 20 pieces, soaked
Pre-fried chicken feet 8–10 pairs
Sea cucumber 3 pieces, rinsed and cut into 5-cm (2-in) pieces
Cornflour (cornstarch) 2 tsp mixed with 2 Tbsp water
Seasoning Ingredients A
Thick soy sauce 1/2 Tbsp
Oyster sauce 1 Tbsp
Salt 1/2 tsp
Sugar 1 tsp
Seasoning Ingredients B
Thick soy sauce 1 tsp
Sugar 1 tsp
Salt 1/2 tsp
Sauce
Chicken stock (see page 11) or water 500 ml (16 fl oz)
Salt 1/2 tsp
Sugar 1 tsp
METHOD
1. Marinate ribs with seasoning ingredients A and belly pork with seasoning ingredients B for at
least 30 minutes.
2. Heat a saucepan without oil until hot. Stir-fry pork belly for about 5 minutes until liquid
evaporates. Remove pork and set aside.
3. Put in sausages and stir-fry until lightly browned and fragrant, about 3 minutes. Dish out and set
aside.
4. Reheat a clean saucepan with 1 Tbsp oil and lightly brown garlic and shallots. Add dried
mushrooms and toss 1 minutes. Put in the cloud-ear fungus and stir-fry for a few seconds.
Drizzle in Chinese rice wine. Add pork ribs, chicken feet and fry for 2 minutes.
5. Pour in sauce ingredients and bring to the boil. Put in sea cucumber and fried belly pork. Reduce
heat and simmer for 30–45 minutes or until ribs are tender and sauce is thickened.
6. Put in Chinese sausages. Thicken with cornflour mixture. Lastly stir in spring onion and
coriander leaves.
NOTE
A rich stew that goes well with rice. lt tastes even better the next day after
reheating.
Rendang Rembau Serves 8–10

INGREDIENTS
Beef 1 kg (2 lb 3 oz), cut into 5-cm (2-in) slices
Grated skinned coconut 250 ml (8 fl oz), for kerisik, coarsely ground
Coconut milk 750 ml (24 fl oz), squeezed from 11/2 grated skinned coconuts with sufficient water
added
Salt 2 tsp
Cooking oil 3 Tbsp
Ingredients to be coarsely ground
Coriander seeds 1 cup, roasted
Toasted black peppercorns 1 Tbsp
Galangal 3 slices, peeled
METHOD
1. In a mixing bowl, combine both lots of ground ingredients. Mix in beef slices and leave for 15
minutes.
2. In a wok, combine seasoned beef, lemon grass, shallots, garlic, kerisik and water.
3. Bring to the boil, then reduce heat and cook for 40 minutes, stirring occasionally.
4. Add coconut milk and return to the boil, then simmer over low heat for 40 minutes, stirring
continuously to ensure mixture does not stick to wok.
5. When meat appears oily and dish is almost dry, reduce heat further. Add salt and oil and continue
stirring for 20–25 minutes or until beef is dark brown and truly dry.
NOTE
Coriander seeds and black peppercorns can be placed in an oven preheated to 175°C (350°F) for
20–25 minutes, stirring occasionally for even toasting, or pan-fried over medium heat for about 5
minutes or until fragrant. Wash coriander in lots of water before toasting. You’ll be amazed to
find the great amount of grit settling at the bottom of the container. To save time, coriander,
peppercorns and kerisik can be milled dry. Rendang rembau is dry and looks dark brown. It
tastes deliciously different and is almost crisp out of the pan. It can be stored for a couple of
weeks.
Rendang Terlagi-lagi Serves 6–8

INGREDIENTS
Beef 600 g (1 lb 51/3 oz), cut into 4-cm (11/2-in) long slices, each 0.6-cm (1/4-in) thick
Thick dark soy sauce 1 Tbsp
Dried chillies 20, soaked and ground
Coconut cream squeezed from 11/2 grated skinned coconuts
Grated skinned coconut 1/2, for kerisik
Sugar 1 tsp
Salt 11/2 tsp or to taste

METHOD
1. Heat oil in a wok. Fry beef slices over moderate heat for 15 minutes.
2. Drain meat slices from oil and lightly pound them while still hot.
3. Season cooked meat with soy sauce and leave for 1 hour.
4. Reheat wok and fry ground chillies for 2–3 minutes.
5. Add ground ingredients and lemon grass. Fry until fragrant and oil separates.
6. Add seasoned beef and mix well. Then, add coconut cream and tamarind juice.
7. Bring to the boil.
8. Reduce heat and simmer until almost dry. Then, add all remaining ingredients and stir
continuously until gravy is very thick.
NOTE
When you have tasted this rendang you will ask for more, hence the name
rendang terlagi-lagi. Try it, you’ll not be disappointed.
Dalca Serves 6–8

INGREDIENTS
Beef 600 g (1 lb 51/3 oz), with bones
Meat curry powder 3 heaped Tbsp
Salt 2 tsp
Coconut cream 250 ml (8 fl oz), squeezed from 1 grated skinned coconut with a little water
Coconut milk 750 ml (24 fl oz), from same grated skinned coconut, squeezed first for coconut
cream, then add sufficient water to extract coconut milk
Potatoes 300 g (101/2 oz), peeled and cut into wedges
Aubergines (brinjals) 3, cut into 1.25-cm (1/2-in) wide slices
Lentils 125 ml (4 fl oz)
Green chillies 4
Cooking oil 2 Tbsp
Ginger 2.5-cm (1-in) knob, peeled and sliced
Spices
Cinnamon 2.5-cm (1-in)
Cardamoms 3 pods
1. Cut beef into 4-cm (11/2-in) cubes. Set aside.
2. Into an earthen pot, put beef cubes, curry powder, spices, salt and coconut milk.
3. Bring to a slow boil.
4. Reduce heat and simmer for 40 minutes or until beef is tender.
5. Add potatoes and simmer for 10 minutes more, then add aubergines and simmer until almost soft.
6. Add coconut cream, tamarind juice and lentils.
7. When liquid reaches the boil, add tomatoes and green chillies. Cook for 3 minutes, then remove
from heat.
8. Heat 2 Tbsp oil in a wok. Brown shallots and ginger. Pour over dalca and stir to mix well.
9. Serve with rice or roti canai, a type of flat bread.
Kurma Daging Perlis Serves 6–8
INGREDIENTS
Beef 600 g (1 lb 51/3 oz)
Kurma curry powder 3 Tbsp
Coconut cream 250 ml (8 fl oz), squeezed from 1 grated skinned coconut with a little water
Coconut milk 1 litre (32 fl oz), from same grated skinned coconut, squeezed first for
coconut cream, then add sufficient water to extract coconut milk
Dried sour fruit (asam gelugur) 1 large piece
Onions 2, peeled and quartered
Salt 11/2 tsp
Shallots 10, peeled
Turmeric 1.25-cm (1/2-in) knob, peeled
Grated skinned coconut 4 Tbsp
Ingredients to be sliced
Shallots 4, peeled
Spices
Cloves 3
Cinnamon 1.25-cm (1/2-in)
METHOD
1. Slice beef thinly and across grain.
2. Into a mixing bowl, put beef, kurma curry powder and ground ingredients. Mix well and leave
for 15 minutes.
3. Heat oil in a wok. Fry sliced ingredients and spices until fragrant.
4. Add beef and fry for a few minutes, then pour in coconut milk. Add dried sour fruit and bring to
a slow boil.
5. Reduce heat and simmer until meat is almost tender.
6. Add onions, salt and coconut cream. Simmer for 5 minutes more.
NOTE
For kenduris, the beef is not thinly sliced but cut into fairly large pieces, each
about 150 g (5 oz) in weight. Each piece is lightly scored, then boiled over low
heat until almost tender.
Masak Arab Daging Serves 8–10

INGREDIENTS
Beef 1 kg (2 lb 3 oz), cut into thin 5-cm (2-in) slices
Cooking oil 3 Tbsp
Coconut milk 1 litre (32 fl oz), squeezed from 1 grated skinned coconut with sufficient water
Canned tomato purée 70 g (21/2 oz)
Ripe tomatoes 300 g (101/2 oz)
Sesame seeds 90 g (3 oz)
Fennel seeds 1/2 tsp
Cumin seeds 1/2 tsp
METHOD
1. Mix beef slices with ground ingredients and leave for 1 hour.
2. Heat oil in a wok. Brown shallots and garlic.
3. Add meat and fry gently until water evaporates.
4. Add coconut milk and stir until liquid reaches the boil.
5. Reduce heat and simmer gently, stirring frequently, until gravy is thick and meat tender.
6. Add tomato purée and simmer for 5 minutes, stirring continuously. Add salt to taste.
Stir-fried Capsicum and Chilli Beef Serves 4–6

INGREDIENTS
Fillet or tender cut of beef 200 g (7 oz),shredded
Chopped garlic 1 Tbsp
Fermented black beans 2 tsp, rinsed and chopped
Red chilli 1, seeded and chopped
Small red capsicum (bell pepper) 1, cut into 2-cm (3/4-in) squares
Small green capsicum (bell pepper) 1, cut into 2-cm (3/4-in) squares
Cornflour (cornstarch) 2 tsp mixed with 180 ml (6 fl oz) cup water
Seasoning
Sugar 1 tsp
Cooking oil 1 Tbsp, to be added just before cooking beef
Sauce
Chinese rice wine (Shaoxing) 1/2 Tbsp
METHOD
1. Marinate beef in seasoning ingredients for 15 minutes. Just before cooking mix in 1 Tbsp of oil.
2. Heat oil in a medium saucepan. Add beef and stir-fry for 5–6 seconds, stirring constantly to
prevent sticking.
3. Reheat clean frying pan with 11/2 Tbsp of the oil. Add garlic and fermented black beans and stir-
fry until aromatic. Put in the chilli, and red and green capsicum and stir-fry for 10 seconds.
4. Add combined sauce ingredients and bring to the boil. Return beef to pan and toss to mix well.
5. Thicken with cornflour mixture and transfer to serving dish.
Chinese Beef Steak Ser ves 4–6

INGREDIENTS
Beef fillet steak 700 g (11/2 lb)
Cooking oil 3 Tbsp
Cornflour (cornstarch) 1 tsp, mixed with 2 Tbsp water to make thickener
Seasoning
Baking soda 1 tsp
Salt 1/2 tsp
Ginger juice 1 dsp
Sugar 1 Tbsp
Egg 1, lightly beaten
Sauce
Stock or water 125 ml (4 fl oz)
Dark soy sauce 1/2 Tbsp
Oyster sauce 1 Tbsp
Sugar 1 Tbsp
Sesame oil 1/2 tsp
Salt 1/4 tsp
Garnish
Coriander leaves (cilantro) as desired, cut into 5-cm (2-in) lengths
Red chilli 1, seeded and cut into strips
METHOD
1. Cut fillet steak into 0.6-cm (1/4-in) thick slices. Then, using the back of a cleaver, lightly score
meat slices to tenderise.
2. Into a mixing bowl, put beef and seasoning ingredients, adding beaten egg last. Mix well and
leave for 3 hours.
3. Heat oil in a wok until hot. Fry beef slices until slightly brown on both sides.
4. Remove and arrange on a dish.
5. Pour combined sauce ingredients into the wok. Bring to the boil, then stir in thickener.
6. When liquid is thickened, remove from heat and pour sauce over beef.
7. Garnish and serve hot.
Mutton Curry (Kari Kambing) Serves 8

INGREDIENTS
Cooking oil 100 ml (31/2 fl oz)
Cinnamon 2.5-cm (1-in)
Cardamom 3 pods
Cloves 6
Star anise 2 petals
Mutton or beef 600 g (1 lb 51/3 oz), thinly sliced
Coconut milk 750 ml (24 fl oz), from 1 grated skinned coconut, squeezed first for coconut
Potatoes 4, peeled and quartered
Tomatoes 3, halved
Salt 11/2 tsp
Curry paste
Shallots 8, peeled
Ginger 5 cm knob, peeled
Galangal 2.5-cm knob (1-in), peeled
Meat curry powder 5 Tbsp
METHOD
1. Heat oil in a pot and fry whole spices for a few minutes.
2. Combine curry paste ingredients and grind into a fine paste. Add curry paste to wok and stir-fry
until fragrant and oil separates.
3. Put in meat and fry until meat is well coated with ground ingredients.
4. Add coconut milk and bring to the boil, then simmer gently for 40 minutes or until meat is almost
tender.
5. Put in potatoes, then tomatoes. Add coconut cream and simmer until meat is tender and gravy is
thick. Stir in salt and serve hot.
Diced Chicken with Cashew Nuts Serves 4–6

INGREDIENTS
Chicken breast 1, cut into 1.25-cm (1/2-in) cubes
Corn oil 60 ml (2 fl oz)
Dried Chinese mushrooms 6, soaked to soften and diced
Canned young corn 425 g (15 oz), drained and diced
Green capsicums (bell peppers) 2, cored and diced
Medium carrot 1, diced and parboiled
Cashew nuts 90 g (3 oz), roasted
Seasoning
Sugar 1 tsp
Sesame oil 1 tsp
Salt 1 tsp
Corn oil 1/2 Tbsp
Sauce
Oyster sauce 2 dsp
Sesame oil 1 tsp
Sugar 1/2 tsp
Salt 1/2 tsp
METHOD
1. Marinate chicken with combined seasoning ingredients for at least 30 minutes.
2. Heat 1 Tbsp corn oil in a wok and stir-fry mushrooms for 1 minute. Dish out and stir-fry
marinated chicken in the same oil until cooked. Remove and clean wok.
3. Heat remaining corn oil in cleaned wok and fry onion until transparent and fragrant. Put in
mushrooms, cooked chicken and young corn. Stir-fry for 1–2 minutes.
4. Add capsicums, carrot and lastly cashew nuts. Stir in combined sauce ingredients and mix well.
Dish out and serve hot.
Chicken and Tofu Sambal Serves 4–6

Firm tofu 3 pieces, cut into 1.5-cm (3/4-in) cubes
Galangal 3-cm (11/2-in) knob, peeled and smashed
Salam leaves 2
Thick coconut milk 200 ml (63/4 fl oz), obtained from 75 ml (22/5 fl oz) coconut cream and 125
ml (4 fl oz) water
Palm sugar (gula Melaka) 1 Tbsp
Sugar 1 tsp
Mange-tout peas 50 g (12/3 oz), topped and tailed
Baby corn cobs 4, diced
Shallots 6, peeled
Tamarind pulp (asam Jawa) 15 g (1/2 oz), mixed with 3 Tbsp water and strained
Seasoned
Chicken 350 g (12 oz), skinned and cut into 1.5-cm (3/4-in) cubes
Salt 1 tsp
Sugar 1 tsp
1. Heat oil and deep-fry the tofu until golden. Drain and set aside.
2. Leaving 1 Tbsp oil in the saucepan, reheat and fry finely ground ingredients, galangal
and salam leaves over low heat until fragrant.
3. Add seasoned chicken and cook for 1 minute. Pour in coconut milk and when it comes to the
boil, add palm sugar, sugar and salt to taste.
4. Add the fried tofu, mange-tout peas and baby corn cobs. Add the red chillies and cook for a
further 1–2 minutes until vegetables are cooked and sambal is dry. Serve with rice.
Braised Chicken Feet with Mushrooms Serves 8–10
INGREDIENTS
Chicken feet 20, claws cut off and chopped in half
Star anise 2 petals
Sichuan peppercorns 1 heaped tsp
Seasoning
Sauce
Salt 1 tsp
Sugar 1 tsp
METHOD
1. Marinate chicken feet with combined seasoning ingredients for at least 1 hour.
2. Heat wok with oil for deep-frying until hot. Put in chicken feet and cover wok to prevent oil from
splattering. Deep-fry chicken feet for 5 minutes or until golden brown. Drain and soak in cold
water for 30 minutes. Drain.
3. Leave 2 Tbsp of oil in wok and lightly brown shallots and garlic. Add star anise and Sichuan
peppercorns and return chicken feet to wok. Toss briefly for 2 minutes.
4. Transfer mixture into an electric crock pot and add combined sauce ingredients. Cook on high
heat for 1 hour.
5. Add mushrooms and continue to slow cook, stirring occasionally, for another hour or until
chicken feet are tender and sauce thickens. Serve hot.
Steamed Chicken on Lotus Leaf Serves 4–6
INGREDIENTS
Whole chicken thighs 2 or 6 chicken wings, cut into 2-cm (3/4-in) pieces
Dried Chinese mushrooms 4, soaked and halved
Cloud-ear fungus 1 small piece, soaked, hard centre trimmed off, cut into 1-cm (1/2-in) pieces
Ginger 8 slices, shredded
Red chilli 1, seeded and sliced
Fresh lotus leaf 1, washed and wiped dry
Cooking oil 1 tsp
Seasoning
Sesame oil 1 tsp
Sugar 1/2 tsp
Salt 1/2 tsp
Cooking oil 1 Tbsp
METHOD
1. Marinate chicken, mushrooms and cloud-ear fungus with seasoning ingredients, ginger, chilli and
spring onion. Set aside for 30 minutes.
2. Trim lotus leaf to fit a heatproof dish. Brush with oil and line the dish. Put in marinated
ingredients.
3. Steam over rapidly boiling water for 15 minutes.
4. Serve sprinkled with shallot crisps.
NOTE
If fresh lotus leaf is not available, substitute with dried lotus leaf. Trim the leaf to
fit the dish and soak in water until soft.
Ginger Chicken in Earthen Pot Serves 6–8

INGREDIENTS
Chicken 1, about 1 kg (2 lb 3 oz), cut into bite-sized pieces
Firm tofu 4 small squares, sliced into 1 x 2.5-cm (1/2 x 1-in) slices
Cooking oil 2 Tbsp
Ginger 6 slices
Garlic 4 cloves, sliced
Shallots 4, sliced
Dried Chinese mushrooms 5, soaked until soft and halved
Carrots 120 g (41/4 oz), sliced
Bamboo shoots 90 g (3 oz) canned, sliced
Tientsin cabbage 240 g (81/2 oz), cut into 5-cm (2-in) lengths
Spring onions (scallions) 6, cut into
2.5-cm (1-in) lengths
Seasoning
Salt 1 tsp
Sugar 1 tsp
Sauce
Salt 1/2 tsp
Sugar 1 tsp
Oyster sauce 1 Tbsp
Sesame oil 1 tsp
METHOD
1. Marinate chicken with seasoning ingredients for 20 minutes.
2. Heat oil in a wok until hot and deep-fry tofu slices until golden brown. Remove and set aside.
Deep-fry chicken for 5 minutes. Drain and place in an earthen pot.
3. Reheat a clean wok with 2 Tbsp of oil and lightly brown ginger, garlic, and shallots. Put in
mushrooms and stir-fry until fragrant. Add carrots, bamboo shoots and Tientsin cabbage and fry
for 3–5 minutes. Put in sauce ingredients and bring to the boil.
4. Pour over chicken in claypot, add the chillies and when it boils again, reduce heat, cover and
simmer for 25 minutes or until chicken is tender.
5. Add tofu and spring onion and simmer for another 5–10 minutes.
6. Thicken sauce with cornflour mixture and serve.
NOTE
Food cooked in an earthen pot has a special aroma and the pot retains heat well
allowing the food to remain hot longer.
Salt Baked Chicken Serves 8

INGREDIENTS
Chicken 1, about 1.5 kg (3 lb 41/2 oz)
Spring onions (scallions) 2, coarsely chopped
Chinese angelica root 3 slices or 2 whole star anises
Coarse salt 5 kg (10 lb 15 oz)
Mulberry or greaseproof paper 3 sheets,
70-cm (28-in) square
Seasoning
Salt 1 tsp
Ginger juice 2 tsp
Brandy, Chinese rice wine (Shaoxing) or rose wine 1 Tbsp
Ginger and spring onion dip

Shallot oil (see page 11) 60 ml (2 fl oz)
Salt 1 tsp
Ginger 6 slices, peeled and minced
Spring onions (scallions) 2, minced
METHOD
1. Clean chicken. Rub outside of chicken with dark soy sauce and inside with combined seasoning
ingredients.
2. Stuff chicken with chopped spring onions and Chinese angelica root or star anise. Seal cavity
with a small bamboo or metal skewer. Set aside.
3. Heat a wok and pour in coarse salt. Heat, stirring constantly for 20–25 minutes until salt is very
hot. Cover wok.
4. Wrap chicken with three layers of paper, one sheet at a time. Oil the top sheet with a little
cooking oil.
5. Make a well in the centre of the heated salt and place chicken in it. Cover wrapped chicken
completely with salt. Cover wok and leave chicken to cook on moderate heat for 10 minutes.
Remove from heat.
6. Reheat salt until very hot, stirring constantly to ensure salt is evenly heated. Return wrapped
chicken to wok, this time with the other side down.
7. Cover with salt and cook for another 10–15 minutes over low heat.
8. Meanwhile, prepare ginger and spring onion dip. Warm oil and add salt. Remove from heat and
stir well. Pour oil over minced ginger and spring onion. Set aside.
9. Remove chicken from heat and unwrap. Discard stuffing and cut chicken into bite-sized pieces.
Serve hot with dip.
NOTE
Use an old wok to prepare this dish, as the salt will cause the wok to rust.
Pandan Chicken Serves 6
INGREDIENTS
Boneless chicken 500 g (1 lb 11/2 oz), cut into 6 x 2.5-cm (21/2 x 1-in) pieces
Shallots 4, peeled
Young ginger 2-cm (3/4-in) knob, peeled
Lemon grass 1 stalk
Fish sauce 1 tsp
Worcestershire sauce 3 tsp
Salt 1/2 tsp
Chilli powder 2 tsp
Coconut cream 125 ml (4 fl oz), from 1/2 grated skinned coconut and sufficient water
Screwpine (pandan) leaves 6, cleaned
Bamboo cocktail sticks 6
METHOD
1. Rinse chicken pieces and dry well with paper towel.
2. Blend shallots, ginger, garlic and lemon grass together and mix with sauces, salt, pepper, chilli
powder and coconut cream.
3. Add chicken and mix well. Leave to marinate for at least 4 hours.
4. Wrap each piece of chicken with a screwpine leaf and secure with a cocktail stick.
5. Heat oil in a wok and deep-fry for 6–8 minutes or until chicken is cooked through.
6. Drain and serve hot, allowing guests to unwrap the chicken on their own.
Kung Po Chicken Serves 4
INGREDIENTS
Chicken breast 300 g (101/2 oz), cut into 1-cm (1/2-in) cubes
Garlic 2 cloves, peeled and chopped
Ginger 4 thin slices, peeled
Hot bean paste 1 Tbsp
Dried chillies 2, cut into 1-cm (1/2-in) thick slices, rinsed
Red chilli 1, seeded and cut into 1-cm (1/2-in) thick slices
Sichuan peppercorns 1/2 tsp
Peanuts 50 g (12/3 oz), roasted
Spring onions (scallion) 2, cut diagonally into 1-cm (1/2-in) pieces
Seasoning
Sugar 1 tsp
Stock
Sugar 1/2 tsp
METHOD
1. Season chicken with combined seasoning ingredients for 30 minutes.
2. Heat oil for deep-frying, reserving 1 Tbsp oil. Just before putting chicken into hot oil, stir
reserved oil into chicken. Deep-fry oiled chicken for 15 seconds then drain and set aside.
3. Leaving 1 Tbsp oil in wok, lightly brown garlic and ginger. Put in hot bean paste and stir for 15
seconds.
4. Add dried and red chillies and Sichuan pepper. Pour in combined stock ingredients. When it
boils, return chicken to wok. Stir in peanuts and spring onions. Serve hot.
Paper-wrapped Chicken with Mushrooms Serves 10
INGREDIENTS
Chicken 1, about 1.25 kg (2 lb 10 oz), cut into 10 large pieces
Oyster sauce 1 Tbsp
Sugar 1/2 tsp
Sesame oil 1/2 tsp
Dried scallops 2, crushed
Cooking oil 3 Tbsp + more for deep-frying
Ginger 2.5-cm (1-in) knob, peeled and crushed
Chicken stock (see page 11) 125 ml (4 fl oz) or water
Greaseproof paper 5 sheets, folded into ten 10 x 15-cm (4 x 6-in) bags
Corn oil 1 Tbsp, mixed with 1 tsp sesame oil
Cucumber slices as needed
Seasoning
Salt 1/2 tsp
Sugar 1 tsp
Oyster sauce 2 Tbsp
Brandy 1 Tbsp
Ginger juice 1/2 Tbsp
Sesame oil 1/2 Tbsp
METHOD
1. Marinate chicken pieces in a bowl with combined seasoning ingredients and chopped spring
onion and coriander. Leave for 3 hours or overnight in the refrigerator.
2. Marinate mushrooms with oyster sauce, sugar, pepper and sesame oil for at least 1 hour.
3. Steam dried scallops for 15 minutes or until soft. Shred with fingers and set aside.
4. Heat cooking oil in a wok and fry ginger for 30 seconds. Put in dried scallops and toss for a few
seconds. Add marinated mushrooms and stir-fry for 1 minute. Pour in chicken stock or
water and simmer over low heat for 8–10 minutes. Remove and leave to cool.
5. Lightly grease the inside of each paper bag with corn oil and sesame oil mixture. Put a piece of
chicken and two pieces of marinated mushrooms into each bag. Fold and seal the opening with a
stapler.
6. Heat oil for deep-frying in a wok. Deep-fry paper parcels for 7–8 minutes. Remove and drain.
7. Arrange parcels on a serving dish and garnish with cucumber slices.
Tamarind Chicken (Ayam Sioh) Serves 6–8
INGREDIENTS
Chicken 1, about 1.5 kg (3 lb 41/2 oz), cut into 8 large pieces
Cooking oil 90 ml (3 oz)
Tamarind sauce
Tamarind pulp (asam Jawa) 360 g (13 oz), mixed with 810 ml water and strained
Rice vinegar 11/2 Tbsp
Sugar 150 g (5 oz)
Salt 2 tsp
Roasted ground coriander 3 Tbsp
Shallots 12, peeled and ground
Garlic 3 cloves, peeled and ground
METHOD
1. Marinate chicken with combined tamarind sauce in a large bowl and leave overnight in the
refrigerator.
2. Pour tamarind sauce into a pot and bring to a slow boil. Add chicken pieces and boil over
moderate heat for 20 minutes or until chicken is cooked and tender.
3. Drain chicken in a colander and continue cooking sauce, stirring until thick. Remove from heat.
4. Heat oil in a wok until hot and fry chicken for a few minutes until brown. Drain and arrange on a
serving dish. Pour thick tamarind sauce over chicken. Serve hot or cold.
Ayam Rendang Pedas Serves 8
INGREDIENTS
Chicken 1, about 2 kg (4 lb 6 oz), cut into bite-size pieces
Coconut cream 1 litre (32 fl oz), squeezed from 2 grated skinned coconuts with a little water
Grated skinned coconut 1/2, for kerisik
Turmeric leaves 3, finely sliced
Ginger 5-cm (2-in) knob, peeled
METHOD
1. Into a wok, put chicken and ground ingredients.
2. Stir in coconut cream and bring to a slow boil.
3. Reduce heat and simmer, stirring occasionally, until gravy is thick.
4. Add kerisik and stir continuously until gravy is very thick and oily and meat tender.
5. Lastly, add sliced leaves and salt to taste. Remove from heat.
Encik Kebin Serves 8
INGREDIENTS
Chicken 1, about 1.5 kg (3 lb 41/2 oz), cut into 5-cm (2-in) pieces
Ginger juice 1 tsp
Salt 11/2 tsp
Coconut cream 125 ml (4 fl oz), squeezed from 1/2 grated skinned coconut
Coriander seeds 1 Tbsp
Fennel seeds 2 tsp
Cumin seeds 1 tsp
Cinnamon 1.25-cm (1/2-in)
Cloves 2
Ground turmeric 1/2 tsp
Garnish
Cucumber slices
Tomato slices
METHOD
1. Wash chicken pieces and pat dry.
2. Into a mixing bowl, put chicken, ground ingredients, ginger juice, salt and coconut cream. Mix
well and leave to marinate for at least 1 hour.
3. Heat oil for deep-frying in a wok until smoking hot. Lower in chicken pieces and deep-fry
without stirring for 2 minutes.
4. Reduce heat and continue cooking until golden brown. When done, remove to a garnished
serving plate.
Kuzi Ayam Serves 8
INGREDIENTS
Chicken 1, about 1.5 kg (3 lb 41/2 oz), cut into 4–6 pieces
Saffron strands a few, ground with 1 tsp water
Crisp-fried shallots 600 g (1 lb 51/3 oz)
Water 1 litre
Cooking oil 4 Tbsp
Sultanas 60 g (21/4 oz)
Ghee (clarified butter) 2 dsp
Tomato sauce 4 Tbsp
Salt 1 dsp
Almonds 20, roasted
Sugar 1 tsp

Fennel seeds 1 dsp
Cumin seeds 1 dsp
White peppercorns 1 dsp
Mace 1 piece
Cardamoms 5
Cloves 5
Cinnamon 2.5-cm (1-in) stick
Turmeric 2.5-cm knob (1-in), peeled
Galangal 3 slices, peeled
Canned evaporated milk 410 g (141/2 oz)
Kalamansi limes juice squeezed from 3 limes
Shallots 5, peeled
METHOD
1. Wash and dry chicken, then rub with ground saffron. If saffron is unavailable, use a few drops of
yellow colouring instead.
2. Into a large mixing bowl, put crisp-fried shallot slices, ground and combined ingredients and
water. Mix well and set aside.
3. Heat oil in a wok. Fry sultanas for 1 minute, then remove and drain.
4. Add half the ghee to wok and fry chicken for 15 minutes. Dish out and drain.
5. Transfer oil from wok to a curry pot. Add remaining ghee and brown sliced ingredients.
6. Add ingredients from mixing bowl, tomato sauce and salt. Bring to the boil, stirring frequently.
7. Add half the fried sultanas, half the roasted almonds, and sugar. Simmer until mixture thickens.
8. Add fried chicken and cook over moderate heat until gravy is thick and oil separates.
9. Serve, if desired, sprinkled with remaining sultanas and almonds.
Ayam Golek Serves 8
INGREDIENTS
Chicken 1, about 1.5 kg (3 lb 41/2 oz)
Salt 3 tsp
Red chillies (optional) for garnishing
Shallots 12, peeled
Galangal 5-cm (2-in) knob, peeled
Cumin seeds 1 tsp
Fennel seeds 1 Tbsp
METHOD
1. Rub chicken with 2 tsp salt and set aside.
2. Into a wok, put coconut milk and ground ingredients. Bring to a slow boil.
3. Add chicken and all remaining ingredients. Simmer over low heat for 30 minutes, turning
chicken halfway through cooking.
4. When gravy thickens, transfer chicken and gravy to a heatproof oven dish.
5. Bake chicken in an oven preheated to 175°C (350°F) for 30 minutes or until chicken is cooked
through and lightly browned. Serve hot, garnished with red chillies, if desired.
Stewed Chicken/Pork (Ayam/Babi Pong Tay) Serves 8
INGREDIENTS
Chicken 1, about 1 kg (2 lb 3 oz), or 600 g (1 lb 51/3 oz) streaky pork
Salt 1 tsp
Cooking oil 3 Tbsp
Preserved soy beans (tau cheo) 2 Tbsp
Dried Chinese mushrooms 4–5, soaked to soften and stems discarded
Garlic 3 whole pods, peeled
METHOD
1. Cut chicken into small pieces. If using pork, cut into 5 x 2.5-cm (2 x 1-in) pieces. Season meat
with 1/2 tsp salt and set aside.
2. Heat oil in a wok and fry ground ingredients for 2 minutes.
3. Add preserved soy beans and fry over low heat until fragrant.
4. Add mushrooms, then meat and stir-fry for a few minutes.
5. Add water and dark soy sauce and bring to the boil. Reduce heat, cover and simmer for 15
minutes.
6. Add potatoes and 1/2 tsp salt. Simmer gently for 12–15 minutes more or until meat is tender and
sauce quite thick.
Chicken Debal Curry Serves 8
INGREDIENTS
Chicken 1, about 1.5 kg (3 lb 41/2 oz), cut into bite-size pieces
Salt 2 tsp
Cooking oil 4 Tbsp
Lightly crushed mustard seeds 1 Tbsp
Shallots 6, peeled
Red chillies 3
Red chillies 5
Ginger 5-cm (2-in) knob, peeled
Shallots 15, peeled
Candlenuts 8
Rice vinegar 11/2 Tbsp
Dark soy sauce 1 dsp
Mustard 2 tsp
1. Season chicken with 1 tsp salt and set aside.
2. Heat oil in a wok and lightly brown sliced ingredients.
3. Add ground ingredients and fry for 5 minutes, then add mustard seeds and fry until fragrant.
4. Add chicken and fry for a few minutes, then add water. Bring to the boil.
5. Reduce heat, cover and simmer for 15 minutes, stirring occasionally, or until chicken is tender.
6. Add combined ingredients and 1 tsp salt. Stir well and remove from heat.
Ayam Masak Putih Serves 6
INGREDIENTS
Chicken 1/2, about 1 kg (2 lb 3 oz), cut into bite-size pieces
Salt as needed
Cooking oil 3 Tbsp
Coconut cream 250 ml (8 fl oz), squeezed from 1/2 grated skinned coconut with a little water
Coconut milk 500 ml (16 fl oz), from same grated skinned coconut, squeezed first for coconut
Shallots 6, peeled
White peppercorns 1/2 Tbsp
Black peppercorns 1/2 Tbsp
METHOD
1. Season chicken with 1 tsp salt and leave for 30 minutes.
2. Heat oil in a wok. Fry ground ingredients until fragrant and oil separates.
3. Add chicken and fry for 2–3 minutes, then add coconut milk and bring to the boil.
4. Add tomatoes and simmer for 15 minutes or until chicken is tender.
5. Add coconut cream and salt to taste.
Roasted Duck with Plum Sauce (Pee Par Hup) Serves 8–10
INGREDIENTS
Roasted duck 1
Roasted sesame seeds 1 Tbsp
Tomatoes 2, sliced
Sauce
Tomato sauce 3 Tbsp
Chilli sauce 1 Tbsp
Plum sauce 1 Tbsp
Sugar 21/2 dsp
Salt 1/2 tsp
Sesame oil 2 tsp
Brown (steak) sauce 3 dsp
Worcestershire sauce 11/2 dsp
Hot water 75 ml (22/5 fl oz)
METHOD
1. Put roasted duck in a steamer over rapidly boiling water and steam for 1 hour. If preferred, duck
can be steamed the night before.
2. Make a cut lengthwise down breast of duck with a sharp cleaver but do not cut through.
3. Heat oil for deep-frying in a wok until hot. Fry duck, turning over occasionally, for 15–20
minutes until skin is crisp and golden brown.
4. Cut duck into serving-sized pieces and arrange neatly on a dish.
5. Drain oil from wok, leaving a little to cook sauce. Heat oil and add combined sauce ingredients.
Stir until sauce is thick. Spoon over duck and sprinkle with roasted sesame seeds. Serve hot,
garnished with coriander leaves and tomatoes.
Claypot Ginger Duck Serves 8–10
INGREDIENTS
Cooking oil 2 Tbsp
Young ginger 210 g (71/2 oz), peeled and sliced
Garlic 7 cloves, peeled and finely minced
Fermented tofu 1 piece
Hot soy bean garlic paste 2 Tbsp
Duck 1, about 2.75 kg (5 lb 14 oz), skinned, feet and neck removed, chopped into bite-sized
pieces
Sugar 1 Tbsp
Chopped spring onion (scallion) 1 Tbsp
Chopped coriander leaves (cilantro) 1 Tbsp
METHOD
1. Heat oil in a 10-cm (4-in) wide claypot. Fry ginger pieces until fragrant. Put in garlic and brown
lightly.
2. Add fermented tofu and hot soy bean garlic paste and stir-fry until fragrant.
3. Put in duck and cook for 2 minutes. Add sugar and dark soy sauce. Toss to mix well.
4. Add water and bring to the boil. Reduce heat and simmer, covered, for 1 hour or more until duck
is tender and sauce is reduced. Stir frequently during simmering.
5. Thicken with cornflour mixture and stir in chopped spring onion and coriander. Serve hot.
Thai Fish Cakes Makes about 30 pieces
INGREDIENTS
Spanish mackerel 1.2 kg (2 lb 10 oz)
Water 100 ml (31/2 fl oz), mixed with1/2 tsp salt
Coconut cream 2 Tbsp
Basil leaves 5 sprigs, about 15 g (1/2 oz),chopped
Chilli sauce of choice to taste
Chilli paste
Dried chillies 20, cut into small pieces,seeded, soaked and drained
Young galangal 3-cm (11/2-in) knob,peeled and sliced
Kaffir lime peel 3–4 slices
Kaffir lime leaves 3, sliced
Shallots 6, peeled
Fresh red chillies 2, seeded
Dried prawn (shrimp) paste (belacan) 2.5 x 2.5 x 1-cm (1 x 1 x 1/2-in) piece
Salt 2 tsp
METHOD
1. Fillet fish and scrape meat from skin with a spoon. About 675 g (1 lb 8 oz) of fish should result.
Refrigerate while preparing chilli paste.
2. Blend all chilli paste ingredients without adding water until fine. Measure up 145 g (5 oz) of
chilli paste to use in this recipe and set aside. Remaining paste can be frozen for future use.
3. Using the same food blender (processor), blend 1/3 fish flesh with 1/3 salted water, then
add 1/3 chilli paste and 1/3 coconut cream and blend again. Repeat process with remaining two-
thirds of ingredients. Lastly, add basil leaves and blend for a few seconds.
4. Using a medium-sized ice-cream scoop, portion and shape mixture into balls. Place on greased
plates. Grease hands and lightly flatten balls into patties.
5. In a large, shallow saucepan, heat sufficient oil for deep-frying. Fry patties in batches, each for
6–7 minutes or until golden brown. Serve with chilli sauce.
Packet Otak-otak Makes 24–30 packets
INGREDIENTS
Spanish mackerel flesh 860 g (1 lb 13 oz), scraped from 2 large, skinned fish
Water 250 ml (8 fl oz), mixed with 1 tsp salt
Coconut cream 250 ml (8 fl oz)
Large eggs 3, beaten
Banana leaves 30, each 12 x 14-cm (5 x 51/2-in)
Aluminium foil sheets 30, each 15 x 18-cm (6 x 7-in)
Cooking oil for greasing
Red chilli 1, sliced, for garnishing
Torch ginger bud 1
Candlenuts 15
Dried prawn (shrimp) paste (belacan) 5 x 5 x 1-cm (2 x 2 x 1/2-in) piece
Salt 1 heaped tsp
Sugar 5 dsp
METHOD
1. Heat oil in a wok. Stir-fry ground ingredients until fragrant. Remove and set aside to cool.
2. Place fish flesh into a food blender (processor) fitted with a cutting blade. Blend until pasty.
Transfer to a mixing bowl.
3. Gradually mix in salted water, then add cooled fried paste and coconut cream. Mix well. Lastly,
add beaten eggs and mix until thoroughly combined.
4. To wrap, place a piece of banana leaf over a piece of foil. Lightly grease banana leaf surface with
cooking oil.
5. Place 4 tsp fish paste onto the centre of banana leaf. Fold into a packet and seal all the edges.
6. Use hands to flatten foil packet and to level out filling, producing a neat rectangular package.
Repeat wrapping process until fish paste is used up.
7. Place packets on a baking tray. Bake in an oven preheated to 200°C (400°F) for 15 minutes.
8. To serve, open packets and garnish as desired.
Siew Mai Makes 40
INGREDIENTS
Wanton (dumpling) skins 150 g (5 oz), 7.5-cm (3-in) square pieces
Cooked crab roe 1 Tbsp
Filling
Prawns (shrimps) 240 g (81/2 oz), peeled, deveined and well minced
Fatty pork 240 g (81/2 oz), minced
Cooked crabmeat 120 g (41/4 oz)
Salt 1 tsp
Sesame oil 1/2 tsp
Egg white 1
Cornflour (cornstarch) 11/2 Tbsp
Corn oil 1 Tbsp
Dried Chinese mushrooms 2, soaked, stems discarded and minced
Water chestnuts 3, peeled and minced
Spring onion (scallion) 1, thinly sliced
METHOD
1. Combine prawns, pork and crabmeat. Season with salt, sesame seed oil, pepper and egg white.
Stir in cornflour and corn oil. Beat mixture with a spoon.
2. Mix in mushrooms, water chestnuts and spring onion. Refrigerate for 1 hour.
3. Cut wanton skins into 7.5-cm (3-in) rounds with cutter. Put 2 tsp filling on each centre. Gather
edges of skin and smooth toward the top, pleating will occur naturally.
4. Place in greased bamboo baskets. Decorate with crab roe on top. Steam for 12 minutes.
Prawn Balls Makes 24–30
Small/medium prawns (shrimps) 600 g (1 lb 51/3 oz)
Sesame oil 1 tsp
Salt 1/2 tsp
Sugar 1/2 tsp
Egg white 1/2
Spring onions (scallions) 2, finely sliced
Coriander leaves (cilantro) 1 sprig, finely sliced
Water chestnuts 4, peeled and minced
Bread 11/2 loaves, 1-day old and cut into very small cubes
Chilli sauce
Large red chillies 12, seeded
Tomato sauce 2 Tbsp
Vinegar 1/2 Tbsp
Sugar 1/2 Tbsp
Salt 1/4 tsp
Cooking oil 1 Tbsp
1. Peel and wash prawns. Dry with a tea towel. Mince to a fine paste.
2. Season with soy sauce, sesame seed oil, salt, sugar, pepper, egg white and cornflour. Stir in
spring onions, coriander and water chestnuts. Refrigerate for at least 30 minutes.
3. Prepare chilli sauce. Blend chillies, garlic and water into a fine paste. Transfer to a small
saucepan.
4. Add remaining ingredients. Bring to the boil. When cool, store in glass jars at room temperature.
5. Drop teaspoonfuls of mixture onto bread cubes. Form bread-coated balls. Deep-fry over low heat
until golden. Serve with chilli sauce.
Char Siew Pow Makes 32
INGREDIENTS
Sugar 115 g (41/5 oz)
Lukewarm water 340 ml (111/3 fl oz)
Fresh yeast 30 g (1 oz)
Plain (all-purpose) flour 675 g (1 lb 8 oz)
Baking powder 1/2 Tbsp
Baking soda 1/3 tsp
Salt 1 tsp
Corn oil 1 Tbsp
Char siew filling
Streaky pork or skinless chicken 600 g (1 lb 51/3 oz)
Salt 2 tsp
Sugar 3 Tbsp
Red food colouring a few drops
Water 450 ml (14 2/5 fl oz)
Oyster sauce 2 tsp
Sesame oil 1/2 tsp
METHOD
1. Prepare char siew filling. Wash pork, then dry with a tea towel. Cut 2.5-cm(1-in) strips.
Season with salt, sugar, and soy sauces. Add food colouring. Marinate for at least 2 hours or
overnight in the refrigerator.
2. Place pork pieces on wire mesh. Oven grill with a pan of water on the bottom shelf. Turn
pieces occasionally until cooked. Remove pork from mesh and reserve gravy. Dice cooled
pork. Combine 4 Tbsp gravy, oyster sauce, sesame seed oil and cornflour in a wok. Bring to
the boil. Stir in diced pork and coriander. Dish out. Leave to cool.
3. Dissolve sugar in water. Drop in yeast. Let stand for 10–15 minutes until frothy.
4. Sift powdered ingredients into a bowl. Add salt. Gradually pour in corn oil and yeast liquid,
stirring with a wooden spoon. When mixture becomes too difficult for the spoon, use hands
to form firm dough.
5. On a lightly floured board, knead dough for at least 10 minutes. Sprinkle flour occasionally to
prevent dough from sticking to the board.Return dough to bowl. Cover with a damp cloth.
Leave for about 90 minutes until dough doubles in volume.
6. Punch dough down and let rise again for 20–30 minutes. On a lightly floured board, knead
dough until smooth. Form two rolls, each 4-cm (11/2-in) in diameter. Cut 2-cm (3/4-in) wide
pieces.
7. Flatten each piece with a roller. Put a teaspoonful of filling on the centre. To gather edges, lift
one side and form pleats in one direction. Twist pleats together at the very top to secure.
8. Place buns (pow) on rounds of greaseproof paper. Arrange well apart in bamboo baskets.
Bring water in steamer to the boil over high heat. Steam for 12 minutes.
Fried Wanton Makes 60
INGREDIENTS
Wanton (dumpling) skins 150 g (5 oz), 7.5-cm (3-in) square pieces
Egg white 1, beaten
Filling
Small/medium prawns (shrimps) 120 g (41/4 oz), peeled and diced
Egg white 1/2
Sugar 1/2 tsp
Salt a pinch
Spring onion (scallion) 1, finely sliced
METHOD
1. Prepare filling. Peel and wash prawns. Dry with a tea towel. Cut each prawn into 2–3 pieces.
2. Season with egg white, light soy sauce, sugar, salt and pepper for at least 30 minutes.
3. Mix in spring onion and coriander.
4. Turn square wanton skin 45 degrees so that square becomes diamond looking.
5. Put a few prawn pieces near bottom corner of diamond. Fold lowest tip over prawns to meet
centre of diamond.
6. From folded edge, roll up until just past widest part of diamond.
7. Lift both ends of rolled section, position above filling, then stick together using beaten egg white.
8. Heat oil in a wok. Deep-fry until golden. Serve hot with chilli sauce.
Jemput Pisang Serves 4–6
INGREDIENTS
Eggs 2
Sugar 30 g (1 oz)
Salt 1/4 tsp
Medium bananas (rastali variety) 5, mashed
Ingredients to be sifted together

Self-raising flour 120 g (41/4 oz)
Cornflour (cornstarch) 30 g (1 oz)
Baking powder 1 tsp
METHOD
1. Whisk eggs and sugar until light and fluffy.
2. Add salt and fold in sifted ingredients alternately with coconut milk.
3. Add mashed bananas and mix well.
4. Heat oil in a wok and fry tablespoonfuls of batter until golden brown.
5. Drain well before serving.
Lacy Pancakes (Roti Jala) Serves 4–6
INGREDIENTS
Salt 1/2 tsp
Eggs 2, beaten
METHOD
1. Sift flour into a bowl and add salt. Stir in beaten eggs and coconut milk, then beat until smooth.
Strain batter if it is lumpy.
2. Grease and heat a non-stick pan over low heat.
3. Put a ladleful of batter into roti jala cup and move it in a circular motion over pan so that
pancake will have a lacy pattern.
4. Cook pancake until set, then turn over onto a dish. Repeat making pancakes until batter is used
up.
5. When cool, fold pancakes in half twice or fold once and roll up. Serve with curry kapitan or your
favourite curry.
NOTE
A special cup which has 4–5 funnels extending from its base is required for
making roti jala.
Egg Tarts (Tarn Tart) Makes 24
INGREDIENTS
Dough A
Butter 70 g (21/2 oz), melted and cooled
Salt 1/4 tsp
Dough B
Plain (all-purpose) flour 180 g (6 oz)
Butter 70 g (21/2 oz), melted and cooled
Sugar 240 g (81/2 oz)
Hot water 310 ml (101/2 fl oz)
Milk powder 2 Tbsp
Salt 1/4 tsp
Vanilla essence (extract) 1/2 tsp
Medium eggs 6
METHOD
1. Sift flour for Dough A into a mixing bowl. Make a well in the centre and add butter,
salt and water. Mix and knead to form a soft smooth dough. Cover dough with a tea towel and
leave to rest for 30 minutes.
2. Mix flour and butter for Dough B to form a soft dough. Divide into 24 equal portions. Set aside.
3. Dissolve sugar in hot water and stir in milk powder and salt. Cool and add vanilla essence.
4. Break eggs into a separate bowl and lightly stir with a fork. Do not beat. Pour cooled
milk mixture into eggs and mix well. Strain mixture into a jug with a beak for easy pouring. Set
aside.
5. Take rested Dough A and roll into a long sausage-like roll. Divide into 24 equal portions. Flatten
and place a round of Dough B in the centre of each portion. Enclose Dough B within Dough A
and shape into a ball.
6. Roll out each ball of pastry on a lightly floured surface. Fold into three layers by drawing the two
opposite edges to overlap in the centre. Fold the remaining two edges to overlap in the centre as
well.
7. Roll out each piece into a circle about 9–10 cm (33/5–4-in) wide, or roll out into a thin sheet large
enough to stamp out a 9–10 cm (33/5–4-in) circle with a pastry cutter. Line egg tart patty tins with
pastry circles. If desired, pleat the edges decoratively.
8. Pour custard mixture into pastry-lined moulds. Bake in a preheated oven at 175°C (350°F) for 5
minutes, then cover tarts with aluminium foil and continue baking for a further 30–35 minutes
until set. Allow to cool before serving.
Dadar Serves 6–8
INGREDIENTS
Egg yolks 2, lightly beaten
Salt 1/2 tsp
Green food colouring a few drops
Cooking oil
Coconut milk sauce
Sugar 150 g (5 oz)
Salt 1/4 tsp
Durian sauce
Durian pulp from 1 medium durian, do not discard seeds if desired
Coconut milk 1.25 litres (40 fl oz), squeezed from 1 grated skinned coconut with sufficient water

Salt a pinch
METHOD
1. Prepare coconut milk sauce. Put all ingredients into a saucepan.
2. Over low heat, stir continuously with a flat wooden spoon for about 15 minutes or until sauce
thickens.
3. Prepare durian sauce. In a pot, combine all ingredients and stir over moderate heat until sauce
thickens
4. Durian seeds become edible with cooking. If keeping the seeds, allow sauce to simmer, stirring
occasionally, until seeds are cooked.
5. Sift flour into a mixing bowl. Add egg yolks and salt, then gradually blend in coconut milk.
6. Stir in vanilla essence and green food colouring. Strain to remove lumps.
7. Grease, then heat a 15–18 cm (6 x 7-in) pan. Pour on a ladleful or about 4 Tbsp batter so a thin
layer forms. Cook over very low heat for 1–2 minutes.
8. Remove pancake and repeat until batter is used up.
9. Arrange pancakes in 2 neat stacks. To serve, cut wedges from stacks and top with coconut milk
sauce or durian sauce.
Kuih Pie Tee Makes about 30–36
Rice flour 1 Tbsp
Salt 1/4 tsp
Egg 1, beaten
Filling
Cooking oil 3 Tbsp
Turnip 450 g (1 lb), peeled, finely shredded
and squeezed of some excess water
Chicken or pork 240 g (81/2 oz), diced
Prawns (shrimps) 240 g (81/2 oz), peeled and diced
Salt 1 tsp
Crabmeat 90 g (3 oz)
Chinese lettuce 1 bunch
Crisp-fried shallot slices
Coriander leaves (cilantro)
1. Heat oil in a wok. Lightly brown garlic. Add turnip and stir-fry. Add chicken or pork, prawns and
seasoning (salt, pepper and five-spice powder). Stir in crabmeat.Simmer till quite dry. Cool.
2. Sift flours into a small bowl. Add salt. Stir in egg. Mix with water to make smooth, runny batter.
Strain batter if lumpy.
3. Heat oil in a deep pan. Warm mould in hot oil for 1 minute.
4. Dip hot mould in batter, then in hot oil. Fry until shell is golden. Loosen shell from mould. Drain
on absorbent paper.
5. When cool, store in airtight tins until required. Just before serving, line pie tee shell with small
pieces of lettuce. Put in 2 tsp filling. Garnish with shallot slices and coriander leaves. Serve with
chilli sauce.
Kuih Serimuka Makes one 25 x 27-cm (10–10⅘-in) cake
INGREDIENTS
Top layer
Eggs 4
Sugar 180 g (6 oz)
Tapioca flour 30 g (1 oz)
Coconut cream 375 ml (12 oz), from 1 grated skinned coconut and sufficient water
Screwpine (pandan) leaf juice 60 ml (2 fl oz)
Green food colouring 2–3 drops
Bottom layer
Glutinous rice 480 g (1 lb 1/4 oz)
Coconut milk 560 ml (18 fl oz), from 1/2 grated skinned coconut and 375 ml (12 fl oz) water
Salt 11/4 tsp
METHOD
1. Prepare top layer. Stir eggs and sugar together in a bowl. Do not beat.
2. Sift in plain and tapioca flours. Mix well. Gradually pour in coconut cream, screwpine juice,
green colouring and vanilla essence. Strain to remove lumps. Set aside.
3. Prepare bottom layer. Wash glutinous rice and place into a 25–27 cm (10–104/5-in) baking tin.
Pour in enough coconut milk to cover the rice. Stir in salt.
4. Steam glutinous rice for 20–25 minutes. When cooked, press down firmly with the back of a
spoon. Pour in top layer and steam for a further 20 minutes over medium heat. Allow to cool
before cutting to serve.
Nyonya Kuih Mah Chee Makes 15
INGREDIENTS
Peanuts 60 g (21/4 oz), roasted and coarsely ground
Grated skinned coconut 120 g (41/4 oz)
Salt 1/4 tsp
Glutinous rice flour 360 g (13 oz)
Dry-roasted green (mung) bean flour 2 Tbsp
METHOD
1. Put peanuts, grated coconut, brown sugar and salt in a wok and stir-fry over low heat for 10
minutes. Remove and set aside to cool.
2. Sift glutinous rice flour into a mixing bowl and add enough water to form a soft dough. Divide
into 15 portions and roll into balls.
3. Flatten each ball of dough slightly and fill with 1 tsp of filling. Pinch edges to seal filling. Roll
and lightly flatten.
4. Bring a pot of water to the boil. Drop in rice balls. Remove with a slotted spoon as soon as they
float to the surface. Allow to dry a little before coating with roasted green bean flour.
NOTE
Green (mung) bean flour is also known as luk tow fun in Cantonese. It is available
from Chinese provision stores.
Dodol Makes one 25 x 15-cm (10 x 6-in) tray
INGREDIENTS
Glutinous rice flour 1 kg (2 lb 3 oz)
Coconut milk 1.75 litres (56 fl oz), squeezed from 4 grated skinned coconuts with sufficient
water added
Palm sugar syrup
Palm sugar (gula Melaka) 700 g (11/2 lb), chopped
Sugar 240 g (81/2 oz)
METHOD
1. Into a saucepan, put all syrup ingredients and cook until both sugars are completely dissolved.
Set aside.
2. Put glutinous rice flour into a bowl and blend with coconut milk until smooth. Strain mixture into
a large non-stick pan.
3. Cook mixture over low heat, stirring all the time with a wooden spoon, until mixture starts to
thicken.
4. Strain palm sugar syrup into flour mixture and continue stirring for 2 hours or until mixture turns
into an oily lump of dark brown dough.
5. Transfer dough to a mengkuang (screwpine mat) basket. If unavailable, divide dough into two 25
x 15-cm (10 x 6-in) ungreased pyrex dishes.
6. Smoothen surface with a plastic spatula and leave to cool completely, preferably overnight,
before cutting.
NOTE
Different brands of store bought palm sugar vary in quality, which affects the
colour of the dodol. Generally, the better the quality, the darker the brown.
Banana Coconut Cream with Palm Sugar Syrup
Makes one 17 x 27-cm (64/5 x 101/2-in) tray
INGREDIENTS
Green pea flour 1 packet, 85 g (3 oz)
Coconut milk 750 ml (24 fl oz), from 1 grated skinned coconut and sufficient water
Banana essence (extract) 1/4 tsp
Sugar 90 g (3 oz)
Evaporated milk 3 Tbsp
Bananas 3, peeled and sliced
Palm sugar syrup (see page 150)
METHOD
1. Blend green pea flour with a little coconut milk until smooth. Add remaining coconut milk,
vanilla essence, banana essence and sugar. Cook over low heat, stirring constantly with a
wooden spoon.
2. When mixture is hot, stir in evaporated milk and continue stirring until mixture boils and
thickens. Remove from heat and stir in banana slices.
3. Pour mixture into a 17 x 27-cm (64/5 x 101/2-in) tray. Allow to cool then chill in the refrigerator.
4. Strain and discard screwpine leaves. Use as required.
5. When cold, stamp out rounds with a pastry cutter or cut into squares. Serve in individual serving
dishes topped with a little palm sugar syrup.
Cheese-and-bacon Scones Makes 14
INGREDIENTS
Egg yolk 1, beaten
Water 1 tsp
Margarine 60 g (21/4 oz)
Cheddar cheese 90 g (3 oz), grated
Bacon 90 g (3 oz), chopped
Milk 170 ml (6 fl oz)
METHOD
1. Beat egg yolk and water together to make glaze. Set aside.
2. Sift flour into a bowl. Lightly rub in margarine with fingers or blend with a pastry cutter. Stir in
cheese and bacon. Mix with milk to form soft dough.
3. On a lightly floured board, roll dough to 1–2-cm (1/2–3/4-in) thickness. Cut 5–6 cm (2–22/5-in)
rounds. Place on lightly greased trays. Brush with glaze.
4. Bake for 12–15 minutes or until golden brown.
5. Scones can be served halved lengthways (lengthwise) to sandwich tomato slices.
Curry Buns Makes 24
INGREDIENTS
Warm water 225 ml (71/5 fl oz)
Milk 225 ml (71/5 fl oz)
Sugar 2 Tbsp
Plain (all-purpose) flour 720 g (1 lb 93/5 oz)
Salt 11/2 tsp
Butter 90 (3 oz), softened at room temperature
Egg yolk 1, beaten
Evaporated milk 2 tsp
Filling
Chicken, beef or pork 240 g (81/2 oz), diced
Curry powder 2 Tbsp
Cooking oil 2 Tbsp
Onions 2, peeled and diced or blended
Medium potatoes 2, diced
Salt 1 tsp
METHOD
1.Prepare filling. Season meat with curry powder. Set aside.
2.Heat oil in a wok. Lightly brown onions. Add potatoes. Fry until soft with a little water.
3.Add seasoned meat. Stir-fry until cooked. Add salt.
4.Fry filling until dry. Dish out. Leave to cool.
5.Mix half the warm water and milk. Set aside.
6.Dissolve sugar in remaining warm water. Drop in yeast. Let stand for about 15 minutes until
frothy.
7.Sift flour into a mixing bowl. Add salt. Stir butter into flour. Add diluted milk and yeast liquid.
Bind with a wooden spoon.
8.On a lightly floured board, knead dough until crack-free. Return dough to bowl. Cover with damp
cloth. Leave for about 90 minutes until dough doubles in volume. Punch dough down and let rise
again.
9.On a floured board, knead dough and form a long roll. Cut 24 similarly sized pieces. Shape pieces
into small balls. Flatten balls and roll into rounds.
10. Put a teaspoonful of filling on the centre of each round. Fold in edges and seal. Reshape parcels
into smooth balls. Place well apart on greased trays. Leave to rise for 10–15 minutes.
11. Bake for 15–20 minutes until golden brown. In the meantime, make glaze by beating egg yolk
and evaporated milk together.
12. Remove from oven and immediately brush with glaze.
NOTE
Unfilled and unglazed horns keep well in airtight containers for up to 2 weeks.
Puteri Berendam Serves 4–6
INGREDIENTS
Filling
Palm sugar (gula Melaka) 60 g (21/4 oz), chopped
Salt a pinch
Grated skinned coconut 120 g (41/4 oz)
Dough
Glutinous rice flour 150 g (5 oz), sifted
Coconut milk
Sugar 3 Tbsp
Salt 1/4 tsp
Plain (all-purpose) flour 1/2 Tbsp
Screwpine (pandan) leaves 3, knotted
METHOD
1. Make filling. Combine palm sugar, water and salt in a small saucepan and stir over low heat until
sugar dissolves. Strain syrup into a wok and add grated coconut. Fry until coconut is evenly
coated with syrup. Dish out and cool.
2. Make dough. Knead rice flour, water and colouring into a firm dough. Form into small marble-
sized balls. Flatten each ball lightly and fill with a teaspoonful of filling. Press edges together
and shape into balls.
3. Boil half a pan of water and put in glutinous rice balls a few at a time. As soon as they float to the
surface, remove with a perforated ladle.
4. Prepare coconut milk. Mix coconut cream, sugar, salt and flour in a pan until smooth. Put in
screwpine leaves and bring to the boil, stirring continuously. Put in glutinous rice balls and
simmer for a few minutes until coconut milk thickens. Serve hot in individual bowls.
Raisin Pinwheels Makes 15
INGREDIENTS
Sugar 3 tsp
Warm milk 5 Tbsp
Plain (all-purpose) flour 240 g (81/2 oz), sifted
Salt a pinch
Butter 30 g (1 oz), softened, or 30 ml (1 fl oz) corn oil
Egg 1, beaten
Raisins 60–90 g (21/4–3 oz)
Rum filling
Icing (confectioners’) sugar 90 g (3 oz), sifted
Rum 1 Tbsp
METHOD
1. Prepare rum filling. Cream butter and sugar. Add rum.
2. Dissolve sugar in milk. Drop in yeast. Let stand for 15 minutes until frothy. Set aside.
3. Sift flour into a bowl. Add salt. Mix in butter or corn oil. Add yeast liquid and egg. Beat with a
wooden spoon. Cover with a damp cloth. Let stand for 60 minutes until dough doubles in
volume.
4. On a floured board, roll dough into a 20 x 25-cm (8 x 10-in) rectangle. Fold evenly into three
layers. Repeat process of rolling and folding. Halve dough.
5. Roll each half into a 25 x 35-cm (10 x 14-in) rectangle. Spread on rum filling and sprinkle on
raisins. Roll up Swiss-roll style. Cut 2-cm (3/4-in) wide slices using a flat-bladed knife.
6. Place on greased baking trays. Leave for 15 minutes to rise. Bake for 12–15 minutes until golden.
Transfer to a wire rack to cool.
NOTE
For a change, flavour with 1 tsp vanilla or lemon essence instead of rum.
Coconut Tarts Makes 30
INGREDIENTS
Cold butter 250 g (9 oz), diced
Castor (superfine) sugar 60 g (21/4 oz)
Egg yolk 1
Salt a pinch
Vanilla essence (extract) 1 tsp
Plain (all-purpose) flour 270 g (9 oz), sifted
Coconut filling
Egg 1
Castor (superfine) sugar 90 g (3 oz)
Desiccated coconut 90 g (3 oz)
METHOD
1. Prepare coconut filling. Whisk egg and sugar. Stir in coconut. Set aside.
2. Cream butter and sugar. Beat in egg yolk. Add salt and vanilla essence. Fold in sifted flour. Put
mixture into a cookie press fitted with a star nozzle.
3. Grease patty (shallow muffin) tins. Starting from the centre of each dip, pipe in circles until base
is covered. Fill each cavity with coconut filling.
4. Bake for 25–30 minutes until golden brown. Transfer to a wire rack to cool. Store in airtight
containers.
NOTE
For a change, replace coconut filling with pineapple jam for quick and easy pineapple tarts.
Almond Tartlets Makes 4
INGREDIENTS
Plain (all-purpose) flour 240 g (81/2 oz), sifted
Salt 1/2 tsp
Castor (superfine) sugar 2 tsp
Egg yolks 2, separated
Cold water 1 Tbsp
Evaporated milk 2 tsp
Almond filling
Butter 90 g (3 oz)
Almond essence (extract) 1/4 tsp
Small eggs 2
Self-raising flour 90 g (3 oz), sifted
METHOD
1. Grease four 9–10-cm (33/5–4-in) tartlet tins.
2. Prepare almond filling. Cream butter, sugar and almond essence until light and fluffy. Beat in
eggs one at a time. Fold in flour.
3. Sift flour into a bowl. Add salt. Either rub in butter with fingers or blend with pastry cutter until
mixture resembles fine breadcrumbs. Stir in sugar.
4. Lightly beat 1 egg yolk with 1 Tbsp cold water. Add to dough mixture. Add sufficient cold water
to achieve soft but not sticky dough.
5. On a lightly floured board, roll out dough and cut rounds. Line each tin with one round. Trim off
excess. Fill cavity with almond filling.
6. Cut remaining pastry into 0.5-cm (1/4-in) wide strips. Lay strips over filling to form a lattice.
7. Bake for 25–30 minutes or until light golden. In the meantime, make glaze by beating remaining
egg yolk and milk together.
8. Brush with glaze. Turn out and transfer to a wire rack to cool. Tarts keep well for 3–4 days in
airtight containers.
Vanilla Doughnuts Serves 3–4
INGREDIENTS
Corn oil 1/2 Tbsp
Baking powder 1 tsp
Sugar 1 Tbsp
Salt a pinch
Castor (superfine) sugar as needed
METHOD
1. Mix milk, water and corn oil together. Set aside.
2. Sift flour and baking powder into a bowl. Stir in sugar and salt.
3. Pour milk mixture into sifted ingredients. Mix with a spoon. Stir in beaten egg. Do not beat
mixture.
4. Spoon batter into doughnut maker. Lower doughnuts into hot oil. When they float, turn
immediately. Fry both sides until brown.
5. Coat with castor sugar.
Grandma’s Pinwheels Makes 15–16
INGREDIENTS
Sugar 1 Tbsp
Warm milk 225 ml (71/5 fl oz)
Fresh yeast 2.5 x 5-cm (1 x 2-in) piece
Plain (all-purpose) flour 480 g (1 lb 1/4 oz), sifted
Salt a pinch
Lard or corn oil 250 ml (8 fl oz)
Eggs 4, beaten
Jam quantity and flavour as desired
Chopped nuts (optional) 130 g (43/5 oz)
Coarse white sugar as needed
METHOD
1. Dissolve sugar in milk. Drop in yeast. Let stand for about 15 minutes until frothy.
2. Sift flour into a bowl. Add salt and lard or corn oil. Mix by hand until ingredients well combined.
Add beaten eggs. Mix well. Stir in yeast liquid. Beat until smooth. Leave for about 90 minutes
until dough doubles in volume.
3. On a floured board, roll half the dough into a 30 x 35-cm (12 x 14-cm) rectangle. Spread on jam.
Sprinkle nuts, if used, over the top. Roll up Swiss-roll style. With a flour-coated knife, cut 2-cm
(3/4-in) wide pieces. Repeat with remaining dough.
4. Carefully place on greased baking trays. Sprinkle coarse sugar over the top. Bake for 25–30
minutes.
Pineapple Delights Makes 75
INGREDIENTS
Self-raising flour 200 g (7 oz)
Large eggs 2
Small egg yolk 1
Butter 250 g (9 oz), at room temperature
Salt a pinch
Grated orange rind 1 tsp
Cold orange juice 11/2 Tbsp
Small coloured paper cases 75
Black poppy seeds as needed
Pineapple jam
Ripe pineapples 5, about 1.35 kg (2 lb 151/2 oz) each
Granulated sugar 1.2 kg (2 lb 10 oz)
Cloves 6
Screwpine (pandan) leaves 4, shredded and knotted
Golden syrup 1 Tbsp
METHOD
1. Prepare pineapple jam. Peel the pineapple and remove the eyes completely. Cut into chunks and
purée in an electric blender (processor).
2. Transfer to a large heavy-based saucepan, together with the sugar and cloves. Bring to a boil and
add the screwpine leaves.
3. Reduce the heat to medium-low and cook, stirring constantly, until the jam is thick and sticky.
Stir in the golden syrup and cook until almost dry. Set aside to cool.
4. Sift together the plain (all-purpose) flour and self- raising flour.
5. Beat together 1 egg and the egg yolk. In another bowl, beat the remaining egg and set aside for
glazing.
6. With an electric mixer, cream the butter until light and soft. Stir in the sifted flours and salt and
mix on low speed until blended.
7. Add the beaten egg mixture together with the orange rind and juice. Beat on low speed for 15–20
seconds until well combined.
8. Roll the dough into 2-cm (3/4-in) balls. Flatten each ball and fill it with a ball of pineapple jam.
Seal well and place in the paper cases, sealed side down. Arrange the cases on baking trays.
Brush with beaten egg and top with black poppy seeds.
9. Bake in a preheated 175°C (350°F) oven for 20–25 minutes until light golden. Cool on
wire racks.
Almond Cookies with Mango or Papaya Jam Makes 50
INGREDIENTS
Almond or vanilla essence 1/4 tsp
Ground almonds 220 g (8 oz)
Mango or papaya jam
Crushed almond flakes as needed
Paper cases 50
Mango jam
Mangoes 2 kg (4 lb 6 oz), cleaned weight, coarsely chopped
Lemon juice 5 Tbsp
Granulated sugar 1 kg (2 lb 3 oz)
Papaya jam
Papaya 1.7 kg (3 lb 12 oz), cleaned weight, cut into 1-cm (1/2-in) cubes
Lemon juice 90 ml (3 fl oz)
Granulated sugar 1.1 kg (2 lb 7 oz)
METHOD
1. Prepare mango jam. Place the mangoes in a large, deep pan. Add the water and lemon juice.
Simmer gently, stirring occasionally, for about 40 minutes or until the fruit is soft.
2. Add the sugar and stir until it is dissolved. Bring to a rapid boil for 15 minutes, stirring
frequently, until the temperature reaches a setting point. A teaspoonful on a cold saucer should
wrinkle when pushed with the finger while still slightly warm.
3. Remove any scum from the surface with a metal spoon. Leave to cool for about 15 minutes
before storing in jam jars.
4. Prepare papaya jam. Place the papaya cubes in a large deep pan and add the lemon juice.
Simmer gently for about 30 minutes or until the cubes are really soft. Stir frequently to prevent
sticking. Add the sugar and stir over a gentle heat until it is completely dissolved.
5.Bring to a rapid boil and boil for 30–35 minutes, stirring frequently, until the temperature
reaches a setting point. A teaspoonful on a cold saucer should wrinkle when pushed with the
finger while still slightly warm.
6. Remove any scum from the surface with a metal spoon. Leave to cool for about 15 minutes
before storing in jam jars.
7.Cream the butter, sugar and almond or vanilla essence until light and fluffy. Stir in the ground
almonds and mix until well blended.
8.Roll the mixture into cherry-sized balls. Make a dent in the centre and fill it with a small amount
of jam. Roll to encase the jam.
9.Place each ball in a paper case and arrange the cases on a baking tray. Press a few crushed
almond flakes on each.
10. Bake in a preheated 190°C (370°F) oven for 20 minutes or until golden. Cool on wire racks.
Date and nut filling

Seedless dates 175 g (6 oz)
Almonds or hazelnuts 75 g (23/5 oz) finely chopped and blanched
METHOD
1.Mix the date with almonds or hazelnuts and roll into balls.
NOTE
If you prefer a smoother jam, purée the mangoes with some of the water in a food blender
(processor) before cooking.
You could also use date and nut filling instead of jam. Use it to fill the balls of dough, as you
would with the jam.
Orange White Chocolate Crunchies Makes 60–65
INGREDIENTS
Icing (confectioner’s) sugar 120 g (41/4 oz)
Small egg yolk 1
Orange 1, grated rind
Orange juice 1 tsp
Walnuts 100 g (31/2 oz), chopped
White chocolate 100 g (31/2 oz), coarsely chopped
Sesame or black poppy seeds as needed
METHOD
1. Line baking trays with non-stick baking paper.
2. Sift together the flour and icing sugar.
3. Cream the butter, egg yolk, orange rind and orange juice until light and creamy. Beat in the sifted
dry ingredients until light and fluffy. Stir in the walnuts and white chocolate.
4. Roll teaspoonfuls of the mixture into 2.5-cm (1-in) balls. Dip the tops in sesame or poppy seeds.
Place on the prepared trays at least 5-cm (2-in) apart.
5. Bake in a preheated 165°C (330°F) oven for 20–25 minutes or until golden. Cool on wire racks.
Chocolate Cookies Coated with Pecans Makes 80
INGREDIENTS
Cocoa powder 30 g (1 oz)
Baking powder 1/2 tsp
Butter 175 g (6 oz), softened
Soft brown sugar 200 g (7 oz)
Small eggs 2, beaten
Orange 1, grated rind
Vanilla essence 1/2 tsp
Plain chocolate 175 g (6 oz), chopped
Pecans 100 g (31/2 oz), chopped
METHOD
2. Sift together the flour, cocoa powder and baking powder.
3. Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Add the sifted dry
ingredients, eggs, orange rind and vanilla essence and mix well. Stir in the chocolate chunks.
4. Shape into small balls. Dip the top half of each ball into chopped pecans. Flatten slightly and
place on the prepared baking trays.
5. Bake in a preheated 180°C (350°F) oven for 20–30 minutes. Leave the cookies on the trays for
5 minutes before transferring them to wire racks to cool.
NOTE
The chopped pecans may be replaced with chopped white
chocolate.
Coffee Cookies Makes 100
INGREDIENTS
Baking powder 1 tsp
Medium egg yolks 2
Condensed milk 2 Tbsp
Instant coffee granules 2 Tbsp, finely powdered in a coffee mill
Raisins 100
METHOD
2. Sift together the flour and baking powder.
3. Cream the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, until
creamy. Beat in the condensed milk and coffee powder. Fold in the sifted dry ingredients until
well combined.
4. Spoon the dough into a piping syringe fitted with a star nozzle and pipe rosettes onto the
prepared trays. Press a raisin into the centre of each.
5. Bake in a preheated 175°C (350°F) oven for 25 minutes. If the cookies are soft in the centre, turn
them over and bake for a further 5 minutes. Cool on wire racks.
NOTE
It is easy to pipe the dough if you use a big 7-point star nozzle.
Ribbon Biscuits Makes 200
These delectable crisp biscuits are light as feathers.
INGREDIENTS
Large egg 1
Large egg yolk 1
Vanilla essence 1 tsp
Tapioca flour 185 g (61/2 oz)
Custard powder 120 g (41/4 oz)
Butter 340 g (121/4 oz), at room temperature
METHOD
2. Beat together the egg, egg yolk and vanilla essence.
3. Sift the plain flour, tapioca flour and custard powder into the bowl of an electric food blender
(processor) fitted with a cutting blade. Add the sugar and whisk for a few seconds until evenly
combined.
4. Add the egg mixture and blend for 1 minute. Add the butter and process until the mixture binds
into a soft dough.
5. Using a push-cookie pump (a metal cylinder with a wooden baton) fitted with a serrated biscuit
plate, pipe into 5–6 cm (2–21/2-in) lengths on the prepared trays.
6. Bake in a preheated 175°C (350°F) oven for 15 minutes or until golden. Cool on wire racks.
Ultimate Apple Slices Makes 30
INGREDIENTS
Cold butter 135 g (43/4 oz), diced
Salt a pinch
Cold water 60 ml (2 fl oz)
Apricot jam 2 Tbsp ready-to-use
Hazelnuts 50 g (12/3 oz), coarsely chopped
Ground mixed spice 1/4 tsp
Cinnamon sugar made by mixing 3 Tbsp granulated sugar with a pinch of ground cinnamon
Apple filling
Medium green apples 5, peeled, cored and sliced
Lemon juice 1 dsp
Lemon 1, grated rind
Plain (all-purpose) flour 2 Tbsp
Cold butter 1 tsp, diced
Topping pastry
Salt a pinch
Cold water 125 ml (4 fl oz)
METHOD
1. Prepare apple filling. Mix the apples, lemon juice and lemon rind in a mixing bowl. Stir in the
flour and butter. Set aside.
2. Line the base of a 23 x 30-cm (91/5 x 12-in) rectangular pan with non-stick baking paper.
3. Sift the flour into the bowl of an electric food blender (processor) fitted with a cutting blade and
add the butter and salt. Process until the mixture is crumbly. Turn out into a mixing bowl and add
the cold water. Mix by hand to form a firm dough. Place in a plastic bag or cover with cling wrap
and chill for at least 30 minutes.
4. Roll out the pastry between two plastic sheets to fit the prepared pan. Place the pastry in the pan
and spread with apricot jam. Sprinkle with hazelnuts and mixed spice.
5. Prepare topping pastry. Place the flour, butter and salt in an electric food blender (processor)
fitted with a cutting blade. Process until the mixture is crumbly. Add the cold water and
process until combined.
6. Turn out onto a lightly floured surface and knead until smooth. Place in a small plastic bag and
freeze for at least 30 minutes.
7. Carefully drain the juice from the apple filling. Spread evenly over the hazelnuts.
8. Coarsely grate the topping pastry with a large-holed hand grater and sprinkle over the apple
filling. (If the pastry tends to melt in the hand while grating, return it to
the freezer until firm again). Sprinkle with cinnamon sugar.
9. Bake in a preheated oven at 175°C (350°F) for 1 hour or until golden. Cool in the pan and then
cut into rectangles.
Wholemeal Apricot Slices Makes 24
INGREDIENTS
Wholemeal flour 150 g (5 oz)
Butter 200 g (7 oz)
Apricot jam 2 Tbsp ready-to-use
Walnuts or pecans 50 g (12/3 oz), coarsely chopped
Apricot filling
Dried apricots 200 g (7 oz), finely chopped
Honey 2 tsp
METHOD
1. Prepare apricot filling. Combine the apricots, honey and water in a small saucepan and stir over
medium heat until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes or
until the liquid has reduced and the mixture thickens. Cool.
2. Line the base of an 18 x 27-cm (71/5 x 104/5-in) shallow rectangular pan with non-stick baking
paper. Grease the paper and the sides of the pan.
3. Sift together the self-raising flour, wholemeal flour and baking powder.
4. Cream the butter and sugar until light and fluffy. Add the sifted dry ingredients and mix to form a
soft dough.
5. Place one-third of the dough in a freezer bag and shape it into a rectangular block. Freeze for 1
hour. Roll out the remaining dough to fit the base of the prepared pan. Refrigerate while
preparing the filling.
6. Spread the apricot jam on the pastry base and sprinkle with nuts. Top with the apricot filling.
7. Remove the frozen dough and chop it into small raisin-sized pieces. Sprinkle over the apricot
filling.
8. Bake in a preheated 175°C (350°F) oven for 30–35 minutes or until golden. Cool and cut into
squares.
Fig, Apricot and Oat Bars Makes 28

INGREDIENTS
Baking soda 1 tsp
Wholemeal flour 80 g (24/5 oz)
Large lemon 1
Rolled oats 240 g (81/2 oz) + 25 g (1 oz)
Muscovado or dark brown sugar 210 g (71/2 oz)
Margarine 175 g (6 oz), melted and cooled
Dried figs 100 g (31/2 oz), chopped or prunes
Dried apricots 100 g (31/2 oz), chopped
Cereal (cornflakes or rice bubbles) 10 g (1/3 oz), crushed
METHOD
1. Line a 21.5-cm (83/5-in) square pan with non-stick baking paper.
2. Sift together the plain flour, baking soda and wholemeal flour.
3. Remove the rind from half the lemon using a potato peeler, and finely grate the remainder. Set
the grated rind aside. Place the lemon strips into a saucepan. Strain the lemon juice into the
saucepan.
4. Add the water and bring to a boil. Cover and simmer for 15 minutes until the mixture thickens.
Discard the lemon strips. There should be approximately 50 ml (12/3 fl oz) boiled juice. Cool.
5. Place the sifted dry ingredients into a mixing bowl together with 240 g (81/2 oz) oats, grated
lemon rind and sugar. Mix well.
6. Combine the cooled lemon juice with the melted margarine and pour into the oat mixture. Stir
until the mixture is evenly combined.
7. Press half the mixture firmly into the base of the pan. Spread dried figs and apricots on top.
Cover with the remaining oat mixture and press down firmly. Sprinkle 25 g (1 oz) oats and cereal
on top.
8. Bake in a preheated 190°C (370°F) oven for 35 minutes or until golden.
9. Cool in the pan for 20 minutes. Turn out on a wire rack to cool completely. Cut into rectangles.
Chocolate Fudge Slices
Makes 30
A chocolatey half-cake, half-cookie slice filled with mixed fruit and nuts.
INGREDIENTS
Cocoa powder 60 g (21/4 oz)
Castor (superfine) sugar 480 g (1 lb 1/4 oz)
Salt 1 tsp
Butter 180 g (6 oz), softened
Medium eggs 4
Pistachios or cashew nuts 120 g (41/4 oz) chopped
Dried mixed fruit 40 g (11/4 oz)
Icing (confectioners’) sugar (optional)
METHOD
1. Line two 18 x 27.5-cm (71/5 x 11-in) lamington pans with non-stick baking paper.
2. Sift the flour and cocoa powder into a mixing bowl. Add the sugar, salt, butter, eggs and vanilla
essence and beat for 2 minutes with an electric mixer. Stir in the nuts and mixed fruit.
3. Spread evenly in the prepared pans.
4. Bake in a preheated 175°C (350°F) oven for 30–35 minutes. Cool and cut into slices.
5. If desired, dust with icing sugar.
Chocolate Crinkles Makes 52
INGREDIENTS
Baking powder 1 tsp
Cocoa (unsweetened) 30 g (1 oz)
Butter 180 g (6 oz)
Icing (confectioners’) sugar 180 g (6 oz)
Egg yolks 2
Raisins 120 g (41/4 oz), chopped
Chopped nuts 60 g (21/4 oz)
Salt a pinch
METHOD
1. Sift flour, baking powder and cocoa together. Set aside.
2. Cream butter and sugar. Beat in egg yolks. Stir in raisins and nuts. Gradually fold in sifted
ingredients and salt.
3. Shape into small balls. Place on greased trays.
4. Bake at 175°C (350°F) for 15 minutes. When done, transfer to a wire rack to cool. Store in
airtight containers when completely cold.
Semolina Milk Biscuits Makes 208
These biscuits are not as sweet as others. The semolina gives them extra crunchiness.
INGREDIENTS
Large egg 1
Large egg yolk 1
Self-raising flour 900 g (2 lb)
Baking powder 2 tsp
Ground mixed spice 1 tsp
Soft margarine 360 g (13 oz)
Semolina 160 g (52/3 oz)
Large egg white 1, beaten
Peanuts as needed, chopped
METHOD
2. Beat together the egg and egg yolk. Sift together the flour, baking powder and mixed spice.
3. Cream the margarine, sugar and vanilla essence until light and fluffy. Beat in the milk and then
the egg mixture. Beat in the semolina and gently fold in the sifted dry ingredients.
4. Roll out the dough between two plastic sheets to 0.5-cm (1/4-in) thickness. Using a round or half-
moon cookie cutter, stamp out shapes and transfer them to the prepared trays. Brush with egg
white and sprinkle with peanuts.
5. Bake in a preheated 175°C (350°F) oven for 20 minutes or until golden brown. Cool on wire
racks. Transfer to the prepared trays. Brush with egg white, sprinkle generously with sesame
seeds and top the centre of each biscuit with a cherry quarter.
NOTE
You can vary the flavour by using different spices, or drop the spice and use
grated lemon or orange rind instead.
Cheese Cupcakes Makes 17
A savoury cheesecake that is a refreshing treat at any time of the day.
INGREDIENTS
Baking powder 2 tsp
Butter 110 g (4 oz), diced
Large eggs 2, 70 g (21/2 oz) each, beaten with a fork
Cheddar cheese 50 g (12/3 oz), finely grated
Milk 1 dsp
Topping
Grated Parmesan cheese for sprinkling 40 g (11/4 oz)
Medium paper cases 17, 4.5 cm base x 2.5-cm height (14/5 x 1-in)
METHOD
1. Sift together self-raising flour and baking powder.
2. Cream butter and sugar for 2 minutes. Add eggs and sifted dry ingredients. Turn electric mixer
on medium speed for 2 minutes. Beat in grated cheese and milk.
3. Using a medium-sized ice-cream scoop, place a scoop of batter in the centre of each of the paper
cases.
4. Sprinkle top with grated Parmesan cheese.
5. Bake in preheated oven at 175°C (350°F) (hot air) for 20 minutes or until topping is golden.
NOTE
Cheddar is a popular cheese with a unique ‘nutty’ flavour. To grate a small
amount for use, cut the required amount of cheddar from the block into small
cubes. Place in a small chopper bowl and blend until crumbly like breadcrumbs.
You can also grate the whole block cut into cubes in a food blender (processor).
Measure out the amount required and freeze the remainder for future use.
Parmesan cheese has a strong flavour. Buy in block and grate as required. The
flavour of fresh parmesan is far superior to the packaged pre-grated variety.
Chocolate Banana Brownie Cupcakes Makes 12
This is a fabulous brownie, rich and decadent with bananas.
INGREDIENTS
Plain chocolate 80 g (24/5 oz), at room temperature and chopped
Large eggs 2, 70–75 g (21/2–23/5 oz) each
Salt 1/4 tsp
Light brown sugar 155 g (5 oz)
Self-raising flour 90 g (3 oz), sifted
Pecans 60 g (21/4 oz), coarsely chopped,
Ripe bananas 100 g (31/2 oz), peeled and diced
Dark or button chocolate 60 g (21/4 oz), chopped and frozen
Large paper cases 12, 5 cm base x 3.5-cm height (2 x 12/5-in)
METHOD
1. Line muffin pan with paper cases.
2. In a heatproof bowl over gently simmering water, melt butter and chocolate together stirring well
until combined. Set aside to cool.
3. Place eggs, vanilla essence, salt and sugar in a medium mixing bowl and whisk with a hand-held
electric whisk until well combined.
4. Use the electric beater on low speed to fold in the flour followed by the melted chocolate
mixture. Stir in pecans, bananas and chopped cold chocolate.
5. Spoon mixture evenly into paper cases up to two-thirds full.
6. Bake in preheated oven at 175°C (350°F) for 30 minutes or until cooked through when tested
with a wooden skewer.
NOTE
If desired, sprinkle some crushed banana chips over cupcakes.
Lemon Cream Cheese Cupcakes Makes 12
A light buttery cheesecake with a tart lemon icing.
INGREDIENTS
Cream cheese 100 g, at room temperature
Grated lemon rind 1 tsp
Medium eggs 2, 60–65 g (21/4– 21/2-in) each
Salt a pinch
Lemon juice 1 Tbsp
Walnuts 30 g (1 oz), toasted and chopped, reserve 1 Tbsp for topping
Lemon glaze icing
Icing (confectioners’) sugar 80 g (24/5 oz), sifted
Lemon juice 1 Tbsp
Topping
Praline pieces for decoration
Large paper cases 12, 4.5 cm base x 3-cm height (14/5 x 11/2-in)
METHOD
1.Line muffin pan with paper cases.
2.Sift together self-raising flour and baking powder.
3.Cream butter and cream cheese until light and creamy. Beat in castor sugar until light and fluffy
for approximately 2–3 minutes.
4.Beat in lemon rind and eggs, one at a time, until well combined. Fold in sifted dry ingredients,
salt, lemon juice and walnuts.
5.Spoon mixture evenly into prepared paper cases.
6.Bake in preheated oven at 175°C (350°F) for 15–18 minutes until light golden and a skewer
inserted into the centre of the cake comes out clean.
7.Remove from the pan and cool on a wire rack.
8.Prepare lemon glaze icing. Sift icing sugar onto a baking sheet and tip into a small mixing bowl.
9.Place the lemon juice in a heatproof bowl and microwave on ‘high’ for 15 seconds. Stir hot
lemon juice into the icing sugar until smooth. Spoon into an icing bag fitted with a writing
nozzle.
10. Pipe swirls of lemon icing on surface of each cupcake. Sprinkle some walnuts on top and
decorate with praline pieces.
Mud Cupcakes Makes 9
INGREDIENTS
Cocoa powder 20 g (1/2 oz), sifted
Boiling hot water 65 ml (2 fl oz)
Dark chocolate 75 g (23/5 oz), melted
Butter 75 g (23/5 oz), at room temperature, melted
Ground almonds 65 g (21/4 oz)
Large eggs 2, 70–75 g (21/2–23/5 oz) each, separated
Topping
Sugar dredgees for sprinkling
Paper cases 9, 5.5 cm base x 3.5-cm height (21/5 x 12/5-in)
METHOD
2. Combine cocoa powder and hot water in a mixing bowl and stir until smooth. Add chocolate,
butter, sugar and ground almonds and mix well.
3. Beat in egg yolks, one at a time, using a hand-held electric whisk.
4. In a separate bowl, whisk the egg whites until soft peaks form. Fold into the chocolate mixture in
three batches.
5. Fill paper cups with batter up to three-quarter full.
6. Bake in preheated oven at 175°C (350°F) for 30 minutes or until firm. Cool in the pan.
7. Remove cakes and sprinkle with colourful dredgees.
Take care that the egg whites are not beaten until too stiff. Beaten until soft peaks form means the beaten whites will
still look and feel moist, and hold their shape in sharp peaks that droop just slightly after the beater is lifted. If the
egg whites are over-beaten, they will look dry and the whole mass will break apart into chunks. When they are this
stiff, it is difficult to fold into the other ingredients without deflating the air bubbles.
Peach and Passionfruit Streusel Cupcakes Makes 9

INGREDIENTS
Large egg 1, 70 g (21/2 oz), combined with 1 tsp vanilla essence and whisked until frothy
Raspberry or strawberry jam 2 Tbsp
Passionfruit pulp 60 g (21/4 oz)
Peach halves 2, cut into thin slices
Almond flakes 25 g (1 oz)
Castor (superfine) sugar 1/2 Tbsp
Large paper cases 9, 4.5 cm base x 3.5-cm height (14/5 x 11/2-in)
METHOD
2. Place sifted flour and cold butter into bowl of a food blender (processor) fitted with a cutting
blade. Blend until crumbly. Stir in castor sugar and pulse to mix well.
3. Measure out 100 g (31/2 oz) of the fine crumbs into a bowl and set aside for topping.
4. Add baking powder, beaten egg mixture and passionfruit pulp to the remaining mixture in the
food blender (processor) and process again.
5. Spoon mixture evenly to fill paper cases. Level surfaces with a teaspoon.
6. Place half a teaspoonful of jam on the centre of each cake. Arrange 2 slices of peach on top.
7. Mix almond flakes with the 100 g (31/2 oz) of reserved crumbs and sprinkle over jam and
peaches. Sprinkle some castor sugar over the almond crumb mixture.
8. Bake in preheated oven at 175°C (350°F) (fan oven) for 25 minutes or until light golden in
colour. Cool cakes in the pan. Remove and serve.
Jackfruit Cupcakes Makes 10
INGREDIENTS
Butter 125 g (41/2 oz), diced
Baking soda a pinch
Large egg 1, 70–75 g (21/2–23/5 oz)
Condensed milk 180 ml (6 fl oz)
Honey jackfruit 125 g (41/2 oz), seeded and coarsely chopped
Topping
Fresh jackfruit slices for decoration
METHOD
2. Sift plain flour, baking powder and baking soda together.
3. In bowl of electric cake mixer, cream butter and castor sugar until light and creamy. Beat in egg
for 1 minute until light and fluffy.
4. Pour in condensed milk and mix well. Fold in sifted ingredients. Stir in jackfruit.
5. Spoon mixture evenly into cases and level surfaces with a teaspoon.
6. Bake in preheated oven at 175°C (350°F) for 20–25 minutes until well risen and cake is cooked
through when tested with a wooden skewer.
7. Remove from oven and cool in the pan for 10 minutes before placing on wire rack to cool
completely.
8. Decorate with jackfruit slices.
Papaya Cupcakes with Papaya Glaze Icing Makes 9
INGREDIENTS
Hi-ratio flour 125 g (41/2 oz)
Baking powder 1 tsp
Ripe papaya 150 g (5 oz), peeled and cubed
Large egg 1, 70 g (21/2 oz)
Salt a pinch
Papaya glaze icing

Reserved papaya purée 60 g (21/4 oz)
Lime or lemon juice 2 tsp
Orange food colouring a tiny drop
Topping
Small fresh white flowers 9, brushed with egg white and dusted with castor sugar
Large paper cases 9, 5 cm base x 3.5-cm height (2 x 12/5-in)
METHOD
1.Line muffin pan with paper cases.
2.Sift hi-ratio flour and baking powder together.
3.Place papaya cubes in an electric chopper bowl and purée until smooth. Reserve 75 g (23/5 oz) of
purée for the cakes.
4.Pass the remaining purée through a fine sieve, pressing down with back of a metal spoon to make a
fine purée without lumps. There should be 60 g (21/4 oz) of fine purée for the icing.
5.In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg for about 1
minute. Then, beat in essence and salt.
6.Fold in sifted ingredients alternately with 75 g (23/5 oz) of the papaya purée.
7.Spoon mixture evenly to fill paper cases. Level surfaces with a teaspoon and make a slight hollow
in the centres.
8.Bake in preheated oven at 175°C (350°F) for 20 minutes or until cooked through when tested with
a wooden skewer.
9.Prepare papaya glaze icing. Place fine papaya purée and lime juice in a small heatproof saucepan
over medium heat. Stir until just beginning to bubble. Stir in sugar and orange colouring until
icing is smooth and thick.
10. Cool cakes in the pan. Cover with papaya glaze icing and decorate if desired.
NOTE
Hi-ratio flour is milled from low-protein wheat flour. This flour has a high
absorbency for liquid, sugar and fat, hence the term ‘high-ratio’. Cakes made
from this flour have good volume, tender crumbs and very fine texture.
Banana Pistachio Cupcakes Makes 9
INGREDIENTS
Vegetable shortening 30 g (1 oz)
Salt 1/4 tsp
Large egg 1, 70 g (21/2 oz)
Baking soda 1/2 tsp
Ripe bananas 300 g (101/2 oz), peeled and mashed
Whipping cream 1 Tbsp
Pistachio nuts 30 g (1 oz), chopped
Topping
Red glace cherries 9
Icing (confectioners’) sugar (optional) for dusting
METHOD
1.Cream vegetable shortening, butter and castor sugar until light and fluffy. Beat in essence, salt and
egg until well combined.
2.Sift self-raising flour and baking soda together. Fold in sifted ingredients and stir in cream. Add
banana and nuts, and mix well.
3.Spoon mixture evenly into paper cases and level the surfaces. Place a cherry on the centre of each
cupcake.
4.Bake in preheated oven at 175°C (350°F) for 30 minutes until surface is golden brown or cake is
cooked through when tested with a wooden skewer.
5.Cool cake in pan for 10 minutes before removing into a wire rack to cool completely.
6.Serve lightly dusted with icing sugar, if desired.
Hot Island Orange Almond Cupcakes Makes 8

INGREDIENTS
Sweet orange marmalade 125 g (41/2 oz)
Large eggs 3, 70 g (21/2 oz) each, separated
Grated orange rind 11/2 tsp
Orange juice or Drambuie 2 Tbsp
Ground almonds 105 g (31/2 oz)
Self-raising flour 1 Tbsp
Madeleine tins 8
Medium paper cases 8
METHOD
1. Grease sides and line base of 8 madeleine tins with greased greaseproof paper.
2. Combine marmalade and butter in a small saucepan. Stir over heat, without boiling, until
marmalade is dissolved.
3. Boil, uncovered, for about 1 minute just to thicken the sauce slightly. Spoon about 2 teaspoonfuls
of sauce into each prepared cup.
4. Put egg yolks and rind into bowl of an electric cake mixer fitted with a beater. Whisk 55 g (2 oz)
of sugar until pale and creamy.
5. Stir in the orange juice and ground almonds. Fold in self-raising flour.
6. Whisk egg whites in a separate bowl with remaining sugar until soft peaks form.
7. Fold egg white mixture into egg yolk mixture and spoon into prepared tins (about 2
tablespoonfuls).
8. Place tins on oven tray and bake in preheated moderate oven at 175°C (350°F) for 25 minutes.
9. Turn cakes out immediately and place in paper cases. Serve preferably warm with a scoop of
fresh cream.
NOTE
For those who dislike bitter marmalade jam, use sweet orange marmalade from
IXL brand which is not bitter as the marmalade is made from fresh Australian navel
oranges using the orange peel without the pith.
Pumpkin Seed Spice Cupcakes with Lime Glaze Icing
Makes 12
INGREDIENTS
Cinnamon powder 3/4 tsp
All-spice powder 3/4 tsp
Ground nutmeg 3/4 tsp
Baking soda 1/2 tsp
Medium eggs 2, 60 g (21/4 oz) each, separated
Salt 1/2 tsp
Natural yoghurt or sour cream 75 ml (22/5 fl oz)
Pumpkin seeds 45 g (11/2 oz), lightly toasted and coarsely chopped
Lime glaze icing

Icing (confectioners’) sugar 60 g (21/4 oz), sifted
Kalamansi juice 1 Tbsp
Topping
Extra toasted pumpkin seeds
Large paper cases 12, 4.5 cm base x 3.5-cm height (14/5–12/5-in)
METHOD
1.Line a 12-hole muffin pan with paper cases.
2.Sift plain flour, cinnamon, all-spice powder, nutmeg, baking powder and baking soda together.
3.Cream together butter and castor sugar in bowl of electric mixer until pale and fluffy. Beat in egg
yolks, one at a time, and then beat in vanilla essence.
4.On very low speed, mix in sifted ingredients and salt, alternating with yoghurt or sour cream.
5.Whisk egg whites in separate bowl until just stiff. Then gently fold into main mixture, half at a
time. Mix in pumpkin seeds.
6.Spoon mixture evenly into the prepared cases and smoothen the surfaces with a teaspoon.
7.Bake in preheated oven at 175°C (350°F) for 25 minutes or until cooked through when tested with
a wooden skewer.
8.Cool cupcakes in pan.
9.Prepare lime glaze icing by placing icing sugar in a mixing bowl. Heat the kalamansi juice in a
microwave oven on high for 15–20 seconds. Stir into icing sugar until smooth. Use glaze
immediately as it will set very quickly.
10. Drizzle lime glaze onto cakes and arrange a few pumpkin seeds in the shape of a flower with a
pink soft sweet centre.
NOTE
Pumpkin seeds brown very quickly. Keep an eye on them while toasting. It will
only take about 5 minutes in the oven at 175°C (350°F).
If candied nutmeg is not available, decorate with toasted pumpkin seeds instead.
Apricot Yoghurt Cupcakes Makes 14
INGREDIENTS
Baking powder 1 tsp
Soft margarine or butter 110 g (4 oz), at room temperature
Grated lemon rind from 1 lemon
Grated orange rind from 1 orange
Large eggs 2, 70 g (21/2 oz) each, beaten
Yoghurt or milk 1 dsp
Apricots 60 g (21/4 oz), chopped
Topping
Almond flakes
Medium paper cases 14, 4.5 cm x 2.5-cm (14/5–12/5-in) height
METHOD
1. Line 14 patty tins with paper cup cases.
2. Sift flour and baking powder into mixing bowl. Stir in castor sugar, margarine or butter, grated
rinds, beaten eggs and yoghurt or milk.
3. Turn mixer on medium speed and beat for 2 minutes. Stir in apricots.
4. Fill paper cases up to three-quarters full. Sprinkle flaked almonds over top of cake.
5. Bake in preheated oven at 175°C (350°F) for 20 minutes until golden and cooked through.
Pineapple Upside-down Cake Makes one 22-cm (81/2-in) square cake
INGREDIENTS
Pineapple rings 9
Red cherries 5, halved
Large eggs 4
Pineapple juice 1–2 Tbsp
Pineapple cream
Cold evaporated milk 175 ml (6 fl oz)
Cold pineapple juice 2 Tbsp
METHOD
1. Prepare pineapple cream. Beat butter pieces with sugar until light and creamy. Add vanilla
essence. Beat in milk a little at a time. Beat in pineapple juice.
2. Line a 22-cm (81/2-in) square cake tin with greased greaseproof paper. Arrange pineapple rings in
three rows of three to cover base of tin. Place a cherry half in the centre of each ring.
3. Cream butter and sugar until light and creamy. Add eggs one at a time. Add vanilla essence. Sift
in half the flour and fold into mixture. Repeat with other half. Add pineapple juice to achieve
soft, dropping consistency.
4. Carefully spread batter over top of pineapple rings. Bake at 175°C (350°F) on centre shelf for
40–45 minutes or until skewer inserted into cake’s centre comes out clean. Turn out and leave to
cool on a wire rack.
5. Decorate cake as desired with pineapple cream.
Indonesian Layer Cake Makes one 17-cm (64/5-in) square cake

INGREDIENTS
Eggs 7, separated into yolks and whites
Sugar 150 g (5 oz)
Butter 150 g (5 oz), softened at room temperature and beaten
Brandy 1 Tbsp
Mixed spice 1/4 tsp, sifted
METHOD
1. Grease base and sides of a 17-cm (64/5-in) square cake tin. Line base with greased greaseproof
paper.
2. Whisk eggs yolks, sugar and vanilla essence until creamy. Beat in butter and brandy. Stir in
sifted ingredients. Set aside.
3. Whisk eggs whites until just stiff. Pour egg-yolk mixture over beaten egg whites. Fold gently.
4. Place prepared tin under preheated grill at 175°C (350°F) for 1 minute. Remove from grill and
add a ladleful of batter. Spread batter evenly by rolling wrist to tilt tin. Return to grill for
5 minutes or until lightly brown. Repeat until batter is used up.
5. After last layer, turn out and leave to cool on a wire rack.
Rainbow Wheels Makes about 45
INGREDIENTS
Salt 1 pinch
Vegetable shortening 45 g (11/2 oz)
Egg 1, beaten
Orange food colouring a few drops
METHOD
1. Sift flour into a mixing bowl. Add salt. Rub in vegetable shortening and butter. Stir in sugar and
vanilla essence. Bind mixture with beaten egg.
2. Divide dough into 3 equal portions. Colour one portion green and one orange; leave the third
uncoloured.
3. Place each portion between lightly floured plastic sheets. Roll into 15 x 22.5-cm (6 x 9-in)
rectangles.
4. Remove plastic sheets to stack one rectangle on top of another, with the uncoloured rectangle in
the centre.
5. Roll into tight Swiss roll. Freeze for 10–15 minutes.
6. Remove from freezer. Cut into 0.5-cm (1/4-in) thick slices.
7. Place apart on greased trays. Bake at 175°C (350°F) for 15–20 minutes until light golden.
Acar Rampai
Cucumbers 2, seed portions discarded, cut into 4 × 0.6-cm strips
Carrot 1, large, peeled and cut into 4 × 0.6-cm strips
Preserved radish (chye poh) 2 Tbsp, washed and chopped
Shallots 14, peeled; 10 halved and 4 sliced
Garlic 6 cloves, peeled and halved
Green chillies 4, seeded and cut into strips
Ginger 150 g, peeled and shredded
Salt 1 tsp
Sugar 1 tsp
Ground turmeric (kunyit
serbuk) 1 tsp
Mustard seeds 1 tsp, washed and drained
Cooking oil 5 Tbsp
Sultanas 1 Tbsp
Ingredients to be ground
Dried chillies 20
Turmeric
(kunyit) 2.5-cm knob, peeled
Vinega
r 125 ml
Water 65 ml
Sugar 1 dsp
Salt ¼ tsp
1. Into a mixing bowl, put cucumbers, carrot, preserved radish, shallot halves, garlic,
chillies and ginger. Mix well with salt, sugar and ground turmeric. Leave for 1 hour.
Drain well of collected vegetable juices before use.
2. Heat a dry wok and fry mustard seeds for 1 minute. Remove and set aside.
3. Add oil to heated wok and when hot, lightly brown sliced shallots.
4. Then, add ground ingredients and fry until oil separates. Add combined ingredients and
bring to the boil. Simmer gently for 3 minutes, then add in prepared vegetables, mustard
seeds and sultanas.
Note: If short of time, lightly squeeze vegetables using a piece of cloth to remove vegetable
juices instead of waiting an hour for them to emerge.
Ikan Masam Manis
Black pomfret (ikan bawal hitam) 600 g
Ginger 2.5-cm knob, peeled and cut into strips
Water 250 ml
Carrot ½, small, peeled if desired and cut into 4-cm strips
Coriander leaves (cilantro) for
garnishing
Batter (combined)
Plain (all-purpose)
flour 2 Tbsp
Ground white pepper ½ tsp
Salt ½ tsp
Water 2 Tbsp
Seasoning (combined)
Vinegar 2 dsp
Sugar 1 tsp
Salt ½ tsp
Cornflour
(cornstarch) 1 tsp
1. Wash fish and make 2 slits across on each side.

2. Coat fish with combined batter ingredients, then deep- fry until light brown and crisp.
Drain fish and place on a serving dish.
3. Heat 2 Tbsp oil in a wok. Fry shallots, garlic and ginger until fragrant, then add water.
4. When liquid reaches the boil, add carrot and chillies. Simmer for 5 minutes before adding
combined seasoning ingredients.
5. Pour hot gravy on top of fish and garnish, if desired, with coriander.
Gulai Ikan Pedas

Ingredients
Wolf herring (ikan parang) 600 g, cut into 7.5-cm slices
Salt 1½ tsp
Cooking oil 4 Tbsp
Tamarind pulp (asam Jawa) 2 Tbsp, mixed with 750 mlwater and strained
Salted cabbage (kiam chye) 180 g, sliced and soaked
Sugar 1 tsp
Shallots 5, peeled
Ginger 2.5-cm knob, peeled
Dried prawn (shrimp)
paste
(belacan) 1.25-cm square piece
Ground turmeric
(kunyit serbuk) 1 tsp
Method
1. Clean fish, rub with 1 tsp salt and set aside.

2. Heat oil in a wok and lightly brown shallots and garlic.
3. Add ground ingredients and fry until fragrant, then add
tamarind juice and bring to the boil.
4. Add salted cabbage and simmer for 2 minutes.
5. Add ½ tsp salt, sugar and fish. Cook until fish is done.
Panggang Ikan Terubuk

Ingredients
Hilsa or shad (ikan
terubuk) 600 g
Salt ½ tsp
Cooking oil
Chilli Tamarind Sauce (combined)
Bird’s eye chillies (cili
padi) 15–20, ground
Sugar 1 tsp
Tamarind pulp (asam Jawa) 2 tsp, mixed with 3 Tbspwater and strained
Salt ¼ tsp or to taste
Method
1. Wash and clean fish; remove entrails but not the scales. Rub body cavity with ½ tsp salt
and brush with oil.
2. Grill fish over glowing coals or under a preheated grill. For the latter, line tray with foil.
Grill fish for 10 minutes on each side, brushing with more oil.
3. Serve hot with chilli tamarind sauce as dip.
Note: Hilsa or shad (ikan terubuk) is full of fine bones and has a special flavour of its own.
Keeping the scales when grilling or pan-frying this fish helps to impart and preserve that special
flavor.
Otak-Otak Tenggiri
Ingredients
Spanish mackerel
(ikan tenggiri) 600 g, central portion
Salt 3 tsp
Eggs 5
Coconut cream 250 ml, squeezed from1 grated coconut witha little water added
Banana leaves
Bamboo toothpicks or
cocktail sticks
padi) 10
Shallots 5, peeled
Lemon grass (serai) 2 stalks
Galangal (lengkuas) 3 slices, peeled
Dried prawn (shrimp) paste
Ground turmeric
Ingredients to be finely sliced

Kaffir lime leaves
(daun limau purut) 3
Turmeric leaves (daun kunyit) 2
Pointed pepper leaves
(daun kaduk) 20
Method
1. Wash and fillet fish, then cut fillets into 5 × 4-cmpieces. Season fish pieces with 1 tsp salt
and leavefor 15 minutes.
2. Beat eggs lightly with a fork and stir in groundingredients and finely sliced leaves. Mix in
coconutcream and 2 tsp salt. Set aside.
3. Run banana leaves over flame or a heated electricstove until softened, then cut into 18 ×
15-cm pieces.Make sure cut leaves have no holes or slits or gravywill seep through. Wash
and dry prepared leaves.
4. On the centre of each banana leaf rectangle, put apiece of fish. Then, lift 2 long sides and
bring them together over fish.
5. Fold in one end by pushing lower edge 90° upwardsso a triangular flap forms on either
side. Fold flaps toward the centre before adding in 2 Tbsp egg mixture. Then, fold in
theother end and fasten parcelwith a toothpick or cocktail stick.
6. Trim off excess leaf at parcel’s top to neaten. Repeat until ingredients are used up.
7. Steam parcels for 20 minutes.
Sotong Masak Hitam

Ingredients
Squid 600 g, small–medium
Salt 2 tsp
Cooking oil 1 Tbsp
Onions 2, peeled and sliced into rings
Red chillies 2, seeded and sliced
Shallots 5, peeled
Turmeric
Method
1. Wash and clean each squid, removing entrails. Keep wholeand leave eyes intact.
2. Rub cleaned squid with 1 tsp salt and leave for 15 minutes.
3. Heat oil in a wok and fry ground ingredients until fragrant.
4. Add squid and simmer over low heat for 10 minutes.
5. Add all remaining ingredients and season with 1 tsp salt.Stir-fry for 2–3 minutes.
Kari Kambing
Preparation: 15 minutesCooking: 1 hour
Ingredients
Mutton or beef 600 g
Cooking oil 4 Tbsp
Coconut 500 ml, squeezed from
cream 1 grated coconut with a
little water added
Coconut milk 750 ml, squeezed from the
same grated coconut with
sufficient water added
Tomatoes 3, halved
Salt 1½ tsp
Spices
Cinnamon (kayu manis) 2.5-cm stick
Cardamoms (buah
pelaga) 3
Cloves (bunga cengkih) 6
Star anise (bunga lawang) 2 sections
Shallots 8, peeled
Ginger 5-cm knob, peeled
Galangal
(lengkuas) 2.5-cm knob, peeled
Method
• Cut mutton or beef into thin slices. Set aside.
• Heat oil in a pot and fry whole spices for a few

minutes. Add ground ingredients and fry until fragrant
and oil separates.
• Add meat slices and stir. When slices are well coated
with curry paste, add coconut milk and bring to the
boil. Then, simmer gently for 40 minutes or until meat
is almost tender.
• Add potatoes, then tomatoes. Pour in coconut cream

and simmer until meat is tender and gravy thick.
• Season with salt.

Teochew Duck
Preparation: 10 minutes Cooking: 50 minutes
Ingredients
Young duck 1, about 1.5 kg
Salt 2 dsp to rub inside duck
and 1 dsp to rub outside
duck
Five-spice powder 1 Tbsp
Galangal (lengkuas) 150 g, peeled and sliced
Cooking oil ½ Tbsp
Sugar 1 rounded (heaped) Tbsp
Water 750 ml
Cinnamon (kayu
manis) 7.5-cm stick
Sichuan peppercorns 8
Method
• Rub inside and outside of duck with salt, then
five-spice powder. Stuff duck with galangal slices.
Set aside.
• Heat oil in a wok. Add sugar and cook until dark

golden, then add water and bring to the boil.
• Add all remaining ingredients and duck. Add enough

water to cover three-quarters of duck.
• Cover and simmer for about 45 minutes or until sauce

is dark and thick and duck tender.
• Cut duck into serving-size pieces and pour sauce over.

22
Sayur Lodeh
Preparation: 20 minutesCooking: 20 minutes
Ingredients
Cooking oil 4 Tbsp
Dried prawns (shrimps)
(hae be) 120 g, ground
Coconut cream 250 ml, squeezed from
1 grated coconut with a
little water added
Coconut milk 1 litre, squeezed from same
grated coconut with
Firm bean curd (tau kwa) 2 pieces, cut into small
cubes
Red chillies 15
Shallots 12, peeled
paste
(belacan) 2.5-cm piece
Candlenuts (buah keras) 5
Ground turmeric
Vegetables
Carrot 1, cut into 4 × 1.25-cm strips
Yam bean (bangkuang) 360 g, cut into 4 × 1.25-cm
strips
Cabbage leaves 4–5, cut into 4-cm pieces
Aubergines (eggplants/brinjals) 2, diagonally cut into
1.25-cm thick slices
Long (snake) beans 8, cut into 4-cm lengths
Method
• Heat oil in a wok and fry ground ingredients until
fragrant.
• Add dried prawns and stir for a few minutes before

adding a little coconut cream to prevent sticking.
• When ingredients are fragrant, add coconut milk and

bring to the boil.
• Add vegetables and bean curd. When liquid returns

to the boil, reduce heat and simmer until vegetables
are tender.
• Add remaining coconut cream and salt to taste.

Nasi Minyak
Ingredients
Thai rice 3.5 kg
Ghee (clarified
butter) 4 Tbsp
Ginger 5-cm knob, peeled and
shredded
Water 1.875 litres
Evaporated milk 1 small can (170 g)
Salt 1 Tbsp
Chinese celery 3 stalks, cut into 2.5-cm
lengths
Spices
Cardamoms (buah
pelaga) 4
Method
• Wash and drain rice, then put into a rice cooker.
• Heat ghee in a wok. Lightly brown shallots, garlic and

ginger, then add spices and fry for 2 minutes until
fragrant.
• Add water, evaporated milk and salt and bring to the

boil.
• Add Chinese celery and pour mixture into rice cooker.

Cook until rice is done.
• Serve hot with meat and fish curries accompanied with

a plain mixed vegetable salad or acar timun(page 30).
Note: To make nasi biryani, follow the same recipe but
use biryani rice instead of Thai rice, and add a few sprigs
of mint leaves with Chinese celery. When rice is boiling
and half-cooked, stir in a few drops of yellow colouring
or a few saffron strands mixed with a little milk.
Satay Daging
Preparation: 1 hourGrilling: 45 minutesMakes 85–90 sticks
Ingredients
Beef 1 kg
Satay sticks or bamboo
skewers 85–90, soaked in water for 2 hours
Lemon grass (serai) 1 stalk, thicker end crushed for basting
Marinade
Sugar 6 rounded (heaped) tsp
Light soy
sauce 1½ Tbsp
Salt 1 Tbsp
Cooking oil 2 Tbsp
Lemon grass (serai) 4 stalks, sliced
Turmeric (kunyit) 4-cm knob, peeled
Fennel seeds (jintan manis
biji) 1 tsp
Cumin seeds (jintan putih biji) ¾ tsp
Pure coconut
cream
(pati santan) squeezed from 1 grated coconut
Cooking oil 3–4 Tbsp
Method
• Ask your butcher for a tender cut for satay. Slice beef into 4 × 2-cm pieces,
each about 0.6-cm thick.
• Marinate meat with combined marinade and finely ground ingredients for at
least 2 hours.
• Onto each pre-soaked satay stick or skewer, thread several pieces of meat to

cover 7.5 cm from the top. Repeat until ingredients are used up.
• Dip crushed, splayed end of lemon grass into combined ingredients and brush
mixture onto skewered meat.
• Grill meat over glowing coal on both sides, basting with combined ingredients
several times until meat is well done.
• Serve hot with satay peanut sauce (page 26), ketupat or nasi himpit (page 31),
which are compressed rice cakes, and cucumber and onion wedges.
Johor25
Satay Ayam
Preparation: 40 minutesGrilling: 25–30 minutes
Makes 30–35 sticks
Ingredients
Chicken meat 600 g, from 1 medium
chicken or 4 drumsticks
Salt 2 tsp
Cooking oil 1 Tbsp
skewers 30–35, soaked in water for
2 hours before use
Lemon grass (serai) 1 stalk, thicker end crushed
for basting
Lemon
grass (serai) 3 stalks, sliced
Turmeric (kunyit) 2.5-cm knob, peeled
Pure coconut cream
(pati santan) squeezed from ½ grated
coconut
Cooking oil 2 Tbsp
Method
• Slice chicken into 2.5 × 1.25-cm pieces.
• Into a mixing bowl, put chicken, ground ingredients,

salt, sugar, light soy sauce and oil. Mix well and leave
to marinate for 2 hours.
• Onto each pre-soaked satay stick or skewer, thread

on enough meat to cover 7.5 cm and grill as for satay
daging (page 25).
• Serve hot with satay peanut sauce (recipe on right),
ketupat or nasi himpit (page 31), which are compressed
rice cakes, and cucumber and onion wedges.
Note: Soaking the satay sticks or skewers in water for
a couple of hours will prevent the ends from burning
during grilling.
Satay Peanut Sauce
Ingredients
Cooking oil 4 Tbsp
Roasted peanuts 180 g, coarsely ground
1 grated coconut with
a little water added
Tamarind pulp (asam Jawa) 2 tsp, mixed with 125 ml
water and strained
Sugar 2 tsp
Salt 1½ tsp
Dried chillies 15, seeded
Shallots 12, peeled
Lemon grass (serai) 1 stalk, sliced
Coriander seeds (ketumbar
biji) 1 Tbsp
Fennel seeds (jintan manis biji) 1 tsp
Cumin seeds (jintan putih biji) ¾ tsp
Method
• Heat oil in a wok. Fry ground ingredients until fragrant

and oil separates.
• Add ground peanuts, then coconut cream and bring to
a slow boil.
• Add tamarind juice, sugar and salt. Simmer for

5 minutes more.
Note: Kajang satay might be better known for its sauce,
but Johor satay is second to none in its preparation.
26
Kurma Ayam
Ingredients
Chicken 1, about 1.5 kg, cut into
4 large pieces
Salt 2½ tsp
Cooking oil 4 Tbsp
Kurma curry powder 125 g, mixed with water
into a paste
Water 750 ml
Potatoes 4, peeled and halved
Coriander leaves 1 small sprig, cut into 5-cm
(cilantro) lengths
Tomatoes 4, halved
Poppy
seeds 1 rounded (heaped) dsp
Shallots 10, peeled
Garnishing
Red chillies 2, split lengthways
Peas 1 Tbsp, boiled
Method
• Season chicken with 1 tsp salt. Set aside.
• Heat oil in a pot. Fry combined curry paste and ground

ingredients until fragrant and oil separates.
• Add water and bring to a slow boil, then add chicken.
• Cover and simmer over moderate heat for 15 minutes.

• Uncover pot to add evaporated milk, potatoes and
onions.
• Simmer until ingredients are cooked and gravy is thick.
• Mix in all remaining ingredients and season with

1½ tsp salt. Serve garnished.
Rojak Suun
Ingredients
Transparent (glass) noodles
(tang hoon) 300 g
Bean sprouts 300 g
Potatoes 600 g
Cooking oil for deep-
frying
Firm bean curd (tau kwa) 5
Cucumbers 3, sliced
Chinese lettuce 2 small bunches
Salt 2 tsp
Vinegar 1 Tbsp
Sugar 2 tsp
Dried prawns
(shrimps) 150 g, washed, dried
(hae be) and toasted
Sesame seeds 1 Tbsp, toasted
Method
• Scald transparent noodles, then bean sprouts in boiling

water. Drain.
• Boil potatoes until cooked, then peel and cut into small
cubes.
• Heat sufficient oil for deep-frying and cook bean curd
until light brown. Halve each piece, then slice across.
• Into a mixing bowl, put prepared noodles, bean sprouts,

potatoes and bean curd, as well as cucumbers. Mix
well, then transfer to a serving dish garnished with
lettuce leaves.
• Just before serving, combine ground ingredients with

salt, vinegar and sugar and mix well before pouring
over noodles and vegetables.
Johor27
Sambal Ikan with Belimbing
Ingredients
Spanish mackerel
(ikan tenggiri) 450 g, preferably head portion
Salt as needed
Blimbing (belimbing
) 8
Cooking oil 2 Tbsp
Lemon grass (serai) 1 stalk, crushed
Coconut milk 500 ml, squeezed from ½ grated
coconut with sufficient water added
Sugar 1 tsp
Shallots 10, peeled
paste
(belacan) 2.5 × 1.25-cm piece
Method
• Season fish with 1 tsp salt and leave for 10 minutes.
• Rub blimbing with ¼ tsp salt and set aside.
• Heat oil in a wok. Fry ground ingredients, chilli slices and lemon grass until
fragrant and oil separates.
• Add coconut milk, blimbing, sugar and ½ tsp salt, then bring to a slow boil.
• Add fish and simmer for 5 minutes or until cooked.

Note: Relatives of the sweet yellow star fruit, blimbing, are green in colour,
sour-tasting and quite small, about the size of a thumb. If unavailable,
substitute with 1 Tbsp lemon juice.
Johor29
Rojak Tauhu
Ingredients
Raw shelled peanuts 300 g
Firm bean curd (tau kwa) 5–6 pieces
Bean sprouts 240 g, tailed and scalded
Cucumbers 2, peeled and cut into
small wedges
Bird’s eye chillies (cili padi) 35
Garlic flakes 2 tsp
Palm sugar (gula Melaka) 60 g, chopped
Kalamansi limes (limau
kesturi) 8
Water 315 ml
Sugar 1 Tbsp
Salt 1 tsp
Method
• Heat 3 Tbsp oil in a wok. Fry peanuts until light golden,

then drain from oil. Rub skins off cooled peanuts
before coarsely pounding. Set aside.
• Heat sufficient oil for deep-frying and cook bean curd

until lightly browned on both sides, then drain. Cut
cooled bean curd into small cubes.
• Combine scalded bean sprouts, cucumber wedges

and fried bean curd cubes on a serving dish. Pour
rojak sauce over vegetables just before serving.
• Prepare rojak sauce. Combine bird’s eye chillies and

garlic flakes in a blender (food processor) or a mortar
using a pestle. Transfer to a mixing bowl. Add ground
peanuts and palm sugar, then squeeze in lime juice
through a strainer and mix well. Stir in all remaining
ingredients.
Acar Timun
Ingredients
Cucumbers 3, peeled and coarsely
shredded
Carrot 1, coarsely shredded
shredded
Red chillies 3, diagonally sliced
Salt 1 Tbsp
Garlic flakes 1 Tbsp, lightly crushed
Cooking oil 3 Tbsp
Ground
turmeric
Tomato sauce (ketchup) 3 Tbsp
Water 1 Tbsp
Sugar 2 Tbsp
Vinegar 2 dsp
Salt 1 tsp
Method
• Into a mixing bowl, put cucumbers, carrot, shallots,

ginger and chillies. Mix well with salt.
• Wrap mixed vegetables with a piece of fine muslin cloth.

Place a heavy weight on top and leave overnight.
• On cooking day, vegetables should be very crisp

because water has since drained away. Transfer
vegetables from cloth to a bowl and stir in garlic flakes.
Set aside.
• Heat oil in a wok. Fry ground chillies and ground

turmeric for 3 minutes, then add combined ingredients.
• When liquid reaches the boil, add crisp mixed

vegetables. Stir-fry to mix well for 1 minute.
• Serve as an accompaniment to nasi minyak (page 23).

Note: If you have forgotten to prepare the vegetables
overnight, remove vegetable juice by lightly squeezing
them using a piece of muslin cloth instead. Garlic flakes
are available in most Chinese sundry shops.
30
Soto Ayam
Preparation: 45 minutesCooking: (Rice) 30 minutes; (25 Burgers) 20 minutes; (Soup) 45 minutes
Ingredients
Nasi himpit (rice
cakes)* 1 recipe
Beef burgers** 1 recipe
Chicken soup*** 1 recipe
Bean sprouts 450 g, tailed and scalded in
boiling water for 1 minute
Garnishing
Shallots 300 g, peeled, sliced and
crisp-fried in oil (reserve
2 Tbsp of this oil)
Method
• Prepare rice cakes, beef burgers and chicken soup.
• To serve, put some rice, bean sprouts, burgers and

chicken meat into individual serving bowls. Ladle hot
soup over and garnish.
• Serve hot, and if desired, with a dipping sauce of

40 ground bird’s eye chillies (cili padi) and 3 Tbsp light
soy sauce combined.
*Nasi Himpit (Rice Cakes)
Rice 600 g
Wate
r 1.065 litres
Salt a pinch
Method
• Wash and drain rice. Put into a rice cooker with water
and salt. Cook until rice is done.
• Stir and mash cooked rice with a wooden spoon while
still hot, then transfer to a 25 × 15-cm rectangular
container with a flat lid a little bit smaller than the rim.
• Press smaller lid firmly onto rice and place a heavy

object on top to compress rice. Refrigerate overnight.
• When done, cut into 2.5-cm cubes and set aside.

**Beef Burgers
Potatoes 600 g, peeled, boiled and
mashed
Minced beef 300 g
Ground white pepper 1 Tbsp
Salt 1½ tsp
Shallots 10, peeled, sliced and lightly
browned in oil
Eggs 2, beaten
Plain (all-purpose) flour
Cooking oil for shallow-
frying
Method
• Into a mixing bowl, put potatoes and beef. Mix well with
pepper, salt and fried shallots, then stir in beaten eggs.
• With wet hands, shape mixture into patties 5 cm

in diameter and lightly roll in flour.
• Shallow-fry floured patties for about 5 minutes or until

cooked. Quarter cooled burgers.
***Chicken Soup
Water 3.75 litres
Ginger 5-cm knob, peeled and lightly
crushed
Chicken 1, about 1.5 kg, halved
Salt 2 tsp
Shallot 2 Tbsp, reserved from frying
oil shallot slices for garnishing
Spices (combined)
Cardamoms (buah pelaga) 2
Black peppercorns 10
White peppercorns 1 rounded (heaped) tsp
biji) 1 tsp
Fennel seeds (jintan manis biji) ½ tsp
Cumin seeds (jintan putih biji) ½ tsp
Method
• Wrap spices with a piece of cloth and secure with string.

Lightly crush spice bag with a pestle, then prick with
a skewer.
• Into a large pot, put water, ginger, garlic and spice bag.
Bring to a slow boil.
• Add chicken, cover and simmer for 30 minutes or until

chicken is tender.
• Add salt. Remove scum from liquid surface and add

shallot oil.
• Drain chicken and tear slightly cooled meat into small

pieces. Arrange on a serving dish.
Johor31
Sambal Goreng Tempeh
Ingredients
Fermented soy bean cake
(tempeh) 4 pieces
Firm bean curd (tau kwa) 4 pieces
Transparent (glass) noodles
(tang hoon) 45 g
Prawns (shrimps) 450 g, peeled and deveined
Salt as needed
Cooking oil 3 Tbsp
Onion 1, large, peeled and sliced
Red chillies 2, seeded and diagonally
sliced
Green chillies 2, seeded and diagonally
sliced
Tamarind pulp (asam 1 rounded (heaped) tsp,
Jawa) mixed with 65 ml water
and strained
Coconut milk 750 ml, squeezed from
Long (snake) beans 150 g, cut into 4-cm lengths
Shallots 15, peeled
paste
Method
• Cut preserved soy bean cake into 2.5-cm pieces and
deep-fry in hot oil until lightly browned. Drain and set
aside.
• Quarter each firm bean curd and deep-fry. Remove

and drain.
• Wash and drain transparent noodles, then deep-fry.

Remove and drain.
• Season peeled prawns with ½ tsp salt and leave aside.
• Heat 4 Tbsp oil in a wok and brown onion slices. Add

ground ingredients and chilli slices. Fry until fragrant
and oil separates.
• Add prawns and stir-fry for 2 minutes, then add

tamarind juice and coconut milk. Bring to a slow boil.
• Add long beans, as well as fried soy bean cakes, firm

bean curd and transparent noodles. Simmer over low
heat until long beans are cooked. Season with 1½ tsp
salt.
• Serve with rice.

Note: Fermented soy bean cake (tempeh) comes in
rectangular packets and are easily available at Malay
stalls in markets. They are usually wrapped in banana
leaves or daun ketapang. When fresh from the market,
they can be kept in the refrigerator for 2–3 days.
When they are not fresh, they turn a mouldy black.
Johor33
Nasi Dhal Berhias
Ingredients
Thai rice 600 g
Lentils 300 g, soaked, preferably
overnight
Cooking oil 1 Tbsp
Ghee (clarified
butter) 1 Tbsp
Onions 2, peeled and chopped
Ginger 2.5-cm knob, peeled and
chopped
Water 1 litre
Salt 2 dsp
Spices
Cinnamon (kayu manis) 2.5-cm long stick
Cardamoms (buah
pelaga) 5
Garnishing (optional)
Crisp-fried shallots
Hard-boiled egg slices
Method
• Wash rice and drain well. Set aside.
• Wash soaked lentils thoroughly, discarding those that

float on the surface. Drain in a colander.
• Heat oil and ghee in a wok. Brown onions and ginger,

then add spices and stir-fry for 1–2 minutes or until
fragrant. Transfer fried ingredients to a rice cooker.
• Add water and evaporated milk to rice cooker and stir
to mix. Allow liquid to reach the boil before adding rice
and lentils. Mix well, adding salt. Cook rice for about
20 minutes.
• Garnish, if desired, and serve hot with kari kambing

(page 22), kurma ayam (page 27) or acar rampai
(page 15).
Syrup Bandung
Preparation: 5 minutesCooking: 5 minutesMakes 1 litre
Ingredients
Water 500 ml
Sugar 120 g
Screwpine (pandan) leave
s 3, knotted
Salt 1 pinch
Red food colouring 2–3 drops
Ice cream soda 1 large bottle (1.25 litres)
Method
• In a saucepan, bring water, sugar and screwpine

leaves to the boil. Cook until sugar dissolves, then
remove and leave to cool. Discard screwpine leaves.
• Combine cooled syrup with all remaining ingredients

and mix well. Serve thoroughly chilled.
Note: Syrup bandung is popularly served as a
refreshing drink at Malay wedding feasts.
34
Kuih Bakar Jagung
Preparation: 15 minutesBaking: 50 minutesMakes 21
Ingredients
Sweet corn 1 can (450 g)
1½ grated coconuts with
Plain (all-purpose) flour 240 g
Sugar 195 g
Eggs 4, lightly beaten with a fork
Margarine 1 Tbsp, melted
Vanilla essence
(extract) 1 tsp
Margarine for greasing
Method
• Put sweet corn and a little coconut milk into a blender

(food processor). Blend until fine and set aside.
• Sift flour into a mixing bowl, add sugar and stir in

remaining coconut milk, a little at a time, until smooth.
If batter is lumpy, put it through a strainer.
• Stir in eggs, blended sweet corn, melted margarine

and vanilla essence.
• Grease individual kuih bakar patty tins with margarine.

Fill patty tins with batter and bake in an oven
preheated to 175°C/350°F for 50 minutes or until tops
are lightly browned.
• Allow to cool before turning out. Loosen kuih by

running a round-bladed knife along edge of patty tin.
Kuih bakar will sink slightly at the centre with cooling.
Note: If kuih bakar patty tins are unavailable, use
cupcake patty tins which are slightly shallower.
Five-spice Meat Rolls
Steaming: 12 minutes
Ingredients
Minced chicken 600 g, including 2 pieces
chicken fat, or minced
streaky pork
Small prawns (shrimps) 300 g, peeled and minced
Crabmeat 240 g
Spring onions (scallions) 2–3, chopped
Egg ½, beaten
Plain (all-purpose) flour 1 Tbsp
Bean curd skin (fu pei) 1 large sheet, cut into
30 × 12.5-cm pieces
Plain (all-purpose) flour paste
Ingredients to be coarsely minced
Carrot 10-cm piece
Water chestnuts 6
Dried Chinese 5, soaked to soften and
mushrooms stems discarded
Seasoning
Five-spice powder ½ tsp
Salt ½ tsp
Ground white
pepper ½ tsp
Light soy sauce ½ Tbsp
Sesame oil ½ Tbsp
Garnishing
Cucumber slices
Tomato slices
Method
• Place meat, prawns, crabmeat, spring onions and
coarsely minced ingredients in a mixing bowl. Mix with
seasoning ingredients, egg and flour. Leave for 1 hour.
• Onto the centre of each piece of soy bean skin, put

enough marinated meat mixture and roll up; resulting
rolls should be 4 cm in diameter. Dab a little flour paste
on edges to seal.
• Steam rolls over rapidly boiling water for 12 minutes.

Using a sharp knife, cut steamed rolls into 2.5-cm wide
pieces.
• Heat oil for deep-frying in a wok until hot. Cook rolls

until light golden brown. Serve garnished.
Johor35
Laksa Johor Bersantan
Ingredients
Skinned coconuts 2, grated
Dried sour fruit (asam gelugur) 3–4 pieces
Salt 2 tsp
Wolf herring (ikan parang) 1.25 kg, steamed and flaked
Fresh thick round rice (laksa)
noodles 1.25 kg, scalded
Dried chillies 40, soaked and seeded
Shallots 15, peeled
paste
(belacan) 5 × 2.5-cm piece
Garnishing
Bean
sprouts 300 g
Mint leaves
Method
• Reserve 1 cup grated coconut for kerisik (page 11). With sufficient water added,
squeeze remaining coconut for 3 litres coconut milk.
• Into a clay pot, put ground ingredients, coconut milk, dried sour fruit, salt, flaked
fish and kerisik. Bring to the boil, then simmer over low heat for 15 minutes,
stirring occasionally.
• To serve, put some scalded noodles into individual serving bowls and top with
a little of each garnishing ingredient. Ladle gravy over and serve hot.
Johor37
Mee Siam Kering
Ingredients
Dried rice vermicelli
(bee hoon) 600 g
Cooking oil 175 ml
Firm bean curd (tau kwa) 2 pieces, cut into small
cubes
Small prawns (shrimps) 300 g, peeled
Beef 240 g, thinly sliced
Salt 2 tsp
Chinese flowering
cabbage 3 stalks, stems and leaves
(chye sim) separated, cut into 5-cm
lengths and stems lightly
smashed
Bean sprouts 300 g
Chinese (garlic) chives 10–12 stalks, cut into
2.5-cm lengths
Dried prawns (shrimps) 3 Tbsp
Garnishing
kesturi) 10, halved
Method
• Soak vermicelli in water for 10 minutes until soft. Drain

in a colander.
• Heat oil in a wok. Fry shallot slices until golden brown.
Remove with a perforated ladle and set aside.
• In the same oil, fry bean curd until lightly browned,
then remove and set aside.
• Still in the same oil, fry ground onion until fragrant,

then add ground ingredients and stir-fry until fragrant.
• Add prawns, then beef and salt. Pour in beaten eggs

and quickly stir-fry.
• Add Chinese flowering cabbage, stems first then

leaves. Stir-fry before adding fried bean curd and rice
vermicelli. Mix well.
• Add bean sprouts and Chinese chives and fry briskly

for 2 minutes. Lastly, add half the chopped Chinese
celery.
• Place on a large dish and garnish with remaining

Chinese celery, crisp-fried shallots and garnishing
ingredients.
Johor39
Kuih Koleh-koleh Kacang
Preparation: 15 minutesCooking: 1 hour 10 minutes
Ingredients
Green (mung) beans 300 g, soaked for at least
2 hours or preferably
overnight
Water 1 litre
Palm sugar (gula Melaka) 450 g, cut into small pieces
Water 125 ml
Screwpine pandan) leave
s 2
Banana leaf (optional) 1
Topping (tahi minyak)* 1 recipe
Method
• Wash green beans and put into a pressure cooker with

1 litre water. Pressure cook for 20 minutes.
• Transfer cooked green beans to a blender (food

processor), add coconut cream and blend until fine.
For easier and finer blending, do this a third at a time.
If blender is not turning well, add a little extra coconut
cream.
• Into a small saucepan, put palm sugar and 125 ml

water. Cook, stirring frequently, until sugar dissolves.
Strain into blended beans. Mix well.
• Pour bean mixture into a wok, add screwpine leaves

and, using a wooden spatula, stir continuously over
low heat for 15 minutes or until a thick paste results.
Do not allow mixture to stick to bottom of wok.
• To test that paste is thick enough, make a figure ‘8’
with the spatula, and if it holds well, paste is of the
right consistency. Discard screwpine leaves.
• Spoon paste into an 27 × 18-cm shallow tin and

smooth surface while still hot with a piece of banana
leaf or a butter knife. Sprinkle on topping and leave
to cool thoroughly before cutting.
*Topping (Tahi Minyak)
Ingredients
Pure coconut
cream 250 ml, squeezed from
(pati santan) 1 grated coconut
Method
• Put coconut cream into a wok and stir over low heat
with a wooden spatula for 30–35 minutes. Oil will
separate from coconut residue.
• Continue stirring until coconut residue turns a rich

brown. Remove from heat and strain oil from coconut
residue crisps.
Note: Green bean flour, if available, can be used
instead. Simply sift flour and stir in coconut cream
without adding water. If kuih koleh-koleh turns out
to be your favourite as it is mine, then it is worth the
effort to wash as much as 2–3 kilograms of beans,
during your spare time of course, pan-fry or oven toast
until dry, then send to the mill for grinding. It keeps well
for months, especially in the refrigerator.
To wash green beans and thoroughly remove small
stones and grit, wash and scoop beans with fingers
into a separate container instead of draining water
away from pan. This way the heavier sand and grit will
remain at the bottom of the pan. Repeat this process
several times.
Coconut residue crisps when drained from oil and
cooled can be stored in an airtight container for as long
as a week without refrigeration. A tablespoon or two of
this added to sambal prawns, prawns cooked in chilli
paste, with slightly thicker gravy imparts a delightful
flavour.
40
Mee Rebus
Ingredients
Cooking oil 5 Tbsp
Beef 300 g, thinly sliced
Rice flour 3 Tbsp, mixed with a little
water to make thickener
Sugar 1 Tbsp
Salt 2 tsp
Fresh
yellow (Hokkien) 600 g, scalded in boiling
noodles water
in boiling water
Dried chillies 20, seeded
Shallots 30, peeled
Galangal (lengkuas) 2.5-cm knob, peeled
Preserved soy beans
(tau cheo) 2 Tbsp
Ingredients to be blended (processed)
Coconut milk 3 litres, squeezed from
Sweet potatoes 900 g, peeled and steamed
Small prawns
(shrimps) 600 g, peeled
Garnishing
Hard-boiled eggs 5, shelled and quartered
kesturi) 10, halved
Prawn (shrimp) crisps* 1 recipe, lightly crushed
Method

and oil separates.
• Add beef and fry for 2 minutes, then pour in blended

ingredients. Bring to a slow boil, reduce heat and
simmer for 5–10 minutes.
• Add thickener, then sugar and salt. When gravy returns

to the boil, turn off heat. Reheat just before serving.
• To serve, put some noodles and bean sprouts into

individual serving bowls. Ladle hot gravy over and top
with a little of each garnishing ingredient.
*Prawn Crisps
Plain (all-purpose) flour 6 Tbsp, sifted
Water 9 Tbsp
Salt ½ tsp
Ground prawns (shrimps) 1 Tbsp
frying
Method
• Combine flour and water for a smooth batter. Except

oil, stir in all other ingredients.
• Heat oil in a wok until hot. Spoon a tablespoon of

batter into hot oil, carefully spreading out batter. Fry
over medium heat until golden brown.
• Drain on absorbent paper and keep in an airtight

container until serving time.
Johor41
Kuih Nagasari
Preparation: 30 minutes Cooking: 30 minutes Makes 16
Ingredients
Rice flour 240 g
Water 500 ml
Coconut milk 875 ml, squeezed from 1 grated
Screwpine (pandan)
leaves 2, knotted
Salt ½ tsp
Banana leaves 16, cut into 18 × 15-cm pieces, scalded
Small ripe bananas
(raja variety) 8, peeled and halved lengthways
Method
• Sift rice flour into a bowl, add water and blend until smooth.
• Into a saucepan, put coconut milk, screwpine leaves and salt. Bring to a slow
boil.
• Add rice batter to coconut milk and stir with a wooden spoon for about
5 minutes or until mixture becomes a smooth paste. Remove from heat.
• Onto the centre of each banana leaf, place a dessertspoonful of cooked

mixture. Fold over one side of banana leaf to flatten and shape mixture into
a small rectangle.
• Unfold leaf, top with a banana half and cover with another spoonful of cooked
mixture.
• Fold banana leaf in thirds lengthways, overlapping to cover mixture. Then, fold
2 short ends under so parcel's weight rests on them.
• Steam parcels for 20 minutes. Serve hot or cold.

Note: Some brands of rice flour contain a percentage of tapioca flour,
which hardens the kuih. To avoid this, add more coconut milk to the batter.
Johor43
Ikan Bawal Masak Kuah Lada
Ingredients
Black pomfret
(ikan bawal hitam) 1, medium, cut into 4–5 pieces
Salt 2 tsp
Cooking oil 3 Tbsp
Lemon grass (serai) 2 stalks, lightly crushed
Salted cabbage (kiam chye) 180 g, sliced
Tamarind pulp (asam 2 rounded (heaped) dsp, mixed
Jawa) with 1 litre water and strained
White peppercorns 30 g
Shallots 6, peeled
paste
Method
• Rub fish with 1 tsp salt and leave for 15 minutes.
• In an earthen pot, heat oil and fry lemon grass for 2 minutes.
• Add ground ingredients and fry until fragrant.
• Add salted cabbage and stir-fry for 1–2 minutes.
• Pour in tamarind juice and bring to a slow boil.
• Add fish and 1 tsp salt. When fish is cooked, remove from heat.
Melaka47
Ikan Masak Kuah Lada
Ingredients
Wolf herring (ikan
parang) 450 g, cut into 9-cm slices
Salt 2 tsp
Cooking oil 3 Tbsp
Grated skinned coconut 4 Tbsp, for kerisik
(page 11), ground
Tamarind pulp 1 dsp, mixed with 375 ml
water and strained
Shallots 8, peeled
Coriander seeds
(ketumbar biji) 2 Tbsp
Ground turmeric
Method
• Heat oil in a wok and fry ground ingredients until

fragrant.
• Add kerisik and fry over low heat for 2 minutes, then

add tamarind juice.
• When liquid reaches the boil, add fish and cook for
8–10 minutes or until fish is done.
• Stir in 1 tsp salt and remove from heat.

Ikan Masak Lemak
Preparation: 10 minutesGrilling: 25–30 minutes
Cooking: 12 minutes
Ingredients
Horse mackerels (ikan cupak) 2
Salt 1 ½ tsp
Dried sour fruit (asam
gelugur) 2 small pieces
Salted cabbage (kiam chye) 180 g, sliced
Shallots 8, peeled
Ground
turmeric
Method
• Wash fish but do not remove hard skins. Rub them

with 1 tsp salt and grill each side for 15 minutes or until
just cooked.
• Gently remove hard skin.
• Into an earthen pot, put ground ingredients, coconut

milk and dried sour fruit. Bring to a slow boil.
• Add salted cabbage and simmer over low heat for

10 minutes.
• Add fish and ½ tsp salt. Cook for 2 minutes more and
remove from heat.
48
Ikan Garam Asam
Ingredients
Black pomfret (ikan bawal
hitam) or Spanish mackerel
(ikan tenggiri) 600 g
Salt 2 tsp
Cooking oil 4 Tbsp
Blimbing (belimbing) 6, halved lengthwise
Tamarind pulp (asam 3 Tbsp, mixed with 500 ml
Jawa) water and strained
Sugar 1 dsp
Red chillies 12
Dried chillies 10,soaked
Lemon grass (serai) 1 stalk
paste
Method
• In an earthen pot, heat oil and fry ground ingredients

until fragrant.
• Add blimbing and stir-fry for 1 minute, then add

tamarind juice, a little at a time, whilst frying.
• Bring to the boil, then reduce heat and simmer for

5 minutes.
• Add sugar, 1 tsp salt and fish and cook until fish
is done.
Fried Tamarind Prawns
Ingredients
Large prawns (shrimps) 600 g
Tamarind pulp (asam 2 rounded (heaped) Tbsp,
Jawa) mixed with 4 Tbsp water
and strained
Salt 1 tsp
Sugar ½ tsp
Cooking oil 250 ml
Cucumber 1, sliced
Method
• Trim off eye portions and legs of prawns, but leave

unpeeled.
• In a mixing bowl, combine thick tamarind juice, salt,

pepper and sugar. Mix in prawns and leave for
15 minutes.
• Heat oil in a wok until hot. Fry prawns over moderate

heat for 3–5 minutes or until prawns are cooked.
• Arrange prawns on a serving dish garnished with

cucumber slices.
Melaka49
Pada (Salted Fish Pickle)
Ingredients
Salted fish 600 g, preferably threadfin
(ikan kurau/senangin)
Cooking oil 375 ml
Vinegar 500 ml
Sugar 240 g, boiled in 65 ml
water until dissolved
Shallots 15, peeled
Vindaloo curry powder
(page 66) 5 Tbsp, mixed with 5 Tbsp
water into a paste
Method
• Wash and drain salted fish, then cut into 2-cm square pieces. Leave pieces
to dry in the sun for 2 hours.
• Heat oil in a wok. Deep-fry salted fish over low heat for 7–10 minutes or until
golden brown and crisp. Drain from oil.
• Strain oil from wok into an earthen pot, then place over heat.
• When oil is hot, fry ground ingredients over low heat until fragrant.
• Add vinegar, tamarind juice and sugar syrup. Bring to a slow boil and simmer
for 12–15 minutes or until gravy is thick and a thick layer of oil separates.
• Cool gravy thoroughly before adding in fried salted fish. Store in airtight jars.
Note: Salted fish pickle keeps well, for as long as a year, in the refrigerator. It
goes well with rice and is delicious as a sandwich spread. Instead of salted
fish, fresh fish, preferably Spanish mackerel (ikan tenggiri), can be used.
Deep-fry fish slices until cooked then pour prepared gravy over fish.
Melaka51
Squid in Tamarind
Ingredients
Squid 450 g, small–medium
Tamarind pulp (asam Jawa) 3 Tbsp, mixed with 625 ml
water and strained
Sugar 1 dsp
Salt 1 tsp
gelugur) 3 pieces
Lemon grass (serai) 2 stalks, crushed
Red chillies 4, stems retained and split
lengthways
Green chillies 4, stems retained and split
lengthways
Method
• Wash and clean squids, removing entrails and ink

sacs.
• Except chillies and squids, put all other ingredients

into a pot. Bring to the boil.
• Add chillies and simmer gently for 10 minutes.
• Add squids and cook for 3–4 minutes or until just

cooked.
Rendang Daging Lembu
Ingredients
Beef 600 g
Coconut milk 1.25 litres, squeezed from
Skinned coconut ½, grated, for kerisik
(page 11)
Turmeric leaves (daun
kunyit) 2
Salt 1½ tsp
Coriander seeds
biji) 1 tsp
Shallots 12, peeled
Galangal (lengkuas) 4-cm knob, peeled
Method
• Cut beef into 0.6-cm thick slices and drain in a

colander.
• Into an earthen pot, put beef, ground ingredients and

coconut milk. Bring to a slow boil and simmer gently
for 1 hour 15 minutes, stirring frequently, until gravy
is thick.
• Add kerisik, turmeric leaves and salt. Continue stirring

until gravy is almost dry and meat tender.
52
Daging Masak Asam Tumis
Ingredients
Beef 600 g
Cooking oil 4 Tbsp
Galangal (lengkuas) 4-cm knob, lightly crushed
Tamarind pulp (asam 2 rounded (heaped) dsp,
and strained
Salt 1½ tsp or to taste
Shallots 15, peeled
Turmeric
Method
• Cut meat into 0.6-cm thick slices and drain in a

colander.
• In an earthen pot, heat oil and fry ground ingredients

• Add beef slices and stir-fry for a few minutes.
• Add lemon grass, galangal and tamarind juice. Bring to

the boil and simmer gently for 30 minutes or until meat
is tender and gravy thick.
• Stir in salt to taste.

Beef Semur (Stew)
Ingredients
Beef 600 g, cut into
5 × 2.5 × 2.5-cm chunks
Ground white
pepper 1 dsp
Vinegar 2 Tbsp
Cooking oil 2 Tbsp
Onions 2, large, peeled and sliced
Hot water 1.5 litres
Potatoes 4, peeled and kept whole
Salt 1 tsp
Spices
Nutmeg (buah pala) ¼ piece
Cinnamon (kayu
manis) 2.5-cm stick
Method
• Season beef with pepper, both soy sauces and

vinegar. Leave for 30 minutes.
• Heat oil in a pot or wok and fry onions until

transparent.
• Add spices and fry until fragrant, then add beef and
stir for a few minutes.
• Pour in hot water and bring to the boil before

reducing heat. Cover and simmer for 1 hour, stirring
occasionally.
• Halfway through cooking, add potatoes and salt.

Melaka53
Sambal Udang Kering
Ingredients
Dried prawns (shrimps) 300 g
Cooking oil 3 Tbsp
Sugar 1 tsp
Shallots 8, peeled, sliced and crisp-fried
Shallots 240 g, peeled
Lemon grass
(serai) 6 stalks, sliced
Method
• Soak dried prawns in water for 30 minutes. Rinse, drain and squeeze dry.
• Either blend (process) prepared dried prawns or pound them using a mortar
and pestle until fine.
• Heat oil in a wok until hot. Fry ground ingredients over low heat for a few
minutes or until fragrant.
• Add ground prawns, then thick tamarind juice and sugar. Stir-fry continuously
until dry, then remove from heat.
• When cool, mix in crisp-fried shallots. Transfer to airtight jars to store.

Note: Sambal udang kering keeps well in the refrigerator. It is delicious with
toasted bread or as a sandwich spread.
Melaka55
Semur (Oxtail Stew)
Ingredients
Oxtail 1 kg, cut into 4-cm pieces
Water 2.25 litres
Cooking oil 2 Tbsp
Light soy
sauce 1 Tbsp
Potatoes 4, medium, peeled
and halved
Salt 1½ tsp
Vinegar 1 tsp
Cinnamon (kayu
manis) 2.5-cm stick
Method
• Into a pressure cooker, put oxtail and water. Cook for

30 minutes.
• Heat oil in a cooking pot or wok and fry onions until

transparent. Add ground spices and fry until fragrant.
• Add cooked oxtail and liquid from pressure cooker.

Bring to the boil.
• Add both soy sauces and potatoes. Simmer over low

heat until potatoes are cooked.
• Add salt and vinegar.

Ayam Tempra
Ingredients
Chicken 1 kg, cut into
bite-size pieces
Salt 1 tsp
Cooking oil 3 Tbsp
Shallots 15, peeled
Onions 3, peeled
Red
chillies 4
Sauce (combined)
Water 250 ml
Sugar 1 Tbsp
Salt 1 tsp
Method
• Season chicken with salt and set aside.
• Heat oil in a wok and fry sliced ingredients until

fragrant and transparent.
• Add chicken and stir-fry over high heat for 5–7 minutes
or until chicken is lightly browned.
• Add combined sauce ingredients and bring to the

boil, then cover and simmer for 15–20 minutes or until
chicken is tender and sauce thick.
56
Devil
Ingredients
Chicken 1.5 kg, cut into
bite-size pieces
Salt as needed
Cooking oil 4 Tbsp
Mustard
seeds 1 Tbsp
Rice vinegar 6 Tbsp
Water 315 ml
Red chillies 6
Shallots 12, peeled
Candlenuts (buah
keras) 8
Method
• Season chicken with 1 tsp salt and set aside.
• Heat oil in a wok and lightly brown onions, then add

ground ingredients and fry for 5 minutes.
• Add mustard seeds and rice vinegar. Bring to a slow

boil.
• Add chicken and fry for a few minutes, then add water.
• When liquid reaches the boil, reduce heat, add

potatoes and simmer until chicken is tender and
potatoes cooked.
• Add salt to taste.
Note: This version of Devil is delicious using leftover
roast chicken or roast pork. Add 1 Tbsp coriander to
ground ingredients and 125 ml water or gravy from
meat, if available.
Chicken Vindaloo
Ingredients
Chicken, pork or beef 1 kg
Cooking oil 4 Tbsp
Vindaloo curry
powder
(page 66) 3 Tbsp, mixed with a little
water into a paste
Vinegar 125 ml
Water 250 ml
Salt 1½ tsp
Shallot
s 15, peeled
Method
• Cut chicken into small pieces. If using pork or beef,

cut into 0.6-cm thick slices.
• Heat oil in a pan and fry ground ingredients for

1 minute, then add curry paste and fry until fragrant
and oil separates.
• Add vinegar, a little at a time, while frying combined

ground ingredients and curry paste.
• Add meat and fry over high heat for a few minutes,
then add water and salt.
• Simmer over low heat for 15 minutes or until meat is

tender and gravy thick.
Note: Vindaloo is a Portuguese Indian dish from Kerala.
If prepared vindaloo curry powder is unavailable, grind
20 pre-soaked dried chillies, 1½ Tbsp cumin and 2 tsp
mustard seeds into a paste with shallots, garlic and
ginger.
Melaka57
Feng (Curried Variety Meats)
Preparation: 1 hourCooking: 45 minutes
Ingredients
Cow’s or pig’s
intestine 300 g
Salt as needed
Vinegar as needed
Cow’s or pig’s lung 300 g, halved lengthways
Beef or pork 300 g
Cow’s or pig’s heart 300 g
Cow’s or pig’s liver 300 g
Cooking oil 175 ml
cut into strips
Coriander seeds
Fennel seeds (jintan manis biji) 1 dsp
Cumin seeds (jintan putih biji) 1 dsp
White peppercorns 1 Tbsp
Dried turmeric (kunyit kering) 2.5-cm knob, peeled,
or 1 tsp ground turmeric
(kunyit serbuk)
Shallots 10, peeled
Method
• Turn intestine inside out using a chopstick, then rub

with 2 tsp salt and some vinegar. Wash thoroughly,
drain and set aside.
• Rub lung with 2 tsp salt and some vinegar, then wash
thoroughly and drain.
• Into a pressure cooker, put prepared intestine and
lung. Add some water and cook for 30 minutes or until
tender.
• Drain cooked lung and intestine and leave to cool.

Discard remaining liquid. Cut cooled lung and intestine
into 0.6-cm cubes.
• Bring a saucepan of water to the boil. Add beef or pork

and heart. Cook for 15 minutes, then drain and set
aside.
• Into the same water, lower liver and cook for 5 minutes
or until just done. Drain and leave to cool. Reserve
500 ml of liquid to use as stock later.
• Cut cooled beef or pork, heart and liver into 0.6-cm

cubes. Set aside.
• Heat oil in a wok and lightly brown ginger. Drain strips

from oil and set aside.
• Add ground ingredients to oil and fry over low heat

until fragrant.
• Except liver, add all other diced ingredients and stir

well.
• Add stock and bring to a slow boil, then reduce heat

and simmer until meat is tender and very little liquid
remains.
• Mix in diced liver, fried ginger strips, 3 tsp salt and 2 Tbsp
vinegar.
Note: Feng is a traditional Portuguese Eurasian dish
served for Christmas.
Melaka59
Ayam Goreng Rempah
Ingredients
Chicken 1, 1.5 kg, cut into bite-size
pieces
Ground turmeric (kunyit) 1 tsp
Salt 2 tsp
Turmeric leaf (daun kunyit) 1
Red chillies 10
Shallots 10, peeled
Lemon grass
(serai) 3 stalks
Coriander seeds
Fennel seeds
(jintan manis biji) 1 tsp
Method
• Season chicken with ground turmeric and 1 tsp salt.

Leave for 30 minutes.
• Heat oil in a wok and deep-fry chicken for 15 minutes

or until golden brown. Drain and set aside.
• Remove oil from wok, leaving behind about 2 Tbsp.

Fry ground ingredients until fragrant and oil separates.
• Add turmeric leaf and fried chicken. Stir-fry over

low heat until chicken is well coated with ground
ingredients.
• Add remaining ingredients and season with 1 tsp salt
before removing from heat.
Kacang Panjang Masak
Lemak Udang
Ingredients
Long (snake) beans 360 g
Small prawns
(shrimps) 300 g, peeled
Salt ½ tsp
Cooking oil 3 Tbsp
(hae be) 60 g, soaked and coarsely
ground
Red chillies 5
Shallots 6, peeled
paste
(belacan) 1.25-cm cube piece
Method
• Cut long beans into 5-cm lengths. Set aside.
• Season peeled prawns with salt and leave for

15 minutes.
• Heat oil in a wok. Fry ground ingredients for a few
minutes, then add dried prawns and fry until fragrant.
• Add long beans and stir-fry for 1 minute, then pour

in coconut milk. Bring to the boil and simmer for
5 minutes or until beans are just tender but not too
soft.
• Add prawns and cook for 1 minute, then add coconut

cream. When liquid returns to the boil, remove from
heat.
60
Portuguese Acar
Ingredients
Green chillies 450 g, stems retained
Slaked lime
paste 1 Tbsp
Cucumber 1, quartered lengthwise,
soft portions discarded,
cut into 4-cm pieces
Salt 4 tsp
Cauliflower 240 g, cut into small pieces
Sugar 1 cup, mixed with 125 ml
water
Mustard seeds 2 Tbsp, washed and dried
in the sun
Cooking oil 100 ml
Vinegar 1.5 litres
Garlic 10 cloves, peeled, sliced
and crisp-fried
Dried prawns
(shrimps)
(hae be) 120 g, washed and drained
Method
• Wash green chillies in a basin of water mixed with

slaked lime paste. Drain and wash thoroughly with
water, then dry chillies with a clean cloth.
• Make a 5-cm slit from the stem end to the centre

of each chilli and remove seeds, if desired. Set aside.
• Rub cucumber pieces with 2 tsp salt, then lightly

squeeze to remove juice. Dry pieces in the sun
for 2 hours.
• Sprinkle cauliflower pieces with 2 tsp salt and set
aside.
• Into a small saucepan, put combined sugar and water.

Bring to a slow boil and cook until sugar dissolves.
Remove syrup from heat and set aside.
• Lightly crush mustard seeds and remove outer skins.

Set aside.
• Heat oil in a pan and fry ground ingredients until

fragrant.
• Add vinegar and bring to a slow boil, then add syrup

and stir until liquid returns to the boil.
• Remove from heat and pour into a deep bowl. Allow

vinegar mixture to cool completely.
• To cooled liquid, add prepared mustard seeds, green

chillies, cucumber and cauliflower pieces, as well as
crisp-fried garlic slices. Stir well and leave for 3 days
before serving.
Melaka61
Ayam/Babi Pong Tay
(Stewed Chicken or Pork)
Ingredients
Chicken 1 kg, or 600 g streaky pork
Salt 1 tsp
Cooking oil 3 Tbsp
Preserved soy beans
(tau cheo) 2 Tbsp
Dried Chinese 4–5, soaked to soften
mushrooms and stems discarded
Water 500 ml
Shallot
s 180 g, peeled
Method
• Cut chicken into small pieces. If using pork, cut into 5 × 2.5-cm pieces. Season
meat with ½ tsp salt and set aside.
• Heat oil in a wok and fry ground ingredients for 2 minutes.
• Add preserved soy beans and fry over low heat until fragrant.
• Add mushrooms, then meat and stir-fry for a few minutes.
• Add water and dark soy sauce and bring to the boil. Reduce heat, cover and
simmer for 15 minutes.
• Add potatoes and ½ tsp salt. Simmer gently for 12–15 minutes more or until
meat is tender and sauce quite thick.
Melaka63
Chicken Debal Curry
Ingredients
Chicken 1.5 kg, cut into bite-size
pieces
Salt 2 tsp
Cooking oil 4 Tbsp
Mustard seeds 1 Tbsp, lightly crushed
Water 375 ml
Shallots 6, peeled
Red
chillies 3
Red chillies 5
Shallots 15, peeled
Candlenuts (buah
keras) 8
Coriander seeds
Ground turmeric
Rice vinegar 1½ Tbsp
Mustard 2 tsp
Method
• Season chicken with 1 tsp salt and set aside.
• Heat oil in a wok and lightly brown sliced ingredients.

• Add ground ingredients and fry for 5 minutes, then add
mustard seeds and fry until fragrant.
• Add chicken and fry for a few minutes, then add water.
Bring to the boil.
• Reduce heat, cover and simmer for 15 minutes, stirring

occasionally, or until chicken is tender.
• Add combined ingredients and 1 tsp salt. Stir well and

remove from heat.
Note: Debal or devil curry, as it is more popularly known,
refers to hot curry.
Melaka65
Vindaloo Curry Powder
Preparation: 20 minutes
Ingredients
Dried chillies 600 g, stems removed
Cumin seeds (jintan putih biji) 600 g
Mustard seeds 300 g
Method
• Separately wash ingredients, then transfer to large flat

trays or bamboo baskets.
• Dry spices in the sun for 2–3 days, turning occasionally

to make sure ingredients are thoroughly dried.
• When well dried, send spices to the mill to be ground

into a fine powder. Spread out and leave to cool before
storing in airtight containers.
• The curry powder will keep for a few months.

Note: Use vindaloo curry powder for chicken, beef or
pork vindaloo (page 57) and pada — salted or fresh fish
pickle (page 51).
Pengat
Preparation: 10 minutesCooking: 50 minutes Serves 6
Ingredients
Yam (taro) 700 g
1 grated coconut mixed
with a little water
Sugar 90 g
Screwpine (pandan) 4, washed and knotted
leaves
Bananas (raja variety) 4, medium
Method
• Peel yam and cut into thirds, then steam over rapidly
boiling water for 25 minutes. Cut cooled yam into thick
5 × 2.5-cm pieces.
• Into a saucepan, put coconut milk, palm sugar, sugar

and screwpine leaves. Simmer for 5 minutes, stirring
gently, to melt sugar.
• Add in steamed yam and simmer gently for 15 minutes

more.
• Meanwhile, peel and diagonally cut bananas into thick

slices and add to coconut milk mixture.
• When mixture reaches the boil, add coconut cream.
• Serve hot or cold, for tea or as a sweet.

66
Laksa Lemak Melaka
Ingredients
Cooking oil 150 ml
Large prawns (shrimps) 1 kg, unpeeled
3 grated coconuts with
Fish cakes 3, sliced
Salt 3 tsp
Fresh thick round rice
(laksa) 1.5 kg, or 2 packets of
noodles dried variety, scalded
and drained
Red chillies 6
paste
(belacan) 5 × 4-cm piece
Galangal (lengkuas) 5 × 2.5-cm knob, peeled
(hae be) 60 g
Garnishing
Bean
sprouts 600 g, tailed and scalded
Cucumbers 2, peeled and shredded
Mint leaves 2 sprigs
Method

and oil separates.
• Add large prawns and stir-fry for 3 minutes or until
prawns are cooked. Dish out prawns only and set
aside to prevent overcooking.
• Pour in coconut milk and bring to the boil. Add fish

cake slices.
• When liquid returns to the boil, return prawns. Add

salt.
• To serve, put some noodles into individual serving

bowls, then top with a little of each garnishing
ingredient. Ladle gravy, with prawns and fish cake
slices, over.
Melaka67
Popiah
Preparation: (filling and garnishing) 2 hours; (egg skins) 1 hour 15 minutes
Makes approximately 48–50 medium-size rolls
Ingredients
Egg skins* 1 recipe
Chinese lettuce 2 bunches, leaves
separated
Red chillies 20, ground
Garlic 3 whole pods, peeled and ground
Black sweetened soy
sauce
(tee cheo)
Cucumber 1, large, peeled if desired and
finely shredded
Filling** 1 recipe (page 70)
Small prawns (shrimps) 300 g, peeled and steamed
Eggs 5, made into thin omelettes with
¼ tsp each of salt and ground white
pepper added, then finely sliced
Crabs 4, medium, steamed until cooked
and meat extracted
Roasted skinned peanuts 300 g, ground
Shallots 300 g, peeled, sliced
and crisp-fried
Method
• To assemble a popiah roll, put an egg skin on a plate and place a piece of
lettuce on top, just below the centre.
• Spread on desired amounts of ground chillies and garlic, as well as black

sweetened soy sauce. Top with bean sprouts and cucumber shreds.
• Drain about 2 Tbsp filling of gravy and place on top, then add on a few prawns,
omelette strips and some crabmeat. Sprinkle on ground peanuts and crisp-
fried shallot slices.
• Fold lower edge of egg skin over ingredients, then fold in left and right edges.
Roll up Swiss-roll style.
Melaka69
*Egg Skins
Eggs 10
Water 2.125 litres
Salt ½ tsp
Cooking oil for greasing
Method
• Into a bowl, crack eggs and lightly beat with a fork.

Gradually stir in water, then set aside.
• Into a second bowl, sift flour. Gradually add in egg

mixture together with salt. Blend well.
• Strain mixture to remove lumps. Leave for 20 minutes.
• Lightly grease a 25-cm non-stick pan with a brush,

then heat.
• Pour on a ladleful (about 3 Tbsp) of batter or enough

to thinly spread over base. Cook over very low heat
for 2 minutes or until pancake leaves side of pan.
• Remove and place on a flat dish. Repeat process,

stacking cooked egg skins, until batter is used up.
**Filling
Chicken meat or pork
belly 600 g, cut into thin strips
Small prawns (shrimps) 600 g, peeled and shells
reserved for stock
Salt as needed
Water 2.25 litres
Cooking oil 7 Tbsp
and minced
Preserved soy beans 5 Tbsp, lightly ground
(tau cheo)
Yam bean (bangkuang) 2 kg, peeled and shredded
Bamboo shoots 3 cans (each 552 g),
drained and shredded
Firm bean curd (tau kwa) 10 pieces, cut into strips
and fried
Method
• Separately season meat strips and prawns with 1 tsp

salt each and set aside.
• Boil prawn shells in water for 5–10 minutes for stock.

Strain stock and discard shells.
• Heat oil in a wok and lightly brown garlic. Add prawn

stock and bring to the boil, then add yam beans and
bamboo shoots.
• When liquid returns to the boil, add meat and simmer

gently for 1 hour 30 minutes. Alternatively, pressure
cook for 30 minutes.
• Add bean curd, prawns and salt to taste. Simmer for

10 minutes more.
• This filling may be prepared a day early, kept

refrigerated and reheated before use.
Note: Prepare garnishing ingredients — ground chillies
and garlic, scalded bean sprouts, cucumber shreds,
steamed prawns, omelette shreds, crabmeat, ground
peanuts and crisp-fried shallot slices — while cooking
filling. To cut preparation time, crabmeat can be
extracted a day ahead and frozen. Roasted ground
peanuts and crisp-fried shallot slices can also be
prepared well ahead and kept in airtight containers.
To make smooth egg skins, pan has to be just hot
to set skin. If it is too hot, skin will turn out perforated.
70
Kuih Buah Melaka
Preparation: 20 minutesCooking: 10 minutesMakes 38–40
Ingredients
Glutinous rice flour 240 g
Palm sugar (gula
Melaka) 120 g, cut into small pieces
Skinned coconut ½, grated, mixed with
a pinch of salt
Boiling water 190 ml
Screwpine (pandan) juice 1 Tbsp
Method
• Into a bowl, sift glutinous rice flour. Add combined

ingredients and mix well, kneading into a firm lump
of dough.
• Form marble-size balls from dough. Lightly flatten

each ball and fill with 1–2 pieces of palm sugar.
Press edges together and reshape into small balls.
• Half fill a saucepan with water and bring to the boil.

Lower in glutinous rice balls, a few at a time.
• When cooked, glutinous rice balls will rise to the

surface. Drain with a perforated ladle and roll them in
grated coconut.
Note: Kuih buah melaka is also commonly known as
kuih onde-onde. To obtain screwpine juice, pound
5–6 leaves with a little water using a mortar and pestle
or blend in a blender (food processor). Press out juice
and strain.
Bolu Koku
(Coconut Sponge Cake)
Preparation: 20 minutesBaking: 50 minutes
Ingredients
Ground cinnamon
(kayu manis serbuk) ¼ tsp
Eggs 6, large
Castor (superfine) sugar 300 g
Vanilla essence
(extract) 1 tsp
Grated skinned coconut 240 g, finely ground
Salt a pinch
Method
• Sift flour and ground cinnamon together. Set aside.
• Whisk eggs, sugar and vanilla essence until light and

fluffy. Gradually add in sifted flour, then stir in ground
coconut and salt.
• Pour batter into a greased 22-cm tube pan and bake

in an oven preheated to 175°F/350°F for 50 minutes
until top is golden brown.
Melaka71
Ayam Sioh (Tamarind Chicken)
Ingredients
8 large pieces
Cooking oil 6 Tbsp
Tamarind Sauce
Tamarind pulp (asam Jawa) 360 g, mixed with 815 ml
water and strained
Rice vinegar 1½ Tbsp
Sugar 10 Tbsp
Salt 2 tsp
Ground coriander
(ketumbar serbuk) 3 Tbsp, made by pounding
coriander that has been
dry-fried until fragrant
Shallot
s 12, peeled
Method
• In a mixing bowl, combine all sauce and ground ingredients. Mix in chicken
pieces and leave to marinate overnight in the refrigerator.
• On cooking day, pour tamarind sauce into a pot and bring to a slow boil.
• Add chicken pieces and cook over moderate heat for 20 minutes or until
chicken is tender.
• Remove chicken pieces and drain in a colander. Continue cooking sauce,

stirring frequently, until thick. Remove from heat.
• Heat oil in a wok until hot. Fry chicken pieces for a few minutes or until brown.
• Arrange on a dish and pour thick sauce over.
• Serve hot or cold.

Melaka73
Rendang Ayam Negeri Sembilan
Ingredients
bite-size pieces
Salt as needed
Coconut cream 1 litre, squeezed from
1½ grated coconuts
with a little water added
kunyit) 2
Grated skinned coconut 4 Tbsp, for kerisik (page 11)
padi) 20
Method
• Into a mixing bowl, put chicken, 1 tsp salt, shallots, garlic, lemon grass and
ground ingredients. Mix well and leave for 30 minutes.
• Transfer marinated meat to a pot and add coconut cream. Bring to a slow boil.
• Add turmeric leaves and simmer gently, stirring constantly, until gravy is thick.
• Stir in kerisik and salt to taste, then simmer until chicken is tender and very little
gravy remains.
Negeri Sembilan77
78
Ikan Sembilang Masak
Lemak Cili Padi
Ingredients
Catfish (ikan keli) 450 g, cut into 5-cm thick
slices
Salt as needed
Turmeric leaf (daun kunyit) 1, torn through lengthways
to get full fragrance
gelugur) 2 pieces
padi) 20
Shallots 7, peeled
Method
• Into a pot, put ground ingredients, turmeric leaf, dried

sour fruit and coconut milk. Bring to a slow boil,
stirring frequently.
• Add fish and simmer for 12 minutes or until gravy is

thick. Add coconut cream and salt to taste.
• Serve with white rice.
Udang Goreng Cili Padi
Ingredients
Prawns (shrimps) 12, medium-large, feelers
and legs trimmed
Salt as needed
Sugar ½ tsp
Cooking oil 2 Tbsp
Ground turmeric
(kunyit serbuk) ½ tsp
and strained
Red chilli 1, seeded and sliced
padi) 30
Method
• Season prawns with 1 tsp salt and sugar. Leave for

15 minutes.
• Heat oil in a wok. Fry ground ingredients and ground

turmeric for 1 minute.
• Add onions and fry until transparent and fragrant, then

add tamarind juice and bring to the boil.
• Add prawns and stir-fry for 2 minutes, then cover wok

and allow to cook for 3 minutes.
• Uncover and add salt to taste. Add chilli slices last.

• Serve hot with rice.
Daging Masak Cili Padi
Ingredients
Beef 600 g
Grated skinned 2 rounded (heaped) Tbsp,
coconut for kerisik (page 11)
padi) 30
Shallots 12, peeled
Method
• Score meat before cutting into thin 4-cm slices.
• Into a pot, put meat, ground ingredients and coconut

milk.
• Bring to the boil, then simmer gently for 30 minutes

or until meat is tender.
• Add kerisik and salt to taste. Simmer for 5–10 minutes

more or until gravy is thick.
Rendang Minangkabau
Ingredients
Beef 1 kg
Skinned coconuts 2, grated
gelugur) 1 piece
Cooking oil 3 Tbsp
padi) 10
Shallots 15, peeled
Shallot
s 8, peeled
Method
• Cut beef into 0.6-cm thick slices. Set aside.
• Reserve 4 Tbsp grated coconut for kerisik (page 11).

With sufficient water added, squeeze remaining coconut
for 1.5 litres coconut milk.
• Into a pot, put beef slices and ground ingredients. Mix

well and leave to marinate for 15 minutes.
• Pour in coconut milk and bring to a slow boil. Then, add

lemon grass and dried sour fruit. Simmer over low heat,
stirring frequently, until gravy is quite thick.
• Add kerisik and continue simmering, stirring all the time,

until meat is tender and gravy thick. Stir in salt to taste.
• Separately heat up oil in a saucepan. Brown sliced
ingredients, then add to rendang.
Negeri Sembilan79
80
Fried Mee Sua
Ingredients
Fine rice vermicelli (mee
sua) 300 g, left unwashed
Bean sprouts 450 g, tailed
Water 1.5 litres
Chicken or pork 150 g, cut into strips
Salt 1 tsp
Anchovy (ikan bilis) or
chicken stock 750 ml
Chinese flowering cabbage
(chye sim) 4 stalks, cut into 5-cm
lengths
Spring onions (scallions) 2, cut into 2.5-cm lengths
Coriander leaves (cilantro) 1 sprig, cut into 2.5-cm
lengths
Red chillies 3–4, sliced and combined
with 2 Tbsp light soy sauce
Method
• Deep-fry vermicelli, a bundle at a time, in hot oil until

light golden, turning over quickly with chopsticks.
Vermicelli will sizzle in hot oil; remove as soon as
sizzling stops, takes about 15 seconds. Drain in a
colander.
Add bean sprouts and fry for 1 minute. Dish out and set
aside.
• Pour water into wok and bring to the boil. Add fried
vermicelli and cook for 1–2 minutes or until soft.
Immediately pour vermicelli into a colander and drain
well.
• Heat 3 Tbsp oil in a clean wok and brown shallots and

garlic. Add meat and stir-fry for 2 minutes, then add
prawns, salt and pepper. When cooked, dish out and
set aside.
• Pour stock into wok and bring to the boil. Add Chinese
flowering cabbage, stems before leaves, then add light
soy sauce. Cook for 1 minute.
• Return vermicelli, bean sprouts, meat and prawns

to wok and mix well. Then, add spring onions and
coriander. Serve hot with chilli slices in light soy sauce.
Lor Mee
Ingredients
Squid 300 g, small–medium, cleaned
Salt as needed
Ground white pepper 1½ tsp
Cooking oil 3 Tbsp
fresh chicken stock 1.75 litres
Carrot 1, cut into 5-cm strips
Chinese (napa) cabbage 4 leaves, cut into 1.25-cm
strips
Dark soy sauce ½ tsp
Fish balls 12
Fresh yellow (Hokkien)
noodles 1 kg
Black vinegar 4 Tbsp
Cornflour (cornstarch) 3 Tbsp, mixed with 125 ml
Coriander (cilantro) 2 sprigs, chopped
Red chillies 3–4, sliced, combined with
2 Tbsp light soy sauce
Method
• Separately season meat, prawns and squid, each with

½ tsp salt, ½ tsp pepper and 1 tsp light soy sauce.
• Heat oil in a wok and brown shallots and garlic. Add

chicken or pork and stir-fry for 2 minutes, then add
prawns and squids. Stir-fry until just cooked. Dish out
and keep aside.
• Pour stock into wok and bring to the boil. Add carrot
and cabbage, soy sauces and fish balls. Simmer for
5 minutes.
• Add noodles and bring to a slow boil over moderate heat.

Stir in vinegar, 1 tsp salt and thickener.
• Drizzle in beaten eggs over boiling gravy, stirring gently.

Lastly, add spring onions and coriander.
• Serve hot with chilli slices in light soy sauce or sambal
belacan (page 120).
Sang Meen
Ingredients
Fresh egg (wonton)
noodles 300 g
Cooking oil 1 Tbsp
Sesame oil 1 tsp
Red chillies 3–4, sliced and combined
with 2 Tbsp light soy
sauce
Sauce
Squid 120 g, small–medium,
cut into 1.25-cm pieces
Salt 1½ tsp
Sesame oil 1½ tsp
Ground white pepper
Cooking oil 2 Tbsp
Garlic 3 cloves, peeled and
minced
fresh chicken stock 500 ml
Chinese (napa) cabbage 1 leaf, cut into 0.6-cm strips
Chinese flowering
cabbage 2–3 stalks, leaves and
(chye sim) stems separated then
cut into 5-cm lengths
Cornflour (cornstarch) 1½ Tbsp, mixed with
65 ml water or stock to
make thickener
Light soy
sauce ½ Tbsp
Salt ½ tsp
Method
• Prepare noodles. Half fill a saucepan with water and
bring to a rapid boil. Scald noodles for under 1 minute.
Drain with a large wire-mesh ladle and immediately dip
into a basin of cool water for a few seconds.
• Rescald noodles in boiling water for a few seconds

before draining well and transferring to a deep dish.
Mix in 1 Tbsp oil and 1 tsp sesame oil, then set aside.
• Prepare sauce. Separately season meat, prawns and

squids, each with ½ tsp salt, ½ tsp sesame oil and a
dash of pepper. Set aside, preferably for 15 minutes.
• Heat 2 Tbsp oil in a wok and brown garlic. Put in meat

and stir-fry over high heat for 1 minute. Add prawns,
then squid. Stir-fry until cooked. Dish out and leave
aside.
• Pour stock into wok, add combined seasoning

ingredients and bring to a rapid boil. Add Chinese
cabbage and flowering cabbage, stems before leaves.
• When vegetables are just cooked, return meat, prawns

and squids to wok. Allow liquid to return to the boil
before stirring in thickener.
• Pour boiling hot sauce over noodles and serve

immediately with combined chilli slices and light soy
sauce.
Negeri Sembilan81
Rendang Rembau
Preparation: 30 minutesCooking: 2 hours
Ingredients
Beef 1 kg, cut into 5-cm slices
Grated skinned 1 cup, for kerisik (page 11),
coconut coarsely ground
Water 750 ml
Salt 2 tsp
Cooking oil 3 Tbsp
Coriander (ketumbar
biji) 1 cup, roasted
Black peppercorns 1 Tbsp, toasted
Method
• In a mixing bowl, combine both lots of ground

ingredients. Mix in beef slices and leave for 15 minutes.
• In a wok, combine seasoned beef, lemon grass,

shallots, garlic, kerisik and water.
• Bring to the boil, then reduce heat and cook for

40 minutes, stirring occasionally.
• Add coconut milk and return to the boil, then simmer
over low heat for 40 minutes, stirring continuously to
ensure mixture does not stick to wok.
• When meat appears oily and dish is almost dry, reduce

heat further. Add salt and oil and continue stirring for
20–25 minutes or until beef is dark brown and truly dry.
Note: Coriander seeds and black peppercorns can
be placed in an oven preheated to 175°C/350°F for
20–25 minutes, stirring occasionally for even toasting,
or pan-fried over medium heat for about 5 minutes or
until fragrant. Wash coriander in lots of water before
toasting. You’ll be amazed to find the great amount of
grit settling at the bottom of the container. To save time,
coriander, peppercorns and kerisik can be milled dry.
Rendang rembau is dry and looks dark brown.
It tastes deliciously different and is almost crisp out
of the pan. It can be stored for a couple of weeks.
Negeri Sembilan83
Lemang (Bamboo Glutinous Rice Rolls)
Preparation: 1 hour Cooking: 4 hours
Ingredients
Glutinous rice 4 kg
Coconuts 5, grated
Coarse salt 4 Tbsp
Green bamboo 24–26, each about 50-cm
segments long and 5 cm in diameter
Young banana leaves 24–26, long edges trimmed,
cut into pieces 55 cm
in length and wide enough
to line the interiors of
bamboo segments
Firewood
Method
• Wash glutinous rice thoroughly, then soak in water

for 1 hour.
• Meanwhile, with sufficient water added, squeeze

grated coconuts for enough coconut milk to cover
rice for cooking.
• Drain rice and transfer to a large container. Add salt

and enough coconut milk to cover rice completely.
Mix well to dissolve salt.
• Line each segment of bamboo with a banana leaf,

underside rolled in. This was traditionally done with
a banana leaf stem that has been split along three-
quarters of its length. Clip the long edge of banana leaf
in between the split stem, then roll up tightly. Insert
rolled leaf into hollow bamboo segment and carefully
remove banana stem.
• Stamp bamboo segment on the ground to ensure that
banana leaf goes right down to the bottom.
• Using a dessertspoon, fill four-fifths of lined bamboo

segment with rice and just enough coconut milk to
cover rice.
• Stamp filled bamboo segment on the ground twice to

firmly pack rice. Fold and tuck in top end of banana leaf
to seal in rice. Repeat until ingredients are used up.
• Start a fire. Arrange bamboo segments in a neat row,

propped against a horizontally secured pole about
70 cm away from the fire. Cook for between 3 hours
30 minutes and 4 hours, turning segments frequently to
prevent burning. While turning, stamp segments twice
again to pack in rice.
• When rice is cooked, split the bamboo segments with

a sharp knife. Cut glutinous rice rolls into 2.5-cm thick
pieces. Serve with your favourite rendang dish.
Note: Lemang is a firm Hari Raya favourite and it is
usually prepared by elders in the kampung, or rural
village, where bamboo and firewood are readily
available. It is so important with most kampungfolk
that wives would quarrel bitterly with their husbands
if glutinous rice had not been purchased for this
specialty in anticipation of Hari Raya celebrations.
Lemang will keep well for 3–4 days without
refrigeration if the glutinous rice was thoroughly washed
before cooking. In other words, the rice should have
been washed in multiple changes of water, with the last
of which emerging clear.
Negeri Sembilan85
Dodol
Preparation: 15 minutesCooking 2 hours 30 minutes
Ingredients
Glutinous rice
flour 1 kg
Syrup
Sugar 240 g
Water 250 ml
Screwpine (pandan)
leaves 3, washed and knotted
Method
• Into a saucepan, put all syrup ingredients and cook until both sugars are
completely dissolved. Set aside.
• Put glutinous rice flour into a bowl and blend with coconut milk until smooth.
Strain mixture into a large non-stick pan.
• Cook mixture over low heat, stirring all the time with a wooden spoon, until
mixture starts to thicken.
• Strain palm sugar syrup into flour mixture and continue stirring for 2 hours or
until mixture turns into an oily lump of dark brown dough.
• Transfer dough to a mengkuang (screwpine mat) basket. If unavailable, divide

dough into two 25 × 15-cm ungreased pyrex dishes.
• Smoothen surface with a plastic spatula and leave to cool completely,

preferably overnight, before cutting.
Note: Different brands of store bought palm sugar vary in quality, which affects
the colour of the dodol. Generally, the better the quality, the darker the brown.
Fish Head Curry
Ingredients
Fish head 1, about 1 kg
Salt as needed
Cooking oil 5 Tbsp
Fish curry powder 30 g, mixed with 3 Tbsp water
into a paste
Tamarind pulp (asam 90 g, mixed with 250 ml water
Jawa) and strained
Lady’s fingers (okra) 10
Tomatoes 3, halved
Red chillies 5
Green chillies 5
Sugar 1 tsp
Dried chillies 25
Shallots 12, peeled
paste
Method
• Clean fish head thoroughly and rub with 1 tsp salt.
• Heat oil in a wok and fry ground ingredients for 3 minutes.
• Add curry powder paste and fry until fragrant and oil separates.
• Pour in tamarind juice and coconut milk. Bring to the boil, then reduce heat
and simmer for 5 minutes.
• Add lady's fingers, then tomatoes and chillies. Simmer for 5 minutes.
• Stir in sugar and 1½ tsp salt and lastly, lower in fish head. Cook for 10 minutes
or until fish is done.
• Serve hot with white rice.

Selangor91
Stuffed Horse Mackerel
Ingredients
Horse mackerels (ikan
cupak) 3, large
Salt 1½ tsp
Cooking oil 4 Tbsp
Lettuce 1 small head
(hae be) 90 g, washed and
drained dry
Red chillies 6
paste
Shallots 8, peeled
Method
• Wash and clean fish, then remove and discard hard

outer skins. Make deep slits parallel to the backbone
on both sides of each fish, taking care not to cut right
through.
• Rub fish with salt, then smear ground ingredients into

slits and cavities.
• Heat oil in a wok until hot. Cook fish for 3–4 minutes
on each side. When well browned, remove and drain
well.
• Serve hot on a bed of lettuce leaves.

Fish Slices with Cauliflower
Ingredients
Threadfin (ikan kurau/
senangin) 600 g, central portion
Cornflour (cornstarch) 1 tsp + 1 rounded (heaped)
tsp, mixed with 1 Tbsp

Salt as needed
frying
Cauliflower 240 g, cut into pieces
Carrot 10 slices, peeled if desired
and parboiled
Leek 1 stalk, green portion
discarded, cut into 5-cm
lengths
Canned button mushrooms ½ can (365 g), halved
Fresh chicken stock 190 ml
Sesame oil ¼ tsp
Peas 1 Tbsp
Rice wine 1 tsp
Oyster sauce ½ Tbsp
Ground white
pepper ¼ tsp
Method
• Cut fish into 4 × 2.5 × 1.25-cm pieces, then mix with

egg, cornflour and 1 tsp salt.
• Heat oil for deep-frying in a wok. Add cauliflower pieces
and stir for 10 seconds. Remove and set aside.
• Add fish slices to wok and deep-fry for 1 minute, then

dish out and set aside.

Lightly brown garlic, then add fried cauliflower, carrot,
leek and mushrooms. Fry for 2 minutes.
• Add combined ingredients, then fried fish. Pour in stock

and bring to a quick boil.
• Add sesame oil, salt to taste, and peas. Stir in thickener

and serve hot, garnished with spring onion.
92
Sweet and Sour Fish
Ingredients
Garoupa (ikan kerapu) 600 g, 2 slits made across
each side
Salt 1½ tsp
Cornflour (cornstarch) 1½ Tbsp
frying
Sauce
Cooking oil 1½ Tbsp
minced
Onions 2, peeled and cut into
wedges
Red chillies 2, cut into strips
Ginger 2 slices, peeled and cut
into strips
Cucumber 1, soft portion removed and
cut into wedges
Cornflour 1½ Tbsp, mixed with 2 Tbsp
(cornstarch) water to make thickener
Plum sauce ½ Tbsp
Water 500 ml
Chilli sauce 2 Tbsp
Sugar 1 Tbsp
Salt ½ tsp
Garnishing
Spring onion (scallion)
Method
• Rub fish with 1½ tsp salt and 1½ Tbsp cornflour.

• Heat oil for deep-frying in a wok until hot. Lower in
fish and fry for 15 minutes or until fish is cooked and
golden.
• Drain fish and place on an oval serving dish. Set aside.
• Prepare sauce. Heat oil in a wok and fry garlic, onions,

chillies and ginger for 1 minute. Then, add combined
ingredients.
• When liquid reaches the boil, put in cucumber,

tomatoes and thickener. Lastly, stir in plum sauce.
• To serve, pour sauce over fish and garnish. Serve hot.
Shark’s Fin Soup
Ingredients
Crabs 600 g, preferably with roe,
steamed, with meat and
roe separately extracted
Eggs 2, lightly beaten with
2 Tbsp water
Corn oil 2 Tbsp
Rice wine 1 Tbsp
Pre-prepared shark’s
fin 180 g, washed and drained
Salt 1 tsp
Cornflour (cornstarch) 2 Tbsp, mixed with 2 Tbsp
Corn oil 1 Tbsp
Method
• Mince crab roe and stir into beaten egg mixture. Set
aside.
• Heat 2 Tbsp corn oil in a wok until hot. Add rice wine,
then chicken stock and bring to the boil.
• Add shark’s fin and stir well, then add salt, soy sauce,
pepper and crabmeat.
• When liquid returns to the boil, add thickener and

simmer over low heat. Gradually stir in beaten egg
mixture and add 1 Tbsp corn oil.
• Serve immediately.
Selangor93
Fish Maws Topped with Prawns
Preparation: 25 minutesSteaming: 12 minutesCooking: 5 minutes
Ingredients
Dried fish maws (hee peow) 75 g
Alkaline water (kan sui) 1 tsp
Prawns (shrimps) 1 kg, peeled and minced
Egg whites 1 lightly beaten
Salt ½ tsp
Ground white pepper ¼ tsp
Crab roe
Rice wine 1 dsp
Crabmeat 240 g
Button mushrooms 8–10, sliced
Snow peas 10, or 90 g peas
(optional)
Sauce (combined)
Salt ½ tsp
Cornflour
(cornstarch) 1 tsp
Method
• Dry fish maws in the sun for 1 hour, then deep-fry until
puffy.
• Soak fried maws in a basin of water until soft. Fish

maws are light and tend to float, so be mindful to weigh
them down.
• Cut soaked and softened fish maws into matchbox-size

pieces; there should be about 24.
• Drain maw pieces well before mixing with alkaline water.
Then, wash thoroughly with water, squeeze dry and set
aside. Hard pieces, if any, should be discarded.
• Season prawn meat with 1 egg white, salt and pepper.

Then, beat with a spoon until mixture is sticky.
• Spread a spoonful of prawn meat atop each fish bladder.

Top with a little crab roe. If unavailable, substitute with
a little minced carrot.
• With prepared fish maws on a serving dish, steam for

12 minutes.
• Heat 1 Tbsp oil in a wok. Add rice wine, then crabmeat,

mushrooms and snow peas or peas. Stir-fry for
1–2 minutes.
• Add combined sauce ingredients and bring to the boil.

As soon as liquid thickens, spoon half the sauce over
steamed fish maws.
• Stir beaten egg white into remaining gravy. When it

returns to the boil, pour over fish maws.
• Garnish with coriander, if desired. Serve hot.

Selangor95
Scrambled Eggs with
Shark’s Fin
Ingredients
Pre-prepared shark’s fin 180 g
Cooked crabmeat 180 g
Chicken 60 g, steamed or boiled
until cooked and cut
into strips
Eggs 6
Corn oil 1 Tbsp
Salt 1 tsp
Rice wine 1 dsp
Cooking oil 6 Tbsp
Bean sprouts 60 g, heads and tails
pinched off
Spring onion (scallion) 1, cut into 2.5-cm lengths
Coriander leaves
(cilantro) 2 sprigs
Chinese lettuce 1–2 bunches
Method
• Wash shark’s fin and drain well.
• Into a mixing bowl, put shark’s fin, crabmeat, chicken,

eggs, 1 Tbsp corn oil, pepper, salt, soy sauce and rice
wine. Mix well and set aside.
• Heat 1 Tbsp oil in a wok until very hot. Fry bean

sprouts for 1 minute, then remove and set aside.
• Heat 1 Tbsp oil in the wok and pour in egg mixture.

Scramble gently and at the same time, add remaining
oil, a tablespoon at a time. When egg mixture is almost
cooked, put in bean sprouts and spring onion. Stir-fry
to mix well.
• Garnish with coriander. Serve hot with lettuce.

Prawn and Pineapple Curry
Ingredients
Prawns (shrimps) 12, large
Cooking oil 3 Tbsp
Lemon
grass (serai) 2 stalks, lightly crushed
Ripe pineapple ½, small, peeled and sliced
little water added
same grated coconut
with sufficient water added
Salt 1½ tsp
Red chillies 8
Shallots 15, peeled
paste
Method
• Wash prawns. Trim off feelers and legs. Leave

unpeeled.
• Heat oil in a wok. Fry lemon grass and ground

ingredients until fragrant and oil separates.
• Add pineapple slices, then coconut milk. Bring to a
slow boil and simmer gently for 5 minutes.
• Put in prawns and simmer until almost cooked, then

add coconut cream and salt. Simmer until prawns are
thoroughly cooked.
96
Prawn Sambal
Ingredients
Prawns (shrimps) 600 g, peeled and deveined
Salt as needed
Cooking oil 4 Tbsp
Jawa) mixed with 4 Tbsp water
and strained
Pure coconut cream
(pati santan) 250 ml, squeezed from
1 grated coconut
Dried chillies 10, soaked, or 2 tsp
chilli powder
Red chillies 6
Coriander seeds
(ketumbar biji) 2 tsp
Cumin seeds (jintan putih biji) 1 tsp
Black peppercorns 6
Fenugreek seeds (halba) ½ tsp
Method
• Rub prawns with 1 tsp salt, then wash and drain in a

colander.
• Heat oil in a wok. Lightly brown onions and garlic,

takes 2–3 minutes.
• Add ground ingredients and fry until fragrant and oil

separates.
• Add tamarind juice and tomatoes and simmer gently
for 10 minutes.
• Add prawns, then coconut cream and salt to taste.

Bring to the boil over low heat, stirring constantly, until
prawns are cooked.

Plum Sauce Prawns
Ingredients
Cooking oil 5 Tbsp
Prawns (shrimps) 600 g, large, feelers
trimmed
and chopped
minced
Plum sauce 1 Tbsp
Coriander leaves
(cilantro) 2 sprigs, chopped
Light soy
sauce 1 dsp
Sugar 1 dsp
Salt 1 tsp
Method
• Heat oil in a wok until hot. Add prawns and fry for
2 minutes or until they turn red. Remove and drain.
• Remove oil from wok, leaving behind about

2 tablespoonfuls. Brown ginger and garlic, then return
prawns to wok. Stir-fry.
• Add combined seasoning ingredients and stir-fry
quickly until prawns are cooked through, then mix in all
remaining ingredients.
• Dish out and serve hot.

Selangor97
Chilli Oyster Crabs
Ingredients
Crabs 3 kg
Cooking oil 175 ml
Ginger 60 g, peeled and cut into strips
Red chillies 10, seeded, and blended
(processed) with 125 ml water
Spring onions (scallions) 6, cut into 5-cm lengths
Coriander leaves
(cilantro) 2 sprigs, cut into 5-cm lengths
Sauce (combined)
Rice wine 3 Tbsp
Chilli sauce 3 Tbsp
Oyster sauce 4 Tbsp
Sugar 4 dsp
Sesame oil 1 tsp
Method
• Clean crabs. Dislocate pincers, then crack with a pestle. Trim legs and
quarter each crab.
• Heat oil in a large wok. Stir-fry ginger, garlic and shallots until fragrant, then
add ground chillies and fry for 2 minutes.
• Add crabs and stir briskly. Cover wok and leave to cook for 4–5 minutes.
Uncover and stir briskly before adding combined sauce ingredients.
• When crabs are bright red and nearly cooked, pour in beaten eggs. Then, add
spring onions, stirring to mix with sauce.
• Serve hot, garnished with coriander.

Selangor99
Crispy Prawn Fritters
Ingredients
Prawns (shrimps) 600 g, large
Cucumber slices
for garnishing
Tomato slices for
garnishing
Seasoning
Bicarbonate of (baking)
soda ½ tsp
Salt ½ tsp
Sugar 1 tsp
Egg white ½
Cooking oil 1 dsp
Batter
Self-raising
flour 120 g
Rice flour 240 g
Baking powder 1½ tsp
Sugar ½ tsp
Salt ½ tsp
Water 375 ml
Tobasco sauce ½ tsp
Sweet-Sour Chilli Sauce (combined)
Chilli sauce 4 Tbsp
Kalamansi lime
(limau kesturi) juice squeezed from 5 limes
Plum sauce 2 Tbsp
Sugar 2 Tbsp
A1 sauce 1 dsp
Salt ¼ tsp
Garlic 1 clove, peeled and ground
Method
• Peel prawns but leave tails intact. Devein, then wash
and dry with a clean piece of cloth.
• Put prawns into a mixing bowl. Of seasoning

ingredients, add bicarbonate of soda, salt and sugar.
Mix well.
• Add to prawns all remaining seasoning ingredients.

When well combined, leave for at least 30 minutes.
• Prepare batter. Sift flours and baking powder into a

mixing bowl, then add sugar and salt.
• Make a well at the centre and gradually blend in water.

Resulting batter should be smooth in consistency,
slightly thick and not too runny. Stir in tobasco sauce.
• Heat oil for deep-frying in a wok. Dip prawns into

batter and fry until golden brown. Drain on absorbent
paper.
• Arrange fried prawns on a serving plate garnished

with cucumber and tomato slices. Serve hot with
sweet-sour chilli sauce.
100
Prawn Curry
Preparation: 10 minutesCooking: 12–15 minutes
Ingredients
Prawns (shrimps) 12, large, unpeeled, feelers
and legs trimmed
Cooking oil 3 Tbsp
Salt 1½ tsp
little water added
Red chillies 10
Shallots 12, peeled
Candlenuts (buah
keras) 4
Method
• Into a mixing bowl, put prawns and ground ingredients.

Mix well and leave to season for 30 minutes.
• Heat oil in a wok. Add seasoned prawns and fry for

3–4 minutes.
• Add salt and coconut milk and bring to the boil.
• Reduce heat and add coconut cream. Simmer, stirring

frequently, until prawns are cooked.
Yim Kok Har
(Fried Salted Prawns)
Ingredients
Prawns (shrimps) 600 g, large, washed,
feelers and legs trimmed
but unpeeled
Water 750 ml
Salt as needed
Five-spice powder 1 rounded (heaped) tsp
frying
Rice flour 1 Tbsp
Plain (all-purpose)
flour 1 Tbsp
Five-spice powder ¼ tsp
Garnishing
Cucumber ½, peeled if desired and
sliced
Tomato 1, sliced
Coriander leaves
(cilantro)
Method
• Put cleaned prawns into a bowl and add 750 ml or just

enough water to cover prawns. Stir in 3 tsp salt and
five-spice powder. Refrigerate for 2 hours.
• Drain and dry prawns with a clean tea towel, then mix
with egg white, ½ tsp salt and pepper.
• With sifted ingredients already combined in a bowl, dip

in prawns to coat thoroughly.
• Deep-fry coated prawns until golden brown. Serve
garnished.
Note: Instead of dipping prawns into sifted flour mixture,
prawns can be placed on a flat tray and have combined
flour mixture carefully sifted over. Turn prawns over and
sift on more flour mixture to coat completely.
Selangor101
Chinese Beef Steak
Ingredients
Beef fillet steak 700 g
Cooking oil 3 Tbsp
Cornflour 1 dsp, mixed with
(cornstarch) 2 Tbsp water to make
thickener
Seasoning
Bicarbonate of (baking) 1 tsp
soda
Salt ½ tsp
Ginger juice 1 dsp
Sugar 1 Tbsp
Sauce (combined)
Stock or water 125 ml
Dark soy sauce ½ Tbsp
Oyster sauce 1 Tbsp
Sugar 1 Tbsp
Sesame oil ½ tsp
Salt ¼ tsp
Ground white ¼ tsp
pepper
Garnishing
Coriander leaves as desired, cut into 5-cm
(cilantro) lengths
Spring onions (scallions) 2, cut into 5-cm lengths
Red chilli 1, seeded and cut into
strips
Method
• Cut fillet steak into 0.6-cm thick slices. Then, using the
back of a cleaver, lightly score meat slices to tenderise.
• Into a mixing bowl, put beef and seasoning ingredients,
adding beaten egg last. Mix well and leave for 3 hours.
• Heat oil in a wok until hot. Fry beef slices until slightly
brown on both sides.
• Remove and arrange on a dish.
• Pour combined sauce ingredients into the wok. Bring

to the boil, then stir in thickener.
• When liquid is thickened, remove from heat and pour

sauce over beef.
• Garnish and serve hot.

Selangor103
Peh Pa Ngap (Roasted
Duck with Plum Sauce)
Preparation: 5 minutesSteaming: 1 hourCooking: 25 minutes
Ingredients
Pre-roasted duck 1
Sesame seeds 1 Tbsp, roasted
Coriander leaves
(cilantro)
Sauce (combined)
Chilli sauce 1 Tbsp
Plum sauce 1 Tbsp
Sugar 2½ dsp
Salt ½ tsp
Sesame oil 2 tsp
A1 sauce 2 Tbsp
Worcestershire sauce 1 Tbsp
Hot water 5 Tbsp
Method
• Prepare a steamer for use. When water is rapidly

boiling, put in duck and steam for 1 hour. If preferred,
duck can be steamed the night before.
• Using a sharp cleaver, cut along breast of steamed

duck so that it can lie flat on a plate, splayed.
• Heat sufficient oil for deep-frying in a wok until hot.

Fry duck, turning over occasionally, for 15–20 minutes
or until skin is crisp and golden brown.
• Cut fried duck into serving-size pieces and neatly

arrange them on a dish.
• Heat 4 Tbsp oil in a clean wok and add combined
sauce ingredients. When liquid thickens, spoon it over
duck pieces.
• Sprinkle on roasted sesame seeds and serve hot,

garnished with coriander.
Crispy Skin Chicken
Ingredients
Chicken 1, about 1.5 kg
Salt as needed
Cinnamon (kayu manis) 3 sticks, each 7.5-cm long
Kalamansi lime
(limau kesturi) juice squeezed from 10 limes,
strained
Malt sugar (mak ngar tong) 2 Tbsp
frying
Garnishing
Cucumber slices
Tomato slices
Prawn (shrimp)
crackers
Method
• Clean chicken thoroughly. Remove pancreas and cut off

feet. Discard both.
• Break chicken’s thigh bone joints and carefully remove

thigh bones from the inside with the help of a small knife.
Leave drumstick bones intact.
• Rub inside of chicken with 1 Tbsp salt. Position

cinnamon sticks horizontally across chest cavity.
Set aside.
• Ensure that a wok is greaseless before use. Then, half
fill with water and bring to the boil. Meanwhile, firmly tie
chicken’s neck with some strong string.
• When water is rapidly boiling, position chicken just

above liquid surface, holding it by the string. Scald
chicken several times by ladling boiling water over.
• Set scalded chicken aside and discard boiling water.

Wash wok thoroughly so that it is again greaseless.
• Half fill clean wok with water and bring to the boil.
Add strained lime juice, then stir in malt sugar and
1 tsp salt.
• When malt sugar is completely dissolved, lower in

chicken and turn quickly. Remove and hang in the sun
to dry for 5 hours.
• Deep-fry prepared chicken for 15 minutes or until golden

brown. If chicken browns too quickly, reduce heat.
Should air bubbles appear on chicken skin, prick with
a skewer to remove.
• Cut fried chicken into serving-size pieces, then garnish

and serve hot.
Note: Pick a chicken with perfect skin, without a tear or
slit, for this recipe.
104
Steamed Chicken with Glutinous Rice
Preparation: 30 minutesCooking: 15 minutesSteaming: 90 minutes
Ingredients
Chicken 1, about 1.5 kg, cleaned
Glutinous rice 1 kg, washed and drained
Cooking oil 5 Tbsp
Dried Chinese 60 g, soaked to soften,
mushrooms stems discarded and
cut into strips
Salt 2 tsp
Five-spice powder 1 rounded (heaped) tsp
Water 1 litre
Seasoning
Oyster sauce 4 Tbsp
Rice wine 2 tsp
Ginger juice 2 tsp
Sesame oil 1 tsp
Sugar 1 tsp
Cornflour
(cornstarch) 1 rounded (heaped) tsp
Garnishing
Coriander leaves 4 sprigs, cut into 2.5-cm
(cilantro) lengths
Method
• Debone chicken and cut into 1.25-cm thick slices.

Mix chicken and seasoning ingredients in a bowl.
Leave for at least 1 hour.
• Steam glutinous rice for 45 minutes and set aside.

• Heat oil in a wok. Fry mushrooms for 1–2 minutes,
drain and set aside. In the same oil, lightly brown
shallots. Add glutinous rice, salt, dark soy sauce
and five-spice powder. Fry for 1 minute before
adding water. Mix well, cover and simmer gently for
5–10 minutes. Remove from heat.
• Grease 12 medium rice bowls. Put some mushrooms

and chicken into each bowl. Top with glutinous rice
to fill three-quarters of bowl, pressing down with the
back of a spoon.
• Steam filled bowls over rapidly boiling water for

45 minutes.
• To serve, turn out onto a small dish, garnish and serve
hot.
Selangor105
Steamed Chicken Wings
Preparation: 10 minutesSteaming: 12 minutes
Ingredients
Chicken wings 6 pairs, cut at the joints
Cooking oil ½ Tbsp
Dried Chinese mushrooms 2, soaked to soften, stems
discarded and sliced
Coriander leaves
(cilantro) 1 sprig, chopped
Seasoning
Oyster sauce 1 Tbsp
Cornflour
(cornstarch) 2 tsp
Sugar 1 tsp
Salt ½ tsp
and minced
Method
• Wash and dry chicken wings thoroughly.
• Into a mixing bowl, put chicken wings, seasoning ingredients

and s1 Tbsp oil. Mix well and leave for 1 hour.
• Transfer chicken to a heatproof dish. Sprinkle on mushroom

and chilli slices.
• Steam over rapidly boiling water for 12 minutes.
• Serve hot, sprinkled with chopped coriander and spring onion.

Selangor107
Chicken Rendang
Ingredients
bite-size pieces
Salt as needed
Black peppercorns 1 tsp, ground
Cooking oil 100 ml
Lemon grass
(serai) 3 stalks, lightly crushed
Dried chillies 15
Onions 150 g, peeled
Garlic 1 whole pod, peeled
Red chillies 12
Turmeric
(kunyit) 4-cm knob, peeled
Method
• Season chicken pieces with 1 tsp salt and ground

black peppercorns. Leave for 30 minutes.
• Heat oil in a wok until hot. Fry seasoned chicken for

5 minutes or until lightly browned. Drain and remove
chicken with a perforated ladle, leaving oil behind.
• To heated oil, add ground ingredients and lemon grass.

Fry until fragrant and oil separates.
• Reduce heat, pour in coconut milk and bring to a slow

boil. Return chicken pieces to wok and add 1 tsp salt.
Simmer until chicken is tender and gravy thick.
Spicy Mutton Soup
Ingredients
Mutto 1 kg, fatty streaks removed,
n cut into 2.5-cm cubes
Water 2.5 litres
Salt 2 tsp
Spices
Cinnamon (kayu manis) 5-cm stick
Star anise (bunga lawang) 2 whole
biji) ½ tsp
Fennel seeds (jintan manis biji) ½ tsp
Garnishing
Shallots 8, peeled, sliced and
crisp-fried
and crisp-fried
Spring onions
(scallions) 2, chopped
Method
• Into a pot, put mutton cubes and water. Bring to the

boil.
• Lightly crush spices before wrapping with a piece of

clean, muslin cloth. To secure, tie ends together with
string.
• Drop spice bag into boiling liquid. Reduce heat and

simmer gently for 2 hours or until meat is tender.
• Remove scum from liquid surface and add salt.

108
Chicken with Assorted Mushrooms
Ingredients
Button mushrooms ½ can (385 g), halved
Straw mushrooms ½ can (425 g), halved
Oyster or abalone mushrooms ½ can (425 g), halved
Dried Chinese mushrooms 7, soaked to soften,
stems discarded
and halved
Chicken 240 g, cut into strips
Cooking oil 3 Tbsp
and minced
Seasoning
Salt 1 tsp
Sugar 1 tsp
Sesame oil 1 tsp
Cornflour
(cornstarch) 2 tsp
Sauce (combined)
Chicken stock 250 ml
Oyster sauce 1 Tbsp
Sugar 1 tsp
Sesame oil ½ tsp
Salt ¼ tsp
Cornflour
(cornstarch) 1 Tbsp
Ingredients to be chopped
Spring onion (scallion) 1
Coriander leaves
(cilantro) 1 sprig
Red chilli 1
Method
• Separately soak button, straw, oyster or abalone and
Chinese mushrooms in water for at least 15 minutes.
Drain before use.
• Into a mixing bowl, put chicken and seasoning

ingredients. Mix well and set aside.
• Heat 1 Tbsp oil in a wok until hot. Stir-fry Chinese

mushrooms until fragrant, then remove and set aside.
• Add 1 Tbsp oil to heated wok and lightly brown garlic.

Add chicken strips and fry for 2 minutes. Remove and
set aside.
• Heat remaining 1 Tbsp oil in wok, add button

mushrooms, then straw and oyster mushrooms and
stir-fry for 2 minutes. Return Chinese mushrooms and
chicken to wok and mix well.
• Pour in combined sauce ingredients and bring to the

boil. When liquid thickens, add chopped ingredients.
• Dish out and serve hot.

Selangor109
Paper-wrapped Chicken
Preparation: 10 minutesCooking: 15 minutesMakes 14 packages
Ingredients
14 pieces
Greaseproof paper bags 14, each 15 × 10 cm
Corn oil 1 Tbsp
Sesame oil 1 tsp
frying
Seasoning
Coriander leaves
(cilantro) 2 sprigs, chopped
Garlic 1 bulb, peeled and ground
Ginger juice extracted from 5-cm knob,
peeled
Rice wine ½ Tbsp
Oyster sauce 3 Tbsp
Sesame oil 1 tsp
Salt 1 tsp
Sugar ½ tsp
Tapioca flour 2 rounded (heaped) Tbsp
Garnishing
Cucumber slices
Tomato slices
Method
• Put chicken into a large bowl. Add all seasoning ingredients and mix
thoroughly. Leave for at least 3 hours.
• Meanwhile, combine corn and sesame oil. Then, lightly grease the interior of
each greaseproof paper bag with oil mixture.
• Fill greased bags with chicken, then fold and staple opening to secure.
• Heat oil for deep-frying in a wok until hot. Lower in packages and fry until
chicken is cooked, takes about 15 minutes.
• Drain fried packages in a colander, then garnish and serve hot.

Note: Ready-made greaseproof paper bags for paper-wrapped chicken are
available in Chinese sundry shops and supermarkets.
Selangor111
Dry Chicken Curry
Ingredients
Chicken 1, about 1 kg
Salt 2 tsp
Cooking oil 100 ml
Pure coconut
Lemon juice squeezed from 1 lemon,
or juice of 1 lime (limau
nipis)
Red chillies 10
Shallots 15, peeled
Turmeric
Method
• Cut chicken into bite-size pieces, then season with

ground ingredients and salt. Set aside for 3 hours.
• Heat oil in a wok and fry seasoned chicken until lightly

browned.
• Add coconut cream and simmer over low heat, stirring

occasionally, until chicken is tender and gravy dry.
• Just before dishing out, add lemon juice.

Chinese Mustard with
Crabmeat
Ingredients
Chinese mustard (gai choy) 1 kg, separated into
individual leaves
Bicarbonate of (baking)
soda 1 tsp
Cooking oil 2 Tbsp
Button mushrooms 6, large, sliced
Crabs 600 g, steamed until cooked
and meat extracted
Sauce (combined)
Salt 1 tsp
Sugar ½ tsp
Sesame oil ½ tsp
Cornflour
(cornstarch) 1 Tbsp
Method
• Trim off and discard leafy parts of Chinese mustard,

then cut into 7.5-cm lengths.
• Half fill a wok with water and bring to the boil, then stir
in bicarbonate of soda and 1 tsp oil.
• Add Chinese mustard and boil for 3–4 minutes. Remove

and immerse in a basin of cold water. Rinse and drain.
• Heat 5 tsp oil in a wok and lightly brown garlic. Add

mushroom slices, then Chinese mustard lengths and
stir-fry briskly for 1 minute.

boil. Add crabmeat.
• When liquid thickens, gradually stir in egg. Dish out and
serve immediately.
112
Chicken Wing Drumsticks
Preparation: 30 minutes Cooking: 12 minutes Makes 24
Ingredients
Chicken wings 12
Seasoning
Ginger juice 1 Tbsp
Rice wine 1 tsp
Sugar 1 tsp
Salt 1 tsp
Five-spice powder ¼ tsp
Batter (combined)
Rice flour 3 Tbsp
Plain (all-purpose)
flour 3 Tbsp
Baking powder 1 tsp
Salt ¼ tsp
Five-spice powder a pinch
Water 8 Tbsp, or enough for
batter to reach a runny
consistency
Chilli Sauce (combined and boiled)
Red chillies 12
Oyster sauce 2 Tbsp
Vinegar ½ Tbsp
Sugar 1 tsp
Cooking oil 1 Tbsp
Garnishing
Cucumber slices
Tomato slices
Pineapple slices
Method
• Cut off tips of chicken wings, then cut each wing
into two at the joint.
• With each wing segment, push meat to one end of

bone with fingers and turn skin inside out to form a
drumstick.
• Into a mixing bowl, put drumsticks and seasoning

ingredients. Mix well and leave for 1 hour.
• Heat oil for deep-frying in a wok. Dip drumsticks

into combined batter ingredients before frying until
light golden brown.
• Serve hot with chilli sauce as a dip and, if desired,

garnished.
Selangor113
Fried Yam Rings with Mixed Vegetables
Preparation: 10 minutesSteaming: 25–30 minutesCooking: 8 minutes
Ingredients
Yam (taro) 1 kg, peeled and cut into cubes,
clean weight of about
760 g should result
Salt 1 ½ tsp
Sugar 2 dsp
Wheat starch
flour
(tang meen fun) 60 g
Chinese lettuce 1 small bunch, for garnishing
Filling* 1 recipe (page 123)
Method
• Prepare a steamer for use. When water is boiling rapidly, put in yam cubes
and steam for 25–30 minutes or until soft.
• Mash yam cubes while still hot until lump-free. Mix in salt, five-spice powder,
sugar and oil.
• When well combined, add wheat starch flour and knead well. Halve resulting
yam dough.
• Lightly flour board and hands with wheat starch flour. Shape each dough
portion into a hollow ring, 15 cm in diameter.
• Place each yam ring on a flat colander for deep-frying.
• Heat sufficient oil for deep-frying in a wok until hot. Reduce heat to medium
and deep-fry yam rings, one at a time, for about 4 minutes or until golden.
• Place drained yam rings on a serving dish garnished with lettuce.

• Prepare filling. When done, fill yam rings with diced chicken with cashew nuts
and serve immediately.
Note: Choose a good powdery yam for this recipe.
Selangor115
Fried Yam Bean and

Cloud Ear Fungus
Ingredients
Cooking oil 3 Tbsp
Yam bean 240 g, peeled and cut
(bangkuang) into strips
Dried cloud ear fungus
(wun yee) 4 pieces, soaked and
cut into thin strips
Cornflour (cornstarch) 1 Tbsp, mixed with 1 Tbsp
Seasoning
Sesame oil ½ tsp
Salt ½ tsp
Sugar ½ tsp
Cornflour
(cornstarch) 2 tsp
Sauce (combined)
Sesame oil 1 tsp
Sugar 1 tsp
Salt 1 tsp
Ground white
pepper ¼ tsp
Garnishing
Spring onion (scallion) 1, cut into 5-cm lengths
Coriander leaves 2 sprigs, cut into 5-cm
(cilantro) lengths
Method
• Mix chicken or pork strips and seasoning ingredients

together. Leave for 30 minutes.
• Heat 1 Tbsp oil in a wok and brown garlic. Add meat

and fry over high heat for 1 minute. Dish out. Set aside.
• Heat 2 Tbsp oil in a clean wok until hot. Add yam

bean, stir-fry and cover wok for 1 minute. Uncover, add
fungus and stir-fry quickly. Add sauce ingredients and
bring to the boil.
• Return fried meat to wok, then stir in thickener. Garnish

and serve hot.
Fried Lemon Chicken
Ingredients
2.5-cm pieces
Sesame oil 2 tsp
Salt 3 tsp
Plum sauce 3 Tbsp, mixed with
2 Tbsp water
Sugar 4 dsp, mixed with
3 Tbsp lemon or lime
(limau nipis) juice
Coriander leaves 3 sprigs
(cilantro)
Method
• Season chicken pieces with soy sauce, sesame oil,

pepper and salt. Leave for 30 minutes. Just before
frying chicken, mix in cornflour.
• Heat sufficient oil for deep-frying in a wok until hot.

Reduce heat before lowering in seasoned chicken.
• Fry chicken pieces, stirring frequently, for 10 minutes

or until golden brown. Remove with a perforated ladle
and drain.
• Heat 1 Tbsp oil in a clean wok. Add fried chicken and

diluted plum sauce. Stir-fry for 1 minute, then add
combined sugar and lemon or lime juice and stir-fry
briskly.
• Serve hot, garnished with coriander.

116
Kuih Bingka Special
Preparation: 20 minutesBaking: 1 hour 20 minutes
Ingredients
Young tapioca 4 cups, grated
Sugar 450 g
Skinned coconut ½, about 240 g, finely
grated
Coconut milk 315 ml, squeezed ½ grated
coconut with sufficient
water added
Plain (all-purpose)
flour 60 g
Butter 60 g, at room temperature
Salt ¼ tsp
Method
• Reserve and set aside a little of the beaten eggs for

glazing later.
• Into a large bowl, put all remaining ingredients and

mix thoroughly. When well combined, pour into an
ungreased 21.5-cm square cake tin.
• Bake in an oven preheated to 205°C/400°F for 1 hour

20 minutes.
• Brush surface with reserved egg and bake for

3 minutes more or until top is firm and light golden.
• Remove from oven and leave to cool thoroughly

before cutting into 2-cm thick slices.
Note: If you have a blender (food processor), cut
tapioca into very small pieces, discarding the central
fibre, and blend until fine.
Fried Bean Curd with Chilli
Ingredients
Soft bean curd (tau fu) 2 pieces
Chicken or pork 90 g, minced
Cooking oil 2 Tbsp
Red chillies 3, seeded and minced
Preserved soy beans
(tau cheo) 2 tsp, minced
Leek 1 stalk, diagonally sliced
Spring onions
(scallions) 2, chopped
Seasoning
Light soy sauce ½ tsp
Salt ½ tsp
Sesame oil ¼ tsp
Ground white
pepper a pinch
Sauce (combined)
Fresh chicken stock or water 125 ml
Oyster sauce 1 tsp
Sugar ½ tsp
Sesame oil ½ tsp
Salt ½ tsp
Dark soy sauce ½ tsp
Method
• Cut each bean curd piece into 4-cm pieces.
• Into a mixing bowl, put meat and seasoning

ingredients. Mix well and leave for 15 minutes.
• Heat oil in a wok. Fry garlic and chillies until fragrant.

• Add preserved soy beans and fry until aromatic.
Then, add minced meat followed by leek and stir for
30 seconds more.
• Add bean curd and stir-fry for 2 minutes, breaking

them gently with frying spatula.

boil.
• When liquid thickens, add spring onions and dish out.

Serve hot with rice.
Selangor117
Jemput Pisang
Preparation: 10 minutesCooking: 10 minutesMakes approximately 40
Ingredients
Eggs 2
Sugar 30 g
Salt ¼ tsp
½ grated coconut with
Bananas (rastali variety) 5, medium, mashed
frying
Self-raising flour 120 g
Cornflour
(cornstarch) 30 g
Baking powder 1 tsp
Method
• Whisk eggs and sugar until light and fluffy.
• Add salt and fold in sifted ingredients alternately with coconut milk.
• Add mashed bananas and mix well.
• Heat oil in a wok and fry tablespoonfuls of batter until golden brown.
• Drain well before serving.

Selangor119
Fried Hokkien Mee, KL Style
Ingredients
Prawns (shrimps) 150 g, small, peeled
Squid 5, small, cut into rings
Sesame oil ½ tsp
Cooking oil 2 Tbsp
Chicken or pork fat 120 g, diced
minced
Fish cake 6 slices
Chinese flowering
cabbage 3–4 stalks, cut into
(chye sim) 5-cm lengths
noodles 450 g
Water 500 ml
Lettuce leaves a few, cut into strips
Sambal Belacan* 1 recipe
Method
• Into a mixing bowl, put prawns, squids, sesame oil,

pepper and light soy sauce. Mix well and set aside.
• Heat oil in a wok and fry shallots until brown and crisp.
Remove and set aside.
• Reheat wok and add chicken or pork fat. Fry until

crisp. Remove fat crisps with a perforated ladle,
leaving oil behind.
• When wok is smoking hot, add garlic, prawns and

squids and fish cake. Then, add Chinese flowering
cabbage and stir-fry for a few seconds before adding
noodles. Fry for 2 minutes.
• Add water and thick dark soy sauce. Stir to combine

sauce and cover wok for 1 minute.
• Uncover and add crisp-fried shallot slices and fat

crisps.
• Serve hot, sprinkled with lettuce strips and

accompanied with a small dish of sambal belacan.
*Sambal Belacan
(belacan) 5 × 5 × 0.5-cm piece
Red chillies 8
kesturi) 3
Method
• Roast dried prawn paste in a clean pan over low heat

until fragrant.
• While hot, pound roasted paste with red chillies until

smooth. Transfer to a small dish and squeeze on lime
juice.
120
Tau Fu Fah
Preparation: 25 minutesCooking: 25 minutesMakes 12 servings
Ingredients
Soy beans 300 g
Water 3 litres
Cornflour (cornstarch) 45 g
Natural calcium
sulfate
(gypsum or sekko fun) 1 tsp, sifted
Hot water 125 ml
Syrup* 1 recipe
Method
• Wash and soak soy beans for at least 5 hours or

preferably overnight. Drain before use.
• Blend ready-soaked soy beans in an electric blender

(food processor), half at a time, with 375 ml water,
until fine.
• Strain blended mixture using a piece of fine muslin

cloth and squeeze pulp until dry. Add a little more
water and squeeze again. Reserve soy bean pulp
to make soy bean milk.
• Using a clean piece of fine muslin cloth, strain

concentrated soy bean milk once more, this time
into a large cooking pot.
• Add remaining water. Bring to the boil over moderate

heat, stirring all the time with a wooden spoon, takes
15–20 minutes. Remove bubbles from the surface
while stirring.
• Before soy bean milk reaches the boil, blend cornflour
and calcium sulfate with 125 ml hot water until
dissolved. Pour into a fairly large aluminium pot —
a medium rice cooker pot will do nicely.
• As soon as soy bean milk reaches the boil, pour

immediately, from a height of about 30 cm, over
cornflour mixture. Quickly remove surface bubbles with
a ladle and cover pot with a towel. Place lid over the
towel and leave undisturbed for at least 40 minutes to
set before serving.
• To serve, carefully scoop thin layers of bean curd into

individual small bowls. Add 1½–2 Tbsp syrup to each
bowl and serve either hot or cold.
*Syrup
Sugar 420 g
Water 315 ml
Screwpine (pandan)
Method
• Into a small saucepan, put all ingredients and bring

to the boil, stirring until sugar dissolves.
• Remove from heat and strain.

Soy Bean Milk
Soy bean pulp as reserved
Water 1.5 litres
Sugar 200 g
Screwpine (pandan)
Method
• Into a large pot, put all ingredients and bring to the
boil, stirring frequently.
• Allow to simmer for 5 minutes, then strain using a

piece of muslin cloth. When cool, refrigerate and serve
as a drink.
Selangor121
Kuih Lapis
Ingredients
Tapioca flour 105 g
Green (mung) bean
flour 30 g
Wet rice flour 700 g
Syrup* 1 recipe
Method
• Sift tapioca and green bean flours together into a bowl.

Add rice flour, then gradually pour in coconut milk and
mix to a smooth batter.
• Gradually add syrup to flour mixture, stirring all the

time until it is well blended.
• Divide flour mixture into 2 portions. Add a few drops

of red food colouring to one portion and blend well.
Leave the other uncoloured.
• Prepare a steamer for use. When water is boiling

rapidly, place a deep, 25–27-cm round pan into
steamer.
• Pour 1 cup white batter into pan, then secure cover

on steamer and steam over moderate heat for
4 minutes.
• Remove cover and wipe underside with a dry towel,
then pour 1 cup pink batter over cooked white layer.
Steam for 4 minutes.
• Repeat white, then pink layers, alternating until both

batters are used up. The last layer should be pink.
• For the final layer, add 1–2 drops red food colouring
to pink batter for a stronger, richer colour.
• When done, remove cake and leave to cool thoroughly,

takes at least 6–7 hours, before cutting.
*Syrup
Sugar 600 g
Water 250 ml
Screwpine (pandan)
Method
• Combine all ingredients in a pot and bring to the boil,

stirring to dissolve sugar completely.
• When done, strain and leave to cool.

Note: Use a plastic knife or spatula to cut kuih lapis.
The spatula supplied with an electric mixer will do
beautifully.
122
Diced Chicken with Cashew Nuts
Ingredients
Chicken breast meat 1 whole, cut into
1.25-cm cubes
Corn oil 3 Tbsp
Dried Chinese mushrooms 6, soaked to soften, stems
discarded and diced
Young corn 1 can (425 g), diced
Green capsicums
(bell peppers) 2, diced
Carrot 1, medium, peeled if
desired, diced and
parboiled
Cashew nuts 90 g, roasted
Coriander leaves
(cilantro) 2 sprigs, for garnishing
Seasoning
Sugar 1 tsp
Sesame oil 1 tsp
Salt 1 tsp
Rice wine 1 tsp
Cornflour
(cornstarch) 1 tsp
Corn oil ½ Tbsp
Sauce (combined)
Oyster sauce 2 dsp
Sesame oil 1 tsp
Rice wine 1 tsp
Sugar ½ tsp
Salt ½ tsp
Cornflour
(cornstarch) 1 Tbsp
Method
• Into a mixing bowl, put chicken cubes and seasoning
ingredients. Mix well and leave for at least 30 minutes.
• Heat 1 Tbsp oil in a wok. Stir-fry mushrooms for

1 minute and dish out.
• To heated wok, add seasoned chicken and stir-fry until

cooked. Remove and wash wok.
• Heat 2 Tbsp oil in a clean wok. Fry onion pieces until

transparent and fragrant.
• Return fried chicken and mushrooms to wok, then add

young corn and stir-fry for 1–2 minutes.
• Add green capsicums, carrot and cashew nuts. Stir in

sauce ingredients.
• Dish out and serve hot, garnished with coriander.

Selangor123
Serimuka Keledek
Ingredients
Yellow-fleshed sweet 700 g, steamed, peeled
potatoes and mashed
Tapioca flour 180 g, sifted
a little water added,
reserved for topping
sufficient water added.
Salt 3 tsp
Yellow food colouring 3–4 drops
Topping* 1 recipe
Method
• Into a mixing bowl, put mashed sweet potatoes,

tapioca flour, coconut milk, salt and yellow food
colouring. Mix well.
• Transfer mixture to a 25–27-cm round pan and steam

for 20 minutes or until cooked.
• Remove pan from steamer. Pour prepared topping

over cooked sweet potato layer, then return to steamer.
• Steam over medium heat for 25 minutes more. When

done, leave to cool thoroughly before cutting.
*Topping
Eggs 3, large
Sugar 180 g
Coconut cream as reserved
Tapioca flour 45 g, sifted
Salt ¼ tsp
Screwpine (pandan) 1 Tbsp, obtained by
juice blending (processing) or
pounding 6–7 screwpine
leaves with a little water
Method
• Put eggs and sugar into a bowl. Stir to combine;

do not beat.
• Mix in coconut cream, tapioca flour and salt. Lastly, stir

in screwpine juice and green food colouring.
• Strain to remove lumps.

Selangor125
Gulai Botok
Ingredients
Spanish mackerel
(ikan tenggiri) 2 slices, each 9-cm thick
Salt as needed
gelugur) 6 pieces
Pea aubergines
(terung pipit/rembang) 60 g
Terung asam 3, or 3 pieces dried sour fruit
padi) 30
Method
• Rub fish with 2 tsp salt and dried sour fruit slices, then refrigerate overnight.
• On cooking day, lower fish into a saucepan of boiling water and simmer until fish
is cooked. Flake cooked fish and lightly mash with a spoon.
• Into a pot, put mashed fish, ground ingredients, coconut milk, pea aubergines
and terung asam. Cook over low heat, stirring frequently, for 15–20 minutes or
until oil separates. Add salt to taste.
Note: Terung pipit grows wild. It is green in colour and the size of green peas
with lots of tiny seeds. When cooked, it tastes like aubergines (eggplants/
brinjals). It is known as terung rembang in some other states, such as Negeri
Sembilan and Perak. Terung asam is yellow in colour and very sour. If
unavailable, use dried sour fruit (asam gelugur) as a substitute.
Pahang129
Gulai Ikan
Ingredients
Spanish mackerel
(ikan tenggiri) 2 thick slices
Salt as needed
little water added
gelugur) 2 pieces
padi) 10
Lemon grass (serai) 1 stalk, sliced
Method
• Season fish with 1 tsp salt and pepper.
• Into a pot, put ground ingredients and mix in coconut

milk. Add dried sour fruit slices. Bring to a slow boil.
• Add fish and coconut cream. Stir carefully until gravy

thickens and fish is tender. Add salt to taste.
Masak Tempoyak
Ikan Jelawat
Ingredients
Sultan fish (ikan jelawat) 1, or Malaysian mahseer
(ikan kelah) or Lemon-fin
barb (ikan kerai)
Salt as needed
gelugur) 4 pieces
Water 1 litre
Fermented durian
(tempoyak) 2 Tbsp (page 146)
Bird’s eye chillies (cili padi) 10
Turmeric (kunyit) 6-mm piece, peeled
Polygonum leaves
(daun kesum) 5 sprigs
Method
• Rub fish with 1 tsp salt and dried sour fruit slices,
then set aside for 15 minutes.
• Wash fish and put into a pot together with ground

ingredients and 1 tsp salt. Add water and bring to
the boil.
• Reduce heat to low and simmer for 10 minutes more

or until fish is cooked, taking care not to overcook fish.
• Serve hot with rice.

Note: Ikan jelawat, ikan kelah and ikan kerai are
freshwater river fish. Ikan kelah is the most sought-
after fish with soft scales and is usually cooked without
removing the scales.
130
Rendang Daging
Ingredients
Beef 600 g, cut into 2.5-cm
pieces
Black peppercorns 1 tsp, ground
Salt as needed
gelugur) 1 piece
Turmeric leaves (daun kunyit) 2
padi) 15
Turmeric (kunyit) 2.5-cm, knob, peeled
Shallots 15, peeled
Method
• Season meat with ground black peppercorns and 1 tsp

salt. Leave for 30 minutes.
• Into a pot, put ground ingredients and add coconut

milk. Bring to a slow boil.
• Add seasoned meat, dried sour fruit slice, lemon

grass and turmeric leaves. Simmer gently for 1 hour
15 minutes–1 hour 30 minutes or until meat is tender
and gravy thick and oily.
• Add salt to taste. Discard lemon grass and turmeric
leaves before serving.
Pincuk Daging
Ingredients
Beef 600 g
Pure coconut cream
(pati santan) squeezed from 1 grated
coconut
(page 11)
Black peppercorns 2 tsp, finely ground
Salt 1 tsp
Lime (limau nipis) juice squeezed from 1 lime
Method
• Bring a saucepan of water to the boil. Add beef

and leave to boil until tender. When done, drain
and cut into 5-cm square slices.
• Into a mixing bowl, put beef slices and all remaining

ingredients. Mix well.
• Serve with rice.

Note: Pincuk daging is usually served in kenduris,
or social gatherings that involve the sharing of food
and communal prayer sessions.
Pahang131
Masak Acar Tauco
Ingredients
Cucumbers 2, medium
Onions 2, peeled
Cooking oil 3 Tbsp
Ginger 1.25-cm knob, peeled and chopped
Dried anchovies (ikan 45 g, heads and entrails removed,
bilis) chopped
Preserved soy beans
(tau cheo) 2 Tbsp, coarsely ground
Tamarind pulp (asam 1 Tbsp, mixed with 375 ml water
Jawa) and strained
Green chillies 10, split lengthways without
cutting through
Salt (optional) a pinch
Method
• Quarter each cucumber lengthways and discard seed portions, then slice
into 4-cm strips. At the centre of each strip, make 2 slits without cutting
through. Set aside.
• Slice off tapered tops of peeled onions. Then, make 2 cuts, forming an 'X',
across newly exposed surfaces without cutting through. Prepared onions
become flower-like with cooking (see photo, left).
• Heat oil in a wok. Lightly brown shallots, garlic, ginger and dried anchovies.
• Then, add preserved soy beans and fry until fragrant.
• Add tamarind juice and bring to a slow boil. Add onions and cucumbers,
then green chillies. Simmer for a few minutes, taking care not to overcook
cucumbers. If necessary, add a pinch of salt.
Note: Masak acar tauco is very often served in kenduris.
Pahang133
Ayam Golek, Pahang Style
Preparation: 15 minutesCooking: 20 minutesGrilling: 50–60 minutes
Ingredients
Chicken 1, about 1.5 kg, halved
and with a few slits made
on back and thighs
Salt as needed
Ground turmeric
(kunyit serbuk) 1 tsp, or 2.5-cm knob
turmeric, peeled and ground
Chicken curry powder 1½ Tbsp
Sugar 1 Tbsp
Dried sour fruit (asam gelugur) 2 small pieces
Lemon grass
(serai) 2 stalks
Method
• Rub chicken with 2 tsp salt and turmeric. Set aside for 15 minutes.
• Into a saucepan, put ground ingredients and all remaining ingredients. Bring to
a slow boil, stirring over low heat for about 20 minutes or until gravy is thick.
• Grill chicken over glowing charcoal for 15–20 minutes on each side or until
chicken is browned and cooked.
• Spoon gravy over chicken and grill for 5 minutes more or until fragrant and oily.
• Transfer to a dish and serve, if desired, garnished with lettuce, cucumber,

tomatoes and chillies.
Note: Chubb or Indian mackerel (ikan kembung) or black pomfret (ikan bawal
hitam) can be grilled this way. Use 1½ Tbsp fish instead of chicken curry
powder.
134
Hati Pari
Ingredients
Rice flour 300 g
Sugar 120 g
Water 125 ml
Screwpine (pandan)
1½ grated coconut with
Banana leaf 1
Topping (Minyak Muda)* 1 recipe
Method
• Sift rice flour into a mixing bowl. Set aside.
• Into a pot, put both sugars, water and screwpine leaves. Melt sugar over low
heat, stirring frequently. Strain syrup.
• Stir syrup and coconut milk into rice flour and blend until smooth. Strain
mixture into a clean pot and cook over low heat until a lump of cooked
dough forms.
• Transfer dough to an 27 × 18-cm shallow tin and, using banana leaf, smoothen
surface while still hot.
• Sprinkle on topping. Leave to cool thoroughly before cutting.

*Topping (Minyak Muda)
Pure coconut
Salt a pinch
Method
• In a wok, cook coconut cream with salt over low heat, stirring with a wooden
spatula, for 30 minutes. Oil will separate from coconut residue. Continue
stirring until residue turns a rich brown. Remove from heat and drain for
browned crisps.
Pahang135
Gulai Maman
Ingredients
Maman vegetables 2 bunches
Salt as needed
Spanish mackerel
(ikan tenggiri) 2 thick slices
Coconut milk 1 litre, squeezed from 1 grated
coconut with sufficient water
added
padi) 12
Method
• Wash and drain maman vegetables. Mix with 1 tsp salt and lightly squeeze
out the juice, then rinse thoroughly with water.
• Into a pot, put half the vegetables. Top with fish slices, 1½ tsp salt, ground
ingredients and dried sour fruit slices.
• Distribute remaining vegetables on top, then carefully pour in coconut milk

to cover ingredients.
• Cook over low heat without stirring until gravy is thick.

Note: Leaves of the maman vegetable are clover- shaped and the size of red
spinach. It is usually grown in the padi fields of Pahang before a new crop of
padi is planted.
136
Laksa Pahang
Preparation: 30 minutesCooking: 40 minutesServes: 8–10
Ingredients
Chubb mackerels
(ikan kembung) 8, medium–large
Salt as needed
Cooking oil 150 ml
Grated skinned coconut 120 g, for kerisik
(page 11), ground
gelugur) 2 pieces
Sugar 1 tsp
Thick round rice (laksa)
noodles 1 packet (600 g), scalded
and drained
Shallots 15, peeled
Galangal
Ground turmeric
Fish curry powder 1½ Tbsp
Garnishing
Cucumber 1, shredded
Long (snake) beans 6–8, chopped and left
uncooked
Onions 2, peeled and shredded
Turmeric leaves (daun 2, finely sliced
kunyit)
Basil leaves 1 small bunch, finely sliced
Side Dip (combined)
Red chillies 8–10, ground
(belacan) 5 × 1.25-cm piece, toasted
and ground separately
Salt to taste
Method
• Rub fish with 2 tsp salt then boil in some water with
screwpine leaves added. Leave to boil until fish is
cooked. Flake and grind or blend (process) cooked
fish until fine.
• Heat oil in a wok. Add ground ingredients and kerisik.

Fry until fragrant and oil separates.
• Add ground fish, coconut milk, dried sour fruit, 2 tsp

salt and sugar. Bring to a slow boil, then reduce heat
and simmer for 20 minutes, stirring frequently.

bowls. Top with a little of each garnishing ingredient,
then ladle hot gravy over. Serve with side dip.
Pahang137
Puding Raja
Ingredients
frying
Bananas (lemak manis or
susu variety) 2 combs, about
24 bananas, peeled
Jala Emas* 1 recipe
Glacé (candied) cherries 5, sliced
Sauce** 1 recipe
Method
• Heat oil in a wok and deep-fry bananas, a few at a

time, over low heat for 5 minutes or until golden.
• Drain on absorbent paper and arrange on a serving

dish.
• Top with prepared jala emas.
• Decorate with cherry slices and serve with chilled

sauce.
*Jala Emas
Sugar 240 g
Water 250 ml
Screwpine (pandan)
Ingredients to be lightly beaten
Duck’s egg yolks 6
Egg yolk 1
Rose essence
(extract) ½ tsp
Method
• Into a saucepan, put sugar, water and screwpine
leaves. Bring to a slow boil, stirring until sugar
dissolves. Discard screwpine leaves.
• Put a ladleful of beaten yolks into a fine tea strainer

and drizzle over boiling syrup, using a circular motion.
• When egg net is cooked, stir carefully with a small

ladle to give it an even coating of syrup. Then, using
a perforated ladle, remove to a serving dish.
• Lightly separate jala emas with a chopstick or fork

for use.
**Sauce
Evaporated milk 1 can (410 g)
Condensed milk 2 dsp
Water 125 ml
Rose or vanilla essence
(extract) ¼ tsp
Method
• In a saucepan, combine evaporated and condensed

milk, lightly beaten egg, water and essence. Bring to
a slow boil, stirring continuously.
• Remove from heat and strain into a serving jug.

Refrigerate.
Note: Bananas should not be too ripe, otherwise they
will not keep their shape after frying. Pisang lemak
manis and pisang susu are slightly larger and firmer
than pisang emas. Puding raja and ayam golek, pahang
style (page 134) are very popular traditional dishes
for royal weddings and royal festive celebrations in
Pahang.
Pahang139
Dadar
Preparation: 20 minutesCooking: 50 minutesMakes 18 pancakes
Ingredients
Salt ½ tsp
Vanilla essence (extract) ½ tsp
Cooking oil
Coconut Milk Sauce* 1 recipe
Durian Sauce** 1 recipe
Method
• Sift flour into a mixing bowl. Add egg yolks and salt,
then gradually blend in coconut milk.
• Stir in vanilla essence and green food colouring. Strain

to remove lumps.
• Grease, then heat a 15–18-cm pan. Pour on a ladleful

or about 4 Tbsp batter so a thin layer forms. Cook over
very low heat for 1–2 minutes.
• Remove pancake and repeat until batter is used up.
• Arrange pancakes in 2 neat stacks. To serve, cut

wedges from stacks and top with coconut milk sauce
or durian sauce.
*Coconut Milk Sauce
1 grated skinned coconut
Sugar 150 g
Salt ¼ tsp
Screwpine (pandan)
Method
• Put all ingredients into a saucepan.
• Over low heat, stir continuously with a flat wooden

spoon for about 15 minutes or until sauce thickens.
**Durian Sauce
Durian pulp from 1 medium durian,
do not discard seeds
if desired
Brown sugar 120 g
Salt a pinch
Screwpine (pandan)
Method
• In a pot, combine all ingredients and stir over

moderate heat until sauce thickens.
• Durian seeds become edible with cooking. If keeping

the seeds, allow sauce to simmer, stirring occasionally,
until seeds are cooked.
Pahang141
Ikan Asam Rebus with Pineapple
Ingredients
Spanish mackerel
(ikan tenggiri) 450 g, sliced
Salt as needed
Water 625 ml
gelugur) 2 pieces
Pineapple ½, peeled and sliced
Sugar 1 tsp
padi) 8
Shallots 10, peeled
Method
• Wash fish slices and rub with 1 tsp salt. Set aside.
• Into a pot, put ground ingredients and water, then bring to a slow boil.
• Add dried sour fruit slices and leave to boil over low heat for 10 minutes.
• Add pineapple slices and simmer for 5 minutes more.
• Add fish slices and all remaining ingredients. Cook for 5 minutes.
• Serve hot with white rice.

Perak145
Ikan Terubuk Masak
Asam Tempoyak
Ingredients
Hilsa or shad (ikan terubuk)
or red snapper (ikan merah) 2 slices
Salt as needed
Fermented durian
(tempoyak) 3 Tbsp
Water 500 ml
and finely ground
Lemon grass (serai) 1 stalk, lightly crushed
Turmeric leaf (daun kunyit) 1
Sugar 1 tsp
Soy bean sprouts 450 g, tailed
Red chillies 4–5
Onion 1, peeled
Dried anchovies (ikan
bilis) 30 g
Method
• Wash fish slices and rub with 1 tsp salt. Set aside.
• Except fish slices and bean sprouts, put all other

ingredients, including those coarsely ground, into a
pot. Mix well and bring to a slow boil.
• Reduce heat and simmer for 10 minutes, then add

fish and bean sprouts. Simmer until cooked. Discard
turmeric leaf before serving.
Note: To ferment durian, scrape durian flesh from the
seeds. Mix with salt and leave in an airtight jar in the
refrigerator for at least 3 days before use. Tempoyak
can be kept refrigerated for months. Tempoyak is also
commonly served as a sambal taken with rice. To serve
sambal tempoyak, pound 4–5 chillies coarsely with
a pinch of salt. Mix with 2 Tbsp tempoyak or serve
separately.
Pindang Udang
Ingredients
Prawns (shrimps) 600 g, medium
Salt as needed
Cooking oil 2 Tbsp
Lemon grass (serai) 8 stalks, very finely sliced
Red chillies 3, diagonally sliced
Turmeric (kunyit) 2.5-cm knob, peeled and
ground
Blimbing
(belimbing) 4–5, halved lengthways
Method
• Peel prawns but leave tails intact. Devein prawns,

then rub with 1 tsp salt. Set aside.
• Heat oil in a wok. Fry shallots, lemon grass, chillies

and turmeric.
• Add prawns and stir-fry continuously, then add

blimbing and coconut milk. Bring to a slow boil.
• Let simmer for 1–2 minutes before stirring in salt

to taste.
146
Rendang Tok
Preparation: 20 minutesCooking: 2 hours–2 hours 30 minutes
Ingredients
Beef 1.5 kg
Shallots 150 g, peeled and sliced
Garlic 120 g, peeled and sliced
Ginger 150 g, peeled and shredded
(page 11)
Young but firm
skinned
coconut ½, cut into thin 5-cm slices
Pure coconut cream
(pati santan) squeezed from 5 grated
coconuts
Ground coriander
(ketumbar serbuk) 2 rounded (heaped) Tbsp
Ground chilli 2 Tbsp
Cumin seeds (jintan manis biji) 1 tsp
Fennel seeds (jintan putih biji) 1 tsp
Black peppercorns ½ tsp
Ground turmeric
Method
• Cut cleaned beef into 5-cm cubes. Set aside.
• Prepare marinade. Except beef and salt, put all other

ingredients, including those ground, into a large bowl.
Mix well. Add beef pieces and leave to marinate for
2 hours.
• Transfer meat and marinade to a pot. Bring to a slow
boil, then simmer over low heat, stirring frequently,
for 2 hours–2 hours 30 minutes.
• When meat is tender and almost black in colour and

gravy dry, add salt to taste. To prevent meat and gravy
from sticking to pot, stir continuously when gravy is
almost dry.
Note: Rendang tok is popularly served in kenduris, as
well as during festive celebrations with nasi himpit or
compressed rice cakes (page 159). It keeps well in the
refrigerator for at least a week.
Rendang Dinding
Ingredients
Beef 1 kg
Onions 1 kg, peeled and sliced
shredded
Thick dark soy sauce 1 dsp
Brown sugar 2 Tbsp
Salt 2 rounded (heaped) tsp
Dried
chillies 45
Method
• Cut meat across grain and into 0.6-cm thick slices.

Score slices lightly.
• Heat 250 ml oil in a wok. Fry onions, garlic and ginger
for 5–7 minutes. Drain, then coarsely grind fried
ingredients. Set aside.
• Heat 3 Tbsp oil in a clean wok and fry ground

ingredients until oil separates.
• Add meat, then coarsely ground fried ingredients and

soy sauce. Continue frying for 15 minutes.
• Add tamarind juice, then all remaining ingredients. Stir

frequently over low heat until gravy is thick and meat
tender.
• Serve with white rice or roti jala (page 215).

Perak147
Rendang Terlagi-lagi
Ingredients
Cooking oil 125 ml
Beef 600 g, cut into 4-cm long slices,
each 0.6-cm thick
Pure coconut cream
(pati santan) squeezed from 1½ grated coconuts
Tamarind pulp (asam 1 Tbsp, mixed with 5 Tbsp water
Jawa) and strained
Skinned coconut ½, grated, for kerisik (page 11)
Sugar 1 tsp
Salt 1 ½ tsp or to taste
Shallot
s 300 g, peeled
Method
• Heat oil in a wok. Fry beef slices over moderate heat for 15 minutes.
• Drain meat slices from oil and lightly pound them while still hot.
• Season cooked meat with soy sauce and leave for 1 hour.
• Reheat wok and fry ground chillies for 2–3 minutes.
• Add ground ingredients and lemon grass. Fry until fragrant and oil separates.
• Add seasoned beef and mix well. Then, add coconut cream and tamarind juice.
• Bring to the boil.

• Reduce heat and simmer until almost dry. Then, add all remaining ingredients
and stir continuously until gravy is very thick.
Note: When you have tasted this rendang you will ask for more, hence the name
rendang terlagi-lagi. Try it, you’ll not be disappointed.
Perak149
Rendang Daging Perak
Ingredients
Beef 1 kg, cut into 2.5-cm cubes
Salt as needed
Cooking oil 125 ml
Galangal (lengkuas) 2.5-cm knob, peeled and
crushed
kunyit) 3, 2 finely cut
Galangal
Garlic 1 bulb, peeled
Method
• Season meat with 1 tsp salt and set aside for

15 minutes.
• Heat oil in a wok. Fry galangal and lemon grass, then

add ground chillies to fry.
• Add ground ingredients and stir-fry constantly over

low heat until fragrant and oil separates.
• Add meat and stir-fry until liquid evaporates, then add
coconut milk and the whole turmeric leaf. Bring to a
slow boil, stirring constantly.
• Reduce heat further and cook for about 1 hour

30 minutes, stirring frequently. Remove and discard
turmeric leaf.
• When meat is tender and gravy thick and oily, add all
remaining ingredients. Remove from heat.
Daging Masak Pesamah
Ingredients
Beef 600 g
(page 11)
Cooking oil 100 ml
Coconut milk 1 litre, squeezed from
Sugar 1 tsp
Salt 2 tsp
Spices
Cardamoms (buah
pelaga) 2
Shallot
s 10, peeled
Method
• Cut beef across grain and into thin slices. Set aside.
• Mix curry powder and kerisik with tamarind juice into

a paste. If necessary, add a little extra water. Set aside.
• Heat oil in a pot and fry shallots for 2 minutes, then

spices until fragrant.
• Add ground ingredients and fry for a few minutes.
• Add prepared paste and fry over moderate heat until

fragrant and oil separates. If ground ingredients are
sticking to pot, add a little coconut milk.
• Put in beef and add 250 ml coconut milk. Stir-fry

rapidly to mix ingredients.
• Pour in remaining coconut milk, then add sugar

and salt.
• Simmer over low heat, stirring frequently, until gravy is

thick and almost dry and meat tender.
150
Kurma Ayam
Ingredients
Salt as needed
Cooking oil 4 Tbsp
Garlic 1 clove, peeled and sliced
cut into strips
Kurma curry powder 3 heaped Tbsp, mixed with
water into paste
Onions 3, peeled and prepared as
on page 133
Shallots 10, peeled
Poppy seeds 4 Tbsp
biji) 1 Tbsp
White peppercorns 1 Tbsp
Method
• Cut chicken into bite-sized pieces and season with
1 tsp salt.
• Heat oil in an earthen pot. Fry shallots, garlic and ginger

until fragrant. Add curry paste and fry for 1 minute. Add
ground ingredients, star anise, cloves, cardamoms,
cinnamon and nutmeg. Fry until oil separates.
• Add chicken and fry for 5 minutes, then add coconut

milk and onions. Bring to the boil, stirring constantly.
Reduce heat and simmer until chicken is tender. Add
remaining ingredients just before removing from heat.
Ayam Panggang
Grilling: 30 minutes
Ingredients
6 pieces
Ground turmeric
(kunyit serbuk) 1 rounded (heaped) tsp
Salt as needed
Sugar 1 tsp
Lemon grass (serai) 1 stalk, bulbous end lightly
crushed for basting
Shallots 12, peeled
Young galangal
Method
• Rub chicken pieces with ground turmeric and 2 tsp salt.

• Into a mixing bowl, put ground ingredients, coconut

cream, sugar and 1 tsp salt. Mix well and set aside.
• Heat oil for deep-frying and cook chicken pieces for

10 minutes or until half-cooked. Remove and drain well.
• Using crushed lemon grass, baste chicken with coconut

cream mixture and grill, preferably over glowing
charcoal.
• Baste chicken with coconut cream mixture at least

3 times on each side and grill until chicken is cooked.
Perak151
Ayam Rendang Pedas
Preparation: 20 minutesCooking 1 hour
Ingredients
Chicken 1, about 2 kg, cut into
bite-size pieces
Coconut cream 1 litre, squeezed from 2 grated
coconuts with a little water added
Skinned coconut ½, grated, for kerisik (page 11)
kunyit) 3, finely sliced
Kaffir lime leaves
(daun limau purut) 3, finely sliced
Galangal
Ground turmeric
Method
• Into a wok, put chicken and ground ingredients.
• Stir in coconut cream and bring to a slow boil.
• Reduce heat and simmer, stirring occasionally, until gravy is thick.
• Add kerisik and stir continuously until gravy is very thick and oily

and meat tender.
• Lastly, add sliced leaves and salt to taste. Remove from heat.
Perak153
Rendang Ayam Perak
Ingredients
Salt as needed
Cooking oil 3 Tbsp
Galangal (lengkuas) 2.5-cm knob, peeled and
crushed
1 ½ grated coconuts
Turmeric leaves (daun kunyit) 2, finely sliced
Ingredients to be ground (A)
Ingredients to be ground (B)
Galangal
Shallots 20, peeled
Garlic 1 small pod, peeled
Method
• Cut chicken into bite-sized pieces and season with

2 tsp salt. Set aside for 15 minutes.
• Heat oil in a wok. Fry galangal and lemon grass

until fragrant. Add and fry ground ingredients (A) for
3–5 minutes, then ground ingredients (B) until fragrant
and oil separates. Stir constantly to prevent mixture
sticking to wok.
• Pour in coconut milk and cook over low heat, stirring
constantly, for 10 minutes. When gravy is thickened,
add chicken. Allow to simmer, stirring frequently, until
chicken is almost cooked.
• To prevent chicken from being overcooked, drain and

remove chicken, leaving gravy to simmer until really
thick.
• Return chicken to wok, then add turmeric leaves and

salt. Remove from heat and serve with rice.
Note: This dish has very little gravy and chicken must
not be overcooked or rendang will look messy with
flesh and bones separated.
Ipoh Bean Sprouts with
Salted Fish
Ingredients
Salted fish 45 g, preferably threadfin
(ikan kurau/senangin),
washed and finely sliced
minced
Sesame oil ½ Tbsp
Ipoh bean
sprouts 300 g, washed and drained
Garnishing
Red chilli 1, seeded and cut into
strips
Spring onion (scallion) 1, split and cut into 5-cm
lengths
Coriander leaves 1 sprig
(ciliantro)
Method
• Heat sufficient oil in a wok until hot. Add salted fish

slices and fry over low heat until crisp and light golden
brown. Drain and set aside. Discard oil.
• Heat 2 Tbsp oil in the same wok and lightly brown

garlic. Remove and place on a serving dish. Mix in light
soy sauce and sesame oil.
• Bring a saucepan half filled with water to a rapid boil.

Lower in bean sprouts and scald for a few seconds.
Drain well.
• To serving dish with prepared seasoning, add scalded

bean sprouts. Mix to combine ingredients, then
sprinkle on salted fish.

Note: Ipoh bean sprouts are especially crisp, fat and
almost tailless. This has been attributed to the hardness
of the underground water in the Ipoh district.
154
Pecal (Vegetable Salad)
Ingredients
Firm bean curd (tau kwa) 2, diced and fried
Hard-boiled eggs 4, shelled and quartered
Tamarind pulp (asam
Jawa) 2 Tbsp
Water as needed
Brown sugar 4 Tbsp
Black prawn (shrimp) paste
(hae ko) 2 Tbsp, mixed with 1 Tbsp
water
Salt ½ tsp or to taste
Roasted peanuts 300 g, coarsely ground
Vegetables
Water convolvulus 300 g, young shoots only,
(kangkung) cut into 5-cm lengths
Young tapioca leaves 300 g, tender shoots only,
cut into 5-cm lengths
Yam bean (bangkuang) 150 g, peeled and coarsely
shredded
Long (snake) beans 150 g, cut into 5-cm lengths
Carrot 1, medium, peeled if desired
and coarsely shredded
Cucumber 1, cored and coarsely
shredded
paste 2.5-cm square piece,
(belacan) toasted
Garnishing
Shallot 10, peeled, sliced and
s crisp-fried
and crisp-fried
Method
• Except cucumber, separately scald all vegetables

in boiling water. Do not overcook. Drain well and
arrange on a dish together with cucumber, fried bean
curd and hard-boiled eggs.
• Heat sufficient oil and fry tamarind pulp for 1 minute

over low heat. Dish out, add 125 ml water and mix
well, then strain for tamarind juice.
• Heat 1 Tbsp oil and fry ground ingredients over low

heat until fragrant.
• Add tamarind juice and 315 ml water. Bring to the boil.
• Stir in brown sugar, diluted prawn paste and salt

to taste. Remove from heat and stir in ground peanuts.
• Garnish vegetables, then serve with sauce on the side

or pour sauce over vegetables and mix well just before
serving.
Perak155
Kerabu Tauge
Ingredients
Bean sprouts (tauge) 600 g, tailed
(hae be) 1 Tbsp, roasted and
coarsely ground
Grated skinned coconut 2 Tbsp, for kerisik (page 11)
Bird’s eye chillies (cili padi) 20, sliced
Pure coconut cream
coconut
Salt ½ tsp
Method
• Scald bean sprouts in boiling water and drain well.
• Into a bowl, put bean sprouts and all remaining ingredients.

Mix well.

Perak157
Pajri Nanas
Ingredients
Pineapple (nanas) 1, medium, peeled
Cooking oil 2 Tbsp
shredded
Meat curry powder 3 Tbsp, mixed with 4 Tbsp
water into a paste
(hae be) 2 rounded (heaped) Tbsp,
ground
(page 11), ground
Tamarind pulp (asam 1 dsp, mixed with 2 Tbsp
Salt 1 tsp
Sugar 1 tsp
Spices
Cardamoms (buah
pelaga) 2
Star anise (bunga lawang) 1 section
Method
• Halve pineapple and cut into slices. Set aside.
• Heat oil in a wok. Lightly brown shallots, garlic and

ginger, then add spices and fry until fragrant.
• Add curry paste and fry for 1 minute, then add dried
prawns and kerisik. Fry until fragrant.
• Add pineapple slices, then coconut milk and bring

to a slow boil.
• Add all remaining ingredients, simmer for 5 minutes

and remove from heat.
Kerabu Nanas
Ingredients
Pineapple (nanas) 1, small, peeled
(hae be) 1 Tbsp, roasted if desired
Red chillies 4
Pure coconut cream
coconut
Salt ½ tsp
Method
• Coarsely shred pineapple and set aside.
• Grind or blend (process) dried prawns and chillies

together to combine. Set aside.
• Into a mixing bowl, put shredded pineapple and all

remaining ingredients and mix well.

158
Nasi Himpit
Ingredients
Rice 2½ cups
Water 1.375 litres
Salt ¼ tsp
Screwpine (pandan)
Method
• Wash and drain rice, then add water. Stir in salt

and put in screwpine leaves. Cook rice until done.
• Stir and mash cooked rice with a wooden spoon while

still hot and moist.
• Transfer mashed rice to a 25 × 15-cm rectangular dish

or tin fitted with a flat lid a little smaller than rim of
dish or tin. Press lid firmly onto rice and place a heavy
object on top to compress rice.
• Leave for 6 hours or overnight in the refrigerator.

Cut into 2.5-cm cubes and serve with rendang tok
(page 147) or any other rendang or satay.
Fried Sar Hor Fun
with Cockles
Preparation: 20 minutesCooking: 7 minutesServes 3
Ingredients
Cockles 300 g
Prawns (shrimps) 150 g, peeled
Salt ½ tsp
Ground white pepper as needed
Cooking oil 4 Tbsp
Flat rice noodles (hor 600 g, cut into 0.6-cm
fun) strips
Eggs 2
Water 4 Tbsp
Light soy
sauce 2 Tbsp
Method
• Prepare and pour boiling hot water over cockles

and drain immediately. Extract flesh and set aside.
Discard shells.
• Season prawns with salt and pepper. Set aside.
• Heat 3 Tbsp oil in a wok until smoking hot. Add garlic

and prawns and stir-fry quickly over high heat.
• Add noodles and stir-fry for 1–2 minutes, then add

bean sprouts and stir to mix.
• Add combined seasoning ingredients and fry for

1 minute.
• Push noodles to one side of wok and add 1 Tbsp oil.

Crack in eggs and leave them for 30 seconds to set,
then stir-fry together with noodles and bean sprouts.
• Sprinkle water over noodles and stir-fry at the same

time. Lastly, add cockles and fry for 30 seconds.
• Serve hot, with a dash of pepper.

Perak159
Ipoh Sar Hor Fun (Rice Noodle Soup)
Preparation: 20 minutesCooking: 40 minutesServes 5–6
Ingredients
Chicken 450 g, preferably thigh portion
Freshwater prawns
(shrimps) 600 g, large, unpeeled
fresh chicken stock 2 litres, boiling hot
Salt 3 tsp
Chinese (garlic) chives 90 g
Flat rice noodles (hor fun) 600 g, cut into 6-mm strips
Ground white pepper
Seasoning
Salt 1 tsp
Sesame oil ½ tsp
Ground white
pepper ¼ tsp
Cooking oil 1 dsp
Method
• Into a mixing bowl, put chicken and seasoning ingredients. Mix well and leave
for 15 minutes.
• Steam chicken for 15 minutes or until cooked. When cool, cut into 1.25-cm
thick slices and arrange on a serving dish.
• Heat sufficient oil in a wok and lightly brown garlic. Add prawns and stir-fry over
high heat for 3 minutes or until just cooked.
• Pour boiling hot anchovy or chicken stock into wok and bring to the boil. Dish
out prawns, peel and halve lengthways. Arrange prawns on a serving dish.
• Return prawn shells to boiling stock and simmer over very low heat for
10 minutes to extract prawn flavour.
• Strain stock and return to the boil. Add salt. Sustain stock at the boil over low
heat.
• Meanwhile, half fill a saucepan with water and add 1 Tbsp oil. Bring to the boil,
then scald Chinese chives. Remove and cut into 5-cm lengths. Arrange on
serving dish.
• In the same water, scald rice noodles for 1–2 minutes. Drain well.
• To serve, put some rice noodles into individual serving bowls, then top with
chicken and prawns. Ladle boiling stock over and serve hot sprinkled with
spring onions, some chives and a dash of pepper.
Perak161
Kuih Cara Berlauk (with Prawns)
Preparation: 20 minutesCooking: 1 hourMakes 60 small kuih cara
Ingredients
Prawns (shrimps) 300 g, peeled and cut into
small pieces
Salt ½ tsp
Cooking oil 2 Tbsp
Red chillies 2, seeded and finely sliced
Spring onion
(scallion) 1, chopped
Batter
Plain (all-purpose)
flour 300 g
Eggs 2
Salt 1 tsp
Garnishing
Red chillies 3
Spring onion
(scallion) 1,chopped
Method
• Season prawns with salt and pepper. Leave for

15 minutes.
• Heat oil in a wok and lightly brown shallots. Drain and

set aside for garnishing.
• Add prawns to wok and stir-fry for 2 minutes or until

cooked. Add chillies and spring onion. Remove and
leave to cool.
• Prepare batter. Sift flour into a small mixing bowl. Stir
in coconut cream, a little at a time. Lightly beat eggs
with a fork before mixing into batter with salt. Stir in
cooled prawn mixture.
• Grease and heat kuih cara mould over very low heat.

The mould looks like a tray of egg-shaped cups and
has a snug-fitting lid.
• Into each cup, spoon 1 Tbsp prawn batter or enough

to fill and cook for 8–10 minutes.
• Remove lid and garnish when batter is almost cooked.

Remove completely cooked kuih with a small butter
knife.
162
Kuih Cara Berlauk
(with Meat)
Makes 40–45 kuih cara
Ingredients
Minced beef 300 g
Meat curry
powder 3 Tbsp
Cooking oil 2 Tbsp
Onions 2, peeled and
finely chopped
Salt 1 tsp
Batter
Plain (all-purpose)
flour 300 g
Eggs 2
Salt 1 tsp
Garnishing
Red chillies 3, seeded and finely sliced
Spring onion
(scallion) 1, finely chopped
Method
• Season meat with curry powder. Set aside.
• Heat oil in a wok and lightly brown onions. Add meat

and salt. Stir-fry until meat is cooked and dry, then dish
out and set aside. To prevent meat from sticking to
wok, sprinkle a little water whilst frying.
• Prepare batter. Sift flour into a small mixing bowl.

Stir in coconut cream, a little at a time, until smooth.
Lightly beat eggs with a fork, then mix into batter
together with salt.
• Grease and heat a kuih cara mould with large cups

over low heat. Spoon ½ Tbsp batter into each cup,
then 1 tsp minced meat filling. Top with 1 Tbsp batter
or enough to cover filling and cook for about
10 minutes.
• Garnish when kuih cara is almost cooked and remove

cooked kuih with a small butter knife.
Note: Kuih cara moulds come in various sizes. For this
recipe, you will need a mould with bigger egg-shaped
cups to accommodate the filling.
Kuih Cara Manis
Preparation: 15 minutesCooking: 1 hourMakes 60 kuih cara
Ingredients
Screwpine (pandan)
juice 1 Tbsp
Salt ¼ tsp
Eggs 2
Castor (superfine) sugar
Method
• Sift flour into a small mixing bowl. Stir in coconut

cream, a little at a time, together with screwpine juice,
food colouring and salt. Lightly beat eggs with a fork
and stir into flour mixture.
• Grease kuih cara mould with a little butter and heat
over very low heat.
• Fill each cup with batter and cook for about 8 minutes.
• When kuih cara is more than half-cooked, sprinkle

1 tsp sugar evenly over each surface.
• When kuih pieces are completely cooked, remove

with a small butter knife.
Note: Instead of spooning batter into each cup of the
mould, which is time-consuming, transfer batter to a
measuring jug with a beak. This way, batter can be
poured easily and quickly into moulds without spillage.
To obtain screwpine juice easily, wash and cut
4–5 leaves into small pieces and blend with a little
water. Strain to get clear juice.
Perak163
Puteri Berendam
Ingredients
Sugar 3 Tbsp
Salt ¼ tsp
Plain (all-purpose) flour ½ Tbsp
Screwpine (pandan)
Glutinous Rice Balls* 1 recipe
Method
• Into a saucepan, put coconut cream, sugar, salt and

flour. Stir to mix until smooth.
• Add screwpine leaves and bring to the boil, stirring

continuously.
• Add prepared glutinous rice balls and simmer for a

few minutes or until coconut cream thickens.
• Serve hot.
*Glutinous Rice Balls
Glutinous rice flour 150 g
Water 250 ml
Green food
colouring a few drops
Filling** 1 recipe
Method
• Sift glutinous rice flour into a bowl. Add water and

knead, together with green food colouring, until firm
dough results.
• Shape small marble-size balls from dough. Flatten
each ball lightly and top with a teaspoonful of filling.
Press edges together and reshape into small balls.
• Bring a half filled saucepan of water to the boil. Put in

glutinous rice balls, a few at a time.
• As soon as the balls float to the surface, remove with a

perforated ladle.
**Filling
Palm sugar (gula
Melaka) 60 g, chopped
Water 65 ml
Salt a pinch
Grated skinned coconut 120 g
Method
• Into a small saucepan, put palm sugar, water and

salt. Cook over low heat, stirring, until palm sugar
dissolves.
• Strain syrup into a wok. Add grated coconut and fry

until evenly coated with palm syrup. Dish out and leave
to cool.
Perak165
Kuzi Ayam
Ingredients
Chicken 1, about 1.5 kg, cut
into 4–6 pieces
Saffron strands a few, ground with
1 tsp water
Shallots 600 g, peeled, sliced
and crisp-fried
Water 1 litre
Cooking oil 4 Tbsp
Sultanas 60 g
Ghee (clarified butter) 2 dsp
Salt 1 dsp
Almonds 20, roasted
Sugar 1 tsp
Coriander seeds (ketumbar biji) 1 Tbsp
Fennel seeds (jintan manis biji) 1 dsp
White peppercorns 1 dsp
Mace (aril buah pala) 1 piece
Evaporated milk 1 large can (410 g)
Kalamansi limes
(limau kesturi) juice squeezed from 3 limes
Shallot
s 5, peeled
Method
• Wash and dry chicken, then rub with ground saffron.
If saffron is unavailable, use a few drops of yellow
colouring instead.
• Into a large mixing bowl, put crisp-fried shallot slices,

ground and combined ingredients and water.
Mix well and set aside.
• Heat oil in a wok. Fry sultanas for 1 minute,

then remove and drain.
• Add half the ghee to wok and fry chicken

for 15 minutes. Dish out and drain.
• Transfer oil from wok to a curry pot. Add remaining

ghee and brown sliced ingredients.
• Add ingredients from mixing bowl, tomato sauce

and salt. Bring to the boil, stirring frequently.
• Add half the fried sultanas, half the roasted almonds,

and sugar. Simmer until mixture thickens.
• Add fried chicken and cook over moderate heat

until gravy is thick and oil separates.
• Serve, if desired, sprinkled with remaining sultanas

and almonds.
Kelantan169
Solok Lada
Ingredients
Red chillies 16, large
Spanish mackerel
(ikan tenggiri) 180 g, meat only, cut into
large cubes
Grated skinned
coconut 150 g
Shallots 6, peeled
Sugar 1 tsp
Salt as needed
¾ grated coconut with
Method
• Slit chillies lengthways with a sharp knife for stuffing.

Carefully remove seeds and membranes.
Soak in water for 15 minutes.
• Into a blender (food processor), put fish cubes, grated

coconut and shallots. Blend until fine, then stir in sugar
and salt.
• Mix well.
• Stuff each chilli with 1 tablespoonful fish mixture.
• Into a pot, put stuffed chillies, slit side up. Then,

carefully pour in coconut milk mixed with a pinch of
salt.
• Cover pot and simmer gently for 15 minutes or until

cooked and almost dry.
Note: Serve solok lada with rice or nasi kerabu
(page 179).
Daging Goreng Pengantin
Preparation: 1 hourCooking: 1 hour 15 minutes
Ingredients
Beef 1 kg, cut into 5 × 2.5-cm
pieces
Salt as needed
Cooking oil 6 Tbsp
Dried chillies 30, coarsely ground
Pure coconut cream
1½ grated coconuts
Sugar 1½ tsp
Ginger 2.5 × 1.25-cm knob, peeled
Coriander
seeds
Method
• Into a large pot, put beef pieces, 2 tsp salt and dried
sour fruit slices. Add enough water to cover meat,
then secure lid and simmer for 1 hour. Alternatively,
pressure cook for 35 minutes.
• When done, remove meat and drain in a colander until

dry and cool. Lightly pound cooled meat with a pestle,
then break meat into small pieces using fingers.
• Heat oil in a wok and brown shallot slices. Remove

with a perforated ladle when crisp and drain.
Fry ground ingredients and chillies over low heat
until oil separates.
• Add all remaining ingredients and bring to a slow boil,

then simmer until thick.
• Add meat and fry continuously for 40 minutes or until

almost dry.
• Add crisp-fried shallot slices and fry over very low heat
for 15 minutes more or until dry and meat is almost
crisp.
• Remove and leave to cool on absorbent paper. When

thoroughly cooled, store in an airtight container.
Note: Daging goreng pengantin can be stored for a
couple of weeks to accompany and make a rice
meal more appetising. Served on buttered toast and
in sandwiches, they make tasty though quite
‘un-Kelantanese’ snacks.
170
Daging Masak Lawar
Ingredients
Beef fillet 600 g
Grated skinned coconut 4–5 Tbsp, for kerisik
(page 11), ground
Lime (limau nipis) juice squeezed from 3 limes
Pure coconut cream
1 grated coconut
Salt 1½ tsp
Coriander
seeds
(ketumbar biji) 1 Tbsp, roasted
Red chillies 8
Shallots 16, peeled
Method
• Bring a saucepan half filled with water to the boil. Add

beef and boil until cooked. Drain and slice cooled beef
into thin 4-cm strips.
• Into a cooking pot, put kerisik, ground ingredients, lime

juice, coconut cream and beef. Mix well, then bring to
a slow boil.
• Reduce heat and simmer, stirring frequently, until gravy

is thick. Add remaining ingredients.
Rendang Daging
Ingredients
Beef 1.5 kg, scored and cut into
5 × 2.5-cm pieces
Pure coconut cream
3 grated coconuts
same grated coconuts
Kaffir lime leaves
Turmeric leaves (daun kunyit) 4, finely sliced
gelugur) 3 pieces
Salt 2 tsp
Sugar 1 tsp
Red bird’s eye chillies
(cili padi) 15
Green bird’s eye
chillies
(cili padi) 15
Ginger 5 × 2.5-cm knob, peeled
Galangal (lengkuas) 4 × 2.5-cm knob, peeled
Turmeric (kunyit) 5 × 2.5-cm, knob, peeled
Method
• Into a mixing bowl, put meat and ground ingredients.

Mix well and leave for 15 minutes.
• Into a pressure cooker, put beef and coconut milk.

Cook for 30 minutes.
• At the end of that time, add coconut cream and bring
to the boil.
• Reduce heat and simmer until gravy is almost thick.

• Add finely sliced leaves and dried sour fruit slices, then
simmer, stirring continuously, until meat is tender and
gravy thick.
• Add salt and sugar.
Daging Masak Merah
Ingredients
Beef 600 g, scored and cut into
4-cm cubes
Cooking oil 6 Tbsp
Cashew nuts 120 g
Sultanas 90 g
Water 1.25 litres
Jackfruit leaves (daun nangka) 2–3
Tomato purée ½ can (140 g)
Tamarind pulp (asam Jawa) 2 tsp, mixed with a little
water and strained
Salt 2 tsp
Mint leaves a few sprigs
Coriander leaves (cilantro) 2 sprigs, cut into 2.5-cm
lengths
Spring onions (scallions) 2, cut into 2.5-cm lengths
Sugar 1 tsp
Turmeric
(kunyit) 5-cm knob, peeled
Method
• Mix beef and ground ingredients together and leave

aside.
• Heat oil and lightly brown shallot slices until crisp.

Remove with a perforated ladle and set aside.
• Reheat oil and fry cashew nuts until lightly browned.

Drain and set aside.
• Put in sultanas and fry for 1 minute, then remove
and drain. Add ground chillies and fry until oil
separates. Dish out.
• Add beef, water and jackfruit leaves. Bring to the boil,

then reduce heat and simmer for 1 hour or until beef
is tender.
• Discard jackfruit leaves and add all remaining

ingredients, including those fried. Simmer, stirring
frequently, until gravy is thick and meat tender.
Note: Jackfruit leaves are used as a meat tenderiser.
Roast Tongue
Ingredients
Cow’s tongue 1
Turmeric (kunyit) 5 × 2.5-cm knob,
peeled and ground
Salt as needed
Vinegar 1 dsp
Ground white
pepper 1 dsp
Tapioca flour 3 Tbsp, mixed with a little
water into a paste
Garnishing (optional)
Spring onion (scallion)
Red chillies
Method
• Scald tongue in boiling water. Drain and scrape

off skin with a knife.
• Prick tongue with a skewer, then rub with ground
turmeric and 1 dsp salt. Leave for 15 minutes.
• Into a pressure cooker, put tongue and add enough

water to cover and pressure cook for 45 minutes.
• When done, drain tongue and season with vinegar,

soy sauce, pepper, salt and tapioca flour paste.
• Transfer tongue and seasoning to a baking dish

and add potato halves.
• Roast in an oven preheated to 175°C/350°F

for 30 minutes or until tongue is tender and potatoes
cooked.
• Remove tongue and thinly slice. Arrange on a serving

dish, with potatoes. Pour pan sauce over tongue
slices.
• Serve garnished, if desired, with spring onion

and chillies.
172
Kelantan171
Ros Ayam
Ingredients
frying
4–6 pieces
Water 1 litre
crisp-fried
and crisp-fried
Onions 3, peeled and cut into
wedges
Chinese (garlic) chives 10 stalks, cut into 4-cm
lengths
Method
• Heat oil for deep-frying in a wok. Deep-fry chicken

for 10 minutes or until lightly browned. Drain and set
aside.
• In a saucepan, bring water to the boil. Lower in fried

chicken and return to the boil, then simmer over low
heat for 10 minutes.
• Mix half the crisp-fried shallot and garlic slices into

evaporated milk, then add to chicken. Return to the
boil.
• Add potatoes and onions and simmer until chicken

is tender.
• Mix in all remaining ingredients. Dish out and serve
hot, sprinkled with remaining crisp-fried shallots and
garlic.
Kelantanese Egg Curry
Ingredients
Cooking oil 5 Tbsp
gelugur) 4 pieces
Hard-boiled eggs 20, shelled
Red chillies 6, left whole
Green chillies 6, left whole
Sugar 1 tsp
Shallot
s 5, peeled
Galangal
(lengkuas) 4-cm knob, peeled
White peppercorns 30
Coriander seeds
Method
• Heat oil in a wok. Brown sliced ingredients.

separates.
• Add coconut milk and dried sour fruit slices. Bring to

a slow boil.
• Add all remaining ingredients and return to the boil,

then remove from heat.
Note: To shell hard-boiled eggs easily, add a little
vinegar when boiling.
Kelantan173
Kerabu Sotong Kering
Preparation: 20 minutesCooking: 1 minute
Ingredients
Dried cuttlefish shreds 90 g
Green mango 1, small, peeled, seeded
and cut into strips
Cucumber ½, seed portion discarded
then shredded
Red chillies 2, finely sliced
padi) 6, finely sliced
Lime (limau nipis) juice squeezed from 3–4 limes
Sugar 2 Tbsp or to taste
Method
• Wash and drain cuttlefish flakes. Then, dry them in the sun or in an oven
preheated to 150°C/300°F.
• Meanwhile, combine all remaining ingredients, except oil, in a bowl.
• When well mixed, transfer to a colander and leave to drain for 1 hour.
• Heat oil for deep-frying in a wok. Deep-fry dried cuttlefish flakes until light
golden and crisp. Drain and leave to cool.
• Just before serving, toss squid crisps with other ingredients to combine.
• Serve on a flat dish.

Note: Prepared shredded cuttlefish is sold in packets and easily obtainable
in Kelantan and Terengganu.
Kelantan175
Ayam Masak Keremak
Ingredients
Chicken 1, about 1.5 kg, cut
into bite-size pieces
Salt as needed
Cooking oil 3 Tbsp
same grated coconut
with sufficient water
added
Red chillies 3, left whole
Green chillies 3, left whole
Tomatoes 3, halved
Coriander seeds
Poppy seeds 3 Tbsp
biji) 2 tsp
Cashew nuts 10
Spices
Mace (aril buah pala) 3 pieces
Method
• Season chicken with ground ingredients and 1½ tsp
salt. Leave for 30 minutes.
• Heat oil and ghee in a curry pot. Lightly brown shallots

and garlic.
• Add spices and fry until fragrant, then add chicken and
stir-fry until almost dry.
• Pour in coconut milk and bring to the boil, then reduce

heat and simmer for 15 minutes.
• Add chillies, tomatoes, coconut cream, evaporated

milk and lime juice. Simmer for 5 minutes more.
• When meat is tender, add salt to taste.

176
Ayam Kerutuk
Ingredients
Cooking oil 3 Tbsp
Dried chillies 45 g, soaked and ground
(page 11), ground
Sugar 1 tsp
Ground coriander
(ketumbar serbuk) 2 Tbsp
Method
• Cut chicken into 4–8 pieces.
• Heat oil in a cooking pot. Fry shallots and half the

ground chillies. Remove and set aside.
• In a mixing bowl, put kerisik, remaining ground chillies

and ground ingredients. Add chicken pieces and mix
well, then leave for 15 minutes.
• In a cooking pot, put seasoned chicken and dried sour
fruit slices. Bring to a slow boil over medium heat,
stirring gently.
• When pot’s contents are semi-dry, pour in coconut milk.

Return to the boil, then simmer over low heat, stirring
constantly, for 15 minutes or until gravy is half-dry. Add
fried shallots and chillies and seasoning.
• Allow to simmer for 20 minutes or until chicken is

tender and oil separates.
Kerabu Perut
Ingredients
Tripe 1 kg
Salt as needed
Grated skinned coconut 5 Tbsp, for kerisik(page 11),
coarsely ground
Polygonum leaves
(daun kesum) 1 small bunch, finely sliced
Lime (limau nipis) juice squeezed from 3 limes
Sugar 1 tsp
Pure coconut cream
½ grated coconut
Method
• Clean tripe and rub with some salt, then boil in a

saucepan of water until tender.
• Drain tripe and slice into 1.25-cm wide strips.

• Put tripe pieces into a mixing bowl. Except coconut
cream, add all remaining ingredients and mix well.
• Add coconut cream only just before serving.

Kelantan177
Solo Itik
Ingredients
Duck 1, about 1.5 kg
Turmeric (kunyit) 15 × 2.5-cm knob, peeled
and ground
Salt as needed
and lightly crushed
Cardamoms (buah
pelaga) 8
Grated skinned coconut 2 Tbsp, for kerisik (page 11),
coarsely ground
Rice flour 2 Tbsp, mixed with 125 ml
water or coconut milk
until smooth
crisp-fried, lightly crushed
Sugar cane 1 stick, about 90-cm long
Mace (aril buah pala) 2 pieces
Shallots 30, peeled
Garnishing
Lettuce
Cucumbe
r
Chillies
Method
• Wash and clean duck thoroughly, then rub with ground

turmeric and 2 tsp salt. Leave for 15 minutes.
• Rinse duck under a running tap. Stitch up openings

of duck, leaving 2.5 cm at the neck and the end for
sugar cane stick to go through.
• Into a large pot, put duck, lemon grass, ginger,

cinnamon, cloves and cardamoms. Add enough water
to cover duck and bring to a slow boil.
• Reduce heat and simmer for 45 minutes or until duck

is just tender. Remove pot from heat and drain duck.
• Reserve 2 Tbsp ground ingredients. In a saucepan,

mix remaining ground ingredients with kerisik,coconut
cream, rice flour batter and 1 tsp salt. Bring to a slow
boil.
• Reduce heat and simmer, stirring continuously, until

gravy is thick. Stir in crisp-fried shallot slices. If short
of time, this basting gravy can be prepared a day
ahead and refrigerated.
• To barbecue duck, make 3 diagonal slits across back

and breast of duck with a sharp knife. Rub reserved
ground ingredients all over and leave for 15 minutes.
Allow duck to cool thoroughly.
• Thread cooled duck through sugar cane stick, then
spoon thickened gravy over.
• Barbecue duck over glowing charcoal pit, rotating

sugar cane stick to brown duck evenly. Repeat basting
twice and cook until duck is done.
• Remove duck from stick, then garnish and serve hot.

178
Nasi Kerabu
Preparation: 40 minutesCooking: 45 minutesServes 8
Ingredients
Chubb
mackerels
(ikan kembung) 2–3, grilled and flaked
Skinned coconut 1, grated, for kerisik
(page 11)
Salt ½ tsp
Sugar 1 tsp
Cooked rice sufficient for 8 persons
Coconut Sauce* 1 recipe
Side Dish** 1 recipe
Shallots 8, peeled
Ground white
pepper ¼ tsp
Garnishing
Polygonum leaves
(daun kesum) 5–6 sprigs, finely sliced
Long (snake) beans 6, finely sliced
Lemon grass (serai) 2 stalks, finely sliced
Young cashew nut
leaves 10, finely sliced
Method
• Into a mixing bowl, put flaked fish, ground ingredients

and kerisik. Add salt and sugar and mix well. Transfer
to a serving dish.
• Arrange garnishing ingredients attractively on another

serving dish.
• To serve nasi kerabu, first put some rice onto individual
serving plates, then pile on desired amounts of flaked
fish, coconut sauce and garnishing ingredients. Mix
well with rice.
• Serve with Side Dish.

*Coconut Sauce
Shallots 8, peeled
gelugur) 2 pieces
Sugar 1 tsp
Salt 1 tsp
Method
• Combine dried chillies and shallots by grinding or

blending (processing) in a blender.
• Into a pot, put coconut milk, ground chillies and

shallots, dried sour fruit slices and lemon grass. Bring
to a slow boil.
• Simmer gently, stirring constantly, for 10 minutes or

until oil separates.
• Add sugar and salt, then transfer to a serving bowl.

**Side Dish
Chubb mackerels
(ikan kembung) 8, small–medium
Salt 1 tsp
Tamarind pulp (asam 1 tsp, mixed with 2 Tbsp
Cooking oil
Batter
Rice flour 1 cup
Water 125 ml
Ground turmeric
(kunyit) ½ tsp
Salt a pinch
Method
• Rub fish with salt and tamarind juice. Leave for

15 minutes.
• Meanwhile, prepare batter. Combine all ingredients

and blend until smooth.
• Dip seasoned fish into batter and fry in hot oil for
2–3 minutes on each side.
• When cooked through and light golden, drain fish

and transfer to a serving dish.
Kelantan179
Taihi Itik
Ingredients
Egg whites 5
Sugar 180 g
Plain (all-purpose) flour 1½ tsp
Screwpine (pandan)
Method
• Through a fine sieve, strain egg whites into a mixing

bowl.
• Stir in sugar and flour. Continue stirring until sugar

is dissolved. Transfer mixture to a small saucepan.
• Add to saucepan screwpine leaves and cloves, then

cook over low heat, stirring with a wooden spoon,
until dry and mixture is of custard consistency.
• Serve hot or cold, spread on toast.

Jemput Durian
Makes 20
Ingredients
Egg 1
Sugar 15 g
Salt ¼ tsp
Water or milk 125 ml
Durian pulp 180 g, from 1 small durian
Self-raising flour 90 g
Baking powder 1 tsp
Cornflour 30 g
(cornstarch)
Method
• Whisk egg and sugar until light and fluffy.
• Add salt and fold in sifted ingredients alternately with

water or milk.
• Add durian pulp and mix well.
• Heat oil for deep-frying in a wok. Fry tablespoonfuls

of batter over very low heat until dark brown. Drain well
before serving.
Nasi Dagang
Ingredients
Nasi Dagang rice
(beras lembut) 4 cups
Pure coconut cream
1½ grated coconuts
same grated coconuts
and shredded
Fenugreek seeds
(halba) ¼ tsp
Salt 1 tsp
Method
• Wash rice and soak in water overnight.
• On cooking day, drain rice and steam for 30 minutes.

• Stir in coconut milk and steam for 15 minutes or until
rice is nearly cooked.
• In a mixing bowl, combine all remaining ingredients

and stir into cooked rice. Steam for 15 minutes more
or until rice is properly cooked.
Note: Beras lembut is a special rice for nasi dagang
and it has a brownish tinge. If beras lembut is
unavailable, substitute with 700 g good grade Thai rice
combined with 240 g glutinous rice.
180
Laksa Kelantan
Preparation: 30 minutesCooking: 40 minutesServes approximately 10
Ingredients
Chubb mackerels
(ikan kembung) 1 kg
Salt as needed
Polygonum leaves
Torch ginger bud
(bunga kantan) 1, split
gelugur) 4 pieces
Sugar 1 tsp
noodles 1½ packets (750 g),
scalded in boiling water
and drained
Galangal
Shallot
s 15, peeled
Garnishing
Cucumbers 2, peeled, soft centres
discarded and shredded
Long (snake) 8, cut into 2.5-cm lengths
beans and scalded
Polygonum leaves
(daun kesum) 5–6 sprigs, stalks discarded
and leaves washed
Torch ginger bud
(bunga kantan) 1, sliced
Mint leaves 1 small bunch
Basil leaves 1 small bunch
Method
• Steam and flake fish, then blend coarsely with coconut

milk, one third at a time. Transfer blended mixture to a
cooking pot.
• Add to pot ground and sliced ingredients. Bring to the

boil, then reduce heat and simmer for 10 minutes.
• Except noodles and garnishing, add all remaining

ingredients. Simmer for 20 minutes, stirring frequently.

bowls. Top with a little of each garnishing ingredient
and ladle hot fish gravy over. Serve hot.
Note: Do not throw away the torch ginger stems.
Instead, lightly smash them and add to gravy during
simmering. Discard when gravy is ready to be served.
Kelantan181
Ayam Percik
Preparation: 15 minutesCooking: 10 minutesGrilling: 15–20 minutes
Ingredients
Chicken 1, about 1.5 kg, cut into 4 large pieces
Salt as needed
Coconut milk 750 ml, squeezed from 1½ grated
coconuts with sufficient water added
Rice flour 1 rounded (heaped) Tbsp
Jawa) and strained
Sugar 1 tsp
Ginge
r 2.5-cm knob, peeled
Shallots 8, peeled
paste
Method
• Season chicken pieces with ground ingredients (A) and 1 tsp salt.
• Leave for 1 hour.
• Into a cooking pot, put coconut milk, rice flour, ground ingredients (B) and
tamarind juice. Bring to a slow boil.
• Add 1 tsp salt and sugar and keep stirring over low heat for 10 minutes
or until liquid is thickened.
• Dip chicken pieces into thick coconut gravy and place over glowing
charcoal grill.
• Baste chicken frequently with coconut gravy while grilling, takes about
15 minutes for chicken to cook through and brown evenly on both sides.
Kelantan183
Sambal Ikan Kembung
Ingredients
Chubb mackerels
(ikan kembung) 1 kg, or horse mackerel
(ikan cupak)
Pure coconut cream
1½ grated coconuts
gelugur) 2 large pieces

Salt 2 tsp
Sugar 2 tsp
Red
chillies 15
Shallots 15, peeled
Method
• Steam cleaned fish for 12 minutes or until cooked. When cool, remove bones
and lightly mash flesh with the back of a spoon.
• Into a pan, put coconut cream and ground ingredients. Then, mix in all
remaining ingredients, including mashed fish.
• Bring mixture to a slow boil over moderate heat, stirring frequently, takes about
5 minutes.
• When liquid reaches the boil, reduce heat and fry continuously for about
50 minutes, taking care mixture does not stick to pan, until completely dry.
Note: Sambal ikan kembung is like meat floss and is quite crisp out of the pan.
Terengganu187
Beef Rendang,
Terengganu Style
Ingredients
Beef 600 g, cut into 5 × 0.6-cm
slices
Turmeric leaf (daun
kunyit) 1, large
Kaffir lime leaf
(daun limau purut) 1, sliced
Grated skinned coconut 120 g, for kerisik (page 11)
Shallots 16, peeled
Galangal
Method
• Into a mixing bowl, put beef and ground ingredients.

Mix well and leave for 15 minutes.
• Into a wok, pour coconut milk and add seasoned beef.

Mix well and bring to a slow boil over medium heat,
stirring occasionally.
• Reduce heat and simmer for 1 hour, stirring frequently,

until gravy is thick.
• Add leaves and kerisik, then stir continuously for

15 minutes or until very little gravy remains.
Daging Kerutut Kering
Preparation: 25 minutesCooking: 50 minutes to 1 hour
Ingredients
Beef 1 kg, or 1.5 kg chicken
Cooking oil 4 Tbsp
Onion 1, peeled and sliced
gelulgur) 2 pieces
Grated skinned coconut 4 Tbsp, for kerisik(page 11)
Salt 2 tsp
Shallots 12, peeled
biji) 2 heaped Tbsp
Method
• Cut beef across grain into thin, 4-cm wide slices. If

using chicken, cut into 8 pieces. Set aside.
• Heat oil in a wok until hot. Fry onion, cinnamon,
cardamoms and cloves until fragrant, then add ground
ingredients and fry over moderate heat until fragrant
and oil separates. Add meat and continue frying for
3 minutes. Then, add coconut milk, dried sour fruit,
sugar and screwpine leaves.
• Simmer over low heat, stirring frequently, for 40 minutes

or until meat is tender and gravy thick. Add kerisik and
salt. Stir-fry until very little gravy remains.
• Discard dried sour fruit and screwpine leaves before

serving.
188
Ayam Terutuk
Ingredients
(page 11)
Sugar 1 tsp
Shallots 12, peeled
Coriander seeds
biji) 1 Tbsp
Method
• Cut chicken into 8 pieces and drain in a colander.
• Into a pot, put coconut milk, ground ingredients and

kerisik. Bring to the boil.
• Stir in tamarind juice, then add chicken. Cook over

low heat, stirring frequently, until chicken is tender and
gravy thickens.
• Add sugar and salt to taste.
Ayam Percik
Preparation: 30 minutesCooking: 15 minutesGrilling: 30 minutes
Ingredients
6–8 pieces
Black peppercorns 1 rounded (heaped) tsp,
ground
Salt 1½ rounded (heaped) tsp
Cooking oil 3 Tbsp
Pure coconut
(pati santan) 2 grated coconuts
Shallots 20, peeled
biji) 1 Tbsp
Method
• Season chicken pieces with ground black peppercorns

and 1 tsp salt. Leave for at least 1 hour.
• Heat oil in a wok and fry ground ingredients until fragrant.
• Add coconut cream, ½ tsp salt and light soy sauce.

Simmer over low heat for 8–10 minutes or until thick and
oil separates.
• Drain chicken pieces and coat with thickened gravy.

Then, place on prepared charcoal grill.
• As chicken pieces cook, baste frequently with more
gravy. Remove when cooked through.
• Serve with white rice or nasi minyak (page 194) and a

cucumber salad, if desired.
Note: Ayam percik tastes very much like ayam satay
(page 26).
Terengganu189
Ayam Golek
Preparation: 15 minutesCooking: 30 minutesBaking: 30 minutes
Ingredients
Salt 3 tsp
Red chillies (optional) for
garnishing
Shallots 12, peeled
biji) 1 Tbsp
Method
• Rub chicken with 2 tsp salt and set aside.
• Into a wok, put coconut milk and ground ingredients. Bring to a slow boil.
• Add chicken and all remaining ingredients. Simmer over low heat for
30 minutes, turning chicken halfway through cooking.
• When gravy thickens, transfer chicken and gravy to a heatproof oven dish.
• Bake chicken in an oven preheated to 175°C/350°F for 30 minutes or until

chicken is cooked through and lightly browned.
• Serve hot, garnished with red chillies, if desired.

Terengganu191
Rojak Betik Terengganu
Ingredients
Half-ripe
papaya ½, small, peeled and shredded
Bean sprouts 240 g, scalded
Pineapple ½, peeled, quartered and sliced
Cucumber ½, halved and sliced
Sauce
Chubb mackerels
(ikan kembung) 3, grilled and flaked
Palm sugar (gula Melaka) 60 g
Water 250 ml
Tamarind pulp (asam
Jawa) 1 Tbsp
Vinegar 1 dsp
Method
• Combine shredded papaya and bean sprouts and transfer to a serving dish.
• Top with pineapple and cucumber slices. Set aside.
• Prepare sauce. Grind flaked fish, dried chillies and dried prawn paste together.
• When done, transfer to a mixing bowl and set aside.
• Into a saucepan, put palm sugar and water. Bring to the boil and cook over low
heat until sugar dissolves. Add tamarind pulp and mix well, then strain liquid.
• Pour strained liquid over ground ingredients and mix well with vinegar and salt
to taste.
• Just before serving, pour sauce over prepared vegetables.

Terengganu193
Kurma Ayam
Ingredients
Tomato sauce (ketchup) 180 g, or ½ bottle
Shallots 15, peeled, sliced, crisp-
fried and lightly crushed
Cooking oil 4 Tbsp
Screwpine (pandan)
Salt 2 tsp
Shallots 12, peeled
biji) 1 Tbsp
Fennel seeds (jintan manis biji) 2 Tbsp
Poppy seeds 1 Tbsp
Spices
Cardamoms (buah
pelaga) 5
Method
• Cut chicken into bite-size pieces. Set aside.
• Prepare marinade. Into a mixing bowl, put tomato

sauce, evaporated milk, crisp-fried shallot slices and
ground ingredients.
• Mix in chicken pieces and leave to marinate for

30 minutes.
• Heat oil in a wok. Fry onion slices and spices until
fragrant.
• Add chicken pieces and marinade. Bring to a slow boil.
• Add screwpine leaves and salt. Simmer over low heat

for 25 minutes or until chicken is tender.
Nasi Minyak
Ingredients
Rice 450 g
shredded
Water 690 ml
Screwpine (pandan)
Spices
Cardamoms (buah
pelaga) 3
Garnishing
Raisins 90 g
Crisp-fried
shallots
Method
• Wash and drain rice, then transfer to a rice cooker.
• Heat ghee in a wok. Add shallots, garlic, ginger and

spices. Fry until fragrant.
• Except garnishing, add all remaining ingredients.
• Stir well and bring to the boil.
• Pour contents of wok into rice cooker. Cook until rice

is done.

194
Kuih Belimbing
Makes approximately 40
Ingredients
Salt a pinch
Butter 60 g
Water 190 ml
Eggs 2
Vanilla essence (extract) ½ tsp
frying
Syrup* 1 recipe
Method
• Sift flour into a mixing bowl and add salt.
• In a saucepan, heat butter and water. When liquid

reaches the boil, immediately pour into flour.
• Beat contents of mixing bowl until paste becomes

a ball. Allow to cool slightly.
• Beat in eggs and vanilla essence. Resulting mixture

should be a little stiff and hold its shape when piped.
• Fit a cookie press with a star nozzle, then pipe

5-cm lengths of mixture into hot oil.
• Stir kuih belimbing as they float up to brown evenly.

Drain on absorbent paper.
• Arrange cooked kuih on a serving dish and just before

serving, pour syrup over.
*Syrup
Sugar 120 g
Wate
r 250 ml
Method
• In a small saucepan, combine sugar and water. Bring

to the boil.
• Leave to cool before pouring over fried kuih belimbing.

Sri Kaya Peringi
Ingredients
Pumpkin 1, medium, about 3 kg and
23–25.5-cm in diameter
Palm sugar (gula
Melaka) 300 g, finely chopped
Water 65 ml
Eggs 7
Pure coconut cream
1½ grated coconuts
Screwpine (pandan) juice 1 dsp
Method
• Wash pumpkin and carefully cut a circle, 10–12.5 cm

in diameter, from the top. Peel top circle and set aside.
• Using a spoon, remove pumpkin seeds and

membranes to leave a hollow case.
• Cut pumpkin flesh, from both hollow and top circle,

into neat 1.25-cm cubes. When done, put pumpkin
cubes into pumpkin case.
• In a small saucepan, combine palm sugar and water.
Cook over low heat, stirring, until sugar dissolves.
Strain and set aside.
• In a mixing bowl, lightly stir eggs with coconut cream,

then add screwpine juice and palm sugar syrup.
Mix well.
• Strain coconut cream mixture into pumpkin case. Stir

mixture, then place pumpkin case into a large steamer
already prepared for use.
• Steam for 35–40 minutes or until pumpkin is cooked.
• Serve soft custard hot or cold in small bowls.

Terengganu195
Nasi Ulam
Ingredients
Chubb mackerels
(ikan kembung) 3, grilled, flaked and
ground
(page 11)
Salt 1 tsp
Cooked rice sufficient for 8 persons
Sambal* 1 recipe
Ingredients to be finely sliced
kunyit) 5
Polygonum leaves
Basil leaves (daun kemangi) 4 sprigs
Thai sweet basil leaves
(daun selasih) 5 sprigs
Watercress 4 stalks
Lesser galangal leaves
(daun cekur) 3
Kaffir lime leaves
(daun limau purut) 3
Chinese lettuce leaves 3
Cashew nut leaves 4
Lemon grass (serai) 2 stalks, use only the
tender central portion
Shallots 6, peeled
Torch ginger bud
(bunga kantan) 1
Green chillies 3
Method
• In a mixing bowl, combine ground fish, kerisikand all

finely sliced ingredients.
• Heat a dry wok until it is hot, then turn off heat.
• Add in combined ingredients, lime juice and salt. Mix

well and transfer to a serving dish.
• To serve nasi ulam, ladle rice onto individual serving

plates and top with desired amounts of combined
ingredients and Sambal. Mix well.
*Sambal
Salt ¼ tsp
Red
chillies 10
Shallots 5, peeled
Method
• In a pot, combine coconut cream and ground

ingredients.
• Add lemon grass, salt and tamarind juice.
• Simmer over low heat, stirring frequently, until sauce

is thick and oil separates.
Terengganu197
Indian Fish Curry with Bitter Gourd
Ingredients
Black pomfret
(ikan bawal hitam) 1, medium, cut into slices
Salt as needed
Cooking oil 3 Tbsp
Fenugreek seeds (halba) 1 tsp
Fish curry powder 2 rounded (heaped) Tbsp, mixed
with 65 ml water
Jawa) and strained
Coconut cream 250 ml, squeezed from 1 grated
coconut with a little water added
Coconut milk 750 ml, squeezed from same
grated coconut with sufficient
water added
Bitter gourd 1, seeds and membranes scraped
off, cut into 4-cm pieces and
soaked in salted water
Sugar 1 tsp to taste
Turmeric
Method
• Heat oil in a wok. Brown garlic and onions.
• Add curry leaves, fenugreek seeds and ground ingredients. Fry for a few
minutes.
• Add curry paste and fry until fragrant. Then, pour in tamarind juice and coconut
milk and bring to the boil.
• Add bitter gourd and simmer for 5 minutes, then put in fish. Simmer until fish is
cooked and bitter gourd tender.
• Add coconut cream, salt and sugar to taste.

Penang201
Penang Acar
Ingredients
Cucumbers 1.25 kg, halved lengthwise, seed
portions discarded and cut into
4-cm long strips
Carrot 1, scraped and cut into 4-cm long strips
Salt as needed
Vinegar 380 ml
Long (snake)
beans 300 g, cut into 4-cm lengths
Cabbage 600 g, cut into 2.5-cm pieces
Red chillies 4, halved lengthwise, seeded and
cut into thin strips
Cooking oil 500 ml
Sugar 180 g
Peanuts 600 g, roasted and coarsely ground
Red chillies 6
Garlic 1 whole pod, peeled
Candlenuts (buah
keras) 3
Method
• Into a bowl, put cucumber and carrot strips. Mix well with 1 Tbsp salt and leave
for 30 minutes, then wash thoroughly with water and drain.
• Using a piece of muslin cloth, squeeze out as much water as possible from
washed vegetable strips, in small batches.
• To a saucepan half filled with water, add 190 ml vinegar and bring to the boil.
• Lower in all vegetables, including squeezed strips. Then, immediately transfer
vegetables to a colander and drain well.
• Put drained vegetables in the sun to dry for 30 minutes.
• Heat oil in a wok. Fry ground ingredients (A) for 2 minutes, then add ground
ingredients (B). Fry until fragrant and oil separates.
• Add remaining vinegar, then sugar and 1 tsp salt. Stir in peanuts and mix
thoroughly.
• Combine prepared sauce and vegetables and mix well. Keep acar aside
for 3 hours before serving.
Penang203
Otak-Otak Pulau Pinang
Preparation: 25 minutesCooking: 20 minutesMakes 20 packets
Ingredients
Threadfin (ikan kurau) 1 kg, central portion
Salt as needed
Eggs 6
Kaffir lime leaves
Pure coconut cream
1 ½ grated coconuts
Banana leaves
Pointed pepper leaves
(daun kaduk) 20
skewers
Shallots 8, peeled
biji) 3 dsp
White peppercorns 36
Method
• Wash and halve fish lengthways, then cut into 5 × 4-cm

pieces.
• Season fish pieces with 1 tsp salt and leave for

15 minutes.
• Into a mixing bowl, crack eggs and lightly beat with a
fork. Stir in ground ingredients, 3 tsp salt and kaffir lime
leaves. Mix with coconut cream.
• Run banana leaves over heat to soften, then cut into

18 × 15-cm pieces; 20 in total. Make sure cut leaves
have no holes or slits or gravy will seep through. Wash
and dry prepared leaves.
• Onto the centre of each banana leaf, put a pepper leaf

and a piece of fish on top. Fold as described in Otak
Otak Tenggiri (page 19) and fasten with a satay stick.
Trim top of excess leaf using scissors.
• Steam parcels for 20 minutes.

Indian Fish Curry
Ingredients
Black pomfret
(ikan bawal hitam) 600 g, cut into 2 portions
Salt as needed
Cooking oil 100 ml
Fish curry powder 4 Tbsp, mixed with
125 ml water
Mustard seeds 1 tsp
Tamarind pulp (asam 1 dsp, mixed with 3 Tbsp
Onion 1, peeled and sliced into rings
same grated coconut
Aubergines (eggplants/
brinjals) 2–3, diagonally sliced
Lemon grass
(serai) 4 stalks
Method
• Rub fish with 1 tsp salt and set aside.
• Heat oil in a wok. Fry ground ingredients until fragrant.
• Add curry powder paste and mustard seeds. Fry until

fragrant. To prevent mixture from sticking, add a little
tamarind juice.
• Add onion rings and curry leaves. Fry for 3 minutes

before adding remaining tamarind juice and coconut
milk.
• When liquid reaches the boil, add aubergines. Simmer

over low heat until soft.
• Add coconut cream and return to the boil. Then, add

fish, 1 tsp salt and tomatoes. Simmer until fish is
cooked.
204
Crab Curry
Ingredients
Crabs 1.5 kg
Pineapple ½, medium, peeled
Cooking oil 5 Tbsp
milk ½ grated coconut with
Ground chillies 1 Tbsp
Ground coriander
Ground turmeric (kunyit
serbuk) 1 tsp
Shallots 8, peeled
Cardamoms (buah
pelaga) 3
Poppy seeds 1 rounded (heaped) tsp
(page 11)
Method
• Wash and drain crabs. Dislodge pincers and crack with

a pestle. Trim legs and quarter each crab.
• Halve pineapple lengthways, then cut into 2.5-cm
thick slices.
• Mix combined ingredients with some water to a paste.
• Heat oil in a wok. Lightly brown shallots and garlic,

then add paste and fry for a few minutes. Add ground
ingredients and fry until fragrant. Add a little coconut
milk to prevent ingredients sticking to wok.
• Add crabs and stir for a few minutes until well coated
with ground ingredients. Add remaining coconut milk
and bring to the boil.
• Reduce heat. Add pineapple and salt to taste. Simmer

for a few minutes or until crabs are cooked and very
little gravy remains.
Kurma
Preparation: 20 minutesCooking: (Beef) 45–60 minutes,
(Chicken) 30 minutes
Ingredients
Beef 1 kg, or 1 chicken,
about 1.5 kg
Cardamoms (buah
pelaga) 4
Kurma curry powder 4 Tbsp, mixed with a little
water into a paste
Salt 1 ½ tsp
Powdered milk 2 rounded (heaped) Tbsp,
mixed with 125 ml water
Onions 2, peeled and prepared as
described on page 133
Method
• Cut beef into small pieces. If using chicken, cut into

bite-size pieces.
• In an earthen pot, heat ghee and fry shallots, garlic,

cinnamon and cardamoms until fragrant.
• Add curry paste and fry over low heat until fragrant.
• Add meat and salt. Cook over low heat until meat is
almost tender, adding a little coconut milk to prevent
meat from sticking to pot.
• Pour in remaining coconut milk and bring to the boil.

Then, combine powdered milk mixture and lime juice
and add to pot.
• When liquid returns to the boil, add onions and simmer

over low heat for 20 minutes or until meat is tender
and oil separates.
• Add mint leaves just before removing from heat.

Penang205
Udang Tumis Petai
Ingredients
Stink beans (petai) 15 pods
Cooking oil 4 Tbsp
Tamarind pulp (asam 1 rounded (heaped) Tbsp, mixed
Jawa) with 125 ml water and strained
Sugar 1 tsp
Salt 1 ½ tsp
Galangal
Cashew nuts 10, roasted
Red chillies 5
padi) 5
Method
• Remove stink beans from pods and peel off outer skins.
• Heat oil in a wok and fry ground ingredients (A) until fragrant.
• Add ground ingredients (B) and fry over low heat until fragrant and oil
separates.
• Add prawns and stir-fry for a few minutes, taking care not to overcook them.
• Pour in tamarind juice and bring to a slow boil.

• Add stink beans, sugar and salt. Stir-fry for 2 minutes and dish out.
Penang207
Kari Kambing
Mutton 600 g
Cooking oil 4 Tbsp
Curry leaves 1 sprig, stem discarded
Coconut cream 250 ml, squeezed from ½ grated coconut
Coconut milk 375 ml, squeezed from same grated coconut with sufficient
water added
Ground fennel (jintan manis
serbuk) ½ Tbsp
Potatoes 3, peeled, quartered and fried
Lime (limau nipis) juice squeezed from ½ lime
Salt 2 tsp
Shallot
s 12, peeled
Spices
Star anise (bunga lawang) 1 whole
Cardamoms (buah
pelaga) 2
1. Cut mutton into 2.5-cm cubes. Set aside.

2. In a pressure cooker, heat oil and brown sliced ingredients and curry leaves. Then, add
spices and fry until fragrant.
3. Add mutton cubes and fry for a few minutes, then add coconut milk. Cover and pressure
cook for 10 minutes.
4. At the end of that time, release pressure and uncover to add coconut cream.
5. When liquid reaches the boil, stir in curry powder and fennel. If a thicker curry is
preferred, simmer over low heat for 5 minutes more before adding potatoes and
simmer until cooked.
6. Stir in lime juice and salt before removing from heat.
Rendang Daging
Ingredients
Beef
1 kg
Cooking oil
125 ml
Shallots 300 g, peeled and coarsely
ground
Lemon grass (serai)
2 stalks,lightly crushed
Meat curry powder
2 Tbsp
Pure coconut cream
(pati santan) 125 ml, squeezed from 1 grated coconut
Coconut milk 625 ml, squeezed from same grated coconut with
Salt
2 rounded (heaped) tsp or to taste
Lemon grass
(serai) 2 stalks
Cashew nuts 10, untoasted
Method
1. Cut meat across grain and into thin 4-cm slices. Set aside.
2. Heat oil in a wok. Fry shallots for 5 minutes or until lightly browned.
3. Add ground ingredients and lemon grass. Fry over low heat until fragrant.
4. Mix curry powder with a little coconut milk, then add to wok and continue frying until oil
separates. If necessary, add more coconut milk to prevent mixture
from sticking to wok.
5. Add beef and fry until water from meat evaporates, then pour in remaining coconut milk.
Simmer until thick, stirring occasionally.
6. Add coconut cream and salt to taste. Continue cooking, stirring all the time, to prevent
ingredients from sticking, until gravy is thick and meat tender.
7. Serve with rice.
Ayam Tumis
Ingredients
Cooking oil 100 ml
Torch ginger buds
(bunga kantan) 2, finely sliced
Tamarind pulp (asam Jawa) 2 Tbsp, mixed with 750 ml water and strained
Sugar 1 Tbsp
Salt 2 tsp
paste
Method
1. Cut chicken into serving-size pieces. Set aside.

2. Heat oil in a wok. Fry torch ginger buds and lemon grass for 1–2 minutes, then add
ground ingredients and fry until fragrant.
3. Add chicken pieces and stir-fry until well coated with ground ingredients. Then, add
tamarind juice and bring to the boil.
4. Add all remaining ingredients, reduce heat and allow to simmer for 15–20 minutes or
until chicken is tender.
5. Serve with rice.
Kari Ayam Kering

Ingredients
Chicken
1, about 1 kg, cut into bite-size pieces
Salt
as needed
Meat curry powder
2 Tbsp
Cooking oil
4 Tbsp
Onions
2, peeled and sliced
Potatoes
3, peeled, quartered and soaked in salted water
Coconut cream 250 ml, squeezed from 1 grated coconut with a little water added
Coconut milk 375 ml, squeezed fromsame grated coconut with sufficient water
added
Curry leaves
2 sprigs, stems discarded
Red chillies 8
Shallots 8, peeled
Ginger 3 slices, peeled
Cardamoms (buah
pelaga) 8
1. Season chicken with 1 tsp salt, curry powder and ground ingredients. Leave for 30
minutes.
2. Heat oil in a wok and fry onion slices until transparent and fragrant. Drain from oil and
set aside.
3. In the same oil, fry drained potatoes for 5 minutes until lightly browned. Drain and set
aside.
4. To wok, add seasoned chicken and fry for 10 minutes, then add coconut milk and curry
leaves. Bring to the boil, then simmer gently until chicken is almost tender.
5. Add fried potatoes, 1 tsp salt and coconut cream. Cook over low heat, stirring frequently,
until chicken is tender and gravy dry.
6. Serve garnished with fried onion slices.
Penang Rojak
Ingredients
Cucumber 1
Green mangoes 2, small, peeled
Pineapple ½, medium, peeled
Yam bean (bangkuang) 300 g, peeled
Rojak Sauce* 1 recipe
Black prawn (shrimp) paste
(hae ko) 3 tsp
Peanut candy or roasted
peanuts 150 g, coarsely ground
Method
1. Cut cucumber, mangoes, pineapple and yam bean into small wedges and combine in a
large mixing bowl.
2. Add cooled rojak sauce and prawn paste. Mix well.
3. Add peanut candy or roasted peanuts and sesame seeds. Stir well and serve immediately.
*Rojak Sauce
Tamarind pulp (asam 4 rounded (heaped) Tbsp, mixed with 125 ml water and
Jawa) strained
Sugar
5 Tbsp
Dark soy sauce
1 tsp
paste (belacan) 2.5-cm square piece
Method
1. Into a small saucepan, put ground ingredients and tamarind juice. Cook over low heat.
2. Stir in sugar and dark soy sauce and continue cooking until sugar dissolves and sauce is
thick. Allow to cool.
Nasi Kunyit
Ingredients
Glutinous rice 1.25 kg
Dried turmeric (kunyit kering) 4 large pieces
Salt 1 tsp
Banana leaves
Pure coconut cream
2½ grated coconuts
Salt ½ tsp
Method
1. Wash and drain rice. Then, crush turmeric pieces and wrap with a piece of clean cloth.
Soak rice in water overnight with wrapped turmeric and 1 tsp salt added.
2. On cooking day, line base of a shallow bamboo basket with banana leaves, then put rice
on top.
3. Prepare steamer for use. When water is boiling rapidly, put in basket and steam for 1 hour
or until rice is cooked and soft.
4. Transfer cooked rice to a heatproof dish or pot. Pour in coconut cream mixed with ½ tsp
salt, stirring well with a spoon at the same time.
5. Return rice to steamer and steam for 10–15 minutes more. When done, transfer rice to a
serving plate and lightly press into a mound with a spoon.
6. Serve with any chicken curry.
Penang Laksa
Ingredients
Tamarind pulp (asam Jawa) 4 Tbsp, mixed with 250 ml
water and strained
Water 1.5 litres
Polygonum leaves
(daun kesum) 10–12 sprigs, discard stems
Torch ginger buds
(bunga kantan) 3–4, buds split and stems
smashed
Dried sour fruit (asam gelugur) 4 slices
Wolf herring (ikan parang) 1.75 kg, steamed and
flaked
Sugar 2 Tbsp
Salt to taste
Fresh round rice noodles (laksa) 600 g, parboiled
Dried prawn
(shrimp)
paste (belacan) 5 × 2.5 × 1.25-cm piece
Garnishing
Pineapple ½, peeled, cut into strips
Lettuce ½ head, finely shredded
Onion 1, peeled and finely sliced
Mint leaves 1 sprig, stem discarded
kesturi) 6–8, halved
Black prawn (shrimp) paste as needed, diluted with a
(hae ko) little water
Method
1. In an earthen pot, bring tamarind juice, ground ingredients and water to boil. Add
polygonum leaves, torch ginger buds and dried sour fruit. Simmer over low heat for 15
minutes. Add flaked fish, sugar and salt to taste. Continue to simmer.
2. Remove polygonum leaves, torch ginger buds and dried sour fruit slices before dishing
out gravy.
3. To serve, dish noodles into individual serving bowls and top with garnishing. Ladle hot
gravy over and drizzle with 1 tsp diluted prawn paste. Serve immediately.
Kuih Ko Swee
Ingredients
Sugar 60 g
Water 250 ml
Screwpine (pandan)
Chinese teacups 22, small
Grated skinned young
coconut 150 g
Salt a pinch
Combination (A)
Wet rice flour 150 g
Sago flour 120 g
Water 250 ml
Slaked lime 1/8 tsp
Alkaline water (kan
sui) 1 tsp
Combination (B)
Dry rice flour 150 g
Sago flour 60 g
Water 375 ml
Borax (pangsar) 1/8 tsp
Alkaline water (kan
sui) 1 tsp
Method
1. In a saucepan, put both sugars, water and screwpine leaves. Bring to a slow boil, cooking
until sugars dissolve.
2. Use either combination (A) or (B). If using (A), blend all ingredients in a bowl until
smooth. Strain hot, boiled syrup gradually into flour mixture, stirring until well
mixed.
3. If using (B), sift rice and sago flours in a mixing bowl, then add water and mix until
smooth. Strain cooked syrup gradually into flour mixture, stirring until well mixed, then
stir in borax and alkaline water.
4. Prepare steamer for use. When water is boiling rapidly, put in Chinese teacups and steam
for 5 minutes.
5. Stir flour mixture thoroughly, then fill cups. For easier filling, transfer mixture to a large
measuring jug. There should be approximately 3 cups of flour mixture.
6. Steam filled cups over moderate heat for 20 minutes. Remove and leave to cool.
7. Remove cooled kuih from cups and roll in grated coconut mixed with salt.
Curry Kapitan
Ingredients
Cooking oil 3 Tbsp
Onions 2, peeled and diced
Salt 2 tsp
Coconut cream 250 ml, squeezed from 1 grated coconut with a little water added
Coconut milk 750 ml, squeezed from same grated coconut with sufficient
water added
Limes (limau nipis)
juice squeezed from 1–2 limes
Red chillies 15
Shallots 15, peeled
Candlenuts (buah
keras) 10
paste (belacan) 5 × 2.5-cm piece
Method
1. Cut chicken into bite-size pieces. Set aside.

2. Heat oil in a wok and lightly brown onions with salt.
3. Add ground ingredients and fry until fragrant, adding a little coconut cream to prevent
ingredients from sticking to wok, if necessary.
4. Add chicken pieces and fry for a few minutes, then pour in coconut milk and cook over
low heat until chicken is tender.
5. Add remaining coconut cream. When liquid returns to the boil, add lime juice.
6. Serve curry kapitan with rice or roti jala.
Dalca
Ingredients
Beef 600 g, with bones
Meat curry powder 3 rounded (heaped) Tbsp
Salt 2 tsp
Coconut cream 250 ml, squeezed from 1 grated
coconut with a little water added
Coconut milk 750 ml, squeezed from same
grated coconut with sufficient
water added
Potatoes 300 g, peeled and cut into wedges
Aubergines
(eggplants/brinjals) 3, cut into 1.25-cm wide slices
Tamarind pulp (asam Jawa) 2 Tbsp, mixed with 5 Tbsp water
and strained
Lentils ½ cup
Green chillies 4
Cooking oil 2 Tbsp
Ginger 2.5-cm knob, peeled and sliced
Spices
Cardamoms (buah
pelaga) 3
Method
• Cut beef into 4-cm cubes. Set aside.
• Into an earthen pot, put beef cubes, curry powder, spices, salt and
coconut milk.
• Bring to a slow boil.
• Reduce heat and simmer for 40 minutes or until beef is tender.
• Add potatoes and simmer for 10 minutes more, then add aubergines and
simmer until almost soft.
• Add coconut cream, tamarind juice and lentils.
• When liquid reaches the boil, add tomatoes and green chillies. Cook for
3 minutes, then remove from heat.
• Heat 2 Tbsp oil in a wok. Brown shallots and ginger. Pour over Dalca and stir
to mix well.
• Serve with rice or roti canai, a type of flat bread.

Penang221
Ayam Masak Cabai
Preparation: 20 minutesCooking 35 minutes
Ingredients
serving-size pieces
gelugur) 2 pieces
Condensed tomato soup ½ can (285 g)
Salt 1½ tsp
Red
chillies 300 g, seeded
Onions 2, peeled
Method
• Into an earthen pot, put chicken, ground ingredients, dried sour fruit slices,
coconut milk and tomato soup. Bring to a slow boil.
• Reduce heat and simmer over low heat for 30 minutes, stirring frequently,
until chicken is tender and oil separates.
• Add tomatoes and salt. Cook for 2 minutes more.
• Just before removing from heat, throw in mint leaves.

Penang223
Masak Arab Daging
Ingredients
Beef 1 kg, cut into thin 5-cm slices
Cooking oil 3 Tbsp
Coconut milk 1 litre, squeezed from 1 grated
coconut with sufficient water
added
Tomato purée 1 small can (70 g)
Ripe tomatoes 300 g
Sesame seeds 90 g
biji) ½ tsp
Method
• Mix beef slices with ground ingredients and leave for 1 hour.
• Heat oil in a wok. Brown shallots and garlic.
• Add meat and fry gently until water evaporates.
• Add coconut milk and stir until liquid reaches the boil.
• Reduce heat and simmer gently, stirring frequently, until gravy is thick and
meat tender.
• Add tomato purée and simmer for 5 minutes, stirring continuously. Add salt
to taste.
Kedah227
Opor Ayam
Ingredients
Cooking oil 3 Tbsp
bite-size pieces
milk 1 grated coconut with
Shallots 12, peeled
Coriander seeds
Candlenuts (buah
keras) 10
Method
• Heat oil in a wok. Fry ground ingredients over low heat

• Add chicken and fry well for 3 minutes, then pour in

coconut milk. Bring to a slow boil.
• Reduce heat and simmer for 20 minutes or until

chicken is tender. Add salt to taste.
• Serve opor ayam with white rice.

Note: Three salam leaves (daun salam) may be added,
if available, to give fragrance.
Ketupat Pulut
Cooking: 2 hours 30 minutes
Ingredients
cream 3 grated coconuts with
Salt 1½ tsp
Glutinous rice 1 kg, washed and drained
Banana leaves 10 pieces, each trimmed to
23 × 18 cm and scalded
Method
• In a large saucepan, combine coconut cream and salt.

Bring to a slow boil over low heat.
• Add glutinous rice and stir for 10–15 minutes or until

almost dry.
• Cover saucepan and cook over low heat for 20 minutes

or until glutinous rice is half-cooked. Remove from heat.
• Onto the centre of each banana leaf, put 3–4 Tbsp

cooled, half-cooked glutinous rice, then roll into a long
roll about 4 cm in diameter.
• Twist and tie the 2 ends of each roll securely with strong
string or triple strength nylon threads. Secure roll by
tying string around the centre as well.
• Prepare a steamer for use. When ready, steam glutinous

rice rolls for 2 hours over low heat.
• Remove rolls from steamer and leave to cool. Discard

banana leaves and cut rolls into 2.5-cm thick slices.
Serve with serunding daging, kedah Style (page 231).
228
Mee Kedah
Ingredients
noodles 600 g
Cooking oil 5 Tbsp
Beef 300 g, cut into thin strips
Water 1.5 litres
(hae be) 120 g, ground
Condensed tomato soup ½ can (285 g)
Salt to taste
Chinese flowering cabbage
(chye sim) 300 g, cut into 5-cm
lengths, stems and leaves
separated
Dried
chillies 20, soaked
Shallots 8, peeled
Garnishing
Hard-boiled eggs 4, shelled
Firm bean curd (tau 2 pieces, fried and cut into
kwa) thick slices
Tomatoes 2, sliced
Chopped spring onions
(scallions)
Chopped Chinese celery
Method
• Scald noodles in boiling water, drain and mix with
1 Tbsp oil to prevent noodles from sticking. Transfer
to a large serving dish.
• Into a pot, put beef and add 1.5 litres water. Bring to
the boil and cook until beef is tender.
• In a clean pot, heat 4 Tbsp oil and fry ground

ingredients for a few minutes. Add dried prawns and
fry until fragrant and crisp.
• Add beef and stock from first pot and bring to the boil.
• Add prawns, tomato soup and salt to taste.
• Put in vegetable stems, then leaves. When cooked,

pour over noodles. Garnish as desired and serve.
Panggang Ikan Terubuk
Preparation: 10 minutesGrilling: 15 minutes
Ingredients
Hilsa or shad (ikan terubuk) 1, medium, cleaned but
with scales left on
Red chillies 2
padi) 6
Shallots 6, peeled
Grated coconut 1 Tbsp
Salt 2 tsp
Method
• Rub fish all over with ground ingredients and leave

for 30 minutes.
• Grill over glowing charcoal on both sides for about
15 minutes or until cooked.
• Remove scales and serve hot with white rice.

Kedah229
Serunding Daging, Kedah Style
Ingredients
Beef 300 g
Kaffir lime leaves
Turmeric leaf (daun
kunyit) 1, finely sliced
Tamarind pulp (asam 1 rounded (heaped) tsp, mixed
Jawa) with 3 Tbsp water and strained
Sugar 1 Tbsp
Skinned coconut ½, grated, dry-roasted until
light brown
Salt 1 ½ tsp
Shallots 10, peeled
Coriander seeds
Method
• In a saucepan, simmer beef with enough water to cover meat for 1 hour.
Alternatively, pressure cook for 30 minutes.
• Remove cooked beef and drain in a colander until dry and cool.
• Cut cooled meat into 2.5-cm cubes, then shred finely with fingers.
• Mix meat shreds with ground ingredients, kaffir lime and turmeric leaves,
tamarind juice and sugar. Leave for 15 minutes.
• Into a wok, put marinated meat and coconut milk. Bring to a slow boil.
• Reduce heat and fry continuously until almost dry, then add grated coconut
and salt to taste.
• Cook over very low heat for 30 minutes more, stirring all the time, or until
completely dry.
Kedah231
Dalca Daging Kedah
Ingredients
Beef 300 g, with or without
bones, cut into 2.5-cm
pieces
(page 11)
Cooking oil 3 Tbsp
Aubergine (eggplant/brinjal) 1, diagonally cut into
2.5-cm slices
Long (snake) beans 5, cut into 5-cm lengths
Red chillies 2, seeded and split
Blimbing (belimbing) 4, halved lengthwise
Potatoes 2, cut into 2-cm cubes
and fried
Coriander seeds
(ketumbar biji) 2 tsp
Fennel seeds (jintan
manis biji) ½ tsp
Clove (bunga cengkih) 1
Star anise (bunga lawang) 1 section
Ground turmeric
(kunyit serbuk) ½ tsp
Method
• Mix beef with kerisik and leave for 15 minutes.

• Heat oil in a pot and fry ground ingredients until
• Add meat and fry for 5 minutes, then add coconut

milk and bring to the boil.
• Add aubergine, long beans, chillies, blimbing, and

potatoes. Simmer over low heat until vegetables
are tender.
• Put in tomatoes and add salt to taste.

Masak Asam Ikan Kerapu
Ingredients
Garoupa (ikan kerapu) 3 slices, or black pomfret
(ikan bawal hitam)
Salt 1 tsp
Turmeric (kunyit) 2.5-cm knob, peeled and
ground
Cooking oil 2 Tbsp
Ginger 2 slices, peeled and cut
into strips
gelugur) 2 pieces
Salt ½ tsp
Method
• Season fish with 1 tsp salt and turmeric. Set aside.

• Heat oil in a wok until hot. Fry fish for 2 minutes on
each side. Dish out.
• Into a pot, put all remaining ingredients. Bring to a

slow boil, then simmer for 5 minutes over low heat.
• Add fried fish slices and leave to boil for 2 minutes.

232
Laksa Kedah
Preparation: 1 hourCooking: 30–35 minutesServes approximately 10
Ingredients
noodles 600 g
Mackerel 1.25 kg
Water 3 litres
gelugur) 6 pieces
Torch ginger buds
(bunga kantan) 3 stalks, buds split and
stems lightly crushed
Polygonum leaves
(daun kesum) 2 small bunches
Mint leaves a few sprigs
Prawns (shrimps) 450 g, small and peeled
Salt to taste
Shallots 25, peeled
paste (belacan) 5 × 1-cm piece
Garnishing
Hard-boiled
eggs 6, shelled
Onions 2, peeled and finely sliced
Lettuce ½ head, shredded
Mint leaves
Method
• Scald noodles in boiling water for 3–4 minutes and

drain well.
• Steam fish for 12 minutes, then extract flesh. Reserve

bones separately.
• Blend fish bones with 750 ml water. Pour into a

saucepan and bring to a slow boil, then simmer for
10 minutes. Strain stock into an earthen pot.
• Blend fish meat with a little water. Transfer to earthen

pot and add remaining water.
• Add ground ingredients, dried sour fruit and torch

ginger buds, as well as polygonum and mint leaves.
Bring to a slow boil.
• Simmer gently for 20–25 minutes before adding

prawns and salt to taste.

bowls. Top with a little of each garnishing ingredient
and ladle gravy over. Serve hot.
Acar Limau
Ingredients
Cooking oil 8 Tbsp
Dried chillies 100 g, soaked and ground
Vinegar 190 ml
Water 750 ml
Sugar 6 Tbsp
Salt 2 Tbsp
Pickled kalamansi limes
(limau kesturi) 100 g
Shallots 150 g, peeled and kept
whole
Garlic 100 g, peeled and kept
whole
and shredded
Preserved radish (chye
poh) 100 g, cut into 1.25-cm
cubes
Dried blimbing
(belimbing kering) 60 g
Prunes 100 g
Dried Chinese red dates
(hung cho) 100 g
Red chillies 4, split lengthwise without
cutting through
Green chillies 4, split lengthwise without
cutting through
Mustard seeds 2 Tbsp, roasted
Shallots 5, peeled
Method
• Heat oil in a wok. Fry ground ingredients until

fragrant, then add ground dried chillies and fry until oil
separates.
• Add vinegar, water, sugar and salt. Bring to a slow
boil, then simmer over low heat for 10 minutes or until
slightly thickened.
• Except mustard and sesame seeds, add all other

ingredients. Mix well and simmer over low heat for
10 minutes more.
• Just before removing from heat, add mustard and

sesame seeds.
Note: To pickle kalamansi limes, boil 375 ml vinegar
with 240 g sugar and 2 Tbsp salt. Put in limes and when
cooled, keep in airtight jars for at least 2 weeks before
using.
Kedah235
Kanji Kedah (Kedah Porridge)
Ingredients
Rice 480 g
Water 2 litres
Beef or chicken 240 g, cut into thin strips
Ginger 2.5-cm knob, peeled and shredded
Fenugreek seeds
(halba) 1 tsp
Salt to taste
Garnishing
Chopped spring onions
(scallions)
Sliced lettuce leaves
Method
• Boil rice with 2 litres water over low heat for 40 minutes or until grains are
broken and porridge has a thick consistency.
• Add beef or chicken, prawns, ginger, lemon grass and fenugreek. Bring to a
slow boil and add salt to taste.
• When porridge returns to the boil, stir in coconut milk and remove from heat.

Kedah237
Kurma Daging Perlis
Ingredients
Beef 600 g
Kurma curry powder 3 Tbsp
Cooking oil 125 ml
Coconut milk 1 litre, squeezed from same
grated coconut with
gelugur) 1 large piece
Salt 1½ tsp
Shallots 10, peeled
Freshly grated
skinned
coconut 4 Tbsp
Shallot
s 4, peeled
Spices
Method
• Slice beef thinly and across grain.
• Into a mixing bowl, put beef, kurma curry powder

and ground ingredients. Mix well and leave for
15 minutes.
• Heat oil in a wok. Fry sliced ingredients and spices

until fragrant.
• Add beef and fry for a few minutes, then pour in

coconut milk. Add dried sour fruit and bring to a slow
boil.
• Reduce heat and simmer until meat is almost tender.
• Add onions, salt and coconut cream. Simmer for

5 minutes more.
Note: For kenduris, the beef is not thinly sliced but cut
into fairly large pieces, each about 150 g in weight.
Each piece is lightly scored, then boiled over low heat
until almost tender.
Perlis241
Kari Kepala Ikan Jenahak
Ingredients
Mangrove red snapper
(ikan jenahak) head 1 kg
Salt as needed
Cooking oil 3 Tbsp
Black peas ½ tsp
Aubergines (eggplants/
brinjals) 2, diagonally cut into
thick slices
Spices
Fennel seeds
(jintan manis biji) ½ tsp
Mustard seeds ½ tsp
Fenugreek seeds
(halba) 1 tsp
Coriander seeds
Shallots 10, peeled
Method
• Rub fish head with 1 tsp salt and leave for 15 minutes.
• Heat oil in a wok. Fry shallot and garlic slices, black

peas, curry leaves and spices until fragrant.

separates.
• Pour in coconut milk and tamarind juice and bring

to a slow boil.
• Add aubergines and simmer for 5 minutes, then add

fish head and cook over low heat for 12–15 minutes.
• Add coconut cream and salt. Bring to a slow boil,

stirring gently.
242
Gulai Daging
Ingredients
Beef 600 g
Cooking oil 3 Tbsp
Star anise (bunga
lawang) 2 sections
Potatoes 3, peeled and cut into
wedges
Salt 1 tsp
Shallots 12, peeled
biji) 1 rounded (heaped) tsp
Method
• Cut beef into thin slices. Set aside.

• Heat oil in a wok. Fry onion, garlic, cinnamon and star
anise until fragrant.
• Add ground ingredients and fry over low heat until

• Add beef slices and stir-fry for 5 minutes, then pour

in coconut milk. Simmer for 15 minutes.
• Add potatoes and cook until meat is tender and

potatoes soft.
• Add coconut cream and salt. Bring to a slow boil,

stirring gently
Rendang Ayam
Ingredients
small pieces
Salt 1 tsp
Cooking oil 5 Tbsp
Shallots 15, peeled
Black
peppercorns 1 tsp
Method
• Into a mixing bowl, put chicken, ground ingredients,
tamarind juice, light soy sauce and salt. Mix well and
leave for 30 minutes.
• Heat oil in a wok and fry lemon grass until fragrant.
• Put in chicken and fry over moderate heat for

5 minutes.
• Reduce heat, cover and simmer, stirring occasionally,

until chicken is tender and gravy quite dry.
Perlis243
Gulai Ayam
Ingredients
Chicken 1, 1.5 kg, cut into bite-size
pieces
Salt as needed
Cooking oil 3 Tbsp
Shallot
s 4, peeled
Spices
Shallots 10, peeled
Method
• Season chicken with 1 tsp salt and leave for

15 minutes.
• Heat oil in a wok. Fry sliced ingredients and spices

until fragrant.
separates.
• Add chicken and stir-fry for 3 minutes, then add

coconut milk. Simmer over low heat until meat is
tender.
• Add coconut cream and 1 tsp salt. Simmer for

5 minutes more.
Kerabu Tauge with
Tripe or Cockles
Ingredients
Tripe 600 g, or 1 kg cockles
Slaked lime 1 tsp, for tripe only
Ginger 2.5-cm knob, lightly
crushed, for tripe only
Rice 60 g, roasted until lightly
browned and ground
Onions 2, peeled and finely sliced
Salt 1 ½ tsp
(page 11)
Pure coconut cream
coconut
Red chillies 6, coarsely ground
Dried prawn
(shrimp) 2.5-cm square piece,
paste (belacan) toasted
Method
• Wash tripe and rub with slaked lime, then rinse well.
• Into a saucepan, put tripe and ginger and add enough

water to cover. Then, boil over low heat for 1 hour or
until trip is tender. Alternatively, pressure cook for
30 minutes.
• Drain cooked tripe and thinly slice when cool.
• If using cockles, scald in boiling hot water and extract

flesh from shells. Set aside.
• Scald bean sprouts in boiling water for 1 minute. Drain

well and combine with tripe or cockles in a large bowl.
• Mix in ground ingredients, ground rice, onions,

tamarind juice, salt and kerisik. Just before serving,
add coconut cream.
244
Tepung Bungkus
Ingredients
Rice flour 240 g
Water 500 ml
Sugar 210 g
Salt ¼ tsp
Screwpine (pandan)
Banana leaves 16, cut into 18 × 15-cm
pieces and scalded
Filling* 1 recipe
Method
• Sift rice flour into a bowl, add water and blend until
smooth.
• In a saucepan, combine coconut milk, sugar, salt

and screwpine leaves. Cook over low heat and stir to
dissolve sugar.
• Add rice flour batter and, using a wooden spoon, stir

for about 5 minutes or until mixture is cooked and a
smooth paste. Remove from heat.
• Onto the centre of each banana leaf, put

1 dessertspoonful cooked dough mixture.
• Fold over one side of leaf to flatten dough into a small

rectangle. Top with 2 balls of filling at the centre, about
1.25 cm apart.
• Cover filling with another dessertspoonful of dough
mixture.
• Fold banana leaf in thirds lengthways, to overlap over

mixture. Fold and tuck short ends under. Repeat until
ingredients are used up.
• Steam parcels for 20 minutes. Serve hot or cold.

*Filling
Palm sugar (gula
Melaka) 90 g, chopped
Water 125 ml
Grated young coconut 180 g
Salt ¼ tsp
Method
• Into a small saucepan, put palm sugar and water. Cook

over low heat, stirring until sugar dissolves. Strain.
• In a wok, combine strained syrup, grated coconut and

salt. Fry until coconut is evenly coated with syrup. Dish
out.
• Shape cooled filling into marble-size balls.

Perlis245
Sambal Santan Udang
Preparation: 20 minutes Cooking: 10 minutes
Ingredients
Prawns (shrimps) 600 g, medium
Cooking oil 3 Tbsp
Tamarind pulp (asam 1 rounded (heaped) dsp, mixed with
Jawa) 65 ml water and strained
Salt 1 rounded (heaped) tsp or to taste
Red chillies 10
Onions 2, peeled
Method
• Wash and clean prawns, then peel but leave tails intact.
• Heat oil and fry ground ingredients until fragrant and oil separates.
• Add coconut milk and bring to a slow boil.
• Put in peeled prawns, tamarind juice and salt to taste. Simmer for
5 minutes or until prawns are cooked.
Sabah & Sarawak251
Umai (Raw Fish Sambal)
Ingredients
Threadfin (ikan kurau) 300 g, small
Roselle (asam paya) 8, ripe, hard outer skins and
seeds removed, or asam
kelubi
padi) 30, ground
chopped
Salt 1 tsp
Method
• Wash and debone fish. Cut into slices and set aside.
• Chop roselle and combine with chillies, shallots, garlic

and ginger.
• Mix fish slices with combined ingredients and salt.

• Serve with rice and 1–2 other dishes.

Udang Masak Merah
Ingredients
Freshwater prawns
(shrimps)
(udang galah) 1 kg, or king prawns
Salt as needed
Cooking oil 100 ml
Sugar 1 tsp
Shallots 12, peeled
Method
• Clean prawns and trim off sharp ends of feelers and

legs. Leave unpeeled.
• Season prawns with 2 tsp salt and pepper. Leave for

30 minutes.
• Heat oil in a wok. Fry ground ingredients over low heat

until fragrant.
• Add prawns, increasing heat at the same time. Stir-fry

prawns, then add tomatoes. Sprinkle in a little water if
too dry.
• Add 1 tsp salt and sugar. When prawns turn bright red,
they are cooked.
252
Rendang Daging
Ingredients
Beef 600 g, cut into 4-cm long
thin slices
Shallots 10, peeled
Galangal
Method
• Into a pot, put beef, ground ingredients and coconut

milk.
• Simmer, uncovered, for 2 hours or until meat is tender

and gravy thick.
• Add salt to taste.

Ayam Masak Asam Pedas
Ingredients
bite-size pieces
Salt as needed
Cooking oil 125 ml
Canned pineapple
cubes 2 cans (each 567 g)
Shallots 10
Candlenuts (buah
keras) 3
Ground coriander
Ground turmeric
Method
• Season chicken with 1 tsp salt and leave for

30 minutes.
• Heat oil and fry ground ingredients until fragrant and

oil separates.
• Add chicken and fry for 2 minutes, then pour in

coconut milk and bring to a slow boil.
• Add pineapple cubes and simmer for 20 minutes or

until chicken is tender. Add salt to taste.
Sabah & Sarawak253
Ayam Masak Putih
Ingredients
Chicken ½, about 1 kg, cut into
bite-size pieces
Salt as needed
Cooking oil 3 Tbsp
cream ½ grated coconut
with a little water added
same grated coconut
Shallots 6, peeled
Galangal
White peppercorns ½ Tbsp
Black peppercorns ½ Tbsp
Method
• Season chicken with 1 tsp salt and leave for 30 minutes.
• Heat oil in a wok. Fry ground ingredients until fragrant and oil separates.
• Add chicken and fry for 2–3 minutes, then add coconut milk and bring
to the boil.
• Add tomatoes and simmer for 15 minutes or until chicken is tender.
• Add coconut cream and salt to taste.

Sabah & Sarawak255
Ayam Masak Kicap
Ingredients
Chicken ½, about 1 kg, cut into
bite-size pieces
Salt as needed
Allspice ½ dsp
Dark soy sauce ½ Tbsp
Cooking oil 3 Tbsp
Water 190 ml
Shallots 6, peeled
Black peppercorns ½ Tbsp
White
peppercorns ½ Tbsp
Method
• Season chicken with 1 tsp salt, allspice and dark soy

sauce. Leave for 1 hour.
• Heat oil and fry ground ingredients until fragrant.
• Add chicken and fry for 3 minutes, then add water

and bring to the boil. Cover and simmer gently for
15 minutes or until chicken is tender.
• Add onions and chillies and stir-fry until gravy is thick.

Add salt to taste.
Tauge Tumis
Ingredients
Cooking oil 3 Tbsp
Firm bean curd (tau
kwa) 2, cut into 1.25-cm cubes
Chinese (garlic) chives 12 stalks, cut into 4-cm
lengths
Salt ½ tsp
Dried anchovies (ikan 30 g, heads and entrails
bilis) discarded if desired
Method
• Heat oil in a wok, then lightly brown shallots and garlic.
• Add ground ingredients and fry over low heat until

fragrant.
• Add bean curd, increasing heat at the same time and

stir-fry. Sprinkle in a little water if too dry.
• Add bean sprouts and stir-fry for 1 minute, then add

Chinese chives, salt and red chilli. Stir-fry quickly to
mix ingredients. Serve hot.
256
Kek Masam Manis
Ingredients
Eggs 5, separated
Butter 250 g
Condensed milk ½ can (397 g)
Vanilla essence
(extract) 1 tsp
Soda crackers 150 g, milled or pounded
and sifted
Green food colouring ¼ tsp
Haw flakes 15 packets
Method
• Whisk egg whites until stiff. Gradually add in sugar, a

spoonful at a time, beating well after each addition.
• In a separate bowl, cream butter, condensed milk and

vanilla essence until light and fluffy. Add egg yolks,
one at a time, beating well after each addition.
• Add egg yolk mixture to egg white mixture. Combine

lightly and evenly, then fold in milled crackers. Divide
mixture into 2 equal portions and colour one green.
• Line base of a 21-cm round cake tin with greased

greaseproof paper. Then, evenly spread on one-third
of green mixture atop paper lining. Arrange 3 packets
of haw flakes on the surface. Steam over rapidly
boiling water for 7 minutes.
• Remove cake tin from steamer and spread on one-

third of uncoloured mixture over steamed layer.
Arrange 3 packets of haw flakes on top and steam for
7 minutes.
• When done, repeat process with green mixture, then

uncoloured mixture. Resulting cake should have
alternating layers of colour and haw flakes.
• Leave completed cake to cool in the tin for 15 minutes

before turning out onto a wire rack. Allow to cool
thoroughly before cutting.
Note: Haw flakes are thin red flakes the size of a
20-cent coin. Made in China and sold in most local
sweet shops, they are sweet-and- sour and a favourite
of most children.
Sabah & Sarawak257
Bubur Pedas
Ingredients
Rice 120 g, washed and drained
Grated coconut 90 g
Water 500 ml
Cooking oil 3 Tbsp
Small peeled prawns
(shrimps) or beef 300 g, cut into small pieces
Dried Chinese 4, soaked to soften, stems
mushrooms discarded and diced
Bean curd sticks (fu chok) 45 g, soaked and cut into
small pieces
or to taste
Ingredients to be chopped
Shallots 3, peeled
Galangal
biji) 1 Tbsp, roasted
Cumin seeds (jintan putih biji) 1 tsp, roasted
Fennel seeds (jintan manis biji) 1 tsp, roasted
Cardamom (buah pelaga) 1
Method
• Into a wok, put rice, grated coconut and chopped

ingredients. Roast over low heat for 10 minutes or until
fragrant and lightly browned.
• Transfer rice mixture to a blender (food processor) and

blend with 500 ml water. Leave to soak for 20 minutes.
Alternatively, pound roasted ingredients until fine
before soaking in 500 ml water.
• Heat oil in a pot and lightly brown shallots and garlic.

Add rice mixture, ground spices and coconut milk.
Bring to a slow boil, stirring frequently.
• Add prawns or beef, mushrooms, bean curd sticks and

return to the boil. Simmer for 5 minutes more, then add
coconut cream and salt to taste.
Note: Bubur pedas is popular with the Muslims in
Sarawak especially during the fasting month. Prepared
bubur pedas ingredients are readily available in small
packets.
Sabah & Sarawak259
Kek Kukus Sri Kaya
Ingredients
Baking powder 1 tsp
Butter 180 g
Egg jam (kaya) 4 Tbsp
Golden syrup 1 Tbsp
Vanilla essence
(extract) 1 tsp
Egg yolks 5, large
Method
• Sift flour and baking powder into a bowl. Set aside.
• Cream butter and sugar until light and fluffy, then beat
in evaporated milk, egg jam, golden syrup and vanilla
essence.
• Add egg yolks, one at a time, and beat well. Then, fold
in sifted flour and mix well.
• Divide mixture into 2 equal portions and stir green

colouring into one.
• Grease a 20-cm round cake tin with butter. Put in half

the green batter and spread out evenly, smoothening
with the back of a spoon.
• Top green layer with half the uncoloured batter and

spread out evenly again. Repeat with remaining green
batter, then uncoloured for alternating colours.
• Prepare a steamer for use. When water is rapidly
boiling, put in filled cake tin and steam for 50 minutes.
• When done, carefully turn out onto a wire rack to cool

before cutting.
Kek Cream Soda
Preparation: 15 minutesBaking: 35 minutes
Ingredients
Butter 180 g
Eggs 3, large
Vanilla or lemon essence
(extract) 1 tsp
Ice cream soda 250 ml
Baking powder 1 tsp
Method
• Beat butter until light and creamy.
• In a separate bowl, whisk eggs and castor sugar

until light and fluffy. Stir in beaten butter and essence.
• Carefully fold in sifted ingredients alternately with ice

cream soda.
• Pour mixture into a 21-cm round cake tin lined with

greased greaseproof paper.
• Bake in an oven preheated to 175°C/350°F for

35 minutes or until cooked when tested with a skewer.
260
Kek Embun Pagi
Ingredients
Plain (all-purpose) flour 240 g+ 150 g, sifted
Baking powder 1 tsp
Butter 250 g
Eggs 8, separated
Condensed milk ¾ can (397 g)
Almond essence (extract) ¼ tsp
Yellow food colouring
(optional) a few drops
Almond flakes 60 g
Vanilla essence (extract) 1 tsp
Red cherries 10, sliced
Method
• Sift 240 g flour and baking powder into a bowl. Set

aside.
• Cream butter and 150 g sugar until light and fluffy.

Add egg yolks, one at a time, beating well after each
addition.
• Add condensed milk and almond essence and cream

further until light and creamy. Fold in sifted flour and
baking powder, half at a time.
• Divide mixture into 3 equal parts. Into one, blend a few

drops of green colouring. Into another, blend a few
drops of red colouring. Either leave the third plain or
blend in a few drops of yellow colouring.
• Line a 25-cm, round cake tin with greased greaseproof

paper. Spoon in green mixture and spread evenly.
Steam over rapid boiling water for 10 minutes or until
cake is firm to the touch.
• Remove cake tin from steamer and sprinkle on half

the almond flakes. Spread yellow mixture on top and
steam for 10 minutes again.
• On top of cooked yellow layer, sprinkle remaining

almond flakes and top with red mixture, also to be
steamed for 10 minutes.
• Whisk egg whites until just stiff. Gradually beat in

120 g sugar, half at a time, beating well after each
addition. Add vanilla essence. Carefully fold in 150 g
sifted flour and mix well.
• Spoon egg white mixture over steamed cake and

spread evenly and smoothly. Arrange cherry slices on
top and steam again for 12 minutes.
• Allow cake to cool in tin for 15 minutes before turning

out onto a wire rack to cool completely.
Sabah & Sarawak261
Madu Kemeyan
Ingredients
Butter 250 g
Castor (superfine)
sugar as needed
Brown sugar 1 Tbsp
Eggs 5, separated
Horlicks 120 g
Soda crackers 60 g, milled or pounded
and sifted
Cocoa 2 Tbsp, sifted
Golden syrup 1 Tbsp
Condensed milk 3 Tbsp
Plain (all-purpose)
flour 90 g, sifted
Method
• Cream 125 g butter with 60 g castor sugar and brown sugar until light and fluffy.
Add egg yolks, one at a time, beating well after each addition. Then, stir in
Horlicks, soda crackers, cocoa and golden syrup.
• In a second bowl, cream 125 g butter with condensed milk until light and fluffy.
Set aside.
• In a third bowl, whisk egg whites until stiff. Then, gradually beat in 120 g castor
sugar, a spoonful at a time, beating well after each addition. Stir in condensed
milk mixture. Carefully fold in sifted flour and mix well.
• Line base of a 21-cm round cake tin with greased greaseproof paper. Spread
7–8 dessertspoonfuls of egg white mixture evenly over lining. Steam over rapidly
boiling water for 8 minutes or until cake is firm to the touch.
• Remove cake tin from steamer. Drop alternate spoonfuls of egg white and
chocolate mixture, 1.25 cm apart, over steamed surface. Return cake tin to
steamer and steam for 10 minutes.
• Repeat dropping-and-steaming process with both mixtures until they are used
up. Allow cake to cool in cake tin for 15 minutes before turning out onto a wire
rack to cool completely.
Sabah & Sarawak263

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THE BEST OF BETTY SAW and BEST OF MALAYSIAN COOKING

Saffron Rice with Mushrooms and Tomatoes Serves 4–5

Catfish and Black Bean Soup Serves 6–8

Chicken Corn Soup Serves 6–8

Butter Prawns with Toasted Coconut Serves 4–6

Teochew Steamed Fish Serves 4–6

Steamed Fish, Cantonese Style Serves 4–6

Braised Fish Head (Hoong Siew Yee Tau) Serves 4–6

Spicy Butter Red Tilapia Serves 4–5

Grilled Five-spice Norwegian Salmon Serves 4–6

Baked Salmon with Creamy Mushrooms Serves 4–6

Sambal Ikan with Belimbing Serves 4–6

Sambal Santan Udang Serves 4–6

Fish Head Curry Serves 4–6

Ingredients to be finely ground

Chilli Oyster Crabs Serves 6–8

Steamed Pork with Salted Fish Serves 3–4

Five-spice Meat Roll (Lor Bak) Serves 6

Sweet and Sour Pork with Pineapple Serves 4–6

Braised Pork Ribs with Sea Cucumbers Serves 6–8

Satay Daging Makes 85–90

Ingredients to be finely ground

Braised Pot Pourri Serves 8–10

Rendang Rembau Serves 8–10

Rendang Terlagi-lagi Serves 6–8

Ingredients to be finely ground

Dalca Serves 6–8

Masak Arab Daging Serves 8–10

Stir-fried Capsicum and Chilli Beef Serves 4–6

Chinese Beef Steak Ser ves 4–6

Mutton Curry (Kari Kambing) Serves 8

Diced Chicken with Cashew Nuts Serves 4–6

Chicken and Tofu Sambal Serves 4–6

Ginger Chicken in Earthen Pot Serves 6–8

Salt Baked Chicken Serves 8

Ginger and spring onion dip

Ingredients to be finely ground

Ingredients to be sifted together

Brown sugar 120 g (41/4 oz)

Date and nut filling

Fig, Apricot and Oat Bars Makes 28

Peach and Passionfruit Streusel Cupcakes Makes 9

Papaya glaze icing

Hot Island Orange Almond Cupcakes Makes 8

Lime glaze icing

Indonesian Layer Cake Makes one 17-cm (64/5-in) square cake

1. Wash fish and make 2 slits across on each side.

Gulai Ikan Pedas

1. Clean fish, rub with 1 tsp salt and set aside.

Panggang Ikan Terubuk

Ingredients to be finely sliced

Sotong Masak Hitam

• Cut mutton or beef into thin slices. Set aside.

• Heat oil in a pot and fry whole spices for a few

• Add potatoes, then tomatoes. Pour in coconut cream

• Season with salt.

• Heat oil in a wok. Add sugar and cook until dark

• Add all remaining ingredients and duck. Add enough