Pucuk Paku Masak Lemak

Pucuk Paku Masak Lemak (serves 10)

Ingredients:

Pucuk Paku, only use the leaf and stalk 2kg

Water

Sugar 2tbsp

Coconut Milk 1litre

Water 500ml

Salt and Sugar, to season

Paste

Bird’s eye chili 8nos

Shallots 10nos

Red onion 50gm

Turmeric Powder 2tsp

Tamarind Skin 6pcs

Medium sized anchovy 50gm

Dried Prawns 4tsp

Water 250ml

Salt 1tsp

Method:

1. Boil the water with sugar and blanch the pucuk paku till medium cooked. Remove from the heat and soak it into ice water. Strain the pucuk paku and set aside.

2. Blend the bird’s eye chili, shallots, red onion, turmeric powder, tamarind skin, medium sized anchovy, dried prawns, water and salt into a fine paste.

3. Pour in 500ml of coconut milk and 500 ml water into a pot and stir for 5 minutes. Later, add remaining coconut milk and blended ingredients on low heat.

4. Season with salt and sugar.

5. Pour in the pucuk paku at last and continue slowing stiring on low heat for 10 minutes.

6. Serve.

Nasi Lemak with sambal ikan bilis

Nasi Lemak (Serves 5)

Ingredients:

Coconut Milk Steamed Rice

Rice
Screw pine (pandan) leaves 3leaves
Salt 1tsp
Coconut milk 170ml
Water 50ml

Tamarind Juice

Water 250ml
Tamarind pulp 50gm

Sambal Ikan Bilis (Dried anchovies sambal)

Red Onion 1nos
Ikan bilis (dried anchovies) 1 cup (200gm)
Garlic clove 1nos
Shallots 4nos
Dried Chilies 10nos
Belacan (dried shrimp paste) 1tsp
Salt 1tsp
Sugar 1tbsp

Side ingredients

2 hard boiled eggs (cut into half)
1 small cucumber (cut into slices and then quartered)

Method:

1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
4. Slice the red onion into rings.
5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
6. Heat some oil in a pan and fry the spice paste until fragrant. Then, add in the onion rings.
7. Add in the ikan bilis and stir well. Add tamarind juice, salt, and sugar.
8. Simmer on low heat until the gravy thickens. Set aside.
9. Cut the cucumber into slices and then quartered into four small pieces.
10. Serve.

Chicken Rendang

Chicken Rendang (serves 10)

Ingredients:

2kg Chicken cut into 20 pieces

Paste (Add water 500ml later)

Galangal 2 inches

Ginger 30 gm

Garlic 20 gm

Red onion 30 gm

Fresh turmeric 30 gm

Screw pine leaf (Pandan) 30 gm

Lemon grass 20 gm

Kaffir Lime leaf 10 gm

Cardamom 10 gm

Cinnamon 1 stick

Clove 4 nos

Star anise 2 nos

Chili paste 50 gm

Chicken curry powder 30 gm

Chili powder 20 gm

Coconut milk 100 ml

Dry coconut 30 gm

Cooking oil 40 gm

Salt & Sugar for seasoning

Tamarind juice 30 ml

Turmeric leaf 2 pcs

Marinade

Chili powder 20gm

Galangal 20 gm

Old Ginger 1 inch

Garlic 20 gm

Red onion 30 gm

Fresh turmeric 30 gm

Method

1. Make the marinade and marinade chicken for at least 3 hours or overnight in fridge.

2. Fried the marinade chicken in medium heat for 10 minutes or half cooked.

3. Use the same oil and cook in medium heat add in kaffir lemon leaf, lemon grass, screw pine leave, cardamom, cinnamon, clove, and star anise. Fry it lightly.

4. Then add the blended paste, stir till it’s cooked. Add in the chili paste[chili gelling] stir and add in the chicken curry powder and stir till cooked, add in dry coconut and coconut milk.

5. Add in the tamarind juice add in 500ml of water then add salt and sugar

6. When the paste has been cooked, add in the chicken and let it to simmer till cooked.

7. Lastly add the turmeric leave.

Ayam Percik

Ayam Percik (serves 4)

Ingredients:
Chicken thigh 8pcs

Coconut Milk 60ml

Tamarind Juice 2tbsp

Paste:
Shallots 10nos
Garlic cloves 4nos
Fresh Ginger ½ inch
Fresh Galangal ½ inch
Lemongrass 3stalks
Chili paste 2tbsp

Red Chili 1nos
Turmeric Powder 1tsp
Brown Sugar 1tbsp

Belacan 1tsp
Water 250ml
Salt, to season

Method:

1. Blend the shallots, garlic cloves, fresh ginger, fresh galangal, lemongrass, chili paste, red chilli, turmeric powder, brown sugar, belacan and water into fine paste for marinade.

2. Marinate the meat with the blended paste for 30 minutes or overnight in a fridge.

3. Heat a large wok and cook the chicken with the paste, and add coconut milk and tamarind juice, over a medium heat until gravy thickens, about 10-15 minutes and separate the meat from the percik gravy.

4. Grill the meat while splashing the gravy on the chicken and grill till small dark spots starts to appear.

5. Serve with some gravy on the side.