MY ASIAN RECIPE

AYAM GORENG BEREMPAH (spiced fried chicken with lemongrass.) Ingredients 1. Chicken diced 2. Ginger 2 inch 3. Onion - 2 4. Garlic - 5 pods 5. Lemongrass - 4 6. Coriander seeds - 1 1/2 tbsp. (roasted and pounded) 7. Anise seeds - 1 1/2 tbsp.. (roasted and pounded) 8. Curry leaves 9. crushed chillis 1 tbsp. 10. Turmeric powder 1/2 tsp 11. Sugar to taste (optional) 12. Chilli powder / Curry powder To make the paste 1. Dry roast coriander seeds and anise seeds and pound it to smooth powder and keep aside. 2. Grind ginger, onion, garlic and lemongrass with a little water to a smooth paste. 3. Add all the ingredients into a bowl (Chicken, grinded ginger, onion, garlic and lemongrass paste,  grinded coriander, anise seeds powder, curry leaves, crushed chillis, turmeric powder, salt, sugar (optional) and chilli powder) and mix the ingredients well with the chicken and marinate for 30 minutes. 4. Heat oil in a  pan with medium heat.  Fry all the chick

CHETTINAD CHICKEN CURRY (It is a classical indian recipe, from the region of Chettinad, India. It is one of the most flavorful dish from South India cuisine.) Ingredient 1. Chicken - 1/2 kg 2. Onions - 2 sliced 3. Tomatos - 2 medium sized (diced) 4. Ginger garlic paste - 2 tbsp. 5. Curry leaves - 1 sprig 6. Oil - 2 tbsp. 7. Turmeric - 1tsp 8. Lemon juice - 2tbsp 9. Coriander leaves - 2tbsp (chopped) 10. Chilli powder / curry powder (optional) 11. Salt to taste Chettinad Masala 1. Coriander seeds - 3tbsp 2. Dry chilli - 4 3. Fennel seeds - 2tsp 4. Cinnamon stick - 1 5. Whole peppercorn - 2tsp 6. Cardamom - 3 pods 7. Star Anise - 1 8. Clove - 4 9. Fresh coconut 1/4 cup grated Preparations 1. Clean chicken and marinate with salt, turmeric and lemon juice for 30 minutes. 2.Dry roast all the masalas for "Chettinad Masala"  except grated coconut in a pan until it turns              golden brown. Add coconut and roast again until the coconut turns

KANGKUNG BELACAN (Water spinach with shrimp paste) Ingredients 1. kangkung (water spinach) 2. Red onion 3  3. Garlic 2 pods 4. Thai chillis 3 5. Belacan (shrimp paste) 6. Water 1/2 cup 7. Salt to taste 8. Sugar (otional) 9. Shrimp (optional) Preparations 1. Pound red onions, garlics, thai chillis and belacan (shrimp paste) and keep aside 2. Heat oil in a pan,  saute the pounded ingredients till the raw smell goes off. Add shrimp and cook for 2 minutes. 3. Add a water and kangkung (water spinach). Mix with the ingredients and close the lid for 10 minutes. 4. Add salt, sugar. Let it simmer for another 3 minutes. 5. Serve with hot rice. 

IDLI (Savory cake) It is a traditional breakfast in South India. It is a savory cake that is popular throughout India and Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Idli is one of the most nutritious breakfast one can have. Made of fermented black lentils and rice, the nutrient quotient in idli is so high that is has been recommended by several organizations across the world. Ingredients 1. Idli rava (cream of rice) 2 cups 2. Split and skinned black gram lentils 1 cup 3. Fenugreek 5 seeds 4. Salt to taste 5. Water for soaking Idli batter 1. Soak the cream of rice in enough water for 8 hours 2. In another bowl soak the black gram lentils and fenugreek seeds for 8 hours 3. Drain the water from the black gram lentils and keep aside. We will use this water for grinding process later. 4. Drain the water from the

MALAYSIAN SAMBAL UDANG (MALAYSIAN PRAWN SAMBAL) Sambal is a hot sauce or gravy/paste typically made from a mixture of variety of chilli peppers. It is a native to the cuisines of Indonesia, Malaysia, Brunei, Singapore and Sri Lanka. Sambal udang is a fiery and piquant side dish often served as an accompaniment to perk up rice meals. Ingredients 1. Prawns 1lb (peeled and deveined) 2. Kaffir lime leaves 6 3. Sugar 1tsp (optional) 4. Salt to taste 5. Tamarind paste 30g 6. oil 4tbsp Paste 1. Chilli powder 2 tbsp. 2. Shallots 5 chopped 3. Lemongrass 2 stalks 4. Galangal 1" 5. Garlic 3 cloves 5. Shrimp paste 1tsp / Belacan 3/4" Preparations 1. Blend all spice paste ingredients with 1/2 cup of water until smooth. 2. Place tamarind paste in a small metal strainer over a bowl. Pour 1 cup hot water over tamarind paste. Stir and press down the tamarind with a spoon to dissolve and set the juice aside. 3. In a medium size pot, heat oil. Add ground spice pas

KERALA CHICKEN ROAST KERALA CHICKEN ROAST Ingredients Marination 1. Turmeric powder 1/4 tsp 2. Chilli powder 2 tbsp. 3. Coriander powder 1tsp 4. Vinegar / Lemon juice 1tsp 5. Ginger 1" 6. Garlic 5 cloves 7. Dry chillies 5 8. Salt to taste Roasting 1. Onion 3 medium 2. Tomato 1 chopped 3. Dry chillies 3 4. Curry leaves 1 5. Garam masala powder 1tsp 6. Pepper powder 1/4 tsp 7. Cinnamon 1 stick 8. Lemon juice 1tsp 9. Oil Preparations 1. Clean and cut the chicken into medium size. 2. Make a paste of the marination ingredients and marinate chicken pieces with this paste and keep aside for an hour. 3. Slice onions and fry in hot oil. Drain it and set aside. 4. Fry the chicken pieces using the same oil and set aside. 5. Heat 2 tbsp of oil in another pan ( you can use the same oil which you fried the chicken. This will enhance the flavor. Add dry chillies, cinnamon and curry leaves. Saute for 1 minute. Add tomato and saute unitl it gets mushy and

STIR FRIED RICE VERMICELLI Fried white bee hoon/ rice vermicelli is a delicious dish that appears very often during potlucks and festivals in Malaysia and Singapore. This dish is very popular for breakfast hours. It is a nice treat to fuel the day with a carbatastic!. This dish can be very economical with a few simple toppings like cabbage and egg. This is very easy, simple and quick to cook at home. Ingredients 1. 1/2 pack rice sticks 1. Shallots 3  2. Ginger 1" 3. Garlic 3 - 5 cloves 4. Leafy vegetable 2 chopped 5. Anchovies 1 cup 6. Thai chillies 3 7. Salt to taste Preparations 1. Soak the rice sticks in hot boiling water until it turned softer. Set aside in a colander and rinse it with cold water and set aside and let it drain the excess water. 2. Pound shallots, ginger, garlic, thai chillies and anchovies coarsely and set aside. 3. Heat up a wok and add the pounded ingredients and stir fry until aromatic or turn light brown.  4. Add in t

KERALA SAMBAR A spicy southern indian dish consisting of lentils and vegetables. It is a lentil based vegetable stew or chowder cooked with a tamarind broth. Ingredients 1. Mixed vegetables cut into medium sized pieces 3 cups. 2. Toor dhal 1 cup 3. Sliced onion 1/2 cup 4. Green chilies 2 slit 5. Garlic 4 cloves 6. Turmeric powder 1/2 tsp 7. Tamarind soaked in hot water. 1/2 cup 8. Red chilly powder 1 tsp 9. Coriander powder 2 tsp 10. Mustard seeds 1/2 tsp 11. Curry leaves 1 sprig 12. Shallots 1/4 cup 13. Asafoetida a pinch 14. Water  15. Salt to taste. Preparations 1. Heat oil in a pot. Add onion , garlic and green chillies and saute for 2 minutes. 2. Next add the diced vegetable and Toor dhal with salt and 1/2 tsp turmeric powder, water as needed and cover the pot. Let it cook for 15 minutes in medium flame. 3. Soak tamarind in 1/2 cup of hot water for 1 minute. Squeeze and take the extract from it and keep it aside. 4.  When the ve

MOTHAGAM (Sweet dumpling) Is an Indian sweet dumpling. The sweet filling on the inside of a modak consist of freshly grated coconut and jaggery (non-centrifugal cane sugar) while the outer soft shell is made from rice flour or wheat flour. They are mostly cooked in a steamer. The modak or mothagam is usually offered to Hindu deity, Ganesha. It begets him the moniker modakapriya (one who likes modak) in Sanskrit. During Ganesha Chaturthi, the puja always conclude with an offering of 21 modaks to Ganesha as prasadam. Ingredients 1. Coconut - grated. 2 cups 2. Jaggery - grated 1 cup 3. Cardamom 2 4. Rice 2 cups 5. Oil 2tbsp 6. Salt to taste - a pinch Preparations 1. Soak the rice for an hour and grind with little water to a find paste. 2. Heat oil in a pan, add grinded rice and mix well. Cook until it form a smooth paste and keep aside and allow it to cool. 3. In a separate pan add in the grated jaggery with 2 tbsp of water and dissolve it in a medium he

PAYATHAM PARUPPU URUNDAI/ SUZHIYAN  Whole green gram cooked and ground together with cardamom, jaggery (non-centrifugal cane sugar), coconut and mung bean to form a sweet balls. This recipe is also know as Payaru Urundai/ Suzhiyan / Suzhiyam/ Sukhiyan /Sugiyan. I learn this recipe from my mom Sarojini. Mung bean is very healthy and nutritional. It is a perfect and healthy snack for both kids and adults. Mung beans are commonly used in various cuisines across Asia. Ingredients Batter 1. Wheat flour 100 grams 2. Turmeric powder (optional) 3. Salt to taste 4. Water Fillings 1. Mung bean 125 grams 2. Green gram 125 grams 3.  Jaggery 125 grams 4. Coconut 100 grams 5. 1tsp cardamom powder Preparations 1. Boil moong dhal, green gram separately with water until cooked and set aside.  2. In a separate pot bring 1 cup of water to boil and add jaggery. Let it dissolve completely. 3. Add cooked moong dhal, green gram, coconut, cardamom powder and

BEETROOT SALAD   Ingredients 1. Beetroots 2 grated 2. Carrots 2 medium grated 3. Onions 2 medium, finely chopped 4. Lemon 1 5. Salt to taste Preparations. 1. Add all grated carrots, beets in a bowl and mix with chopped onions. Add lemon juice and salt to taste. Ready to serve. It is very delicious and super easy to prepare. The salad can be stored in the fridge in a sealed glass jar.

SPICY PRAWNS Ingredients 1. Prawns 1kg 2. Red chili powder 2 tbsp. 3. Roasted curry powder 2tbsp (King brand) 4. Turmeric powder 1/2tsp 5. Coriander powder 1tsp 6. Garam masala powder 1tsp 7. Dry chili 5 8. Ginger garlic paste 1tbsp 9. Salt to taste 10. Coconut milk 1tbsp (optional) 11. Clove 3 12. Cumin seeds 1tsp 13. Fennel seeds 1tsp 14. Pepper powder 1tsp 15. Tomatos 1 medium size 16. Lemon juice 1tbsp 17. Shallots 3 chopped 18. Vinegar 1 tbsp Preparations. 1. Clean the prawns well and remove the shell out. Marinate with turmeric, vinegar and salt to taste and set aside. 2. Heat oil in a pan. Add cloves, cumin seeds, fennel seeds and pepper and saute until fragrant. 3. Add shallots, curry leaves, dry chilies and saute till shallots turns brown. 4. Add ginger garlic paste and saute until raw smell goes off. 5. Add tomatoes , salt and saute well. Cover the lid and let the tomato become mushy and soft. 6. Add chili powder, roasted curry powder, turme

CHICKEN PORRIDGE (CONGEE) Is a thick porridge of rice largely disintegrated after prolonged cooking in water. Ingredients 1. Rice 2 cups 2. Carrots diced 1 3. Garlic 4 pods 4. Chicken diced 200g 5. Chicken broth 6. Sesame oil 2tsp 7. Green Onion 4 8. Fried anchovies 1 cup 9. Fried garlic 1tsp 10. Fried onion 1tsp 11. Chili soy sauce ( see below for the recipe) Preparations 1. In a large pot, rinse rice till water runs clear and drain it. 2. Add water to the rice and set it on the stove to boil. When water comes to boil, remove lid, add chicken breasts and diced carrots 4 pods of garlic and chicken broth. Reduce heat to medium for about 30 minutes. If porridge gets too thick, stir in 1/2 cup of hot water to dilute. 3.  Add ginger and two teaspoons of sesame oil to the porridge and stir well. 4. Sprinkle green onion, fried anchovies, chili soy sauce, fried onion ,fried garlic and serve hot. Chili soy sauce (This serves as a condiments to the porridge) 1. Thai

PALIPALAYAM CHICKEN GRAVY Ingredients 1. Chicken 1/2 kg 2. Mustard seeds 1 tsp 3. Cumin seeds 1/2 tsp 4. Garlic chopped 1tsp 5. Curry leave 1 sprig 6. Shallots chopped 4 7. Ginger garlic paste 1 tbsp. 8. Turmeric powder 1/2 tsp 9. Chili powder 2 tbsp. 10. Coriander powder 1tsp 11. Salt to taste 12. Fennel seeds.  13. Dry chillies 5 Preparations 1. Clean wash the chicken and set aside 2. Roast fennel seeds in a pan and let it cool. Once cooled grind it to a smooth powder. 3. Heat wok and add oil. Add mustard seeds, dry chilies, cumin seeds, chopped  garlic, curry leaves and onion. Stir until onion turned golden brown. 4. Add ginger garlic paste and keep stirring until the raw smell goes off. 5. Add turmeric powder, chili powder, Coriander powder and salt. Mix well and add 1/2 cup water. Cover lid and let the masala cook for 10 minutes on medium heat. 6. Add chicken and mix well. Sprinkle oil and cover lid. Let it cook on medium heat

FISH CURRY KERALA CUISINE Ingredients 1. Fish 1/2 kg 2. Onion chopped 4 3. Ginger garlic paste 1tbsp 4.Green chillies 3 5. Curry leaves 1 sprig 6. Chili powder 2 tbsp. 7. Fish curry powder (BABAS) 1tbsp 8. Coriander powder 1tbsp 9. Turmeric powder 1/2 tsp 10. Fenugreek powder 1/4 tsp 11. Tamarind juice 1/2 cup 12. oil 2tbsp 13. Mustard seed 1tsp 14. Fenugreek seeds 1/2 tsp 15. Okra 5 piece (clean wash and drained) Preparations. 1. Clean wash the fish and marinate with salt, turmeric powder and fish curry powder and set aside. 2. Heat oil and add mustard seeds and fenugreek seeds. 3. Once it starts splutters, add chopped onions, ginger garlic paste, green chillies and curry leaves. Stir well . Once onion turned golden brown add tamarind juice and mix well. Cover lid for 5 minutes and low the heat. 4. Add red chilli powder, coriander powder, salt , turmeric powder and fenugreek powder and mix well until the raw smell of the powders goes

CHICKEN PERATAL   Dry chicken curry Ingredients 1. Chicken 1 kg 2. Red chili powder 2 tbsp. 3. Turmeric powder 1/2 tsp 4. King Curry powder 11/2 tbsp. 5. Babas Meat curry powder 1tbsp 6. Coriander powder 1tsp 7. Garam Masala powder 1 tsp 8. Green chilies 7 slit 9. Ginger garlic paste 1 tbsp. 10. Curry leave 1 sprig 11. Clove 3 12. Cumin seeds 1tsp 13. Fennel seeds 1tsp 14. Cinnamon stick 1/2 inch 14. Pepper powder 1tsp 15. Tomato 1 medium chopped 16. Vinegar 1tsp 17. Shallot chopped 3 18. Lemon juice 1 tbsp. 19. Oil Preparations 1. Wash the chicken clean and marinate with vinegar, salt, turmeric, babas meat curry powder and set aside. 2. Heat oil in wok. Splutter cumin seeds, fennel seeds, clove, pepper and cinnamon stick. 3. Add shallots, curry leaves, green chilies and saute until shallot turns golden brown. 4. Add ginger garlic paste and saute again until the raw smell goes off. 5. Add tomatos, salt and saute well. Cl

TEH TARIK. Made of black tea, condensed / evaporated milk. "pulled tea" is a hot beverage which can be found in Malaysia and Singapore. Its name derived from the pouring process of "pulling" the tea during preparation. The origins of teh Tarik can be traced to Indian-Muslim immigrants in the Malay Peninsula who set up drink stalls at the entrance of rubber plantations after world war 2 to serve the workers there. History- Wikipedia Ingredients 1. Tea dust / loose tea leafs 2 1/2 tbsp. 2. Hot water 500ml 3. Condensed/ Evaporated milk 4 tbsp. 4. Sugar Things needed for preparations Steel cups with handle - 2 Coffee/Tea filter   - 1 Preparations 1. Boil the tea dust / loose tea leafs in a pot on a high heat. Let it boil for 5 minutes. 2. Strain the tea through a filter into another steel cup with a handle. Add condensed/evaporated milk sugar and stir well. 3. Hold a steel cup with tea in one hand, pour tea into a steel cup in another. Repeat the

BUBUR KACANG HIJAU Mung beans porridge with coconut milk and palm sugar This is a Malaysian and Indonesian sweet dessert made from mung beans. Palm sugar has a flavor similar to brown sugar. Palm sugar is the sugar from a coconut tree. Ingredients. 1. Mung beans 300 grams 2. Pure coconut milk 2 cups 3. Coconut milk dilute with water 2 cups 4. Palm sugar 2 medium size 5. Salt to taste 6. Pandan leaves 2 or Pandan essense/ extract Preparation. 1. Soak Mung beans for over night or you can soak it 4 hours. 2. Wash mung beans  and drain well. Add  2 cups of coconut milk dilute with water into a pot and add Mung beans. 3. Tie a knot on pandan leafs and add into the pot. Add Palm sugar and stir well. Boil until the beans are cooked and soft. Cover the lid and place it on medium heat. 3.Add Pure coconut milk with a pinch of salt and mix well. 4. Serve with warm or cold. Note. Bear in mind that this is a hard beans. Soak it well overnight or 4 hours. You have to slow c

SAMBAL IKAN BILIS (Spicy fried dried anchovies gravy) 1.100 gram peeled ikan bilis (dried anchovies)  2. 4 shallots chopped 3. ginger garlic paste 1 tbsp. 4. Tamarind 1 tbsp. (soaked in 1/2 cup hot water to extract the juice) 5. Babas Chili powder 6. Turmeric powder 1/2 tsp 7. Curry leaves 1 sprig 8. Mustard seed 1/2 tsp 9. Cumin seed 1/2 tsp 10. Pepper 1/2 tsp 11. Green chili 3 slit 12. Tomato 1 chopped 13. Salt to taste 14. Sugar (optional) 15. 1/2 cup hot water Preparations 1. Fry ikan bilis until crispy in low heat (dried anchovies) . Sieve the fried ikan bilis (anchovies) and save the remaining oil. 2. Heat up the oil (use back the remaining oil), add mustard seed, cumin seed and pepper stir for 1 minute. 3. Add shallots, curry leaves and green chilies and saute till shallots become golden brown. 4. Add ginger garlic paste and saute till raw smell goes off. 5. Add tomatoes, salt and mix with the ingredient. Cover the lid. Onc

PRAWNS RENDANG FRIED (MINANGKABAU CUISINE) (Rendang is a spicy meat dish. Originated from Indonesia. Rendang is usually not considered as curry since it contains less gravy/liquid. I have used this method for frying prawns. Ingredients (serving for 2) 1. Prawns 12 pieces. (cleaned and deveined) 2. Salt to taste 3.  Sugar (optional) Spice paste 1. Shallots 4 peeled 2. Garlic 3 cloves peeled 3. Lemongrass 2 stalks, finely sliced 4. Ginger 1 cm peeled 5. Galangal 1cm peeled 6. Turmeric 1 cm peeled 7. Dry chilies 4 seeded 8. Thai chilies 3 seeded 9. Coriander powder 2 tsp 10. Cumin powder 1 tsp. 11. Fennel powder 1 tsp 12. Chili powder (BABAS) Preparation 1. Combine ingredients for spice paste in a food processor and blend until smooth. 2. Add prawns, salt and sugar and spice paste in a bowl and mix well. 3. Heat oil in a pan. Shallow fry the prawns until it swirl up completely, once it swirled it means they are cooked thoroughly. 4. Serve with hot rice or chap

KEERA THORAN Thoran is a coconut based vegetable Keralite dish. This dish can be made out of any leafy vegetables. I have used Sawi / Choy Sum / Chinese soup green. Ingredients 1. Choy Sum/Sawi 2 bunches (washed and chopped) 2. Shallots 3 chopped. 3. Ginger garlic paste 1tsp 4. Dry Chilies 2 (broken into halves) 5. Mustard seeds 1 tsp 6. Curry leaves 1 sprig 7. Grated coconut 3 tbsp. 8. Cumin seeds 1/2 tsp 9. Green Chilies 3 slit 10.Turmeric powder 1/2 tsp 11. Salt to taste 12. Oil 1 tbsp. Preparations 1. Wash Choy Sum/ Sawi and let it dry thoroughly. Chop finely and set aside. 2. Grind coconut, green chilies, turmeric powder and cumin into a coarse paste. 3. Heat oil in a pan and splutter mustard seeds, add chopped shallots, ginger garlic paste, dry chilies, curry leaves and saute for a few minutes. 5. Add chopped Choy Sum/Sawi and mix everything and reduce the heat to medium, cover the lid and let it cook for 2 minutes. 6. Add the coconut mixture and mix well

PEANUT PANCAKE Ingredients  (Serving for 2) 1. Pan Cake flour (Aunt Jemima) 1 cup 2. Milk 1 cup 3. Egg 1 4. Peanut butter / Nutella chocolate Preparations. 1. In a large bowl, whisk together flour, milk and egg well. 2. Turn on the stove into a medium heat and place muffin pan on top. 3. Pour 1 tbsp. batter into a muffin pan, add peanut butter / Nutella chocolate in the middle and cover it with the batter. 4. Insert a small knife and turn the pancake upside down so the top facing down and let it bake for 1 minutes. Remove gently with spoon into a plate. 5. Serve for tea or breakfast. Note and tips. I have used the ready made flour for pancake. This makes the baking quick and easy. You may make your own pancake batter. How to make batter. 1. All-purpose flour 1 1/2 cup 2. Baking Powder 3 1/2 tsp 3. Salt to taste or 1 tsp 4. Sugar 1 tbsp. 5. Milk 1 1/4 cups 6. egg 1 7. Melted butter 3 tbsp. In a large bowl, whisk together milk, b

KIDS CHICKEN CURRY -  NON SPICY Ingredients 1. Chicken 1 cup ( for one kid) 2. Small Onion Chopped 2 3. Ginger Garlic paste 1 tbsp. 4. Tomato medium chopped 1 5. Curry leaves 1 sprig 6. Clove 2 7. Cinnamon  1 inch 8. Cardamom 2 pods 9. Cumin seeds 1/2 tsp 10. Fennel seeds 1/2 tsp 11. Pepper powder 1/2 tsp 12. Coriander powder 1 tsp 13. Turmeric powder 1tsp 14. Garam Masala 1tsp 15. Salt to taste 16. Hot water 1 cup 17. Coconut milk 1 tbsp. (optional) Preparations 1. Clean wash the chicken with water and marinate with turmeric and salt. Set aside. 2. Heat oil in a deep pan , add Clove, Cinnamon, Cardamom , Cumin seeds, Fennel seeds, Pepper powder and saute for 1 minute. 3. Add chopped onions and curry leaves, saute until it become translucent. 4. Add ginger garlic paste and mix until the raw smell goes off. 5. Add chopped tomatoes , mix well and cover with lid. Once the tomatoes turns mushy add Turmeric powder, Coriander powder and Garam masala powder and

MALAYSIAN EGG CURRY Ingredients 1. Boiled eggs 4 cut into half. 2. Onion sliced 1 3. Green Chilies 5 4. Ginger garlic paste 1 tsp 5. Turmeric powder 1/4 tsp 6. Chili Powder (BABAS)1 tbsp. 7. Coriander Powder 1 tsp 8. Meat curry powder (BABAS) 1 tbsp. 9. Fish curry powder (BABAS) 1tbsp  10.Pepper powder 1tsp 11. Fennel seeds 1tsp 12. Cumin seeds 1tsp 13. Mustard seeds 1tsp 14. Curry leaves 1 sprig 15. Tomato 1 medium diced 16. Coconut milk 2 tbsp. (optional) 17. Cloves 2 18. Cinnamon Stick Preparations 1. Heat oil in a pan. Add mustard seeds, cumin, fennel , clove and cinnamon saute well. 2.  Add onion, green chilies and curry leaves and saute until onion become golden brown. 3. Add ginger garlic paste and saute until fragrant. 4. Add tomato and salt to taste. Saute and cover the lid for 10 minutes. 5. Add all the masala powders and roast until fragrant. Add hot water according to your gravy needs. Cover the lids and let it cook fo

MALAYSIAN STYLE PRAWN MASALA  Ingredient 1. Prawns 1 kg 2. Red Chili Powder 2 tbsp. 3. Turmeric Powder 1/2 tsp 4. Meat Curry Powder (BABAS) 2 tbsp. 5. Curry Powder (KING) 1 tbsp. 6. Coriander powder 1tsp 7. Garam Masala powder 1tsp 8. Green Chilies 7 slit 9. Ginger Garlic paste 1tbsp 10. Salt to taste 11.Curry Leaves 1 sprig 12. Coconut milk 1 tbsp. (optional) 13. Clove 3 14. Jeera 1tsp 15. Fennel Seeds 1 tsp 16. Pepper powder 1tsp 17. Tomatos 1 medium 18. Vinegar 1tsp 19. Lemon Juice 2 tbsp. (Optional) 20. shallots 3 chopped Preparations 1.Take the shells out  and wash well. Marinate with Turmeric,  Vinegar and salt and keep aside. 2. Heat oil in a pan and add Cloves, Jeera, Fennel seeds and pepper and stir until fragrant. 3. Add shallots, Curry leaves and green chilies and saute till shallots become golden brown. Add ginger garlic paste and saute till raw smell goes off. 4. Add tomatoes and salt and cover the lid. Once tomato

KIDS MEAL. MUSHROOM, ANCHOVIES AND CORN FRIED RICE Ingredients 1. 2 Button mushrooms chopped. (white or brown) 2. 1/2 cup anchovies fried. 3. 2 tbsp. corns boiled 4. 3 pods garlic chopped 5. 2 shallots chopped 6. Cooked rice Preparations 1. Clean wash the mushroom with water and salt.  2. Heat oil in a pan and fry the anchovies and set aside 3. Use the same oil and add onion and garlic and stir fry until onion becomes golden brown  4. Add the chopped mushroom on the same pan and stir fry for 5 minutes on high heat. 5. Add the corns and stir well with the rest of the ingredient for 2 minutes on medium heat. 6. Add the cooked rice and mix well for 2 minutes. Add salt to taste. 7. Serve hot for dinner or lunch

MAMAK FRIED NOODLE MALAYSIAN STYLE Ingredients 1. 1 packet Yellow Noodle (tossed) 2. 2 cubes tofu diced 3. 2 fish cake diced 4. 1/2 prawns / chicken breasts diced (optional) 5. 1 cup beans sprouts / veges (optional) 6. Onion sliced 7. 2 cloves crushed 8. red / green chilies slit 9. 2 eggs beaten For sambal paste 1.5 dried chilies ( you can reduce the number of chilies according to you needs) 2. 3 cloves of garlic  3. 3 shallots chopped 4. 1 tbsp. dried prawns (washed) 5.1 tbsp oil 6. 1 tsp sugar 7. salt to taste For seasoning 1. 1 tbsp dark soy sauce 2. 1 tbsp oyster sauce 3. 2 tbsp chili sauce ( preferred maggi sauce) 4. 1 tbsp white vinegar 5. 1tsp sugar 6. salt to taste Preparation 1. Fry tofu and set aside. 2. Toss noodle in hot water and rince with cold water and set aside 3. Blend the sambal ingredients smoothly 4. Heat oil in wok. Add the blended sambal into wok and stir with medium heat. 5. Cook until the oil separates an

OKRA THEEYAL (KERALA CUISINE). Okra in roasted coconut gravy. (Vegetarian) Ingredients 1. Coconut scraped 1/2 cup 2. Oil 1tbsp. 3. Fenugreek seeds 1/4 tsp 4. Shallots 3 chopped 5. Chili powder 2tbsp 6. Pepper corns 1tsp 7. Cumin powder 1/4 tsp 8. Coriander powder 1/2 tsp 9. Turmeric powder 1/2 tsp 10.Tamarind pulp 1tbsp For seasoning 1. Oil 2 tbsp. 2. Mustard seeds 1/2 tsp 3. Dry chili 2 4. Shallots chopped 2 5. Curry leaves 1 sprig 6. Ginger garlic paste Preparation 1. Clean wash and dry the okras. 2. Cut okra into 1 inch long pieces 3. Heat pan and dry roast the okras. This to ensure no slimy in the okras. 4. Heat oil in the pan and fry okras in batches and set aside. For the Masala 1. Heat oil in the same pan and add fenugreek seeds. Roast until light brown.  2. Add chopped shallots , curry leaves and dried chillies. Saute until shallots turned into light brown. Add ginger garlic paste and saute until the raw smell goe

TOMATO CURRY (VEGETARIAN) Ingredients 1. Mustard seeds 1/2 tsp 2. Curry leaves 1 sprig 3.Green chilies sliced 2 4. Shallot chopped 2 5. Turmeric powder 1/2 tsp 6. Chili powder 1tbsp 7. Tomato chopped 3 medium size 8. Water 9. salt as needed 10. Oil 2 tbsp. Paste (for grinding) 1. Grated coconut 1 cup 2. Cumin seeds 1/5 tsp 3. Shallot 2 diced 4. water as required Preparation 1. Combine all the grinding ingredient into a blender add a little water and grind to form a smooth paste and keep aside. 2. Heat oil in a pan. Add mustard seed and let it splutter. Add curry leaves, green chilies and chopped onion and saute for a minutes until it turned brown. 3. Add turmeric powder and chili powder. Mix well and add the tomatoes. 4. Add water as required, cover the lid and let it simmer for 15 minutes. 5.Add coconut paste, salt as needed ( you may add more hot water if you want more gravy. Adjust to your needs) and mix well. Let it simmer for another 15 to 20 minut

MALAYSIAN SPICY CHICKEN RENDANG Ingredients 1. Chicken 1.5 kg 2. Coconut milk 500ml 3. Pounded roasted grated coconut 1 cup 4. Salt as needed 5. Sugar to taste / optional 6. Turmeric leaf 1 chopped 7. Kafir lime leaves shredded 1 cup (for garnishing) / optional Sambal Paste 1. Shallot 8  2. Garlic 3 cloves  3. Lemongrass 5 to 6 stalks sliced 4. Ginger 3/4 inch 5. Galangal 3/4 knob 6.Turmeric 3/4 knob 7. Dry chilies 5 / adjust to your needs 8. Thai chilies 5 / optional 9.Coriander powder 1 1/2 Tbsp. 10. Cumin powder 1 Tbsp 11.Fennel Powder 1 Tbsp 12. Chili Powder 2 Tbsp Preparations 1. Combine ingredients for spice in a food processor and blend smooth  2. Combine chicken, spice paste and coconut milk in a pot and simmer for 30 minutes until gravy thickens 3.Reduce the heat and add grated coconut and season it with salt and sugar 4. Finally, add turmeric leaf and stir well before switch off the stove. Garnish with kafir lime

MALAYSIAN FISH FRY Ingredients 1.2 King fish steaks ( I cut it into small bite pieces. Optional) 2.1/5 tsp Ginger garlic paste 3. 1tbsp Chili Powder ( I use Babas Product) 4. 1tbsp King Chili Powder  5. 1/4 tsp Turmeric powder 6. 1/2 tsp pepper  7.  1/5 tbsp. Lime juice 8. Salt as needed. 9. 1 tsp vinegar Preparation 1. Clean and wash fish thoroughly and marinate with all the ingredients  and keep it aside for 30 minutes. Heat oil in a pan and shallow fry the fish pieces. Serve with hot rice. Tips. Adjust the spices to suit your taste. The marination should not be watery. You may also  add curry leaves while frying the fish pieces.

ANCHOVIES, EGG AND ONION FRY Ingredient 1. 1 cup of anchovies clean 2. 1/5 cup onions sliced ( yellow onion preferred) 3. 2 eggs well beaten Preparation 1. Fry all the three ingredients separately and mix it all in a bowl. 2. Serve with hot rice Tips. You may add Thai red chilies for those who loves spicy food.

SOTHI (An Indian style cuisine of mild yellow coconut curry) Ingredients 1. 600ml thin coconut milk (you may add 300ml coconut milk and 300 ml water) 2. 100ml thick coconut milk 3. 1 cup of large onion (yellow onion) 4. 2 green chillies slit 5. 1 medium tomatoe (cut each into wedges) 6. 1 handful curry leaves 7. 3/4 tsp turmeric powder 8. 2/3 tsp tamarind juice 9. salt as needed Preparation 1. In a pot, mix all the ingredients except for thick coconut milk. 2. Place the pot on medium heat and cook until the mixture boil a few times. Allow to simmer. 3. Finally, pour in the thick coconut milk. Remove pot from heat after 2 boils. Remember to check for salt. Tips You may substitute tamarind juice with 4 tbsp. freshly squeezed lime juice. And if you are using lime juice, add it to the mixture after you turn of the heat.

MALAYSIAN CHICKEN CURRY Ingredients 1/2 kg Chicken 2 to 3 tbsp oil 3 cloves 1 inch cinnamon stick 3 green cardamom 1/2 jeera / cumin seed 2 green chilli slit 1 cup finely chopped onions 1 tbsp ginger garlic paste 1 cup chopped tomatoes 1/4 tsp turmeric powder 1 tbsp red chilli powder 1tbsp meat curry powder (I use BABAS powder) 1tbsp curry powder (I use King curry powder) A sprig of curry leaves 1 cup hot water coconut milk (optional) salt as needed Preparations 1. Wash chicken thoroughly and drain off the water completely. 2. Marinate chicken with turmeric, red chilli powder, curry powder , vinegar and salt. keep aside. 3. Heat oil in a deep pan, add cloves, cinnamon stick, jeera seed and fry till you get an aroma. 4. Add onions, green chillies and curry leaves. Fry evenly till golden. Add ginger garlic paste and fry till the raw smell goes off. 5. Add tomatoes and cover the lid. Mix well and cook until the tomatoes turn soft.

Varutharacha Kozhi (chicken in roasted coconut curry) Ingredients: 1.Grated Coconut 1 cup 2.Coriander powder 2.5 tsp 3.Whole black peper 1.5 tsp 4.Turmeric Powder 1/4 tsp 5. Red Chilli powder 1/4 tsp Home made Garam Masala Ingredient Fennel Seeds 1tsp Cinnamon Stick 2 pieces Clove 2 pieces Star Anise 2 pieces Green Cardamom 2 pods 1. Shallots 2 cup or 1 large onion (thinly sliced) 2.Ginger 1 inch piece (crushed) 3.Green Chillies 4 to 5 or as required 4. Warm water 1/4 cup 5. Coconut Oil 2 tbsp. 6. Coriander 4 tbsp. Preparation to make homemade Garam Masala 1. Dry roast all the ingredients listed above for Garam Masala and grind to fine powder and keep it aside. (Note: you can make more and store it in refrigerator) Preparation for Varutharacha Kozhi  1. Marinate the chicken with red chilly powder 1/2 tsp coriander powder, garam masala,  turmeric powder, salt and keep it aside for 1 hrs approximately. 2. Heat wok/pan, pour 2 t

MALAYSIAN FRIED CHICKEN Ingredients (A) - Grind all ingredient in (A) 1. galangal 2.Ginger 3.Lemongrass 4.Dried Chilli Ingredients (B) 1. Egg 1 2.Salt 3.Sugar 4.Coriander seed 5.Curry Leaves 6.Corn Flour Preparation 1. Clean the chicken 2. mix (A) and (B) 3. Marinate for 20 minutes and the fridge 4. Fry chicken in batches. Add more oil for more crispy taste 5. serve with hot rice or chapati