Sweet Bean Curd (Tou Fu Fah)

Ingredients :

300g Soya bean
3 litre Water
2 tbsp Tapioca flour
1 tsp Curdling powder

Cotton bag
Warmer

Method :
1) Soak soya bean over night or minimum 6 to 7 hours.
2) Blend with water and squeeze out soya milk by using cotton bag.
3) Get 200ml soya milk and mix well with tapioca flour and curdling powder.
4) Cook the remaining 2.75 litre of soya milk until boiled in a pot.
5) Pour the soya milk mixer into the warmer. Followed by the boiled soya milk.
6) Cover properly and keep at least 30 minutes. DON'T shake the warmer.
7) Serve the bean curd warm with caramel either plum sugar or white.



Caramel ingredients:

200g Sugar

2 block Plum sugar (Gula Melaka)

8 pcs Screw pine leaves (Daun Pandan)

200g Water

Method :

1) Boil 100ml water with 200g sugar and 4 pcs screw pine leaves till disolve.

2) In a separate pot, boil 100ml water with plum sugar and 4 pcs screw pine leaves till disolve.

Kuih Dadar (Kuih Tayap)

Crepe Batter Ingredients :

150g Flour
2 Eggs
250ml Coconut milk mix with 200ml water
1/2 tsp salt
6 tbsp Pandan juice

Method :
1) Heat-up non-stick pan with applying bit of cooking oil.
2) Pour in batter while sliding the frying pan to form thin round cripe.
3) Cook with medium low flame, then turn to small flame.
4) Turn over, cook for 30 second.



Filling ingredients:

2 big pcs Plam sugar (cut into small pieces)
4 pcs Pandan leaves (cut into pieces)
1.5 pcs Grated young coconut
Bit of water
1tsp Salt

Method :
Cook with low flame for about 15 minutes or become moist.


Lay a piece of crepe. Take small amount of coconut filling and wrap into rectangular shape.

Asam Ikan Pedas

Ingredients:

1 kg Fish
5 pcs Ladies Fingure (cut into 1" long)
1 Brinjol (cut into strips)
2  Tomatoes
1 Bunga Kantang (chopped)

150 g  Shallot

1 clove Garlic

2 stalks Lemongrass

1 inch Galangal

1/4 inch Turmeric

Grind the above ingredients separately

1 tbsp Dried Chillies Paste

2 tbsp Fresh Red Chillies Paste

1 tbsp Toasted Belachan Powder

30g Tamarind Pulp soaked with 1 cup of water then strained
Water

Salt to taste

Sugar to taste

1) Fry shallot, garlic, lemongrass, galangal, turmeric, dried chillies and red chillies paste then belachan (one at a time) until fragrant.

2) Add in tamarind water, tomatoes and bunga Kantang, cook for 1 minute.

3) Add in water, salt and sugar to taste. Simmer for awhile.

4) Add in fish continue simmer for 10 minutes.

5) Finally, add in both vegetables simmer for 5 minutes.

Nasi Briyani

Ingredients :

2.5 cups Basmathi Rice
2.2 cups water
1/2 pkt "National" Nasi Biryani Spice Mix
1 pc Cinnamon stick
2 pcs Star Anise
1 tsp Cloves (bunga cengih)
1 Tomato
1 Big Onion (chopped)
2 tbsp Ghee
2.5 tsp Salt


1) Washed and soaked the rice for 20 minutes. Drain well.
2) Fry the chopped onion with ghee till fragrant.
3) Add- in cinnamon, star anise and clove continue fry for 2 minutes.
4) Add-in tomato, fry for another 5 minutes.
5) Finally, fry the basmathi rice for another 5 minutes. Add-in salt.
6) Cook the rice with water for 30 minutes.

Penang Prawn Noodle

Prawn Stok Ingredients :
2.5 liter Pig's bone broth
(1pc Pig's marrowbone and 1kg pig's back bone boiled with 3.5 litre water for 2 hours)
Prawn's shell

1) Boiled the prawn's shell with the broth for another 30 minutes.
2) Add in the sambal paste continue to simmer for 20 minutes.


Sambal Paste Ingredients:

50g Dry Prawns ( cleaned and pounded)
150g Shallot (pounded)
2 clove Garlic (pounded)
1.5 packed Prawn Mee Paste

1) Fry the pounded dry prawns till fragrant, keep a side.
2) Fry shallot and garlic till fragrant.
3) Add in prawn mee paste and dry prawns. Mixed well


Fresh Prawns Preparation:
1) Clean and blanch in boiling water for 2 minutes.
2) Remove and reserve the shell.
3) Fry the prawns with enough sambal paste. Keep a side.

Main Ingredients :
400g Fresh Prawns
2 big pcs Fish Cake ( sliced and fried)
150g "Kangkong" (blanch with water)
100g Bean Sprout  (blanch with water)
500g Yellow Noodles (blanch with water)
100g Mee Hon (blanch with water)
Fried Shallot
4 tbsp Sambal Paste
Prawn Stok


Serve 6 bowls

Sambal Petai

Ingredients :

2 tbsp Dry Prawns (soaked)
100 g  Shallot
1 clove Garlic
2 stalks Lemongrass
Grind the above ingredients separately

3 tbsp Dried Chillies Paste
1.5 tbsp Fresh Red Chillies Paste
1 tbsp Toasted Belachan Powder

20g Tamarind Pulp soaked with 1 cup of water then strained
Salt to taste
Sugar to taste

300g Petai
300g Prawns


1) Pan fry the prawns till 1/2 cooked, keep a side.
2) Fry pounded dry prawns till fragrant, keep a side.
3) Fry shallot, garlic, lemongrass, dried chillies and red chillies paste then belachan until fragrant.
4) Add in tamarind water, salt and sugar to taste.
5) Lastly, cook the petai. Add in prawns and mixed well.

Green Curry Chicken

Curry Paste Ingredients:

1) 150g Shallot

2) 1 clove Garlic
3) 1 big pc Onion
4) 20 Green chilli (seeded)
5) 1 tumb size Lengkuas
6) 2 stalk Lemon grass
7) 4 stalk Coriander roots
8) 1 whole Kaffir lime skin
9) 1" Balacan paste

9) Coriander seeds, fennel seeds & peppercorn (roasted by pan-fry without oil till aromatic)
    Grind till fine
Try to include this for better taste

Grind shallot, garlic by itself. Grind item from 3 to 9 together. Keep aside.


Ingredients :

1/2 Chicken (debone, cut into small pcs season with salt and pepper)
400g Coconut milk
5 pcs Thai egg plant (cut into half)
One hand full of small egg plant
20 pcs Lemon leaf
1 stalk Lemon grass (smashed)
10 pcs Basil
Palm sugar to taste
Fish sauce to taste
Chicken stock
Water

1) Fry shallot, garlic and mixed green chili paste until fragrant with coconut milk.

2) Then fry chicken and lemon grass until 1/2 cooked. 

3) Add in water, salt and palm sugar & fish sauce to taste. Simmer for 3 minutes.

4) Add Thai egg plant and small egg plant.

5) Finally, add in lemon leaf and chicken stock to taste.

6) Garnish with basil leaf when serve.