Ingredients:

600 gms chicken
1 cup thick coconut milk
2 cup thin coconut milk } extracted from 1 grated coconut
1/2 cup oil
cardamoms
2 star anise
2 red chillies
3 cm piece cinnamon stick
3 cloves
3 cm piece ginger
4 cloves garlic
4 tbsps kurma powder
6 shallots

Method:

Pound 3 shallots and 2 cloves garlic together.
Mix with kurma powder and 1 tsp water. Blend well into paste.
Slice finely the remaining shallots and garlic.
Heat oil and fry the sliced shallots and garlic with the spices until fragrant.
Add in the blended kurma powder and fry further until oil separates.
Add in the chicken and 1 cup water. Cook until the beef is tender.
Pour in the thick coconut milk, bring to boil and pour it in the thin milk.
season with salt to taste and cook further over a low flame until the gravy is thick.
Add in the large onion and red chilies. Stir once and remove from rice.

1 ) Nasi Lemak

Ingredients:

1 cup rice
3 screwpine leaves
salt to taste
1 grated coconut

Method:

Clean the rice and drain
Squeeze out 2 cups of thick coconut milk with screwpine leaves. Add in salt.
If you desire, you can also add in some sliced shallots and ginger.
Serve this rice with sliced hard-boiled eggs, cucumber and sambal ikan bilis.

2 ) Sambal Ikan Bilis

Ingredients:

1 bombay onion
1/2 cup dried ikan bilis ( anchovies )
1 clove garlic
2 tbsps tamarind juice
4 shallots
8 dried chillies
Prawn paste ( belacan) ( Optional )
Salt and sugar to taste

Method:

Fry the ikan bilis until crisp and put aside.
Grind the prawn paste together with shallots, garlic, deseeded dried chillies. Slice the bombay onion into rings.
Heat 2 tbsps oil in a pan and fry the ground ingredients until fragrant. Add in the onion rings.
Add tamatind juice, salt, sugar.
Cook, stirring occasionally until the gravy thickens.
Add in the ikan bilis and mix well.
Serve with steaming hot Nasi Lemak.

Ingredients:
A) Satay

1.5 kg chicken -deboned
1 stalk lemon grass
1 tsp sugar
1 tsp cummin
1 tsp coriander
1/2 tsp powdered cinnamon
2.5 cm piece fresh turmeric
8 shallots
salt to taste

Method:

Cube the chicken meat, drain and put aside.
Grind coriander, cummin, tummeric, peanuts, salt and sugar.
Mix this with the powdered cinnamon, diced shallots and 1 tbsp cooking oil, marinate the chicken with this mixture.
Using special skewers, skewer 5 pieces of meat on one skewer, as in Kebabs.
Gril over burning coal, constantly sprinkling cooking oil over the meat using crushed lemon grass.
Turn over and continue grilling until the chicken is cooked
Serve with peanut sauce.

Ingredients:

B) Peanut Sauce
1 cup sugar
1 bombay onion
1/2 cup tamarind juice
2 stalks lemon grass
2.5 cm piece ginger
3 tbsps pounded chilies
300 gms peanuts – roasted
A piece of galangal
salt to taste

Method:

Grind the roasted peanuts. Put aside
grind lemon grass, ginger and galangal until fine
slice bombay onion and stir fry until soft
add in ground chillies and the other ground ingredients
add in tamarined juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.
To serve, arrange a few sticks of satay on a plate and serve with abowl pf peanut sauce, cucumber . Satay also goes very well with compressed rice.

Ingredients:

1 tsp shrimp paste
1 kg rump steak ( beef/chicken/mutton )
1 stalk lemon grass

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1 tsp salt
1 tbsp sugar
1 tbsp soya sauce
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3 stalk lemon grass – sliced thinly
120gms grated coconut – fried and pounded

4 slices galangal, Ground
5 candlenuts, Ground

2 tbsp curry power – blended with 2 tbsps
water

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30 dried chillies
120 gms shallots
4 red chillies
1 clove garlic
2 cm piece ginger
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1/2 cup thick coconut milk – extracted from 1/2 grated coconut
8 tbsps oil

Directions:

Heat oil and fry ground ingredients and curry powder until fragrant
Add in half of the coconut milk and fry until the oil separates
Add in the soya sauce mixture and steak.
Add in also the fried grated coconut and lemon grass. Stir fry for 10 minutes.
Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour.
Increase heat to reduce gravy until it is thick and oilly.

Ingredients:
1 chicken
2 tsps sesame oil
1 tsp thin soya sauce
4 cloves garlic – chopped
2 tbsps oil
2 tbsps salt

For sauce:
10 chillies
6 cm piece ginger – chopped
1 tbsp tomato sauce
1 tbsp vinegar
1 clove garlic
2 tbsps salt

Directions:

Cook the chicken in boiling water with lower heat for 10 minutes and leave it for 40 minutes.
Remove it into cold wwater for 15 minutes.
Hang it to dry and brush it with 1 tsp sesame oil mixed with 1 tsp soya sauce.
Cut off the legs, wings tips and neck and put them into the water to boil. Add chicken cube.
Heat 1 tbsp oil and fry the chopped garlic until brown and fragrant.
Add the rice , stir-fry for one minute and add enough chicken stock, salt, pepper, garlic and ginger to make a tasty soup.
Pound together the chillies , garlic and ginger to make the chilli sauce. Fry it with 1 tbsp oil until fragrant.
Add 1 tsp salt, 1 tsp sugar, 1 tsp sesame oil, 4 tbsps stock, tomato sauce and vinegar. Season well.
Cut the chicken into bite-sized pieces and serve with rice, chilli sauce and bowls opf steaming soup.

Ingredients:

1 chicken, about 900gms ( beef/mutton )
1 tbsp poppy seeds
1 clove garlic
1 cup shallots – sliced
1 tsp curry powder
2 — 3 tsps salt
2 chillies
1/2 coconut – grated
5 cm piece ginger
4 tbsps ghee
5 cloves
5 cm cinnamon stick
10 cashew nuts
10 almonds
450 gms long-grain rice

Directions:

Cut chicken into 6 — 8 pieces
Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds.
Heat ghee and fry cloves, cinnamon, shallots.
Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder.
Stir to mix and cook covered for 10 minutes.
Extract 1 – 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it.
When the rice has absorbed all the milk, make a well in the center and put the chicken mixture.
Cover and allow rice to cook over very low fire.

Ingredients:

1 egg
1 cup warm water and 1 tsp salt } mixed together
1 tsp salt
3 tbsps ghee or butter
600 gms flour
Sugar to taste

Directions:

Mix together flour, water, sugar and egg. Knead until a soft dough is formed.
Form into small balls and keep overnight.
When you are ready to make the roti canai, spread the ghee on the balls and flatten.
Heat an iron griddle and fry the rotis individually until cooked.
Serve hot with a curry or dhall.