My Mom Recipes Colection: September 2007

Ingredients
For the chicken:
# 1 chicken, cut off legs and neck
# 2 tsp sesame oil
# 1 tsp light soy sauce

For the rice:
# 3 cups long grain rice
# 3-4 cm piece ginger, sliced
# 3 cloves garlic, chopped
# 1 tsp salt
# 1/4 tsp pepper

Chilli sauce:
# 10 fresh red chillies seeded, pounded
# 2 cloves garlic, pounded
# 6cm piece ginger, pounded
# 1 tbsp oil
# 1 tbsp lime juice
# 1/2 tsp salt
# 1 tsp sugar

Garnishing:
# Spring onion curls
# Coriander leaves
# Cucumber slices

Method
For the chicken: Bring water to a boil in a pot (the amount of water should be just enough to cover the whole chicken). Put in chicken and cook for nine to 10 minutes.

Turn off the heat and allow chicken to remain in the stock for five minutes, then remove chicken and immerse in a basin of cold water. Reserve chicken stock for cooking the rice.

Hang the chicken up to air. Combine sesame oil and light soy sauce, then brush it all over the chicken. Set aside.

For the rice: Wash the rice clean, then drain. Heat up oil in a wok and stir-fry garlic and ginger until lightly browned and fragrant. Put in rice and stir-fry well. Dish out rice and put into a rice cooker. Add enough chicken stock, salt and pepper to taste and a dash of sesame oil. Cook until rice is done.

To serve, scoop warm rice into a rice bowl and overturn this on the plate. Serve with cut-up chicken and chilli sauce. Garnish with cucumber slices, spring onion curls and coriander leaves.

For the chilli sauce: Combine all the sauce ingredients together, mix well and add a tablespoon of chicken stock oil skimmed from the stock or soup.

Ingredients

450g to 500g mackerel (ikan tenggiri), cut into slices and seasoned to taste with salt and pepper

2 stalks lemon grass, smashed

2 sprigs polygonum (daun kesom)

1/2 tsp Maggi belacan granules

l 1/2 cups tamarind juice

(A) Grind or pound finely:

12 to 15 red chillies

10 shallots

2 cloves garlic

l.5cm fresh tumeric

Seasoning:

Salt and sugar to taste

Dash of pepper

Garnishing:

1 bunga kantan, sliced thinly

Method
Deep fry fish in hot oil until lightly brown. Remove fish and drain well. Leave two to three tablespoons of oil in the pan. Add lemon grass and ground ingredients. Fry until aromatic.

Add daun kesom and tamarind juice. Bring to a boil, then reduce heat and simmer for five minutes. Add seasoning and fish.

Simmer until gravy is according to desired thickness. Scoop into a serving bowl and garnish.

Serve hot with rice.

Ingredients

1 kg chicken, chopped into bite-sized pieces

2 onions, quartered

3 potatoes, cut into wedges

2 tomatoes, quartered

1 small can tomato paste

150ml water

4cm piece cinnamon stick

4 cloves

1 star anise

3–4 tbsp oil

Ground spices (A):

10 shallots

4 cloves garlic

12 red chillies, seeded

3cm ginger

2 tbsp coriander powder

1 tsp cumin powder

Seasoning (B):

1 tsp salt or to taste

1 tbsp sugar or to taste

Method
Heat oil until hot, sauté ground spices (A) until fragrant. Add in cinnamon stick, cloves and star anise. Fry for 1–2 minutes.

Add onions, tomato paste and potatoes. Stir-fry well. Mix in water and tomatoes. Cook until mixture starts to boil. Reduce heat and simmer until chicken is tender and gravy turns thick.

Add seasoning to taste and serve this mildly spiced curry dish with bread slices or with plain rice.

INGREDIENTS:

1 1b/ 500g beef (cleaned & cut into cubes)

salt & pepper to taste

1 1/2pt/ 900ml thick santan (coconut milk)

1 stalk lemon grass (crushed)

1 turmeric leaf (shredded)

12 red chillies

1 in/ 2.5cm piece galangal (lengkuas)

5 cloves garlic

15 - 20 shallots

1 in/ 2.5cm piece ginger

1/2 in/ 1.3cm piece tumeric

2 tsp salt

PREPARATION:

Season meat with salt and pepper. Leave aside for 20 to 30 minutes.

In a pan, mix together the santan (coconut milk) and ground ingredients.

Place over medium heat and stirl slowly to the boil.

Add meat and continue boiling for 10 minutes.

Put in the lemon grass, turmeric leaf and seasoning to taste.

Reduce heat to low.

Simmer till meat is done and dark brown in colour.

When the gravy becomes oily in texture, remove from flame.

Discard lemon grass and turmeric leaf.

Nasi Lemak is the national dish of Malaysia. It's eaten any time. If you are a citizen of Malaysia, you'll eat Nasi Lemak at breakfast, lunch, dinner...... Any time of the day!
It's cooked in coconut milk, with pandan leaves and even ginger or a stalk of lemon grass.
Nasi Lemak is available on almost every street corner and in almost every local-themed restaurant, served with everything from chicken to beef to cuttlefish.

INGREDIENTS:

Nasi Lemak:

1 cup rice
3 screwpine (or pandan) leaves
salt to taste
1 grated coconut

Preparation:
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.

Sambal Ikan Bilis:

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

Preparation:

Sambal Ikan Bilis:
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.

My Mom Recipes Colection

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