Meat samosas

(Serves 6)

500 grams of minced beef
1 bouquet of mint leaves
1 onion
Salt and pepper to taste
1 pack of spring roll skin
Cooking oil
1 tablespoon of plain flour

1) Peel and dice the onion
2) Remove the mint leaves from the stem and chop them.
3) Cut the spring roll pack into 4 slabs lengthwise.
4) Add a little water to the plain flour.
5) Heat one tablespoon of cooking oil and fry the meat until cooked. Remove from the fire.
6) Add in the onions and mint leaves.
7) Take two pieces of spring roll skin and fold the sides to get a triangle pouch.
8) Put in one spoon of meat mixture.
9) Fold to get a triangle. Use the flour mixture as ‘glue’ to secure the last flap.
10) Once all the samosas are folded, heat the cooking oil in the pan.
11) Fry the samosas until they turn golden brown.
12) Serve piping hot with chilli sauce or mint sauce.

Personal Tips
You can bake the samosas instead of deep frying. Dab a little oil on both sides of the samosas, lay them on a flat oven tray and bake for 10 to 15 minutes or until they turn brown. Remember to flip them over.
Instead of using meat, you can also use vegetables. My kids love the potato version. Here, you just boil the potatoes. Then peel the skin and cut them into small cubes. Then mix with the diced onions and the chopped mint leaves.

Mint sauce

(Serves 6)

300 grams of mint leaves
1 green chilli
Sugar to taste
Salt and pepper to taste

1) Wash and remove mint leaves from the stem.
2) Wash and cut the green chilli into two; remove the seeds.
3) Place the mint leaves, green chilli, salt, sugar and pepper in a mixer. Add a little water to get a smooth liquid.

Personal Tips
I serve this sauce with meat cutlets, lamb chops or vegetable samosas. Depending on much you lke chilli, you can increase (!)e or decrease the quantity.

Sweet chilli sauce

(Serves 6)

100 grams of red chilli
1 clove garlic
1 cup distilled rice vinegar
Sugar to taste
Salt and pepper to taste

1) Cut the red chillies into two.
2) Remove the seeds from half of the chillies.
3) Peel the garlic.
4) Grind the chillies, garlic and the vinegar.
5) Mix in the sugar, salt and pepper.
6) Place in a pan and bring to boil over very slow heat.
7) Remove from the heat when the sauce thickens.

Tahu telor

(Serves 4)

2 bean curds
1 small cucumber
2 eggs
Salt and pepper
6 tablespoons of soya sauce
2 teaspoons of sugar
Cooking oil

1) Cut the bean curds into cubes.
2) Wash and shred the cucumber.
3) Beat the eggs with a fork; add salt and pepper.
4) Place the bean curds in a bowl and pour over the beaten egg.
5) In a separate bowl, mix the soya sauce and the sugar.
6) Heat the cooking oil in a pan. Add the bean curd and egg mixture and fry until golden brown.
7) Serve on a plate and garnish with the shredded cucumber.
8) Serve hot with the soya sauce mix.

Personal Tips
Instead of making the sweet sauce, you can serve with sweet Indonesian soya sauce.

Serunding

(Serves 6)

500 grams of desiccated coconut
100 grams of beef
1 cup of coconut milk
1 clove garlic
2 cm ginger
1 cm fresh turmeric
5 red chillies
1 onion
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon fennel
2 stalks lemongrass
1 galangal
2 kafir leaves
1 tablespoon cooking oil
Salt and pepper to taste
Sugar to taste

1) Peel the onion, garlic, ginger, fresh turmeric.
2) Cut the chillies and remove the seeds.
3) Crush the lemongrass and galangal.
4) Grind the onion, garlic, ginger, fresh turmeric and red chillies into a smooth paste.
5) Cut the beef into very small strips.
6) Heat the oil in a pan. Fry the ground mixture together with the lemongrass and galangal until fragrant.
7) Add in the desiccated coconut, beef, kafir leaves, salt, pepper, sugar and the coconut milk and cook over very slow heat until all the liquid is gone.
8) Stir from time to time to ensure that the coconut does not stick to the pan.

Personal Tips
This dish needs to be cooked over very slow heat to prevent burning. It is a great accompaniment to rice and vegetable in coconut sauce.

Wet fried seafood noodles

(Serves 6)

200 grams of small prawns
200 grams of squids
1 block of fish cake or 10 fish balls
100g of Chinese cabbage
1 clove garlic
2 cm ginger
1 tablespoon oyster sauce
1 teaspoon soya sauce
1 packet of thin rice noodles
1 tablespoon of cooking oil
1 tablespoon of corn flour
Salt and pepper to taste
Pickled green chillies


1) Soak the noodles in cold water for 1 hour or until it softens.
2) Peel the garlic and ginger. Grind together to get a smooth paste.
3) Clean and cut the squids.
4) Remove the shells from the prawns.
5) Slice the fish cake or fish balls.
6) Slice the Chinese cabbage.
7) Add cold water to the corn flour to get a thick mix.
8) Cut the pickled green chillies.
9) Heat the cooking oil in a pan or a wok.
10) Fry the ground paste until fragrant.
11) Add in the Chinese cabbage, squids and prawns and stir until cooked.
12) Add in the noodles, oyster sauce, soya sauce and a little water.
13) Stir until very hot, add a little of the corn flour mix to thicken the sauce.
14) Serve hot with pickled chillies.

Squid in blank ink

(Serves 6)

1 kilo of fresh squids
1 clove garlic
1 cm ginger
5 shallots
2 red chillies
1 lemon
1 stalk of lemongrass
Salt and pepper to taste


1) Peel the garlic, shallots and ginger.
2) Cut the chillies and remove the seeds.
3) Grind the garlic, shallots, ginger and red chillies.
4) Clean and cut the squids. Ensure that you preserve the black ink.
5) Squeeze the lemon.
6) Crush the stalk of lemon grass.
7) Heat the cooking oil in a pan or wok.
8) Fry the ground paste until fragrant.
9) Add in the squids, half of the lemon juice; salt, pepper and one tablespoon of water and cook for five to ten minutes.
10) Serve hot.

Personal Tips
This recipe is extremely simply, with very little preparation time required. Fantastic with fresh prawns.