(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.
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.
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.
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.
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.
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.
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.
Buttered prawns
(Serves 4)
1 kilo of large prawns (unshelled)
1 clove garlic
1 tablespoon butter
Salt to taste
1 tablespoon cooking oil
1) Peel and chop the garlic.
2) Heat the cooking oil in a pan or wok.
3) Fry the garlic until fragrant.
4) Add the prawns and salt and stir until cooked.
5) Serve hot.
Personal Tips
This recipe is extremely simply, with very little preparation time required. Fantastic with fresh prawns.
1 kilo of large prawns (unshelled)
1 clove garlic
1 tablespoon butter
Salt to taste
1 tablespoon cooking oil
1) Peel and chop the garlic.
2) Heat the cooking oil in a pan or wok.
3) Fry the garlic until fragrant.
4) Add the prawns and salt and stir until cooked.
5) Serve hot.
Personal Tips
This recipe is extremely simply, with very little preparation time required. Fantastic with fresh prawns.
Black pepper crab
(Serves 4)
2 big crabs (alive)
1 clove garlic
1 tablespoon oyster sauce
1 teaspoon soya sauce
1 tablespoon ground pepper
Salt to taste
1 tablespoon cooking oil
1) Boil one big pot of water.
2) Place the crabs and leave for 10 minutes. Remove and drain.
3) When cold, clean the crab and cut into pieces.
4) Peel and chop the garlic.
5) Heat the cooking oil in a big pan or wok.
6) Fry the garlic until fragrant.
7) Add in the crab, ground pepper, oyster sauce, soya sauce and salt to taste
8) Stir until well mixed and the crab is fully cooked.
Personal Tips
Instead of using live crabs, you can also use crab pincers. Alternatively, you can also use prawns.
2 big crabs (alive)
1 clove garlic
1 tablespoon oyster sauce
1 teaspoon soya sauce
1 tablespoon ground pepper
Salt to taste
1 tablespoon cooking oil
1) Boil one big pot of water.
2) Place the crabs and leave for 10 minutes. Remove and drain.
3) When cold, clean the crab and cut into pieces.
4) Peel and chop the garlic.
5) Heat the cooking oil in a big pan or wok.
6) Fry the garlic until fragrant.
7) Add in the crab, ground pepper, oyster sauce, soya sauce and salt to taste
8) Stir until well mixed and the crab is fully cooked.
Personal Tips
Instead of using live crabs, you can also use crab pincers. Alternatively, you can also use prawns.
Assam pedas
(Serves 6)
1 kilo tuna slices
2 tomatoes
300g of pickled mustard leaves
2 stalks of lemongrass
1 galangal
Handful of daum kesum
1 tablespoon of tamarind paste
8 shallots
1 clove garlic
1 cm ginger
10 dried chillies
1 cm of belacan
½ teaspoon of turmeric powder1 tablespoon cooking oil
2 cups of water
Salt and pepper to tasteSugar to taste
1) Cut the dried chillies and remove the seeds. Soak in hot water for 10 minutes.
2) In a separate bowl, soak the tamarind paste with hot water.
3) Peel the ginger, garlic and shallots.
4) Crush the lemongrass and galangal.
5) Grind the ginger, garlic, shallots, dried chillies and belacan until a smooth paste.
6) Cut the tomatoes into wedges.
7) Heat the cooking oil in a pot.
8) Fry the ground paste with the lemongrass and galangal until fragrant.
9) Add the fish, tomatoes, water, salt, pepper; sugar, pickled mustard leaves, daun kesum, tamarind sauce and water.
10) Cook over medium heat until the fish is cooked.
11) Serve hot.
Personal Tips
If the smell of belacan is too pungent, substitute the belacan with one teaspoon of dried prawns.
1 kilo tuna slices
2 tomatoes
300g of pickled mustard leaves
2 stalks of lemongrass
1 galangal
Handful of daum kesum
1 tablespoon of tamarind paste
8 shallots
1 clove garlic
1 cm ginger
10 dried chillies
1 cm of belacan
½ teaspoon of turmeric powder1 tablespoon cooking oil
2 cups of water
Salt and pepper to tasteSugar to taste
1) Cut the dried chillies and remove the seeds. Soak in hot water for 10 minutes.
2) In a separate bowl, soak the tamarind paste with hot water.
3) Peel the ginger, garlic and shallots.
4) Crush the lemongrass and galangal.
5) Grind the ginger, garlic, shallots, dried chillies and belacan until a smooth paste.
6) Cut the tomatoes into wedges.
7) Heat the cooking oil in a pot.
8) Fry the ground paste with the lemongrass and galangal until fragrant.
9) Add the fish, tomatoes, water, salt, pepper; sugar, pickled mustard leaves, daun kesum, tamarind sauce and water.
10) Cook over medium heat until the fish is cooked.
11) Serve hot.
Personal Tips
If the smell of belacan is too pungent, substitute the belacan with one teaspoon of dried prawns.
Grilled fish in banana leaf
Serves 4
4 mackerels
5 shallots
5 red chillies
1 lemon
1 teaspoon soya sauce
Salt and pepper to taste
Banana leaves
1. Clean the mackerel.
2. Peel and chop the shallots.
3. Cut the chillies and remove the seeds
4. Grind the chillies into a smooth paste.
5. Squeeze the lemon
6. Mix the shallots, ground chilli paste, juice of half a lemon, soya sauce, salt and pepper.
7. Stuff half of the mixture into the fish.
8. Wrap the fish in the banana leaves and secure with toothpicks.
9. Pré-heat the over for 10 minutes (200 dég C).
10. Bake the fish for 15 to 20 minutes.
11. Serve hot with the remaining ground mixture.
Personal Tips
You can use any kind of white fish. I prefer to bake this over a barbecue.
4 mackerels
5 shallots
5 red chillies
1 lemon
1 teaspoon soya sauce
Salt and pepper to taste
Banana leaves
1. Clean the mackerel.
2. Peel and chop the shallots.
3. Cut the chillies and remove the seeds
4. Grind the chillies into a smooth paste.
5. Squeeze the lemon
6. Mix the shallots, ground chilli paste, juice of half a lemon, soya sauce, salt and pepper.
7. Stuff half of the mixture into the fish.
8. Wrap the fish in the banana leaves and secure with toothpicks.
9. Pré-heat the over for 10 minutes (200 dég C).
10. Bake the fish for 15 to 20 minutes.
11. Serve hot with the remaining ground mixture.
Personal Tips
You can use any kind of white fish. I prefer to bake this over a barbecue.
Meat cutlets
(Serves 4)
500 grams minced beef
1 onion
1 sprig mint leaves
1 teaspoon ground pepper
3 eggs
Cooking oil
1. Peel and dice the onion.
2. Chop the mint leaves.
3. Beat the eggs.
4. Mix the meat, chopped onions, mint leaves, eggs, salt and pepper.
5. Heat the cooking oil.
6. Roll the mixture into small meat balls and then flatten them to not more than 4cm in diameter.
7. Fry the meat cutlet.
8. Serve hot with mint sauce or sweet chilli sauce.
Personal Tips
Sometimes, I make small balls and then I serve them on wooden skewers. Makes great finger food.
Chicken rice
(Serves 6)
1 medium sized chicken
5 shallots
1 clove garlic
2 cm ginger
Salt and pepper to taste
3 litres of water
Chicken rice (see recipe on chicken rice)Pepper seeds
1 sprig of celery leaves
1. Boil the chicken in the water; with the shallots, garlic, ginger, pepper, salt and celery leaves.
2. Once the water is brought to boil, reduce the heat and cooked over slow to medium heat until the chicken is cooked.
3. Cut the chicken and serve with the chicken rice and sweet chilli sauce.
Personal Tips
The soup can be very greasy because of the fat in the skin. To reduce the amount of fat, I remove the skin to have a healthier version.
1 medium sized chicken
5 shallots
1 clove garlic
2 cm ginger
Salt and pepper to taste
3 litres of water
Chicken rice (see recipe on chicken rice)Pepper seeds
1 sprig of celery leaves
1. Boil the chicken in the water; with the shallots, garlic, ginger, pepper, salt and celery leaves.
2. Once the water is brought to boil, reduce the heat and cooked over slow to medium heat until the chicken is cooked.
3. Cut the chicken and serve with the chicken rice and sweet chilli sauce.
Personal Tips
The soup can be very greasy because of the fat in the skin. To reduce the amount of fat, I remove the skin to have a healthier version.
Chicken tandoori
(Serves 6)
1 medium sized chicken
1 onion
1 clove garlic
2 cm ginger
1 pot of yoghurt
Juice of half a lemon.
1 lemon
1 tablespoon tandoori paste
Salt and pepper to taste1 tablespoon cooking oil.
1. Leave the chicken whole or cut into 6 pieces.
2. Cut into the thighs of the chicken.
3. Peel the onion, garlic and ginger.
4. Squeeze the juice of one lemon and cut the other into slices.
5. Add a little water and ground to a smooth paste.
6. Add the ground paste, cooking oil, yoghurt, salt, lemon juice and pepper.
7. Rub over the chicken, and leave to marinate for at least 4 hours (overnight is better).
8. Pré-heat the oven at 180 dég for 10 minutes.
9. Grill the chicken for 45 minutes, ensuring that the it is turned.
10. Serve hot or cold with lemon slices.
Personal Tips
Instead of using the tandoori paste, I sometimes just use normal meat curry. The colour is less bright, but the taste is just as good!
I usually buy the tandoori paste. Otherwise, the paste is simply is mix of ground clove, ground coriander, ground cumin, ground turmeric ground chilli powder.
Instead of using chicken, you may also use a whole fish such as garoupa.
1 medium sized chicken
1 onion
1 clove garlic
2 cm ginger
1 pot of yoghurt
Juice of half a lemon.
1 lemon
1 tablespoon tandoori paste
Salt and pepper to taste1 tablespoon cooking oil.
1. Leave the chicken whole or cut into 6 pieces.
2. Cut into the thighs of the chicken.
3. Peel the onion, garlic and ginger.
4. Squeeze the juice of one lemon and cut the other into slices.
5. Add a little water and ground to a smooth paste.
6. Add the ground paste, cooking oil, yoghurt, salt, lemon juice and pepper.
7. Rub over the chicken, and leave to marinate for at least 4 hours (overnight is better).
8. Pré-heat the oven at 180 dég for 10 minutes.
9. Grill the chicken for 45 minutes, ensuring that the it is turned.
10. Serve hot or cold with lemon slices.
Personal Tips
Instead of using the tandoori paste, I sometimes just use normal meat curry. The colour is less bright, but the taste is just as good!
I usually buy the tandoori paste. Otherwise, the paste is simply is mix of ground clove, ground coriander, ground cumin, ground turmeric ground chilli powder.
Instead of using chicken, you may also use a whole fish such as garoupa.
Beef in coconut milk curry
(Serves 6)
1 kilo beef
1 onion
2 cm ginger
1 clove garlic
1 cm fresh turmeric
10 red chillies
1 cm belacan
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
2 stalks of lemon grass
2 cups of coconut
1 galangal
1 tablespoon cooking oil
6 potatoes
Salt and pepper to taste
1. Cut beef into small thin strips
2. Peel the ginger, garlic, fresh turmeric and onion.
3. Cut the chillies into two and remove seeds.
4. Crush the lemongrass and galangal.
5. Grind the ginger, garlic, fresh turmeric, onion and red chillies into a smooth paste.
6. Peel the potatoes and cut into wedges. Soak the potatoes.
7. Heat the cooking oil into a pot.
8. Add in the ground paste, coriander, cumin, fennel, lemongrass and galangal. Stir until fragrant.
9. Add the beef; coconut milk, salt and pepper. Cook over slow heat for 20 minutes.
10. Add the potatoes and cook over slow to medium heat until the meat and potatoes are tender.
1 kilo beef
1 onion
2 cm ginger
1 clove garlic
1 cm fresh turmeric
10 red chillies
1 cm belacan
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
2 stalks of lemon grass
2 cups of coconut
1 galangal
1 tablespoon cooking oil
6 potatoes
Salt and pepper to taste
1. Cut beef into small thin strips
2. Peel the ginger, garlic, fresh turmeric and onion.
3. Cut the chillies into two and remove seeds.
4. Crush the lemongrass and galangal.
5. Grind the ginger, garlic, fresh turmeric, onion and red chillies into a smooth paste.
6. Peel the potatoes and cut into wedges. Soak the potatoes.
7. Heat the cooking oil into a pot.
8. Add in the ground paste, coriander, cumin, fennel, lemongrass and galangal. Stir until fragrant.
9. Add the beef; coconut milk, salt and pepper. Cook over slow heat for 20 minutes.
10. Add the potatoes and cook over slow to medium heat until the meat and potatoes are tender.
Beef satays
(Serves 6)
1 kilo beef
1 onion
2 cm ginger
1 clove garlic
1 cm fresh turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
2 stalks of lemon grass
1 galangal
2 tablespoons cooking oil
1 tablespoon tamarind paste.
Salt and pepper to tasteSugar to taste
Wooden skewers
1 cucumber
1. Cut beef into small cubes.
2. Peel the ginger, garlic, fresh turmeric and onion.
3. Crush the lemongrass and galangal.
4. Soak the tamarind paste with hotwater.
5. Grind the ginger, garlic, fresh turmeric, and onion into a smooth paste.
6. Marinate the beef with the ground paste, lemongrass and galangal, tamarind paste, sugar, cooking oil salt and pepper (preferably overnight).
7. Place the cubes into the skewers and rub oil over them.
8. Cut the cucumber into small pieces (do not peel)
9. Grill over a hot barbecue or in a hot over (200 dég C) for about 5 to 10 minutes. Be careful not to overcook them or the meat will be too dry.
10. Serve hot.
Personal Tips
This dish is normally served with ketupat (rice cake) and peanut sauce. However, I find that when the satays are well marinated; the peanut sauce tends to overwhelm the taste of the meat. So I simply serve the satays with the cucumbers and plain rice.
1 kilo beef
1 onion
2 cm ginger
1 clove garlic
1 cm fresh turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
2 stalks of lemon grass
1 galangal
2 tablespoons cooking oil
1 tablespoon tamarind paste.
Salt and pepper to tasteSugar to taste
Wooden skewers
1 cucumber
1. Cut beef into small cubes.
2. Peel the ginger, garlic, fresh turmeric and onion.
3. Crush the lemongrass and galangal.
4. Soak the tamarind paste with hotwater.
5. Grind the ginger, garlic, fresh turmeric, and onion into a smooth paste.
6. Marinate the beef with the ground paste, lemongrass and galangal, tamarind paste, sugar, cooking oil salt and pepper (preferably overnight).
7. Place the cubes into the skewers and rub oil over them.
8. Cut the cucumber into small pieces (do not peel)
9. Grill over a hot barbecue or in a hot over (200 dég C) for about 5 to 10 minutes. Be careful not to overcook them or the meat will be too dry.
10. Serve hot.
Personal Tips
This dish is normally served with ketupat (rice cake) and peanut sauce. However, I find that when the satays are well marinated; the peanut sauce tends to overwhelm the taste of the meat. So I simply serve the satays with the cucumbers and plain rice.
Instead of using beef, you can also use chicken breast meet or mutton.
Beef rendang
(Serves 6)
1 kilo beef
1 onion
2 cm ginger
1 clove garlic
1 cm fresh turmeric
10 red chillies
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
2 stalks of lemon grass
1 galangal
2 cups coconut milk
1 cup of desiccated coconut
2 kafir lime leaves
2 tablespoons cooking oil
1 tablespoon tamarind paste.
Salt and pepper to tasteSugar to taste
1. Cut beef into small cubes.
2. Peel the ginger, garlic, fresh turmeric and onion.
3. Cut the red chillies into two and remove the seeds.
4. Crush the lemongrass and galangal.
5. Grind the ginger, garlic, fresh turmeric, onion and red chillies into a smooth paste.
6. Add hot water to the tamarind paste.
7. Heat the cooking oil in a pot. Add the ground paste, lemongrass and galangal, ground coriander, fennel and cumin. Stir continuously until fragrant.
8. Add the beef, kafir leaves, salt, pepper and coconut milk into the pot. Cook over medium heat until the coconut milk boils.
9. Add in the tamarind liquid; be careful to squeeze and remove the seeds and use only the pulp. Add the sugar.
10. Cook over slow to medium heat for approximately 45 minutes. Stir continuously.
11. When the liquid has half evaporated; add in the desiccated coconut. Continue cooking over slow heat until the sauce until the sauce becomes very thick.
12. Serve hot.
Personal Tips
This dish should be cooked over slow heat. I usually leave it on the stove for 2 hours.The desiccated coconut is optional.
If you cannot find kafir lime leaves or galangal, you can try using green lime zest instead. You can also subsititure the fresh turmeric with one teaspoon of ground turmeric and the red chillies with 2 teaspoons of sambal oelek. Again here, the quantity of chillies depends on how well you can tolerate them! For my French guests, I use hardly any, just a small pinch for a slight tang!
1 kilo beef
1 onion
2 cm ginger
1 clove garlic
1 cm fresh turmeric
10 red chillies
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
2 stalks of lemon grass
1 galangal
2 cups coconut milk
1 cup of desiccated coconut
2 kafir lime leaves
2 tablespoons cooking oil
1 tablespoon tamarind paste.
Salt and pepper to tasteSugar to taste
1. Cut beef into small cubes.
2. Peel the ginger, garlic, fresh turmeric and onion.
3. Cut the red chillies into two and remove the seeds.
4. Crush the lemongrass and galangal.
5. Grind the ginger, garlic, fresh turmeric, onion and red chillies into a smooth paste.
6. Add hot water to the tamarind paste.
7. Heat the cooking oil in a pot. Add the ground paste, lemongrass and galangal, ground coriander, fennel and cumin. Stir continuously until fragrant.
8. Add the beef, kafir leaves, salt, pepper and coconut milk into the pot. Cook over medium heat until the coconut milk boils.
9. Add in the tamarind liquid; be careful to squeeze and remove the seeds and use only the pulp. Add the sugar.
10. Cook over slow to medium heat for approximately 45 minutes. Stir continuously.
11. When the liquid has half evaporated; add in the desiccated coconut. Continue cooking over slow heat until the sauce until the sauce becomes very thick.
12. Serve hot.
Personal Tips
This dish should be cooked over slow heat. I usually leave it on the stove for 2 hours.The desiccated coconut is optional.
If you cannot find kafir lime leaves or galangal, you can try using green lime zest instead. You can also subsititure the fresh turmeric with one teaspoon of ground turmeric and the red chillies with 2 teaspoons of sambal oelek. Again here, the quantity of chillies depends on how well you can tolerate them! For my French guests, I use hardly any, just a small pinch for a slight tang!
Potato cutlets
(Serves 4)
12 medium sized potatoes
1 bunch of coriander leaves
2 teaspoons of ground coriander
100 grams of minced meat
3 eggs
Cooking oilSalt and pepper to taste
1. Peel the potatoes. Cut into wedges. Soak in water and salt for 15 minutes.
2. Cut the coriander leaves into strips 2 cm.
3. Heat the cooking oil. Fry the wedges until light brown.
4. Mash the potatoes when cold. Add coriander leaves, ground coriander, minced meat, salt and pepper.
5. Break the eggs. Use a fork to beat the egges.
6. Make the potaoto/meat mix into round balls and then flatten in the palm of you hands (no more than 4 cm in diameter.
7. Reheat cooking oil in a pan.
8. Coat the potato/meat cutlet in the egg and fry until golden brown.
Personal Tips
This dish is double fried. If you feel that there is too much fat, you can boil the potatoes before mashing them.
The coriander is what gives this dish its aroma.
12 medium sized potatoes
1 bunch of coriander leaves
2 teaspoons of ground coriander
100 grams of minced meat
3 eggs
Cooking oilSalt and pepper to taste
1. Peel the potatoes. Cut into wedges. Soak in water and salt for 15 minutes.
2. Cut the coriander leaves into strips 2 cm.
3. Heat the cooking oil. Fry the wedges until light brown.
4. Mash the potatoes when cold. Add coriander leaves, ground coriander, minced meat, salt and pepper.
5. Break the eggs. Use a fork to beat the egges.
6. Make the potaoto/meat mix into round balls and then flatten in the palm of you hands (no more than 4 cm in diameter.
7. Reheat cooking oil in a pan.
8. Coat the potato/meat cutlet in the egg and fry until golden brown.
Personal Tips
This dish is double fried. If you feel that there is too much fat, you can boil the potatoes before mashing them.
The coriander is what gives this dish its aroma.
Fried kangkong with belacan
(Serves 4)
500 g kangkong (also known as water convulvus)
1 clove garlic
1 teaspoon dried prawns
2 small shallots
1 cm belacan
3 red chillies
1 teaspoon soya sauce1 tablespoon cooking oil
Salt and pepper to taste
1. Peel the garlic and shallots.
2. Cut the chillies into two and remove the seeds.
3. Grind the garlic, shallots, dried prawns belacan and chillies.
4. Wash and cut the kangkong into strips of 3 cm
5. Heat the oil. Add the ground paste and stir until fragrant.
6. Add in the kangkong, soya sauce, salt and pepper.
7. Stir continuously until cooked.
Personal Tips
Belacan has a very strong odour. It adds to the taste, but can be removed from the recipe.
I hardly use this when cooking in France, as the flat is small and we can hardly open the windows in winter.
Instead of using spinach, you can also use long beans.
I use 1 teaspoon of sambal oelek or chilli paste instead of the fresh chillies
500 g kangkong (also known as water convulvus)
1 clove garlic
1 teaspoon dried prawns
2 small shallots
1 cm belacan
3 red chillies
1 teaspoon soya sauce1 tablespoon cooking oil
Salt and pepper to taste
1. Peel the garlic and shallots.
2. Cut the chillies into two and remove the seeds.
3. Grind the garlic, shallots, dried prawns belacan and chillies.
4. Wash and cut the kangkong into strips of 3 cm
5. Heat the oil. Add the ground paste and stir until fragrant.
6. Add in the kangkong, soya sauce, salt and pepper.
7. Stir continuously until cooked.
Personal Tips
Belacan has a very strong odour. It adds to the taste, but can be removed from the recipe.
I hardly use this when cooking in France, as the flat is small and we can hardly open the windows in winter.
Instead of using spinach, you can also use long beans.
I use 1 teaspoon of sambal oelek or chilli paste instead of the fresh chillies
Stir fried vegetables
(Serves 4)
3 garlic
1 small carrot
1 green pepper
100 grams baby corn
1 tablespoon oyster sauce
1 teaspoon light soya sauce
1 tablespoon corn flour
1 tablespoon cooking oil
1 teaspoon sesame seed oilSalt and pepper to taste.
1. Peel and chop the garlic.
2. Peel and slice the carrot.Cut the pepper into two, remove the seeds and cut into strips.
3. Cut the baby corn into two if they are too big.
4. Heat the cooking oil and sesame seed oil in a pan or a wok.
5. Fry the garlic until fragrant.
6. Add in the vegetables and a little water, oyster sauce , soya sauce, salt and pepper to taste.
7. Stir continuously over very strong heat until the vegetables are cooked.
8. If there is still a lot of water, mix the corn flour and cold water. Add to the vegetables over high heat until the sauce thickens.
9. Serve hot.
Personal Tips
You can use all sorts of vegetables, like broccoli, cauliflower. I love using a mix of vegetables of various colours in order to have an interesting appearance when serving.
Personally, I like my vegetables crispy. Therefore, I do not cook them for too long. Remember also that overcooking destroys the vitamins!
3 garlic
1 small carrot
1 green pepper
100 grams baby corn
1 tablespoon oyster sauce
1 teaspoon light soya sauce
1 tablespoon corn flour
1 tablespoon cooking oil
1 teaspoon sesame seed oilSalt and pepper to taste.
1. Peel and chop the garlic.
2. Peel and slice the carrot.Cut the pepper into two, remove the seeds and cut into strips.
3. Cut the baby corn into two if they are too big.
4. Heat the cooking oil and sesame seed oil in a pan or a wok.
5. Fry the garlic until fragrant.
6. Add in the vegetables and a little water, oyster sauce , soya sauce, salt and pepper to taste.
7. Stir continuously over very strong heat until the vegetables are cooked.
8. If there is still a lot of water, mix the corn flour and cold water. Add to the vegetables over high heat until the sauce thickens.
9. Serve hot.
Personal Tips
You can use all sorts of vegetables, like broccoli, cauliflower. I love using a mix of vegetables of various colours in order to have an interesting appearance when serving.
Personally, I like my vegetables crispy. Therefore, I do not cook them for too long. Remember also that overcooking destroys the vitamins!
Vegetables in coconut milk
(Serves 6)
1 Chinese turnip
1 small cabbage
200 grams of small prawns
1 teaspoon of dried prawns
1 cm ginger
3 garlic
1 small onion
1 cm fresh turmeric
2 small red chillies
1 cup of thick coconut milk
1 lemongrass
1 galangal
1 tablespoon cooking oilSalt and pepper to taste
1. Peel the turnip.
2. Cut the turnip and cabbage into thin strips.
3. Peel ginger, garlic, small onion and fresh turmeric.
4. Cut the red chillies into two and remove all the seeds.
5. Grind the ginger, garlic, onion, fresh turmeric, red chillies and dried prawns.
6. Shell the prawns.
7. Crush the lemongrass and the galangal.
8. Heat the oil in a pot. Add in the pound ingredients, lemongrass and galangal and stir until fragrant.
9. Add in the prawns and stir until cooked.
10. Add in the coconut milk, salt and pepper to taste. If you wish to have a more diluted sauce, add in a little more water.
11. Cook over slow to medium heat until the vegetables are soft.
12. Serve hot.
Personal Tips
You can use other types of vegetables, for example long beans, bean sprout.
Some add bean curd for a more complete dish.
1 Chinese turnip
1 small cabbage
200 grams of small prawns
1 teaspoon of dried prawns
1 cm ginger
3 garlic
1 small onion
1 cm fresh turmeric
2 small red chillies
1 cup of thick coconut milk
1 lemongrass
1 galangal
1 tablespoon cooking oilSalt and pepper to taste
1. Peel the turnip.
2. Cut the turnip and cabbage into thin strips.
3. Peel ginger, garlic, small onion and fresh turmeric.
4. Cut the red chillies into two and remove all the seeds.
5. Grind the ginger, garlic, onion, fresh turmeric, red chillies and dried prawns.
6. Shell the prawns.
7. Crush the lemongrass and the galangal.
8. Heat the oil in a pot. Add in the pound ingredients, lemongrass and galangal and stir until fragrant.
9. Add in the prawns and stir until cooked.
10. Add in the coconut milk, salt and pepper to taste. If you wish to have a more diluted sauce, add in a little more water.
11. Cook over slow to medium heat until the vegetables are soft.
12. Serve hot.
Personal Tips
You can use other types of vegetables, for example long beans, bean sprout.
Some add bean curd for a more complete dish.
Tomato rice
(Serves 4)
1 cup basmati rice
1.5 cups of water
2 tomatoes
1 small onion
1 cm garlic
3 garlic
1 tablespoon butter
1 sprig of coriander leaves
Pinch of turmeric
Pinch of chilli powder
Salt and pepper to taste
1. Wash the rice and drain.
2. Boil 1 kettle of water.
3. Remove the stem, cut strips on the top and bottom of the tomatoes. Soak in the hot water. After two minutes, peel the skin. Grind the tomatoes into a purée or cut into small cubes.
4. Remove the skin from the ginger and the garlic. Grind the garlic and ginger to get a smooth paste.
5. Peel and slice the onion.
6. Heat the butter into a pot. Add in the turmeric powder, chilli powder, onion and the garlic and ginger mix and fry until fragrant.
7. Add in the rice and stir for one minute.
8. Add in the tomato purée, 1.5 cups of water and salt and pepper to taste.
9. Cook in a covered pot for approximately 15 to 20 minutes.
10. Serve hot.
Personal Tips
You can use cooking oil instead of butter.
You may also use on can of tomato purée instead of the fresh puréed tomatoes.
1 cup basmati rice
1.5 cups of water
2 tomatoes
1 small onion
1 cm garlic
3 garlic
1 tablespoon butter
1 sprig of coriander leaves
Pinch of turmeric
Pinch of chilli powder
Salt and pepper to taste
1. Wash the rice and drain.
2. Boil 1 kettle of water.
3. Remove the stem, cut strips on the top and bottom of the tomatoes. Soak in the hot water. After two minutes, peel the skin. Grind the tomatoes into a purée or cut into small cubes.
4. Remove the skin from the ginger and the garlic. Grind the garlic and ginger to get a smooth paste.
5. Peel and slice the onion.
6. Heat the butter into a pot. Add in the turmeric powder, chilli powder, onion and the garlic and ginger mix and fry until fragrant.
7. Add in the rice and stir for one minute.
8. Add in the tomato purée, 1.5 cups of water and salt and pepper to taste.
9. Cook in a covered pot for approximately 15 to 20 minutes.
10. Serve hot.
Personal Tips
You can use cooking oil instead of butter.
You may also use on can of tomato purée instead of the fresh puréed tomatoes.
Chinese fried rice
Steamed rice or rice cooked with chicken stock (see recipe for steamed rice)
20 small prawns
2 medium sized squids
1 slab of fish cake or 10 fish balls
1 small carrot
2 eggs
1 small onion
3 garlic
1 tablespoon Oyster sauce
1 teaspoon light soya sauce
1 tablespoon cooking oil
1 Spring onionsSalt and pepper to taste
1. Cook the rice (see recipes for steamed rice or chicken rice)
2. Shell the prawns.
3. Clean the squids and cut into small pieces.
4. Cut the fish cake or fish balls.
5. Peel and slice the carrots.
6. Cut the spring onions.
7. Peel and slice the onions and garlic.
8. Heat the oil in a large pan or wok.
9. Fry the onions and garlic until fragrant
10. Add in the prawns, squids and carrots. Stir until cooked.
11. Add in the rice, chopped spring onion, fish cakes, oyster sauce, soya sauce and salt and pepper to taste. Stir until everything is well mixed.
12. Make a hole in the middle of the pan. Break the two eggs into the hole.
13. Cover with the rice for 1 minute; then stir vigorously.
14. Serve hot.
Personal Tips
My kids love the fried rice when the rice is cooked with the chicken stock.
You can substitute the seafood ingredients with anchovies and you may use peppers, baby corn or any other vegetable you prefer instead of carrots. You can also replace the seafood with other vegetables to have a pure vegetarian dish.
20 small prawns
2 medium sized squids
1 slab of fish cake or 10 fish balls
1 small carrot
2 eggs
1 small onion
3 garlic
1 tablespoon Oyster sauce
1 teaspoon light soya sauce
1 tablespoon cooking oil
1 Spring onionsSalt and pepper to taste
1. Cook the rice (see recipes for steamed rice or chicken rice)
2. Shell the prawns.
3. Clean the squids and cut into small pieces.
4. Cut the fish cake or fish balls.
5. Peel and slice the carrots.
6. Cut the spring onions.
7. Peel and slice the onions and garlic.
8. Heat the oil in a large pan or wok.
9. Fry the onions and garlic until fragrant
10. Add in the prawns, squids and carrots. Stir until cooked.
11. Add in the rice, chopped spring onion, fish cakes, oyster sauce, soya sauce and salt and pepper to taste. Stir until everything is well mixed.
12. Make a hole in the middle of the pan. Break the two eggs into the hole.
13. Cover with the rice for 1 minute; then stir vigorously.
14. Serve hot.
Personal Tips
My kids love the fried rice when the rice is cooked with the chicken stock.
You can substitute the seafood ingredients with anchovies and you may use peppers, baby corn or any other vegetable you prefer instead of carrots. You can also replace the seafood with other vegetables to have a pure vegetarian dish.
Chicken rice
(Serves 4)
1 cup rice
2 chicken wings
3 small shallots
3 garlic
1 cm ginger
1 teaspoon cooking oil
1 teaspoon sesame seed oil
Salt and pepper to taste
2.5 to 3 cups of water
1) Peel the garlic, shallot and ginger. Do not slice them.
2) Add the chicken wings, water, salt, pepper, garlic, shallots, garlic and ginger in a pot.
3) Cook for 20 minutes.
4) Wash the rice and drain.
5) Remove the garlic, shallot and ginger. Use a pestle and mash into a smooth paste.
6) Heat the cooking oil and sesame seed oil in another pot. Add in the ginger, shallot and garlic paste. Stir until fragrant.
7) Add in the rice and 1.5 to 1.75 cups of the chicken stock (without the chicken wings). Cook in a covered pot for approximately 15 to 20 minutes.
Personal Tips
Like the spicy rice, you can also cook this in a rice cooker. Transfer all the ingredients after step 6.
Chicken rice is a classic Singaporean recipe. You can cook it this way if you wish to have only the rice and not eat it as a main meal. The recipe for the main chicken rice dish is found later in this book.
You can substitute the chicken wings with half a cube of chicken stock However, I find that the taste is not quite the same.
1 cup rice
2 chicken wings
3 small shallots
3 garlic
1 cm ginger
1 teaspoon cooking oil
1 teaspoon sesame seed oil
Salt and pepper to taste
2.5 to 3 cups of water
1) Peel the garlic, shallot and ginger. Do not slice them.
2) Add the chicken wings, water, salt, pepper, garlic, shallots, garlic and ginger in a pot.
3) Cook for 20 minutes.
4) Wash the rice and drain.
5) Remove the garlic, shallot and ginger. Use a pestle and mash into a smooth paste.
6) Heat the cooking oil and sesame seed oil in another pot. Add in the ginger, shallot and garlic paste. Stir until fragrant.
7) Add in the rice and 1.5 to 1.75 cups of the chicken stock (without the chicken wings). Cook in a covered pot for approximately 15 to 20 minutes.
Personal Tips
Like the spicy rice, you can also cook this in a rice cooker. Transfer all the ingredients after step 6.
Chicken rice is a classic Singaporean recipe. You can cook it this way if you wish to have only the rice and not eat it as a main meal. The recipe for the main chicken rice dish is found later in this book.
You can substitute the chicken wings with half a cube of chicken stock However, I find that the taste is not quite the same.
Spicy Rice
(Serves 4)
1 cup basmati rice
1 pot of yogurt
0.5 to 1 cup of milk
1 cm ginger
3 garlic
10 peeled almonds
10 raw cashew nuts
I stick of cinnamon
1 star anise
2 cardamoms
5 cloves
1 tablespoon butter
Salt to taste
1 sprig of mint leaves
1) Wash rice and drain.
2) Grind the peeled almonds and the cashew nuts to get a smooth paste.
3) Peel the garlic and ginger. Add a little water and grind to get a smooth paste.
4) Heat the butter in pot. Add in the stick of cinnamon, cardamom, start anise, cloves and garlic and ginger paste. Stir until fragrant.
5) Add the rice and stir for 1 minute.
6) Add yoghurt and milk together to get 1.75 to 2 cups of liquid mix.
7) Add liquid mix, salt, mint and almond and cashew nut paste with the rice.
8) Cover the pot and leave to cook for approximately 15 to 20 minutes.
Personal Tips
This rice can also be cooked in an electric rice cooker. If you wish to cook with one, transfer all the ingredients into the electric rice cooker from step 7.
Serve hot with curries.
1 cup basmati rice
1 pot of yogurt
0.5 to 1 cup of milk
1 cm ginger
3 garlic
10 peeled almonds
10 raw cashew nuts
I stick of cinnamon
1 star anise
2 cardamoms
5 cloves
1 tablespoon butter
Salt to taste
1 sprig of mint leaves
1) Wash rice and drain.
2) Grind the peeled almonds and the cashew nuts to get a smooth paste.
3) Peel the garlic and ginger. Add a little water and grind to get a smooth paste.
4) Heat the butter in pot. Add in the stick of cinnamon, cardamom, start anise, cloves and garlic and ginger paste. Stir until fragrant.
5) Add the rice and stir for 1 minute.
6) Add yoghurt and milk together to get 1.75 to 2 cups of liquid mix.
7) Add liquid mix, salt, mint and almond and cashew nut paste with the rice.
8) Cover the pot and leave to cook for approximately 15 to 20 minutes.
Personal Tips
This rice can also be cooked in an electric rice cooker. If you wish to cook with one, transfer all the ingredients into the electric rice cooker from step 7.
Serve hot with curries.
Coconut Rice
1 cup rice*
1.5 cups of coconut milk
Salt to taste
Pandan leaves (optional)
1) Wash rice and pandan leaves.
2) Tie the pandan leaves into a knot.
3) Cook rice in rice cooker with 1.5 cups of coconut milk, salt and pandan leaves..
Personal Tips
I find that coconut rice is best cooked with Thai fragrant rice.
If you do not have a rice cooker, cook in a pot over very slow heat for approximately 15 minutes. Be careful, rice burns easily, so keep an eye on the pot.Pandan leaves give a nice fragrance to the rice.
1.5 cups of coconut milk
Salt to taste
Pandan leaves (optional)
1) Wash rice and pandan leaves.
2) Tie the pandan leaves into a knot.
3) Cook rice in rice cooker with 1.5 cups of coconut milk, salt and pandan leaves..
Personal Tips
I find that coconut rice is best cooked with Thai fragrant rice.
If you do not have a rice cooker, cook in a pot over very slow heat for approximately 15 minutes. Be careful, rice burns easily, so keep an eye on the pot.Pandan leaves give a nice fragrance to the rice.
Rouleaux de printemps singapouriens - Singaporean Springrolls "Poh Piah"
Temps de préparation / Preparation time : 45 minutes
Temps de cuisson / Cooking time : 30 minutes
Nombre de personnes / Number of persons : 6
Nombre de personnes / Number of persons : 6
3 gousses d'ail / 3 garlics
24 feuilles de rouleau de printemps (moyen) / 24 springroll skins (medium)
10 navets / 10 turnips (small)
10 navets / 10 turnips (small)
1 salade de laitue / 1 salad
200g de germes de soja / 200g beansprouts
200g de germes de soja / 200g beansprouts
200 g de crevettes (moyennes) / 200g of medium sized prawns
10 cuillères à café de sauce de soja / 10 teaspoons of soya sauce
sauce d'huitres
sauce d'huitres
5 cuillères à cafe de sauce aux huitres / 5 teaspoons of oyster sauce
10 cuillères à café de sauce aux piments (sucrée) / 10 teaspoons of sweet chilli sauce
2 oeufs durs/ 2 hardboiled eggs
50g de cacahouettes grillées et moulues / 50g of grilled and pounded peanuts
Sel et poivre / Salt and pepper
2 cuillères à soupe d'huile végétale / 2 tablespoons of cooking oil
2 cuillères à soupe d'huile végétale / 2 tablespoons of cooking oil
1 carotte moyenne (facultatif) / 1 medium carrot (optional)
Quelques brins de coriandre (facultatif) / Several sprigs of coriander (optional)
- Pelez et hachez l'ail. Pelez et rapez les navets et la carotte (si vous avez decidé de l'incorporer à votre recette). /Peel and mince the garlic. Peel and grate the turnips and the carrot (if you have decided to add the carrot to your recipe).
- Faites bouillir l'eau et versez la sur les germes de soja. Laissez 30 secondes, puis égouttez. / Boil the water and scald the beansprouts.
- Coupez les feuilles de salade et de coriandre (facultatif) et divisez les à la main en petits morceaux. / Cut the salad leaves and the coriander (optional).
- Ecrasez les oeufs durs. / Mash the hardboiled eggs.
- Décortiquez les crevettes et retirez la veine. / Shell the prawn and remove the vein.
- Dans une casserole, faites dorer 2/3 de gousse d'ail avec 1 cuillère à soupe d'huile. / Fry 2/3 of the garlic with 1 tablespoon of oil until it becomes light brown and fragrant.
- Ajoutez les navets et la carotte (optionnel) rapés. Assaissonez avec du sel, du poivre, de la sauce de soja et de la sauce d'huitres. Faites cuire à feu moyen et remuez jusqu'à ce que les légumes soient cuits (environ 10 à 15 minutres). / Add the grated turnips and carrot (optional). Season with salt, pepper, soya sauce and oyster sauce. Stir frequently until the vegetables are cooked (around 10 to 15 minutes.
- Dans une autre casserole, faites dorer la reste d'ail et une cuillère à soupe d'huile. / In another pan, fry the rest of the garlic until brown and fragrant.
- Ajoutez les crevettes et remuez pendant 3 à 5 minutes. Laissez refroidir et coupez en petits morceaux. / Add the prawns and continue to stir until they are cooked. Wait for the prawns to cool down before cutting into small pieces.
- Posez une feuille de rouleau de printemps à plat dans une assiette, avec une des pointes vers vous. Etalez un peu de sauce de soja, de sauce d'huitres et de sauce aux piments sucrée. / Place a springroll skin on a plate, with one of the corners pointing to your body. Spread some soya sauce, oyster sauce and chilli sauce.
- Disposez une petite quantité de chaque ingrédient. Commencez par les feuilles de salade, les navets et les carottes, les germes de soja, les crevettes, les oeufs, les brins de coriandre et finir avec les cacaouettes moulues. / Thereafter, add a little of each of the ingredients, beginning with the salad leaves, the turnips and carrots, the beansprouts, the prawns, the hardboiled egg and topping it with the ground peanuts.
- Repliez une pointe de la feuille de rouleau de printemps vers l'interieur, puis les deux côtés de gauche et de droite aussi vers l'interieur en forme d'enveloppe. / Fold the corner of the springroll skin which is closest to your body to the inside. Do the same with the left and right corners of the skin so that you get the shape of an envelope.
- Assurez-vous que les ingrédients soient répartis uniformément sur la largeur du rouleau de printemps avant de finir de l'enrouler bien serré . / Ensure that the ingredients are tightly foled before finishing to roll your springroll.
Astuces / Tips
J'aime bien organiser "roll your own pohpiah parties " où les invités eux-même roulent leurs rouleaux de printemps. Pour les servir comme plat principal, prévoyez des quantités plus importantes. C'est une agréable manière de passer une soirée décontractée avec des amis.
Les navets utilisés ici sont ceux que je trouve au marché. La version singapourienne utilise des navets asiatiques qui sont plus gros et sucrés.
Parfois, j'utilise d'autres ingredients et je varie les legumes. Je préfère la version avec des carottes. A la place des crevettes, j'on peut aussi utiliser de la chair de crabe.
La version originale est à base d'une sauce de pâte de crevettes à l'odeur forte. Elle est difficile à trouver en Europe, sauf dans certains magasins asiatiques. Je vous ai donc proposé de la remplacer par de la sauce d'huitres.
Les feuilles de rouleau de printemps photographiées sont fabriquées à Singapour. On les trouve dans les magasins asiatiques et indiens (elles sont aussi utilisées pour les samosas). Les feuilles de brick peuvent être utilisées en substitut, mais je vous déconseille les feuilles de nêms vietnamiens car leur texture et leur goût sont différents.
I love organising "Roll your own popiah parties" for my friends. It is cool way of passing a relaxing time together. In this case, increase the quantity of the ingredients so that the dish becomes the main dish.
The turnips used in this recipe are those that I find in France. In Singapore, we use the Asian version, which is bigger and sweeter.
The original version of pohpiahs use "petis" as one of the sauces. It is made from prawns and has a pungent smell. It can be obtained from most of the Chinese supermarkets. However, I have suggested oyster sauce in my recipe as a substitute.
The springroll skin which I used are made in Singapore (naturally!). They can also be found in Chinese and Indian supermarkets. Incidentally, they are also used to make samosas. If you cannot find them, use the "brick skins" used in North African cooking for their desserts. I do not recommend using the Vietnamese version as they do not have the same texture nor taste.
Achar timon " Salade de concombre et carottes" / "Cucumber and carrot salad"
Temps de préparation / Preparation time : 30 minutes
Temps de cuisson / Cooking time : 10 minutes
Temps de cuisson / Cooking time : 10 minutes
Nombre de personnes / Number of persons : 6
6 échalottes / 6 shallots
6 gousses d'ail / 6 garlics
3 carottes / 3 carrots
1 gros concombre / 1 large cucumber
2 piments verts (facultatif) / 2 green chillies (optional)
1 cuillère à café de curcurma moulu / 1 teaspoon of tumeric powder
1 cuillère à café de piment en poudre (facultatif) / 1 teaspoon of chilli powder (optional)
5 cuillères à soupe du vinaigre de riz / 5 tablespoons of rice vinegar
2 cuillères à café de sucre / 2 teaspoons of sugar
Sel et poivre / Salt and pepper
1 cuillère à soupe d'huile végétale / 1 tablespoon of cooking oil
- Epluchez les carottes et les coupez les en tronçons de 3 à 4 cm de long. / Peel the carrots and cut into pieces measuring approx. 3 to 4 cm long.
- Détaillez les tronçons de carottes en brindilles fines. / Cut the carrots further to obtain thin slices.
- Coupez les bouts du concombre. Ne l'épluchez pas. Coupez le aussi en tronçons de 3 à 4 cm de long. / Cut the ends of the cucumber. Do NOT peel. Cut into pieces of 3 to 4 cm long.
- Coupez chaque morceau de concombre en long en quatre quartiers égaux. Enlevez la partie intérieure contenant les pépins. / Cut each cut piece of cucumber into 4. Remove the seeds by cutting the interior.
- Détaillez les morceaux de concombre sans pépins en brindilles fines. / Cut the pieces of cucumber into very thin strips.
- Pelez les échalottes et les gousses d'ail et coupez les chacune en quatre. / Peel the shallots and the garlic and cut into four pieces.
- Etape optionnelle / Optional step : Coupez les piments et retirez les pépins intérieurs. Cut the chillies and remove the seeds.
- Faites chauffer de l'huile dans une casserole. / Heat a pan with the cooking oil.
- Versez le curcuma et le piment en poudre (facultatif). / Add the tumeric and chilli powder (optional).
- Faites cuire trois minutes à feu vif, puis ajoutez le reste des ingrédients et agitez avec une spatule. / After three minutes, add all the ingredients and stir continuously.
- Salez et poivrez. / Add salt and sugar to taste.
- Continuez à mélanger pendant 3 à 5 minutes et retirez du feu. / Continue to mix for 3 to 5 minutes and then remove.
Astuces / Tips
Cet accompagnement est très répandu dans les cuisines indienne, malaise et d'Asie du sud-est. Il est souvent servi à l'occasion des fêtes réligieuses et des mariages.
Ajustez les quantités de vinaigre et de sucre à votre goût.
Vous pouvez également ajouter des graines de moutarde. Dans ce cas, incorporez-en la valeur d'une cuillère à café au curcurma et au chilli en poudre. Passez à feu vif jusqu'à ce que les graines soient bien grillées (elles sautent !)
This side dish is popular in South East Asia, particularly in Indian and Malay cooking. It is usually served at religious festivals and wedding banquets.
Some people love the acar with more vinegar. Like the sugar, you can add or reduce the quantity, depending on your preference.
You may also add mustard seeds. If you wish to do, add one teaspoon of black mustard seeds together with the tumeric powder and chilli powder. Once they pop, then add the rest of the ingredients.
Raita (au concombre) / Cucumber raita
Temps de préparation / Preparation time : 15 minutes
Temps de cuisson / Cooking time : 0
Nombre de personnes / Number of persons : 6
3 échalottes / 3 shallots
1 concombre / 1 cucumber
quelques feuilles de menthe / several sprigs of mint
2 pots de yaourt / 2 small pots of yoghurt
Sel et poivre / Salt and pepper
1 piment vert (facultatif)/ 1 green chilli (optional)
1 pincée de piment en poudre (facultatif) / 1 small pinch of chilli powder (optional)
Temps de cuisson / Cooking time : 0
Nombre de personnes / Number of persons : 6
3 échalottes / 3 shallots
1 concombre / 1 cucumber
quelques feuilles de menthe / several sprigs of mint
2 pots de yaourt / 2 small pots of yoghurt
Sel et poivre / Salt and pepper
1 piment vert (facultatif)/ 1 green chilli (optional)
1 pincée de piment en poudre (facultatif) / 1 small pinch of chilli powder (optional)
- Pelez les échalottes et le concombre. / Peel the shallots and the cucumber.
- Hachez les échalottes. / Chop the shallots finely.
- Coupez le concombre en deux (en longeur) et retirez les pépins à l'aide d'une cuillère à café. / Cut the cucumber into two (lengthwise) and remove the seeds with a teaspoon.
- Coupez chaque moitié de concombre en 4 lamelles et coupez-les en dès. / Cut each half of the cucumber into 4 long pieces and thereafter cut them into dices.
- Etape optionnelle/ Optional step. Coupez le piment en deux dans le sens de la longueur, retirez les pépins et coupez le en petits morceaux. / Cut the green chilli into two, remove the seeds and cut into small pieces.
- Mélangez les échalottes et le concombre avec le yaourt dans un bol. / Mix the minced shallots and diced cucumber with the yoghurt in a bol.
- Ajoutez du sel et du poivre. / Add salt and pepper.
- Utilisez les feuilles de menthe et une pincée du piment en poudre pour décorez votre plat. / Use the mint and pinch of chilli powder to garnish your dish.
- Passez quelques heures au réfrégirateur et servez froid. / Serve cold
Astuces / Tips
Cet accompagnement est parfait pour les plats épicés. Le yaourt aide à la digestion et adourcit le goût des piments. Ce plat peut aussi être servi en entrée l'été.
This side dish is perfect for all spicy meals. The yoghurt helps to ease the digestion and reduce the spicyness of all burning dishes. It can also be served as an appetiser during the hot summer months.
Variations.
Parfois, je remplace les échalottes par de la menthe. Certains, remplacent le concombre par de la banane coupée en morceaux.
This dish can also be prepared with mint instead of shallots. Some even replace the cucumber with bananas cut into small pieces.
Curry d'agneau (simple) - Simple Mutton curry
Temps de préparation / Preparation time : 30 minutes
Temps de cuisson / Cooking time : 1H30
Nombre de personnes / Number of persons : 6
1 oignon/ 1 onion
3 gousses d'ail/ 3 garlic
2 cm de racine de gingembre / 2 cm of ginger
2 cuillères à soupe de poudre de curry/ 2 tablespoons of curry powder
1 kilo d'agneau (épaule ou gigot coupé en morceaux)/ 1 kilo of mutton (cut into pieces)
1 pot de yaourt (125 ml) / 1 small pot of yoghurt (125 ml)
3 tomates / 3 tomatoes
1 petite boite de concentré de tomate (environ 1 cuillère à soupe) / 1 small tin of concentrated tomato purée (approximately 1 tablespoon)
3 carottes / 3 carrots
5 petites pommes de terre / 5 small potatoes
quelques brins de coriandre et/ou de menthe / several sprigs of coriandre and/or mint
1-2 cuillère(s) à soupe d'huile (tournesol ou arachide) / 1-2 large spoons of cooking oil
Sel et poivre (à votre goût) / Salt and pepper to to taste
2 piments verts (facultatif)/ 2 green chillies (optional)
- Pelez l'oignon, l'ail et le gingembre. Mixez au robot pour homogénéiser. Ajoutez de l'eau si nécessaire. / Peel the onion, garlic and ginger. Mix to get a smooth paste. Add some water if necessary.
- Epluchez les carottes et les pommes de terre. Coupez les carottes en tronçons de 2-3 cm et les pommes de terre en petits quartiers. / Peel and cut the carrots and the potatoes into pieces.
- Enlevez les queues des tomates et coupez-les en morceaux (six ou huit selon la taille). / Remove the tail from the tomatoes and cut them into six or eight , depending on the size.
- Faites chauffer l'huile dans une cocotte. Une fois chaude, versez y le mélange d'oignon, d'ail et de gingembre et deux cuillères de curry. Mélangez dans la casserole en faisant attention de ne pas brûler le mélange. Laissez cuire à feu moyen trois à cinq minutes. / Heat the oil in a non-stick cooking pot. Once hot, stir in the paste and the curry powder. Stir continuously to ensure that the mix does not burn. Cook for three to five minutes or until fragrant.
- Ajoutez le yaourt, du sel, du poivre, la viande, le concentré de tomates et la moitié des tomates fraîches. Mélangez et baissez le feu. Couvrez et laissez mijoter pendant vingt minutes. Faites attention et mélangez régulièrement jusqu'à la viande soit tendre et cuite. / Add the yoghurt, salt, pepper, meat, concentrated tomatoes and half of the fresh tomatoes. Stir continuously and leave covered on medium fire until the meat is cooked and tender.
- Ajouter les carottes et les pommes de terre. Continuez à laisser mijoter. / Add the carrots and the potatoes and continuer to cook and stir regularly.
- Quand les légumes sont cuits, ajoutez la reste des tomates fraîches. Once the vegetables are cooked, add the rest of the fresh tomatoes.
- Si vous avez décidé d'ajouter les piments verts, coupez-les en deux et retirez les pépins. Ajoutez-les dans la cocotte en même temps que les légumes. / If you have decided to spice up with the green chillies, then cut them into two, remove the seeds and add them at the same time as the vegetables.
- Servez chaud dans un grand plat avec les brins de coriandre et/ou de la menthe. / Serve piping hot in a big bowl and garnish with the sprigs of coriandre and/or mint.
Je préfère préparer ce plat la veille. Le lendemain, j'écume le gras pour rendre le plat plus léger. Parfois, j'utilise du fromage blanc à la place du yaourt.
Ce plat se sert servi avec du riz (nature, briyani, à la tomate, au beurre) ou des pains indiens (paratha, naan ou chapati) et du raita.
Les mêmes ingrédients sont à la base des currys au poulet et au boeuf.
I usually prepare my curry dishes one day beforehand. They taste much better and it also allows me to remove the fat that accumulates at the surface once the curry is cold. Sometimes, I substitute the yoghurt with cottage cheese.
This simple dish can be served with rice (plain, briyani, tomato or butter) or with the various kinds of Indian bread (paratha, naan or chapati) and cucumber raita.
You may also use chicken or beef instead of mutton.
J'ai reussi - I finally did it
Bonjour
J'ai enfin créé mon propre blog, après avoir trainé des pieds pendant très longtemps.....Pourquoi ai-je décidé de le faire maintenant ? Simplement afin de partager mes recettes, ou plutôt les recettes de ma mère que je garde toujours en mémoire.. peut-être car je suis loin de chez moi (Singapour est à plus de 10 000 km de Paris). C'est surtout car c'est la meilleure façon de se souvenir de ma mère qui a été toujours fière de sa cuisine qu'elle faisait pour tout le monde avec beaucoup d'amour.
Hello
I finally did it! I sound like Dora but I have been meaning to do this for such a long time and have simply been dragging my feet...why do I want to create this blog? Simply to share my recipes, or rather those that I have learnt from my mother, who always cooked with so much love for everyone..in any case, nothing beats our own mom's cooking does it? Perhaps it is also a way of still keeping my links with Singapore....it is far and what better way to relive some of my memories than through food?
Mers
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