(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.
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