(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.
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.
Subscribe to:
Posts (Atom)
Posts
