Recipe no 8

LOHAN CHOY (MIXED VEGETARIAN DISH WITH FERMENTED RED SOYA BEAN CURD)

INGREDIENTS

5 pieces of fermented red bean curds (mix with some water to make into a paste)

20gm of black ear fungus

40 gm of glass noodles

50 gm of dried mushrooms

30 gm of dried lily buds (wash and tie into a knot)

4cm of old ginger (crush)

50gm of fatt choy (hair vegetable)

200 gm of pak choy

200 gm of cabbage

40 gm of peanuts

5 pieces of wet fucuk (vegetarian dou bao)

5 pieces of tau pok (cut into half)

6 pieces of garlic (crush and chop finely)

2 tablespoon of oil

1 litre of water

METHOD OF PREPARATION

1)      Soak all the dried ingredients until soft

2)      Slightly fry the wet fucuk to prevent breakage and set aside

3)      Boil the peanuts until rather soft, drain and set aside

4)      Heat oil and fry the garlic until fragrant

5)      Add in the red bean curd

6)      Put in the pak choy and cabbage and fry

7)      Add in water

8)      Add in all the other ingredients except fatt choy and lily buds

9)      Simmer under low fire, stir occasionally until soft, then add in the lily buds and fatt choy and cook for another 15 minutes

10)  Dish up and serve

Note: this dish is best leave overnight in the refrigerator and heat up and serve the next day, taste more delicious

Recipe no 7

KURMA CHICKEN

1 chicken (cut into pieces)

3 tablespoon oil

3 tablespoon kurma powder (mixed with water to form a paste)

3 candle nut/buah keras (finely pounded)

1.2 litter coconut milk (from 1 coconut)

2 slices of dry assam (dry tamarind skin)

3 medium size potatoes (peel and quarter)

2 tomatoes (quarter)

2 large onions (quarter)

2 green chillies (cut lengthwise and remove the seeds)

2 red chillies (cut lengthwise and remove the seeds)

DRY SPICES

3 cloves

4 star anise

4 cardamoms

4cm cinnamon stick

BLENDED INGREDIENTS

8 shallots

4 clove garlic

2cm ginger

1 large onion

METHOD OF PREPARATION

1)      Heat oil and saute the dry spices for 2 minutes

2)      Add in the blended paste, stir until light brown

3)      Mixed in the kurma paste and candlenuts

4)      Stir for a while until the oil rises to the top

5)      Put in the chicken pieces and mix well

6)      Then pour in the coconut milk

7)      Stir occasionally until the gravy boils, add in the assam slices, potatoes and salt to taste

8)      Simmer for a while and when the potatoes are almost tender then add in the tomatoes, green and red chillies

9)      Cook until the oil rises to the top and the chicken are fully cooked

10)  Dish up and serve

Recipe no 6

RED SPICY CHICKEN (AYAM MASAK MERAH)

Ingredients

1 chicken (cut into pieces)

1 tablespoon curry powder

½ teaspoon turmeric powder

Salt and sugar to taste

200ml oil

2 tablespoons chilli paste

4 red tomatos (blend with 150ml water)

400ml coconut milk (from 1 coconut)

Dry spices

5 cloves

5 cardamoms

5cm cinnamon stick

Blended ingredients

2 large onions

6 clove garlic

4cm ginger

Grounded ingredients(dry fried)

2 teaspoons fennel seeds

1 teaspoon cumin seeds

½ teaspoon black peppercorns

Method of preparations

1)      Marinate chicken pieces with curry powder, turmeric powder and some salt for 1 hour

2)      Heat oil and deep fry the marinate chicken till half cook, remove and set aside

3)      Remove half of the oil and saute the dry spices for 2 minutes

4)      Put in the blended paste and stir fry until fragrant

5)      Then add in the ground ingredients, chilli paste and blended tomato puree

6)      Cook for around 5 minutes until the oil rises to the top

7)      Pour in coconut milk, then put in the chicken pieces, season to taste

8)      Simmer and stir occasionally till the mixture boils and the gravy thicken

9)      Dish up and serve