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Nyonya Kangkong Masak Lemak               200gm prawns, shelled, cleaned and deveined (udang) 175g sweet potatoes, skinned and cut into cubes (keledik oren) 250gm water spinach (kangkung) 225ml thick coconut milk (santan pekat) 1 anchovy cube (optional) (kuib ikan bilis) salt to taste (garam) 2 tsp sugar (gula) Finely ground into a paste 66gm (5) red chillies (cili merah) 100gm (12) shallots (bawang kecil) 1 in roasted shrimp paste (belacan) Heat oil in a pan and fry the grounded ingredients until fragrant. Add prawns and fry until they change colour ..read more

40gm noodles (I used dried pad thai noodles, so soaked for 15 to 20mins and drained) 35g shallots, chopped 2 cloves garlic, chopped fine 1 medium-size onion, chopped 33g chives, cut 2in in length 2 tsp sweet radish 1/2 a firm tofu (tauhu), cut and fried lightly in oil 5 large prawns, skinned, cleaned and deveined 1 egg, beaten lightly 50-55gm beansprouts For Sauces 1 1/2 tsp fish sauce 1 tsp sweet soy sauce 1 tsp tamarind concentrated 21/4 cup water 1 tsp Sri Racha Sauce or Lingam Sri Racha (can add more if desired) 2 tsp palm sugar/gula melaka salt to taste Garnishing halved limes c ..read more

Chicken Sticks 2 small chicken breast, cut into small pieces Marinate chicken with  1/2 tsp turmeric powder 1 tsp cumin powder 1 tsp fennel powder 1 tsp salt 2 tbsp sugar 2 tbsp thick coconut milk (I used Kara brand) Place the chicken pieces in a bowl. Mix all the marinade ingredients. Marinate the chicken for 30mins to an hour.  Soak bamboo skewers in water before using to avoid burning during grilling for about 2 hrs. Then place four chicken pieces in each skewer.  Add about 1 to 2 tbsp oil. Place chicken one at a time on a pan. Fry both sides, (2 mins each side) in ..read more

  500g cooked rice 2 eggs, lightly beaten 87gm chopped onions 20g chopped red chillies 25g chopped spring onions 4 large cloves garlic, chopped 1 1/2 tsp turmeric powder 1 tbsp oyster sauce 1 tbsp caramel dark soy sauce Juice of 1 lime 90g green peas salt and sugar to taste Marinate  for 15mins210gm chicken pieces 1 tsp olive oil 1 tsp sesame oil 1 tsp white pepper powder 1 tsp oyster sauce 2 tsp sweet soy sauce or 1 tsp caramel dark soy sauce 1)Marinate chicken pieces with olive oil, 1 tsp olive oil, sesame oil, white pepper powder, oyster sauce and caramel dark soy sauce ..read more

350gm vegetarian mutton, cut into small pieces 2 Assam keping/garcinia atroviridis 1 1/2 tbsp kerisik 4 3/4 cups of coconut milk 1 piece turmeric leaf 2 calamansi lime leaves salt and sugar to taste To grind into a paste 9g (13) red dried chillies (soak in hot water for 15mins and drained) 3 (20g) large garlic 1 (105g) onion 11g ginger 55g galangal (lengkuas) 3 (42g) lemongrass (bottom white part) 3/4 tbsp coriander seeds 3/4 tbsp cumin seeds 4g (1/2in) fresh turmeric Heat about 1/4 oil, saute the grounded ingredients until aromatic. Mix in the vegetarian mutton, coconut milk and assam ..read more

1 star anise 3 cloves 2in cinnamon stick 25g chopped garlic 155g chopped onions 2 lemon grass, chopped, (take only the lower white parts) 6 to 7 strands of saffron (dissolves in hot water) 1 cup chicken stock or water (if using water add 1 chicken cube to it) 1 tbsp butter 1 tbsp flour salt to taste chopped coriander leaves Marinate chicken  1kg chicken cut into large pieces 1 tbsp ground ginger 1 tbsp turmeric powder 1 tbsp cumin powder 1 tsp black pepper powder salt to taste In a bowl, mix in all the powders and coat it with the chicken pieces. Marinate for about 15 minutes. In a ..read more

For the cauliflower  koftas 500g cauliflower 1 tsp salt 1 tsp garam masala 1 tsp turmeric powder 2 tbsp  finely chopped coriander leaves Spice paste (grind fine) 3 tbsp grated coconut 3cm ginger 5 cloves garlic 3 green chillies 2 red chillies  2 tsp coriander seeds 5 cardamoms 3 cloves 1 tsp black peppercorns 3 sprigs curry leaves 3 tbsp fresh coriander leaves 1/2 cup / 125ml yoghurt Rice 3 tbsp ghee 4 cloves garlic, with skin, slightly crushed 3 medium onions, sliced 500g basmati rice washed and drained 2 tsp salt 875ml water To prepare the cauliflower koftas Cut th ..read more

520gm basmati rice (soak in water for 15mins and drained) 2 screwpine leaves(pandan leaves, knotted) 2 medium-size tomatoes(chopped finely) 1 large onion - chopped finely 2 green chillies, half, deseeded, and slit thinly 30gm grounded almond 1/2 cup beaten yoghurt 1 lemongrass, use the bottom part only, bruised slightly salt to taste 1 banana leaf Egg and spices 3 -4 boiled eggs 1/2 tsp chilli powder 1/2 tsp turmeric powder a pinch of salt Spice Powders for rice 1 tsp garam masala 2 tbsp biryani powder 1 tbsp coriander powder 1/2 tsp turmeric powder 1 tsp black pepper powder 1 tbsp ..read more

Rose murukku or Achu murukku  is a crispy, popular and delicious flower-shaped murukku. The mould used to make Achu Murukku is made of thin metal sheet shaped like a flower. Lately, there are many types of design in the market. Buy any design that fancies you. It is a very easy recipe once you get a hang on it and a must for Deepavali in all homes.  There are many variations in making this sweet snack. However, a compulsory flour used in this recipe is the rice flour. Some use cornflour instead of plain flour. You can use rose essence or cardamom powder for flavouring. In Malaysia. w ..read more