Documente Academic
Documente Profesional
Documente Cultură
Appetisers
Achar
3.8kg Cucumbers
20 Green Chillis
1 Green Papaya
795g Cauliflower
2 Carrots
935g Cabbage
140g Salt
55g Turmeric
5 Candlenuts
30-40 Dried Chillis
310g Shallots
55g Belachan
455g Sugar
255g Dried Prawns
455g Roasted Peanuts
8 tablespoon Roasted Sesame Seeds
570ml Rice Vinegar
570ml Water
Directions:
1. (To make Achar Rempah) Pound the ready-soaked dried chillis with candlenuts, then turmeric.
2. Add in the sliced shallots and belachan, and continue pounding.
3. (To make Achar) Cut cucumbers into quarters, then into thick slices, add salt and squeeze them
dry and set aside to dry the day before.
4. Boil water with vinegar, and blanche the cauliflower, cabbage and carrots.
5. Drain the vegetables and leave them to cool, but keep the vinegar water aside for later.
6. Fry the Rempah till fragrant but don’t burn it.
7. Add the pounded dried prawns, roasted peanuts and sesame seeds, continue frying.
8. Add a portion of the fried Rempah into a bowl and mix with shredded green papaya and fried
pounded dried prawns.
9. Remove seeds from the green chillis, and fill them with the green papaya mixture.
10.Pour the remaining portion of the Rempah into the vinegar water then mix. Add in all blanched
vegetables, and stuffed green chillis.
11.Mix well.
Sambal Belachan
Luak Chye
85g Young Ginger
455g Mustard Greens
2 tablespoon Salt
5 tablespoon Sugar
115ml Vinegar
85ml Water
2-3 tablespoon French Mustard Powder
Directions:
1. Make sure the Mustard Greens are drained and dried.
2. Slice the young ginger.
3. Put Mustard Greens into bowl and mix it with the ginger, vinegar, French Mustard Powder and
sugar.
4. Mix well and let it sit for 1 day.
Cinchalok
Nonya Rojak
Soups
Hee Piow Soup
Vegetable
Poh Piah
10 Eggs
285g Plain Flour
6 cups Water
1 tablespoon Corn Flour
3kg Bangkwang or Turnip
500g Bamboo Shoots
8 pcs Tau Kua
500g Prawns
200g Pork Belly
8 tablespoon Garlic
200g Tau Cheo
500ml Prawn Stock
1 bowl Sweet Dark Sauce
2 tablespoon Oil
900g Bean sprouts
455g Red Chillis
455g Chinese Lettuce
8 bundles Coriander Leaves
Directions:
1. (To make Poh Piah skin) Beat eggs, add flour, and stir, then add ½ cup of water, continue
stirring.
2. Heat and oil kuali.
3. Pour in 1 large ladle-full of batter into kuali.
4. Make sure batter is evenly distributed, flip when necessary and remove when cooked.
5. (To make filling) Slice bangkwang, Tau Kua, bamboo shoot and Pork belly.
6. Heat up the oil in a kuali, then add garlic and Tau Cheo and fry till fragrant.
7. Add the prawns and minced pork, and stir-fry.
8. Then add the bangkwang and the bamboo shoots.
9. Pour in the prawn stock.
10.Add some dark soya sauce for colour.
11.After the prawn stock is absorbed into the filling, add the Tau Kua.
12.Pour a little bit of water, add salt to taste, and simmer for about 30 minutes.
13.(To wrap Poh Piah) Put 1 tablespoon of sweet sauce on the Poh Piah skin.
14.Add garlic, chilli and spread it around the middle.
15.Put a piece of lettuce and bean sprouts.
16.Take about 1 tablespoon full of the filling, squeeze out the gravy, and put on top of the bean
sprouts.
17.(Add the garnish) Mashed eggs, prawns, cucumber and parsley.
18.Wrap the Poh Piah.
Sambal Terong
2 Brinjals
10 Dried Chillis
1 Handful of Red Onions
½ an inch of belachan
Salt
Cooking Oil
Directions
For the rempah, pound the dried chillis, red onions and belachan together until fine. Then cut the
brinjals into rectangular shapes. Before frying let it soak in salt water so that it doesn’t turn yellow.
Then heat up kuali with enough cooking oil to deep fry. When brinjals are dried from water, deep fry
them in the cooking oil until light brown. Remove from oil and put aside. Next, remove the cooking oil
but leave approximately 5 tbsp of cooking oil for the rempah. Then fry the rempah with a bit of salt
until nice and fragrant. Then remove rempah and spread it evenly on top of each slice of cooked brinjal.
Serve.
Cucumber Soup
2 cucumbers
1 large pork bone
half tbsp chopped garlic
1 egg
Salt
Pepper
water
Directions
For the cucumbers, remove the centre and cut them into half inch slices, lengthwise.
Boil the pork bone in a pot of water with some salt. Let it simmer for about half an hour. Remove pork
bones.
In a kuali, fry the garlic in some hot oil until fragrant, then add in the cucumbers and stir fry for awhile.
Pour the stir fried cucumbers into the pot of pork stock, crack an egg then stir it into the soup. Serve.
Poultry
Ayam Lemak
1 whole Chicken chopped into pieces
3-5 Red Chillis
5 Candlenuts
55g Turmeric
2 stalks Lemongrass
400ml Santan
Directions:
1. Prepare Rempah: Pound chillis, candlenuts, turmeric, shallots, belachan. Then add lemongrass
and break it into the rempah do not pound it.
2. Add a bit of oil in a pot and fry the Rempah.
3. Then add in the chopped chicken pieces and stir-fry.
4. Pour in the thick santan, stir, and let it simmer till cooked.
Ayam Tempra
1 Whole Chicken
2 Tbsp Dark Soya Sauce
1 Tbsp Sugar
1 tsp Salt
2 limes
4-6 Tbsp Cooking Oil
2 Red Chillis, sliced finely
2 Green Chillis, sliced finely
1 Big Red Onion, sliced finely
Directions:
Chop Chicken into bite sized pieces. Marinate chicken with a pinch of salt, 2 Tbsp dark soya sauce and
juice from 2 limes. Then heat up kuali with about 4-6 Tbsp of cooking oil. When oil is hot, fry red
chillis, green chillis and red onion until fragrant. Then add in the chicken. Stir fry until chicken is
nicely mixed with the chillis and onions, then add in some water just enough to cover the chicken.
When the water starts to boil, lower the heat and let it simmer until chicken is tender. Serve.
Curry Devil
1 whole Chicken, cut into pieces
1 tbsp Mustard Powder
2 tbsp White Vinegar
1 tbsp Sugar
Salt
Pepper
2 Carrots
2 Potatoes
half Cabbage
2 Sausages
200g Roast Pork
For Rempah:
1 rice bowl Red Onions
8 Garlic
1 inch Ginger, sliced
1 inch Kunyit, sliced
10 Fresh Red Chillies
8 Dried Chillies
Sayor Nangka Masak Lemak
Nasi Ulam
905g Cooked Rice
455g Small Prawns
225g Ikan Selar
170g Grated Coconut without skin
55g Long Beans
55g Cucumbers
1 tablespoon Soy Sauce
6 Lime Leaves
2 Turmeric leaves
2 Laksa Leaves (Daun Kesom)
4 tablespoon Sambal Belachan
Directions:
1. Scald prawns with boiling water in a kwali.
2. After prawns are cooked, peel of the shell and cut them into small pieces.
3. Deep fry the Ikan Selar.
4. After fish is cooked, shred the meat into small pieces.
5. In a clean kwali, dry-fry grated coconut till it turns golden brown. Approximately 10 minutes.
6. Cook on low flame so as not to burn the coconut.
7. Cut lime leaves, turmeric leaves and laksa leaves (Daun Kesom) finely.
8. Take cucumbers, remove seeds and cut into thin, flat pieces.
9. Cut the long beans into small pieces.
10.Cook rice and let it cool.
11.Add in the shredded fish, prawns, sambal belachan and fried coconut.
12.Followed by the lime leaves, turmeric leaves, laksa leaves, long beans and the cucumbers.
13.Mix well and it’s ready to serve.
1 packet Petai
500 g Fresh Prawns
8 Dried Chillis
3 Fresh Red Chillis
3 Bua Keras
1 inch Belachan
2 tbsps Assam Paste
4-6 tbsp Cooking Oil
½ tsp Salt
½ tsp Sugar
Directions
First extract 1 rice bowl of assam juice from 2tbsps of assam paste. Set aside. For the rempah pound 8
soaked dried chillies, 3 fresh chillies, 3 bua keras, 1 inch belachan. Then heat up a wok with the
cooking oil, when oil is hot add the rempah and fry until fragrant. Add in the de-shelled prawns and stir
fry until prawns turn pink. Add 1 rice bowl of assam juice, then add in the sugar and salt and stir.
Finally, add in the petai and stir fry. Let it cook for a few minutes. Serve.
Ikan Parang
Laksa Lemak
Laksa Assam
1 large Ikan Parang, boiled and shredded
2 Bunga Kantan
10 spoons Assam Paste
1 rice bowl Red Onions
2 Serai, sliced finely
40 Dried Chillies, soaked overnight
1 inch Belachan
8 slices of Dried Assam (Assam Keping)
1 bunch Daun Kesom
Slices of Fresh Pineapples
1 Cucumber, shredded finely
1 bunch Daun Mint, finely chopped
2 Bawang, finely sliced
2 Green Chillies, finely sliced
2 Red Chillies, finely sliced
1 tbsp Shrimp Paste (Hae Kor)
1 tbsp Sugar
1 packet thick bee hoon
Directions
First, boil ikan parang and shred. Next, pound the red onions, 2 serai finely sliced, 40 dried chillies and
the belachan. Set aside. Next, extract 1 big soup bowl of assam juice from 10 spoons of assam
paste.Pour the assam juice into a pot and bring to a boil. Put the rempah into the assam and stir. Then
add in 8 slices of dried assam and the daun kesom. Take the bunga kantan and chop off the tips. Keep
the tips for garnishing later. Then put the bunga kantan into the gravy, add a bit of salt and stir. When it
begins to boil, add in the shredded ikan parang and mix well. Let it simmer. For garnishing, slice finely
the pineapple, cucumbers, the daun mint, red onions, green chillies, red chillies and the tips of the
bunga kantan.
Take 1 tbsp of hae kor, 1 tbsp of sugar and mix well with some warm water. Make sure the sugar is
dissolved and it becomes a smooth paste. To serve, take a portion of thick bee hoon, pour assam laksa
gravy over and add garnishing, including a spoonful of hae kor mixture. Serve.
Tauhu Titek
2 Red Chillies
4 Bua Keras
4 Red Onions
1 inch Belachan
2 pieces Salted Fish (Ikan Kurau)
100g Small Prawns, cleaned and shelled
1 soup bowl Water
2 pieces Soft Tofu
Directions
For the rempah, first pound - 2 red chillies, 4 bua keras, 4 bawang and the belachan. Then fry in oil
until naik minyak add the salted fish and continue frying. Next add the prawns and stir well. Add one
soup bowl of water and boil. Next, take 2 pieces of soft tauhu, cut into cubes. Add this to the soup and
boil for a few minutes. Garnish with some coriander leaves. Serve.
30 Dried Chillies
half inch belachan
1 and half rice bowls red onions
5 bua keras
half rice bowl dried shrimp, pounded finely
1 rice bowl taucheo, mashed
half rice bowl ground peanuts
3 quarter pot assam juice
1 rice bowl sugar
Salt
1 batch of taugey
2 pieces of taukwa
half bowl of prawns
1 packet of beehoon, soaked in hot water
1 bunch ku chai
Eggs
Directions
For the rempah, pound the dried chillies, belachan, red onions and bua keras together. Next, heat up a
kuali with some oil and fry the rempah until naik minyak. Then remove ¼ of the rempah and set aside
for the bee hoon later. With the remaining rempah, add in ½ bowl pounded dried shrimp, ½ bowl
ground peanuts, 1 bowl mashed tau cheo and continue to stir fry. When nicely mixed, remove rempah
and add it into ¾ pot of assam juice. Mix well and let it boil with 1 rice bowl of sugar and some salt.
Stir well.
Next, the bee hoon. Take the remaining ¼ of the rempah and fry it in a large kuali with 1 packet of
ready-soaked bee hoon and the beansprouts, add some salt for flavouring. Mix well.
For garnishing, deep fry 2 pieces of taukwa and dice into cubes. Next, boil the prawns, remove shells
and slice into half, lengthwise.Boil eggs and cut into half. Finely chop the kuchai.
To serve, put some bee hoon in a bowl, pour some gravy over it and garnish with the taukwa, prawns,
eggs, kuchai and top it off with some lime.
Pork
Babi Chin
4 tablespoons Oil
15 Shallots
3 tablespoons Sugar
1 teaspoon Salt
2 tablespoons Dark Soya Sauce
2 tablespoons Vinegar
1 tablespoon Tau Cheo
310g Minced Pork
310g Pork Liver
455g Pang Sayew or Pig’s Caul (Pork Membrane)
2 teaspoons pepper
2 tablespoosn Ketumbar
Directions:
• Wash and clean pig’s caul.
• Pound the shallots into paste.
• Make Rempah by frying shallot paste till fragrant, add Tau Cheo, Ketumbar and dark soya sauce
for colour.
• Put minced pork and liver into a mixing bowl, then add the Rempah.
• Mix and marinate the pork and liver.
• Take a small handful of the meat mixture and roll into balls. Wrap it with the pig’s caul.
• Steam the Hati Babi Bungkus for about 5 minutes, then let it cool.
• Deep fry before serving.
Babi Assam
Pong Tau Hu
half kilo Prawns
half kilo Pork Belly
quarter kilo Minced Pork
1 square of Tauhu
1 Egg
half tsp Chopped Garlic
Light Soya Sauce
Pepper
Garlic Oil
Taucheo
Cooking Oil
Directions
First de-shell the prawns, keeping the shells for stock. Take the prawn shells and fry them in a kuali
with a bit of oil. When the shells are pink, but not burnt, remove them and pound them. Next, boil the
pounded prawn shells in a pot of water for stock. Next strain the stock and throw away the boiled
prawn shells. Bring the clear prawn stock to a boil and boil the pork belly in the stock. When the meat
is tender, remove the meat from the stock. Let the meat cool, then slice. Next, in a mixing bowl, take 1
½ rice bowls of minced meat, 1 tauhu, 1 egg, 1 tsp light soya sauce, pepper, garlic oil and mix them all
together. Then roll into meatballs. Set aside. In a pot, heat up some cooking oil. When oil is hot, fry ½
tsp of chopped garlic and 1 tsp taucheo until fragrant. Then pour in the prawn stock and bring to a boil.
When it is boiling, add in the meatballs and sliced pork belly. When the meatballs rise to the top, it is
cooked.
Ngoh Hiang
Bakwan Kepitang
Satay Sauce
15 shallots
8 pcs garlic
2 sticks lemongrass, sliced finely
30 dried chillies, remove seeds
5-6 thin slices lengkuas
1 soup bowl of kachang goring, pounded till fine
half rice bowl assam juice
one quarter rice bowl sugar
half tsp salt
Directions
First for the rempah, pound the shallots, garlic, lemongrass, dried chillies and lengkuas together. Then
in a kuali, fry the rempah in hot oil until naik minyak.
Next, add in the assam juice, sugar and salt, then stir. Make sure the sugar dissolves. Let it simmer for
awhile and it’s done.
Sambal Timun
2 pigs trotters
1kg old ginger, skinned and smashed lightly
4 tbsp sesame oil
1 bottle (750ml) black vinegar
600 g brown sugar
4 hard boiled eggs
9 cups water
Directions
Clean and pluck all hair from pig's trotters. Cut into pieces. Heat the oil in the the claypot, and fry the
ginger until fragrant. Add all the vinegar, sugar and water and bring to a boil. Lower heat and let it
simmer until the ginger is tender. Add the trotters and simmer until soft. Add in the eggs and let it cook
until the shells are soft. Serve.
Pee Hu Char
Dessert
Kueh Kochi
20 Banana Leaves
1kg Grated fresh Coconut without the skin
115g Sweet Potato
400g Glutinous Rice Flour
2 tablespoon Sugar
2 tablespoon Oil
4 drops Blue Food Colouring (optional)
285g Gula Melaka
2 Pandan Leaves
Directions:
1. Cut banana leaves into circles of about 20cm diameter, and then cut circles into halves.
2. Wipe leaves, soak them in hot water and remove immediate.
3. Cut gula melaka into small pieces.
4. (To make coconut filling) Put gula melaka into a pot with a bit of water, then add Pandan
Leaves tied into a knot, and boil till it turns into a syrup, add half portion of the grated coconut
and stir till the coconut soaks up all the syrup leave the mixture free of liquid, but still moist.
Leave one side to cool.
5. (To make thick santan) Add water and some salt into the other half portion of the grated
coconut, and squeeze for santan.
6. (To make thin santan) Take squeezed-dried coconut from above, add more water, and squeeze
the remaining coconut milk into another bowl.
7. Heat the thin santan in a pot, add some salt, sugar, oil and blue colouring, then let it cool, add in
200 g rice flour and mix well.
8. Peel the sweet potato, boil it in water until soft. Mash it and mix with the thick santan. Then
add the thin santan mixture. Add rice flour a little at a time mixing well each time until the
dough is elastic but soft. Knead the dough until it is pliable.
9. Take a bit of the dough and roll into the size of a golf ball.
10.Make a dent in the ball and fill it with about a teaspoon of coconut filling.
11.Cover it up and roll into a ball shape.
12.Fold a banana leaf into a cone shape. Put the ball of dough into this and seal with a toothpick.
Steam over hot boiling water for 10-15 minutes.
Kueh Bangkit
Pengat
Pineapple Tart
Pulut Hitam
Kueh Pisang
Pulut Panggang
Kueh Lompang
12 egg yolks
6 egg whites
2 sticks of unsalted butter
1 rice bowl of sugar
1 rice bowl of rice flour
28g Cinnamon powder
15g Clove powder
7g Star Anise Powder
15g Cardomom powder
4 tbsp Brandy
Directions:
First, cream the butter until light and fluffy. Set aside.
Next, beat 12 egg yolks with 1 bowl of sugar until sugar is dissolved. Set aside.
Then beat the 6 egg whites until stiff and dry. Then chill the egg white mixture in the fridge for later.
Meanwhile, take the creamed butter and mix it with the egg yolk mixture by folding together slowly.
In a separate bowl, mix the rice flour together with all the spiced flour. Sift it, then mix and fold it into
the butter/egg yolk mixture.
Next, take the egg white mixture out of the fridge and fold it into the mixture together with the brandy.
When the mixture is done, take a baking tin and grease the bottom and sides of the tin well. Pour about
one scoop of mixture into the tin and spread it around into a thin, even layer, approx half cm thick.
Grill the layer at moderate heat until it is cooked and the top is a nice golden brown. Remove from
oven and prick the top of the layer so as to remove any access air. Then pour the second layer on top
and grill again. Repeat steps until all the layers have been cooked. Then Bake the entire cake at 150
degrees celsius for about 15 mins. Remove from oven, let it cool, slice into thin pieces and serve.
Kueh Kodok
150g flour
1 tsp baking powder
pinch of salt
6 ripe bananas
3 tbsp sugar
Directions
Sieve flour with baking powder and salt
Peel bananas and mash with sugar. stir in flour mixture. blend well. heat oil. drop batter by tablespoon
and deep fry until golden
(use less flour if necessary)
Jemput Jemput
150 g flour (gasak)
100 g santan
2 eggs
100 g sugar
pinch of salt
50 g grated coconut
6 bananas
Directions
Beat eggs and sugar to thick batter. Add pinch of salt. Slowly stir in flour. Add the santan, grated
coconut and mashed banans. Mix lightly. Heat oil. Drop batter by spoonfuls and fry till golden brown.
Abok Abok Sago
115g Sago
170g grated gula melaka
2 tbsp coarse sugar
pinch of salt
1 soup bowl grated coconut, white
food colour
4 pandan leaves, tied into a knot
Directions
Wash and soak sago in cold water for 15 minutes. Drain.
Mix grated gula melaka with the sugar.
Sprinkle salt over grated coconut, mix evenly and then mix with gula melaka and sago
Take 1/3 of sago mixture and mix with food colour
Wash and scald 10 banana leaves. fill with white sago mixture and put a small layer of blue sago
mixture. Fold over and steam for 10 minutes.
bunga terlang colouring - handful of flower , washed and pounded and mixed with a spoon of water.
squeeze out the colour. set aside
700g glutinous rice, washed and soaked at least 4 hours
2 pandan leaves
200ml no. 2 santan
400ml santan
salt and 1 banana leaf
Directions
Mix the rice with half the no. 2 coconut milk and allow to absorb for 5 minutes.
Use a steaming basket (loyang) and cloth and put in the rice and pandan leaves. Steam over boiling
water for 10 minutes. Add the rest of the no. 2 milk, stir through and steam for another 10 minutes.
Remove, stir in santan, a bit of salt. take one quarter of rice and mix with blue colour. mix with the rest
of the white pulut and steam for 10 minutes.
line a shallow pan with banana leaf. grease with a bit of oil, then spoon the rice, press down. cover with
banana leaf and weight it down...leave to cool and cut into squares....serve with kaya.
Bubor Terigu
250g semolina
13 eggs: use all of the yolks and keep only 5 egg whites
300g sugar
250g butter
50g flour
pinch of baking powder
100g ground almonds
vanilla essence
1 tablespoon brandy
8-10tablespoons milk
Directions
Cream the butter and 3/4 of the sugar until light. Slowly add in the milk. Add the semolina. Stir well
and let it stand for 1 hour for the semolina to absorb the liquid. In the meantime, beat the egg yolks
with the remaining sugar until light. Beat the egg whites. Sift the flour with the baking powder. To
combine, mix the egg yolk mixture to the batter. Then slowly add in the ground almonds. And then
little by little, add in the flour. Mix in the brandy and the vanilla essence. Finally fold in the egg
whites. Put in a well greased tin and bake for 1 hour at 180deg.
Ubi Kayu & Jagong
1 kg tapioca - peel
300g grated coconut, skinless
300g jagong kernels,cooked
300g grated gula melaka
Directions
Peel the ubi and steam for 15 minutes. Remove the central stem and cut into cubes. Mix in the rest of
the ingredients - serve warm or cold.
Pulut Durian
1 packet of yeast
a teaspoon of sugar
and 1/2 drinking glass of warm water
dissolve the sugar in the water, then stir in the yeast...let it stand for a few minutes as it begins to foam
and rise
6 pandan leaves
1 rice bowl of sugar
1/2 rice bowl of sago flour
6 eggs lightly beaten
1 whole coconut squeezed for pure santan
Directions
In a small pot slowly cook the santan with the pandan leaves and sugar until the sugar is dissolved.
Remove from heat.
In a mixing bowl, put sago flour and mix it with the eggs and a bit of salt to form a smooth batter.
Slowly pour in the santan till the mixture is well combined. The batter should be quite thick in
consistency. Now add in the yeast and mix until well blended. Cover the bowl and set aside for a few
hours to rise.
To bake, nicely grease the kueh bolu moulds over a charcoal fire. Brush the moulds with some oil
(preferably coconut oil) fill three quarters of the mould and cook over moderate heat until the cake
bubbles through. Remove and cool.
Agar Agar Gula Melaka
1 rice bowl of agar agar that has been soaked in cold water -packed loosely if you want a soft agar agar,
pack tightly it you like it crunchier
1/2 rice bowl of gula melaka
1 rice bowl water
2 daun pandan
santan from 1 coconut milk
Directions
Boil the gula melaka in 1 rice bowl of water with the daun pandan and a bit of salt. Keep stirring until it
is melted. Leave aside. Strain to make sure that this syrup is ultra smooth
Boil agar agar in 1 and a half rice bowl of water until it is dissolved. Add the gula melaka and mix it
well and slowly bring it to a boil. Mix in the santan and slow stir until the mixture begins to boil.
Immediately remove from the heat. Sieve this agar agar into a baking dish and let it cool before putting
into the fridge. As it cools, the coconut layer will rise to the top, leaving a nice gula melaka agar agar
at the bottom.