Ikan Bilis Sambal Tumis (Hot and Spicy Anchovies)
50g dried anchovies, washed and drained
Mix the chili paste and turmeric with the anchovies. Heat oil and fry fish till slightly crisp.
Remove from heat and set aside. Put a little more oil in the pan, if necessary and fry the onions
until soft. Return anchovies to pan, add soya sauce and lime juice. Fry till a little dry and
season with salt if necessary.
Sambal
5 fresh red hot chili (jalapeno/cayenne) peppers
Put the above ingredients in a blender/food processor and blend until smooth.
Curry Kapitan
1.5kg chicken, cut into bite size pieces
For curry paste. Blend the following ingredients:
Marinade chicken in thick coconut milk for 1 hour. Heat oil in pot and
stir fry curry paste for 5-10 minutes or until oil separates from paste.
Add chicken pieces and coat with curry paste. Fry for 10 minutes. Add
think coconut milk. Lower heat and allow to cook for 30 minutes or until
chicken is no longer pink. Stir occasionally to prevent from burning.
Stir in lemon juice, salt and pepper to taste. Serve hot with rice and a
vegetable dish.
Rendang
Chicken Curry
This dish is served with either white rice or nasi lemak.
1 tbsp chili paste
1/2 tsp turmeric powder
1 tsp soya sauce
10 shallots, sliced finely
1 tsp lime juice
oil for frying
A famous appetizer and for some an essential accompaniment. Those who are not accustomed, might
find the initial taste 'lip burning'! But, many will come back for more. Served as a 'dip'
for a variety of vegetables i.e. fresh cabbage, string beans and cucumber.
1 tsp shrimp paste
1/4 tsp salt
1 tbsp lime juice
Store in a plastic container and refrigerate. Use whenever required.
This is my husband's favourite.
1/2 cup thick coconut milk
1 cup thin coconut milk
juice from 1 lemon
4 tbsp cooking oil
10 fresh red chili peppers (cayenne or jalapeno)
10 dried red chili peppers (cayenne or jalapeno)
2 stalks lemon grass
115g shallots
3 cloves garlic
Refer Meat and Poultry
Refer Meat and Poultry