Ikan Bilis Sambal Tumis (Hot and Spicy Anchovies)
This dish is served with either white rice or
nasi lemak.

50g dried anchovies, washed and drained
1 tbsp chili paste
1/2 tsp turmeric powder
1 tsp soya sauce
10 shallots, sliced finely
1 tsp lime juice
oil for frying

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.

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.

5 fresh red hot chili (jalapeno/cayenne) peppers
1 tsp shrimp paste
1/4 tsp salt
1 tbsp lime juice

Put the above ingredients in a blender/food processor and blend until smooth.
Store in a plastic container and refrigerate. Use whenever required.

Curry Kapitan
This is my husband's favourite.

1.5kg chicken, cut into bite size pieces
1/2 cup thick coconut milk
1 cup thin coconut milk
juice from 1 lemon
4 tbsp cooking oil

For curry paste. Blend the following ingredients:
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

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.

Meat and Poultry

Chicken Curry
Meat and Poultry

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