Ayam Masak Lemak Cili Padi (Chicken Cooked in Coconut Milk)

"Another favourite recipe is a Negri Sembilan staple menu.

It’s so simple but taste fantastic! Some people put in shallots and garlic. Then the taste will be too complex and you will not get the Negri Sembilan taste."

AYAM MASAK LEMAK CILI PADI 
(CHICKEN COOKED IN COCONUT MILK)

Ingredients

1 kg chicken     (cut into 12 pcs)

20 chili padi (blend finely)

2 potatoes         (peeled and cut into 4)

1 stalk lemongrass

2 cups coconut milk (santan)

Salt to taste

Method

1.   Put chicken, chili padi, lemongrass in a pot. Cook over moderate fire with lid on for 5 mins.

2.  When water from the chicken is almost dried up, add the santan and the potatoes

3.  Put in salt and cook over low fire, occasionally stirring.

4.  When the potatoes are done, switch off the fire.

Note:

1.   You can substitute the chicken with fish or beef. With fish, instead of potatoes, put in bitter gourd ( boiled for 5 mins then drained)

2.  Never let the gravy boils over or the oil will separate and the dish is ruined.

Mackerel Cooked In Sour Gravy (Masak Asam Ikan Tenggiri)

"When I think of my favourite recipes, the one most on my mind is Masak Asam Ikan Tenggeri. I always associate it with rainy days spend under the bed, at the time beds were high so that things can be stored under them. You can substitute the mackerel with Red Snapper (Ikan Merah)" 

MACKEREL COOKED IN SOUR GRAVY 
(MASAK ASAM IKAN TENGGIRI)

Ingredients

1 kg ikan tenggeri (Spanish mackerel)

5 pcs ladyfingers ( also known as okra)

Blend:

5 shallots

2 garlic pips

A little bit of ginger, turmeric

A thumb-size belacan (shrimp paste)

10 pcs dried chillies

For frying

1 tsp fenugreek (halba)

1 shallot (sliced)

2 cups of tamarind juice from a ¼ of tamarind

Salt to taste

Method

1.   Heat 2 tblsp oil ( vegetable oil)

2.  Throw in the sliced shallot and fenugreek

3.  When the shallot has browned, add the blended ingredients.

4.  Fry until a delicious aroma fill the room.

5.  Add the tamarind juice and wait for it to boil

6.  Add in the fish and the ladyfingers.

7.  Wait for the fish and ladyfingers are cooked then your asam ikan tenggeri is done!

Note:

1.   You can substitute the mackerel with ikan parang or ikan pari

2.  For variation, throw in a fistful of daun kesum ( poligonum)

3.  I love eating this dish with salted fish and the "ummph" factor doubles up!

Malay Sponge Cake

"This recipe was given to me by my sister, Zaini who is the best cook of all my siblings. Of course she got it from our mum. She is the authority on our family recipes. I , on the other hand like to tweak the recipes according to what's around."  

SPONGE CAKE(GULA HANGUS)

Ingredients:

½ cup butter or margarine

½ tin condensed milk

10 eggs

2 cups sugar

2 cups water

2 cups plain flour

3 tsp soda bicarbornate

Method:

1.   Combine sugar & water to make into brown syrup

2.  Beat butter with the milk

3.  In a separate bowl beat the eggs.

4.  Combine the cooled syrup

5.  Put in the butter mixture into the eggs mixture then put in the flour.

6.  Bake in 180oC oven for 45 mins or until the skewer comes out clean