| Serve this with Herbs Salad Ingredients: 1 litre / 32 fl oz / 4 cups Coconut Cream (Santan Pekat) 1 kg / 2 lb 3 oz Chicken, cleaned and halved lengthwise 2 Lemongrass (Serai), bruised ½ tsp Turmeric Leaves, finely sliced 1 Tbsp Cumin Powder 1 Tbsp minced Garlic (depends on the size of Chicken) 1 Tbsp minced Ginger (depends on the size of Chicken) 1 cup water 2 Tbsp Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain Salt to taste Sugar to taste Spice Paste Ingredients: - to be Finely Grounded 2 Tbsp dried Chili Paste (Sambal Cili Kering) – soften 6 dried Chilies in hot water, drain, and blend 4 Shallots (Red Onion), peeled 3 Garlic cloves, peeled 2.5 cm / 1 inch Ginger, peeled 6 cm / 2½ inches Galangal (Lengkuas or Blue Ginger), peeled, sliced and bruised 1 Lemongrass (Serai), sliced 10 Candlenuts 1 tsp Fenugreek Seeds 2.5 cm / 1 inch Turmeric, peeled (optional) 1 cup water | ||||
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| Method: Marinade Chicken with minced Ginger and minced Garlic for 1 hour. Place Spice Paste in a large pot. Add in Coconut Cream and water. Stir through simmer for 20 minutes. Add in Chicken, Lemongrass, Cumin Powder, Turmeric Leaves, and Tamarind Juice. Make certain the Chicken is well coated, then season to taste with salt and sugar. Simmer for 30 minutes, stirring and turning regularly. Add a little water to prevent sticking, but liquid level in the pot should always be as low as possible. Remove Chicken from Gravy and charcoal or oven, and grill it for 10 minutes, basting frequently with Gravy from the pot. Place Grilled Chicken on a serving plate. Return pot to the stove and lower the temperature of the remaining Gravy to medium-low heat, stirring constantly, until it thickens. When the Gravy is ready, remove from the heat and spoon over Chicken. Garnish as desired with Turmeric Leaves and serve immediately  |
| Ingredients: 6 Tbsp / 3 fl oz Vegetable Oil 2 Cinnamon Bark (Kulit Kayu Manis) 4 pieces Cloves 4 pieces Cardamoms 125 ml / 4 fl oz water 1 kg / 2 pounds / 3 oz Chicken, cut into 12 pieces 125 g / 4 fl oz Raisins, finely chopped 250 ml / 8 fl oz Tomato Ketchup (Tomato Sauce) 3 Tbsp / 1 ½ fl oz Honey 3 Lemongrass (Serai), slightly bruised 1cm / ½ Galangal (Lengkuas or Blue Ginger), crushed 2 tsp toasted Sesame Seeds 2 Screw Pine Leaves (Daun Pandan), shredded and knotted 1 sprig Mint Leaves (Daun Pudina), roughly crushed 1 Lime (Limau Nipis) Salt to taste Paste Ingredients: - to be finely grounded 10 Shallots (Red Onion), peeled 2 Garlic cloves, peeled 2 cm / 1inch Ginger, peeled 1 Lemongrass (Serai) 15 pieces dried Chilies (Cili Kering) - softened in hot water, drain | |||
| Method: Marinade Chicken with a pinch of salt, and Turmeric Powder. Deep fry Chicken together with 1 Lemongrass (Serai), 1 Screw Pine Leaves (Daun Pandan), and 1 Cinnamon Bark (Kulit Kayu Manis). Drain and set aside. Heat Oil in a wok; add in remainong Cinnamon Bark, Cloves and Cardamoms. Stir-fry until fragrant. Add in Galangal, Raisins, Tomato Sauce and Honey. Then, add in the Chicken and salt. Simmer for 2-3 minutes. Lastly add in crushed Mint Leaves, Lime Juice and toasted Sesame Seeds. Dish onto a serving plate. Sprinkle toasted Sesame Seeds for garnish. |
| Ingredients: 400 g / 14 oz / 1 ¾ cups Basmati Rice, washed and drained 55 g / 2 oz / ¼ cup Ghee (Minyak Sapi) or Margarine 6 Onions, peeled and sliced 10 Shallots (Red Onion), peeled and sliced 2 Lemongrass (Serai), bruised 1 Bulb Fresh Ginger, finely sliced into small strips 1 Screw Pine Leaf (Daun Pandan), shredded and knotted 4 Tomatoes, finely chopped 2 Tbsp / 1 fl oz Tomato puree - optional 435 ml / 14 fl oz / 1 ¾ cups Chicken or Beef Stock 125 ml / fl oz ½ cup Evaporated Milk 2 tsp Saffron Strands 60 ml / fl oz ¼ cup Rose Water 1 cup Raisins 1 cup toasted Cashew Nuts Crisp-fried Shallots (Bawang Goreng) for garnish 1 bunch Mint Leaves (Daun Pudina), chopped and rinsed Banana Leaves (enough to cover pot) Salt to taste Whole Spices Ingredients: 5 Cloves 6 Cardamom Pods 4 Star Anise 2 Cinnamon Sticks |
| Method: Melt Ghee and sauté the whole spices ingredients for a few minutes. Add in Onions, Shallots, Fresh Ginger, Lemongrass and Screw Pine Leaf (Daun Pandan), and fry till golden. Add in Raisins and fresh tomatoes; cook till tomatoes begin to soften. Add in Basmati Rice and stir gently. Then, add Beef or Chicken Stock (ratio to rice is 1.2:1), Cashew nuts, Saffron Strands, a little salt (optional, depends on the saltiness of stock), half of the fresh Mint leaves, and Evaporated Milk. *Optional* Tomato puree can be added at this stage. Cook on moderate heat and stir occasionally till rice softens. Add in Rose Water, crisp-fried Shallots and the remaining Mint leaves. Cover the rice with Banana Leaves, then cover the pot and cook till rice is tender (5 -10 minutes). Serve steaming hot and garnish with left over Raisins, Cashew Nuts, |
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