Nasi Ulam

Ulam Rice

1 Salted tenggiri fish
2 boiled mackerels
2 tbsp kerisik (pounded dry-fried grated coconut)
120ml thick coconut milk
4 shallots (sliced)
600g cooked rice
juices of 2 limes
oil for frying

ULAM INGREDIENTS
1 turmeric leaf/daun kunyit
2 cashew nut leaves
1 stalk basil leaves
1 stalk kesum leaves
2 stalk ulam raja leaves
1 stalk selom leaves
1 bud ginger flower/bunga kantan
1 stalk lemon grass/serai (finely slice)
3 sekentut leaves
2 kaduk leaves
5 pegaga leaves

How to cook:
1. Wash all the leaves, the leaves up in bundles and slice finely.
2. Wash the ginger flower and lemon grass. Cut finely.
3. Heat oil, fry the salted tenggiri fish and mackerel.
4. Remove and flake the flesh of both fish.
5. Mix thoroughly all ingredients with kerisik, lemon grass, ginger flower, shallots and thick coconut milk.
6. Add cooked rice into the mixture, combine well.
7. Squeeze lime juice over rice and serve.

To serve:
Serve on the plate

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Nasi Dagang

Ingredients:

300g nasi dagang rice or substitute with 200g

Good grade Siamese rice mixed with 100g glutinous rice

1 grated coconut to extract 3/4 cup thick coconut milk and 3/4 cup thin coconut milk

1/4 tsp fenugreek seeds ( halba )

2 cloves garlic, sliced finely

3 shallots, sliced finely

2cm young ginger, sliced finely

1/2 tsp salt

How to cook:

Wash rice well and soak for five to six hours. Drain well, then steam rice for 20 to 25 minutes or until half-cooked.Stir in thin coconut milk and continue steaming for 15 minutes until rice is nearly cooked. Combine thick coconut milk, shallots, garlic, ginger, fenugreek and salt. Stir into the cooked rice then steam once more for 10 to 15 minutes or until rice is properly cooked.

To serve:

Serve rice with kari ikan tongkol  - Yellow Fin Tuna Curry

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Soto

Ingredients:
1 whole chicken
2 stalks lemon grass
1 cup thick coconut milk to be obtained from 1/2 coconut
6 cloves garlic and small onions—pound together

GROUND TOGETHER
1 tsp aniseeds
1 tsp coriander seeds
1 tsp cummin seeds
1 piece cinnamon stick
Salt to taste

ACCOMPANIMENTS:
1 packet Mee Hoon — scalded
500 gms scalded bean sprouts
2 tbsps chilli padi
4 tbsps thick soy sauce

GARNISH
10 small red onions — sliced and fried
Spring onions

How to cook:

1. Boil chicken in 5 bowls of water with ground spices, cinnamon stick, pounded onions and garlic and lemon grass.
2. When the chicken is tender, take it out and drain. Shred the chicken. Pound the chilli padi and mix with the soy sauce to get a thick sauce.
3. Add more soy sauce if necessary.

To serve:

When serving, put the scalded mee hoon in individual bowls, add the bean sprouts, the shredded chicken and pour the soup over. Garnish with the fried onion slices and spring onions and top with the chilli sauce. For variations, you can aslo add quail eggs or you can also use beef instead of chicken.

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Nasi Goreng Kampung

Ingredients:
1 bowl Cooked Rice (long grain rice)
1/2 cup Boneless Chicken
1/2 cup fried Anchovies
Salt & Sugar to taste
How to prepare:

For the sambal-grind into a paste:
5 dried Chillies (soak in water)
2 cloves Garlic
1/2 - 1 in Belacan (shrimp paste)
6 Shallots
1/2 in fresh Turmeric
Enough Oil to saute the sambal

For Garnishing:
Shredded Cucumber
Fried Crisp Shallots
Chopped Spring Onions

Method For Sambal:

1. Heat up enough oil in low flame, add in the sambal paste and saute until oil surface.
2. Dish out in a bowl.

Method For Dish:

1. In a wok add 2 tbsp oil, add boneless chicken and stir fry add in cooked rice, stir-fry until the oil coats the rice nicely.
2. Add the sambal, salt, sprinkle some water and stir the rice nicely. Close the fire.
3. Add in the anchovies and mix.

To serve:
Dish into a plate and garnish with cucumber, crisp shallots and spring onions.

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Rendang

Ingrediants:

1 1/4 liters Coconut milk from 2 old coconuts

1 Turmeric leaf, torn and knotted

5 Kaffir lime leaves

1 stalk Lemon grass, bruised

1-2 pieces Asam Gelugur

10 Red chilies, finely sliced

1 kg Beef, fat and sinew removed, cut into 3 cm cubes

Spices (ground)

3 tablespoons Chopped galangal

1/2 tablespoon Chopped turmeric

1/2 tablespoon Chopped ginger

200 g Red chilies

4 Shallots

Salt

How to prepare:

• Simmer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.
• Reduce heat.
• Add beef and cook until tender.
• Stir occasionally until the spices dry and turn brown.

To serve:
Serve Beef Rendang with ketupat or hot rice.

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Kangkung Belacan

Ingredients:

1 lb Kangkung
3 tablespoon Vegetable or Palm oil
1 and half Sugar
Salt
2 tablespoon Dried Shrimp
3 tablespoon Chili Paste
6 shallots, pealed
4 cloved Garlic, pealed
2 teaspon Belacan

How to prepare:

• Soak dried prawns in hot boiling water till softened, drain, reserve some of the liquid. Using blender, grind the softened dried prawns, shallots, garlic, belacan, chili paste into a chunky paste.
  
• Heat wok on high, add 2 tablespoon vegetable or palm oil, stir-fry the paste for 1-2 mins, reduce heat cook until quite toasted and turns a shade darker.
  
• Add the kangkung, sugar, and salt if necessary [Tips: Belacan is salty]
• Stir-fry on high heat, about 2-3 mins
• Dish onto a serving dish while it is still quite crisp and serve hot immediately
  

To serve:
Serve it with hot rice.

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Nasi Lemak

Ingredients

600 g rice

450 g Grated coconut, extract 5 cups of milk by adding equal amount of water

4 Fragrant screwpine (pandan) leaves, tie into knot

2 cm Ginger, slice finely

6 Shallots, slice finely

3 cloves Garlic, slice finely

1 teaspoon Salt

1 piece Cinnamon

3 Cloves

Method :

• Wash the rice and drain well.
• Put rice, coconut milk and other ingredients into a pot or electric rice cooker and cook until all liquid is absorbed.
• Loosen rice grain and test for doneness.
• Add a little water if the rice is not well-cooked.
• Cover the pot tightly until rice is fluffy.

To serve :

Serve the rice hot with sambal ikan bilis (anchovies), prawns, sliced cucumber, hard boiled eggs and fried peanuts.

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