Dalca Ayam (Chicken Dalca)

Dalca originates from South India and is a nourishing dish containing lentils, meat and vegetables with a pleasant curry flavour.  It can be served with either rice or roti prata.

Ingredients (serves 4 to 6 persons):
1 chicken (about 1.3 kg), to be skinned and cut into portion sizes
2 tbsp meat curry powder

200 g dhal, to be washed and drained
2 stalks green chillies, to be washed and halved
6 cloves
1 cinnamon stick (about 5 cm long)
3 cardamon
a stalk curry leaves, to be plucked
1 medium-size onion, to be peeled and finely sliced
1.5 litre water

6 medium-size potatoes, to be peeled and halved
2 carrots, to be peeled, cut into 5 cm lengths and quartered
1 tbsp fresh tamarind, to be mixed with a little water and strained
4 tbsp coconut milk
Note:  Other kinds of vegetables can be added i.e. brinjals, etc.

Pounded Ingredients:
3 pips garlic, to be sliced
3 cm fresh ginger, to be sliced

Stir-fry Ingredients:
2 medium-size onions, to be peeled and finely sliced
a stalk curry leaves, to be plucked
1 stalk green chillie, to be left whole (optional)
1 stalk red chillie, to be left whole (optional)

cooking oil
salt to taste

Method:
Add curry powder to chicken pieces and mix well.  Marinate for about 30 minutes.

In a pot, add dhal, cloves, cinnamon stick, cardamon, curry leaves, sliced onion, pounded ingredients and water.  Bring to  a simmer and cook dhal for about 20 minutes or until they are almost tender.

In a big pot, heat 4 tbsp oil and add the sliced onions.  Stir-fry until the onions are light brown in colour.  Add the curry leaves and chillies, if using.  Then, add in the marinated chicken pieces and stir well.

Add in the dhal mixture and stir well.  Cover pot and cook over medium heat for about 15 to 20 minutes or until the chicken, potatoes and carrots are tender.  Then, add in the tamarind juice and stir well.  Lastly, add coconut milk and season to taste.  Serve with rice or roti prata.

Bon Apettit!

Roast Rolled Turkey served with Apple-Sour Cabbage & Potatoes

Putenrollbraten auf Apfel-Sauerkraut is one of our family's favourite dish and perfect to be served during the cold months.  It is simple to prepare and tastes good!

Ingredients (serves 4 persons):
1 kg ready rolled turkey with no filling (Putenrollbraten)
2 tbsp cooking oil
500 g or 1 can (850 ml) sour cabbage (Sauerkraut)
1 medium-size onion, to be finely diced
2 bay leaves
6 pcs dried juniper berries (Wacholderbeeren)
1 bottle (370 ml) stewed apple sauce (Apfelkompott)
1/4 litre apple juice
1/8 litre water
1/2 tsp instant vegetable stock granules

Method:
Wash and wipe dry rolled turkey.  Season with salt and pepper.  Leave aside.

Heat oil in a roasting pan and brown rolled turkey on all sides.  Remove to a plate. Then, add diced onions and stir-fry until they are translucent.  Add in bay leaves, juniper berries and sour cabbage.  Cook for about 5 minutes before adding the stewed apple sauce, instant vegetable granules and apple juice. Season to taste.

Return rolled turkey to roasting dish and bake covered in a preheated fan oven at 150° C for about 60 minutes.  Remove lid and bake for another 30 minutes.

To serve, slice turkey meat into thick slices and serve with Sauerkraut and boiled potatoes.

Bon Appetit!

Saibling Müllerin served with Parsley Potatoes & Steamed Broccoli

Normally, I will use Forelle (Trout) to prepare this simple dish but today, I used Saibling (Arctic Char). Both fishes taste great!

Ingredients (serves 2 persons):
2 medium-size Saiblinge (Arctic Char) or Forellen (Trout), to be cleaned and descaled
salt and pepper to taste
sufficient flour to coat
sufficient butter to shallow fry
2 tbsp sliced almonds

Method:
Season fish inside out with salt and pepper.  Then, coat in flour and shake off excess flour before frying.  Heat butter in a big pan over medium heat.  Add fish and fry for about 8 minutes or until the underside is golden brown.  Turn over fish carefully and continue frying until done. Remove to serving plate.

Add sliced almonds to remaining butter in pan and stir-fry until golden brown.  Once done, spoon almonds together with the hot butter over fish.  Serve with parsley potatoes and broccoli or fresh salad.


Parsley Potatoes
Ingredients:
8 medium-size potatoes, to be peeled
salt to taste
50 g butter
1 tbsp chopped parsley

Method:
Place potatoes and salt in a pot.  Add enough water to half cover the potatoes.  Bring to boil. Then, put on lid and reduce heat to medium.  Cook for about 20 minutes or until potatoes are done.  Drain water away and return pot to stove.  Add butter and lightly swirl the pot in order that the potatoes are covered with butter.  Sprinkle with chopped parsley before serving.

Bon Appetit!

Kerepek Ubi Pedas

Literally translated, Spicy Cassava Crisps is a very popular malay snack in Singapore, Malaysia and Indonesia.  This snack is made of fried tapioca crisps, peanuts and crispy anchovies in sambal.

Ingredients:
750 g fresh tapioca, to be peeled and cut into lengths
200 g kacang tanah with skin (red peanuts)
100 g ikan bilis (dried anchovies), to be cleaned
oil for deep-frying

1 tbsp fresh tamarind, to be mixed with a little water
1 tsp aji-no-moto (optional) note:  I omitted this ingredient
salt and sugar to taste

Blended Ingredients:
30 stalks dried chillies, to be cut into pieces and soaked in warm water
2 stalks fresh chillies, to be sliced
2 shallots, to be peeled and sliced
1 clove garlic, to be peeled and sliced
1/2 tsp shrimp paste (belacan)

Method:
Heat some oil in a wok and add in the blended ingredients.  Stir-fry over medium heat until fragrant. Then, add in tamarind juice and let it simmer until the colour darkens. By cooking it longer, the colour will become dark red, if one wishes.  Check seasoning.  Once done, remove from heat and leave aside to cool down completely.

Slice tapioca lengths into thin slices by using a vegetable cutter.  Heat enough oil in a wok over medium heat for deep-frying.  Add tapioca slices and deep-fry until light golden brown in colour.  Remove to a tray which is lined with kitchen paper.  Repeat until all tapioca slices are used up.

In the same oil, deep-fry the peanuts over medium heat until light brown in colour or until cooked. Remove and drain on kitchen.  Then, deep-fry the ikan bilis until crispy. Remove and drain on kitchen paper.

Ensure that all ingredients are cooled down completely before combining together. Stir gently to coat the fried ingredients with the sambal (chilli sauce).  In order that the tapioca chips and ikan bilis stay crispy, I suggest that you spread them on a baking tray and bake in a preheated fan oven at 180° C for about 10  to 15 minutes.  Once done, leave to cool down completely before storing in an airtight container.

Bon Appetit!

Samosa

Samosas are deep-fried or baked pastries which contain a savoury filling i.e. potatoes, onions, green peas, minced meat, etc.  These appetizers or snack have a distinct triangular shape and may also be served with chutney.

Pastry Ingredients:
500 g plain flour, to be sieved
2 tbsp oil
salt to taste
180 ml lukewarm water or enough water to form a stiff dough

Filling Ingredients:
750 g boiled potatoes, to be peeled and diced
3 medium-size green chillies, to be seeded and finely chopped
100 g frozen green peas (optional)

3 tbsp cooking oil
2 tsp cumin seeds
4 tsp coriander powder
2 tsp garam masala powder
4 tsp amcur powder (dried mango powder)
1 tsp chilli powder or to taste
salt & pepper to taste

oil for deep frying

Method:
In a mixing bowl, add flour, salt and oil.  Then, add lukewarm water gradually and knead by hand or hand mixer for about 15 minutes.  Leave aside for about 30 minutes.

In a pot, heat oil on medium heat.  Add cumin seeds and stir-fry until they start to pop.  Add frozen green peas (if using) and chopped green chillies.  Stir-fry for about a minute.  Then, add coriander powder and garam masala powder.  Stir well before adding the diced potatoes.  Lastly, add in amcur powder and stir well.  Season to taste with salt, pepper and chilli powder.  Leave aside to cool.

Knead dough again for a few minutes.  Roll out dough to a thickness of 4 mm and cut out circles by using a 10 cm round cutter.  Roll the cut-out circle dough into a larger and thinner circle.  Divide circle into half.  Take one half of dough in hand and brush a little water along the sides.  Shape dough into a cone by overlapping the cut sides together.  Hold the dough cone as if you are holding an ice cream cone with the overlapping seam facing you.  Fill cone with about 2 tbsps filling and push the filling lightly.  Fold the nearest dough flap over filling away from you.  Then, bring the other dough flap over to seal to form a triangle.  Arrange on a baking tray and repeat procedure until all dough and filling are used up.

Note:  Do not dust the worktop with flour before rolling or knead more flour into the dough.

Heat oil in a wok over medium heat.  Do ensure that the oil is not too hot.  Deep-fry the samosas until golden brown.  Remove to a tray which is lined with kitchen paper.

Bon Appetit!

Banana-Chocolate Muffins with Buttercream Frosting

These muffins (without frosting) are quick to prepare and are perfect for those who have allergy towards dairy products.

Ingredients (yields 12 pieces):
2 medium-size eggs
100 g brown sugar
80 ml cooking oil
375 g ripe bananas, to be peeled and lightly mashed with a fork

190 g plain flour
1/2 tsp bicarbonate of soda (Natron)
2 tsp baking powder
75 g Schoko-Tröpfchen or chocolate chips

Method:
Arrange muffin paper cases in the muffin tin and preheat oven to 160° C (fan oven).  Sift flour, bicarbonate of soda and baking powder together into a bowl.  Add chocolate chips and mix well.

In a separate bowl, whisk eggs lightly.  Add in brown sugar and cooking oil.  Mix well and then, add mashed bananas.  Mix thoroughly before adding the flour mixture.  Fold in flour mixture carefully.

By using 2 tablespoons, spoon the dough mixture into the muffin cases (about 3/4 full) and bake for about 20 - 25 minutes or until golden brown.  Remove muffins from tin and let them cool on a wire gitter.


Buttercream Frosting
Ingredients:
150 g soft butter
250 g icing sugar
a few drops of vanilla aroma (optional)

Method:
Beat soft butter until white and creamy.  Add in sieved icing sugar and mix thoroughly.  Lastly, add in a few drops of vanilla aroma.  By using an icing bag with a star nozzle, pipe out frosting onto the top of muffins.  Decorate accordingly.

Happy Baking!

Beef Curry Puff with Egg

A few days ago, I prepared Epok-Epok Daging (Beef Curry Puffs with Minced Beef & Potatoes Filling).  To make the dough, I used butter (or margarine) instead of oil.  This time, I used cooking oil in the dough and add a piece of hard-boiled egg in the filling.

Note:  There are two videos showing how to "pleat" the edges of the curry puffs.  If you are using a noodle maker, divide your dough into about 25 g portions.

Dough Ingredients (yields 30 pcs):
600 g  plain flour
pinch of salt or according to taste
10 tbsp cooking oil
225 ml water

Method:

Sieve flour into a mixing bowl.  Add salt and cooking oil.  Use the "rubbing-in" method i.e. use your finger tips to rub-in all ingredients.  Lastly, add water a little at a time until a soft and pliable dough is formed.  It is advisable to use the kneading hook of the mixer.  Cover bowl with a damp cloth and leave aside for about 30 minutes.

Filling Ingredients:

150 g minced meat (beef or lamb)
5 medium-sized potatoes, to be peeled and diced
1 big onion, to be peeled and diced
1 tbsp (level) meat curry powder
2 tbsp oil
6 hard-boiled eggs, to be cut into wedges

Method:
Heat oil in a pot over medium and add the onion.  Stir-fry until the onions are translucent, then add in minced meat.  Stir-fry until meat changes colour, then add in curry powder and stir well. Then, add in the diced potatoes and cover pot. Reduce heat and cook over medium heat for a further 10 minutes or until diced potatoes are tender.  Season with salt.  Leave aside to cool down completely.

Roll out dough to a thickness of 3 mm.  Use a dough cutter (about 8 cm Ø) to cut circles.  Roll out each circle to make it a bit thinner.  Place about two tablespoons filling and an egg wedge in the upper half circle of dough.  Bring the lower half dough over the filling and press the sides lightly.  Lift up the dough and pinch the sides decoratively. Place on a baking tray which is lined with baking paper. Repeat procedure until dough is used up.  Tip:  Do have a look at these videos on how to pleat the curry puffs.

Heat oil (enough oil for deep-frying) in a wok over medium heat.  Add a few epok-epok at a time and fry slowly until golden brown on both sides.  Tip:  Do not fry them over high heat or else the skin of your epok-epok become rough instead of smooth.

Bon Appetit!

Fish Head Curry

Fish Head Curry is a dish where the head of a Red Snapper or Ikan Merah is cooked in a curry gravy with either okra (ladies fingers) or brinjals.  This dish is very popular in Little India in Singapore and is normally served on a banana leaf with rice, pappadum (papadam) and condiments. The following recipe uses the head of a salmon because it is difficult to find the head of a red snapper in Germany.

Ingredients:
1 head of a salmon or red snapper, to be rubbed with salt and washed clean

10 pcs okras (ladies fingers), to be washed and the tops cut off
2 tbsp fresh tamarind, to be mixed with 2 or 3 cups of water in a big bowl
salt to taste

1 medium-size tomato, to be left whole
1 stalk red chillie, to be left whole
1 stalk green chillie, to be left whole
1 medium-size onion, to be peeled and coarsely sliced
2 pips garlic, to be sliced
3 tbsp (heaped) fish curry powder
1 twig curry leaves, to be plucked
150 ml water

Stir-fry Ingredients:
1 big onion, to be peeled and finely sliced
1 twig curry leaves, to be plucked
2 tsp rempah tumis ikan (coarse fish curry spices)
2 tbsp oil

Method:
In a large bowl, mix together tomato, green and red chillies, sliced onion, sliced garlic, fish curry powder, curry leaves and water.  Then, add tamarind juice through a sieve and mix well. Leave aside.

In a big pot, heat oil and add the stir-fry ingredients.  Stir-fry for about a minute and then, add okras.  Fry until fragrant and then, add the other ingredients except the fish head.  Mix well and cover pot.  Cook over medium heat and let it simmer for about 20 minutes or until the okras are tender.

Add in fish head and cook further until done.  Season with salt to taste.  Serve with white rice and pappadums.

Bon Appetit!

Nasi Lemak

Nasi Lemak is a fragrant rice dish cooked in coconut milk.  It is a simple breakfast dish and can be elevated to an elaborate dish by adding fried chicken, prawn sambal, stir-fried vegetables, etc.

Ingredients (serves 4 to 6 persons):
450 g rice grains
700 ml coconut milk (taken from a 400 ml can and 300 ml water)
salt to taste
1 cm fresh ginger, to be peeled and crushed
2 pandan leaves, to be tied into a knot

Method:
Wash rice by running water through a sieve and add to pot.  Add diluted coconut milk, crushed ginger, pandan leaves and salt to taste.  Bring to boil.  Once coconut milk has evaporated, reduce heat to minimum and cook with lid on for about 15 minutes.  Stir rice and cook with lid on for another 30 minutes or until rice is cooked.  Alternatively, cook the rice in a rice cooker. Once rice is done, flake with a fork and discard the pandan leaves and ginger piece.

Serve with sambal, cucumber, shredded omelette, fried peanuts and fried anchovies or fried fish.

Sambal Tumis
Ingredients:
1 tbsp fresh tamarind, to be mixed with a little water
1 tsp aji-no-moto (optional) note:  I omitted this ingredient
salt and sugar to taste

Variations:  Sambal Tumis can be served with boiled eggs, fried anchovies or prawns.  The latter are to be cooked together with the sambal.

Blended Ingredients:
40 stalks dried chillies, to be cut into pieces and soaked in warm water
5 stalks fresh chillies, to be sliced
1 big onion, to be peeled and sliced
1 clove garlic, to be peeled and sliced
1 tsp shrimp paste (belacan)

Method:
Heat some oil in a wok and add in the blended ingredients.  Stir-fry over medium heat until fragrant.  Then, add in tamarind juice and let it simmer until the colour darkens.  By cooking it longer will intensify the colour if one wishes.  Check seasoning.  Once done, remove from heat and leave aside.

Note:  One may also serve Nasi Lemak as shown below:

From left:  fried fish (I used trout), sambal tumis, fried french beans with dried prawns, fried anchovies & peanuts, cucumber slices and shredded omelette (on top of rice).

Bon Appetit!

Epok-Epok Daging (Beef Curry Puffs)

Epok-Epok Daging or literally translated:  Beef Curry Puffs is a popular snack in Singapore and Malaysia.  They are deep-fried pastry shells filled with curry flavoured minced beef. Others are filled with vegetables, sardines or potatoes & egg, etc.  Following recipe yields 30 pieces.

Note:  There are two videos showing how to "pleat" the edges of the curry puffs.  If you are using a noodle maker, divide your dough into about 25 g portions.

Dough Ingredients:
600 g  plain flour
pinch of salt or according to taste
125 g butter or margarine
2 eggs, to be beaten lightly
200 to 240 ml water - it all depends on your flour, you might use less water

Method:

Sieve flour into a mixing bowl.  Add salt and butter.  Use the "rubbing-in" method i.e. use your finger tips to rub-in all ingredients.  Then, add in beaten eggs and rub-in well. Lastly, add water a little at a time until a soft and pliable dough is formed.  It is advisable to use the kneading hook of the mixer. Cover bowl with a damp cloth and leave aside for about 30 minutes.

Filling Ingredients:

200 g minced meat (beef or lamb), one can use meat which need to be cut into small bite pieces
6 medium-sized potatoes, to be peeled and diced
1 big onion, to be peeled and diced
1 tbsp meat curry powder
2 tbsp oil

Note:  Meat can be omitted.  Instead, one can add a wedge of hardboiled egg when putting the filling into the pastry shell.

Method:
Heat oil in a pot over medium and add the onion.  Stir-fry until the onions are translucent, then add in minced meat.  Stir-fry until meat changes colour, then add in curry powder and stir well. Then, add in the diced potatoes and cover pot. Reduce heat and cook over medium heat for a further 10 minutes or until diced potatoes are tender.  Season with salt. Leave aside to cool down completely.

Roll out dough to a thickness of 3 mm.  Use a dough cutter (about 8 cm Ø) to cut circles. Roll out each circle to make it a bit thinner.  Place about two tablespoons filling in the upper half circle of dough. Bring the lower half dough over the filling and press the sides lightly. Lift up the dough and pinch the sides decoratively. Place on a baking tray which is lined with baking paper.  Repeat procedure until dough is used up.

Heat oil (enough oil for deep-frying) in a wok over medium heat.  Add a few epok-epok at a time and fry slowly until golden brown on both sides.  Tip:  Do not fry them over high heat or else the skin of your epok-epok become rough instead of smooth.

Bon Appetit!

Simple Fried Pineapple Rice

A pleasant change to the usual Chinese Fried Rice.  This simple dish is quick to prepare and any kind of vegetables or sausages can be added.

Ingredients (serves 4 persons):
350 g cooked rice
200 g chicken breast, to be coarsely diced
200 g fresh prawns, to be shelled and deveined
100 g french beans, to be sliced
100 g fresh or canned pineapple, to be coarsely diced
1 red bell pepper, to be deseeded and diced
1 tbsp chopped garlic
2 eggs
cooking oil
2 tbsp margarine or ghee
chopped spring onions (for garnishing)
fried shallots (for garnishing)

Seasoning Ingredients:
1 tbsp fish sauce
a dash of Worcestershire sauce
a dash of light soy sauce
salt & pepper to taste

Method:
Mix diced chicken with fish sauce and leave aside for about 20 minutes.  Heat some oil in a wok and fry diced chicken until slightly golden brown in colour.  Remove and set aside.

Heat a little oil in wok and add both eggs.  Scramble the eggs with a wooden spatula into small pieces.  Remove and set aside.

Heat margarine in wok and stir-fry chopped garlic, french beans, bell pepper, prawns and pineapple over high heat for about 3 minutes.  Reduce heat and add chicken, cooked rice, scrambled eggs, Worchester sauce and light soy sauce.  Stir well and season with salt & pepper to taste!

Garnish before serving!

Bon Appetit!

Kuih Talam Ubi (Steamed Tapioca Cake)

Literally translated, it is called Steamed Tapioca Cake or Cassava Cake.  It is a popular traditional malay kuih in Singapore, Malayia and Indonesia.  The main ingredient for the top layer is coconut milk whereas the bottom layer consists of grated tapioca, grated coconut and palm sugar.

Ingredients for bottom layer:
650 g grated tapioca (from about 1.5 kg tapioca)
200 g grated coconut (skinned)
100 g castor sugar
200 g palm sugar (to be sliced and chopped) or dark brown sugar
1 tsp salt
1 cup (250 ml capacity) water
1 tsp chocolate colouring (liquid), optional

Method:
Squeeze the grated tapioca in a coarse muslin cloth until dry.  In a large bowl, combine all ingredients together.  Slightly oil a springform (round cake tin with loose bottom) - 24 cm diameter. Add mixture to springform and spread evenly.  Steam for about 25 to 30 minutes.

Ingredients for top layer:
800 ml (2 cans) coconut milk
80 g rice flour
50 g castor sugar
40 g plain flour
1/2 tsp salt

Method:
In a bowl, combine all ingredients together and mix well.  Strain mixture through a sieve into a medium-size pot.  Cook mixture over low heat, keep stirring until the mixture thickens.  It is important to keep stirring or else the mixture will get lumpy.

Pour mixture over bottom layer and spread evenly.  Cover springform with aluminium foil and steam for about 30 minutes or until the top layer is done.

Before serving, cut kuih into diamond shapes.

Bon Appetit!

Shepherd's Pie (Cottage Pie)

Shepherd's Pie or Cottage Pie is a minced meat pie topped with a whipped potato crust.  There are various ways of preparing the filling and this time, I added a can of baked beans.  I must say that the baked beans gave a delicious flavour to the pie!

Ingredients (serves 4 - 6 persons):
10 medium-size potatoes or 5 large potatoes
salt and ground pepper to taste
4 tbsp butter or margarine
6 tbsp fresh cream

3 tbsp cooking oil
500 g minced beef
2 big onions, to be peeled and finely diced
2 medium-size carrots, to be peeled and finely diced
2 large tomatoes, to be chopped
6 mushrooms, to be cleaned and sliced
2 tbsp chopped parsley
1/2 beef stock cube, to be dissolved in 1/2 cup hot water
1 tsp Worcestershire sauce
1 can (415 g) baked beans
1 - 2 tbsp cornflour, to be mixed with 3 - 4 tbsp water
1 cup (250 ml capacity) grated cheese (one may use Edamer alone or Cheddar mixed with Parmesan)
butter

Method:
In a pot, add potatoes, 1 tsp of salt and enough water to cover potatoes.  Bring to boil.  Once boiling, cover pot and reduce heat to medium.  Cook for about 20 minutes or until the potatoes are tender.  Once done, drain and leave them aside to cool down.  Peel and mash the potatoes in a large bowl.  Add butter, cream and season with salt and pepper.  Whip mixture well until a light mash is achieved.  Leave aside.

In a large pan, heat 3 tbsp oil and fry the onions until they turn translucent.  Add minced beef and stir-fry until they change colour.  Add diced carrots, tomatoes, mushroom, parsley and stir well. Then, add beef stock and Worcestershire sauce.  Stir again before adding the baked beans.  Let mixture cook for about 5 minutes before adding the cornstarch mixture.  Cook until sauce has thickened.  Once done, remove from heat and transfer to an ovenproof dish.  Allow meat mixture to cool down before adding the mashed potato or else the potato layer will sink in the filling.

Spread mashed potato evenly over meat mixture.  Rake top with a fork to form ridges.  Then, sprinkle cheese over top and dot with butter.  Bake in a preheated oven (conventional - no fan) at 200° C for about 40 minutes or until the top is brown and crispy.  Once ready, serve with any kind of salad.

Another variation (without baked beans):  add 1 tbsp tomato ketchup or paste, 1 cup beef stock (use 1 beef stock cube instead of 1/2) and 250 g frozen peas.  The rest of the ingredients remain the same.

Salad Dressing Ingredients:
3 tbsp sunflower or corn oil
3 tbsp vinegar
2 tbsp honey
salt and pepper taste

Method:
Mix all ingredients together.  One can serve any salad with this dressing.

Bon Appetit!

Chicken Congee (Porridge)

Congee is a type of rice porridge which is popular in Asian countries.  When it is prepared as a plain rice porridge, it is normally served with some side dishes.  It can also be served as a complete meal by adding meat i.e. chicken, beef or pork.  The consistency of the porridge is achieved by boiling rice until it disintegrate after prolonged cooking in water.

Ingredients (serves 4 persons):
350 g rice grains, to be washed
enough water
1 big onion, to be cut into wedges
2 cm fresh ginger, to be peeled, sliced and cut into sticks
a few drops of sesame oil
salt and pepper to taste

2 chicken thighs
1 cube chicken stock

Garnishing Ingredients:
2 spring onions, to be finely sliced
fried shallots

Method:
In a pot, add chicken thighs, chicken stock cube and enough water to just cover chicken.  Bring to boil over medium heat.  Cover pot and simmer for about 25 minutes or until chicken meat is tender. Once done, remove chicken and leave aside.  Once the chicken thighs are cooled down, shred them into thin pieces.

In a big pot, add rice grains and enough water to cover rice.  Bring to a simmer over medium heat.   Whenever the porridge gets dry, add the chicken stock a ladle or two at a time.  One might need to add more water in order that the mixture becomes thick.  It is advisable to add hot water and don't forget to keep stirring.  Once the rice grains become completely disintegrated and the mixture becomes thick, add the onion wedges and sliced ginger.

Then, add in shredded chicken and mix well.  Lastly, add in a drop or two sesame oil and season with salt & pepper to taste.

Serve garnished with sliced spring onions and fried shallots.  For those who like it spicy, serve sliced fresh green or red chillies in soy sauce on the side.

Bon Appetit!

Roti John

Roti John is a popular Malay breakfast or snack.  It is basically an omelette sandwich with minced meat (i.e. beef, mutton or chicken), eggs and chopped onions.  This snack is normally served with either tomato ketchup or chilli sauce.  The salad on the side is optional.

Ingredients (serves 4 persons):
250 g minced beef or mutton or chicken
1/2 tsp meat curry powder
a little salt

2 medium-size onions, to be chopped
6 eggs, to be beaten lightly
1 baguette

oil for shallow frying

Method:
In a small pan, heat a little oil and add minced meat.  Stir-fry until almost dry.  Then, add curry powder and salt to taste.

Cut baguette into 4 portions and then, cut each portion in two.  On each halved portion, add chopped onions and minced meat.  Add beaten egg by teaspoonfuls on top.  Heat some oil in a pan over medium heat.

Place a wooden spatula on top and then, invert the baguette onto the spatula.  This is to avoid the minced meat/egg mixture from dropping off.  Slide the baguette off the spatula into the pan.  By using a pastry brush, brush the top and sides of baguette with egg mixture.  Brown all sides before removing to a plate.  Repeat procedure with the rest of the baguette halves.

Serve with tomato ketchup or chilli sauce.


Salad Dressing
Ingredients:
3 tbsp sunflower or corn oil
3 tbsp vinegar
2 tbsp honey
salt and pepper taste

Method:
Mix all ingredients together.  One can serve any salad with this dressing.

Bon Appetit!