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An Unofficial Singapore Food Homepage and collection of Malaysian restaurants in overseas
Try our durians (King of Fruits)
Do it yourself ?
Satay ( managed to squeeze it from my good pal Pak Ali, Seksyen 17 Satay King)
Enjoy !
Ingredients:
1 cup rice 3 screwpine leaves salt to taste 1 grated coconut
Method:
Clean the rice and drain Squeeze out 2 cups of thick coconut milk with screwpine leaves. Add in salt. If you desire, you can also add in some sliced shallots and ginger. Serve this rice with sliced hard-boiled eggs, cucumber and sambal ikan bilis.
2 ) Sambal Ikan Bilis
Ingredients:
1 bombay onion 1/2 cup dried ikan bilis ( anchovies ) 1 clove garlic 2 tbsps tamarind juice 4 shallots 8 dried chillies Prawn paste ( belacan) ( Optional ) Salt and sugar to taste
Method:
Fry the ikan bilis until crisp and put aside. Grind the prawn paste together with shallots, garlic, deseeded dried chillies. Slice the bombay onion into rings. Heat 2 tbsps oil in a pan and fry the ground ingredients until fragrant. Add in the onion rings. Add tamatind juice, salt, sugar. Cook, stirring occasionally until the gravy thickens. Add in the ikan bilis and mix well. Serve with steaming hot Nasi Lemak.
1.5 kg chicken -deboned 1 stalk lemon grass 1 tsp sugar 1 tsp cummin 1 tsp coriander 1/2 tsp powdered cinnamon 2.5 cm piece fresh turmeric 8 shallots salt to taste
Method:
Cube the chicken meat, drain and put aside. Grind coriander, cummin, tummeric, peanuts, salt and sugar. Mix this with the powdered cinnamon, diced shallots and 1 tbsp cooking oil, marinate the chicken with this mixture. Using special skewers, skewer 5 pieces of meat on one skewer, as in Kebabs. Gril over burning coal, constantly sprinkling cooking oil over the meat using crushed lemon grass. Turn over and continue grilling until the chicken is cooked Serve with peanut sauce.
Ingredients:
B) Peanut Sauce 1 cup sugar 1 bombay onion 1/2 cup tamarind juice 2 stalks lemon grass 2.5 cm piece ginger 3 tbsps pounded chilies 300 gms peanuts - roasted A piece of galangal salt to taste
Method:
Grind the roasted peanuts. Put aside grind lemon grass, ginger and galangal until fine slice bombay onion and stir fry until soft add in ground chillies and the other ground ingredients add in tamarined juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens. To serve, arrange a few sticks of satay on a plate and serve with abowl pf peanut sauce, cucumber . Satay also goes very well with compressed rice.
Ingredients:
1 tsp shrimp paste 1 kg rump steak ( beef/chicken/mutton ) 1 stalk lemon grass
----------------------- 1 tsp salt 1 tbsp sugar 1 tbsp soya sauce ------------------------
3 stalk lemon grass - sliced thinly 120gms grated coconut - fried and pounded
4 slices galangal 5 candlenuts } Ground
2 tbsp curry power - blended with 2 tbsps water
30 dried chillies 120 gms shallots 4 red chillies 1 clove garlic 2 cm piece ginger 1/2 cup thick coconut milk - extracted from 1/2 grated coconut 8 tbsps oil
Method:
Heat oil and fry ground ingredients and curry powder until fragrant Add in half of the coconut milk and fry until the oil separates Add in the soya sauce mixture and steak. Add in also the fried grated coconut and lemon grass. Stir fry for 10 minutes. Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour. Increase heat to reduce gravy until it is thick and oilly.