Ingredients

400    gm     Pumpkin Whole

50      gm     Onion Sliced

30      gm     Leek sliced

20      gm     Butter

1,2     litter   Chicken Stock

200    ml      Cream UHT

Salt and pepper to taste

Method

1)     Roast pumpkin in the oven until skin can be removed easily

2)     Sweat sliced onion, leek in butter till soft

3)     Add in pumpkin, stock and season with salt and pepper

4)     Bring to boil and simmer till pumpkin are very soft

5)     Place in a food processor, strain through strainer

6)     Bring to a boil again, add in cream and season to taste

INGREDIENTS :

800      gr         beef oxtail                                50        gr         onion

50        gr         carrot                                       20        gr         celery

20        gr         celery                                      20        gr         leek

100      gr         sambal tomat0                         20        gr         shallot sliced

20        gr         garlic sliced                             200      gr         tomatoes (quartered)

5          gr         spring onion (diamond)           5          ml        lime juice

25        ml        sweet soy sauce                     1          gr         lemon leaves

5          gr         lemongrass                             1          gr         salam leaves

PREPARATION INSTRUCTION :

1. Boiled the oxtail all the vegetables until cooked, set aside

2. Fried the oxtail,

3. Sautéed shallot, garlic, lemongrass, salam and lemon leaves

4. Add sambal tomato, oxtail, lemon jc, soy sauce

5. Adjust seasoning, add tomatoes and spring onions

Ingredients

1          pce                  whole chicken cleaned

300     gr                     rice

50        gr                     corn oil

50        gr                     ghee

250     gr                     minced lamb

200     gr                     chopped onions

80        gr                     mixed nuts (pistachio, almond, pine nuts)

10        gr                     salt

                                    white pepper

10        gr                     sumak

5          gr                     cinnamon powder

100     gr                     sliced carrots

50        gr                     sliced celery

200     gr                     sliced onions

50        gr                     peeled garlic

Method of Preparation

season chicken an sear in hot oil.

place onion, celery, carrot and garlic into a roasting pan place chicken on top

add 500 ml of water, place in a pre heated oven and cook until chicken is tender.

fry chopped onion and minced lamb in a pot, add the spices and brown well.

add the rice and half of the cooking liquid from the chicken.

cover the pot and cook rice in the oven for 30 to 40 minutes.

to serve arrange rice on a platter, carve chicken into 8 pieces

and top with mixed nuts.

reduce the remaining cooking liquid from the chicken to half

and serve on the side

Lettuce                  2 kg

Tomato                 1 kg

Cucumber             1 kg

Green pepper        1 kg

Onion                   1 kg

Garlic                   20 gr

Mint                     20 gr

Parsley                 100 gr

Arabic bread         1 pcs

Sumac                  30 gr

Lemon juice           1/4 ltr

Salt                        30 gr

Olive oil                 200 gr

Preparation:

1.     Clean and cut lettuce, tomato, cucumber, green pepper and onion for mixed salad.

2.     Peel bread and break into small pieces.

3.     Mix the all ingredients. Add olive oil.

4.     Seasoning with Sumac, Salt and Lemon juice.

1. STOCK

INGREDIENTS

1,5 LT CHICKEN STOCK

30 GR LEMON GRASS

30 GR CORIANDER ROOTS

10 GR SMALL GREEN CHILLI, CHRUSED

3 GR LEMON LEAVES

3 GR WHITE SUGAR

10 GR GALANGGAL, SLICED

20 GR CHILLI PASTE

30 ML FISH SAUCE

100 ML LIME JUICE

PREPARATION INSTRUCTION

A)     PLACE ALL INGREDIENTS IN A STOCK POT AND SIMMER FOR 1 HOUR.

B)      STRAIN AND IF NECASSARY ADJUST SEASONING

2. NOODLE

INGREDIENTS

400 ML TOM YAM STOCK

20 GR LEMON GRASS

15 GR SMALL GREEN CHILLI, CHRUSHED

50 GR STRAW MUSHROOMS

3 EA LEMON LEAVES

120 GR PRAWNS, 21/25

100 GR RICE VERMICELLI

5 GR FRESH CORIANDER

PREPARATION INSTRUCTION

A)     CU T THE LEMON GRASS IN 5 CM PIECES.

B)      BOIL THE RICE VERMICELLI

C)      HEAT UP THE STOCK AND ADD ALL INGREDIENTS EXCEPT THE PRAWNS AND THE NOODLES.

D)     SIMMER FOR 1 MINTE.

E)      ADD PRAWNS , LET BOIL ONE TIME AND POUR THE HOT STOCK OVER THE NOODLES.

F)      GARNISH WITH FRESH CORIANDER LEAVES ON TOP.

Serve: 2portions

Ingredients

200    gm     Chicken Minced

50      gm     Crab Meat

10      gm     Carrot Chopped

10      gm     Black Mushroom Chopped

10      gm     Bean Sprout

10      gm     Taro roots Julienne

10      gm     White Turnip Chopped

10      gm     Onion Chopped

10      gm     Glass Noodle Shortly cut

3        pc      Eggs

10      gm     Sugar

20      ml      Oyster Sauce

2-3     dash   Sesame Oil

Salt and Black Pepper to taste

20      ml      Fish Sauce

2        gm     Chinese Five Spice

5        pc      Spring Roll skin

3        liter    Cooking Oil

Method

Mix all ingredients in a bowl till well mix. Roll into a spring roll skin and deep fry.

Serve: 2 portions

Ingredients:

30      gm     Bean Sprout cleaned

30      gm     Mushroom Julienne

30      gm     Leek Julienne

30      gm     Carrot Julienne

30      gm     Onion Sliced

30      gm     Chinese cabbage

10      gm     Garlic Chopped

20      ml      Corn Oil

20      ml      Soy Sauce

10      gm     Salt

5        gm     Sugar

10      gm     Black Pepper Powder

20      ml      Oyster Sauce

2        sheets Spring Roll Skins

2        liters   Cooking Oil for frying

Method:

Heat a wok or large frying pan over a high heat. Add in the cooking oil for the filling and, when it is very hot and slightly smoking, add in the onion, garlic, spring onion and shallots and stir fried for 3 minute. Then add in the Soya sauce, oyster sauce mix well then add all the seasoning and stir fry until the vegetable are cooked. Strain out any liquid and roll in the spring roll skin to shape like a spring roll. In a wok of hot oil deep fry spring roll until cooked. Serve with sweet chili sauce.

INGREDIENTS :

3.5       KG          SIAMESE RICE

6          TBP        GHEE OIL

7          EA          SHALLOTS SLICED

4          EA          GARLIC SLICED

5          CM          GINGER, SHREDDED

8          EA          CARDAMON

3          CM          CINNAMON STICK

1.3       LT           WATER

1          CAN        EVAPORATED MILK [SMALL]

1          TBP        SALT

3          EA          CELERY

PREPARATION INSTRUCTION :

1.      WASH RICE, DRAIN AND PUT INTO A RICE COOKER

2.      HEAT GHEE IN A WOOK, LIGHTLY BROWN SHALLOTS, GARLIC AND GINGER

3.      PUT IN SPICES AND FRY FOR 2 MINUTES TILL FRAGRANT

4.      ADD WATER, EVAPORATED MILK AND SALT AND BRING TO BOIL

5.      ADD CHINESE CELERY AND POUR THE WHOLE MIXTURE INTO THE RICE COOKER, COOK TILL RICE IS DONE

6.      SERVE WITH MEAT AND FISH CURRIES ACCOMPANIED WITH A PLAIN MIXED VEGETABLE SALAD OR ACAR TIMUN

NOTE :        TO MAKE NASI BRIYANI, FOLLOW THE SAME RECIPE BUT USE                                     BRIYANI RICE INSTEAD OF SIAMESE RICE, AND ADD A FEW SPRIGS OF MINT LEAVES WITH CHINESE CELERY. WHEN RICE IS BOILING AND                  HALF - COOKED, STIR IN A FEW DROPS OF YELLOW COLOURING                                                              MIXED WITH A LITTLE MILK

Ingredients:-

4 chicken leg and thigh,  deboned

and cut into 2 cm (3/4-in) cubes

½ teaspoon chilly powder

2 tablespoon sugar

½ teaspoon salt

12 skewers soak in water for 1 hour

1 stalk lemongrass, thick end lightly bruised,

For brushing oil for brushing

Satay Sauce ( see recipe attach ) for dipping

Cucumber, cubeb, to serve

Spanish onion, cubeb to serve

Ketupat (Rice Cake) cubeb, to serve

Spice Paste

1 teaspoon coriander seeds

2 stalk lemon grass, thick bottom third only,

Outer layer removed, inner part slice

5 shallot, peeled and halved

2 clove garlic, peeled and halved

2 tablespoon oil                                                Serve – 4 portions

Method:

1. Grind the Spice Paste ingredient in a mortar or blender, adding the oil to keep the blades turning.  Mix the paste with the chilli powder, sugar ,salt and turmeric powder,  and marinated the chicken cubeb for at least 12 hours
2. Thread 4 or 5 pieces of the marinated chicken onto each skewer until all the chicken pieces are used up.  Grill the chicken over a hot charcoal fire or in a pan, constantly brushing with a stalk of lemon grass dipped in the oil.  Turn the skewer frequently to prevent the meat from burning.  The chicken should be slightly charred on the outside and just cooked on the inside.  Alternatively, grill the chicken under an oven broiler for 10nminit each side.
3. Served with a bowl of Satay Sauce and cubeb cucumber, raw Spanish onion and ketupat or boiled rice on the side.

Note: Ketupat are compressed rice cake similar to lontong, they are packed beautifully woven coconut leaves or daun palas and boiled in water.  Alternatively, used the plastic bag and feel ½ off the plastic with rice and boiled in water.  The rice cakes the shape of the case and usually serve quartered.  These traditional festive cakes dress every table during many celebrations in

Malaysia

.  Ketupat are sold in Malay food store.

Makes 12 stick Prepareration time:  30 mins+12 hours marination 

Cooking time: 10 mins

Satay Sauce (Peanut Sauce)

Ingredients:-

4 table spoon oil

½ cup (75 gr) roasted peanuts, skins discarded and coarsely ground

½ cup tamarind pulp soaked in 2 tablespoon water, mashed and then strain to obtain juice

½ cup (125ml) water

1/4 teaspoon salt

1 tablespoon sugar

Spiced paste:-

1 tablespoon coriander seed

½ teaspoon cumin seed

2 stalk lemon grass, thick bottom third only, outer layer removed, inner part sliced

1 ½ cm galangal root, sliced

4 dried chili, cut into lengths and soak in warm water

3 cloves garlic

2 shallot, peeled and halved

1. Grind the Spiced Paste ingredients in the mortar or blender,  adding

      a little oil if necessary to keep the blade turning.

2. Heat the oil in a saucepan over medium to high heat and stir-fried the Spice Paste for 3 to 5 minutes until fragrant.  Add the peanuts, tamarind juice and water, and season with salt and sugar.  Reduce the heat to low and cook for another 3 minutes,  stirring constantly,  then remove from the heat.  Transfer the sayce to a bowl and serve warm or at room temperature.

Note:  You may substitute ½ cup (6 tablespoon) crunchy peanut butter for the crushed peanuts.  Add the peanut butter to the sauce to the sauce and mix thoroughly then remove from the heat.  Satay Sauce can be made in large quantities and can be keep in refrigerator for 2-5 weeks or frozen for 3 month.

Makes 1 cup    Preparation time:  25 minutes                Cooking time:   10 minutes