Hazizah Baba's Javanese-Style Chicken Simmered in Soy Sauce

Over a year ago, a lovely lady Hazizah Baba, shared this recipe with me, which belongs to her mother-in-law. Today, I finally tried cooking this and it turned out absolutely beautiful. My only regret is not having cooked it earlier.....

Ingredients:~

• 8 pieces chicken, marinated with salt & turmeric, then fried till half cooked
• 4 tbsp cooking oil
• 2 large red onions, sliced
• 6 garlic, sliced
• 1 inch ginger, julienne
• 1/4 tsp cinnamon powder
• 1/2 cup of the cream of coconut milk
• 1/2 cup thick, sweet soy sauce
• 1/4 cup tamarind juice
• 2 potatoes, cut into wedges, sprinkled with a pinch of salt & deep-fried till golden brown

For garnishing:~

• 1 red chilli, cut lengthwise
• 1 green chilli, cut lengthwise
• 1 handful, deep-fried crispy shallots

~Method~

1. In a pot, heat the oil on medium flame.
2. Sautee' the onion, garlic & ginger. Sprinkle the cinnamon powder over.
3. Put in the semi-fried chicken. Toss the chicken around to combine the flavours.
4. Pour in the soy sauce & the tamarind juice.
5. When the gravy begins to boil, pour in the cream of the coconut milk. Mix well.
6. Put in the red & green chillies.
7. The potato wedges go in next.
8. Allow to simmer briefly.
9. When serving, sprinkle with crispy-fried shallots.
10. Perfect with white rice. Also wonderful with compressed rice/ketupat! Yummy!

Friends sharing recipes

2

Kambing Masak Merah Pakistan ~ Makcik Gah

The recipe of Kambing Masak Merah Pakistan that Makcik Gah taught me turned out marvellous. However, I knew straight away that it couldn't possibly be the same as the one cooked with Makcik Gah's own hands... :-(

Ingredients to blend:~

• 15 red shallots
• 6 garlic
• 1 inch ginger

Mixed Spices (Rempah Campak):~

• 1 tsp fennel
• 1 tsp cumin
• 1 cinnamon stick
• 6 cardamom
• 2 star anise
• 6 cloves

Other Ingredients:~

• 1/4 cup oil
• 2 kgs lamb, cubed
  
• 1 large onion, sliced
• 1 tbsp ground almond
• 3 tbsp cili powder
• 3 cups beef stock
• 1 carrot, julienne
• 2 potatoes, cubed
• 3 tbsp tomato puree
• 1 large tomato, cut into 6 wedges
• 1 1/2 tsp salt
  

Condiments:~

• 1 stalk spring onions
• 1 stalk chinese celery
• 1/2 cup green peas
• 1 tbsp crispy fried onions

~Method~

1. Heat oil in a pan.
2. Sautee' the sliced onions until it becomes translucent.
3. Put in the mixed spices (rempah campak) till it is fragrant.
   
4. Put in the lamb & coat it with the sauteed ingredients.
5. Put in the blended ingredients. Sautee for a further 2 minutes.
   
6. Add the ground almonds & ground chilli powder.
7. Pour in the lamb stock.
8. When it begins to boil, put in the carrots and potatoes.
9. As soon as the carrots & potatoes become tender, put in the tomato puree & cubed tomatoes.
10. Mix well and allow the gravy to simmer for about 5 minutes or until the gravy slightly thickens.
11. When serving, sprinkle with spring onions, chinese celery, green peas & crispy fried onions.

meat

2

Kuih Kosui Makcik Gah

I try to always be grateful for something everyday. Today, I am grateful for the gorgeous Lompang cups that Nura gave me, which I used when making this Kuih Kosui. I am also grateful for the delicious & super tasty recipe Awa & Naj's mum shared with me. Din I noticed, is so grateful that his tummy is happy!!

~Ingredients~

• 1 cup palm sugar, chopped
• 1 cup coarse white sugar
• 2 pandan leaves
• 8 cups of water
• 3 cups of plain flour
• 2 cups of sago flour
• 1/2 tsp kapur(lime) mixed with 1 cup of water
• 1 coconut, grated only for the white, steamed for 5 minutes & sprinkled with 1/2 tsp salt
  

~Method~

1. Put the palm sugar, coarse white sugar, pandan leaves & 4 cups of water in a pot.
   
2. Boil both the sugars until it has dissolved.
3. Remove from the flame and allow to cool to room temperature.
4. In a large basin, put in the plain flour, sago flour & 4 cups of water.
5. Beat all the ingredients until well combined. Alternately, all the ingredients could be mixed in a blender.
6. Pour the lime water(air kapur) into the batter.
7. Mix in the prepared sugar syrup.
8. Heat the steamer.
   
9. When it boils, place the kosui cups or tray into the steamer & steam for about 2 minutes.
10. Remove the lid & quickly pour the Kosui batter into the cups/tray till it almost reaches the brim.
11. Close the lid and steam for 20 minutes.
12. When done, remove from the steamer and arrange on a tray to cool.
13. When the Kosui is totally cool, remove from the cups and serve on a dish.
14. Sprinkle with grated coconut when serving.
    

tea-time treats

0

Lopes Mak Cik Gah

I felt like a little girl who got a whole bunch of balloons when Makcik Gah stayed for a whole day to teach me 'warisan' dishes. I really loved cooking this Lopes with her from scratch. I guarantee it tastes heaps nicer that the bought ones. Mum said, "A person of Makcik Gah's knowledge of the true traditional authentic food are rare & few. Treasure her."...and I did. I appreciated every second I spent with her & everything she shared with me. I pray for her good health & long life...

~Ingredients~

• 1/2 kg glutinous rice, washed
• 2 cups of water
• 1 tsp air chang/air abu...... I'm not sure why it's called air (as in water) when it actually is clups of powder)
• 35 pieces of banana leaves cut into 5"x10" rectangle sizes, wilted briefly over flame
• 7 rafia strings cut into 2'5" lengths

~Method~

1. Pour the water over the glutinous rice.
2. Sprinkle with air chang evenly over the rice.
3. Mix it in well until the air chang dilutes.
4. Put the rice aside & allow it to rest for about 1 5 minutes or until the rice bloats a little & turns slightly yellowish due to the air chang mixture.

   

5. Pour the rice in a pot & heat it on medium fire.
6. Cook & keep stirring for about 10-12 minutes until all the liquid evaporates. The rice should still have the crunch, when eaten at this stage.
   
7. Transfer it in a bowl.

   

8. Roll the banana leaf into a cone, shiny side out .
   

   

   

   

9. Fill it in with 2 heaped tablespoons of rice. Press tightly until the rice is snug.
10. Flatten the cone to now look like a triangle.

    

    

    

11. Flap the final opened side over, to complete the triangle & seal in the rice.
12. Arrange the filled triangle in stacks of three, with all the corners not in alignment.

    

13. Tie the stack of three triangles with one rafia string at each corner of the triangle.
    
14. This will keep the triangles tightly together when boiling it.
15. When all the triangles have been tied up into 7 batches, place it in boiling water.

    

16. Make sure the Lopes are submerged below the boiling water. Cover the lid.
17. Boil on medium heat for an hour.
18. Remove the Lopes form the water and place in onto a strainer. Allow it to cool.
19. When ready to consume, peel off the banana leaf, coat the Lopes with Grated Coconut & drizzle generously with Palm Syrup.
20. Oh!!! Yummy! I'm desiring it right now!

Ingredients for Palm Sugar Syrup:~

• 1 cup chopped palm sugar
• 1/2 c coarse sugar
• 2 cups of water
• 2 pandan leaves, knotted
  
• 1 tsp sago flour diluted in 1/4 water

~Method~

1. Put the palm sugar, coarse sugar, water & pandan leaves in a pot.
2. Boil on medium heat.
3. After about 10 minutes, pour the sago mixture gradually over the palm sugar syrup.
4. When it thickens, put aside until ready to serve with the Lopes.
   

Ingredients for Grated Coconut:~

• 1 whole grated coconut (white only)
• 1 tsp salt

~Method~

1. Steam the grated coconut over boiling water for about 8 minutes.
2. Remove from steamer & immediately sprinkle with salt.
3. Toss it around until the salt combines.
4. Sprinkle over the lopes when ready to eat.
   

tea-time treats

1

Min's MoHinGa (Min Sway Tin's Burmese Catfish Broth)

Din's college friend whom he has not met for 30 years, came from the United States and stayed with us over the weekend. I was thrilled to bits when he took over my kitchen and taught me how to make the perfect MoHinGha. You are amazing Min! Your MoHinGa is also amazing! Thank you!

Ingredients for broth:~
5 slices of Catfish
3 lemongrass, bruised

Ingredients to pound:~
6 cloves of garlic
1 inch of ginger
2 red chillies
2 bird's eye chillies



Condiments Ingredients :~
5 boiled eggs, halved
8 shallots, sliced thinly & washed
6 garlic, chopped, fried in 2 tbsp of hot oil and 1 tsp turmeric powder till golden brown & crunchy
1 bowl of crushed crunchy rice flour crispies (penderam/tempeyek)
1 lemon, cut into 6 wedges
2 stalks of coriander roots, sliced thinly
8 sliced bird's eye chillies, sliced & soaked in 4 tbsp fish sauce

Other ingredients:~
1 pack of Japanese rice flat noodles (boiled according to package instructions or for about 8 minutes with 1 tsp oil & 2 tsp salt)
1/4 cup oil
2 large onions, chopped
1 1/2 tsp turmeric
1 tsp paprika
5 tbsp fish sauce
1 tsp of fish paste
1 tsp black pepper
2 tsp rice flour diluted in 2 tbsp water

~Method for the broth~
1. Boil about 6 cups of water in a pot.
2. Put the catfish slices into the boiling water.
3. Put in the lemongrass.
4. Boil the catfish & lemongrass for about 15 - 20 minutes
5. Remove the fish from the broth. Allow it to cool.
6. Debone the fish. Put the fish aside to be cooked later.
7. Put the bones back into the broth.
8. Allow the broth to continue roll boiling on low heat until ready for use.
9. When ready for use, drain and retain the broth.
10.Throw the bones & lemongrass away.

~Method for MoHinGa gravy~
1. Heat oil in a heavy based pot. Sautee' the pounded ingredients.
2.Throw in the chopped onions. Sautee' further.
3. Put in the turmeric.
4. Add the deboned fish. Chop the fish up while it is cooking in the pot.
5. Add the paprika.
6. Pour in the reserved strained fish broth.
7. Add the fish broth.
8. Put in the shrimp paste.
9. Add the black pepper.
10 Thicken the fish broth with the rice flour mixture.

To assemble:~
1. Put the noodle in a bowl.
2. Pour the thick catfish broth over the noodle.
3. Sprinkle with the shallots, fried chopped garlic, crunchy rice flour crispies and coriander roots.
4. Put in boiled egg in the bowl.
5. Squeeze with some lemon juice.
6. Extra amazing when eaten with bird eye's chillies in fish sauce.

noodles

0

Salwa's Spiral Karipap

I ate the best Karipap Putar EVER recently! The layers were not too crumbly, not too tough, it was perfect. The filling... My, my... The taste was unbelievable! I loved loved loved it! Thank you for making this Karipap Putar... Salwa Ali. Thanks especially for sharing a step-by-step heirloom recipe with us!

Ingredients for Yellow Pastry:

• 1 cup plain flour
• 1 1/2 tbsp margarine

Ingredients for White Pastry:

• 2 cups plain flour
• 1 tsp salt
• cool water enough to bind the flour (I would personally use almost 1/2 cup of cool water)

Method for Yellow Pastry:

1. Rub the margarine into the flour.
2. Knead till well until a smooth dough is formed.
3. Roll into 6 small balls.
4. Leave to rest.

Method for the White Pastry:

1. Combine the flour & salt.
2. Pour the cool water in a gentle flow into the salt & flour combined.
3. Knead to form another soft dough.
4. Make 6 small balls out of the dough.
5. Allow to rest.

Method for the Spiral Pastry:

1. Flatten the white dough with the palm of your hand.
2. Place the yellow ball dough inside the white dough and close it up.
3. Allow to rest briefly....for maybe 10 minutes.
4. Roll the dough balls.
5. Cut a straight opening from the center of the flattened dough toward the outer side of the dough.
6. Start rolling the pastry from the cut opening into a croissant looking cone, until you reach the other end of the pastry circle.
7. Flatten the croissant cone with a rolling pin.
8. Roll it again into a short fat cylinder.
9. Rest it again for about 5-8 minutes.
10. Cut the cylinder into 1/2 inch thick, coin-looking circles.
11. Flatten the circles with a rolling pin.
12. Put aside till ready for use.
13. Place a teaspoon of filling into the flattened pastry.
14. Top with a sliced egg.
15. Seal these karipap/pasties by pinch twisting the edges.
16. Deep fry in hot oil using low fire, until golden brown.

Filling ingredients to blend:~
8 shallots
4 garlic
1/2 inch ginger
2 lemongrass

Filling ingredients:~
2 tbsp cooking oil
2 big yellow onions, diced
2 large potatoes, diced
1 cup diced chicken meat
1 tbsp chili paste
1 tbsp curry powder
1 tsp salt
1 pinch sugar
2 tbsp chinese celery

~Method for filling~
1. Heat oil in a pan.
2. Sautee all the blended ingredients till fragrant.
3. Add in the chili paste & curry powder.
4. Put in the onions & potatoes.
5. Cook till potatoes are done.
6. Flavour with salt & sugar.


*** This recipe is shared by Salwa Ali on her Facebook page. She has given me permission to share it on my blog. The step-by-step photos are taken by Salwa. However, as with the majority of home-made recipes, exact amounts of the ingredients are not indicated. The amounts stated here are my own estimation on the amounts most likely used. Therefore, it may not be the true indication of the actual amount used by Salwa Ali.

snacks

1

Cream Scones

This recipe is courtesy of Annie Neoh.....


Ingredients:

• 2 cups All Purpose Flour
• 1 T baking powder
• 3 T sugar
• 1/2 t salt
• 5 T cold, unsalted butter
• 1/2 cup dried fruit (use whatever you like)
• 1 cup heavy cream (more for brushing)

Method:

1. Preheat oven to 220C.
2. Mix together flour, baking powder, sugar and salt in a bowl.
3. Rub in butter until it resembles coarse meal.
4. Add dried fruits. Mix.
5. Using a fork, stir in heavy cream until it comes together in a rough ball. If your dough is too dry, add a bit more cream, 1 T at a time.
6. Turn dough out onto a floured surface and gently pat into a rectangle.
7. Using a bench scraper, fold envelope style, into thirds.
8. Turn 90 degrees and fold again. Don't overwork the dough.
9. Roll dough gently into a rectangle around 1 inch thick.
10. Use a round cutter and cut out discs.
11. Place on a parchment/foil/silpat lined baking sheet.
12. Brush with extra cream and sprinkle tops with sugar.
13. Bake 12-15mins until tops are golden brown.

tea-time treats

1