Salmon Poke Asam Laksa

Salmon Poke Asam Laksa

What’s better than a warm bowl of Asam Laksa?
 
Total Time:  1 hour
Prep: –
Cook: –
 
Ingredients Serves 5

Salmon Poke:

Salmon fillet, cut into ¾ inch cubes
300g
Soy sauce, low sodium
1/4 Cups
Japanese rice wine vinegar
1 Tsp
Sriracha
1 Tsp
Sriracha
1 Tsp
Asam Laksa
Mackerel fish
200g
Water
8 Cups
Asam keping, peeled tamarind
5 Pieces
Pre-cooked laksa noodles
1 Packet
Spiced Paste:
Dried red chilies, seeded
12
Fresh red chilies, seeded
5
Small shallots
8
Belacan
2 Tsp
Lemongrass, use only the white part, about 6 inches
1 Stalk
Tamarind Juice:
Tamarind, about golf ball size
1/2 cup water, repeat 3-4 times
Seasoning:
Salt
1 Tsp
Sugar
2 Tbsp
Fish Sauce
1 Tsp
Condiments:
Cucumber, julienned
1
Mint leaves, use only the leaves
1 Bunch
Polygonum leaves/ Vietnamese mint leaves, daun kesom
1 Bunch
Bunga kantan, cut into small pieces
1
Red onion, sliced thinly
1
Red chili, cut into small slices
1
Small pineapple, cut into short strips
1
Method

Salmon Poke:

Step 01

Salmon Poke: In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil.

Step 02

Cover and refrigerate.

Step 03

Asam Laksa: Heat a pot of water and add lemongrass, galangal.

Step 04

Bring to a boil and then add fish for 15-20 minutes or until the fish is cooked, remove fish. Sift broth to remove impurities. Leave them aside.

Step 05

Blend dried chilies, shrimp paste, turmeric, galangal, shallots and lemon grass. Add a bit of water to ease the blending process. Then, add blended ingredients into a pot of boiling water.

Step 06

Once water boils, add Vietnamese coriander and turn the heat down to let it simmer.

Step 07

Remove flesh from the fish. Discard the skin and bones. Mash half of the flesh with a fork.

Step 08

Add fish broth into soup. Increase the heat. Add tamarind paste and mashed fish. Bring to boil.

Step 09

Simmer at low heat for 20 minutes. Season with salt, fish sauce and sugar to taste.

Step 10

Rinse laksa noodles in cold water and strain.

Step 11

Place one serving of noodles into a bowl, and pour laksa soup, top with garnishing, and serve with a salmon poke!

Boil the fish together with the broth.

Jerk Chicken

Jerk Chicken

One of the greatest barbecue traditions in the world, for those who like it hot.
 
Total Time:
2 hours 45 mins
Prep: –
Cook: –
Ingredients Serves 3
Jerk Chicken
Nutmeg
½
Cinnamon stick
1
Coriander seeds
1 tbsp
Cloves
1 tsp
All spice
½ tbsp
Black pepper
1 tsp
Scallions, chopped
1 bunch
Large onion, chopped
1
Sprigs thyme, leaves only
10
Garlic cloves
8-10
Fresh lime juice
½ cup
Soy sauce
1 cup
Raw molasses or raw sugar
½ cup
Method
Jerk Chicken

Step 01

Toast and grind Group A in a skillet.
Step 02
Puree Group B in a blender.
Step 03
Combine Group A, Group B and Group C in a bowl to make the jerk marinade.
Step 04
Preheat oven to 200˚C.
Step 05
Score chicken and season it with salt and pepper.
Step 06
Spoon desired amount of jerk marinade onto chicken and rub the extra into scores.
Step 07
Refrigerate for 2 hours or for better tasting chicken overnight.
Step 08
Bake for 35-45 minutes in oven, remove and finish it on the grill for crispier layer of skin.

Tips: For a more authentic jerk experience, add some wood chips to your barbecue.

Homemade Chili Cheese Fries

Homemade Chili Cheese Fries

The ultimate comfort food that takes no effort at all!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 6
Homemade Chili Cheese Fries
Frozen fries
1 bag or 750g
Homemade chili
3-4 cups
Cheddar or Colby Jack cheese, shredded
3 cups
Method
Homemade Chili Cheese Fries

Step 01

Preheat oven to 200°C. Line a baking pan with parchment paper.
Step 02
Spread the fries on the baking pan and bake it for 15 minutes.
Step 03
Heat the chili in a small saucepan or in a microwave. Once heated through, spread it over the partially-cooked fries.
Step 04
Add the cheese and return fries to oven for another 10 minutes or until cooked through.
Step 05
Serve it while it’s hot.

To amp up this dish, add a side of guacamole and some sour cream!

Nachos with Belacan Sprinkles

Nachos with Belacan Sprinkles

The traditional American starter now has a traditional Malaysian kick to it!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 1
Nachos with belacan Sprinkles
Corn tortilla chips. salted
1 Bowl
Tomatoes, chunks
3-5
Red Onion, diced
1
Cilantro leaves, chopped
1/4 Cup
Jalapeno peppers/ green chili, seeded and finely chopped
2
Belacan paste
3 Tbsp
Lime Juice
1 Tbsp
Method
Nachos with Belacan Sprinkles
Step
01
Combine all ingredients; transfer to a stone mortar.
Step 02
Salt to taste.
Step 03
Pound with the pestle until pieces are broken, cover and refrigerate for at least an hour.

Rendang Shepherd’s Pie

Rendang Shepard’s Pie

We’ve had chicken pie, we’ve had apple pie but have you ever had Rendang Shepherd Pie? So good it’ll have eaters wanting so much more!
 
Total Time: 2 hour
Prep: –
Cook: –
Ingredients Serves 1
Rendang Shepard's Pie
Boneless beef (bottom or top round, flank, ribeye or sirloin steak)
1kg
Large red onion, blend
4
Garlic cloves,blend
5
Lemongrass stalks, blend
3
Ginger, blend
1 inch
Live turmeric (kunyit hidup), blend
1 Inch
Galangal (lengkuas), blend
1
Kaffir lime leaves (daun limau purut), sliced
5
Chili boh
2 Tbsp
Kerisik kelapa
1 Handful
Fresh coconut milk (santan)
500ml
Turmeric leaves (daun kunyit), thinly sliced
2
Kaffir lime leaves, thinly sliced
2
Salt
3 Tsp
Method
Rendang Shepard's Pie
Step
01
Place live turmeric, ginger, garlic, red onion, lemongrass and galangal into a blender and run until there are no clumps left and you have a smooth spice paste.
Step 02
Heat oil in a sauté pan over high heat, stir-fry the beef in batches, allowing each surface to brown before turning. Turn down the heat to medium low, and then add the paste.
Step 03
Reduce the heat and add the coconut milk, kerisik kelapa, turmeric leaves and kaffir lime leaves to the pot, stir to combine then turn the heat down to medium low and loosely cover with a lid (you want some steam to escape).
Step 04
The rendang is done when there is almost no sauce left and the meat is dark brown.
Step 05
Transfer to a casserole dish and top with mashed potatoes, bake inside the oven at 180C for 10 minutes. Serve!

Ayam Masak Merah Pasta

Ayam Masak Merah Pasta

Wow your guest with a recipe that merges a traditional dish with a European twist! Here’s a recipe to wow your Raya guest, the Ayam Masak Merah Pasta!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 5

Ayam Masak Merah

Boneless chicken, chunks
1kg
Big onions
6
Garlic cloves
6
Ginger
1 Inch
Chili paste
8 Tbsp
Tamarind water
1/2 Cup
Sweet soy sauce
2 Tbsp
Sugar
1 Tbsp
Penne paste
225g
Salt to taste
1 Tbsp
Chilli Flakes
Optional
Method

Ayam Masak Merah

Step
01
Heat a large sauté pan over medium heat.
Step 02
Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
Step 03
Add the chili paste and garlic, and cook for another 2 minutes, until fragrant.
Step 04
Stir in chicken and simmer uncovered for 20 minutes.
Step 05
Bring a large pot of salted water to a boil.
Step 06
Cook the pasta according to package instructions.
Step 07
Save 1⁄2 cup (120 ml) of pasta water, then drain.
Step 08
Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce.
Step 09
Season with salt to taste.