Ingredients
6 red chillies
6 shallots
6 limes (limau kesturi)
1 ripe tomato
4 tbsp cincalok
6 tbsp thick coconut cream (optional) (more…)
Posts Tagged ‘traditional cooks’
SAMBAL CINCALOK RECIPE
Monday, September 28th, 2009 Comments Off
Crabs and Pineapple Recipe
Thursday, September 3rd, 2009Ingredients
1 kg Ocean crabs (bluish in colour) —remove top shell, clean and cut into half. If necessary, crack front claws
and cut away tips of the others
1 half-ripe pineapple — skin, cut into 1/2 cm. rounds and again into quarters
1 stalk lemon grass (serai) — crushed
1 stalk Bungah Siantan (this is the bud of the pink ginger plant) – use only the tip and petal portion and slice into
thin rounds
40-50 pcs Chili Padi (small type)- remove stem (optional)
750 g (1 1/2 ib) grated coconut
4 cups water
Grind Fine: (more…)
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Law Bak (Ngor Hiang) Recipe
Tuesday, September 1st, 2009Ingredients
1.2 kg (2 kt) Thigh pork (with fat but no skin)
2 eggs
3 tbsp sugar
1 heaped tsp Five-Spice powder Soya sauce – to taste
Tapioca flour
2 big square pcs bean curd sheets
Method
Cut pork into 2-3 cm long strips of 1 cm (or less) thickness. Put pork strips into a mixing bowl. Break eggs into
the bowl and mix well with the pork. Add sugar, soya sauce (to taste) and tapioca flour till mixture is the
consistency of thin cream (it should not be watery).
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Fried Shrimps in Oyster Sauce Recipe
Wednesday, August 12th, 2009Ingredients
- 600 g large shrimps
- 4 tbsp pork lard
- 2 tbsp sesame oil
- 5 chilies (split in half)
- 1 clove garlic (chopped)
- 4 tbsp oyster sauce
- 1 tbsp Chinese rice wine
- 2 tsp corn flour
- 1 tbsp black soy sauce
- sugar
- pepper
Garnish: 2 cm lengths spring onions and Chinese parsley
Method
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Braised Fish Fillet and Yam Slices
Tuesday, August 11th, 2009Ingredients
- 600 g yam skinned, halved and sliced into 1 cm pieces
- 2 tbsp Chinese rice wine
- 2 cakes salted been paste
- 900 g garoupa, sliced into 4 cm thick pieces
- 1 litre water
- 4 tbsp fish sauce
- salt
- pepper to taste
- 1 tbsp black soy sauce
- oil for deep frying
- 1 star anise
- 2 tbsp flour
- 4 cloves
- 1 clove garlic chopped
Garnish: Fried sliced shallots, Chinese celery
Method
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Pearl Barley Duck Soup Recipe
Tuesday, August 11th, 2009Ingredients
- 2 kg duckling, quartered
- 20 small red onions
- 1/2 nutmeg, shelled
- 3 tbsp pearl barley
- 1 chicken stock cube
- 2 litres water
- 20 dried red dates (Hong chor)
- salt
- pepper
Garnish: 10 shallots (sliced and Fried)
Method
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Tags: duckling, ingredients, nutmeg, pearl barley, pearl barley duck soup, recipes, red dates, soup recipe, traditional cooks, traditional menu
Posted in All Recipes, Menu for Traditional Cooks |
Posted in All Recipes, Menu for Traditional Cooks |
Braised Pig’s Trotters with Sea Cucumber Recipe
Monday, August 10th, 2009Ingredients
- 1 1/2 kg pigs trotters (cut into serving pieces)
- 300 g sea cucumber (soaked in water, cut into 4cm lengths)
- 4 tbsp oil
- 150 g young root ginger (sliced thinly)
- salt
- pepper
- 30 g piece rock sugar
- 2 cloves garlic (crushed)
- 2 tbsp dark soy sauce
- 6 tbsp light soy sauce
- 2 litres water
Garlic: Chopped spring onion
Method
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Fried Sharksfin
Thursday, August 6th, 2009Ingredients
- 60 g sharksfin (soaked in water 10 minutes)
- 2 tbsp brandy
- 150 g crabmeat
- 8 tbsp pork lard
- 1 tbsp sesame oil
- salt
- pepper
- mustard to taste
- 5 eggs,beaten
- 2 tsp corn flour
- 3 clovers garlic, chopped
- 6 tbsp water
- 4 tsp fish sauce
Garnish: Chopped spring onion and Chinese celery.
Method
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Tags: cook menus, crabmeat, eggs, fried sharksfin, pork lard, recipes, traditional cooks, traditional menus
Posted in All Recipes, Menu for Traditional Cooks |
Posted in All Recipes, Menu for Traditional Cooks |