REMPEYEK.

(Peanut Crackers)
Ingredients
400gms
200gms
2tbs.
Spice Mix
5 cloves
ltbs.
A few
400ml
1
Red skinned peanuts chopped
Rice flour
Tapioca flour (Substitute cornflour)
Garlic
Coriander seeds
Cadjunuts
Coconut milk
Egg
Salt to taste.
Method
Grind spices very finely. Mix in the coconut milk & egg. Mix in the
two kinds of flour & nuts. Heat oil & fry batter by the tablespoon
until golden brown (Dribble the mixture carefully along the side of
the wok to fonn thin wafers of peanut crackers).
38
BUMBU
(Traditional Malay Curry Powder)
Ingredients
300gms
I50gnzs
50gms
Itbs.
2tbs.
Coriander Seeds
Cummin seeds
Sweet Cumnzin
Cloves
Cardamoms
10 in. piece Cinnamon
2xi 0 in. piece Rampe
I cup Rice
A handful of Curry Leaves
Method
Roast the coriander seeds 012 a moderate fire for 10 minutes. Add
the rice and continue roasting for another I 0 minutes. Add the curry
leaves and rampe, lastly add all the other dry ingredients. When it
begins to crackle take if off the fire, pound till very fine and finally
sieve (Can also use a Grinder). The same ingredients can be used
raw without roasting. This can be used for fish and vegetable curries.
Roasted curry powder forms the has is of the Malay curries. It can
also be used raw.
39
REMPEYEK.
(Peanut Crackers)
Ingredients
400gms
200gms
2tbs.
Spice Mix
5 cloves
ltbs.
A few
400ml
1
Red skinned peanuts chopped
Rice flour
Tapioca flour (Substitute cornflour)
Garlic
Coriander seeds
Cadjunuts
Coconut milk
Egg
Salt to taste.
Method
Grind spices very finely. Mix in the coconut milk & egg. Mix in the
two kinds of flour & nuts. Heat oil & fry batter by the tablespoon
until golden brown (Dribble the mixture carefully along the side of
the wok to fonn thin wafers of peanut crackers).
38
BUMBU
(Traditional Malay Curry Powder)
Ingredients
300gms
I50gnzs
50gms
Itbs.
2tbs.
Coriander Seeds
Cummin seeds
Sweet Cumnzin
Cloves
Cardamoms
10 in. piece Cinnamon
2xi 0 in. piece Rampe
I cup Rice
A handful of Curry Leaves
Method
Roast the coriander seeds 012 a moderate fire for 10 minutes. Add
the rice and continue roasting for another I 0 minutes. Add the curry
leaves and rampe, lastly add all the other dry ingredients. When it
begins to crackle take if off the fire, pound till very fine and finally
sieve (Can also use a Grinder). The same ingredients can be used
raw without roasting. This can be used for fish and vegetable curries.
Roasted curry powder forms the has is of the Malay curries. It can
also be used raw.
39
Ingredients for dough
500gms Flour
lhtps. Saffron
Water & salt to taste.
Ingredients for filling
PASTHOL.
-'l2 cup
-'l2
Coconut water
Coconut scraped
250gms Minced Meat/Mixed [Jabath/Tripe
(Boiled and cut in cubes)
I OOgms Ash Plantain (cut in small cubes mixed with salt,
saffron & fried)
1 OOgms Chopped Tomatoes or Biling
1 inch Ginger (Finely ground together with garlic)
1ths. Chillie Powder JOOgms Brinjal
200gms Chopped onions 3 cloves Garlic
Its. Curry Powder ltbs. Pepper
Pieces of Rampe/Sera/Curry leaves & salt to taste.
Method
Pastry Dough- Make the pastry dough (like making roti) by mixing
the flour, coconut, saffron and salt together with coconut water. Make
small balls (bigger than a lime or to required size and keep aside).
Curry- Temper the garlic, ginger, onion and curry leaves. Add the
rest of the ingrediellts along with the meat or tripe mixture with a
little stock and let it cook on a moderate fire. Stir occasionally (to
prevent burning) till the curry is dry.
Flatten out the pastry in round shapes and put a spoonful of meat
mixture on the centre. Fold in half and press the edges well. Seal it
by pinching round it with your fingers. Fry in hot oil.
36
KUIH DADAR
(Pancake)
Ingredients for Filling
I Fresh Young
1 stick
30oz
Itsp.
I cup
1 piece
Salt to taste
Coconut scraped
Cinnamon
Brown Sugar/Jaggery
Lemon juice
Water
Rampe
Ingredients for Batter (similar to pancake)
250 grms
Vzcup
1
Water
Salt to taste
Method
Flour
Milk
Egg
Filling -Put the water and sugar in a saucepan and bring to boil.
Stir until jaggery is dissolved. Add the coconut and the other
ingredients, but not the lemon juice. Simmer until mixture has soaked-
up all the water and then add the lemon juice and stir o ~ about a
minute. Discard the cinnamon stick and rampe. (Keep .fillmg warm
while making the pancake). Make the pancakes and fill each one
with a full spoon of the coconut mixture and roll.
To make the batter, put the flour in a bowl make a well at the center
put in the milk, egg and salt and stir until smoother in consistency.
Add more water if required.
37
Ingredients for dough
500gms Flour
lhtps. Saffron
Water & salt to taste.
Ingredients for filling
PASTHOL.
-'l2 cup
-'l2
Coconut water
Coconut scraped
250gms Minced Meat/Mixed [Jabath/Tripe
(Boiled and cut in cubes)
I OOgms Ash Plantain (cut in small cubes mixed with salt,
saffron & fried)
1 OOgms Chopped Tomatoes or Biling
1 inch Ginger (Finely ground together with garlic)
1ths. Chillie Powder JOOgms Brinjal
200gms Chopped onions 3 cloves Garlic
Its. Curry Powder ltbs. Pepper
Pieces of Rampe/Sera/Curry leaves & salt to taste.
Method
Pastry Dough- Make the pastry dough (like making roti) by mixing
the flour, coconut, saffron and salt together with coconut water. Make
small balls (bigger than a lime or to required size and keep aside).
Curry- Temper the garlic, ginger, onion and curry leaves. Add the
rest of the ingrediellts along with the meat or tripe mixture with a
little stock and let it cook on a moderate fire. Stir occasionally (to
prevent burning) till the curry is dry.
Flatten out the pastry in round shapes and put a spoonful of meat
mixture on the centre. Fold in half and press the edges well. Seal it
by pinching round it with your fingers. Fry in hot oil.
36
KUIH DADAR
(Pancake)
Ingredients for Filling
I Fresh Young
1 stick
30oz
Itsp.
I cup
1 piece
Salt to taste
Coconut scraped
Cinnamon
Brown Sugar/Jaggery
Lemon juice
Water
Rampe
Ingredients for Batter (similar to pancake)
250 grms
Vzcup
1
Water
Salt to taste
Method
Flour
Milk
Egg
Filling -Put the water and sugar in a saucepan and bring to boil.
Stir until jaggery is dissolved. Add the coconut and the other
ingredients, but not the lemon juice. Simmer until mixture has soaked-
up all the water and then add the lemon juice and stir o ~ about a
minute. Discard the cinnamon stick and rampe. (Keep .fillmg warm
while making the pancake). Make the pancakes and fill each one
with a full spoon of the coconut mixture and roll.
To make the batter, put the flour in a bowl make a well at the center
put in the milk, egg and salt and stir until smoother in consistency.
Add more water if required.
37
MALAY DO DOL
Ingredients
500gnzs Flour
21hkg Jaggery
10 pints Coconut Milk (from 6/arge coconuts)
Cardamoms & chopped Cadjunuts
Method
Liquidize the scraped coconut and obtllin 10 pints of coconut milk.
Put the milk in a large pan and add the flour and jaggery (broken up
into pieces), place the pan on the fire stirring the mixture all the
time. As the mixture thickens an iron spoon must be used for stirring.
When the dodo! mixture separates from the oil, remove the oil, add
the cardamoms and the chopped cadjunuts. Care should be taken
not to let the mixture get caught to the bottom of the pan. When very
thick, turn it out on a flat dish or tray.
Handy Hints
Stain on a non-stick cookware can be removed
by boiling 2 spoon full of baking powder, %
cup vinegar & 1 cup water for 10 minutes re-
season pan with oil.
34
Ingredients
250gms
500gms
1
h tea cup
1tsp.
KVIH CINA (CHEENAKUEH)
Rice Flour (Sieved twice)
Jaggery
Coconut water
Mixed spices powdered (nutmeg, cinnamon &
cardamom in equal quantities)
Fresh scraped coconut & pinch of salt
Method
Mix the flour in coconut water, kneading it well. Keep it for about 4
hours. Cook the jaggery in half a cup of water till it fonns into a
syrup and let it cool. Add the syrup to the flour and mixed spices
kneading well. The mixture should be semi-thick (similar as for
hoppers). Pour into traditional small porcelain cups (like small coffee
cups). Steam for around 20-30 minutes till done. Serve with a little
scraped coconut sprinkled on top of the kueh.
Optional- The scraped coconut could be coloured lightly, i.e. Pink,
green etc.
35
MALAY DO DOL
Ingredients
500gnzs Flour
21hkg Jaggery
10 pints Coconut Milk (from 6/arge coconuts)
Cardamoms & chopped Cadjunuts
Method
Liquidize the scraped coconut and obtllin 10 pints of coconut milk.
Put the milk in a large pan and add the flour and jaggery (broken up
into pieces), place the pan on the fire stirring the mixture all the
time. As the mixture thickens an iron spoon must be used for stirring.
When the dodo! mixture separates from the oil, remove the oil, add
the cardamoms and the chopped cadjunuts. Care should be taken
not to let the mixture get caught to the bottom of the pan. When very
thick, turn it out on a flat dish or tray.
Handy Hints
Stain on a non-stick cookware can be removed
by boiling 2 spoon full of baking powder, %
cup vinegar & 1 cup water for 10 minutes re-
season pan with oil.
34
Ingredients
250gms
500gms
1
h tea cup
1tsp.
KVIH CINA (CHEENAKUEH)
Rice Flour (Sieved twice)
Jaggery
Coconut water
Mixed spices powdered (nutmeg, cinnamon &
cardamom in equal quantities)
Fresh scraped coconut & pinch of salt
Method
Mix the flour in coconut water, kneading it well. Keep it for about 4
hours. Cook the jaggery in half a cup of water till it fonns into a
syrup and let it cool. Add the syrup to the flour and mixed spices
kneading well. The mixture should be semi-thick (similar as for
hoppers). Pour into traditional small porcelain cups (like small coffee
cups). Steam for around 20-30 minutes till done. Serve with a little
scraped coconut sprinkled on top of the kueh.
Optional- The scraped coconut could be coloured lightly, i.e. Pink,
green etc.
35
BOL
(Traditional Cake)
Ingredients
150gms
250gms
Its.
Method
Roasted Rice flour 4 Eggs
Sugar 50g Cadjunuts
Spices (Cardamom, cinnamon in equal quantities)
Beat sugar with the yolk of eggs. Beat the egg white until frothy and
add to the above mixture alternately with the flour. Lastly mix in the
spices. Pour mixture into a traditional receptacle or shallow baking
tin (similar to a bibikkan baking tin). Decorate with half cadjunuts
and bake.
Optional- If you wish you can also decorate it with raisins
THUPUN MANISN (SEEN/ MA)
Ingredients
1 cup
100 grms
50 grms
Method
Rice flour
Jaggery
Red onions
1
4 cup
1 in.piece
Sugar
Rampe
Roast the rice flour till it is brown in colour. Then put it aside. Now
add the sugar and scraped jaggery to the flour. Heat the ghee temper
a piece of rampe and the red onions. Then take it off the fire and add
the roasted rice flour. Mix well and let it cool.
32
SILERE
(Malay Sweet Pastry)
Ingredients for the pastry
500gms Flour (Steamed as for string hoppers)
1 0 cups Coconut Milk
1 Egg
0ts. Spices (Cinnamon, cardamom, nutmeg)
Salt to taste
Ingredients for syrup
14 cup
250gms
Method
Water
Sugar
Steam the flour for 0 hour, break it up and sieve. Heat the coconut
milk slightly and add it along with the egg and salt to the flour. M i.x
well (like for string hoppers). Now put the dough in small quantities
into a mould (using the silere achchi), making different shapes as
you wish. Deep fry and keep it tied up in a brown paper bag for a
day.
Make the syrup by putting the sugar in the water and bring to a boil,
stirring all the time until it is very thick. Add the silere to the sugar
syrup and mix till well coated and sugary.
33
BOL
(Traditional Cake)
Ingredients
150gms
250gms
Its.
Method
Roasted Rice flour 4 Eggs
Sugar 50g Cadjunuts
Spices (Cardamom, cinnamon in equal quantities)
Beat sugar with the yolk of eggs. Beat the egg white until frothy and
add to the above mixture alternately with the flour. Lastly mix in the
spices. Pour mixture into a traditional receptacle or shallow baking
tin (similar to a bibikkan baking tin). Decorate with half cadjunuts
and bake.
Optional- If you wish you can also decorate it with raisins
THUPUN MANISN (SEEN/ MA)
Ingredients
1 cup
100 grms
50 grms
Method
Rice flour
Jaggery
Red onions
1
4 cup
1 in.piece
Sugar
Rampe
Roast the rice flour till it is brown in colour. Then put it aside. Now
add the sugar and scraped jaggery to the flour. Heat the ghee temper
a piece of rampe and the red onions. Then take it off the fire and add
the roasted rice flour. Mix well and let it cool.
32
SILERE
(Malay Sweet Pastry)
Ingredients for the pastry
500gms Flour (Steamed as for string hoppers)
1 0 cups Coconut Milk
1 Egg
0ts. Spices (Cinnamon, cardamom, nutmeg)
Salt to taste
Ingredients for syrup
14 cup
250gms
Method
Water
Sugar
Steam the flour for 0 hour, break it up and sieve. Heat the coconut
milk slightly and add it along with the egg and salt to the flour. M i.x
well (like for string hoppers). Now put the dough in small quantities
into a mould (using the silere achchi), making different shapes as
you wish. Deep fry and keep it tied up in a brown paper bag for a
day.
Make the syrup by putting the sugar in the water and bring to a boil,
stirring all the time until it is very thick. Add the silere to the sugar
syrup and mix till well coated and sugary.
33
Ingredients
500gms
250gms
3tbs.
2 cups
2 in. piece
2 ins. Stick
Coconut Milk
Method
KOLAKUBI
Sweet Potatoes/Red or white yam
Brown Sugar
Granulated Sugar
Water
Rampe
Cinnamon
Peel, wash and cut sweet potatoes into small pieces and soak it in
water (prevent darkening). Boil these in the water for IO minutes
and then drain. In another saucepan, simmer coconut milk with brown
sugar and a pinch of salt stirring often and being careful that the
coconut milk does not quite come to the boil. When the sugar is
dissolved, add in the sweet potatoes and continue to simmer until
they are fully cooked, which will take about I 0 to I5 minutes more.
Optional- If desired jaggery can be used. Other yams or breadfruit
could be added for this dessert, including a fruit like bananas.
30
Ingredients
DON-DONG DOSI
(Amberella Dosi)
500gms Amberella 250gms Sugar
2tbs. Rose water 2 in. piece Cinnamon
Method
Peel and prick the fruit well with a fork put into cold water. Squeeze
out the water. Put sugar, I cup of water and the pricked fruit along
with the cinnamon and boil together stirring constantly until the
fruits are cooked and the syrup is thick and transparent. Finally,
add rose water before taking off the fire.
Ingredients
I
2tbs.
'l2 cup
Method
DOSI NANNAS
(Pineapple Dosi)
Pineapple
Rose water
Water
250gms Sugar
2 in. piece Cinnamon
Clean and cut pineapple into wedges. Prick it with a fork. Put the
sugar and water in a pan and bring it to a boil. Add the pineapple
and cinnamon and stir occasionally until the syrup is thick and fruit
is transparent. Add the rose water a few minutes before you take it
of! the fire
31
Ingredients
500gms
250gms
3tbs.
2 cups
2 in. piece
2 ins. Stick
Coconut Milk
Method
KOLAKUBI
Sweet Potatoes/Red or white yam
Brown Sugar
Granulated Sugar
Water
Rampe
Cinnamon
Peel, wash and cut sweet potatoes into small pieces and soak it in
water (prevent darkening). Boil these in the water for IO minutes
and then drain. In another saucepan, simmer coconut milk with brown
sugar and a pinch of salt stirring often and being careful that the
coconut milk does not quite come to the boil. When the sugar is
dissolved, add in the sweet potatoes and continue to simmer until
they are fully cooked, which will take about I 0 to I5 minutes more.
Optional- If desired jaggery can be used. Other yams or breadfruit
could be added for this dessert, including a fruit like bananas.
30
Ingredients
DON-DONG DOSI
(Amberella Dosi)
500gms Amberella 250gms Sugar
2tbs. Rose water 2 in. piece Cinnamon
Method
Peel and prick the fruit well with a fork put into cold water. Squeeze
out the water. Put sugar, I cup of water and the pricked fruit along
with the cinnamon and boil together stirring constantly until the
fruits are cooked and the syrup is thick and transparent. Finally,
add rose water before taking off the fire.
Ingredients
I
2tbs.
'l2 cup
Method
DOSI NANNAS
(Pineapple Dosi)
Pineapple
Rose water
Water
250gms Sugar
2 in. piece Cinnamon
Clean and cut pineapple into wedges. Prick it with a fork. Put the
sugar and water in a pan and bring it to a boil. Add the pineapple
and cinnamon and stir occasionally until the syrup is thick and fruit
is transparent. Add the rose water a few minutes before you take it
of! the fire
31
AGAR-AGAR
Ingredients for recipe (I)
07g/ll/z oz Strands/powder (China mos)
250gms Sugar
5 cups Water
Few drops Rose water & green/pink colouring.
Method
Put the agar-agar into a pan boil with water and sugar. Stir until
the mixture dissolves, add the colouring and flavouring. Now strain
the liquid. Pour into a dish and let it set. Can be served with thick
coconut milk.
Ingredients for recipe (II)
07g II V2 oz Strands/powder (moss)
250gms Grated Jaggery
4 cups Coconut Milk/sterilized milk can be used
Few drops rose water, cardamom and cinnamon.
Method
Boil the agar agar with the coconut milk and jaggery, add the rose
water, a small stick cinnamon and 3 pods cardamoms. Strain the
mixture, pour it into a dish and let it set.
28
FIRINI
(Custard Pudding)
Ingredients
IOOgms
1 tin
Custard Powder
Condensed Milk
2 tin Water
2tbs. Chopped cadjunuts
A few Raisins
Vanilla essence
Method
Mix the custard powder with the water and condensed milk. Put the
mixture on a slow fire stirring it all the time. Add the flavouring.
When it thickens and leaves the sides of the pan remove from fire,
keep on stirring and pour into a wet flat dish and leave it to cool. It
can also bee garnished with cadjunuts and raisins.
Ingredients
UMIPING
(Rice Flakes)
250gms Habalapethi (Dried rice flakes)
V2 Coconut scraped
JOOgms Scraped Jaggery
Salt to taste.
Method
Wash, drain & squeeze the rice flakes well. Keep a side for 15 minutes.
Now mix the scraped coconut, jaggery & salt.
29
AGAR-AGAR
Ingredients for recipe (I)
07g/ll/z oz Strands/powder (China mos)
250gms Sugar
5 cups Water
Few drops Rose water & green/pink colouring.
Method
Put the agar-agar into a pan boil with water and sugar. Stir until
the mixture dissolves, add the colouring and flavouring. Now strain
the liquid. Pour into a dish and let it set. Can be served with thick
coconut milk.
Ingredients for recipe (II)
07g II V2 oz Strands/powder (moss)
250gms Grated Jaggery
4 cups Coconut Milk/sterilized milk can be used
Few drops rose water, cardamom and cinnamon.
Method
Boil the agar agar with the coconut milk and jaggery, add the rose
water, a small stick cinnamon and 3 pods cardamoms. Strain the
mixture, pour it into a dish and let it set.
28
FIRINI
(Custard Pudding)
Ingredients
IOOgms
1 tin
Custard Powder
Condensed Milk
2 tin Water
2tbs. Chopped cadjunuts
A few Raisins
Vanilla essence
Method
Mix the custard powder with the water and condensed milk. Put the
mixture on a slow fire stirring it all the time. Add the flavouring.
When it thickens and leaves the sides of the pan remove from fire,
keep on stirring and pour into a wet flat dish and leave it to cool. It
can also bee garnished with cadjunuts and raisins.
Ingredients
UMIPING
(Rice Flakes)
250gms Habalapethi (Dried rice flakes)
V2 Coconut scraped
JOOgms Scraped Jaggery
Salt to taste.
Method
Wash, drain & squeeze the rice flakes well. Keep a side for 15 minutes.
Now mix the scraped coconut, jaggery & salt.
29
Ingredients
100gms
3 cups
1 small stick
100gms
1 cup thick
A pinch of salt
Method
SAGO PUDDING
Sago
Water
Cinnamon
Jaggery
Coconut milk
Wash and drain sago. Place it in a pan with enough water to cover
sago. Boil until sago is clear. Add scrapedjaggery, cinnamon and a
pinch of salt stirring all the time. Lastly add coconut milk, stir well
and take it off the fire.
Instead of adding coconut milk into the .mixture, it can be served
with the coconut milk poured on top.
I guessed you are a newly wed
I guessed the pepper, the soup was too hot,
I guessed the water, it dried in the pot.
I guessed the salt, and what do you think?
We did nothing the rest of the day, but drink.. . .I
I guessed the sugar, the same was too sweet,
and so my guessing I spoiled our treat.
So now I guess nothing, for cooking by guess
Is to result in a terrible mess ......... .. .
26
Ingredients
1 kg
20Eggs
5 cups
2tbs.
Method
SERIKAYA
(Malay Pudding!Wattalapan)
Kitul Jaggery
Thick coconut milk from 2 big coconuts
Ground spices (cinnamon, cloves, cardamom &
nutmeg)
Cadjunuts
Beat eggs well, add the .finely gratedjaggery and mix until dissolved.
Extract 5 cups milk from the coconut using a little hot water at a
time. Add the milk to the egg mixture. Strain the mixture into a bowl
and lastly mix in the spices. Pour into bowls and steam until set.
Prior to removing from steamer decorate the top with halved
cadjunuts.
27
-.
Ingredients
100gms
3 cups
1 small stick
100gms
1 cup thick
A pinch of salt
Method
SAGO PUDDING
Sago
Water
Cinnamon
Jaggery
Coconut milk
Wash and drain sago. Place it in a pan with enough water to cover
sago. Boil until sago is clear. Add scrapedjaggery, cinnamon and a
pinch of salt stirring all the time. Lastly add coconut milk, stir well
and take it off the fire.
Instead of adding coconut milk into the .mixture, it can be served
with the coconut milk poured on top.
I guessed you are a newly wed
I guessed the pepper, the soup was too hot,
I guessed the water, it dried in the pot.
I guessed the salt, and what do you think?
We did nothing the rest of the day, but drink.. . .I
I guessed the sugar, the same was too sweet,
and so my guessing I spoiled our treat.
So now I guess nothing, for cooking by guess
Is to result in a terrible mess ......... .. .
26
Ingredients
1 kg
20Eggs
5 cups
2tbs.
Method
SERIKAYA
(Malay Pudding!Wattalapan)
Kitul Jaggery
Thick coconut milk from 2 big coconuts
Ground spices (cinnamon, cloves, cardamom &
nutmeg)
Cadjunuts
Beat eggs well, add the .finely gratedjaggery and mix until dissolved.
Extract 5 cups milk from the coconut using a little hot water at a
time. Add the milk to the egg mixture. Strain the mixture into a bowl
and lastly mix in the spices. Pour into bowls and steam until set.
Prior to removing from steamer decorate the top with halved
cadjunuts.
27
-.
RAWON
(Traditional Spicy Malay Soup)
Ingredients
2kg
1tbs.
1tbs.
2tsp.
ltbs.
Breast bones/any other bones
Coriander
Cummin seeds ( suduru)
Pepper
2 in. piece
4 cloves
Dried chillie pieces
Lemon grass (Sera)
Garlic
1 in. piece Ginger
1 tbs. Sliced onion
50gms Tamarind
3 pints Water
A hand full of rampe, curry leaves & pinch of lemon rind.
Method
Boil the bones with the tamarind juice and the lemon grass. When
half done, add the dry ingredients (coarsely pounded) and cook until
tender, adding more water if required. Lastly temper in a little oil
the onions, rampe, curry leaves and the lemon rind.
HandvHints
.
If the soup/curry gets too salty put a piece
of raw potato, let it boil for a minute, then
remove the potato.
24
SOP KAKI!EKOR
Ingredients
1kg Kaki bones or ox tail
200gms Tomatoes
1 OOgms Carrot
100gms Beans
100gms Cabbage
1 OOgms Potatoes
100gms Turnip
1 OOgms Onions
50gms Celery
1 tbs. Pepper
Salt to taste
Method
You can buy the cleaned bones in the market. Wash the bones add
water to cover and boil for 3 to 4 hours until tender (It can be pressure
cooked as well). Add all the chopped vegetables and cook for a further
10- 15 minutes, lastly add pepper powder and celery.
If you wish to make the soup mix one-tablespoon flour in a
little water and stir it in. Let it boil for another 5 - 10 minutes.
Stirring it all the while.
25
RAWON
(Traditional Spicy Malay Soup)
Ingredients
2kg
1tbs.
1tbs.
2tsp.
ltbs.
Breast bones/any other bones
Coriander
Cummin seeds ( suduru)
Pepper
2 in. piece
4 cloves
Dried chillie pieces
Lemon grass (Sera)
Garlic
1 in. piece Ginger
1 tbs. Sliced onion
50gms Tamarind
3 pints Water
A hand full of rampe, curry leaves & pinch of lemon rind.
Method
Boil the bones with the tamarind juice and the lemon grass. When
half done, add the dry ingredients (coarsely pounded) and cook until
tender, adding more water if required. Lastly temper in a little oil
the onions, rampe, curry leaves and the lemon rind.
HandvHints
.
If the soup/curry gets too salty put a piece
of raw potato, let it boil for a minute, then
remove the potato.
24
SOP KAKI!EKOR
Ingredients
1kg Kaki bones or ox tail
200gms Tomatoes
1 OOgms Carrot
100gms Beans
100gms Cabbage
1 OOgms Potatoes
100gms Turnip
1 OOgms Onions
50gms Celery
1 tbs. Pepper
Salt to taste
Method
You can buy the cleaned bones in the market. Wash the bones add
water to cover and boil for 3 to 4 hours until tender (It can be pressure
cooked as well). Add all the chopped vegetables and cook for a further
10- 15 minutes, lastly add pepper powder and celery.
If you wish to make the soup mix one-tablespoon flour in a
little water and stir it in. Let it boil for another 5 - 10 minutes.
Stirring it all the while.
25
Ingredients
SAMBAL PITCHAL
(Cucumber Sambol)
1 medium sized Cucumber
1 tbs. Maldive fish (powdered)
3 Green chillies 1tbs. Coconut milk
1t::,p. Lime juice 1tbs. Sliced red onions
Salt to taste
Method
Peel the cucumber. Cut it lengthwise, remove seeds and slice thinly.
Soak in salt water for a few minutes, squeeze out the water and add
all the ingredients. Mix well. Add the coconut milk and salt to taste.
Ingredients
1 med. sized
3 -4
]small
1tsp.
Method
RUJAK BUAH PEDES
(Hot Fruit Chutney)
Papaw (half ripe)
Mangoes (half ripe)
Pineapple ltbs. Chillie powder
Sugar/Jaggery 1tbs. Tamarindjuice
Peel the fruits, cut into cubes and mix it with the tamarind juice,
jaggery and chi/lie powder. Toss it well. Serve it in individual dessert
cups or even fruit cocktail glasses.
22
DAT_E CHUTNEY
Ingredients
500gms Dates
50gms Sugar
1
1
htsp. Chillie powder
Salt to taste
Method
5 cloves
2 slices
V2 bot
Garlic
Ginger
Vinegar
Stone the dates grind and keep aside. Grind garlic and ginger with
a little vinegar. Make syrup of the sugar, balance vinegar, ground
ginger and garlic, chillie powder and salt. Boil until the syrup is
thick. Add the ground dates into the syrup mix well and take off the
fire.
MANGO CHUTNEY
Ingredients
500gms
100gms
1tbs.
1
1
htbs.
Raw mango
Dates
Mustard seeds -
Dried chillies
Salt to taste
Method
100gms
1tsp.
2tsp.
V2 bot
Sugar
Ginger
Garlic
Vinegar
Peel and slice the mangoes. Soak in water and squeeze out the water.
Bruise the slices, grind the chillie, mustard, garlic and ginger with a
little vinegar. Put all the mangoes and other ingredients including
the vinegar, salt and 1 cup of water. Boil until the syrup is thick and
lastly add the dates chopped in small pieces and mix well.
23
.
Ingredients
SAMBAL PITCHAL
(Cucumber Sambol)
1 medium sized Cucumber
1 tbs. Maldive fish (powdered)
3 Green chillies 1tbs. Coconut milk
1t::,p. Lime juice 1tbs. Sliced red onions
Salt to taste
Method
Peel the cucumber. Cut it lengthwise, remove seeds and slice thinly.
Soak in salt water for a few minutes, squeeze out the water and add
all the ingredients. Mix well. Add the coconut milk and salt to taste.
Ingredients
1 med. sized
3 -4
]small
1tsp.
Method
RUJAK BUAH PEDES
(Hot Fruit Chutney)
Papaw (half ripe)
Mangoes (half ripe)
Pineapple ltbs. Chillie powder
Sugar/Jaggery 1tbs. Tamarindjuice
Peel the fruits, cut into cubes and mix it with the tamarind juice,
jaggery and chi/lie powder. Toss it well. Serve it in individual dessert
cups or even fruit cocktail glasses.
22
DAT_E CHUTNEY
Ingredients
500gms Dates
50gms Sugar
1
1
htsp. Chillie powder
Salt to taste
Method
5 cloves
2 slices
V2 bot
Garlic
Ginger
Vinegar
Stone the dates grind and keep aside. Grind garlic and ginger with
a little vinegar. Make syrup of the sugar, balance vinegar, ground
ginger and garlic, chillie powder and salt. Boil until the syrup is
thick. Add the ground dates into the syrup mix well and take off the
fire.
MANGO CHUTNEY
Ingredients
500gms
100gms
1tbs.
1
1
htbs.
Raw mango
Dates
Mustard seeds -
Dried chillies
Salt to taste
Method
100gms
1tsp.
2tsp.
V2 bot
Sugar
Ginger
Garlic
Vinegar
Peel and slice the mangoes. Soak in water and squeeze out the water.
Bruise the slices, grind the chillie, mustard, garlic and ginger with a
little vinegar. Put all the mangoes and other ingredients including
the vinegar, salt and 1 cup of water. Boil until the syrup is thick and
lastly add the dates chopped in small pieces and mix well.
23
.
Ingredients
200gms
200gms
JOOgms
200gms
JOOgms
3tsp.
2tsp.
ltbs.
Vzcup
21h cups thin
1 cup thick
A few sprigs
Salt to taste
KOIAKCURRY
(7 Vegetables)
Pumpkin 200gms Beans
Brinjal JOOgms Jak
Bread fruit 200gme Spinach
Sweet Potatoes 1 cup Dhal
Onions 2 in. piece Rampe
Garlic 2tsp. Ginger
Mustard 1h cup Raw rice
Raw curry powder
Scraped coconut
Coconut milk
Coconut milk
Curry leaves
Oil for tempering
Method
Wash and cut all the vegetables into pieces. Wash the dhal and keep
aside. Cook all the vegetables together with the dhal in 2 Vz cups of
thin milk, saffron and salt. When cooked, keep aside. Temper
separately in oil, the ground ginger and garlic, rampe, curry leaves,
onions and add to the cooked vegetables. Lastly add the finely ground
mustard, rice and scraped coconut mixed with one cup of thick
coconut milk and let it simmer. Add the spinach to the curry and salt
to taste, remove from fire.
20

I
f
(!
Ingredients
500gms
JOOgms
JOOgms
200gms
10
4 tbs.
2 tbs.
1 tbs
ACAR (MALAY PICKLE)
Red onions
B Onions
Capsicum chillies
Dates
Green chillies
Chillie powder
Mustard seed
Garlic
1 tbs Ginger
-% bot Vinegar
3 tbs. Sugar
A few pieces lime pickle/salted dried mango
Salt to taste
Method
Clean and wash capsicum, onions and green chillies, drain and
keep aside. Cut the capsicum into l-inch pieces, B onions into large
wedges. Grind the mustard sc:eds, ginger and garlic to a paste with
a little vinegar and mix all these ground ingredients with the balance
vinegar, chillie powder, salt and sugar to taste. Place the red onions,
B onions, capsicums and green chillies in a clay pot, pour the vinegar
mixture over it. Stone the dates smash it a little and add this too with
the dry mango/lime pickle. Best after 24 hours.
21
Ingredients
200gms
200gms
JOOgms
200gms
JOOgms
3tsp.
2tsp.
ltbs.
Vzcup
21h cups thin
1 cup thick
A few sprigs
Salt to taste
KOIAKCURRY
(7 Vegetables)
Pumpkin 200gms Beans
Brinjal JOOgms Jak
Bread fruit 200gme Spinach
Sweet Potatoes 1 cup Dhal
Onions 2 in. piece Rampe
Garlic 2tsp. Ginger
Mustard 1h cup Raw rice
Raw curry powder
Scraped coconut
Coconut milk
Coconut milk
Curry leaves
Oil for tempering
Method
Wash and cut all the vegetables into pieces. Wash the dhal and keep
aside. Cook all the vegetables together with the dhal in 2 Vz cups of
thin milk, saffron and salt. When cooked, keep aside. Temper
separately in oil, the ground ginger and garlic, rampe, curry leaves,
onions and add to the cooked vegetables. Lastly add the finely ground
mustard, rice and scraped coconut mixed with one cup of thick
coconut milk and let it simmer. Add the spinach to the curry and salt
to taste, remove from fire.
20

I
f
(!
Ingredients
500gms
JOOgms
JOOgms
200gms
10
4 tbs.
2 tbs.
1 tbs
ACAR (MALAY PICKLE)
Red onions
B Onions
Capsicum chillies
Dates
Green chillies
Chillie powder
Mustard seed
Garlic
1 tbs Ginger
-% bot Vinegar
3 tbs. Sugar
A few pieces lime pickle/salted dried mango
Salt to taste
Method
Clean and wash capsicum, onions and green chillies, drain and
keep aside. Cut the capsicum into l-inch pieces, B onions into large
wedges. Grind the mustard sc:eds, ginger and garlic to a paste with
a little vinegar and mix all these ground ingredients with the balance
vinegar, chillie powder, salt and sugar to taste. Place the red onions,
B onions, capsicums and green chillies in a clay pot, pour the vinegar
mixture over it. Stone the dates smash it a little and add this too with
the dry mango/lime pickle. Best after 24 hours.
21
SUKUNGIBREADFRUIT RINGS
Ingredients
1 large Breadfruit
1 tbs. Chillie powder
1 tbs. Maldive fish
1tbs. Curry powder
ihtbs. Saffron
1 tbs. Chopped onions
ihtbs. Tamarindjuice
5 - 6 Green chillies
2 in. piece Rampe
A few sprigs Curry leaves
2 cups Coconut milk
Oil for frying
Salt to taste
Method
and cut the breadfruit into l-inch thick rings, wash and mix
wzth salt and saffron. Deepjry in oil until golden brown. Heat oil in
a add all the with the coconut milk and bring to a
boll. A.dd the breadfruzt rmgs and simmer over a low fire until the
gravy zs absorbed.
18
KALlA
(Brinjal and Ash Plantain Curry)
Ingredients
250gms Brinjal
200gms Ash Plantains
JOOgms Liver
50gms Chopped tomato
50gms Chopped onions
2in. piece Rampe
A few sprigs Curry leaves
5 chopped Green chillies
1 tbs. Curry powder
I tsp. Saffron
ltsp. Chi/lie powder
0 cup thick Coconut milk
I cup thin Coconut milk
1 tsp. Garlic
0tsp. Ginger
Salt to taste
Method
Cut the Bringals and Ash plantains in cubes, mix in saffron, salt,
and deep fry separately. Boil the liver, cut in cubes. In I cup of thin
coconut milk add all the ingredients except brinjal, ash plamain,
liver and let it cook. Lastly, add the fried ash plantains,
liver and thick coconut milk, mix and let it simmer.
If you wish add a few cadjunuts broken up.
19
SUKUNGIBREADFRUIT RINGS
Ingredients
1 large Breadfruit
1 tbs. Chillie powder
1 tbs. Maldive fish
1tbs. Curry powder
ihtbs. Saffron
1 tbs. Chopped onions
ihtbs. Tamarindjuice
5 - 6 Green chillies
2 in. piece Rampe
A few sprigs Curry leaves
2 cups Coconut milk
Oil for frying
Salt to taste
Method
and cut the breadfruit into l-inch thick rings, wash and mix
wzth salt and saffron. Deepjry in oil until golden brown. Heat oil in
a add all the with the coconut milk and bring to a
boll. A.dd the breadfruzt rmgs and simmer over a low fire until the
gravy zs absorbed.
18
KALlA
(Brinjal and Ash Plantain Curry)
Ingredients
250gms Brinjal
200gms Ash Plantains
JOOgms Liver
50gms Chopped tomato
50gms Chopped onions
2in. piece Rampe
A few sprigs Curry leaves
5 chopped Green chillies
1 tbs. Curry powder
I tsp. Saffron
ltsp. Chi/lie powder
0 cup thick Coconut milk
I cup thin Coconut milk
1 tsp. Garlic
0tsp. Ginger
Salt to taste
Method
Cut the Bringals and Ash plantains in cubes, mix in saffron, salt,
and deep fry separately. Boil the liver, cut in cubes. In I cup of thin
coconut milk add all the ingredients except brinjal, ash plamain,
liver and let it cook. Lastly, add the fried ash plantains,
liver and thick coconut milk, mix and let it simmer.
If you wish add a few cadjunuts broken up.
19
AYAMMASAK
(Chicken Kuruma Curry)
Ingredients
1 kg Chicken 2in. piece Rampe 1 tsp.
Saffron llhtbs. Cummin seeds 6 to 10 G r e en
chillies. 2tsp. Clzillie powder lhtsp. Sweet cummin.
5 to 6 Cloves 200gms Tomatoes
1 OOgms Onions
1 in. piece Cinnamon 5 cloves Garlic
10 to 12 Cardamoms 3 slices Ginger
2in. piece Rampe 2tbs. Curd
1 tbs. Coriander powder
1 cup thin Coconut milk
1 cup thick Coconut milk
A few Cadjunuts
A hand full of coriander leaves, mint leaves & salt to taste.
Afew sprigs Curry leaves
Method
Wash and cut the chicken to required sizes. Put the cut chicken into a pan and
mix in the ground ingredients (Coriander, cummin seeds, sweet cummin, pepper,
saffron, chillie powder, green chillies, ginger, garlic) and marinade for one hour.
Heat oil in a saucepan, fry rampe, curry leaves, chopped onions and tlze spices,
when golden brown add the chicken and let it fry for a while. Then add the thin
coconut milk, tomato and salt, let it boil and cook on a moderate fire ulltil chicken
is tender. Lastly add thick coconut milk, mixed with curd, ground coriander leaves,
mint leaves and cadjunuts, stirring well and let it simmer.
16
Ingredients
Chicken
AYAMGORENG
(Fried Ch"icken)
1 kg
2tbs.
Vinegar or tamarind juice
3 cloves
Garlic
2 slices Ginger
2tbs. Chillie powder
1 tsp. Saffron
1 tbs. Soya sauce
Oil for frying
Salt to taste
Method (I)
Wash and boil the chicken whole or cut into pieces with the
vinegar/tamarind and salt. Grind and the rest of the
ingredients, rub into the chicken, and let lt mannade for 2-3 hours.
Deep-fry in hot oil until golden brown.
Method (II)
The raw chicken could be marinated with the ground ingredients for
2
_
3
hours and deep fry until golden brown.
17
AYAMMASAK
(Chicken Kuruma Curry)
Ingredients
1 kg Chicken 2in. piece Rampe 1 tsp.
Saffron llhtbs. Cummin seeds 6 to 10 G r e en
chillies. 2tsp. Clzillie powder lhtsp. Sweet cummin.
5 to 6 Cloves 200gms Tomatoes
1 OOgms Onions
1 in. piece Cinnamon 5 cloves Garlic
10 to 12 Cardamoms 3 slices Ginger
2in. piece Rampe 2tbs. Curd
1 tbs. Coriander powder
1 cup thin Coconut milk
1 cup thick Coconut milk
A few Cadjunuts
A hand full of coriander leaves, mint leaves & salt to taste.
Afew sprigs Curry leaves
Method
Wash and cut the chicken to required sizes. Put the cut chicken into a pan and
mix in the ground ingredients (Coriander, cummin seeds, sweet cummin, pepper,
saffron, chillie powder, green chillies, ginger, garlic) and marinade for one hour.
Heat oil in a saucepan, fry rampe, curry leaves, chopped onions and tlze spices,
when golden brown add the chicken and let it fry for a while. Then add the thin
coconut milk, tomato and salt, let it boil and cook on a moderate fire ulltil chicken
is tender. Lastly add thick coconut milk, mixed with curd, ground coriander leaves,
mint leaves and cadjunuts, stirring well and let it simmer.
16
Ingredients
Chicken
AYAMGORENG
(Fried Ch"icken)
1 kg
2tbs.
Vinegar or tamarind juice
3 cloves
Garlic
2 slices Ginger
2tbs. Chillie powder
1 tsp. Saffron
1 tbs. Soya sauce
Oil for frying
Salt to taste
Method (I)
Wash and boil the chicken whole or cut into pieces with the
vinegar/tamarind and salt. Grind and the rest of the
ingredients, rub into the chicken, and let lt mannade for 2-3 hours.
Deep-fry in hot oil until golden brown.
Method (II)
The raw chicken could be marinated with the ground ingredients for
2
_
3
hours and deep fry until golden brown.
17
BARATH & PURUTH CURRY
Ingredients
I kg Cleaned Babath or any other tripe
I tbs. Coriander
I tbs. Cummin seeds
I tsp. Dil seed
I in. piece Cinnamon
4 Cloves
50gms
5 tbs
5 cloves
5 slices
2 in. piece
I sprig
2 in. piece
6pods
I piece
0 cup
I tbsl
Itbs.
I cup
I tsp
Method
Tamarind
Chillie Powder
Chopped garlic
Chopped ginger
Rampe
Curry Leaves
Lemon grass
Cardamom
Powdered aromatic ginger
Scraped coconut
B Onion
Oil
Thick coconut milk
Saffron
Boil the babath with chillie, tamarind, saffron and salt until tender.
Heat the oil and fry onions, dil, garlic, ginger, rampe, lemon grass,
curry leaves and spices until golden brown. Then tum in the boiled
meat and add the coconut milk. Roast the coriander until brown in
colour, add the cummin seeds and aromatic ginger. Roast the coconut
separately and finely grind the roasted ingredients, add to the meat,
and let it simmer for a while.
14
Ingredients
I kg
2tbs.
3 cloves
I slice
IOOgms
6tbs.
Itsp.
2tbs.
2tsp.
-Y'2cup
DEVILLED LIMPAfl'HENG-THENG
(Devilled Offal)
Limpa or theng theng
Chillie pieces
Garlic
Ginger
Onions
Dark Soya sauce
Dried shrimp paste ( Blachang)
Tamarind juice
Sugar
Oil
A few sprigs
Salt to taste
Curry leaves
Method
Wash and cut meat into slices. Heat oil in a pan and temper with
curry leaves, ground ginger and garlic, and sliced onions. Add the
meat and let it fry stirring well. Cook in slow fire stirring occasionally
until all the liquid is well and almost dry. Add the Soya
sauce, dried shrimp paste, tamarind juice, dried chillie pieces and
salt. Lastly, add the sugar tum the pieces of meat and continue
cooking for a few minutes. The meat should be very dark in colour.
. 15
BARATH & PURUTH CURRY
Ingredients
I kg Cleaned Babath or any other tripe
I tbs. Coriander
I tbs. Cummin seeds
I tsp. Dil seed
I in. piece Cinnamon
4 Cloves
50gms
5 tbs
5 cloves
5 slices
2 in. piece
I sprig
2 in. piece
6pods
I piece
0 cup
I tbsl
Itbs.
I cup
I tsp
Method
Tamarind
Chillie Powder
Chopped garlic
Chopped ginger
Rampe
Curry Leaves
Lemon grass
Cardamom
Powdered aromatic ginger
Scraped coconut
B Onion
Oil
Thick coconut milk
Saffron
Boil the babath with chillie, tamarind, saffron and salt until tender.
Heat the oil and fry onions, dil, garlic, ginger, rampe, lemon grass,
curry leaves and spices until golden brown. Then tum in the boiled
meat and add the coconut milk. Roast the coriander until brown in
colour, add the cummin seeds and aromatic ginger. Roast the coconut
separately and finely grind the roasted ingredients, add to the meat,
and let it simmer for a while.
14
Ingredients
I kg
2tbs.
3 cloves
I slice
IOOgms
6tbs.
Itsp.
2tbs.
2tsp.
-Y'2cup
DEVILLED LIMPAfl'HENG-THENG
(Devilled Offal)
Limpa or theng theng
Chillie pieces
Garlic
Ginger
Onions
Dark Soya sauce
Dried shrimp paste ( Blachang)
Tamarind juice
Sugar
Oil
A few sprigs
Salt to taste
Curry leaves
Method
Wash and cut meat into slices. Heat oil in a pan and temper with
curry leaves, ground ginger and garlic, and sliced onions. Add the
meat and let it fry stirring well. Cook in slow fire stirring occasionally
until all the liquid is well and almost dry. Add the Soya
sauce, dried shrimp paste, tamarind juice, dried chillie pieces and
salt. Lastly, add the sugar tum the pieces of meat and continue
cooking for a few minutes. The meat should be very dark in colour.
. 15
RENDANG
(Dry beef curry)
Ingredients
Beef
B Onions
1 kg
250gms
50gms
2tbs.
ltbs.
ltbs.
Chillie Powder
Vinegar
Tamarind juice
Garlic
ltbs. Ginger
2tbs. Soya Sauce
1 tbs. Curry powder
1 cup Coconut milk
2 in.piece Rampe
2tsp. Sugar
A few sprigs Curry leaves
Stem of Lemon grass
Salt to taste
Method
Cut beef into strips or slices put into pan with 1 cup of water. Add
all the ingredients from above except the Soya sauce, tamarind juice,
sugar and coconut milk. Bring to a boil; let it cook stirring
occasionally. When beef is tender add the salt, tamarind and sugar,
mix well. Lastly add 1 cup of coconut milk and let it simmer on a low
fire till the curry is very dry.
12
DEN-DENG (Dried Beef)
Ingredients
500gms
2tbs.
Itbs.
Beef or theng theng
Coarsely powdered dried chillie
Tamarind
1 tsp. Lemon juice
Oil for frying
Salt to taste
Method
Cut the beef into thin slices. Mix well with the chillie powder,
tamarind and salt and dry in the hot sun for 2 or 3 days tuming it a
few times. It could also be grilled. The dried beef can be fried or
devilled. To fry - Cut into strips fry it in hot oil and add some lemon
juice.
Ingredients for Dried Devilled Beef-
I 00 gms Onions
I 00 gms Chopped Tomato
100 gms Capsicum
I tbs. Chillie Powder
2 Cloves
Garlic
1 Slice Ginger
Curry leaves
2tbs. Oil
Method
Pour oil into a pan, when it is heated add the ginger, garlic, onions,
curry leaves and the beef (Deng Deng). Let it fry until crisp and
golden. Before you take it off the fire add the tomato, capsicum and
chillie powder and mix it well.
13
RENDANG
(Dry beef curry)
Ingredients
Beef
B Onions
1 kg
250gms
50gms
2tbs.
ltbs.
ltbs.
Chillie Powder
Vinegar
Tamarind juice
Garlic
ltbs. Ginger
2tbs. Soya Sauce
1 tbs. Curry powder
1 cup Coconut milk
2 in.piece Rampe
2tsp. Sugar
A few sprigs Curry leaves
Stem of Lemon grass
Salt to taste
Method
Cut beef into strips or slices put into pan with 1 cup of water. Add
all the ingredients from above except the Soya sauce, tamarind juice,
sugar and coconut milk. Bring to a boil; let it cook stirring
occasionally. When beef is tender add the salt, tamarind and sugar,
mix well. Lastly add 1 cup of coconut milk and let it simmer on a low
fire till the curry is very dry.
12
DEN-DENG (Dried Beef)
Ingredients
500gms
2tbs.
Itbs.
Beef or theng theng
Coarsely powdered dried chillie
Tamarind
1 tsp. Lemon juice
Oil for frying
Salt to taste
Method
Cut the beef into thin slices. Mix well with the chillie powder,
tamarind and salt and dry in the hot sun for 2 or 3 days tuming it a
few times. It could also be grilled. The dried beef can be fried or
devilled. To fry - Cut into strips fry it in hot oil and add some lemon
juice.
Ingredients for Dried Devilled Beef-
I 00 gms Onions
I 00 gms Chopped Tomato
100 gms Capsicum
I tbs. Chillie Powder
2 Cloves
Garlic
1 Slice Ginger
Curry leaves
2tbs. Oil
Method
Pour oil into a pan, when it is heated add the ginger, garlic, onions,
curry leaves and the beef (Deng Deng). Let it fry until crisp and
golden. Before you take it off the fire add the tomato, capsicum and
chillie powder and mix it well.
13
DAGINGCUKA
Ingredients
Meat 500gms
2tbs.
3 Cloves
Chopped Red Onions
Garlic
2 in. piece Cinnamon
2 in. piece Rampe
10 cups Water
5tbs. Vinegar
1 OOgms B Onion
1 in. piece Chopped Ginger
5 pods Cardamom
1 sprig Curry Leaves
llhtsp. Pepper powder
2tbs. Ghee or margarine
Salt to taste
Method
The meat could be prepared in one chunk or cut into 2 or 3 pieces.
Fork the meat all around very well and marinade in vinegar and salt
for lh hour. Heat the fat, temper the rest of the ingredients except the
pepper and B 'onions. Add the chunks of meat, and let it cook in its
own gravy for about 5 minutes. Add the water, let it simmer in closed
pan on a slow fire until soft. Sprinkle the pepper. Lastly, mix in the
B onion slices to the meat before taking off the fire.
10
-
DAGING GORENG
(Fried Slices of Beef)
Ingredients
500gms Beef
2 slices Ginger
5 cloves Garlic
2tbs. Tamarindjuice
1 tsp. Lime juice
50 gms Chillie Powder
Oil for deep-frying
Salt to taste
Method (1)
Cut beef into slices. All the ingredients should be finely ground into
a paste. Boil the beef with the ground ingredients in a cup of water
until the liquid is totally absorbed. Tenderize (flatten) the beef Heat
the oil and deep fry the beef slices until crisp and brown.
Method (II)
You can even boil the beef with vinegar and salt. Slice and tenderize
(flatten). Rub the finely ground ingredients, marinade for an hour
and deep fry in hot oil.
Garnish with onion sambol, made with onion rings, green chillies,
lime and salt to taste. It could be served with lettuce leaves and
tomato slices.
11
~
DAGINGCUKA
Ingredients
Meat 500gms
2tbs.
3 Cloves
Chopped Red Onions
Garlic
2 in. piece Cinnamon
2 in. piece Rampe
10 cups Water
5tbs. Vinegar
1 OOgms B Onion
1 in. piece Chopped Ginger
5 pods Cardamom
1 sprig Curry Leaves
llhtsp. Pepper powder
2tbs. Ghee or margarine
Salt to taste
Method
The meat could be prepared in one chunk or cut into 2 or 3 pieces.
Fork the meat all around very well and marinade in vinegar and salt
for lh hour. Heat the fat, temper the rest of the ingredients except the
pepper and B 'onions. Add the chunks of meat, and let it cook in its
own gravy for about 5 minutes. Add the water, let it simmer in closed
pan on a slow fire until soft. Sprinkle the pepper. Lastly, mix in the
B onion slices to the meat before taking off the fire.
10
-
DAGING GORENG
(Fried Slices of Beef)
Ingredients
500gms Beef
2 slices Ginger
5 cloves Garlic
2tbs. Tamarindjuice
1 tsp. Lime juice
50 gms Chillie Powder
Oil for deep-frying
Salt to taste
Method (1)
Cut beef into slices. All the ingredients should be finely ground into
a paste. Boil the beef with the ground ingredients in a cup of water
until the liquid is totally absorbed. Tenderize (flatten) the beef Heat
the oil and deep fry the beef slices until crisp and brown.
Method (II)
You can even boil the beef with vinegar and salt. Slice and tenderize
(flatten). Rub the finely ground ingredients, marinade for an hour
and deep fry in hot oil.
Garnish with onion sambol, made with onion rings, green chillies,
lime and salt to taste. It could be served with lettuce leaves and
tomato slices.
11
~
NASI BUBUR
(Gruel)
Ingredients
1 V2 cups Red/White Rice
250gms Beef/Chicken cut in cubes
3 cups thick Coconut Milk
JV2 cups thin Coconut Milk
4 pods Garlic
2 slices Ginger
1 tbs. Dil seed
ltbs. Onion sliced
1 tsp. Pepper
ltbs. Ghee
4" piece Rampe & salt to taste.
Method
Wash rice and soak it in 2 V2 cups of water for 2-3 hours. Boil the
meat. When it is half cooked add the rice with the water & thin
coconut milk. Temper onions in ghee & leave a side. Add the rest the
ingredients to the rice & boil until soft. Lastly add the thick coconut
milk stirring all the time so that it will not boil over with the tempered
onions, pepper & salt to taste, serve hot.
8
SATE DAGING
Ingredients
Meat
1 kg
1 V2tbs.
Jlf2tsp.
J
1
/2tbs.
ltsp.
Cummin Seeds (Suduru)
Dried Chillie Pieces
Coriander Seeds
Sweet Cummin Seeds (Maduru)
1 in. piece Cinnamon
5 cloves Garlic
Afew pieces Rampe
50gms Onions
50gms Tamarind
2 to 5 pieces Aromatic Ginger (/nguru Piyali)
5 pods Cardamom
2 in. piece Ginger
A few sprigs Curry Leaves
2 in. piece Lemon Grass
ltsp. Sugar
Salt to taste
Method
Wash and cut meat into cubes. Mix the meat with all the ingredients
coarsely pounded. Add the tamarind juice in salt water.
Rub the mixture well into the meat. It is a prerequlslte that the meat
be marinated for at least 2-3 hours. Thread the marinated on
skewers over a charcoal fire turning the sate frequently untll they
are done. It can be grilled in an oven or barbecued.
It can be served with peanut sauce.
9 .
NASI BUBUR
(Gruel)
Ingredients
1 V2 cups Red/White Rice
250gms Beef/Chicken cut in cubes
3 cups thick Coconut Milk
JV2 cups thin Coconut Milk
4 pods Garlic
2 slices Ginger
1 tbs. Dil seed
ltbs. Onion sliced
1 tsp. Pepper
ltbs. Ghee
4" piece Rampe & salt to taste.
Method
Wash rice and soak it in 2 V2 cups of water for 2-3 hours. Boil the
meat. When it is half cooked add the rice with the water & thin
coconut milk. Temper onions in ghee & leave a side. Add the rest the
ingredients to the rice & boil until soft. Lastly add the thick coconut
milk stirring all the time so that it will not boil over with the tempered
onions, pepper & salt to taste, serve hot.
8
SATE DAGING
Ingredients
Meat
1 kg
1 V2tbs.
Jlf2tsp.
J
1
/2tbs.
ltsp.
Cummin Seeds (Suduru)
Dried Chillie Pieces
Coriander Seeds
Sweet Cummin Seeds (Maduru)
1 in. piece Cinnamon
5 cloves Garlic
Afew pieces Rampe
50gms Onions
50gms Tamarind
2 to 5 pieces Aromatic Ginger (/nguru Piyali)
5 pods Cardamom
2 in. piece Ginger
A few sprigs Curry Leaves
2 in. piece Lemon Grass
ltsp. Sugar
Salt to taste
Method
Wash and cut meat into cubes. Mix the meat with all the ingredients
coarsely pounded. Add the tamarind juice in salt water.
Rub the mixture well into the meat. It is a prerequlslte that the meat
be marinated for at least 2-3 hours. Thread the marinated on
skewers over a charcoal fire turning the sate frequently untll they
are done. It can be grilled in an oven or barbecued.
It can be served with peanut sauce.
9 .
Ingredients
500gms
200gms
200gms
2 tbs.
2 tbs.
4 cloves
lh tsp.
2-3
5 tbs.
NASIGORENG
Cooked Rice
Cooked Chicken or Beef
Prawns
Ghee or Margarine
Soya Sauce
Garlic
Blachang or dried shrimps paste
Eggs
Stock
50gms Red Onions
50gms Spring Onions
Oil for frying
Pepper and Salt to taste
Method
Shell the boiled prawns. Cut the meat into thin strips. Chop the onions
roughly and blend to a paste with garlic and dried shrimp paste,
dissolved in a little hot water. Heat the ghee or margarine, fry the
blended ingredients until light brown, add the boiled prawns, meat
and stir-fry mix alllngredints with the cooked rice. Finally add Soya
sauce, pepper and spring onions. Mix well until very hot.
Garnish- Strips of omelette, fried onion rings, sliced red chillies
&fried cadjunuts.
6
NASI KEBVLI
Ingredients
I kg
Samba Rice
200gms
Onion
10 pods
Cardamoms
6
Cloves
4 in. piece
Rampe
A few
PepperCorns
5 Cups
Coconut Milk
200gms
Ghee
4 Cloves
Garlic
2 in. piece
Cinnamon
6 Cups
Water
Method
Wash the rice well. Heat the ghee. When very hot temper the rampe,
and onions. When it is golden brown add the rice and stir for a few
minutes. Add coconut milk and water. Tie up the spices into a bundle
with a piece of cloth and drop it i11; the rice. When the rice is boiling,
lower the heat and let it simmer. Remove the bundle of spices &
serve hot.
Garnish -fried oinons, cajunuts & raisins.
. 7
Ingredients
500gms
200gms
200gms
2 tbs.
2 tbs.
4 cloves
lh tsp.
2-3
5 tbs.
NASIGORENG
Cooked Rice
Cooked Chicken or Beef
Prawns
Ghee or Margarine
Soya Sauce
Garlic
Blachang or dried shrimps paste
Eggs
Stock
50gms Red Onions
50gms Spring Onions
Oil for frying
Pepper and Salt to taste
Method
Shell the boiled prawns. Cut the meat into thin strips. Chop the onions
roughly and blend to a paste with garlic and dried shrimp paste,
dissolved in a little hot water. Heat the ghee or margarine, fry the
blended ingredients until light brown, add the boiled prawns, meat
and stir-fry mix alllngredints with the cooked rice. Finally add Soya
sauce, pepper and spring onions. Mix well until very hot.
Garnish- Strips of omelette, fried onion rings, sliced red chillies
&fried cadjunuts.
6
NASI KEBVLI
Ingredients
I kg
Samba Rice
200gms
Onion
10 pods
Cardamoms
6
Cloves
4 in. piece
Rampe
A few
PepperCorns
5 Cups
Coconut Milk
200gms
Ghee
4 Cloves
Garlic
2 in. piece
Cinnamon
6 Cups
Water
Method
Wash the rice well. Heat the ghee. When very hot temper the rampe,
and onions. When it is golden brown add the rice and stir for a few
minutes. Add coconut milk and water. Tie up the spices into a bundle
with a piece of cloth and drop it i11; the rice. When the rice is boiling,
lower the heat and let it simmer. Remove the bundle of spices &
serve hot.
Garnish -fried oinons, cajunuts & raisins.
. 7
NASI (Rice)
NASIGORENG
NASI KEBULI
NASI BUBUR (Gruel)
DAGING (BeeO
SATEDAGING
DAGINGCUKA
INDEX
DAGING GORENG (Fried Slices of Beef)
RENDANG DAGING (Dry beef curry)
DENG DENG (Dried Beef)
BABATH CURRY (Tripe)
DEVILLED LIMPAITHENG-THENG (Devilled Offal)
AYAM (Chicken)
AYAM MASAK (Chicken Kuruma Curry)
AYAM GORENG (Fried Chicken)
VEGETABLE
SUKUNIBREADFRUIT RINGS
KALlA ( Brinjal and Ash Plantains Curry)
KOLAK CURRY (7 Vegetables)
ACAR (Pickles)
MALAY PICKLE
SAMBAL PITCHAL (Cucumber Sambol)
RUJAK BUAH PEDES (Hot Fruit Chutney)
DATE CHUTNEY
MANGO CHUTNEY
4
SOP (Soups)
RA WON (Traditional Spicy Malay Soup)
KAKI/EKOR SOP (Trotter or Tail Soup)
PUDING!DESERT (Puddinr:s!Dessert)
SAGO PUDDING
SERIKAYA (Malay Pudding/Wattalapan)
AGAR AGAR
FIRINI (Custard Pudding)
UMPIN (Rice Flakes)
KOLAK UBI
DONG DONG DOS! (Amberella Dosi)
DOS! NANNAS (Pineapple Dosi)
CAKES & SA VOURIES
BOLE (Traditional Cake)
SILLERY (Malay Sweet Pastry)
MALAYDODOL
SEENIMA
CHEENAKUTH (Seenakku)
PASTHOL
KUIH DADAR (Pancake)
REMPEYEK (Peanut Crackers)
CURRY POWDER (Traditional Malay Curry Powder)
BLACHANG (Dried Prawn Paste)
5
NASI (Rice)
NASIGORENG
NASI KEBULI
NASI BUBUR (Gruel)
DAGING (BeeO
SATEDAGING
DAGINGCUKA
INDEX
DAGING GORENG (Fried Slices of Beef)
RENDANG DAGING (Dry beef curry)
DENG DENG (Dried Beef)
BABATH CURRY (Tripe)
DEVILLED LIMPAITHENG-THENG (Devilled Offal)
AYAM (Chicken)
AYAM MASAK (Chicken Kuruma Curry)
AYAM GORENG (Fried Chicken)
VEGETABLE
SUKUNIBREADFRUIT RINGS
KALlA ( Brinjal and Ash Plantains Curry)
KOLAK CURRY (7 Vegetables)
ACAR (Pickles)
MALAY PICKLE
SAMBAL PITCHAL (Cucumber Sambol)
RUJAK BUAH PEDES (Hot Fruit Chutney)
DATE CHUTNEY
MANGO CHUTNEY
4
SOP (Soups)
RA WON (Traditional Spicy Malay Soup)
KAKI/EKOR SOP (Trotter or Tail Soup)
PUDING!DESERT (Puddinr:s!Dessert)
SAGO PUDDING
SERIKAYA (Malay Pudding/Wattalapan)
AGAR AGAR
FIRINI (Custard Pudding)
UMPIN (Rice Flakes)
KOLAK UBI
DONG DONG DOS! (Amberella Dosi)
DOS! NANNAS (Pineapple Dosi)
CAKES & SA VOURIES
BOLE (Traditional Cake)
SILLERY (Malay Sweet Pastry)
MALAYDODOL
SEENIMA
CHEENAKUTH (Seenakku)
PASTHOL
KUIH DADAR (Pancake)
REMPEYEK (Peanut Crackers)
CURRY POWDER (Traditional Malay Curry Powder)
BLACHANG (Dried Prawn Paste)
5
GALADARI
HOTEL COLOMBO
ISBN 955-8529-001
Printed By Big Bird Printers - 077-802798, 813707.
.
Rs. 150
GALADARI
HOTEL COLOMBO
ISBN 955-8529-001
Printed By Big Bird Printers - 077-802798, 813707.
.
Rs. 150