Resipi Makanan Melayu - Traditional Sri Lankan Malay Recipes

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).

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.

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).

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.

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.

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 soakedup all the water and then add the lemon juice and stir fo~ 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.

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.

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 soakedup all the water and then add the lemon juice and stir fo~ 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.

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 reseason pan with oil.

Ingredients

250gms 500gms 1h 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.

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 reseason pan with oil.

Ingredients

250gms 500gms 1h 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.

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

14 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.

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.

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

14 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.

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.

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.

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 fru it is transparent. Add the rose water a few minutes before you take it of! the fire

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.

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 fru it is transparent. Add the rose water a few minutes before you take it of! the fire

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.

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.

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.

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.

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 ........... .

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.

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 ........... .

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.

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.

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 ~hicker, 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.

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.

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 ~hicker, 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.

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.

DAT_E CHUTNEY

Ingredients

500gms Dates 50gms Sugar 1 1htsp. 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. 11htbs.

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.

·.•

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.

DAT_E CHUTNEY

Ingredients

500gms Dates 50gms Sugar 1 1htsp. 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. 11htbs.

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.

·.•

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.

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.

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.

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.

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

C~ean 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 ~an, add all the ingr~di~nts 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.

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 bringal~ ash plantains, liver and thick coconut milk, mix and let it simmer. If you wish add a few cadjunuts broken up.

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

C~ean 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 ~an, add all the ingr~di~nts 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.

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 bringal~ ash plantains, liver and thick coconut milk, mix and let it simmer. If you wish add a few cadjunuts broken up.

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.

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 l~rge pieces with the vinegar/tamarind and salt. Grind ginge~, garl~c 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.

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.

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 l~rge pieces with the vinegar/tamarind and salt. Grind ginge~, garl~c 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.

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.

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 absor~ed 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.

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.

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 absor~ed 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.

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.

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.

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.

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.

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.

-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.

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.

-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.

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.

SATE DAGING

Ingredients

Meat 1 kg 1 V2tbs. Jlf2tsp. J1/2tbs. 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 squee~e_d 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 m~at 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.

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.

SATE DAGING

Ingredients

Meat 1 kg 1 V2tbs. Jlf2tsp. J1/2tbs. 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 squee~e_d 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 m~at 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.

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.

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.

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.

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.

NASI (Rice) NASIGORENG NASI KEBULI NASI BUBUR (Gruel)

DAGING (BeeO SATEDAGING DAGINGCUKA

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

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)

NASI (Rice) NASIGORENG NASI KEBULI NASI BUBUR (Gruel)

DAGING (BeeO SATEDAGING DAGINGCUKA

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

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)

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

Resipi Makanan Melayu - Traditional Sri Lankan Malay Recipes

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