Steamed meat

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Homemade Special Sambal

Homemade Special Sambal**Ingredients25g dried chillies, soaked for an hour40g dried shrimp, washed4g belacan (shrimp paste)6 shallots, sliced and fried until crispy1 tbsp sugar70g assam (the weight shown is seed inclusive), discard the seed and dissolve in 3/4 cup water1 onion, sliced1 cup ikan bilis (dried anchovy), washed, dried, and fried until crispy5 tbsp cooking oil

Cooking Directions:1 Drain the dried chillies, deseed, and blend the chillies in a food processor. Set aside.2 Blend the dried shrimp in the food processor.3 In a pan, heat 3 tablespoons of cooking oil. Add chillies and stir fry until fragrant.4 In a separate pan, heat 2 tablespoons cooking oil. Add dried shrimp and stir fry until crispy and fragrant.5 Add the dried shrimp, belacan, shallot, sugar and assam juice into (3). Simmer for 2 minutes.6 Add slice onion and simmer for another 5 minutes.7 Serve hot. Add crispy fried ikan bilis just before serving

Pongteh Chicken

Ingredientshalf chicken10 shallots10 garlics2 tbsp taucu4 dried shitake mushroom, soaked1 tbsp sugar1 potato1 tbsp ABC Kicap Manis3/4 cup water

Cooking Directions1 In a pan, heat oil and saute shallot and garlic until golden brown.2 Add chicken, taucu, dark soy sauce, potatoes, mushroom and water. Allow to boil.3 Add sugar, simmer for 20-25 minutes till the sauce thicken and the meat becomes tender.

Korean squid

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Granny's Malaysian Meatball Curry

TOTAL TIME55minsPREP15 MINSCOOK40 MINSSERVINGS4UNITSUS 114lbsground beef 3tablespoons breadcrumbs 1largeegg, lightly beaten 2tablespoons finely choppedspring onions 2 -3tablespoons finely choppedcilantro salt and pepper 2onions, peeled and roughly chopped 5clovesgarlic, peeled and roughly chopped 34inchfresh ginger, peeled and roughly sliced 212tablespoons malaysiancurry powder 12-1teaspoon hot ground pure chile powder (or more or less to taste) 14teaspoonground cloves 3tablespoons vegetable oil 1star anise 8freshcurry leaves 1cupcoconut milk, mixed with 1cupwater 1largepotato, peeled and cut into medium-sized cubes 2 -3tablespoonstomato paste salt

DIRECTIONS1. Prepare all ingredients before commencing to cook.2. In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.3. Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.4. In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.5. Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.6. Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 10 minutes, but be careful not to burn.7. Add coconut milk and bring slowly to the boil.8. While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.9. When all meatballs have been added, add tomato paste and salt to taste.10. Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.11. Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.12. Serve with bread, roti chani, roti jala or steamed rice.