Spicy Cultured Soybean (Tempeh)

Ingredients:
Tempeh, onion , garlic,carrot, long bean, red chilli -sliced
Sugar ,chilli paste and tomato ketchup.
Method:
A.Marinate tempeh with salt and turmeric. Fry tempeh till golden brown in colour. Put in a plate.
B. Fry garlic and add chilli paste and tomato ketchup.
C. Add onion, carrot, long bean, red chillies, sugar and let it thicken.
D. Mix tempeh into them.

Pineapple in Coconut Gravy (Pajeri)

Ingredients:
A. Pineapple – cut into some round shape
Brinjal and Lady finger (optional)

B. Garlic -1 clove
Onion- 2
Cinnamon-1 Stick
Clover (bunga cengkih)- 2
Star anise (bunga lawang) -2
Cardamon (buah pelaga) - 2
Ginger- sliced
Curry powder-2 tbsp

C. Kerisek-1 tbsp
Coconut milk- 2 cup
Gula Melaka – ¼ piece
Salt

Grilled Chicken with Black Pepper Sauce

Ingredients:
garlic, turmeric powder, salt and ginger- to marinate chicken. Then, grill chicken onto flat pan.

Sauce:
onion, sweet soy sauce and black pepper powder- cook it with any vegetables like potato, snow peas etc.

Beancurd with peanut sauce

Method:

Fry beancurd till golden brown and pour some peanut sauce onto it.

Pickled ginger and carrot

Ingredients:

Ginger, carrot, onion and green chilli - sliced

Method:

Mix all ingredients in vinegar. Add some sugar and salt.

Grilled Fish ( Kampung-style )

Method:
Cover a saucepan with a banana or turmeric leaf and grill the fish. May be served with pickled tomato and pineapple.

Golden Grilled Pomfret ( Ikan percik emas )

Ingredients:

Part A:

Pomfret
4 onion
1 clove of garlic
ginger ½ inch
2 lemon grass

5 dried chillies
lengkuas ½ inch
turmeric ½ inch

Part B

1 cup of coconut milk

1 tsp rice flour

a little of sugar and salt
Daun kesum and young turmeric leaves - thinly sliced

How to prepare:

Blend all of the ingredients in part A. Divide into 2 potion

Use one portion to marinate the pomfret by adding some salt.
Another portion will be combined with ingredients in part B, simmered and stirred over medium heat until it becomes a thickened gravy.
Grill the pomfret and continuously pour the gravy over it.

Finally sprinkle the grilled pomfret with some lemon juice and serve it with the coconut gravy.

Note:

This dish is identical to ikan percik Kelantan. ( for recipe, click here)