Deep-Fried Special Seafood Ben Curd 招牌豆腐

材料：
- 2块水豆腐
- 2条蛋豆腐
- 150g鱼胶
- 1粒鸡蛋
- 2大匙炸香鱿鱼干碎
- 1大匙芫茜碎
- 2大匙红萝卜碎
- l小匙盐
- 1/2小匙胡椒粉
- 少许鸡晶粉
- 适量粟粉
- 适量炸油

沾酱：
- 泰式辣椒酱和美奶滋

做法：
1．将水豆腐和日本蛋豆腐压烂成泥，然后加入其余的材料充份拌匀。
2．准备1个8寸方形盘，涂抹上油，倒八拌匀的材料，然后放进蒸笼里中火蒸20分钟或至熟，取出待冷切块。
3．烧热油锅，将蒸好的豆腐沾上粟粉，然后炸至金黄色，捞起沥干油份，用碟盛起。配上泰式辣椒酱或美奶滋享用。

INGREDIENTS:
- 2 pieces soft bean curd
- 2 pieces egg bean curd
- 150g fish paste
- 1 egg
- 2 tbsp fried crispy
- dried squids，chopped
- 1 tbsp chopped
- coriander leaves
- 2 tbsp chopped carrot
- 1 tsp salt
- 1/2 tsp pepper
- dash of chicken stock granules
- corn flour for coating
- oil for deep-frying

DIPPING SAUCE:
Thai chilli sauce and mayonnaise

METHOD:
1. Mash soft bean curd and egg bean cu rd until fine. Add in the remaining ingredients and mix until well-combined．
2. Pour mixture into a greased 8” square tray and steam at medium heat for 20 minutes until cooked．Remove. Leave to cool before cutting into pieces．
3. Heat up 0il for deep-frying，coat seafood bean curd in corn flour and deep-fry in hot oil until golden brown. Dish and drain. Serve with Thai chilli sauce or mayonnaise．

Recipes by Alan Kok, Bryan Ong “Hawkers’ Fair Simplied”, 2003, P.68

Fu Yong Omellete 芙蓉蛋

材料：
- 4 粒鸡蛋
- 2 大匙叉烧丝
- 50 g虾仁
- 1 大匙红萝卜丝
- 1 粒洋葱丝
- 1 大匙青葱丝
- 1 大匙红辣椒丝
- 3 大匙油

调味料：
- 1 小匙盐
- 1 大匙生抽
- 少许胡椒粉和鸡晶粉

做法：
1．全部材料和调味料用大碗盛起，拌匀。
2．烧热油，倒八混合料，中小火煎至金黄，再翻另一面煎至金黄便可。

Ingredients:
- 4 eggs
- 2 tbsp shredded char-xiu
- 50g shelled prawns
- 1 tbsp shredded carrot
- 1 onion，shredded
- 1 tbsp shredded spring onion
- 1 tbsp shredded red chilli
- 3 tbsp oil

Seasoning:
- 1 tsp salt
- 1 tbsp light soya sauce
- Dash 0f pepper and chicken stock granules

Method:
1．Combine all ingredients．seasoning in a mixing bowl and mix well．
2．Heat up 0il，pour in mixture and pan-fry at low heat until set．Turn it over and continue to fry until golden brown．Dish up and serve．

**Recipes by Alan Kok, Bryan Ong “Hawkers’ Fair Simplied”,2003, P.73.

Black Pepper Crabs 黑椒蟹

材料：
- 1 kg 螃蟹
- 2 大匙油
- 1 大匙蒜茸
- 1 粒洋葱，切碎
- 1 大匙青葱粒
- 150 ml 水

调味料：
- 1 大匙黑胡椒碎
- 1 大匙生抽
- 1 大匙蚝油
- 1 小匙糖
- 2 大匙绍兴酒

做法：
1．螃蟹洗净，沾上适量的干粟粉，放进热油中炸熟，捞起沥干油份。
2．烧热2大匙油，爆香蒜茸和洋葱碎，加入调味料炒香。
3．将螃蟹、青葱粒和水加入，大火炒至干身即可。

Black Pepper Crabs

Ingredients:
- 1 kg crabs
- 2 tbsp oil
- 1 tbsp chopped garlic
- 1 onion, chopped
- 1 tbsp chopped spring onion
- 150 ml water

Seasoning:
- 1 tbsp ground black pepper
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp shaoxing wine

Method:
1．Clean the crabs．Coat with corn flour and deep-fry in hot oil until cooked．Dish and drain．
2．Heat up 2 tbsp oil，saute chopped garlic and onion until fragrant．Add in seasoning and stir well．
3．Add in crabs．chopped spring onion，water and stir-fry at high heat until dry．Dish up and serve．

**Recipes by Alan Kok & Bryan Ong "Hawkers' Fair Simplied", 2003, P.59

Portuguese Style Fish and Potato 葡式糖醋鱼

葡式糖醋鱼

咕噜肉酱

材料：
- 5 大匙番茄酱
- 3 大匙辣椒酱
- 3 大匙酸梅酱
- 2 大匙糖
- 1 大匙柠檬汁
- 1 小匙盐

做法：
将全部材料混匀煮滚便可。

注：如喜欢更酸的味道，可加入少许白米糖醋调味。

KU LOU SAUCE

- 5 tbsp tomato sauce
- 3 tbsp chilli sauce
- 3 tbsp plum sauce
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp salt

METHOD:
Mix all ingredients and bring to boil.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

葡式糖醋鱼

材料：
- 1 条鱼,约50g
- 1 粒马铃薯，煮软,切块
- 2 条红辣椒，切块
- 1 粒洋葱，切块
- 1 条红萝卜，切块
- 1 粒番茄,切块
- 1 棵芫茜
- 5 大匙咕噜肉酱
- 200 ml 水

做法：
1. 鱼洗净抹干水份．沾上粟粉放进热油中炸至金黄色。捞起沥干油份。
2. 烧热l大匙油，炒香红辣椒和洋葱．加入咕噜肉酱．马铃暮、红萝卜、番茄和芫茜炒香。
3. 加入鱼和水煮滚焖至汁浓便可享用。

(4—5人份)

酱料食谱变化：
1．糖醋鱼：先将鱼涂抹上少许盐和胡椒粉，沾上蛋液再裹上栗粉，放入热油中炸至香脆，捞起。把咕噜肉酱煮滚，淋上鱼即可。
2．糖醋鸭：先爆香洋葱，下鸡块和蕃茄炒香，加入咕噜酱和水，焖煮至鸡软汁浓便可。

存放时间：1个月(冰箱)

PORTUGUEGE STYLE FISH AND POTATO

lNGREDlENTS：
- 1 fish，about 500g
- 1 potato cooked until soft and cubed
- 2 red chillie,diced
- 1 onion diced
- 1 carrot, cubed
- 1 tomato, cut into wedges
- 1 stalk coriander leaves
- 5 tbsp Ku Lou Sauce
- 200 ml water

METHOD:
1. Clean the fish and wide until dry. Coat with corn flour and deep-fry in hot oil until golden brown. Dish and drain.
2. Heat up l tbsp oil saute chillies and onion until fragrant. Add in Ku Lou Sauce, potato, carrot，tomato，coriander leaves and stir well.
3．Add in fish, water and cook until the gravy is thick. Dish up and serve.

(Serves：4—5)

Variations：
1. Sweet and Sour Fish：Rub a little salt and pepper onto the fish, coat with beaten egg and corn flour, deep-fry until crispy and dish up. Bring Ku Lou Sauce to boil and pour over fish.
2. Sweet and Sour Chicken: Saute sliced big onion, add chicken meat,tomato and stir-fry until fragrant. Pour in Ku Lou Sauce and water cook until sauce is thick and chicken is tender.

Storage time:1 month(in the fridge)

**Recipes by Alan Kok “Hawkers’ Fair...Sauces”, 2004,P.33

Sambal Petai and Prawns 三巴虾仁臭豆

咸中带甜的辣酱都是很受欢迎的酱，三巴食谱可说是非常丰富，用途广泛，喜欢吃辣一点的，也可以加入适量辣椒干或指天椒以增加辛辣度。

三巴酱

材料：
- 100g虾米，浸软，剁碎
- 10粒葱头仔，剁碎
- 1大匙蒜茸
- 1大匙烘香马来栈粉
- 5大匙辣椒糊
- 1/2大匙糖
- 少许盐
- 100ml油

做法：
烧热油，爆香虾米，加入葱头仔和蒜茸炒香，再加入其余的材料炒至干香
便可。

SAMBAL PRAWN PASTE

INGREDIENTS：
- lOOg dried prawns，soaked and chopped
- 10 shallots，chopped
- 1 tbsp chopped garlic
- 1tbsp ground toasted belacan
- 5 tbsp chilli boh
- 1/2 tbsp sugar
- salt to taste,100ml oil

METHOD：
Heat up oil and saute dried prawns until fragrant．Add in shallots，garlic and stir-fry until aromatic．Add in the remaining ingredients
and stir-fry until dry and aromatic．


三巴虾仁臭豆

材料：
- 300g虾仁
- 200g臭豆
- 1条红辣椒，切丝
- 2大匙三巴酱
- 3大匙水

做法：
1.将虾仁和臭豆分别泡一泡热油，沥干。
2.烧热1大匙油，爆香三巴酱，加入水和虾仁炒匀，再加入臭豆和红辣椒丝炒匀便可。

(3—4人份)

注：不吃臭豆，也可改为芦笋、茄子等。

SAMBAL PETAI AND PRAWNS

lNGREDIENTS：
- 300g prawn meat
- 200g petai
- 1 red chilli，shreded
- 2 tbsp Sambal Prawn Paste
- 3 tbsp water

METHOD：
1．Deep-fry prawns and petai separately in hot oil for a short while．Dish and drain．
2．Heat up 1 tbsp oil and saute Sambal Prawn Paste until fragrant．Add in water, prawns and stir well．Add in petai，red chilli and stir-fry until well-mixed．Dish up)．

(Serves：3-4)

Note：Asparagus．eggplant can be used to substitute petai．

**Recipes by Alan Wok "Hawker's Fair ...Sauces", 2004，P.46

Crabs in Sweet & Sour Sauce 酸甜螃蟹

材料：
- 500ml 炸油
- 1kg螃蟹，洗净斩块
- 适量粟粉，沾螃蟹用
- 1大匙蒜茸
- 1小匙指天椒粒
- 1小匙姜茸
- 1大匙青葱粒
- 1粒鸡蛋，打散

调味料：
- 3大匙蕃茄酱
- 2大匙辣椒酱
- 2大匙白米醋
- l大匙生抽
- 1大匙蚝油
- 2大匙糖
- 1小匙盐
- 100ml水
- 适量粟粉水打芡用

做法：
1．将螃蟹沾上粟粉，然后放进烧热的油中炸2分钟或至熟，捞起沥干油份。
2．留2大匙油爆香蒜茸、指天椒粒、姜茸和青葱粒。
3．加入调味料煮滚，倒八螃蟹和蛋液，拌匀打芡便可上桌。

贴士：
此螃蟹的酱汁很适合用来沾炸馒头一起享用，所以可以煮多点汁。

Ingredient:
- 500ml oil for deep-frying
- 1kg crabs，cIeaned and cut into pieces
- corn flour for coating crabs
- 1 tbsp chopped garlic
- 1 tsp chopped chilli padi
- 1 tsp chopped ginger
- 1 tbsp chopped spring onion
- 1 egg，beaten
- 3 tbsp tomato sauce
- 2 tbsp chilli sauce
- 2 white rice vinegar
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 2 tbsp sugar
- 1 tsp saIt
- 100m1 water
- corn fJour water for thickening

Method:
1．Coat crabs with corn flour and deep-fry in hot oil for 2 minutes or until cooked．Dish and drain．
2．Leave 2 tbsp oil in wok and sauté chopped garlic，chopped chilli padi，chopped ginger and spring onion until fragrant．
3．Add in seasoning and bring to boil．Add in crabs，beaten egg and thicken with corn flour water．Dish up．

Tips:
This sweet and sour sauce for crabs is delicious and ideal serve with fried “man-tou”．You can prepare more sauce if you like to serve with man-tou．

** Recipes by Alan Kok & Bryan Ong "Hawkers' Fair Simplied" , 2003

** 这道酸甜螃蟹非常开胃可口，我已经试了好几次，赞！

Steamed Fish in Nyonya Sambal Paste 娘惹蒸鱼

Nyonya Sambal Paste 娘惹酱

娘惹将也是大牌档镇档名酱，有些大牌档干脆就以娘惹酱调水加鱼煮成阿三鱼，有时候娘惹酱和阿三酱是相当难分辨的。娘惹酱的特色是够辣、够酸及够甜，而且还充满香茅和姜花香气。

材料A:

－ 8粒葱头仔

－ 5瓣蒜头

－ 3枝香茅，取下半部

－ 2枝金凤叶，

－ 100ml 油

材料B:

－ 5大匙亚三膏，加入6大匙水，搅均挤出汁

－ 1大匙糖

－ 1小匙烘香马来栈粉

－ 1小匙盐

－ 3大匙酸酐汁

做法：

1. 将材料A分别打烂。

2. 烧热油爆香葱头仔和蒜茸，再加入其余的材料A炒均。

3. 将材料B加入煮滚便可。

Ingredients A:
- 8 shallots, chopped
- 5 pip garlic, chopped
- 3 stalks lemongrass, white part only, chopped
- 2 stalks ginger flower, sliced
- 12 chilli padi, chopped
- 20 pieces daun kesum
- 100ml oil

Ingredients B:
- 5 tbsp asam paste, mixed with 6 tbsp water and squeezed out juice
- 1 tbsp sugar
- 1 tsp toasted belacan powder
- 1 tsp salt
- 3 tbsp lime juice

Method:
1. Blend ingredients A separately until fine.
2. Heat up 5 tbsp oil and saute chopped shallots and garlic until fragrant. Add in the remaining ingredients A and stir well.
3. Add in ingredients B and bring to boil. Remove from heat.

**********************************************************************

Steamed Fish in Nyonya Sambal Paste 娘惹蒸鱼

Ingredients:
- 1 fish, about 800g
- 1 onion, diced
- 5 lady fingers, sliced thickly
- 1 tomato, cut into wedges
- 5 tbsp Nyonya Sambal Paste

Method:
1. Placed fish into a steaming tray, add in the remaining ingredients and steam at high heat for about 10 minutes or until cooked.

(serve: 4-5)

** Recipes by Alan Kok“Hawkers' Fair Sauces”，P.44（郭子仁著《大牌档酱》，页44）

Stir-Fried Kangkung in Sambal Belacan 马来风光

材料：

- 2 大匙油

- 1粒洋葱，切丝

- 1条红辣椒，切丝

- 500g 蕹菜

调味料：

- 2 大匙马来栈三巴

- 1 小匙生抽

- 1 小匙糖

马来栈辣椒做法：

- 100g 虾米，浸软，剁碎

- 100g 红辣椒，打烂
- 100g辣椒糊

- 100g葱头仔，剁碎

- 50g蒜米，剁碎

- 1cm马来栈
- 1小匙盐

- 1/2大匙生抽

- 1小匙鸡晶粉

做法：

1. 虾米放进干镬里炒香，盛起。另将马来栈炒成香及粉状，盛起。

2. 烧热油爆香蒜米和葱头仔茸，加入红辣椒和辣椒糊炒香，再加入马来栈、虾米和调味料拌炒至香即可。

Ingredients:
- 2 tbsp oil
- 1 onion, shredded
- 1 red chilli, shredded
- 500g kangkung

Seasoning:
- 2 tbsp belacan sambal
- 1 tsp light soya sauce,
- 1 tsp sugar

Method:
1. Heat up oil, saute onion until fragrant. Add in sambal belacan and stir-fry until aromatic.
2. Add in red chilli, kangkung and stir-fry at high heat until well-mixed. Dish up.

Sambal Belacan:
- 100g dried prawns, soaked, chopped
- 100g red chillies, ground
- 100g chilli boh,
- 50g garlic, chopped
- 100g shallots, chopped,
- 1 cm belacan
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tbsp light soya sauce
- 1 tsp chicken stock granules

Method:
1. Heat up wok (without oil ) and stir-fry dried prawns until fragrant,dish up. Then, stir-fry belacan until aromatic and form into powder. Dish up.
2. Heat up oil, saute chopped garlic and shallots until fragrant. Add in red chilli, chilli boh and stir-fry until fragrant. Lastly, add in belacan powder, dried prawns, seasoning and fry until aromatic. Dish up.

** Recipes by Alan Kok & Bryan Ong "Hawkerrs' Fair Simplied",2003

Ready-made Bak Kut Teh (Eu Yan Sang)

EYS Bak Kut Teh 20g x 12 satchets

Description :

Eu Yan Sang Bak Kut Teh, the perfect gift for special occasions, and even on ordinary days. Stir up a deliciously tasty brew using Bak Kut Teh, a unique combination of Chinese traditional herbs and spices, grounded into an aromatic blend.

Use :

1. Add 1 big piece of garlic for every sachet used.

2. Pour 6 rice-bowls of water and bring to boil.

3. Add 1/2 - 1 kg of chicken, beef or mutton and cook for 2 hours under low fire.

4. Flavour with either soya sauce or salt.

5. Simmer for another 30 mins before serving.

6. Keep in cool dry place.

Unit : 12 packs x 20g / box
Price : MYR 28.80

Ready-made Bak Kut Teh (Uncle Sun)

Ingredients:Angelica Sinensis, Polygonati Odorati, Cinnamon, Pepper, Condonopsitis Radix, Glycyrrhizae Radix, Ligustici, Caryophylli Flos, Citri Exocarpium, Star Anise.

Preparation:

- 2 packets of Hong Siang's Bak Kut Teh Spices

- 2 kgs of pork rib or meat, cut into preferred size

- 8 pieces of garlic

- bean sauce 4 spoons

- black sauce 2 spoons

- oyster sauce 2 spoons

- salt

- pepper

- glutamate

- spring onion

Cooking Method:
1. Pour 10 bowls (appro. 2.5L) of water to boil, then add in Bak Kut Teh Spices and garlic. Boil for 20 minutes..
2. Add in pork rib or meat, cook for 30 minutes.
3. Add in other seasonings. Boil for 5 minutes.
4. Garnish with spring onion before serve.

** Uncle Sun Recipe

Acar Nyonya

Ingredients:-

• 2 cucumber - seeded and cut into fingers
• 2 carrots - seeded and cut into fingers
• 5 long beans - cut into fingers
• 6 leaves of cabbage - cut into squares (about the size of the rest of the veges)
• 2 red chillies - halved lengthwise and cut into 3 each
• 3 cups water
• 3 1/2 cups vinegar
• 1/2 cup cooking oil
• 4-5 tbsp sugar to taste
• 2-3 tsp salt to taste
• 1 cup roasted peanuts - skinned and crushed
• 2 tbsp sesame seeds - roasted

Spices to be grounded :-

• 15-20 dried chillies - soaked until soft
• 1.5cm knob kunyit
• 2 stalks serai - sliced
• 3 slices lengkuas
• 3 buah keras
• 20 shallots
• 2 cloves garlic
• belacan - about 3 x 3 x 0.5 piece

Method :-

1. Mixed 2 tsp salt to the cucumber and carrots. Leave for 2-3 hours.
2. Boil water with 1 cup of vinegar and 1 tsp salt in a sauce pan.
3. Blanched vegetables before spreading them on a clean tea towel to dry at least 1 hour.
4. Rinse the cucumber and carrots well, drain and spread on another clean tea towel to dry.
5. Heat up the coking oil and fry the ingredients for 10 - 15 minutes.
6. Add in the remaining vinegar, sugar and salt to taste. Stir until sauce thickens.
7. Add in the peanuts.
8. Turn off the heat and mix in the air dried vegetables. Lastly the sesame seeds.
9. Dish out. Preferably to be eaten at least six hours later.

- From aiyahnonya blog

Malay Spiced Coconut Beef 任当羊肉 Beef Rendang

Malay Spiced Coconut Beef - This hot, dry spiced dish of tenderly simmered meat offers the typical Malaysian taste of coconut, balanced with robust, tangy spices. Rendang is a must-have on special occasions such as weddings, ideally served with nasi kunyit [turmeric rice]. During Ramadan & Eid, the Malay New Year, Rendang is sure to take center stage on bountiful tables of feast in homes everywhere. During this festive season, a special rice cake called Lemang is made to eat with Rendang. Lemang is made from glutinous rice and santan [coconut milk], carefully packed into bamboo poles lined with banana leaves and cooked in the traditionally way over low open fires.

****************************

INGREDIENTS :
- 1½ lb beef cut into 1½ to 2-inch chunks [tougher cuts of beef is suitable]
- 4 cups thick coconut milk
- 1 cup fresh coconut [meat], finely grated [Substitute: unsweetened desiccated coconut]
- 2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan]
- 2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves; or the zest of 1 lime]
- 3 tbsp vegetable oil
- 2 tsp sugar
- salt and pepper
- 4-5 tbsp chili paste
- 1½-inch fresh ginger, peeled, sliced
- 1-inch galangal [lengkuas in Malay], peeled, sliced
- 1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
- 2 tsp coarse salt

*************************************

To Prepare :
1. Season beef with salt and pepper, marinate for at least 30 mins
2. Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili paste and kosher salt into a spice paste
3. In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay]
4. Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often
5. Add beef and slow boil for 10 mins
6. Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper
7. Reduce heat to low, uncovered, simmer for 1-1½ hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly]
8. Add the toasted coconut paste [kerisik] during the last 30 mins of cooking
9. When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves
10. Serve Beef Rendang with steamed rice, Nasi Lemak [Coconut Rice] or Lontong, a Malay Rice Roll

[The English recipe is originated from http://www.malaysianfood.net/]

Malaysian Chicken Curry 马来西亚咖哩鸡

It is a typical chicken curry cooked in almost all Malaysian homes. This basic recipe uses a Made in Malaysia. It has just the right blend of spices for an authentic 'Malaysian-tasting' curry! Some ingredients vary - Indian homes might cook with ghee [clarified butter], add whole spices like star anise, cinnamon stick, cloves, mustard seeds or fresh curry leaves.

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INGREDIENTS :
- 2½-3 lb whole chicken, cut into serving size pieces
- 5 tbsp Malaysian meat curry powder
- 1-2 tbsp or to taste, chili powder
- ½ cup cooking oil
- 1 can coconut milk, combined with 2 cups water
- 2 potatoes, cut into 1½ inch pieces
- salt
- 2 large onions, sliced
- 8 cloves of garlic
- 1½ inch fresh ginger, sliced

Cook's Note : This is a typical Malaysian chicken curry cooked at home. The meat curry powder used in the recipe has just the right blend of spices for an authentic 'Malaysian-tasting' Chicken Curry.

Each ethnic kitchen, however, has it's own variation. Additional ingredients may be added - whole spices of star anise, cloves or cinnamon stick, serai [lemongrass], fresh red or green chili peppers, buah keras [candlenut], tomatoes, lengkuas [galangal], kunyit [turmeric root], assam jawa [tamarind paste], fresh curry leaves, yoghurt or dried shrimp paste: belacan

To Prepare :
1. Using a mortar & pestle or blender, grind onion, garlic and ginger into a paste
2. In a small bowl, combine meat curry powder and chili powder, add a few tbsp of water and mix into a thick paste
3. In a wok or pot, heat oil on high, add ground paste, stir-fry until quite translucent
4. Add curry paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
5. Add chicken, bring heat up to med-high, stir to coat chicken well with curry paste
6. Add coconut milk, season with salt, stir well
7. Gradually bring to a boil, then reduce heat to med, simmer covered 20-25 mins, stir occasionally
8. Add potatoes, simmer uncovered, 10-15 mins until potatoes are cooked and chicken is tender
9. Turn off heat, skim off excess oil on surface
10. Serve with bread, Roti Canai, Roti Jala or steamed rice

Variation : Substitute with beef, pork, lamb, mutton, turkey or goat. Venison shanks are excellent for curry!

[The English recipe is originated from http://www.malaysianfood.net/]

Clay Pot Rice 砂煲饭

This one-pot rice meal has a smoky exotic aroma, best baked with a sweet Chinese sausage called Lap Cheong. The crispy part of the rice at the bottom of the clay pot is savored. Clay Pot Rice can now be found with a variety of meats or seafood, from beef to ostrich. Many restaurants also have clay pot 'dishes' on their menus - Clay pot Mee [noodles], Clay pot Tofu [soy bean cake], Clay pot Fish, Clay pot Soup etc. Food cooked in clay pots are not only flavorful, but retain the most nutrition as well.

INGREDIENTS :
- 3 boneless chicken thighs, cut into bite-size
- 1 Lap Cheong [Chinese sausage], cut into thick slices diagonally [Substitute: sweet sausage, or 1 additional boneless chicken thigh]
- 1 tbsp dark soy sauce
- 1 tbsp ginger, minced
- ½ tbsp sugar
- ½ sesame oil
- ½ cornstarch
- ½ cup scallions, sliced and 2 extra stalks for garnish, chopped
- 3 cups long grain rice, washed until water is clear then drained
- 6-7 cups chicken stock1 tsp salt
- 1 tbsp peanut oil
- salt and pepper

Cook's Note : Traditionally, Clay Pot Rice is a one pot rice meal as in this recipe; rice is baked with simple and economical ingredients. The crispy part of the rice at the bottom of the clay pot is what is savored most. Clay Pot Rice is nowadays made with a variety of meats and seafood; more exotic ingredients are used - from ostrich & venison to sea cucumber & lobster..........

To Prepare :
1. In a bowl combine chicken and lap cheong with dark soy sauce, ginger, sugar, sesame oil, cornstarch and scallions
2. Marinate refrigerated for at least 30 mins
3. In a clay pot [no preheating] add peanut oil, rice and salt - gradually bring to high heat, sauté the rice until the rice becomes quite translucent
4. Add chicken stock, up to 1½ inch above the level of the rice and season with salt and pepper
5. Gradually bring to a boil, then reduce heat to simmer until the stock has evaporated to the rice level [tiny 'holes' form on rice]
6. Add the marinated chicken and sausage, stir well into the rice, cover the clay pot
7. Carefully transfer the covered [and hot!] clay pot into a preheated 350F degree oven
8. Bake for 12-15 min
9. Carefully open the cover of the clay pot, give it a good stir, cover again, turn heat to high [500F degrees] bake for only 1 min
10. Immediately reduce heat to very low [180F degrees] and cook for an additional 10 min
11. Turn heat off, carefully remove from oven and let it rest for 5 min
12. Garnish with chopped scallions, and if preferred, serve with a side of hot chili sauce!

FYI : Many restaurants feature clay pot 'dishes' on their menus - Claypot Mee [noodles], Claypot Tofu [soy bean cake], Claypot Fish, Claypot Soup. Clay-pot dishes are the Oriental version of the American casserole. The main difference is that they are cooked on top of the stove rather than in the oven. Food cooked in a clay pot has maximum flavor, enormous nutritional value and is visually appetizing - the dish can go straight from the oven to the dinner table. The design of the clay-pot assures good retention of heat and keeps food hot much longer.

[The English recipe is originated from http://www.malaysianfood.net/]

Fish & Chicken Clay Pot 鱼煲 & 鸡煲

Fish, usually Garoupa is simmered with chicken in a clay pot - a hearty & delicious dish to eat with plain steamed rice and a side of hot sauce or fresh sliced chilies in soy sauce.

INGREDIENTS :
- 1 lb Garoupa [also spelt Grouper] [Kerapu, in Malay]
- ½ lb chicken
- 2 tsp light soy sauce & pepper [for seasoning chicken]
- Peanut oil or vegetable oil for frying fish
- 1 heaped spoon tbsp Miso [Taucheo - preserved soy bean paste]
- 2 large onions, sliced
- 3 cloves garlic, smashed
- 1½ [mature] ginger, smashed
- 3 pieces Asam Keping [Tamarind Skins]
- 4 dried red chilies, de-seeded, halved & soaked in hot water
- 1 large bunch Chinese parsley [fresh Coriander leaves]
- 3stalks scallions [spring or green onions], cut into 1½ inch lengths
- 6 oz water
- salt

To Prepare :
1. Heat wok, heat peanut oil until 350F, fry Garoupa to a golden brown color [make 2-3 slits on each side of the fish]
2. Pour off all oil except for 2 tbsp, fry garlic and ginger until fragrant
3. Add chicken, fry for 1 min in hot oil
4. Add Assam Keping and light soy sauce
5. Add water and stir to mix
6. Add Chinese parsley and scallions
7. Remove from heat
8. Heat clay pot, pour contents of wok into the clay pot
9. Remove from heat
10. Add fried fish, add salt if needed
11. Remove from heat
12. Add fried fish, add salt if needed
13. Add Chinese parsley and scallions

[The English recipe is originated from http://www.malaysianfood.net/]

Hot & Spicy Fish 烧鱼

Grouper [Garoupa in Portuguese; Kerapu in Malay] is a popular fish deep fried whole. It's seasoned with salt and pepper, lightly coated in flour and deep fried till crispy. The fish is then topped with a hot & spicy sauce.

INGREDIENTS :
- 1 whole 1½-2 lb Grouper, dressed [Garoupa in Portuguese; Kerapu in Malay]
- salt and pepper
- 2 eggs, lightly beaten
- 1 cup corn starch flour
- peanut or vegetable oil, for deep-frying fish
- 1 tbsp garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 1 tbsp shallots, finely chopped
- 1 tbsp lemongrass [tender parts] finely chopped
- 1 tbsp Thai bird chili [chili padi or cili padi], finely chopped [Substitute: ½ tbsp fresh Jalapeno]
- 1 tbsp bunga kantan [torch ginger bud], finely chopped [Substitute: kaffir lime leaves/ lime zest]
- a few sprigs of cilantro, for garnish [optional]

To Prepare :
1. Combine the spicy sauce ingredients in a bowl , mix well with cold water, set aside
2. Make 2 or 3 deep slits on both sides of the fish, season with salt and pepper, dip fish into beaten eggs, set aside for 10 mins
3. Dredge fish completely in corn flour
4. Heat peanut or vegetable oil in a hot wok to a smoking point, fry until fish is golden brown, turning fish once
5. Drain well on a metal rack, then transfer to a large serving platter
6. Remove all oil from the wok except for 2-3 tbsp, add garlic and ginger, fry for a few seconds, then add onion, lemongrass, Thai bird chili and bunga kantan, stir-fry 2-3 mins
7. Add the spicy sauce, stir continuously until sauce boils and thickens
8. Immediately pour the sauce over the fish and garnish with cilantro sprigs
9. Serve hot immediately with steamed rice

[The English recipe is originated from http://www.malaysianfood.net/]

Steamed Pomfret Teochew Style 潮州蒸鱼

材料A：
- 1 大匙油
- 1/2 大匙蒜茸
- 2 朵冬菇，浸软，切丝
- 1 大匙姜丝
- 50g 猪肉丝
- 1 块豆腐，切4块
- 1 粒蕃茄，切4瓣
- 100g 碱菜，洗净，切丝
- l 条红辣椒，切丝
- 2 粒水酸梅

调味料：
- 1/2 小匙盐
- 1 大匙生抽
- 2 小匙糖
- 8 大匙水
- 1/2 大匙鱼露
- 1 大匙绍兴酒
- 少许胡椒粉和鸡晶粉

材料B：
- 1 条鱼，约800g
- 1 棵青葱，切成3cm长

做法：
1．烧热1大匙油，爆香蒜茸，加入姜丝、冬菇丝和肉丝炒匀，加入其余的材料和调味料煮滚，盛起。
2．鱼洗净，用刀在鱼身上斜割3刀，用碟盛起，淋上煮好的(1)料和青葱段。
3．煮滚蒸笼水，放入鱼大火蒸约8分钟或至熟，取出趁热享用。

贴士：
潮州蒸可用白鲳，斗底鲳，石斑，石甲，马友等等。

INGREDIENTS A:
- 1 tbsp oil
- 1/2 tbsp chopped garlic
- 1 tbsp shredded ginger
- 50g shredded pork
- 2 black mush rooms
- soaked and shredded
- 1 piece bean curd, cut into 4 cubes
- 1 tomato, cut into 4 wedges
- 100g preserved green mustard, cleaned and shredded
- 1 red chilli, shredded
- 2 preserved wet plums

Seasoning:
- 1/2 tsp salt
- 1 tbsp light soya sauce
- 1/2 tbsp fish sauce
- 8 tbsp water
- 1 tbsp shaoxing wine
- 2 tsp sugar
- dash of pepper and chicken stock granules

INGREDIENTS B:
- 1 fish, about 800g
- 1 stalk spring onion，cut into 3cm length

METHOD:
1．Heat up 1 tbsp oil and saute chopped garlic until fragrant．Add in shredded ginger，pork，mushroom and stir well.Add in the remaining ingredients,seasoning and bring to boil.Dish up.
2．Clean and cut three slits 0n the fish. Arrange on a steaming tray,pour over with(1)mixture and spring onion.
3．Steam at high heat for 8 minutes or until cooked．Remove and serve hot.

TIPS:
You may use pomfret, garoupa fish, siakap or kurau fish to steam in Teowchew style．

**Recipes by Alan Kok & Bryan Ong "Hawkers' Fair Simplified "，2003，P.46

Tofu stuffed with Fish Mousse 客家酿豆腐 Yong Tau Foo

INGREDIENTS :

- 3 fried tofu [soy bean cakes ]
- 3 large okra [ladies fingers]
- 1 bitter gourd
- 4 large red chilies
- 2 sheets soy bean curd sheets
- 2 cups peanut or vegetable oil

****************************

Ingredients for Stuffing :
- 1-1½ lb Spanish Mackerel or Herring fillets, cut into small cubes
- 1 tbsp cornstarch
- ½ tsp salt mixed with 4 tbsp water
- quarter tsp white pepper
- quarter tsp sesame oil

*********************

Ingredients for Stock :
- 4-5 cups chicken stock
- salt and white pepper
- 1 tsp sesame oil
- 2 stalks green onions, chopped
- 8 shallots, finely sliced and fried golden brown, for garnishing [optional]

******************************************

Ingredients for 'Special' Chili Dipping Sauce :
- 1 ripe tomato
- juice of 2 limes
- 6 cloves garlic, finely minced or ground
- 2-3 tbsp or to taste, hot chili sauce
- salt
- 1 tbsp cornstarch
- 1 cup water

************************

Cook's Note : Best served family style at the table - Arrange the stuffed ingredients on serving platters, heat chicken stock in the hot pot at the table - and let each diner 'cook' their choice of Yong Tau Foo [similar to Japanese shabu-shabu].

***************************************

To Prepare 'Special' Chili Dipping Sauce :
- Blanch tomato briefly in boiling water for a few seconds and plunge into icy cold water, discard skin and seeds and mash well
- In a small saucepan, add tomato, lime juice, garlic, hot chili sauce , and salt to taste, bring to a boil
- In a small bowl, combine cornstarch and water, add in, stirring to cook and thicken the sauce
- Pour into small condiment dishes, for each individual serving

*************************************

To Prepare :
1. Using a blender, puree fish fillets while adding salt water slowly
2. Empty into a mixing bowl, add sesame oil, white pepper and corn flour, mix into a thick paste
3. Slice bean curd sheets through the center, and stuff with fish paste
4. Slice ladies fingers and red chilies lengthwise, remove seeds and veins, stuff with fish paste
5. Slice bitter gourd into ½ inch thick slices, remove white core, and stuff with fish paste
6. Slice soy bean cake horizontally into halves, then make a cut across the lengths of each half to form a pocket, and stuff with fish paste
7. In a small stockpot OR at the table in a hot pot, bring chicken stock to a boil, add sesame oil, salt and white pepper to taste
8. Add the stuffed ingredients [Yong Tau Foo] into the soup, gently simmer, about 10 mins
9. Sprinkle with green onions and fried shallot just before serving - and don't forget the special chili dipping sauce!

********************************

Variation : Any vegetable suitable for stuffing can be used - squash, zucchini, baby eggplant, peppers, tomatillo and mushrooms.

[The English recipe is originated from http://www.malaysianfood.net/]

Sweet & Sour Fish 酸甜鱼

This Internationally popular Chinese dish is always a hit. Whole fish such as Grouper [Garoupa in Portuguese; Kerapu in Malay] is the fish of choice; lightly coated in flour and deep fried whole till crispy. The crispy fish is then topped with stewed pineapple, green pepper and onions in a sweet & sour sauce. Pomfret is another fish that is very popular served this style whole.

INGREDIENTS :
- 1½ lb whole Grouper, cleaned & scaled [Garoupa in Portuguese; Kerapu in Malay]
- salt and pepper
- 2 eggs, lightly beaten
- 1 cup corn starch flour
- peanut or vegetable oil, for deep-frying fish
- 1 large onion, thinly sliced
- 1 stalk celery, diced
- ½ red bell pepper, diced
- ½ green pepper, diced
- 1 cup pineapple, diced [canned or fresh]
- 2 stalks scallions, white parts only, cut into thin strips lengthwise, for garnish
- 1 tbsp corn starch flour combined with 3 tbsp water, to make a slurry

Sweet & Sour Sauce Ingredients :
- 2-3 tbsp tomato sauce
- 1 tbsp oyster sauce
- 1-2 tbsp, or to taste chili paste
- 1-2 tsp balsamic vinegar [or white vinegar]
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- pepper to taste
-1½ cups chicken stock

To Prepare :
1. Combine all the sweet & sour sauce ingredients in a bowl and mix well with the chicken stock, set aside
2. Make 2 or 3 deep slits on both sides of the fish, season with salt & white pepper, dip fish into beaten eggs, set aside for 10 mins
3. Dredge fish completely in corn flour, shake off excess
4. Heat peanut or vegetable oil in a hot wok to a smoking point, carefully lower fish into the wok, fry until fish is golden brown, turning fish once
5. Drain well on a metal rack, then transfer to a large serving platter
6. Remove all oil from the wok except for 2-3 tbsp, add onions, stir-fry for a few seconds, add celery, red & green peppers and pineapple, season with salt and pepper, cook vegetables until just tender but still crunchy
7. Add the sweet & sour sauce sauce, cook 1 min
8. Adjust 'sweet' & 'sour' taste to your liking (add more ketchup, sugar and/or vinegar)
9. Add corn starch slurry, stirring until the sauce boils and thickens
10. Immediately pour the sauce over the fish and garnish with scallion strips
11. Serve hot with steamed rice

Variation : Other whole fish recommended for this recipe are Red Snapper, Stripe Bass, Cod, and Stripped Bass. Fish cut into fillets or steaks, at least 1½-inch thick, are also suitable

[The English recipe is originated from http://www.malaysianfood.net/]

Portuguese Devil Curry

Portuguese Devil Curry is a rich and fiery hot dish, made with mustard powder, turmeric powder, vinegar, candlenuts and lots of chilies - hence it's name! Chicken, pork and occasionally wild boar, is used to make Devil Curry. Try it with fresh Blue crabs [Mud, Stone or Dungeness crabs] for a superb Devil Crab!

INGREDIENTS :
- 1 3½-lb chicken, cut into fairly large pieces
- salt and pepper
- 1-2 tsp sugar
- 2 tbsp Worcestershire sauce (Eurasian Secret)
- 2 tbsp soy sauce
- 1 lime, juiced
- peanut or vegetable oil
- ½ tsp saffron threads
- 1 large ham bone, or 1 lb rind back bacon
- 2 stalks lemongrass, slightly smashed
- ½-inch fresh turmeric root [kunyit], sliced
- 5 large onions, quartered
- 4-inch ginger , cut into thin strips
- 4 large tomatoes, halved
- 1 seedless cucumber, cut into 2 in lengths sprinkled with salt and air dried for 1 hr
- 6 cabbage leaves, torn into bite-size
- 6 whole fresh red Serrano chilies
- 1½ lb Chinese Roast Pork [brown, not red] store-bought, cut into 2-inch chunks
- 4 tbsp dried mustard powder (Preferably Coleman's)
- 9 tbsp white vinegar
- 6 med potatoes, quartered and parboiled in salt water
- 1 large can Vienna sausages, sliced ½-inch
- **30-40 dried red Serrano chilies [Substitute: 1½ to 2 cups Chili Paste], or to taste
- 15 shallots
- 6 garlic cloves

To Prepare :
1. Season chicken with salt and pepper, Worcestershire sauce, soy sauce, sugar and lime juice
2. Brown chicken pieces in peanut or vegetable oil, drain and set aside
3. If using dried red chilies, first remove stems and most seeds, reconstitute in hot water
4. Using a mortar & pestle or blender, grind the softened dried red chilies into a paste, [or use readymade Chili Paste]
5. Heat 6 tbsp peanut or vegetable oil in a hot wok or pot, add chili paste and stir-fry till well toasted, color darkens, oil starts to ooze from paste - Be careful not to burn!
6. Pour Chili Paste into a bowl and set aside
7. Pound or blend shallots and garlic to a paste
8. In the same wok, heat 2 tbsp of oil, add and stir-fry shallots & garlic paste for about 1 min, add dried saffron threads and 2 cups of water
9. Bring to a boil, add ham bone or rind back bacon, lemongrass stalks and fresh turmeric
10. Boil rapidly in the wok for 10 mins, then transfer into a large stewing pot
11. Add the browned chicken pieces, wok-toasted chili paste [and oil], onions, ginger, tomatoes and whole red chilies
12. Season with sugar, salt and pepper, stir well, bring to a boil, then to a simmer for 10 mins
13. Add Chinese roast pork chunks, gradually add 4-5 cups water, bring to a boil again, cover and reduce heat to a simmer for 10 min
14. Combine 4 tbsp dried mustard powder with 4 tbsp white vinegar, mix well and add to the pot, then add 5 more tbsp white vinegar
15. Add the cucumber and cabbage, stir well, bring to a boil, then reduce to simmer uncovered until the chicken is tender, about 10 mins
16. Lastly add the parboiled potatoes and Vienna sausages, continue to simmer uncovered until potatoes are fully cooked, about 5 mins
17. Serve hot with steamed rice or a loaf of crusty French baguette

[The English recipe is originated from http://www.malaysianfood.net/]