Ingredient

1. 300 gram kepala ikan

2. 3 keping tauhu kering

3. 50 gram terung

4. 3 batang kacang bendi

5. 30 gram kacang panjang

6. 1/2 biji tomato (dipotong kecil)

7. 20 gram serbuk kari Nuri

8. 30 gram serbuk kari adunan sendiri

9. 3 batang serai

10. 3 ulas bawang merah

11. 3 ulas bawang putih

12. 500 mililiter air

13. 10 mililiter kicap

14. 250 mililiter santan

15. Minyak untuk menumis

Method

1. Tumis bawang putih dan merah yang dikisar, masukkan serbuk kari sehingga naik bau.
2. Masukkan air diikuti daun kari.
3. Kemudian masukkan serai. 
4. Tumis anggaran 15 minit sebelum masukkan garam dan gula secukup rasa. 
5. Masukkan santan, kicap dan kepala ikan sehingga masak. 
6. Hidangkan bersama terung, bendi dan kacang panjang yang digoreng seketika serta tomato segar.
   

Ingredient

• 15 pieces of chicken breast or drumstick
• 1kg of santan

Ingredient B:

• 14g coriander (ketumbar)
• 28g red onions
• 28g white onions
• 40g ginger all blended and fried
• 12g lengkuas
• 12g daun limau purut
• 1/2 tsp salt
• 2 tbsp turmeric (kunyit)
• rice flour

Method

1. Wash chicken until clean, then add five litres of boiling water and santan. Allow it to simmer for an hour.

2. Meanwhile, prepare Ingredients B, blend and fry it with oil.

3. While frying the blended ingredients, add in the lengkuas, limau purut and turmeric powder.

4. Add these marinade to the chicken and simmer for another hour so the traditional spices can seep into the meat.

5. Remove chicken from pot, allow to cool and coat with rice flour.

6. Fry until golden brown, then smash it so the bones and meat are separated from one another.

7. Serve it with sambal belacan and white rice.

Ingredient

Bahan

• 200 gram daging (direbus hingga separuh masak,
• seelok-eloknya daging batang pinang untuk sajian dua orang)
• Garam secukup rasa
• 10 gram ketumbar
• 2 liter minyak (supaya daging tidak lekat di kuali)

• 3 potong cili merah
• 2 ulas bawang merah
• 2 helai daun limau purut
• 1 sudu teh gula
• Garam secukup rasa
• Sedikit minyak (untuk menumis)

Method

Cara membuatnya:
1. Daging yang separuh masak dihiris nipis.

2. Rendam dalam larutan garam dan ketumbar.

3. Tapis daging dari air yang direndam itu.

4. Goreng dalam minyak panas yang banyak sampai kering.

Cara membuat sambal hijau atau merah:
1. Panaskan minyak, masukkan bawang dan daun limau purut, tumis sampai harum.

2. Masukkan cili yang sudah dikisar atau ditumbuk.

3. Tambahkan gula dan garam mengikut selera.

4. Tumis sehingga cili masak.

5. Selepas itu hidangkan dendeng kering bersama sambal merah atau hijau ini.

Ingredient

Bahan:

• Urat lembu
• santan
• cili merah besar
• bawang merah
• bawang putih
• udang kering
• kayu manis
• bunga lawang
• cengkih
• kunyit lengkuas
• bahan perasa

Method

Cara masak:
1. Rebus urat lembu selama enam jam atau sehingga empuk.

2. Tumis bawang merah, bawang putih dan campurkan rempah lain sehingga masak.

3. Kemudian tuangkan urat lembu hingga rasa bumbu meresap.

Ingredient

• 2-3 tbsp grated coconut
• 5 bird’s eye chilli
• 3 kaffir lime leaves
• 5 shallots
• 5 garlic pips
• 5 tsp of turmeric powder
• half cup cooking oil
• 2 tbsp sugar
• 2 tbsp salt
• 100g prawns, minced finely
• 100g dory fish, minced finely
• 6-7 lemongrass sticks for skewering

• 5 shallots, chopped finely
• 5 garlic pips, chopped finely
• 5 bird’s eye chilli, chopped finely
• 2 kaffir lime leaves, chopped finely
• 1 stalk of lemongrass, chopped finely
• ˝ cup oil
• ˝ tbsp salt
• 1 tbsp grilled shrimp paste or belacan
• 1 tbsp sugar

Method

1. Blend the coconut, chilli, lime leaves, shallots, garlic pips, tumeric powder, cooking oil, sugar, salt except for the minced meat. Then add this to the minced meat in a bowl and mix well.
Tip: You can stick to strictly seafood or use chicken/any white meat if you like. If you opt for beef, it might be a good idea to mix seafood into it.

2. Shape the marinated minced meats into balls that fit into your palm.

3. Wrap the balls on a lemongrass stick to form an elongated satay shape.

4. Once you have smoothened the elongated satay shape and secured it onto the lemongrass skewer, grill either on a charcoal or a normal oven grill. It is easier to grill it atop a modern non-stick grilling pan. Grill until the satay is crispy dark brown on the outside.

5. For the dipping sauce of sambal matah, mix the chopped ingredients with the oil, salt, grilled shrimp paste and sugar.
Tip: If you prefer peanut sauce, add a squeeze of tamarind juice and a dash of salt.