Ingredients:

3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) basic pizza crust
1/4 cup chopped green onions

Procedure:

Preheat oven to 500 degrees F. Combine first 8 ingredients in a bowl; stir well with a whisk. Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan. Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.) Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500 degrees F for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes. Makes 6 servings.

Ingredients:

For Pancake batter:
1 cup all-purpose flour
1/4 teaspoon salt
1 egg (beat lightly)
1/3 cup milk
1/2 teaspoon pandan extract or vanilla essence
1 cup water
2 teaspoons melted butter

For Sweet Coconut Filling:
3 cups coconut (grated)
1 1/2 cup water
3 pandan leaves (optional)
1/4 teaspoon salt
3/4 cup palm sugar (shaved) or brown sugar

For Coconut Sauce:
1/2 cup thick coconut milk
1/2 cup water
3 pandan leaves or 1/4 teaspoon pandan extract
1 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon salt

Procedure:

To make the Batter: Sift flour into the bowl. Combine the flour with salt then egg, milk, pandan extract or vanilla essence and water. Stir everything together till you get a smooth mix. Add in the butter and mix well. Cover and let stand for about 20 to 30 minutes.

To make Sweet Coconut Filling: In a saucepand, combine all the ingredients for the filling: grated coconut, water, pandan leaves (optional), salt and palm sugar or brown sugar. Bring everything to a gentle boil, lower heat and stir occasionally (30 minutes). Be careful Not To Burn. Simmer till you get a thick and almost ‘dry’ mixture. Remove from heat source, discard pandan leaves and let cool.
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To make Coconut Sauce: Combine all ingredients for coconut sauce in a saucepan: coconut milk, water, pandan leaves, sugar, cornstarch and salt. Cook over low heat till sauce thickens (15 minutes). Remove from heat, discard pandan leaves. Strain to remove any lumps and keep warm.

To make pancakes: Start by greasing a non-stick griddle with a bit of butter. Scoop about 3 tbsp of the batter onto the griddle and make about a 15 to 20 cm round pancake.Cook over low heat till the pancake sets and browns (2 minutes). Flip the pancake over and cook for a few more seconds. Remove from griddle and onto a plate. Repeat till all batter is used up.

To serve kuih dadar: To serve, place 2 tablespoons of the sweet coconut filling onto each pancake and fold the sides in then roll up. Repeat till all filling and pancakes are used. Drizzle the warm coconut sauce over each pancake. Serve warm or at room temperature.

Note: If you choose to use vanilla extract instead of pandan extract for the batter, the color of the pancake will not be traditional green but light brown instead.

This is a typical Malaysian crepe or pancake that is serve with any type of curries instead of rice. If you cannot find a Jala cup, simply find a plastic cup and poke about 1 to 2 mm holes at the bottom.

Ingredients:

4 cups coconut milk
450 grams plain flour (sieved)
1 teaspoon salt
2 eggs
drop of yellow food coloring (optional)
ghee or cooking oil to grease pan

Procedure:

Put flour and salt in a bowl. Make a well in the center. Add coloring to coconut milk and pour 1/2 the milk into the flour. Stir well, drawing in flour from the sides. When mixture is smooth, add rest of the milk. Stir well. Strain batter using a ladle to “push” batter through the strainer. Batter must be neither too thick nor thin. Heat pan. Brush pan with ghee or cooking oil. Dip Jala Cup into batter and quickly pour batter into pan in circles till a lacy pancake is formed. While pancake is cooking, dab a little oil over it. Remove from heat as soon as firm.

To Fry: use medium size frying pan or hot plate. A non stick frying pan is ideal.

Cooking Tip: If you cannot find coconut milk, you can subsitute with a large tin of evaporated milk mixed with 2 1/2 cup water or 4 cups of skimmed milk.

How to fold Roti Jala: Bring 2 sides of the crepes or pancakes to meet at the centre. Do the same with the other 2 sides. Fold once more to form a small roll. Arrange Roti Jala on a plate.

Ingredients:

8 chicken pieces
1 tablespoon dried coriander
1/2 teaspoon black pepper
2 teaspoons gingerroot , finely grated
1 tablespoon light soya sauce
2 tablespoons honey
2 teaspoons salt
1 tablespoon olive oil

Procedure:

Rinse chicken pieces (or fillet) and pat dry with kitchen towel. If using chicken pieces, slit on sides for easier cooking. Mix ginger, soy sauce, honey, oil and salt in small bowl. Pour this over chicken together with spices and marinate for at least an hour. Grill chicken under preheated grill or roast in oven set at 190C for 30 min, turning chicken over halfway through the cooking time.

This popular Malaysian dish is eaten at all times of the day and you can certainly serve it for breakfast. When making this dish, I usually make a big batch of the gravy then deep freeze it in the freezer for up to 6 months.

Ingredients:

625 grams fresh Hokkien noodles or thick egg noodles
340 grams mung bean sprouts

For Gravy Sauce:
2 litre beef stock
10 dried chillies (soaked & drained)
3 candlenuts or macadamia/cashew nuts
5 cm piece fresh turmeric
2.5 cm piece galangal
20 small onions
1 tbsp. corainder powder (roasted)
2 small sweet potatoes (boiled, peeled & mashed)
salt to taste
3 tbsp. vegetable oil

For Garnishing Mee Rebus:
3 to 4 hard boiled eggs (cut into wedges)
2 potatoes (boiled, peeled & cut into cubes)
2 squids (cleaned, boiled & sliced)
4 deep fried tofu (cut into cubes)
4 slices prawn fritters (broken into pieces) or 250 grams cooked prawns
4 fresh red chillies (sliced thin)
3 to 4 limes (halved)

Procedure:

Set aside all ingredients for the garnish, place them on an attractive platter for guests to serve themselves. Using a food processor, process the following ingredients: dried chillies, candlenuts, galangal, small onions and turmeric till well blended. Heat oil in a big pot. Add in the processed ingredients and coriander powder, stir-fry till fragrant. Slowly add in the beef stock and bring to a boil. Add in the mashed sweet pototoes to thicken the gravy, then salt to taste. Keep gravy simmering over low heat. In another pot, boil the water then add noodles for a few seconds. Remove and drain noodles. You may wish to scald the mung bean sprouts in the same hot water if you wish or serve as is. To serve the mee rebus, place noodles into individual dishes. Allow each guests to take the garnished ingredients themselves. Pour hot gravy over noodles and eat immediately. Make sure that the gravy is thick enough to coat the noodles. If too watery, add in more sweet potoatoes.

Ingredients:

10 hard-boiled eggs
140 grams chilli garam paste
1 level teaspoon sugar
1/4 teaspoon monosodium glutamate
a pinch of salt
4 tablespoons water
4 tablespoons milk
oil for frying

Procedure:

Shell boiled eggs and soak in slightly salted water for 20 minutes. Dry eggs on a tray. Deep-fry the eggs in hot smoking oil till light brown, stirring in pan till surface of eggs is slightly blistered all over. Remove to a plate. Remove oil from pan and fry thawed paste over low heat till oil bubbles through. Add the rest of the ingredients, stir well for 1 minute and pour over egg , Serve hot or cold .

Ingredients:

3 cakes bean curd (taukua)
3 ladies’ fingers or okra
1 bittergourd
4 large chillies
2 sheets bean curd skin
6 tbsp. cooking oil

For Stuffing:
340 grams Spanish mackeral or herring
1 tbsp. cornflour & 1/2 tsp salt & 4 tbsp water (stir well together)
1/4 tsp. pepper
1 tsp. sesame oil

For Stock:
600 ml. chicken stock
1/4 tsp. pepper
1/4 tsp. salt
1 tsp. sesame oil
1 - 2 stalks spring onions (chopped)
60 grams small onions (finely sliced and fried till golden brown)

For Chili Sauce:
6 cloves garlic  and 6 red chilies (pounded together)
1 large tomato
1 tsp. cornflour
juice of 2 limes
salt to taste
1/4 to 1/2 cup/ water

Procedure:

Clean fish and slice it thinly. Remove all skin. Pound or blend fish, adding salt water slowly. Add sesame oil and pepper and pound or blend till mixture is fine. Add cornflour and mix into a paste. Slice bean curd through the center. Stuff with fish paste. Slice ladies’ fingers (okra) and chillies along the length. Remove seed and stuff paste into each. Cut bittergourd into thick slices along the length. Remove white core and stuff with paste. Slice bean curd skin neatly into half. Heat oil in pan. Fry each yong tau foo till brown on both sides. Remove. Put stock ingredients in a pan. Just before serving, put the yong tau foo to simmer for 5 minutes. Sprinkle in the spring onions and fried onions. Serve with chillie sauce.

To prepare Chillie Sauce:

Boil tomato. Remove skin and mash. Put mashed tomato and other ingredients in a pan. Bring to a boil. Put into small sauce bowls.

Ingredients:

1 cup basmati rice
2 potatoes
12 shelled prawns
2 stalks spring onions
2 fried garlic cloves
2 tablespoons kikoman light soya sauce
1 dash white pepper powder
2 tablespoons olive oil

Procedure:

Steam the basmati rice (25minutes), not too much water,not soggy. Once cooked, fluff it up with chopsticks. Steamed the salted potato wedges or 1″ cubes(25 minutes). When the potatoes are cooked, marinate in olive oil, soya sauce and dash of white pepper. Add oil to wok, add in rice and then the potatoes, then the prawns,dash of pepper, once ready, add the fried chopped garlics and chopped spring onions, give them the final stir before serving. Makes 2 servings.

Ingredients:

1 whole chicken (quartered)
4 tbsp. oil
1 slice asam gelugur or
2 tsp. tamarind pulp
4 stalks lemongrass (thick bottom third only, outer layer removed, inner part bruised)
1 cup water
1 cup thick coconut milk or
1/2 cup coconut cream mixed with 1/2 cup water
1/2 tsp. sugar
1 tsp. salt

Marinade:
1 tsp. turmeric powder
1 tsp. chilli powder
1 tbsp. sugar
1/2 tsp. salt

Spice Paste:
4 candlenuts (chopped rough) or 4 cashew/macadamia nuts
2 cm. ginger (sliced)
9 dried chillies (cut into lengths, soaked in warm water)
6 cloves garlic (halved)
3 fresh red chillies (sliced)
5 shallots (halved)

Procedure:

In a bowl, mix all the ingredients for the mariande. Rub marinade well into the chicken pieces. Set aside for 1 hour.
How to make the Spice Paste: Using a blender or mortar, blend all the ingredients for the spice paste. Add a bit of oil to keep the blades turning every so often. Remove and set aside.
How to make Spicy Kelantan Chicken: Heat oil in a wok and stir-fry the spice paste till fragrant (5 mins). Add in asam gelugur or tamarind pulp and lemongrass, stir-fry for 3 mins. Add water, stir and cook for 3 mins. Add in chicken, coconut milk, sugar and salt. Reduce the heat and simmer till chicken is cooked (20 to 30 mins). Remove from heat and transfer chicken to a plate. Reserve the curry gravy mixture. Barbecue the chicken over low charcoal fire or under a grill, basting frequently with the curry gravy mixture till chicken is cooked (5 to 10 mins each side). Serve hot, topped with remaining gravy.

Ingredients:

750 grams spareribs
1 tsp. rice wine
1/4 tsp. salt to taste
2 tsp. flour
3 tsp. dry cornstarch
1 tbsp. soy sauce
1 tbsp. vinegar
2 tbsp. sugar
500 ml. vegetable oil
120 ml. of water

Procedure:

Chop the spareribs into pieces, 1/2 inch wide by 3/4 inch long (13mm by 20mm). Mix with the rice wine and salt.3. Mix the cornstarch with 1 tbsp water and pour it over the ribs. Stir to coat it well. Mix together the soy sauce, vinegar, sugar , flour and water to make a sauce. Set aside. Heat the oil in a wok over medium heat, or until small bubbles appear around a piece of scallion green or ginger tossed into the oil. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together. Remove and drain well.
Serve hot with streamed rice.