Resipi Chef Wan

RESIPI CHEF WAN

Johor Laksa
Ingredients A:

125 ml / 4 fl oz Vegetable Oil 2 litres / 64 fl oz Coconut Milk (Santan Cair) 500 g / 1 pound 1 ½ oz fresh Prawns 300 g / 10 oz Indian Mackerel (Ikan Kembung), boiled and flaked 1 kg / 2 pounds, 3 oz Wolf Herring (Ikan Parang), grilled or boiled and flaked 100 g / 3 ½ oz Salted Fish (Ikan Masin) 2 small packets Meat Curry Powder ± mixed with water to a paste 1 cup roasted, pounded desiccated Coconut (Kerisik) 1 cup Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain 15 Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped 5 Mint Leaves (Daun Pudina), finely chopped Salt and sugar to taste

Laksa Paste Ingredients:

3 cm / 1 ½ inch Galangal (Lengkuas or Blue Ginger), peeled 2 cm / 1 inch fresh Ginger, peeled 8 Lemongrass (Serai), sliced 5 Garlic cloves ½ cup / 4 fl oz dried Shrimps (Hebi, Udang Kering), soaked in cold water and drained 3 cm / 1 ½ fresh Turmeric (Kunyit), peeled 30 dried Chilies, soaked in boiling water and well drained 125 ml / 4 fl oz roasted Shrimp Paste (Belacan) 25 Shallots (Red Onion), peeled 1 cup water

Ingredients B (optional):

peeled. cleaned and cut into pieces . finely chopped 10 Calamansi Lime (Limau Kalamansi. Limau Kasturi). and cook over moderate heat until fragrant and oil begins to appear on the surface. Lemongrass (Serai) and fresh herbs) fried till fragrant. Add in fresh herbs (chopped). sliced thinly 15 Basil Leaves. Prawns. halved 1 Tbsp pounded Chili and roasted Shrimp Paste (Sambal Belacan) Method: Heat Vegetable oil in a heavy pot. pounded desiccated Coconut (Kerisik). Coconut Milk and Seafood Stock. then serve the Laksa gravy together with Ingredients B. Dried Shrimps. Tamarind Juice and roasted. Add in salt and sugar to taste. Fry till fragrant. Add in all the flaked Fish. Simmer over low heat for 20 minutes until gravy thicken. boiled until cooked 2 Cucumbers. Blend all ingredients well and strain. discard seeds and slice into thin narrow strips 250 g / 9 oz Bean Sprout (Tauge) 200 g / 7 oz Long Beans or Snake Beans (Kacang Panjang). Add in Meat Curry Powder (mixed with water). add in water and bring to boil. dried Fish. Note: Seafood Stock: Prawn heads / Fish bones (optional onion.2 packets Spaghetti. Chicken Stew with Fermented Soya Bean (Ayam Pongteh) Ingredients: 1 kg / 2 pounds / 3 oz Chicken. Add in the Laksa Paste and render the Paste slowly.

Garlic till fragrant. and fermented Soy Bean Paste (Taucu or Taocheo). Mix well and stew chicken for half an hour. Garnish with Coriander Leaves and serve. Add in water. pounded 2 Tbsp / 1 fl oz Light Soy Sauce (Salty Soy Sauce. Sambal Prawn with Bitter Beans . peeled and quartered 3 cups / 24 fl oz water 2 Red Chilies sliced 2 Green Chilies sliced 2 Tbsp / 1 fl oz sugar 1 tsp grounded Pepper Coriander (Cilantro. Potatoes and Coriander Leaves. add sugar and pepper to taste.¾ cup / 6 fl oz Vegetable Oil 30 Shallots (Red Onion). Lower the heat and simmer for a further 20-25 minutes or till Chicken is tender and gravy is thick. Cloves and Ginger. Light Soy Sauce. peeled and well pounded ¼ cup / 1 oz fermented Soy Bean Paste (Taucu or Tao-cheo). Add in Red and Green Chilies. Add in Dark Soy Sauce. sliced 4 Cloves 2 Star Anise 10 dried Black Shitake Mushrooms. sugar and pepper and once again bring to boil. soaked in hot water until soft 3 Potatoes. Chinese Parsley or Ketumbar) for garnish Method: Heat oil in casserole dish. well pounded 15 Garlic cloves. Add in Chicken and mix them well. and mix them well. Mushrooms. sauté the Shallots. Add in Star Anise. Kicap Cair) 2 tsp Dark Soy Sauce (Kicap Pekat) 2 cm / 1 inch Ginger.

Dish onto a serving plate when Prawns are cooked. shelled 6 Tbsp / 3 fl oz sugar Salt to taste Paste Ingredients: (to be finely ground) 10 Shallots (Red Onions). strain 1 Tbsp Palm Sugar (Gula Melaka) 40 Bitter Bean or Stink Bean (Petai). Then pour in Tamarind Juice and Palm Sugar. soaked in hot water to soften and drain 1 Tbsp / ½ fl oz roasted Shrimp Paste (Belacan) 1 cup water Method: Heat cooking oil in a wok.(Sambal Udang Petai) Ingredients: 80 ml / 2 3/5 fl oz Vegetable Oil 50 ml / 1 ½ fl oz Tamarind Juice (Assam Juice) . Chicken Korma (Ayam Masak Korma) Ingredients: . Add in Bitter Beans and fresh Prawns. add salt to taste and water to prevent burning. add Paste and stir-fry till fragrant and oil begins to appear on the surface. peeled ½ kg / 1 pound of medium-sized Prawns.mix Tamarind Pulp with hot water. Cook for several minutes. peeled 30 dried Chilies.

6 Tbsp / 1 ½ oz Ghee (Minyak Sapi) 2 Onions. finely grounded 4 Tbsp / 1 fl oz Crisp-fried Shallots (Bawang Goreng) Handful of Coriander (Cilantro. Chinese Parsley or Ketumbar) .finely sliced Salt. peeled and finely sliced 12 large Green Chilies. quartered 150 ml / 5 fl oz Natural Yoghurt 6 Tbsp / 1 ½ oz Almond. de-seeded and cut in halves (optional) 1 Limes (Limau Nipis) ± halved 1 Lemongrass (Serai)± halved and bruised 10 Cherry Tomatoes .finely sliced Handful of Mint Leaves (Daun Pudina) .save half for garnish . pepper and sugar to taste Paste Ingredients A (to be finely grounded): 15 Shallot (Red Onion). peeled and finely sliced 10 Shallots (Red Onions). peeled 2 cm / 1 inch of Ginger.halved 4 cm / 2 inch Cinnamon Bark (Kulit Kayu Manis) 3 Star Anise 4 Cardamom Pods 5 Cloves 3 Tbsp of Kurma or Korma Powder 1 kg / 2 pounds / 3 oz Chicken 1 litre / 32 fl oz Coconut Milk (Santan Cair) 1 cup water 4 Potatoes. peeled 3 Garlic cloves. peeled 1 Onion Paste Ingredients B (to be finely grounded): 1 bunch Parsley 5 Coriander Roots ± cleaned. save leaves for garnish 10 sprigs Mint Leaves (Daun Pudina) .

Cloves. Stir well and simmer gently over a low fire till gravy thickens and Chicken becomes tender (approximately 35 minutes). grounded Almonds and 4 Green Chilies. pepper and sugar to taste. Dish onto a serving plate. seeds removed 1 cup of water Method: Melt Ghee in a pot and fry 1 Onion together with the fresh Shallots. Add in Coconut Milk. Stir well and fry for approximately 20 minutes over moderate heat till excess oil begins to appear on the surface. Mint and Coriander leaves. Stir-fry for 5 minutes. Add in Chicken pieces and continue cooking over moderate heat for 5 minutes. Cardamom. Add in Paste (A). Then. add in Korma powder and Paste (B). Just prior to serving. add in Yoghurt. a squeeze of fresh Lime Juice. Note: Beef and Mutton can be substituted for Chicken Spicy Red Chicken (Ayam Masak Merah) Ingredients: 6 Tbsp / 3 fl oz Vegetable Oil 2 Cinnamon Bark (Kulit Kayu Manis) 4 pieces Cloves 4 pieces Cardamoms . Also add in salt. Serve with rice or Nasi Biryani.4 Green Chilies. Cherry Tomatoes. Wait for a few minutes until most of the water has been evaporated. Add in spices: Cinnamon. Star Anise. Garnish with crisp-fried Shallots (to taste). Potatoes. Fried Shallots and the remaining Green Chilies. and Lemongrass. Fold them together and simmer for another half a minute. Fry till fragrant and golden. water.

peeled 2 Garlic cloves. add in the Chicken and salt. Cloves and Cardamoms. 1 Screw Pine Leaves (Daun Pandan). Stir-fry until fragrant.softened in hot water. add in remainong Cinnamon Bark. . Lime Juice and toasted Sesame Seeds. Sprinkle toasted Sesame Seeds for garnish. shredded and knotted 1 sprig Mint Leaves (Daun Pudina). crushed 2 tsp toasted Sesame Seeds 2 Screw Pine Leaves (Daun Pandan). slightly bruised 1cm / ½ Galangal (Lengkuas or Blue Ginger). Add in Galangal. and Turmeric Powder. finely chopped 250 ml / 8 fl oz Tomato Ketchup (Tomato Sauce) 3 Tbsp / 1 ½ fl oz Honey 3 Lemongrass (Serai). peeled 2 cm / 1inch Ginger. Then. Tomato Sauce and Honey. Raisins. Drain and set aside. peeled 1 Lemongrass (Serai) 15 pieces dried Chilies (Cili Kering) .125 ml / 4 fl oz water 1 kg / 2 pounds / 3 oz Chicken. Heat Oil in a wok. drain Method: Marinade Chicken with a pinch of salt. Dish onto a serving plate. cut into 12 pieces 125 g / 4 fl oz Raisins. and 1 Cinnamon Bark (Kulit Kayu Manis).to be finely grounded 10 Shallots (Red Onion). roughly crushed 1 Lime (Limau Nipis) Salt to taste Paste Ingredients: . Deep fry Chicken together with 1 Lemongrass (Serai). Lastly add in crushed Mint Leaves. Simmer for 2-3 minutes.

Taro Stew with Fermented Durian (Gulai Asam Tempoyak) Ingredients: 300 g / 10 oz Taro (aka Yam). bruised 2 Tbsp Tamarind Pulp (Indian Dates or Assam Fruit) 800 ml / 26 fl oz water 8 Laksa Leaves or Vietnamese Mint (Daun Kesum) 1 Torch Ginger Bud (Bunga Kantan). de-seeded 15 Bird's Eye Chilies (Cili Padi) 2 cm / 1 inch Turmeric Root (Kunyit Hidup). Laksa leaves. Add in fermented Durian. halved lengthwise 8 Tbsp / 4 fl oz fermented Durian (Tempoyak) 4 Tbsp of dried Anchovies (Ikan Bilis) Salt to taste Sugar to taste Paste Ingredients: 4 Red Chilies or Green Chilies. peeled and cut into large wedges 4 Taro (aka Yam) roots. Torch Ginger Bud and Lemongrass. peeled and boiled in hot water .add on Lime Juice to stop roots oxidizing 1 Lemongrass (Serai). peeled Method: Put Paste. Taro. Add salt and sugar to taste. Dish onto a bowl and serve. Add Taro stems and cook for a further 10 minutes. . dried Anchovies and water into a pot and simmer till Taro becomes tender.

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