Fried Mee Hoon

Ingredients :

• 1 packet of rice vermicelli
• ¾ cup cooking oil

Ingredients (A) :

• 1 ½ large onion
• 2 cloves of garlic

Ingredients (B) :

• 1 ½ tbsp chili paste

Ingredients (C) :

• 3 tablespoons tauchu
• 4 tbsp oyster sauce
• 3 tablespoons soy sauce salty fat
• 5 tablespoons sweet soy sauce fat
• 3 tablespoons of tomato sauce
• 3 tablespoons chili sauce

Methods :

1. Heat the oil and fry the fried ingredients (A) until golden brown & fragrant
2. Add chili paste - material (B) & fry until fragrant chili
3. Put all ingredients (C) and mix well
4. Add half the shrimp stock and mix well
5. Add noodles and mix well.
6. Finally add the bean sprouts, chives and fried shrimp and mix well
7. Serve

Spaghetti Bolognese

Sauce Ingredients:

• 1 small onion
• 2 garlic cloves
• 500gm mince meat
• 1/2 carrot sticks
• 1 bottle Bolognese sauce
• Salt
• Herb oregano
• Black pepper

Method:

1. Sauté onion until soft.
2. Add chili paste, stir until cooked chili.
3. Add mincemeat, stir until the meat is cooked with meatball
4. Enter Bolognese sauce
5. Add salt, black pepper and oregano to taste Herb
6. Wait until the sauce boils

Meatball Ingredients:

• ½ Onion
• 1 clove garlic
• Mince meat
•  1 whole egg
• 2 tablespoons flour
• A pinch of salt

How to Make Meatball:

1. Mix all at once
2. When already balls round shape
3. Boil half-baked

Baked Macaroni and Cheese

Ingredients :

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper
• Topping:
• 3 tablespoons butter
• 1 cup panko bread crumbs

Methods : 

1. Preheat oven to 350 degrees
2. In a large pot of boiling, salted water cook the pasta
3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
5. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
6. Remember to save leftovers for fried Macaroni and Cheese.

Chicken Lasagna

Ingredients :

• Lasagna Sheet (boiled)

Ingredients for White Sauce :

• 2 tablespoons butter
• 2 tablespoons flour
• 2 boxes of 250 ml full cream milk
• Mozzarella Cheese
• Pinch of salt
• Dash of pepper

Methods :

1. Melt butter in a skillet or pan over low heat
2. Then add flour stirring until smooth
3. Stir then add the cheese, salt and pepper
4. Stir until sauce is quite thick

Ingredients for Meat Sauce :

• 1 package of ground chicken
• 2 cloves of garlic
• 1 large onion
• 1 medium carrot also
• 1 small tomato fruit
• 1 can tomato puree
• Some oregano
• Sugar and salt to taste

Method:

1. Heat oil and sauté garlic until fragrant
2. Add chicken
3. When the meat is quite tender, add tomato puree and other ingredients
4. Add salt and sugar

Methods to Superimposed Lasagna :

1. Take the pan and smooth the surface of the meat sauce in the pan
2. Then sprinkle some mozzarella cheese that has been granted
3. Then arrange the lasagna sheets to cover the surface of the meat sauce closely
4. Again park then followed with meat sauce, white sauce with grated cheese
5. Follow these steps until the pan is full
6. Then bake for 40-45 minutes with a temperature of 185'C

Chicken Chop

Ingredients:

• Chicken thigh (deboned)

For Marinate of Chicken:

• 1 tbsp of ginger garlic paste
• 1 tbsp of tomato ketchup
• 1 tbsp of light soy sauce
• 1 tbsp of oyster sauce
• 2 tbsp of chicken stock
• 1 tsp of chili powder
• 1 tsp of dark soy sauce
• 1/4 tsp of salt or to taste

For the gravy/Sauce:

• 1 tsp olive oil
• 1 tsp butter
• 1 tbsp flour
• 1/2 medium onion (Slice thinly)
• 1 Small tomato  
• 1 cup of chicken stock
• 2 tsp of tomato ketchup 
• 2 tsp of light Soy Sauce
• 2 tsp of crushed black pepper 

Methods :

1. Debone the chicken thigh and pound the chicken a few times using meat mallet or the back of your butcher cleaver.
2. Marinate chicken with all the ingredients listed under for marinate, marinate the chicken for at least 30 minutes
3. Meanwhile, prepare the black pepper sauce, slice and dice the tomato and onion.
4. In a sauce pan, heat up butter and olive oil, add the all-purpose flour and quickly stirring using a whisk, when the flour turn yellowish in color, add sliced onion, continue to stir until onion turned translucent. 
5. Pour in chicken stock and a little water if you wish to have thinner gravy, stir well and bring to boil.
6. Season with soy sauce, tomato ketchup and black pepper. Cook until thicken.
7. Heat up a frying pan, drizzle a little oil, place the chicken pieces in the pan. At medium heat, cook the chicken few minutes each side until the chicken is cooked. Do not overcook the chicken otherwise it can be too chewy and rubbery.
8. Place the chicken on a serving plate, pour some gravy over it and serve with some side dishes of your choice.

Rendang Ayam Kota Lama

Ingredients :

• 1 chicken breed
• 2 tablespoons chili
• 2 tablespoons coconut paste
• 1 cup coconut milk
• 2 pieces of turmeric leaves (chopped)
• A little water
• Salt
• Sugar

Blended :

• 3 large onions
• 2 cloves of garlic
• 3 stalks lemongrass
• 1 1/2 inch ginger
• 1 inch turmeric
• 1 inch ginger

Methods :

1. Clean the chicken
2. Add the chicken to the pan with the ingredients that are grinded without saute
3. Let it boil, add coconut paste and coconut milk
4. Add a little of water and let up to cook
5. Then add turmeric leaves that have been sliced
6. Ready to serve

Daging Dendeng

Ingredients :

• 2kg Beef
• 1/2kg Onions
• 1 clove ginger
• 20 pcs of Garlic
• 1/2 small bottle of sweet soy sauce
• 1 small bowl of tamarind
• Dried chilli
• Salt
• Sugar

Methods :

1. Boil the beef strips until tender, then cut into thin
2. Then pounded with a mortar stone
3. Heat the oil and fry the meat that had been cut
4. Chop the onions, ginger and garlic
5. Heat the oil and fry until the colour turns to golden brown
6. Finally heat oil
7. Add the chili that had been blend, cook until oil breaks
8. Then add salt, sugar, sweet soy sauce
9. Add tamarind
10. Add beef and stir together.
11. Then put onion, ginger, garlic which are fried earlier
12. Stir over low heat for a moment leave
13. Ready to be served

Ayam Masak Kerutuk

Ingredients :

• 1 chicken
• 2 large onions
• 3 garlic
• 4 tablespoons full of spices ‘kerutuk’
• 5 shallots (sliced​​)
• 2 cloves garlic (chopped)
• 1 lemon
• 1 box of coconut milk
• Tamarind
• Rustle
• Cinnamon sticks
• Star anise
• Ginger
• Salt
• Sugar

Methods :

1. Heat oil, add chopped and blended ingredients
2. Saute until fragrant and dry
3. Add ‘kerutuk’ spices that had been brewed with a little water, stir well
4. Add the chicken and coconut milk
5. Cook over low heat until the water of the chicken had dried
6. Add the remaining coconut milk and lemongrass, coconut paste, tamarind, salt and sugar
7. Preferred more sugar, leave for a while and turn off the heat
8. Ready to be served

Ayam Percik Putih

Ingredients :

• Chicken (cut into 4)
• 6 shallots
• 1/2 inch ginger
• 1/2 tamarind
• 1 cup coconut milk
• 1 stalk lemongrass
• Salt
• Sugar

Methods :

1. Marinate chicken with salt, onion and ginger blended
2. Steam until cooked
3. Then burn on a charcoal stoves.
4. Blend onion and ginger with coconut milk. Cook until it thickens
5. Add salt, sugar and tamarind
6. Powdered gravy splash on baked chicken. Bake again and soil over and over again until the splash clings to the chicken

Asam Tempoyak Ikan Baung

Ingredients :

• 3 medium-size of catfish
• 1 handfuls of chilies
• 1 1/2 inch turmeric
• 1 scoop ‘tempoyak’
• 2-3 cups of water
• Coarse salt

Methods :

1. Pound the chilies, salt and turmeric until fine.
2. Boil the water with fish.
3. Then, add the ingredient that had been pounded earlier and also ‘tempoyak’
4. Add a little seasoning
5. Simmer until the fish is cooked and the gravy slightly thickens

Masak Ikan Singgang

Ingredients :

• 5 tail tuna
• 1/4 inch galangal
• 1 teaspoon of turmeric powder
• 2 shallots
• 1 clove of garlic
• 3 pieces of dried tamarind
• 2 red chillies
• Salt
• Water

Methods :

1. Boiled all the ingredients at once until the fish is cooked
2. Sugar may be added for the sweeter taste

Sambal Hitam Pahang

Ingredients :

• 1 bowl of anchovies
• 1 large onion (sliced​​)
• 10-15 hot chilli Peppers
• 6-7 sour starfruit
• 3/4 cup cooking oil
• Soy sauce
• Sugar
• Salt

Methods :

1. Pound the chillies finely in a mortar stone
2. Add in the sour starfruit and mashed it in a mortar stone. Let it mixed with chili
3. Add the anchovies and pounded half ruined
4. Heat the oil. Saute onion, add anchovies that have been pounded with chilli
5. Fry using medium heat
6. Add a little soy sauce, salt and sugar. Stir until crisp
7. When it is crisp, remove from heat
8. Ready to be served

Gulai Asam Rom (Aserong) Perut

Ingredients :

• 1 kg belly
• 1 ginger flower bud
• 1/4 cemomok leaf
• 1-2 pieces of dried tamarind
• 4 cups of water
• Salt
• Kesum leaves

Pounded ingredients :

• 25 hot chilli pepers
• 1 teaspoon salt
• 2 inch turmeric
• 4 tablespoons sour rom

Methods :

1. Mix the pounded ingredients with a little water, make a paste
2. Pour into the pan and mix with 4 cups of water
3. Combine with all other ingredients and boiled them
4. Leave the belly until it soft
5. Add salt sufficiently
6. Keep cooking until the sauce is quite thick
7. Remove from heat and ready to be served

Mi Bandung Johor

Ingredients :

Ingredients A

• 6 small shallots
• 4 cloves of garlic
• 10 dried red chillies
• 50g dried shrimps
• 50g ground nuts (fried)
• Salt
• Sugar

Ingredients B

• 1 bowl of beef stock
• 1 piece of tofu
• 1 tomato (cut into 6)
• 1 egg
• Mustard
• Yellow noodles

Methods :

1. Grind all the ingredients A
2. Heat the oil and saute the ingredients A until it well blended
3. Add the beef stock with water
4. Let it boil
5. Add tomatoes, mustard, and egg until boiling.
6. Put the yellow noodles that had been boiled in a dish
7. Pour the gravy over them
8. Ready to be served

Laksa Johor

Ingredients :

• 1 box of laksa Johor gravy
• 1 stalk of Red chillies (chopped)
• 1 sprig of Kesum leaves (chopped)
• 1 whole lemon musk
• 300g Spaghetti (boiled cooked)
• 300ml Water
• 200g Prawns
• 100g Onions (finely sliced​​)
• 100g Sprouts
• 100g cucumber (chopped)
• Salt

Methods :

1. Pour laksa Johor gravy into a saucepan
2. Add 300ml water and simmer for 2 minutes
3. Add shrimp
4. Add in salt sufficiently
5. Cook about 3 minutes until the shrimp and sauce are well blended
6. Then, serve with spaghetti, chili slices, cucumber slices, musk lime and a little ‘sambal belacan’

Rendang Pucuk Paku Negeri Sembilan

Ingredients :

• 2kg fern shoots
• 20 cloves of hot chilli pepper
• 1 1/2 inch turmeric
• 3 pcs of dried tamarind
• 2 boxes of coconut milk
• Fistful of dried anchovies
• Salt

Methods :

1. Pound hot chili pepper and turmeric
2. Then mix it with coconut milk in a pan
3. Add anchovies, tamarind and salt. Cook over medium heat
4. Then add the fern shoots and cook until it is almost dry
5. Lower the heat and stir constantly until the color is dark green shady
6. Next, it is ready to be served

Daging Salai Masak Lemak Cili Api

Ingredients :

• 1kg of beef (cut thin and smoked)
• 2 boxes of coconut milk
• 10 pcs of dictates eggplant
• 15 pcs of bamboo sour starfruit
• 15 cloves chilli (pounded)
• 4cm turmeric (pounded)
• Salt

Methods :

1. Add coconut milk, chilli and turmeric pounded into the pot
2. Boil them.
3. Add in salt sufficiently along with dictates eggplant and bamboo sour starfruit
4. Leave it for a while and add the meat.
5. Mix well and ready to be served

Siakap Umbai Tiga Rasa

Ingredients :

• 1 seabass fish
• 375ml tomato sauce
• 250ml chilli sauce
• 125ml oyster sauce
• 10 pcs green chillies
• 1 teaspoon granulated sugar
• 20gm pineapple (cut into dice)
• Spring onions
• Fried onions
• Oil

Methods :

1. Fry the seabass until cooked. Pick up and set aside.
2. Cook all sauce in a pan until it boil.
3. Then add pineapple, chilli and spring onion. Stir briefly and pour over fried fish
4. Sprinkle with fried onions

Ayam Pongteh

Ingredients :

• 1/2 chicken
• 1/3 cup taucho paste
• 10 pcs of red onion
• 6 cloves of garlic (finely grinded)
• 8 fresh shitake mushrooms
• 2 potatoes
• 1 tablespoon dark soy sauce
• 1 tablespoon soy sauce
• Sugar
• Red chilli and green chilli

Methods :

1. Heat oil in a pan, saute the blended ingredients until fragrant
2. Add taucho, stir and cook until the oil out. Use low heat and stir constantly
3. Add the chicken, mix well and pour water sufficiently and allow it to boil.
4. Add the potatoes and the dark soy sauce and soy sauce to taste. Stir and keep it boil over medium heat until potatoes are half padded
5. Add shitake mushrooms that had been drain and squeeze. Cook until potatoes are padded
6. Add a little sugar and cook until the sauce thickens slightly. Cook briefly and turn off the heat
7. Sprinkle with chopped coriander, red chili and green chili
8. Serve it with ‘sambal belacan’

Daeng Semur (Boiled Mackerel In Coconut Milk)

Ingredients :

• 1kg mackerel
• 1 cup of grated coconut 
• 1 cup of coconut milk 
• 5 cloves garlic 
• 2 shallots 
• 10g galangal 
• 2 stalks of lemon grass 
• 2 tablespoon fennel powder
• 2 tablespoon cumin powder
• 2 inches cinnamon stick
• 1 pcs clove
• 1 pcs star anise
• 1 tablespoon sugar
• 3 tablespoon tamarind juice
• 3 red chilies (sliced)
• 2 teaspoon salt
• 3 teaspoon cooking oil

Methods :

1. Heat oil in a wok and fry sliced ingredients till fragrant
2. Add in fennel, cumin, star anise, clove and cinnamon
3. Fry over a slow fire for a few minutes before adding in the coconut milk, sugar, salt and tamarind juice. Simmer for 2 minutes
4. Add in the prepared fish with the fried coconut, chilies and seasonings
5. Continue to cook till quite dry
6. When ready, dish out into a bowl, garnish with fried shallots and serve

Piaren Ah Manuk (Grated Coconut Chicken)

Ingredients :

• 1.5kg Chicken 
• 3 Cups of coconut milk 
• 10 Tablespoon of grated coconut pounded
• 8 White chilies 
• 2 Stalks onions leaves
• 3 Stalks lemongrass 
• 1 Big onion
• 6 Tablespoon cooking oil
• Salt
• Seasonings 

Pounded ingredients :

• 6 pcs Shallots
• 3 cloves Garlic
• 2 inch Fresh turmeric
• 10 pcs Red chilies

Methods :

1. Heat oil in a pot and fry the pounded ingredients and onion until golden brown
2. Add the chicken, lemon grass and pounded grated coconut. Stir thoroughly
3. Lower the heat and stir in the coconut milk, salt and seasoning
4. Cook until the gravy almost thickens
5. Add the onion leaves and white chilliest
6. Stir and simmer for two to three minutes
7. Remove from heat and serve.

Laksa Sarawak

Ingredients :

• 200g Laksa pastes
• 1/2kg Fresh shrimp
• 1 Packet of vermicelli
• 4 Eggs
• 2 Stalks of lemongrass
• 200-250ml Coconut milk
• Chicken breast
• Salt
• Sugar
• Bean sprouts
• A few of Coriander leaves
• Calamansi limes

Methods :

1. Boil 2 liters of water in a saucepan
2. Then add fresh shrimp that has been cleaned with lemongrass
3. Boil until shrimp are cooked. Then drain the shrimp
4. Add the laksa paste in the broth mixture and stir with low heat
5. Add coconut milk
6. Add salt and a little sugar
7. Put vermicelli into a bowl, add ingredients such as bean sprouts, egg, coriander leaves, chicken and eggs
8. Pour the broth and squeeze with calamansi limes
9. Add a bit of dried shrimp sauce to taste better

Umai Ikan

Ingredients :

• 100g Fish fillet
• 1 inch of ginger
• 2 Shallots
• 6 pcs Calamansi limes
• Red chili
• Salt and sugar

Methods :

1. Chilli and ginger are finely crushed
2. Mix all the ingredients together with fish
3. Leave it for a while until the fish produce its juice
4. Ready to serve with rice or sago
5. Add sliced ​​chilli and calamansi to taste more delicious