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.