A taste of S.E. Asian from your own kitchen wok!
Products Information:
From the Piano Chef, we have been known among our friends/clients’ circle of only used the healthiest, highest or freshest quality ingredients to produce our products. We spent the time to prepare, cook and pack food meticulously and hygienically.
Allergen Information:
Purchased ingredients may be contaminated with peanuts, eggs or gluten.
Promotion Duration:
From August 15th, 17 to September 15th, 17
Cost:
$30/order +GST +Delivery (FOC membership, no monthly purchase restriction, if you like the package of the month, just order in advance, you will be contacted and updated within the period of ordering)
Storage Instruction:
Don’t use a dirty spoon to scoop out condiment, jam or tea from the container. If you can’t finish any of this product or don’t use it within three days, you must store it in a freezer by transferring to an appropriate container suitable for freezing.
Wine Pairing Suggestion:
August's Condiment:
Ready Made Condiment (Sambal) It is a well-balanced concoction of more than twenty ingredients prepared and simmered in oil for a long time to produce the S.E. Asian famous sambal. It is a very versatile condiment to help to flavor your food or sauce preparation. It helps to save your time in preparation and shopping for your home cooked food, it can be stored in a freezer for months if you don’t want to use it right away. No white sugar, MSG or chicken essence is added as a flavoring agent.
Allergic Warning:
This condiment contains fermented krill or belacan, however, under high temperature and slow cooking, its chemical that caused allergic may be denatured or neutralized by other herbs and spices.
Recipes Developed and Written by:
Chef Si, From the Piano Chef
Recipe 1 (4 – 6 persons’ portion or a plateful for Asian style serving)
Stir-fry Sambal Mixed Vegetable of French Bean, Japanese Eggplant, Okra and Tofu
Ingredients:
Two handfuls of fresh prawn, halved (Optional)
One handful French bean, cut in half diagonally
One handful Japanese eggplant, sliced
One handful Okra, sliced
One handful crispy skin tofu, julienne into French bean size
3 tbsp FTPC Sambal condiment
Salt and ground black pepper, TT
50ml water, white wine or stock, use it when necessary for the purpose of deglazing
1 liter Oil for blanching (optional) or 1 liter boiled water for blanching (optional)
2 stalk spring onion, basil or cilantro (chiffonade), garnishing
Advice: while taking prawn, it is not advisable to drink lemon juice
Note: If a vegetable is not available you can omit it by replacing with other vegetables. Home cooking should be flexible. Please remember that hard vegetable like carrot will take a longer time to blanch and stir-fry and you only add bean sprout during last minute of stir-frying. Right before you turned off the fire. You can use any larger frying pan or pot pan if you don’t have a wok.
Method:
1. Wash and cut your vegetable/prawn and let them drip dry in a large tray but keep separately
2. Optional: Blanch separately either with hot oil or boiling water (be extra careful of hot oil and boiling water during blanching, you can skip this stage, if you are not a confident cook yet)
3. If you skip blanching step, you must add 2 to 3 tablespoons of oil to the wok, make sure you see the smoke coming up from the wok, then you add the prawn first, seal it quick, leave it aside, now add your eggplant, okra and French bean first, stir-fry for 2 minutes or until the vegetable started to change color. Get rid of oil if there is any excess, then you add samba, prawn, and tofu if you can’t rock the wok, use two spatulas or two wooden spoons to incorporate air into the food. Deglaze with wine, water or stock if it is too dry. Watch out for flambe, it may happen the moment you add wine.
4. If you already blanched your prawns and vegetable
5. In the wok add the sambal, heat it up, then stir in all ingredients, stir-fry for 20 seconds
6. Garnish your dish, serve with steamed rice, pair your food with Pinot Gris, Riesling or even Champagne!
Recipe 2 (4 – 6 persons’ portion or a plateful for Asian style serving)
Stir-fry Sambal Vegetable
Stir-fry Sambal Vegetable
Ingredients:
Two handfuls of fresh prawn, halved (Optional)
2 handful bundle of leaf vegetable or a plateful of bean (e.g. petai, French bean, snake-bean etc.)
3 tbsp FTPC’s Sambal condiment
Salt and ground black pepper, TT
50ml water, white wine or stock, use it when necessary for the purpose of deglazing
2 tbsp oil
1 tbsp ginger torch flower’s bud or Vietnamese mint, julienne, garnishing (Optional)
Advice: while taking prawn, it is not advisable to drink lemon juice
Method:
1. Wash and cut your vegetable/prawn and let them drip dry in a large tray but keep separately
2. Optional: Blanch separately either with hot oil or boiling water (be extra careful of hot oil or boiling water during blanching, you can skip this stage, if you are not a confident cook yet)
3. If you skip blanching step, you must add 2 to 3 tablespoons of oil to the wok, make sure you see the smoke coming up from the wok, then you add the prawn first, seal it quick, leave it aside, now add your vegetable, stir-fry for 2 minutes or until the vegetable started to change color. Get rid of oil if there is any excess, then you add samba and optional prawn if you can’t rock the wok, use two spatulas or two wooden spoons to incorporate air into the food. Deglaze with wine, water or stock if it is too dry. Watch out for flambe, it may happen the moment you add wine.
4. If you already blanched your prawns and vegetable
5. In the wok add the sambal, heat it up, then stir in all ingredients, stir-fry for 20 seconds.
6. Garnish your dish, serve with steamed rice.
Recipe 3 (4 – 6 persons’ portion or a bowl for Asian style serving)
Beef Rendang with Potato
Ingredients:
1kg Rump or blade, cut into chunks or julienne (without sealing)
600ml coconut cream
Flour for dusting
3 Potatoes, cut into chunks, almost same size as the beef chunks
15 tbsp FTPC’s Sambal
2 bay leaves or 1 daun salam
Salt and pepper, TT
Palm sugar, TT
Tamarind, TT
Oil for sealing
Method:
1. In a tray mix your flour with salt and pepper, dust the beef chunks
2. On a frying pan, heat up oil, seal the beef chunks until evenly brown
3. Discard the excess oil in the frying pan, add the sambal and bay leaves
4. Deglaze with coconut cream
5. Transfer to a pot, add the sealed beef (or the unsealed/uncooked julienne beef) and uncooked potato chunks, let it boils, turn off the heat at once.
6. Cover the pot with a cartouche
7. Quick braise in oven for 30 minutes at 180C, check the seasoning, without a cartouche, then turn off the heat to let the residue heat cook for another 15 minutes
Recipe 4 (4 – 6 persons’ portion or a bowl for Asian style serving)
Lamb Rendang with Pineapple
Ingredients:
1kg lamb, cut into chunks, usually using lamb shoulder
300ml Plain yogurt
300ml Coconut cream
Flour for dusting
3 handful Pineapple, use only the canned pineapple cubes
15 tbsp FTPC’s Sambal
2 bay leaves or 1 daun salam
Salt and pepper, TT
Tamarind, TT
Oil for sealing
20g Baby Cilantro or chopped cilantro, garnishing
Method:
1. In a tray mix your flour with salt and pepper, dust the lamb chunks
2. On a frying pan, heat up oil, seal the lamb chunks until evenly brown
3. Discard the oil in the frying pan, add the sambal and bay leaves.
4. Deglaze with coconut cream and yogurt.
5. Transfer to a pot, add the sealed lamb chunks and pineapple cubes, let it boils, turn off the heat at once.
6. Cover the pot with a cartouche
7. Braised in over for 30 minutes at 180C, check the seasoning, without a cartouche, then turn off the heat to let the residue heat cook for another 15 minutes
8. Served with rice, roti canai or dosai, accompanied by a choice of salad
Recipe 5 (4 – 6 persons’ portion for Asian style serving)
BBQ/Grilled Fish Lefty Papillote
Ingredients:
A whole fish, snapper or flounder, 800 to 1 kg, scaled and gutted
I big banana leaves or two big lotus leaves, blanch with boiled water until softened
4 tablespoon FTPC sambal
½ Lime, juiced
Salt and pepper
20g Baby cilantro or chopped cilantro
Oil, greasing the leaf-sheets generously before placing the fish on or before covering it.
Skewers
Method:
1. Place the fish on top of at least two sheets of greased cut banana/lotus leaf, spoon the FTPC sambal on the top of fish. Cover the fish with another two layers of banana/lotus leaf, fold the fringe and pinned the leaves together with skewers.
2. Grill it in the oven or BBQ stove until cooked, turn to another side after 5 minutes, cook another 5 minutes, set it aside let the residue heat cooks for another 10 minutes
3. After cooked, place it on a plate, shake some salt and pepper, drizzle with lime juice, garnish with cilantro
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Recipe 6 (4 – 6 persons’ portion for Asian style serving)
Sambal Sauce
Ingredients:
4 tbsp FTPC sambal
1 tbsp tamarind
Palm sugar, salt, and pepper, TT
1 lime, juiced
Method:
3. Served with deep fried fish, crispy pork belly, grilled or blanched prawn,
seafood, Laksa or spring rolls or fritters.
1. In a pan, add lime juice and sambal, simmer slowly until bubbling
2. Add tamarind, and check the seasoning.
seafood, Laksa or spring rolls or fritters.
Recipe 7 (4 – 6 persons’ portion for Asian style serving)
Satay/Skewer Sauce
Ingredients:
4 tbsp FTPC sambal
2 Cardamom pods
200ml Extra virgin coconut cream (Ayam brand)
1 tsp Curry powder
4 tbsp Ground toasted/deep fried peanut powder (or 2 tbsp chunky peanut butter)
1 small wedge Lime, juiced for seasoning
Palm sugar, salt and pepper
Mint, coriander, basils, garnishing herbs
Method:
5. Served the satay sauce on satay/skewers, rice cake, cucumber, onion, sweet turnip and garnishing herbs
1. Simmer the oily sambal with curry powder, until curry’s aroma being released.
2. Add coconut cream and peanut powder or peanut butter.
3. Season with lime, palm sugar, salt, and pepper.
4. Simmer until sauce consistency, if too thick, more coconut cream or meat stock can be added, discard cardamom pods before serving.
Recipe 8 (4 – 6 persons’ portion for Asian style serving)
Sambal Oyster Fritter
Ingredients:
600ml batter
1 handful Soy bean, soak overnight, blend with 500ml of water, add the mixture of 1/3 of each, rice flour, wheat flour, potato starch, mix until batter consistency
1 tbsp of White miso paste
10 Oysters
4 stems Garlic chive bud stem, cut into one inch long
1 tsp Korean fermented chili powder
2 handful mung bean sprouts
½ Tsp Rice vinegar
2 pinch bonito flakes
2 tbsp FTPC sambal
Salt, ground pepper, Simon Gault sugarless ketchup, TT
Oil for pan frying fritters
Method:
1. Mix the batter with all the ingredients
2. Check the seasoning
3. Rest the batter
4. Pan fry the fritters with ring mould in a wok to create a
perfect round fritters
5. Served the fritters with sambal sauce or recommended ketchup of the month
Recipe 9 (4 – 6 persons’ portion for Asian style serving)
Sambal Drunken Chicken
Ingredients:
500g Free range chicken, cut into bite size (optional with or without skin on), massage with 10g of water each time until the water is totally absorbed by the chicken, repeat another two times. Then add sesame oil, corn flour, and miso
2 stalks of Lemon grass, shredded with finger
1 tbsp sesame oil, marinating
1 tsp, marinating
2 tbsp soy oil
2 tbsp Sambal
1 tsp white Miso, marinating
300ml Rice wine or Riesling
Salt, pepper, Ketchup, TT
30g Cashew nuts, toasted and dusted with toasted cayenne, garlic powder and salt, sprinkling
Ginger, very finely shredded and deep fry, garnishing
Method:
1. Sweat ginger with until light brown (Asian cooking required at
least light brown to their ginger, garlic or onion during sweating)
2. Add shredded lemon grass, continue to stir-fry, now with higher
heat, when the lemon grass begins to curl up
3. Add chicken and sambal, stir-fry and deglaze with
wine continuously but gradually until the chicken is cooked.
4. Check seasoning with salt, pepper and Simon Gault’s sugarless
5. Sprinkle with cashew nuts and garnish with deep fried ginger
6. Serve with rice
Recipe 10 (4 – 6 persons’ portion)
Canape Platter
Ingredients:
4 NZ grass-fed Wagyu beef satay/Skewers (Make 4 skewers with Wagyu Sirloin or tenderloin marinated with salt and pepper)
Mixture of olive oil and sambal, 3 to 1 ratio, basting
4 spring roll wraps
Potato flour, dusting the spring roll
Spring roll filling (Mixture of minced pork, minced prawn, onion, garlic, bean sprout, vinegar, 2 Tsp of sambal, Vietnamese mint, blanched vermicelli, shredded carrot, miso paste, salt, pepper)
Satay sauce, for dipping satay/skewers
Sambal sauce, for dipping spring rolls
4 Sambal oyster fritters (Refer to given recipe)
1 Large Potato, shredded and colored with saffron, air-dry, potato basket
½ Tsp Saffron, grind into powder, use for color the shredded potato
4 servings of sambal drunken chicken (Refer to given recipe)
Oil for deep frying
Simon Gault’s sugarless ketchup, mixed with lightly toasted cayenne
Salt, cayenne, and pepper, TT
Method:
Mini potato basket
1. Use a small size ladle, greased with oil, layer it with shredded potato
2. Deep fry in the oil, use another greased ladle to press against it on the top
3. The basket will come off the ladle automatically once it is done
Satay
1. Grill the satay/skewer over the BBQ stove or grill, baste it with sambal oil until done.
Spring roll
1. After the spring roll is wrapped, dust the spring roll with potato starch before deep frying.
2. After deep frying, cut into half diagonally
Plating:
1. Spring roll on top of lettuce leaf served with sambal sauce, garnish with
cilantro
2. Satay, served with satay sauce, accompanied by rice cake, cucumber,
and onion
3. Sambal drunken chicken served on mini potato baskets, sprinkled with
cashew nuts and garnished with deep fried shredded ginger
4. Fritters served with spicy ketchup. Serve this exotic platter with your champagne!
The following two recipes are very special, this give you chances to experience
typical complicated Malaysia dishes that required many preparations.
typical complicated Malaysia dishes that required many preparations.
Recipe 11 (4 portions)
Sarawak Style Laksa
Ingredients:
1 Container FTPC sambal
3 – 8 Tbsp oil, stock and omelete
1.6 liters Chicken stock (Make up of lots of chicken bones, 2 liters water, fried shallot, fried ground ikan bilis/fried ground dried prawn, fried garlic, basil/perilla stems, 4 cardamom pods, 1 tbsp Korean fermented chili powder)
400ml Ayam brand coconut cream
2 handfuls shredded blanched chicken breast meat
12 blanched large size prawns, shelled but let the tail remained.
1 handful baby cilantro or chopped cilantro
4 Eggs, whisk for omelette
4 handful of bean sprout
1 Lemon/lime/calamansi
1 package of rice vermicelli
2 Tbsp Sambal sauce
½ Fresh chili, ground
1 Tsp Belacan
Salt, pepper, tamarind, TT
Method:
1. Prepare the stock by heating oil in a stock pot, sweat shallot, ikan bilis/dried prawn, garlic until light brown, add a bit more oil, sweat the chili powder, basil stems and cardamom pods, when the oil turns red, add water, chicken bones and FTPC sambal. Boil and simmer for 30 to 45 minutes, skim constantly.
2. Sieve the stock, get rid of sediment. Boil the clear stock once more, add coconut cream, and check seasoning. Keep it very hot.
3. Prepare egg omelette, roll the omelette, then cut into tiny long string-like julienne.
4. Blanch the bean sprout in boiled water very quickly. Don’t overcook
5. Blanch the rice vermicelli, toss with oil if you don’t eat it right away.
6. To prepare laksa’s sambal sauce, simmer belacan with oil and ground fresh chili until the fragrance released, then mix in the sambal sauce
Serving style:
In a bowl, add 2 blanched handfuls rice vermicelli, add the hot laksa stock. Top up with shredded chicken, bean sprout, omelette julienne, and prawns. Garnish with cilantro and accompanied with sambal sauce and a lemon wedge.
Recipe 12 (1 portion)
Nasi Lemak (Malaysian style coconut rice with condiments)
Ingredients:
50g Long grain rice, wash and rinse with water, soak in coconut cream until opaque (store in fridge)
100ml Ayam brand coconut cream
4 Tbsp FTPC Sambal
½ Handful dried big size anchovy (Ikan bilis), gutted and halved
3 Large size prawns, butterfly
5 Squid rings
1 piece of Deep fried Chicken drumstick coated with batter (Marinated overnight with salt, pepper, tamarind and olive oil, deep fry for 10 minutes with batter prepared from ½ potato flour, ½ glutinous rice flour, chicken stock, egg yolk, egg white- prepare into meringue before mix in batter, turmeric powder, ground black pepper, salt, oil, vinegar)
½ Boiled egg or 3 boiled quail eggs
3 Cucumber ribbons, salad
3 Sweet turnip/pear ribbons, salad
3 Carrot ribbons, blanched with water, salad
3 Sweet basil leaves, chiffonade, salad
3 Mint leaves, chiffonade, salad
5g Onion, julienne, salad
2 Tbsp Extra virgin oil, salad dressing
2 Tsp Peanut butter or ground toasted peanut, salad dressing
1 Tsp Ground toasted white sesame seed, salad dressing
2 Tsp Tamarind concentrate, salad dressing
5g Baby cilantro, garnishing
½ handful of peanut, deep fried
¼ Chili, ground, sambal sauce
Oil
Salt, lime, tamarind and pepper, TT
Method:
1. Prepare a large pan pot to steam, fill up with water and a rack, place a small springform pan filled with the rice soaked with coconut cream, you don’t need to worry how much coconut cream is required in this case. Mix the rice with ¼ salt. Steam for 20 minutes, then turn off the heat, let the residue heat cook for another 5 to 10 minutes
2. Optional for coconut rice in a modernized version: You can pan fry steamed coconut rice to crispy coconut rice cake by using a ring mould to shape the rice cake, cover it with corn flour/semolina and some sesame seeds, pan fry until crispy.
3. In a wok, seal the squid rings, prawns, then stir in a tbsp of sambal, mix well.
4. To deep fry the peanut, add oil to a pot/wok, while heating the oil, add the peanut together, this way the peanut will be fully cooked by the time when it turns light brown. Toast the peanut with 1 tbsp of sambal
5. Deep fry the drumstick. Accompany drumstick and boiled egg with sambal sauce simmered with ground chili, check seasoning with lime or tamarind
6. To prepare salad, mix the salad dressing, drizzle over the vegetables and herbs
7. Garnish with baby cilantro
Jam:
Coconut Pandan Custard Jam (Kaya) It is one of the
most popular jams served in Malaysian breakfast on the
toasts or sandwich. It is a versatile jam for preparing different
quick snacks, sweet canapes, and desserts
Allergic warning:
This jam contains eggs
Storage Information:
The sweetness of this jam acts as the preservative agent, once this jam is
opened it should be stored in fridge. Try to finish it within a week time.
opened it should be stored in fridge. Try to finish it within a week time.
Recipe 1 (1 portion)
Kaya on Toast
Ingredients:
1 Tbsp Kaya
2 pieces Sandwich bread, trim off the brown part
½ tbsp butter
1 Tbsp Cream cheese
Method:
1. Soften butter and cream cheese, spread the cream cheese on a piece of sandwich bread, top up with the kaya jam, cover with another piece to form a sandwich
2. Brush the sandwich’s surface with melted butter evenly
3. Toast inside an oven
4. Cut into half diagonally.
Or do an easy way
1. Toast 2 pieces of sandwich bread or use 2 pieces of fresh sandwich bread
2. Fill a piece of bread with butter, cream cheese and kaya, then cover with another piece to form a sandwich
Or use the filled-bread to prepare French toast
1. Use a piece of bread filled with butter, cream cheese and kaya, cover the top with another piece of bread to form a sandwich.
2. Dip the sandwich into a whisked egg mixed with 2 tbsp of cream/milk and some cereal crunch of your choice, coat it well.
3. Pan fry/deep fry with salted butter until light brown
4. Cut into half diagonally.
Or use the filled-bread to prepare pinwheel sandwich
1. Use two pieces of bread filled with butter, cream cheese and kaya or just peanut butter and kaya
2. Roll the first piece of bread like how you make sushi, then connect it by continuing to roll with the second piece of bread, this will form a bigger pinwheel.
3. Cut into pieces like small sushi
4. Or after you roll into a tube, dip it into whisked egg, then covered the tube with panko to pan fry/deep fry it, cut into pieces like small sushi.
Recipe 2 (1 portion)
Simple crackers’ sandwich Snack
Ingredients:
4 Tsp of Kaya
4 pieces of plain crackers
4 pieces round cheese crackers
1 Tsp Cream cheese
1 Tsp Peanut butter
Method:
1. Soften cream cheese, spread on 2 pieces of plain crackers
2. Soften peanut butter, spread on 2 pieces of cheese crackers
3. Cover the top part of filled crackers with another piece of cracker
Recipe 3 (4 portions)
Kaya Pancake
Ingredients:
8 Tbsp Kaya, filling
3 Tbsp Almond powder, filling
6 Large size filo sheets
Melted lard or clarifying butter, brushing
1 Tbsp Black sesame seeds
½ Tsp Green tea powder, dusting
Method:
1. Mix the kaya with ground almond
2. On a greased baking tray, fold three filo sheets into half, brush them with lard between layers.
3. On top of filo sheet, spread the kaya almond filling, leave 1/2 cm on the fringe with no filling.
4. Cover the top with another three folded filo sheets brush with lard between layers.
5. Pinch and seal the fringe of the pan cake with egg wash.
6. Brush the pancake with egg wash
7. Sprinkle black sesame seed on top
8. Bake in oven until light brown or pan fry it over a large grill top
9. Cut into desired size, dust with green tea powder
Recipe 3 (4 - 5 portions)
Mini Kaya Filo Tart
Ingredients:
8 Filo sheets, cases
Clarifying butter, brushing
2 Egg yolks, whisk, filling
10 Tbsp kaya, filling
4 Tbsp Ground almond, filling
180ml Full cream, filling
Chocolate Ice-cream
Method:
1. Mix all the filling ingredients together
2. Brush the filo sheets with clarifying butter in between sheets, cut 8 – 10 round shape filo sheets, place them in the greased mini size moulds, shape them into cases
3. Fill the filo cases with filling
4. Bake under custard is cooked
5. Served with cool tart, top up with chocolate ice-cream
Recipe 4 (4 - 5 portions)
Kaya Jelly
Ingredients:
Layer 1 & 3:
450ml water
200ml Kaya
10 gm agar-agar powder
Layer 2 & 4:
500ml Ayam brand coconut cream
200ml Coconut juice
120g sugar
A pinch of salt
15 gm agar-agar powder
5 Tbsp Cooked Sago/Tapioca seeds
Note: Keep agar-agar in bain-marie to prevent it from being jellified.
Method:
1. To prepare layer 1 and 3, mix kaya with water and agar-agar powder in a pot, heat it over the stove
2. To prepare layer 2 and 4, combine all ingredients, mix well and heat it over the stove
3. Let the agar-agar cools down a bit, pour into cocktail grass in alternate layer with kaya agar-agar and coconut cream agar-agar or pour it into a mould (After pouring each layer, chill the agar-agar quickly by placing it inside a freezer)
Tea:
Ginger and Mixed Fruits Tea: It is one of the most popular oriental tea. It is advisable to drink this tea during the breakfast
Recipe 1
Ginger and Mixed Fruits Tea
Ingredients: (1 Portion)
350ml water
1 Tbsp FTPC tea
2 Tsp Honey or extra 4 big size jujube (Optional: if you want sweater tea)
Methods:
1. Boil the water, add tea (and jujube if you prefer sweetness from it)
2. Turn down the fire to simmer
3. Let it simmer for 10- 15 minutes, sieve before serving
4. Add honey if you want sweeter tea
Recipe 2
Drunken Tonic Steamed Chicken Broth
Ingredients:
1 Free range chicken
300ml High quality rice wine or home brewed rice wine
5 dried Large Shiitake mushroom
10g of Ginger and mixed fruits tea
3g Ginseng
Salt and pepper, TT
Methods:
1. Blanch the chicken, place it inside a clay pot or ramekin
2. Add rice wine to it, then add in the rest of the ingredients
3. Steam the chicken for 15 minutes with high fire, then reduce fire to medium for another 15 minutes, then low fire for another 30 minutes.
4. Check the seasoning
5. Serve with rice or noodle
The following two recipes are very special, this give you chances to experience typical complicated Malaysia dishes that required many preparations.
Recipe 11 (4 portions)
Sarawak Style Laksa
Ingredients:
1 Container FTPC sambal
3 – 8 Tbsp oil, stock and omelete
1.6 liters Chicken stock (Make up of lots of chicken bones, 2 liters water, fried shallot, fried ground ikan bilis/fried ground dried prawn, fried garlic, basil/perilla stems, 4 cardamom pods, 1 tbsp Korean fermented chili powder)
400ml Ayam brand coconut cream
2 handfuls shredded blanched chicken breast meat
12 blanched large size prawns, shelled but let the tail remained.
1 handful baby cilantro or chopped cilantro
4 Eggs, whisk for omelette
4 handful of bean sprout
1 Lemon/lime/calamansi
1 package of rice vermicelli
2 Tbsp Sambal sauce
½ Fresh chili, ground
1 Tsp Belacan
Salt, pepper, tamarind, TT
Method:
1. Prepare the stock by heating oil in a stock pot, sweat shallot, ikan bilis/dried prawn, garlic until light brown, add a bit more oil, sweat the chili powder, basil stems and cardamom pods, when the oil turns red, add water, chicken bones and FTPC sambal. Boil and simmer for 30 to 45 minutes, skim constantly.
2. Sieve the stock, get rid of sediment. Boil the clear stock once more, add coconut cream, and check seasoning. Keep it very hot.
3. Prepare egg omelette, roll the omelette, then cut into tiny long string-like julienne.
4. Blanch the bean sprout in boiled water very quickly. Don’t overcook
5. Blanch the rice vermicelli, toss with oil if you don’t eat it right away.
6. To prepare laksa’s sambal sauce, simmer belacan with oil and ground fresh chili until the fragrance released, then mix in the sambal sauce
Serving style:
In a bowl, add 2 blanched handfuls rice vermicelli, add the hot
laksa stock. Top up with shredded chicken, bean sprout,
omelette julienne, and prawns. Garnish with cilantro
and accompanied with sambal sauce and a lemon wedge.
Recipe 12 (1 portion)
Nasi Lemak (Malaysian style coconut rice with condiments)
Ingredients:
50g Long grain rice, wash and rinse with water, soak in coconut cream until opaque (store in fridge)
100ml Ayam brand coconut cream
4 Tbsp FTPC Sambal
½ Handful dried big size anchovy (Ikan bilis), gutted and halved
3 Large size prawns, butterfly
5 Squid rings
1 piece of Deep fried Chicken drumstick coated with batter (Marinated overnight with salt, pepper, tamarind and olive oil, deep fry for 10 minutes with batter prepared from ½ potato flour, ½ glutinous rice flour, chicken stock, egg yolk, egg white- prepare into meringue before mix in batter, turmeric powder, ground black pepper, salt, oil, vinegar)
½ Boiled egg or 3 boiled quail eggs
3 Cucumber ribbons, salad
3 Sweet turnip/pear ribbons, salad
3 Carrot ribbons, blanched with water, salad
3 Sweet basil leaves, chiffonade, salad
3 Mint leaves, chiffonade, salad
5g Onion, julienne, salad
2 Tbsp Extra virgin oil, salad dressing
2 Tsp Peanut butter or ground toasted peanut, salad dressing
1 Tsp Ground toasted white sesame seed, salad dressing
2 Tsp Tamarind concentrate, salad dressing
5g Baby cilantro, garnishing
½ handful of peanut, deep fried
¼ Chili, ground, sambal sauce
Oil
Salt, lime, tamarind and pepper, TT
Method:
1. Prepare a large pan pot to steam, fill up with water and a rack, place a small springform pan filled with the rice soaked with coconut cream, you don’t need to worry how much coconut cream is required in this case. Mix the rice with ¼ salt. Steam for 20 minutes, then turn off the heat, let the residue heat cook for another 5 to 10 minutes
2. Optional for coconut rice in a modernized version: You can pan fry steamed coconut rice to crispy coconut rice cake by using a ring mould to shape the rice cake, cover it with corn flour/semolina and some sesame seeds, pan fry until crispy.
3. In a wok, seal the squid rings, prawns, then stir in a tbsp of sambal, mix well.
4. To deep fry the peanut, add oil to a pot/wok, while heating the oil, add the peanut together, this way the peanut will be fully cooked by the time when it turns light brown. Toast the peanut with 1 tbsp of sambal
5. Deep fry the drumstick. Accompany drumstick and boiled egg with sambal sauce simmered with ground chili, check seasoning with lime or tamarind
6. To prepare salad, mix the salad dressing, drizzle over the vegetables and herbs
7. Garnish with baby cilantro
Jam:
Coconut Pandan Custard Jam (Kaya) It is one of the most popular jams served in Malaysian breakfast on their toasts or sandwich. It is a versatile jam for preparing different quick snacks, sweet canapes, and desserts
Allergic warning:
This jam contains eggs
Storage Information:
The sweetness of this jam acts as the preservative agent, once this jam is opened it should be stored in fridge. Try to finish it within a week time.
Recipe 1 (1 portion)
Kaya on Toast
Ingredients:
1 Tbsp Kaya
2 pieces Sandwich bread, trim off the brown part
½ tbsp butter
1 Tbsp Cream cheese
Method:
1. Soften butter and cream cheese, spread the cream cheese on a piece of sandwich bread, top up with the kaya jam, cover with another piece to form a sandwich
2. Brush the sandwich’s surface with melted butter evenly
3. Toast inside an oven
4. Cut into half diagonally.
Or do an easy way
1. Toast 2 pieces of sandwich bread or use 2 pieces of fresh sandwich bread
2. Fill a piece of bread with butter, cream cheese and kaya, then cover with another piece to form a sandwich
Or use the filled-bread to prepare French toast
1. Use a piece of bread filled with butter, cream cheese and kaya, cover the top with another piece of bread to form a sandwich.
2. Dip the sandwich into a whisked egg mixed with 2 tbsp of cream/milk and some cereal crunch of your choice, coat it well.
3. Pan fry/deep fry with salted butter until light brown
4. Cut into half diagonally.
Or use the filled-bread to prepare pinwheel sandwich
1. Use two pieces of bread filled with butter, cream cheese and kaya or just peanut butter and kaya
2. Roll the first piece of bread like how you make sushi, then connect it by continuing to roll with the second piece of bread, this will form a bigger pinwheel.
3. Cut into pieces like small sushi
4. Or after you roll into a tube, dip it into whisked egg, then covered the tube with panko to pan fry/deep fry it, cut into pieces like small sushi.
Recipe 2 (1 portion)
Simple crackers’ sandwich Snack
Ingredients:
4 Tsp of Kaya
4 pieces of plain crackers
4 pieces round cheese crackers
1 Tsp Cream cheese
1 Tsp Peanut butter
Method:
1. Soften cream cheese, spread on 2 pieces of plain crackers
2. Soften peanut butter, spread on 2 pieces of cheese crackers
3. Cover the top part of filled crackers with another piece of cracker
Recipe 3 (4 portions)
Kaya Pancake
Ingredients:
8 Tbsp Kaya, filling
3 Tbsp Almond powder, filling
6 Large size filo sheets
Melted lard or clarifying butter, brushing
1 Tbsp Black sesame seeds
½ Tsp Green tea powder, dusting
Method:
1. Mix the kaya with ground almond
2. On a greased baking tray, fold three filo sheets into half, brush them with lard between layers.
3. On top of filo sheet, spread the kaya almond filling, leave 1/2 cm on the fringe with no filling.
4. Cover the top with another three folded filo sheets brush with lard between layers.
5. Pinch and seal the fringe of the pan cake with egg wash.
6. Brush the pancake with egg wash
7. Sprinkle black sesame seed on top
8. Bake in oven until light brown or pan fry it over a large grill top
9. Cut into desired size, dust with green tea powder
Recipe 3 (4 - 5 portions)
Mini Kaya Filo Tart
Ingredients:
8 Filo sheets, cases
Clarifying butter, brushing
2 Egg yolks, whisk, filling
10 Tbsp kaya, filling
4 Tbsp Ground almond, filling
180ml Full cream, filling
Chocolate Ice-cream
Method:
1. Mix all the filling ingredients together
2. Brush the filo sheets with clarifying butter in between sheets, cut 8 – 10 round shape filo sheets, place them in the greased mini size moulds, shape them into cases
3. Fill the filo cases with filling
4. Bake under custard is cooked
5. Served with cool tart, top up with chocolate ice-cream
Recipe 4 (4 - 5 portions)
Kaya Jelly
Ingredients:
Layer 1 & 3:
450ml water
200ml Kaya
10 gm agar-agar powder
Layer 2 & 4:
500ml Ayam brand coconut cream
200ml Coconut juice
120g sugar
A pinch of salt
15 gm agar-agar powder
5 Tbsp Cooked Sago/Tapioca seeds
Note: Keep agar-agar in bain-marie to prevent it from being jellified.
Method:
1. To prepare layer 1 and 3, mix kaya with water and agar-agar powder in a pot, heat it over the stove
2. To prepare layer 2 and 4, combine all ingredients, mix well and heat it over the stove
3. Let the agar-agar cools down a bit, pour into cocktail grass in alternate layer with kaya agar-agar and coconut cream agar-agar or pour it into a mould (After pouring each layer, chill the agar-agar quickly by placing it inside a freezer)
Tea:
Ginger and Mixed Fruits Tea It is one of the most popular oriental tea. It is advisable to drink this tea during the breakfast
Recipe 1
Ginger and Mixed Fruits Tea
Ingredients: (1 Portion)
350ml water
1 Tbsp FTPC tea
2 Tsp Honey or extra 4 big size jujube (Optional: if you want sweater tea)
Methods:
1. Boil the water, add tea (and jujube if you prefer sweetness from it)
2. Turn down the fire to simmer
3. Let it simmer for 10- 15 minutes, sieve before serving
4. Add honey if you want sweeter tea
Recipe 2
Drunken Tonic Steamed Chicken Broth
Ingredients: (4 to 6 portions in Chinese serving style)
1 Free range chicken
300ml High quality rice wine or home brewed rice wine
5 dried Large Shiitake mushroom
10g of Ginger and mixed fruits tea
3g Ginseng
Salt and pepper, TT
Methods:
1. Blanch the chicken, place it inside a clay pot or ramekin
2. Add rice wine to it, then add in the rest of the ingredients
3. Steam the chicken for 15 minutes with high fire, then reduce fire to medium for another 15 minutes, then low fire for another 30 minutes.
4. Check the seasoning
5. Serve with rice or noodle
Contact:
https://www.facebook.com/nzchefsi/
chefsarawak@gmail.com
0220180710
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