Cooking Monster: 2019

Sambal Ayam Kicap

August 25, 2019

Ingredients
6 pieces of chicken
3 red shallots
2 garlic cloves
2.5 tbsp chili paste
1/2 tsp tamarind paste
1/2 cup sweet soy sauce
1.5 cup water
1 tbsp white vinegar
1/4 cup green peas
Salt and sugar to taste
Turmeric powder

Instructions
1) Marinade the chicken with 2 tsp turmeric powder and 1 tsp salt. Deep fry until golden brown and set aside.
2) Sauté the chopped shallots and garlic until fragrant.
3) Add in chilli paste and 1 tsp of sugar and fry until 'pecah minyak'.
4) Add in the tamarind paste mixed with 1/4 cup of water, soy sauce, water and white vinegar. Mix well and leave the sauce to simmer.
5) Add in the fried chicken. Salt and sugar to taste. Add in the green peas before turning off the heat.

Potatoes

Sambal Goreng Kentang

August 24, 2019

Ingredients
2 potatoes
1/2 cup anchovies
2 red shallots
2.5 tbsp chilli paste
1 tsp tamarind paste
Sugar to taste

Instructions
1) Slice the potatoes into thin wedges.
2) Deep fry the anchovies and potatoes. Set aside.
3) Heat up some vegetable oil and sauté the chopped shallots until fragrant.
4) Add in the chilli paste with 1 tsp of sugar. Fry until 'pecah minyak'.
5) Stir in the tamarind paste that has been mixed with 1/4 cup of water.
6) Add in the fried anchovies and potato wedges and mix well.

Beef

Daging Salai Masak Lemak Cili Api

July 28, 2019

Ingredients
400g beef
2 potatoes
3 red shallots
2 garlic cloves
1 tbsp ginger
2 asam keping
2 lemongrass
1 tsp turmeric powder
10-15 small green chillies
1/2 cup coconut milk

Water

Instructions

1) Heat up a pan or a grill pan and smoke (salai) the beef without oil. Smoke for a few minutes to get char marks on all sides of the beef. Set aside.

2) Let the meat rest for about 10 minutes and slice thinly.

3) Mince the shallots, garlic, ginger, chillies and turmeric powder. Smash the ends of the lemongrass. Set aside.

4) In a pot, heat up 1 tbsp of oil, put in the sliced beef, wedged potatoes, minced ingredients. lemongrass and asam keping. Add in 1/2 cup of water, close the lid and leave to simmer for a few minutes.

5) Gradually add coconut milk and water to your preferred heat and consistency. Leave to simmer on medium heat for 1 hour. Salt and sugar to taste.

Eggs

Telur Bistik

June 02, 2019

Ingredients
3 eggs
200g minced chicken/beef
3 red shallots
2 garlic cloves
3 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp oyster sauce
1/2 cup water
1 tsp white pepper
1/2 cup mixed veggies
Salt and sugar to taste

Instructions
1) Beat the eggs with half of the minced meat until well incorporated. Heat up a wok/pan and fry the omelette at medium heat. Flip halfway through. Set aside.
2) Sauté the shallots and garlic until fragrant. Add in the remaining meat and stir until the meat has browned.
3) Add in the sauces, water and white pepper. Cook until the sauce thickens. Salt and sugar to taste.
4) Stir in the veggies before turning off the heat. Pour the sauce on top the omelette.

Prawns

Butter Oats Prawns

June 01, 2019

Ingredients
20 large prawns (deveined)
4 cloves of garlic
4 heaped tablespoons of butter
5 tbsp of oats
4 sprigs of fresh curry leaves
6 green chillies (cili padi)
3 egg yolks
Salt and sugar to taste

Stage A
1) Heat 2 tbsp of butter in a hot wok/pan
2) Sauté 2 cloves of garlic oil fragrant
3) Lightly fry the oats until crispy

Stage B
1) Heat 2 tbsp of butter in the same wok
2) Saute the remaining garlic until fragrant
3) Add in the prawns and fry for about 4-5 minutes. Don't leave the prawns too long in the wok, they'll become rubbery. You'll know they're cooked through when the tail and body turn orange
4) Set aside

Stage C
1) Heat the same wok until really high
2) Add in the egg yolks and stir quickly
3) Once the yolks are cooked, add in all the other ingredients. Prawns, oats, chillies, curry leaves.
4) Salt and sugar to taste

Squid

Salted Egg Squid

May 26, 2019

Ingredients
500g squid
1 tbsp vinegar
1 tbsp ground garlic
1 tsp white pepper
1 cup potato starch
1 egg
5 tbsp butter
2 small red chillies
1/2 cup curry leaves
4-5 salted eggs/3 tbsp salted egg powder

Ingredients
1) Clean the squids thoroughly from its ink and bones. Cut them into 2 cm rings and put into a sieve.
2) Coat the squids with vinegar, garlic and white pepper. Lightly beat the egg, dip the squids and coat with the potato starch.
3) Deep fry in 3-4 batches as to not overcrowd the pan. Fry until golden brown and set aside. Fry for not more than a few minutes or the squids will be tough.
4) Clean the charcoal from the salted eggs and separate the yolks from the whites. Steam for about 10 minutes. Wait for them to cool before mashing. Set aside. (If you're not using salted egg powder)
5) In a hot wok, melt the butter halfway and add in the curry leaves and chillies until fragrant.
6) Add in the mashed egg yolks or salted egg powder and stir well until the sauce becomes creamy and frothy.
6) Add in the fried squids and coat well with the sauce.

Beef

Kerutuk Daging

May 22, 2019

Ingredients
400g beef (sliced thin)
4 red shallots
2 garlic cloves
1 tbsp ginger
2 cinnamon sticks
4 buah pelaga
4 bunga cengkih
1/2 ince belacan
2 tbsp chilli paste
1 tbsp brown sugar
2 tbsp Kerutuk powder
1 tbsp Kurma powder
1 potato (cubed)
1 asam keping
1 tbsp bawling goreng (optional)
5 tbsp sweet soy sauce
1/4 cup santan
1 tomato (wedged)
2-3 red chillies
Water
Salt and sugar to taste

Instructions
1) Blend the shallots, garlic, ginger and belacan with some water.
2) Mix the Kerutuk and Kurma powder with some water. Marinade the sliced beef with the paste. Set aside.
3) Saute the blended ingredients with cinnamon sticks, buah pelaga and Bunga cengkih until fragrant. Add in chilli paste and brown sugar. Sauté the chilli until 'garing' or 'pecah minyak'.
4) Add in the marinated beef, continue stirring until the beef has browned. Add in 500ml of water, potatoes and asam keping, mix well and leave to simmer.
5) Continue to add more water if needed until the beef and potatoes are cooked through.
6) Add in soy sauce, bawang goring and santan. Continue cooking until the gravy thickens.
7) Stir in the wedged tomatoes and chillies before turning off the heat.

Chicken

Chicken Curry

May 05, 2019

Ingredients
3-4 pieces of chicken
3 red shallots (sliced)
2 garlic cloves (sliced)
1 tbsp ginger (sliced)
2 cinnamon sticks
4 bunga cengkih
4 buah pelaga
2 tbsp curry powder (mixed with water to make a paste)
150-200 ml santan
Potatoes and carrots
Water
1 tbsp fresh curry leaves (optional)

Instructions
1) Sautee sallots, garlic, ginger, cinnamon sticks, bunga cengkih and bunga lawang until fragrant. Add in curry paste and 1/4 cup of water and continue to sauté for 1-2 minutes.
2) Put in the chicken pieces and mix well. Add in 1/2 cup of water and close the pot with a lid and leave the water to simmer for about 5 minutes.
3) Mix in chopped potatoes, carrots, half of the santan and water until all the ingredients are covered.
4) Gradually add santan and water until the consistency of the curry is to your liking. Stir once in a while until the chicken pieces are cooked through. Leave the curry to boil until the veggies are soft.
5) Stir in the curry leaves. Leave on low heat for about an hour to thicken the gravy.

Beef

Telur Bungkus Daging

March 31, 2019

Ingredients
400g minced beef
1 tsp salt
1 tsp sugar
1 tsp white pepper
4 eggs
3 red shallots
2 garlic cloves
1/2 cup cauliflower
1/2 cup carrots
2 red small chillies
3 tbsp tomato sauce
3 tbsp chilli sauce
2 tbsp oyster sauce
2 tbsp sweet soy sauce

Instructions
1) Marinade the beef with salt, sugar and white pepper for 15 minutes.
2) Beat the eggs in a small bowl. Heat up the wok and make 3 thin and wide omelettes in batches. Set aside.
3) Heat up 3 tbsp of oil and add in the marinated beef. Sauté until the beef turns brown. Add in the chopped shallots and garlic. Continue sautéing until fragrant.
4) Add in the chopped veggies and all the sauces. Stir well.
5) Salt and sugar to taste. Turn off the heat when the veggies are cooked through.
6) Spoon the beef onto the omelette and wrap into a ball.

Beef

Daging Masak Kicap

March 03, 2019

Ingredients

200-250g beef (sliced)

2 potatoes (wedged and fried)

3 red shallots

2 garlic cloves

1 tsp ginger

1 cinnamon stick

3 buah pelaga

4 bunga cengkih

1/2 cup sweet soy sauce

1tsp tamarind paste mixed with 1 cup water

3 bird's eye chillies

Instructions

1) Fry the wedged potatoes until golden brown. Set aside.

2) Reduce the oil and add in the sliced beef. Lightly fry the beef until the liquid from the beef has dried up.

3) Add in and sauté the sliced shallots, garlic, ginger, cinnamon stick, buah pelaga and bunga cengkih until fragrant.

4) Add in the sweet soy sauce, tamarind paste and water. Leave to simmer.

5) Add in the fried wedges and chillies. Salt and sugar to taste.

Pesto Spaghetti

March 03, 2019

Ingredients
250g spaghetti
200g chicken breast
2 garlic cloves (minced)
1/2 cup wild mushrooms
3 tbsp pesto
1 cup spinach
Olive oil
Salt and pepper

Instructions
1) Cook the pasta as our instructions. Set aside.
2) Heat up olive oil and sauté the sliced chicken breast. Season with salt and pepper. Cook until the mean browns.
3) Add in the sliced mushrooms and garlic and sauté until fragrant.
4) Add in the pesto sauce and spinach. Stir well.
5) Add in the cooked spaghetti and drizzle some more olive oil. Mix well. Garnish with parmesan cheese.

Pasta

Creamy Chicken Pasta

February 24, 2019

Ingredients
250g pasta
200g chicken meat
1 tsp black pepper
1 tsp paprika powder
2 tsp mixed herbs
1/2 cup wild mushrooms
2 garlic cloves (chopped)
1/2 cup chopped tomatoes
1 cup spinach
1 cup heavy cream
5 tbsp butter
1 chicken stock cube
1/4 cup shredded parmesan

Instructions
1) Cook pasta al dente, set aside.
2) Heat 2 tbsp of oil and add in sliced chicken meat. Season with the black pepper, paprika and mixed herb.
3) When the chicken slices are cooked through, add in the sliced mushrooms and chopped garlic. Mix well.
4) Add in the chopped tomatoes and spinach. Continue cooking until the spinach softens.
5) Add in heavy cream, butter and chicken stock cube. Mix well and leave the sauce to simmer before adding the parmesan cheese.
6) Mix in the cooked pasta. Salt and pepper to taste.

Chicken

Ayam Masak Bali

February 23, 2019

Ingredients
3 - 4 chicken pieces
1 tsp turmeric powder
1/2 tsp salt
4 cloves of garlic
4 red shallots
1 medium sized onion
1 tsp ginger
1 inch of belacan
2 lemongrass
1/4 cup curry leaves
3 tbsp of chilli paste
1/4 cup of thick ABC sweet soy sauce
Water
Salt and sugar to taste

Instructions
1) Marinade the chicken with turmeric and salt. Deep fry until cooked through and set aside.
2) Blend the garlic, shallots, onion, ginger and belacan with 1/2 cup of water.
3) Heat up some oil in a wok, sauté the lemongrass and curry leaves until fragrant.
4) Add in the blended ingredients, chilli paste and 2 tsp of sugar. Cook for 15 - 20 minutes until 'pecah minyak'.
5) Add in water and soy sauce. Cook and keep adding these two until the taste and consistency of the sauce is to your preference.
6) Add in the chicken. Coat well, salt and sugar to taste.

Chicken

Butter Chicken

February 10, 2019

Ingredients

To marinade

1 egg

1/2 tsp sugar

1 tsp salt

1 tsp plain flour

2 tsp curry powder

Others

400g of boneless chicken breast

2 green chillies

1 small red chilli

270ml evaporated milk

2.5 tbsp butter

1/2 cup curry leaves

Salt and sugar to taste

Instructions

1) Beat sugar, salt, flour and curry powder with the egg to make a paste. Marinade the chicken meat and leave for 30 minutes to and hour

2) Deep fry the chicken pieces until golden brown. Set aside

3) Heat up another wok with the butter. Sauté the curry leaves and sliced chilies

4) Add in evaporated milk and leave to simmer. Salt and sugar to taste. If you like it to be more creamy, add in more evaporated milk. If you want it to be more buttery, add 1 tbsp of butter at a time

5) When the gravy is up to your liking, add in the chicken pieces and coat it with the sauce

Chicken

Thai Basil Chicken (Pad Kra Pao)

February 06, 2019

Ingredients
400g minced chicken or sliced chicken bread
6 cloves of garlic
6 bird's eye chillies
6 small red shallots
1 tbsp fish sauce
3 tbsp oyster sauce
2 tbsp sweet soy sauce
1 cup fresh Basil leaves
Salt and sugar to taste

Instructions
1) Marinade the chicken with the sauces for 10 minutes.2) Crush the garlic and chillies into small pieces with a pinch of salt. Heat up some vegetable oil in the wok and add the crushed ingredients until the garlic start to slightly turn brown
3) Add in the chopped shallots and stir fry until fragrant
4) Add in the chicken and stir well and cook through
5) Add in the basil leaves and stir through
6) Salt and sugar to taste

Beef

Beef Fried Rice

February 05, 2019

Ingredients
Beef Marinade
200g beef
1 tsp cornstarch
1/4 cup water
1/2 tsp salt
1 tbsp thick soy sauce

2 cups of cooked and cooled rice
2 eggs
3 red shallots
1 tbsp thick soy sauce
2 tbsp sweet soy sauce
1 tsp sesame oil
1 tsp white pepper
1/2 tsp sugar
1/4 cup water
1/2 cup mixed vegetables
Salt to taste

Instructions
1) Cut the beef in thin and small slices. Marinade with the mixture and set aside.
2) Mix the eggs and pour into a hot pan. Slowly scramble the egg and set aside while the eggs are still slightly runny.
3) In the same pan/wok, add in 1 tsp of oil and sear the beef. Cook until the liquid from the beef has dried up and set aside.
4) Mix the thick soy sauce, sweet soy sauce, sesame oil, white pepper, sugar and water in a small bowl.
5) Heat up 1 tbsp of oil and sauté the chopped red shallots until fragrant.
6) Add in the rice and the sauce mixture. Mix well.
7) Add in the cooked beef and make sure all the sauces have been incorporated. Salt and pepper to taste.
8) Mix in the scrambled eggs and mixed vegetables before turning off the heat.

Chicken

Kung Pao Chicken

February 02, 2019

Ingredients
Chicken
300g - 400g chicken breast
1 tbsp cornstarch
1 tsp white pepper
1 tbsp oyster sauce
2 red shallots

Sauce
1 tbsp chilli paste
1 tbsp oyster sauce
1 tsp worcestershire sauce
1 tbsp soy sauce
1 tbsp thick soy sauce
2 tbsp chilli sauce
2 tbsp tomato sauce
1/2 tsp sesame oil
1 tbsp cornstarch, mixed with water
1/2 tsp black pepper

Others
100g cashews, lightly fried
3 cloves of chopped garlic
2 red shallots
1 tbsp of ginger
4 dried chilli
1/2 red or green capsicum
Salt, sugar and white pepper to taste

Instructions
1) Lightly toast the cashews in a dry pan until they brown and set aside.
2) Marinade the sliced chicken with cornstarch, oyster sauce and white pepper. Sauté the shallots until fragrant and fry the chicken pieces until golden brown. Set aside.
3) In the same wok, sauté the dried chillies to marinade the oil. Take the chillies out after a few minutes.
4) With that oil, sauté the shallots, garlic and ginger until fragrant. Then add in the chilli paste and cook until 'pecah minyak'.
5) Mix all the sauces, cornstarch and black pepper in a bowl and then add into the wok.
6) After the sauce simmers, add in the capsicums, chicken and dried chillies.
7) Mix in the cashews before turning off the heat.

Cheesy Goodness

Tuna Pasta

February 01, 2019

Ingredients
250g pasta shells of your choice,
300g bottled pasta sauce
1 canned tuna in mineral water
3 red shallots
2 cloves of garlic, minced
1/2 tsp Italian seasoning
1/2 tsp oregano
2-3 tbsp chilli sauce
Black pepper and salt to taste
1 cup sliced white wild mushrooms
1 cup of shredded cheese

Instructions
1) Cook the pasta in boiling water, al dente (about 2 minutes less than the instructed time). Drain and set aside
2) Heat up 3 tbsp oil and saute the shallots and garlic until soft. Add in the tuna chunks, continue stirring for 3 minutes.
3) Add in the pasta sauce. Season with Italian seasoning, oregano, black pepper, chilli sauce and salt. Cook for 5-10 minutes until the sauce thickens.
4) Remove sauce from heat, pour in the cooked pasta and mix well. Pour into a casserole dish, topped with the sliced mushrooms, mozzarella cheese and some chopped parsley.
4) Bake in a 180'c preheated oven for 15-20 minutes.

Chicken

Nasi Ayam

January 13, 2019

Ingredients

Nasi

4 cups of rice

100g butter

3 red shallots

2 garlic cloves

1 inch ginger

1 cinnamon stick

4 bunga cengkih

5 cups chicken stock

Ayam
5-6 chicken
1 tbsp thick soy sauce
1 tbsp sweet soy sauce
1 tbsp honey
1 tbsp oyster sauce
1/2 tsp sesame oil

Soup

3-4 small chicken pieces
1 carrot
1 potato
1 chicken cube stock
1 tbsp soup spice
1/4 cup daun sup

Sauce

3 tbsp chilli sauce

3 tbsp tomato sauce

2 tbsp sweet soy sauce

1/2 cup chicken soup

Instructions
Ayam
1) Marinade the chicken with the sauces for at least 30 minutes.
2) Deep fry the chicken until golden brown. Set aside.
3) Simmer the remaining marinade sauce in a small pan and drizzle over the fried chicken.

Chicken Soup
1) Bring a pot full of water to a boil.
2) Add in the chicken and chicken cube stock. When the chicken pieces are cooked, set aside 5 cups of the chicken stock water for the rice.
3) Add more water to you preference. Add in the carrots, potatoes and soup spice.
4) Leave the soup on low-medium heat until the veggies are cooked through.
5) Add in the daun sup before turning off the heat.

Nasi

1) Place the rice pot on the stove. Melt the butter and add in the chopped shallots, garlic, ginger, cinnamon stick and bunga cengkih until fragrant.
2) Add in the rice and mix around with the butter for a few minutes. Take 5 cups of the chicken stock and pour into the rice pot.
3) Place rice pot in the rice cooker and let the rice cook as normal.

Sauce

9) Mix everything in a bowl.

Newer
Stories

Older
Stories

Sambal Ayam Kicap

Sambal Goreng Kentang

Daging Salai Masak Lemak Cili Api

Telur Bistik

Butter Oats Prawns

Salted Egg Squid

Kerutuk Daging

Chicken Curry

Telur Bungkus Daging

Daging Masak Kicap

Pesto Spaghetti

Creamy Chicken Pasta

Ayam Masak Bali

Butter Chicken

Thai Basil Chicken (Pad Kra Pao)

Beef Fried Rice

Kung Pao Chicken

Tuna Pasta

Nasi Ayam

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