Ingredients

1 whole chicken (cut into 16)

Yellow food colouring

25g Rempah Kuzi (I used 1 pack of Rempah Kuzi Haji Halim)

1 can of evaporated milk

1100ml of chicken broth

1/2 cup or black raisins 

1/2 cup peeled slivered almonds

1 big Holland onion (sliced thin)

1 tbsp ghee

400 ml cooking oil

1/2 bottle of tomato sauce (preferably Del Monte)

1 tbsp tomato puree

1/2 cup of water

Salt and sugar

Instructions

1. Boil the chicken in a big pot with a dash of yellow food colouring until half cooked. Drain the chicken and keep the chicken broth for the gravy. 
2. Toast slivered almonds in a hot pan until browned. Remove the almonds and add in some oil. Deep dry the raisins until they poof up and set aside. Add in the sliced holland onion until caramelised and set aside. 
3. Blend the caramelised onion with half of the toasted almonds and set aside. 
4. Mix the tomato sauce, tomato puree and water in a bowl. 
5. Heat up the cooking oil and ghee. Add in the sauce mixture and sauté until the sauce separates. 
6. Add in the blended onion, Kuzi powder and chicken broth. Cook for 10 minutes over low heat, stirring occasionally. 
7. Add in the evaporated milk. Leave to cook over low heat for 20-30 minutes, stirring occasionally. 
8. After the gravy is well mixed, add in the half cooked chicken and continue to cook for another 10-15 minutes over low heat. Salt and sugar to taste. Add water if the sauce is too thick. 
9. Fold in the remaining toasted almonds and fried raisins before turning off the heat.  

Ingredients

200-300g thinly sliced beef

ABC sweet soy sauce 

Salt and sugar

To blend

2 lemongrass

3 shallots

2 garlic

1/2 inch ginger

1/2 inch turmeric

3-5 bird’s eye red chillies 

3-5 bird’s eye green chillies

(adjust chillies to your heat tolerance)

Instructions

1. Blend the ingredients above with some water and set aside. 
2. In a hot pan, add in the sliced beef. Leave it undisturbed for a few minutes until you get a char on one side. Cook until the liquid has dried up. 
3. Push the beef to one side of the pan and add in the blended ingredients. Mix together and cook until fragrant. 
4. Add in about 1/4 cup to 1/2 cup of the sweet soy sauce depending on your preference. I used about 1/2 cup. Add in some water if necessary. Salt and sugar to taste. 

Ingredients

1/2 head of broccoli

1 cup of sliced Swiss mushrooms

2 garlic cloves (chopped)

3 tbsp oyster sauce

1 tsp sesame oil

Water

Salt and sugar

Instructions

1. Fry the chopped garlic until golden brown and crispy, set aside. 
2. In the same oil, add in the sliced mushrooms and sauté until brown and soft. 
3. Add in the broccoli, oyster sauce, sesame oil and some water. Stir together and put a lid over the pan for about 1 minute to let the broccoli cook. 
4. Salt and sugar to taste. Sprinkle the fried garlic on top before serving.  

Ingredients

2 eggs

3 shallots (blended)

2 tbsp chilli paste

1 tsp tamarind paste 

Water

Salt and sugar

Instructions

1. Sauté blended shallots in 4-5 tbsp of oil until fragrant. 
2. Add in chilli paste with 1 tsp of sugar and fry until ‘pecah minyak’. Add in a little water if it gets too dry. 
3. Add in tamarind paste. Continue cooking and adjust to taste. 
4. Drop in the eggs and cover the pan to let the eggs cook. 

Ingredients

1/2 chicken

3 shallots

2 garlic

1 lemongrass

3 sekawan (Cinnamon Stick, Cloves and Cardamom)

1 tbsp chilli paste

3 tbsp tomato sauce

2 tbsp chilli sauce

1/4 cup evaporated milk

1/4 cup green peas 

Instructions

1. Fry chicken with salt and turmeric. Set aside. 
2. Blend shallots and garlic. Sauté with lemongrass until fragrant. 
3. Add in chilli paste with 1 tsp of sugar. Cook until the oil separates (pecah minyak). Add water if needed. 
4. Add in tomato and chilli sauces with some water. Simmer until sauce thickens. 
5. Add in evaporated milk and mix until homogenous before adding in the fried chicken. 
6. Add in green peas before turning off the heat.