RESIPI CHEF WAN

Johor Laksa
Ingredients A:

125 ml / 4 fl oz Vegetable Oil

2 litres / 64 fl oz Coconut Milk (Santan Cair)
500 g / 1 pound 1 ½ oz fresh Prawns
300 g / 10 oz Indian Mackerel (Ikan Kembung), boiled and flaked
1 kg / 2 pounds, 3 oz Wolf Herring (Ikan Parang), grilled or boiled and flaked
100 g / 3 ½ oz Salted Fish (Ikan Masin)
2 small packets Meat Curry Powder – mixed with water to a paste
1 cup roasted, pounded desiccated Coconut (Kerisik)
1 cup Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
15 Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped
5 Mint Leaves (Daun Pudina), finely chopped
Salt and sugar to taste

Laksa Paste Ingredients:

3 cm / 1 ½ inch Galangal (Lengkuas or Blue Ginger), peeled

2 cm / 1 inch fresh Ginger, peeled
8 Lemongrass (Serai), sliced
5 Garlic cloves
½ cup / 4 fl oz dried Shrimps (Hebi, Udang Kering), soaked in cold water and drained
3 cm / 1 ½ fresh Turmeric (Kunyit), peeled
30 dried Chilies, soaked in boiling water and well drained
125 ml / 4 fl oz roasted Shrimp Paste (Belacan)
25 Shallots (Red Onion), peeled
1 cup water

Ingredients B (optional):
 2 packets Spaghetti, boiled until cooked
2 Cucumbers, peeled, discard seeds and slice into thin narrow strips
250 g / 9 oz Bean Sprout (Tauge)
200 g / 7 oz Long Beans or Snake Beans (Kacang Panjang), sliced thinly
15 Basil Leaves, finely chopped
10 Calamansi Lime (Limau Kalamansi, Limau Kasturi), halved
1 Tbsp pounded Chili and roasted Shrimp Paste (Sambal Belacan)

Method:

Heat Vegetable oil in a heavy pot. Add in the Laksa Paste and render the Paste slowly. Fry
till fragrant.

Add in Meat Curry Powder (mixed with water), and cook over moderate heat until fragrant
and oil begins to appear on the surface.

Add in all the flaked Fish, dried Fish, Prawns, Coconut Milk and Seafood Stock. Add in fresh
herbs (chopped), Tamarind Juice and roasted, pounded desiccated Coconut (Kerisik). Add in
salt and sugar to taste.

Simmer over low heat for 20 minutes until gravy thicken, then serve the Laksa gravy
together with Ingredients B.

Note:
Seafood Stock: Prawn heads / Fish bones (optional onion, Dried Shrimps, Lemongrass
(Serai) and fresh herbs) fried till fragrant, add in water and bring to boil. Blend all
ingredients well and strain.

Chicken Stew with Fermented Soya Bean

(Ayam Pongteh)

Ingredients:

1 kg / 2 pounds / 3 oz Chicken, cleaned and cut into pieces

 ¾ cup / 6 fl oz Vegetable Oil
30 Shallots (Red Onion), well pounded
15 Garlic cloves, peeled and well pounded
¼ cup / 1 oz fermented Soy Bean Paste (Taucu or Tao-cheo), pounded
2 Tbsp / 1 fl oz Light Soy Sauce (Salty Soy Sauce, Kicap Cair)
2 tsp Dark Soy Sauce (Kicap Pekat)
2 cm / 1 inch Ginger, sliced
4 Cloves
2 Star Anise
10 dried Black Shitake Mushrooms, soaked in hot water until soft
3 Potatoes, peeled and quartered
3 cups / 24 fl oz water
2 Red Chilies sliced
2 Green Chilies sliced
2 Tbsp / 1 fl oz sugar
1 tsp grounded Pepper
Coriander (Cilantro, Chinese Parsley or Ketumbar) for garnish

Method:
Heat oil in casserole dish, sauté the Shallots, Garlic till fragrant.

Add in Star Anise, Cloves and Ginger, and mix them well.

Add in Chicken and mix them well.

Add in Dark Soy Sauce, Light Soy Sauce, and fermented Soy Bean Paste (Taucu or Tao-
cheo). Add in water, Mushrooms, Potatoes and Coriander Leaves; add sugar and pepper to
taste. Mix well and stew chicken for half an hour.

Add in Red and Green Chilies, sugar and pepper and once again bring to boil. Lower the
heat and simmer for a further 20-25 minutes or till Chicken is tender and gravy is thick.

Garnish with Coriander Leaves and serve.

Sambal Prawn with Bitter Beans

(Sambal Udang Petai)

Ingredients:

80 ml / 2 3/5 fl oz Vegetable Oil

50 ml / 1 ½ fl oz Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water,
strain
1 Tbsp Palm Sugar (Gula Melaka)
40 Bitter Bean or Stink Bean (Petai), peeled
½ kg / 1 pound of medium-sized Prawns, shelled
6 Tbsp / 3 fl oz sugar
Salt to taste

Paste Ingredients: (to be finely ground)

10 Shallots (Red Onions), peeled

30 dried Chilies, soaked in hot water to soften and drain
1 Tbsp / ½ fl oz roasted Shrimp Paste (Belacan)
1 cup water

Method:
Heat cooking oil in a wok, add Paste and stir-fry till fragrant and oil begins to appear on the
surface.

Add in Bitter Beans and fresh Prawns. Then pour in Tamarind Juice and Palm Sugar. Cook
for several minutes, add salt to taste and water to prevent burning.

Dish onto a serving plate when Prawns are cooked.

Chicken Korma

(Ayam Masak Korma)

Ingredients:
6 Tbsp / 1 ½ oz Ghee (Minyak Sapi)
2 Onions, peeled and finely sliced
10 Shallots (Red Onions), peeled and finely sliced
12 large Green Chilies, de-seeded and cut in halves (optional)
1 Limes (Limau Nipis) – halved
1 Lemongrass (Serai)– halved and bruised
10 Cherry Tomatoes - halved
4 cm / 2 inch Cinnamon Bark (Kulit Kayu Manis)
3 Star Anise
4 Cardamom Pods
5 Cloves
3 Tbsp of Kurma or Korma Powder
1 kg / 2 pounds / 3 oz Chicken
1 litre / 32 fl oz Coconut Milk (Santan Cair)
1 cup water
4 Potatoes, quartered
150 ml / 5 fl oz Natural Yoghurt
6 Tbsp / 1 ½ oz Almond, finely grounded
4 Tbsp / 1 fl oz Crisp-fried Shallots (Bawang Goreng)
Handful of Coriander (Cilantro, Chinese Parsley or Ketumbar) - finely sliced
Handful of Mint Leaves (Daun Pudina) - finely sliced
Salt, pepper and sugar to taste

Paste Ingredients A (to be finely grounded):

15 Shallot (Red Onion), peeled
3 Garlic cloves, peeled
2 cm / 1 inch of Ginger, peeled
1 Onion

Paste Ingredients B (to be finely grounded):

1 bunch Parsley
5 Coriander Roots – cleaned, save leaves for garnish
10 sprigs Mint Leaves (Daun Pudina) - save half for garnish
 4 Green Chilies, seeds removed
1 cup of water

Method:
Melt Ghee in a pot and fry 1 Onion together with the fresh Shallots. Add in spices:
Cinnamon, Star Anise, Cardamom, Cloves, and Lemongrass. Fry till fragrant and golden.

Add in Paste (A), Stir-fry for 5 minutes. Then, add in Korma powder and Paste (B). Stir well
and fry for approximately 20 minutes over moderate heat till excess oil begins to appear on
the surface.

Wait for a few minutes until most of the water has been evaporated. Add in Chicken pieces
and continue cooking over moderate heat for 5 minutes.

Add in Coconut Milk, water, Potatoes, grounded Almonds and 4 Green Chilies. Also add in
salt, pepper and sugar to taste. Stir well and simmer gently over a low fire till gravy
thickens and Chicken becomes tender (approximately 35 minutes).

Just prior to serving, add in Yoghurt, a squeeze of fresh Lime Juice, Cherry Tomatoes, Mint
and Coriander leaves, Fried Shallots and the remaining Green Chilies. Fold them together
and simmer for another half a minute.

Dish onto a serving plate. Garnish with crisp-fried Shallots (to taste). Serve with rice or Nasi
Biryani.

Note:
Beef and Mutton can be substituted for Chicken

Spicy Red Chicken

(Ayam Masak Merah)

Ingredients:

6 Tbsp / 3 fl oz Vegetable Oil

2 Cinnamon Bark (Kulit Kayu Manis)
4 pieces Cloves
4 pieces Cardamoms
 125 ml / 4 fl oz water
1 kg / 2 pounds / 3 oz Chicken, cut into 12 pieces
125 g / 4 fl oz Raisins, finely chopped
250 ml / 8 fl oz Tomato Ketchup (Tomato Sauce)
3 Tbsp / 1 ½ fl oz Honey
3 Lemongrass (Serai), slightly bruised
1cm / ½ Galangal (Lengkuas or Blue Ginger), crushed
2 tsp toasted Sesame Seeds
2 Screw Pine Leaves (Daun Pandan), shredded and knotted
1 sprig Mint Leaves (Daun Pudina), roughly crushed
1 Lime (Limau Nipis)
Salt to taste

Paste Ingredients: - to be finely grounded

10 Shallots (Red Onion), peeled

2 Garlic cloves, peeled
2 cm / 1inch Ginger, peeled
1 Lemongrass (Serai)
15 pieces dried Chilies (Cili Kering) - softened in hot water, drain

Method:
Marinade Chicken with a pinch of salt, and Turmeric Powder. Deep fry Chicken together with
1 Lemongrass (Serai), 1 Screw Pine Leaves (Daun Pandan), and 1 Cinnamon Bark (Kulit
Kayu Manis). Drain and set aside.

Heat Oil in a wok; add in remainong Cinnamon Bark, Cloves and Cardamoms. Stir-fry until
fragrant.

Add in Galangal, Raisins, Tomato Sauce and Honey. Then, add in the Chicken and salt.
Simmer for 2-3 minutes.

Lastly add in crushed Mint Leaves, Lime Juice and toasted Sesame Seeds.

Dish onto a serving plate. Sprinkle toasted Sesame Seeds for garnish.
Taro Stew with Fermented Durian

(Gulai Asam Tempoyak)

Ingredients:

300 g / 10 oz Taro (aka Yam), peeled and cut into large wedges
4 Taro (aka Yam) roots, peeled and boiled in hot water - add on Lime Juice to stop roots
oxidizing
1 Lemongrass (Serai), bruised
2 Tbsp Tamarind Pulp (Indian Dates or Assam Fruit)
800 ml / 26 fl oz water
8 Laksa Leaves or Vietnamese Mint (Daun Kesum)
1 Torch Ginger Bud (Bunga Kantan), halved lengthwise
8 Tbsp / 4 fl oz fermented Durian (Tempoyak)
4 Tbsp of dried Anchovies (Ikan Bilis)
Salt to taste
Sugar to taste

Paste Ingredients:

4 Red Chilies or Green Chilies, de-seeded

15 Bird's Eye Chilies (Cili Padi)
2 cm / 1 inch Turmeric Root (Kunyit Hidup), peeled

Method:
Put Paste, Taro, dried Anchovies and water into a pot and simmer till Taro becomes tender.

Add in fermented Durian, Laksa leaves, Torch Ginger Bud and Lemongrass. Add salt and
sugar to taste.

Add Taro stems and cook for a further 10 minutes.

Dish onto a bowl and serve.