BISTIK DAGING

Bistik Daging / Spicy Beef Steak - Bistik

Ingredients: A

1 kg Beef / Mutton

2 packets Minah’s Bistik Spices

2 onions or 10 shallots (sliced)

Potatoes (fried)

1 can tomato paste or puree

1 - 2 cups chillies paste

1 tsp turmeric

1/2 cup sweet soy sauce (Kicap Manis)

Fried shallots

1 tbsp red sugar

4 green chillies

Green peas

Mint leaves

Coriander leaves

Step 1

Marinate Beef for 30 mins

1 kg Beef / Mutton

1 packet Minah’s bistik spices

1/2 tsp salt

*Fry marinated beef for 8 mins and set aside

Fry potato cubes or wedges

Blended ingredients: 

3 tbsp onion paste

1 tbsp garlic paste

1/2 tbsp ginger paste

Serve:

Toasted bread or baguette

Butter or margarine

CRISPY FRIED FISH THAI-STYLE

Pan-fried Sea bass served with spicy, sweet and sour sauce. Alternatively, use tamarind paste instead of lime juice for this dish. 

Crispy Fried Fish Thai-style

Fish marinate: 
Sea bass
2 tsp turmeric
1 tsp white pepper
1/2 tsp salt


Ingredients:
8 Green lime (Limau Kasturi)
Spring onion
Coriander leaves
Kangkong (optional)

Sautee Ingredients:
2 spring onions (chopped)
2 onions (sliced)
3 garlic (sliced)
6 cm ginger (julienned)

Finely chopped ingredients: *
4 fresh red chillies
4 - 5 chillie padi (bird’s eye chillies)

*Optional :
1 onion or 5 shallots
4 garlic

2 tbsp fish sauce
1 tsp palm sugar
1 tbsp oyster sauce
1 tsp sugar
Lime juice
Salt to taste

SPAGHETTI GORENG

SPAGHETTI GORENG Ingredients: Spaghetti 

(Cook spaghetti in boiling water, add 2 tbsp oil & 1/2 tbsp salt for 10 mins)

Prawns (Minced beef / Minced Mutton / Chicken)

Chye Sim (Sawi) Chives Spring onion Celery Cooking oil

Optional:

1 - 2 tbsp dried shrimp (grind) - if using prawns Marinate prawns: Prawns 1 tsp turmeric 1/4 tsp salt 2 tbsp oil

Blended ingredients

1 onion or 10 shallots

3 garlic

30 dried chillies (or 1 cup chillies paste)

Other ingredients:

1 tsp turmeric

1 tsp belacan

1 tbsp oyster sauce

1 tsp sugar

Salt to taste (optional)

Optional: 1 tbsp tomato paste (I skip)

PUTU PIRING

PUTU PIRING 

Putu Piring, a traditional Malay dessert which consists of sweet steamed rice cake filled with palm sugar and grated coconut. You will love and enjoy this delicious sweet snack just at anytime!

Putu Piring

Ingredients:

*1 kg rice flour - *dry fry rice flour with pandan leaves on low heat for 5 mins until light *or steam the rice flour

3 pandan leaves 

(Cut into 2” pieces)

Banana leaves

(Cut into 3” x 3” squares)

6 Metal moulds (Saucers)

Muslin cloth / White cloth

Plastic moulds 

Method  :

*Dry fry rice flour with pandan leaves on low heat for 5 mins until light OR

*Steam rice flour with pandan leaves for 15 - 20 mins

Pandan water:

Boil water for 3 mins

2 cups water

2 pandan leaves

1/2 tsp salt (adjust to taste)

8 palm sugar (grated)

Banana leaves

(cut into 3 x 3 inches)

Pandan leaves

(Cut into 2 inches)

Steam grated coconut with pandan leaves for 5 mins

Combine steamed grated coconut with 1/2 tsp salt (adjust to taste)

ICE LOLLIES - AIR BATU MALAYSIA

AIR BATU MALAYSIA  - ICE LOLLIES

Made in Singapore, reminiscing the old days and everyone's favourite cold drink on hot days. Ice lollies or ice pops in different flavours and colours packed in small long plastic specially made for everyone at home.

Air Batu Malaysia - Ice Lollies

Recipe

Air Batu Nenas / Pineapple Ice lollies

Ingredients:

Pineapple

Sugar to taste

Enough water

Air Batu Bandung

Ingredients:

Rose sugar syrup

Condensed milk

Evaporated milk

Enough water

DRY YONG TAU FOO

Dry Yong Tau Foo 

Recipe

Step 1

Yong Tau Foo Soup

Ingredients:

250g soya beans

8 tbsp small, medium & large anchovies

3 tbsp anchovies

Saute ingredients:

4 onions

20 garlic

10 cm ginger

1 tbsp white peppercorns

Assorted Ingredients: 

Fishballs

Tau Kwa

Tofu

Tau pok

Quail eggs

Hotdogs

Cuttlefish

Seaweed chicken

Beancurd skin with fish paste

Bittergourd with fish paste

Stuffed red & green chillies with fish paste

Kangkong

Method

Saute onions, garlic, ginger and white peppercorns

Soup Base:

Boil soya beans, anchovies, salt (adjust to taste), sautéed ingredients 

Simmer the soup for 1 hour

Other Ingredients: 

Fried beancurd 

Kangkong,

Chye Sim 

Baby corn 

1 tsp white pepper

Step 2

Dipping Sauce #1

Sambal Petis / Chillie Sauce With Black Shrimp Paste

Ingredients:

10 red chilles

40 dried chillies

10 garlic

1/2 tbsp belacan (toasted)

4 tbsp Black shrimp paste (Petis)

1 palm sugar

2 tbsp sugar (adjust to taste)

2 tbsp dark soy sauce (optional)

Salt to taste

2 tbsp vinegar

Dipping Sauce #2

Sambal Petis With Sesame Oil

Ingredients:

10 red chilles

20 dried chillies

10  garlic

1/2 tbsp belacan (toasted)

4 tbsp black shrimp paste (Petis) - adjust to taste

1 tbsp dark soy sauce

1/2 tbsp palm sugar or 2 tbsp palm sugar syrup

Sugar to taste

Salt to taste

2 tbsp vinegar (adjust to taste)

1 tsp cornflour

1/4 cup water

1 tsp sesame oil

Sesame seeds

YONG TAU FOO - DIPPING SAUCES

Yong Tau Foo Sauces

Recipes - 

Sweet Chillie Sauce 

Ingredients:

10 red chilles

20 dried chillies

6 garlic

1/2 tbsp belacan (toasted)

4 tbsp shrimp paste (Petis)

1 tbsp palm sugar

Salt to taste

2 tbsp vinegar

Spicy Taucho Sauce 

Ingredients: 

10 red chillies

20 dried chillies

6 garlic

1 tsp belacan toasted

1 tbsp taucho

Dark Chillie Sauce with sesame oil

Ingredients:

10 red chilles

20 dried chillies

10 garlic

1 tbsp belacan

1 tbsp Dark soy sauce

4 tbsp shrimp paste (Petis)

2 tbsp palm sugar

Salt & sugar to taste

2 tbsp vinegar

1 tsp sesame oil

*2 tbsp Abc sweet soy sauce (not added)