Crispy Ikan Bilis

By Azlina Zainal Ariffin

Ingredients

• 3 cups of ikan bilis (soaked in cold water for 15mins and drained to remove excess salt. Refrigerate for an hour or so.)
• 5 garlic cloves (washed and crushed with the skin)
• 2 big onions (finely sliced)
• 5 chopped chilli padi (bird's eye chilli. Add more if you like it more spicy)
• 1 tbsp tamarind paste or 2 tbsp of lemon juice
• Oil for frying
• Dried shallots for seasoning
• Sugar to taste

Method

Deep fry the ikan bilis until brown and crispy.
In another pan, use the same oil to fry the onions until slightly brown.
Add in garlic.
Then, add the tamarind juice or lemon juice.
Add the chilli padi.
Lower the heat and stir fry all the ingredients until the mixture becomes quite dry and light in texture.
Finally, add the fried ikan bilis and mix well. Then add the dried shallots and mix thoroughly.
Remove from the wok and serve.

Lamb Biryani Rice

By Chef Sekh Sabuddin

Ingredients

Preparation of the rice
• 1kg briyani rice (basmathi type of rice)
• 230g ghee Oil
• 250ml condense milk
• 15g briyani spices
• 5g tomato puree
• 10g cashew nuts
• 1 stalk coriander leaf
• 1 stalk mint leaf (whole)
• 30g onion (slices)
• 3 cloves garlic (sliced)
• 50g ginger (sliced)
• 150ml water
• 30g salt
• 3g cloves
• 15g cardamom
• 3g cinnamon stick
• 4pcs pandan leaf
Preparation of the lamb
• 1kg lamb
• 15g ground turmeric
• 15g black pepper
• 100g onion
• 3 cloves garlic
• 30g ginger
• 15g rose water
• 50ml water
• 15g cardamom
• 1pc cinnamon stick
• 4pcs pandan leaf
• 30g salt
• 100ml oil

Method

For Briyani rice
Wash rice three times with cold water.
Heat ghee.
Add onions, garlic, ginger, cardamom and cinnamon stick.
Add tomato puree, add briyani spices, and pandan leaves.
Pour water, add clean rice, pour milk and salt.
Transfer the mix to rice cooker.
Lamb
Heat oil in stir-fry pot.
Add onions, garlic, turmeric, pepper, ginger, cloves, cardamom, cinnamon stick and pandan leaves.
Add lamb.
Pour water on top of lamb and add salt.
Cook till lamb is tender - approx. 30 minutes.
Add the mixture to the cooked briyani rice.
Decorate with cashew nuts, mint leaf and coriander leaf on top of the rice.
Sprinkle with rose water.

Fried Honey Lemongrass Chicken

By Amy Beh

Ingredients

• 6 chicken wings, chopped into halves
• 3 stalks lemongrass, cut into halve and split up the sheaths
• 1 bird?s eye chilli, chopped
• 1 tbsp chopped garlic
• 2 tbsp oil
Seasoning (A)
• 1 tsp light soy sauce
• 1 tsp fish sauce
• ¼ tsp salt
• 1 tbsp evaporated milk
• 1 tbsp cornflour
Sauce (B)
• 1 tsp fish sauce
• 1 tsp light soy sauce
• 4 tbsp honey
• 1 tbsp oyster sauce
• 1 tbsp sugar
• Dash of pepper

Method

Marinate chicken with seasoning (A) then leave aside for at least 1-2 hours. Deep-fry marinated chicken in hot oil until golden brown. Remove and put aside.
Leave 1 tablespoon oil in the wok and add lemongrass, bird?s eye chilli and garlic. Fry until fragrant and crispy. Dish out and leave aside. Pour in sauce (B) and allow to simmer for a while. Return chicken to the wok. Toss and fry until chicken is well coated with the sauce. Dish out and serve.