Recipes

Teck's Patah Chilli ( Sweet & Spicy Fish Soup)
From my Dad's cookbook........
Ingredients :
1 largefish cut into half( whole fish any kind but best to use red fish or ikan kurau)
1 cup tamarind juice
3 or 4 pieces of ripe pineapple cut into bite-sized pieces
one stalk lemon grass
Sugar and salt to taste
Items to be blended :
2 candlenuts ( buah keras)
2 red chillis
half an onion
1 small piece of shrimp paste ( Belachan)
Method :
Boil 2 pints of water. When water starts to boil, add all the blended ingredients and lemon grass and continue boiling for 3 minutes. Add the tamarind juice, pineapple and fish. Add sugar and salt to taste. Turn down the heat and simmer for about 3 minutes or till fish is cooked. The gravy should be light and watery and taste slightly on the sweet side.


Rendang
Ingredients
1 tsp shrimp paste ( belachan)
1 kg rump steak ( beef/chicken/mutton )
1 stalk lemon grass

---- mixed together ----
1 tsp salt
1 tbsp sugar
1 tbsp soya sauce

------------------------
3 stalk lemon grass - sliced thinly
120gms grated coconut - fried and pounded
4 slices galangal
5 candlenuts
Ground 2 tbsp curry power - blended with 2 tbsps water

---- ground together ----
30 dried chillies
120 gms shallots
4 red chillies
1 clove garlic
2 cm pieces of ginger

-------------------------
1/2 cup thick coconut milk - extracted from 1/2 grated coconut
8 tbsps oil

Marinate shrimp paste ( belachan) , Lemongrass and Steak and set aside.
Heat oil and fry ground ingredients and curry powder until fragrant Add in half of the coconut milk and fry until the oil separates Add in the soya sauce mixture and marinated steak. Add in also the fried grated coconut and lemon grass. Stir fry for 10 minutes. Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour. Increase heat to reduce gravy until it is thick and oily.


Sherry Triffle
Ingredients :
1 pound cake ( Sara Lee or any other )
2 large cans of mixed fruit in syrup
1 pint of milk
4 heaped table spoons Custard powder ( Bird's)
Sugar
Sherry
1 small carton of whipping cream

Method:
Cut the pound cake into 1" thick slices and line the base of a pan apprx. 7" x 10"Soak the cake with sherry ( use as much or as little as you like but don;t make the cake too soggy) . Drain the syrup from the canned fruit and spread the fruit on top of the sherry-soaked cake. You can add any tyoe of fruit you like to it like strawberries or blueberries. Set aside.Make the custard by mixing 4 heaped tablespoons of custard powder with 1 pint of milk. Make sure the powder is all dissolved in the cold milk before turning on the heat or you will end up with lumpy custard. Add sugar to the mixture ( as sweet as you a want it to be). On low heat and constantly stirring the custard , bring to a boil. The mixture will thicken as the custard starts to boil. Take it off the heat when it starts to boil and pour the custard on the fruit and cake . Leave it to cool.Whip the cream adding 2 tablespoons of sugar to it. Spoon it or pipe it over the cooled down custard. Refrigerate for at least 6 hours before serving.



Tiramisu
Ingredients :
1lb. mascarpone cheese
1 cup of heavy whipping cream
1/2 cup granulated sugar
3 tablespoons rum (or brandy)
20 lady's fingers (a light, oblong italian cookie with powdered sugar on one side)
cocoa powder
double shot of espresso
1/2 cup of coffee
shavings of unsweetened dark chocolate to top (1 oz.)
Method :
Chill whipping cream and bowl. Mix coffee and espresso and chill.Beat whipping cream until stiff peaks.Put the cheese, sugar, and brandy into a medium bowl and mix until smooth. Add more sugar or alcohol as desired. Fold in whipping cream to create cheese mixture.Soak lady fingers in espresso for a couple seconds, rotating to coat all sides. Place lady fingers side by side on bottom of a 7x7 pan.Put half the cheese mixture on lady fingers in pan. Smooth with a spatula or spoon. Sift cocoa powder liberally on surface of layer.Apply second layer of lady fingers and remaining cheese. Sift cocoa powder and half of chocolate shavings.Cover in plastic wrap and chill.
To serve, use the remaining chocolate shavings by sprinkling a bit onto eight plates. Cut tiramisu into eight rectangles and serve on plates (or simply spoon them out).Basic Tiramisu (serves 8)

Sambal Tumis
( Versatile chilli paste which can be used for a variety of purposes like eaten with Nasi Lemak , stir fried with squid or vegetables and also as a base for Mee Siam)
Blend the following :
12-15 Red Chillis
one 2"cube of blachan ( shrimp paste)
4 -6 small onions

Heat some oil in a wok; add blended ingredients; fry till fragrant ( 2-3 minutes) add about 1 cup of Assam water ( Tamarind juice) + Sugar and salt to taste. Keep stirring until the most of the moisture in the mixture eveaporates leaving a thick chilli paste. Cool down and bottle. Keep refrigerated.


Tempura Batter
2 cups plain flour
1 cup corn flour
Iced water or cold soda water
Salt to taste
The texture of the batter should not be too smooth or runny.


Cioppino
( Fish & Seafood Stew)

Prawns, fish , crabs, clams, mussles, squid ( get enough for as many people you are feeding)
Broth:
1 large onion diced
Olive oil
3 cloves of garlic crushed
1 can tomatoes diced
2-4 cups of fish ( or chiicken) stock
dash of sherry or white wine
2 bay leaves

Place all ingredients in a large pot and cook for 20 minutes. Add shellfish to broth 3 minutes before serving. Sprinkle chopped parsley on top.