recipe is : tumeric chicken a.k.a ayam kunyit

Ingredients

500 gms chicken fillet strips or 1 whole chicken, cut into bite pieces - marinated with a bit of salt and deep fried til just cooked

2 stalks curry leaves, remove the leaves from the stem and crush lightly in hand to bruise to release the aroma

3 medium size onions, roughly chopped up
3 red chillies, roughly chopped up
thick soya sauce
light soya sauce
salt to taste
juice of 4 limes

blended ingredients:

4 thumb-size pieces tumeric
1/2 thumb-size piece galangal
4 stalks lemongrass, use only the white bottom part
8 cloves garlic
3 dried chilly, soaked for 15 mins, and drained

Method

heat up 3 tbsp oil in a large pan over a medium flame. add curry leaves and the blended ingredients and a pinch of salt. stir fry til aromatic

add the onions and red chillies, stir fry til onions soften

add the pre-fried chicken and stir to mix thoroughly

add a dash of dark soya sauce and a dash of light soya sauce to flavour. add salt to taste

add the lime juice and stir to mix thoroughly

dish up and serve

recipe is : lontong sayur lodeh

Ingredients

nasi impit/ketupat/lontong packs (prepare according to package instructions)

1 medium head of cabbage, leaves peeled off and torn into smaller pieces
12 long beans, cut into 6cm length pieces
1 brinjal, cut into 5cm lengths, and the pieces cut into quarters or six
1 handful of glass noodles (soak in water for 20 mins, drain and set aside)
10 sticks of fu chuk (hard bean curd skin), snapped into 6cm lengths
6 pieces of taukwa (hard tofu), cut into quarters and lightly fried
milk from 1 grated coconut/120ml pack of coconut cream
1 litre water
salt to taste

ingredients to be blended to a paste:

10 shallot
1 head garlic, skinned
2 big thumb-size knobs of tumeric
1 small knob of galangal
4 big sticks lemongrass
3-8 dried chillies (depending on how spicy you want it)
1 handful dried shrimps (optional)

Method

heat up about 3 tbsp oil in a large pot over a medium flame. add the blended ingredients and stir fry continuously to prevent the spices from burning. stir fry till the aroma arises (about 5 mins), add the coconut milk and water, stir to combine with the ingredients in pot.

add the cabbage, long beans and fu chuk, boil til cabbage softens, add brinjal, boil til brinjal softens and lastly add glass noodle and salt.

in a deep bowl, place the nasi impit at the bottom, ladle in the sayur lodeh and serve hot. can be topped with sambal tumis for added spiciness.