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Recipes

Nasi Lemak, Nasi Lemak Chilli Paste, Tempeh

(A) Nasi Lemak

Ingredients:
Short and Long grain Brown rice of half a bowl each. Soaked in water for 6 to 8 hours.
1 bowl of coconut juice (approximately half a coconut).
1 teaspoon of sea salt and 6 pieces of pandan leaves.
Method:
Drip dry brown rice and then add in above ingredients. Cook it in the usual way of rice-cooking for about 40 minutes.
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(B) Nasi Lemak Chilli Paste

Ingredients:
20 pieces dried chilli soaked in water until soft.
8 pieces candle nut (buah keras)
Langkuas – one small piece
Lemon grass – one piece
Method:
Blend them together until fine. Heat oil and fried them until fragrant. Add cane sugar and salt to taste.
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(C) Tempeh (Malay fermented bean)

Ingredients:
One packet Tempeh cut into small pieces
300 gm of french bean cut into small pieces
One small piece of sea-weed cut into tiny slices
1 tablespoon of grounded ginger paste
3 pieces of thai orange leaves
Liquid amino for taste
2 tablespoon of olive or sunflower oil
Method:
Heat oil and fry tempeh slightly. Fry the grounded ginger paste till fragrant. Add the other ingredients stir fry till cooked. Add liquid amino to taste.

Wild Yam Pumpkin Steam Rice

Ingredients:
1 bowl – Wild yam, diced
1 bowl – Pumpkin, diced
2 bowls – Brown rice – wash and dry

Spices:
1 tablespoon oil
½ teaspoon sea salt
¼ teaspoon pounded ginger
2½ bowls boiling hot water

Method:
Mix all ingredients, stir well. Place it in a steaming bowl. Add water to steamer and place the bowl in it and steam till cooked. Before serving, put all the spices into the cooked rice and stir.

Walnut And Red Bean Rice Milk

Ingredients:
3 types of Brown rice (red, black and white) – 80g
Warm water – 400ml
Walnut (roasted) – 50g
Red bean (soak and cook) – 20gm
Dates (seedless) – 5 pieces

Method:
Pour the warm water into the blender. Add all the above ingredients into the blender. Use high speed to blend for about 2 minutes. Then it is ready to serve.

Note: 600ml of the blended mixture serves 2 people.

LOTUS-ALMOND RICE MILK

Ingredients:

Brown Rice – 80g
Warm water – 400ml
Almond powder – 20g
Lotus seed (cooked) – 15g
Rock sugar – 30g
Kidney Bean (soak and cook) – 15g

Method:

Pour the warm water into the blender. Add all the above ingredients, except the rock sugar, into the blender. Use high speed to blend for 2 minutes. Then add the rock sugar into the mixture and blend for a short while. Then it is ready to serve.

Note: 600ml of the blended mixture serves 2 people.

Fragrant Sesame Cold Tofu

Ingredients:
1 piece (est. 400g) Tofu

Seasoning:
1 tbsp. tahini (sesame paste)
2 tbsp. black bean paste
1 tsp. sesame oil
1 tsp. chopped basil

Preparation Method:
1) Bring water to a boil in pot; put in tofu to cook for 2 minutes. Remove tofu, use cold water to cool tofu before placing on dish.

2) Put tahini in bowl, pour 30 ml of warm water. Stir paste evenly with spoon to a thick sauce.

3) Add in bean paste and sesame oil; stir evenly to a smooth thick sauce.

4) Pour sauce over tofu; sprinkle basil to serve.

Black Bean and Black Sesame Rice Milk

Ingredients:
3 types of brown rice (red, black, and white) – 80g Warm water – 400ml
Black beans (soak and cook) – 20gBlack sesame (fry it first) – 40g
Brown sugar – suitable amount

Method:
Pour the warm water into the blender. Add all the above ingredients into the blender. Use high speed to blend for about 2 minutes. Then it is ready for serving.

Note: 600ml of the blended mixture serves 2 people.