KARI LEAFS ... Malaysian flavour's
About the cuisine
Sunday, April 6, 2025
Wednesday, March 19, 2025
RENDANG AYAM
CHICKEN RENDANG
Ingredients:
1 chicken
2 cups thick coconut milk [1 coconut]
1/2 cup kersik
2 pieces asam gelugor
2 leaves of turmeric [finely sliced or torn]
1/3 cup oil
salt
Grind into a paste:
3 large onion,chopped
5 cloves of garlic
5 lemongrass sticks
3 inches of ginger
1 inch galangal
1 inch fresh turmeric
15 dried chilies
25 chilie padi; if you like it very hot.
1. Remove the skin from the chicken and cut it into small pieces. Wash and drain.
2. Heat the oil and add in the grind paste and stir fry till the oil rise. Add all the ingredients in a large pan and stir until combined.
3. Cook on medium heat until the chicken is tender and the sauce thickens and the oil rises.
4. Taste for salt and when it has thickened you can serve it.
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SEMPERIT
SEMPERIT
125 gm butter
1/4 cup sugar, grind to powder
1 small eggs yolk
1/2 tsp vanilla
1/2 cup custards flour
1/2 cup cornfour
1 cup flour
Red and green cherries
2. Add the cornflour and the custard flour and mix. Then you add in the flour little by little and mix it into a soft dough. Cover the dough so that it will not becomes dry.
3. Put some dough into semperit mould and press out on a tray and put a cherry on the top. Bake in a preheated oven for 170c for 15 mints. Depending on the oven use
Sunday, March 16, 2025
RENDANG AYAM HIJAU
1 chicken, cut into pieces
1 cup gm thick coconut milk
1 cup water
½ cup kerisik
1-2 pieces asam gelugur,
kafir lime leaves,finely sliced
turmeric leaves,finely sliced
2 stak serai, lightly pound
salt to taste
1 tbsp sugar, must add
1 chicken cube , if you like
6 tbsp oil
to grind
4 seral
3cm ginger
3 cm fresh turmeric
2 cm lengkuas
30 green chilie padi , add more if you like it very hot
15 small onion
5 garlic
1. Heat a wok add in the oli and when the oil is hot add in the grind sambal. stir fry till the oil rise. if needed add a bit more.
2. When the oil rise add in the chicken and mix well. add in the all the ingredients expect the kafir lime leaves and turmeric leaves. mix well and let it cook. stirring from time to time. if add some hot water if needed. the rendang must be a bit watery
3. when the rendang cooked add in the leaves. check the taste it must be a bit sour ,sweet and hot. remove from the heat. serve with rice
DOSA (THOSAI)
1 small condense milk tin 300gm rice
150 gm urad dhal
½ cup and a bit more cooked rice
1 tsp sallt
1 tsp fenugeek seeds
water
1. soaked all the ingredients expect salt
2. after 3 to 4 hours grind into a fine paste
3. keep over night.
150 gm rice
75 gm urad dhal
½ tsp salt
½ tsp fenugeek seeds