Fern Leaves with Coconut Milk (Masak Lemak Pucuk Paku)

This is one of our favourite dishes. Best eaten with hot piping plain rice. Do try!

Ingredients
2 handful of fern leaves, cleaned and choose the leaves wisely
500ml coconut milk
1 cup of petai
6 fish (any type)
4 lemon grass
2 turmeric leaves, shredded
4 - 6 asam keping 
1 teaspoon turmeric powder
salt, to taste

Blended Items
2 garlic
2 big onions
1 inch fresh turmeric
1/2 inch galangal

Methods
1. Put all ingredients in a pot except the fish.

2. Stir all ingredients until boiling. Make sure the coconut milk is cooked well and thick.

3. Add in the fish last and keep cooking for about two minutes or until the fish are tender.

4. Serve with a plate of rice.

*Serves 4-6 people
 

How To Make Falafel (Video)

Chicken Rendang Minang Style

Today is Sunday, therefore it would be great if you can cook for the whole family. I believe that the best dish is a mom's dish. Thus, I always make sure that every weekend will be the week that we spend time as a family. Not that other days are not important, but on weekends, things are much in a slower phase and you have ample of time to be in the kitchen.

This is what I cook for today. Chicken Rendang with an Indonesian flavour. Do try!

Ingredients

1 whole chicken, cut into 12 pieces

500ml coconut milk + water (if needed)

4 table spoon kerisek 

10 - 15 kaffir lime leaves, sliced thinly (or you can have them whole)

2 table spoon cumin powder

2 table spoon coriander powder

salt, to taste

Blended Ingredients

3 big onions

20 bird's eye chillies

a small handful dried chillies

2 inches ginger

3 garlic

2 inches fresh turmeric

1 inch galangal
8 lemon grass

Methods

1. Put all ingredients in a wok and cook until the chicken is tender and the gravy becomes thick.

2. Make sure that you stir the mixture regularly to avoid them sticking to the wok.

3. Best served with rice, lemang or gulitinous rice.

*serves 4-6 people