Brookvale Public School

Ayam Lemark
(Chicken with spicy coconut milk gravy)

Country of Origin: Malaysia
Given by : Bridget (6T) - 2003

Ingredients

* 1 x 1.5 kg(3lb) roastng chicken
* 2 1/2 teaspoons finely grated fresh ginger
* 2 medium onions, chopped
* 3 stalks lemon grass or rind of 1 lemon
* 6 fresh red chillies, seeded, or 2 teaspoons sambal ulek
* 1 teaspoon ground turmeric
* 3 tablespoons oil
* 3 cups thick coconut milk
* 3 strips (finger length) daun pandan or few leaves fresh basil
* 2 teaspoons salt

Utensils

Mortar & pestal or electric blender, heavy saucepan and spoon.

Method

Cut chicken into curry pieces.
Pound the ginger, onions, lemon grass or rind and the chillies with a mortar and pestle or in electric blender with a little oil until they form paste.
Rub chicken pieces with tumeric until they are coated all over.
Heat oil in a heavy saucepan and fry the ground ingrediants over a low heat, stirring constantly, for 15 minutes or until soft and golden.
Add chicken and fry for further 10 minutes.
Add coconut milk, pandan or basil leaves and salt.
Simmer uncovered until chicken is tender.

* Serves 6, serve with rice or nasi lemak.

Gulai Ikan
(Fish Curry)

Country of Origin : Malaysia
Given by : Sakeasi (6T) - 2003

Ingredients

* 500g firm fish steaks
* 2 chopped onions
* 2 cloves garlic
* 2 teaspoons chopped fresh ginger
* 1 teaspoon sambel ulek or chilli powder
* 1 cup thin coconut milk
* 1 tablespoon ground coriander
* 1 teaspoon ground cummin
* 1/2 teaspoon ground fennel
* 1/2 teaspoon ground turmeric
* 2 strips thinly peeled lemon rind
* 6 curry leaves
* 2 tablespoons lemon juice
* 1 teaspoon salt
* 1/2 cup thick coconut milk

Utensils

Blender, saucepan,

Method

Cut fish steaks into serving pieces.
Put onions, garlic, ginger and sambal ulek into blender container and blend to a smooth paste.
Put blended mixture into saucepan
Wash out blender with the thin coconut milk and add to saucepan together with the ground spices, lemon rind and curry leaves.
Bring to the Boil, reduce heat and simmer for about 8 minutes
Add the fish, tamarind liquid and salt and simmer for 5 minutes.
Add thick coconut milk and stir until curry reaches simmering point.

* Serve with rice, serves 6.

Gulai Ayam Rebong
(Chicken and Bamboo Shoot Curry)

Country of Origin : Malaysia
Given by : Norman (6T) 2003

Ingredients

* 1 x 1.5 kg roasting fowl
* 1 can bamboo shoots
* 2 medium onions
* 4 tablespoons coconut or peanut oil
* 1+1/2 tablespoons ground cordiander
* 1 teaspoon dried shrimp paste (blacan)
* 1 teaspoon laos powder
* 1 teaspoon chilli powder
* 2 teaspoon salt
* 2 cups thin coconut milk
* 1 cup thick coconut milk

Method

Cut chicken into curry pieces.
Drain bamboo shoots and cut into quarters, then into slices.
Chop onions finely.
Heat the oil in a large saucepan and fry onions over medium heat, stirring, until soft and golden.
Add coriander, blacon, laos, chilli and salt and stir fry, stirring constantly, or a few minutes until spices are brown.
Add chicken pieces and stir until well mixed with the spices, then add thin coconut milk and bring simmering point.
Simmer for 20-25 minutes.
Add bamboo shoot, stir, and simmer for further 20 minutes until chicken is tender.
Add thick coconut milk and simmer, uncovered, stirring gently.
Taste and add salt if necessary.
Continue simmering until oil rises to the surface.

* Serve with rice, vegetables and sambal. Serves 8

Satay Daging
(Malay Beef Satay)

Country of Origin : Malaysia
Given by : Gaberiel (6T) - 2003

Ingredients

* 750g rump steak
* 2 teaspoons ground turmeric
* 2 teaspoons ground cummin
* 2 teaspoons ground fennel
* Grated rind of 1/2 lemon
* 1+1/2 teaspoons salt
* 1 tablespoon sugar
* 4 tablespoons of thick coconut milk

Utensils

Knife, cutting board,

Method

Cut beef into small cubes, about 2 cm thick.
Trim off excess fat, leaving a thin layer of fat on some of the cubes.
Cut the trimmed off fat into thin squares.
Combine turmeric, cummin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.
Add beef and mix well, cover and leave to marinate for at least 1 hour.
Put on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the of each skewer and leaving at least half the skewer uncovered.
Use the squares of fat where necessary (they keep the meat tender).
Grill over hot coals or under griller until beef is well done, crisp and brown on all sides.

* Serve immediately with chilli and peanut sauce, serves 6.

Rendang Ayam
(Chicken In Coconut Milk)

Country of Origin : Malaysia
Given by : Jake (6T) - 2003

Ingredients

* 1.5 kg (3 lb) roasting chicken
* 2 medium onions, roughly chooped
* 4 cloves garlic, sliced
* 2 teaspoons chopped fresh ginger
* 2 stalks fresh lemon grass, sliced or 4 strips lemon rind
* 4 fresh red chllies
* 2 cups of coconut milk
* 1teaspoon of laos powder
* 1 teaspoon of ground coriander
* 1 teaspoon of ground tumeric
* 2 daun salam or 6 curry leaves
* 1/2 teaspoon of ground black pepper
* 1+1/2 teaspoons of salt

Utensils

Kitchen blender, pan

Method

Joint chicken and cut any large peices, such as thighs into halves.
Put into electric blender the onions, garlic, ginger, sliced lemon grass and chillies.
Add half a cup of coconut milk, and blend to a puree.
Put into a saucepan.
Wash out the blender container with the rest of the milk and add to the pan.
Add the laos, coriander, tumeric, daun salam or curry leaves, pepper and salt.
Bring slowly to the boil, stirring occasionly.
Do not cover the pan or coconut milk will curdle.
Add chicken, return to the boil and simmer gently, uncovered, until chicken is tender & gravy is almost absorbed.

* Serve with white rice .