Corn Muruku

Ingredients

3 tbsp butter or ghee, melted
2½ cups water or thin coconut milk
Oil for deep frying

A:
1½ cups gram flour (muruku flour)
½ cup rice flour
60g Nestle Corn Flakes, finely ground
2 tbsp toasted sesame seeds
1 tbsp aniseeds
1 tbsp asafoetida (jemuju)
½ tsp soda
Salt to taste

Method

1. Combine ingredients A, mix well.
2. Stir in melted butter and mix until it resembles fine breadcrumbs.
3. Make a hole in the centre of the flour, stir in water or coconut milk a little at a time. Mix until it turns into a soft dough.
4. Rest dough for 30 minutes. Spoon mixture into a muruku mould and press on to a piece of plastic.
5. Gently lift and drop into hot oil. Deep fry in hot oil until golden brown.
6. Cool completely, store in airtight containers.

Crab masala

Ingredients

1kg crabs
200g onion
15g ginger
5g garlic
120g tomato
1/2 coconut
10g tamarind
5g cumin seeds
2g turmeric powder
2g red chilli powder
2g coriander powder
3g garam masala
30ml oil
60ml water

Method

1. Boil the cleaned crabs.

2. Finely chop onions, make ginger-garlic paste. Chop tomatoes. Extract tamarind juice. Grate and grind coconut with cumin seeds.

3. Heat oil and fry onions till golden brown. Add ginger-garlic paste and tomatoes. Add turmeric powder, red chilli powder and coriander powder.

4. Add ground coconut paste, water and salt. Add tamarind juice and cook on low flame.

5. Add crab meat, cook till done, sprinkle with garam masala, stir and remove. Adjust seasoning.

Dalca

Ingredients

600g beef/mutton with bones
1 cup dhall
4 potatoes
3 brinjals
1 carrot
a small bunch cauliflower
2 tomatoes
1 unripe mango
3 murunggakai
2 red chillies
2 green chillies
4 tbsp curry powder
6 shallots
4 pips garlic
2cm ginger
4-5 cups santan
4 tbsp oil
tamarind juice
a sprig curry leaves
salt to taste

Method

1. Clean dhall and boil in water until cooked. Wash bones and drain.

2. Mix curry powder with a little water into a paste.

3. Wash and prepare the vegetables by cutting them as you wish.

4. Heat oil and fry sliced shallots, garlic and shredded ginger. Add in curry leaves followed by curry paste.

5. Add bones, santan, tamarind juice, dhall, salt, then the vegetables. Add the chillies and tomatoes last.

6. Bring to boil until curry becomes slightly thick.

MEE GORENG MAMAK

Ingredients :

500 g fresh noodles
100 g beef fillets ~ sliced thinly
100 g fish cake ~ sliced thinly
1 cup bean sprouts
1 bowl bak choy
3 teaspoons chilli paste (more if you want it to be hot)
1 tablespoon curry powder
3 tablespoons dark soya sauce
2 tablespoons cooking oil
1 onion ~ finely chopped
1 cup egg whites
3 fresh green chillies ~ sliced


Method :

1. Heat wok and add in oil. When oil is hot, add in the chopped onion, chilie paste and curry powder. Fry till fragrant.
2. Add in the sliced beef and mix well.
3. Add in fish cake. Stir.
4. Pour in the soya sauce and add in the noodles. Mix well.
5. Add in bean sprouts and bak choi.
6. Push aside the fried noodle and pour in the egg whites.
7. Let the egg white slightly cooked before mixing the noodles.
8. Garnish and ready to serve.

ROTI CANAI MAMAK

Ingredients :

3 cups flour
1 cup water
2 tablespoons condensed milk
1 level teaspoon salt
1 egg
1 tablespoon margarine

Method :

1. Mix water, milk, salt and egg.
2. Pour mixture into flour and knead for about 25 minutes or till smooth dough is formed.
3. Mould into small round balls and coat with margarine.
4. Keep in a container in the fridge for at least 8 hours.
5. Spread (tebar as we say it in Malay) each ball on a smooth surface to form a very thin layer. Fold the four sides into the middle and fry.