Air Asam

​8 red chilies 

5-8 bird chilies (for heat)

1 inch toasted belacan

2 red onions

Lime juice

Tamarind juice 

Salt

Sugar

Blend 1/2 the ingredients with belacan and juices and thinly slice other half. Mix together. Salt and sugar to taste. 

Foccacia

​Ingredients 

1/2 cup (120 ml) extra-virgin olive oil

2 garlic cloves, finely minced

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

1/4 teaspoon fresh ground black pepper

1 cup (235 ml) warm water

2 1/4 teaspoons active dry yeast (1 packet)

1/4 teaspoon honey or maple syrup

2 1/2 cups (325 grams) all-purpose flour

1/2 teaspoon fine sea salt

DIRECTIONS

• MAKE DOUGH

In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside and allow to cool.

In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.

Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).

• BAKE BREAD

After 1 hour, heat the oven to 450 degrees Fahrenheit.

Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

Seri Muka

​

Ingredients

For Bottom Layer:

•  300 g glutinous ricesoak for 30 minutes in water
•  200 ml thin coconut milk 100 ml coconut milk plus 100 ml water
•  2 pandan leavesoptional
•  1 teaspoon salt

For Top Layer:

•  200 ml thick coconut milk or coconut cream
•  2 large eggs plus 2 egg yolks
•  170 g sugar
•  100 ml pandan juicefrom 8-10 pandan leaves
•  5 tablespoon all-purpose flour
•  2 tbsp corn starch

Directions

1. 1

   Mix all the ingredients for the bottom layer and steam on high heat for 20 minutes.

2. 2

   In the meantime, prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour together. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly, but still runny enough to pour.

   1. 
      
      3

      After 20 minutes, take out the glutinous rice mixture, stir and flatten it with a spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture onto the rice mixture.

   2. 4

      Steam on medium heat for 30 minutes. Let cool before cutting the Seri Muka into diamond-shaped or rectangle-shaped pieces.

Itik Golek

​1 duck

1kg santan

Spices:-

1tbs fennel (jintan manis)

2tbs jintan putih (cumin)

1tbs ketumbar (coriander)

1tbs lada hitam (bl pepper)

1” halia

15 garlic

7 red onions 

3” Cinnamon, 5-6 cloves, 2 star anise, 5-6 cardamom and 3 asam keping 

1 1/2 tbs salt

Clean duck thoroughly. Fry the breast skin side to render the fat. Grind all spices.  Tumis cinnamon etc, then add in the neck pieces, rempah and asam and santan pekat. Bring to boil sampai pecah minyak and stuff into duck/ add in duck. Seal the cavity with lidi or see. Place duck in big pot immerse in santan cair.  Masak over medium low flame until tender. Remove duck and reduce gravy till very thick. Baste duck with gravy. Then put duck under broiler.