MALAYSIAN STYLE SARDINE SANDWICH

This is a budget-friendly and nutritious Malaysian Style Sardine Sandwich recipe.

Its made with canned sardines in tomato sauce, which usually originates from
South East Asia. The smell of these fishes can be overwhelming for many; but,
that can be easily negated with proper amount of seasonings and fresh ingredients.
Like the ones used to make these very tasty sandwiches. Besides being rich in
omega-3 fatty acids, sardines are also a good source of vitamin D, calcium, B12, and
protein. So, you may want to give them a try!

INGREDIENTS

1 Loaf of Slice Sandwich Bread

1 English Cucumber, thinly sliced
Thin Omelette (6 eggs)
Unsalted Butter, at room temperature (optional)

FILLING
2 Can (215g/7 oz each) Sardines in tomato sauce, removed bones
of Medium-Size Red Onion, finely diced
2 Fresh Red Chili, seeded and finely sliced
4 to 5 Kalamansi Lime or 1 Big Lime, juiced
Freshly Ground White Pepper
Sea Salt

METHOD

In a large bowl combines the sardines with the tomato sauce, onion, chili, lime juice,
and season with generous amount of white pepper and some sea salt.

To serve, butter the bread, lay a piece of thin omelette, spread some sardine
filling, layer with cucumber, and top with another piece of bread. Serve
immediately with some fries or chips.
 MALAYSIAN FOOD-CHICKEN RICE

INGREDIENTS:

600 g Rice (long grain, washed and drain)

1 Chicken (big, clean and cut into 12 pieces)
1/2 Chicken Cubes (optional)
2 Screwpine Leaves (knotted, optional)
960 ml Chicken Stock
3 pods Garlic (chopped finely)
2 tbsp Chicken Lard/Oil
1 tbsp Margarine
1/4 tsp Salt

For Chili Sauce

6 -7 Red Chilies
1 Shallot
1/2 Garlic
1-1/2 inch Ginger
Sesame Oil (few drops)
2 tbsp Tomato Sauce
3-4 tbsp White Vinegar
5 tbsp Water (or more)
1-1/2 tsp Sugar
A pinch of Salt

For Sweet Black Sauce

4 tbsp Plum Sauce (sweet)
1 tbsp Soya Sauce (thick)
2 tbsp Soya Sauce (light)
Sesame Oil (few drops)
4 tbsp Water

METHOD
 For Rice
Take a small piece of chicken fat and extract oil. (Put in the fat in a wok and
leave it in the fire. The oil will appear out by itself)
Discard the fat away and leave the oil in the wok. Mix in the margarine and
fry the chopped garlic until it gives aroma.
Put in the drained rice and combine the rice with the garlic for 1 -2 minutes.
Close the heat.
Put the rice in to a cooker. Mix in the chicken stock, crumbled chicken
cubes, and screw pine leaves. Cook until rice is done. You can substitute lard
with margarine. Mix with a spatula.

For Chicken
Prepare the chicken stock by boiling the chicken. Put the chicken in a bowl.
Next, marinate the chicken with 4 tbsp of honey, 2 tbsp of light soya sauce,
a few drops of sesame oil, 2 tbsp of thick soya sauce, 1 1/2 tsp of sugar and
1/4 tsp of salt.
Roast the chicken in the oven at 220 degrees C for 15-20 minutes or deep
fry it.
For Chili Sauce:
Grind the chilies, shallot, ginger and garlic.
Mix the tomato sauce, vinegar, sesame oil, water, sugar and salt.
Mix it together, and leave the sauce to marinate for 4 hours before serving.

For Sweet Black Sauce

Mix all the ingredients together and give it a stir. Leave it aside for some
time.
Serve the rice with fried or roasted chicken, sweet black sauce, chili sauce,
salad leaves and sliced cucumber.

CUCUR UDANG (PRAWN FRITTERS)

Makes about 20 fritters

INGREDIENTS:

1 1/3 C. all purpose plain flour

1/2 cup water 1 small eggg, beaten
1 medium size red onion, thinly sliced
1 red chili, thinly sliced
1 small bunch of green onion, chopped
1 small bunch of chinese coriander, chopped
1 cup loosely packed beansprouts
10 medium sized prawns, shelled and cut into chunks
1/2 teaspoon salt
Pinch of white ground pepper

METHOD:

1) Mix flour, egg, salt, pepper and water. Mix until combine and batter is smooth. The
batter should be thick and not too watery.

2) Add in the rest of the ingredients and combined until it is all mixed together with the
batter. Set aside.

3) Heat a deep frying pan with cooking oil, about 2 cm height. When the oil is heated, turn
it down to medium fire. Then drop large tablespoonfuls of the batter into the oil. Do not
crowd the pan. Fry on each side until golden brown, about 3 4 minutes.

4) Transfer to a rack to cool. Serve warm with home-made chillie sauce.

CHILLIE SAUCE

INGREDIENTS:

10 dried chillies, soaked in warm water for about 10 minutes

8 fresh red chillies
2 cloves garlic
1/2 cup water
2 Tbsp brown sugar
Juice of 3 limes
Salt to taste

METHOD:

Place the chillies, garlic and a bit of water into a blender and blend until fine. Place the
ground ingreidnets into a saucepan, add water, brown sugar and salt. Cook over medium
heat until
 CHICKEN BIRYANI

INGREDIENTS:

1 kg Chicken (pieces)

500 gm Basmati Rice (washed and soaked for 30 min)

4 tbsp Garam Masala (whole)

4 tsp Garam Masala Powder

50 gm Butter

4 tsp Garlic (chopped)

1 cup Onions (sliced)

4 tsp Ginger (chopped)

3 tsp Red Chili Powder

1 tbsp Coriander Powder

5 tbsp Oil

2 tsp Turmeric Powder

2 cup Curd (yogurt)

3/4 cup Tomato (chopped)

4 Bay Leaves

For the marinade :

1-1/2 tsp Red Chilli Powder

 2 tsp Ginger (chopped)

2 tsp Garlic (chopped)

1 tsp Garam Masala Powder

1 tsp Turmeric Powder

1 cup Yoghurt

Salt

For garnishing:

1/2 gm Saffron (dissolved in 1/2 cup milk)

2 tbsp Rose Water

METHOD:

Put all the ingredients of the marinade in a bowl and mix well.

Add chicken pieces to it and leave for an hour.

Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.

Cook the rice until 3/4 th is done, drain and keep it aside.

Heat oil in a thick bottomed pan and add remaining whole garam masala.

Allow it to crackle, add sliced onions and cook it till light golden brown.

Add 1 tsp of the remaining garam masala and all the remaining ingredients, including
tomatoes, but excluding rice.

Cook for 5 minutes, combine marinated chicken with it.

Cook until chicken is tender.

Place alternate layers of chicken and rice.

Now sprinkle saffron, remaining garam masala powder and butter in between the
layers and on the top.

Carefully end it with the rice layer topped with saffron & rose water.

Cover and seal it with an aluminum foil.

Cook it further on low flame for 10-12 minutes.

Chicken Biryani is ready to serve.

 CORN BALLS RECIPE

INGREDIENTS:

1 Teacup boiled corn

4 Boiled potatoes

4 tbsp Grated cheese

4 Green chillies

2 tbsp Coriander

225 gms Paneer

Breadcrumbs

1 Teacup maida

Chilli sauce

2 Teacups milk

4 tbsp Butter

4 tbsp Maida

Salt to taste

Oil

METHOD

Melt the butter in a pan and seethe the flour for about half minute.

Pour the milk into it and cook till the sauce becomes thick.

Chop the paneer and potatoes.

 Mix the corn, cheese, potatoes, green chillies, paneer, coriander and the above
prepared sauce.

Add salt and mix well.

Make the balls. Mix the flour thoroughly in 1-1/2 teacups of water.

Dip the balls in flour paste.

Roll the balls in breadcrumbs.

Deep-fry these balls in oil.

Cornballs are ready to serve.