Chicken Rice (Serves 5)
Recipe by Nutrition Society of Malaysia

Ingredients
(a) for rice
270 g (1 1/3 cups) rice
15 g (1 tbsp) vegetable oil
600 ml (3 cups) chicken stock
30 g (3) shallots, chopped
5 g (1 pip) garlic, chopped
2 cm cinnamon bark
3 star anise
2 cardamom seeds
1 screwpine (pandan) leaf
20 g (2 cm) ginger, sliced

(b) for chicken
750 g chicken, discard skin and fat, cut into 5 pcs
2 litre (10 cups) water
9 g (1 ½ tsps) salt
Sliced
20 g (2) shallots
5 g (1 pip) garlic
20 g (2 cm) ginger
Spices to be mixed
2 g (1 tsp) fennel seeds
2 g (1 tsp) cumin seeds
20 g (2 tbsps) thick soy sauce
3 g (1 tsp) black pepper

(c) for soup
10 g (2 pips) garlic, sliced
15 g (2 cm) ginger, sliced
2 g (1/2 tsp) black pepper
50 g (2 stalks) Chinese celery, finely sliced
1 litre (5 cups) chicken stock
15 ml (1 tbsp) vegetable oil

(d) for chilli sauce
60 g (3 tbsps) chilli sauce
3 g (1/2 tsp) salt
5 g (1 tsp) sugar
blended
75 g (5) red chillies
10 g (2 pips) garlic

(e) accompaniments to be served with chicken rice
170 g (1 small size) cucumber, sliced finely
300 g (2) tomatoes, sliced finely
125 g (1/2 small size) lettuce, shredded

Method to prepare rice

Stir shallots, garlic, ginger, cardamom seeds, cinnamon bark and star anise until fragrant.
Add rice and mix well. Add chicken stock. Stir.
Add pandan leaf. Leave to cook.
Note : To maintain the aroma of the rice, cover the rice cooker with cloth to avoid the steam from escaping. This way the rice will be more fragrant. For convenience purposes, cook rice in a rice cooker.
Method of prepare chicken
Steam chicken with sliced shallots, garlic, ginger and salt. When cooked, retain stock for soup and cooking rice. Marinate chicken with spice mixture for at least 30 minutes.
Place chicken in a closed container and grill in an oven at 150ºC for 20 minutes or until golden.
When cooked, turn off the heat and leave chicken in the oven.
Open the container cover and grill chicken for 5 more minutes in the oven.

Method to prepare soup
Saute garlic and ginger until golden.
Add chicken stock and black pepper. Leave to boil.
When ready, sprinkle sliced Chinese celery.

Method to prepare sauce

Add all ingredients and blend. Mix well.
Serve with grilled chicken, soup and rice.

Beef Rendang
Recipe by Amy Beh

Ingredients

· 600g beef topside, cubedGrind together:
· 4 tbsp chilli boh
· 7 shallots
· 5 cloves garlic
· 4cm piece ginger
· 2 onions
· 4 stalks lemon grass, finely sliced
· 3cm piece galangal
· 1 tbsp cumin powder
· 1 tbsp fennel powder
· 1 litre thick coconut milk (extract from four grated coconuts)
· 1 litre water
· 1/2 cup kerisik (pounded dry-fried grated coconut)
· 1 tbsp finely-shredded daun limau purut (lime leaves)Seasoning:
· 1 tsp salt or to taste
· 1 tsp brown sugar or to taste

Method

Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender.Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.

Pancake Rolls
Recipe by Amy Beh

Ingredients
· 125g self-raising flour
· Pinch of salt
· 35g castor sugar
· 1 small egg
· 250ml fresh milk
· 1 tbsp honey
· 10-12 cocktail hot dogs Sauce (combined)
· 2 tbsp chilli sauce
· 1 tbsp tomato sauce
· 1 tbsp wasabe
· 1 tbsp prepared mustard

Method

ADD salt and sugar to sifted flour in a mixing bowl. Combine honey and milk in a jug. Break egg into the flour and pour in the milk mixture. Whisk into a smooth batter. Strain the batter and leave in the refrigerator for 10 minutes. Blanch hotdogs in boiling water for 2 minutes. Remove and pat dry. Heat a non-stick pan over low heat. Pour in a tablespoon of batter. Use the spoon to spread the batter into a long triangular strip. Keep the heat low and cook until the surface of the pancake starts to bubble and begins to set. When the bottom of the pancake is lightly golden, place a cocktail hotdog on the rounded end of the pancake. Roll up the pancake to the thin long end to secure the hotdog. Remove the roll from the pan. Serve with the prepared sauce. Sprinkle toasted sesame seeds over the pancakes.