Asam fish head curry

1 fish head (about 500g, can use kurau/garoupa), cut into pieces

To be pounded:
200g small onions
6 buah keras
20g lengkuas slices
10g young ginger slices
50g garlic
5g fresh turmeric
2 stalks serai, sliced
8 dried chillies, soaked in hot water
8 fresh red chillies, seeded
1 small piece belacan (2.5cm x 2.5cm x 1.5cm)

Other:
3 pieces asam skin
2 tbsp asam jawa mixed with 800ml water
2 fresh red tomatoes, quartered

Cook in boiling water for 5 to 6 minutes:
6 ladies´ fingers
1 brinjal, cut into 4cm lengths

Cut into half lengthwise and seeded:
3 green chillies
3 red chillies

To taste:
1 tsp salt
1 tsp sugar

3/4 cup oil

METHOD

1. Heat oil and fry pounded ingredients over medium heat until aromatic. Add tamarind water and asam pieces and let simmer till oil rises to the top. 2. When boiling, add in fish head pieces and tomatoes. Add salt to sugar to taste and cook another 10 minutes. Add cooked ladies fingers and brinjal, red and green chillies. Let boil for another minute and serve hot. NST Online.

Pizza Dough

How To Make Pizza Dough

Pizza Dough Recipe.

Step 1:

You will need

• 180 g plain white flour
• 1 tsp salt
• 1 tsp dried yeast
• ½ tsp caster sugar
• 1 tbsp olive oil
• 120 ml warm water
• polenta for dusting
• 2 bowls
• 1 spoon
• some cling film
• 1 rolling pin
• 1 measuring jug
• 1 sieve
• 1 circular baking tray

Step 2:

Sieve the flour

Place the sieve over a bowl, add the flour and gently shake it through.

Step 3:

Make the dough

In the medium bowl, combine the salt, yeast and caster sugar. Make a hole in the centre, add the olive oil and warm water and mix in well. Give it a quick, final mix by hand to create a rough paste.

Step 4:

Knead the dough

Remove the dough from the bowl and place onto the chopping board. Knead the dough for roughly 3-4 minutes, using the heel of your hand. Keep kneading until it has formed a smooth ball.

Step 5:

Leave dough to rise

Transfer the dough into a large clean bowl, cover with some cling film, and leave it to rise for approximately two hours or until it has doubled in size.

Step 6:

Roll the dough

Uncover the bowl and sprinkle the dough with flour. Remove it from the bowl and place onto a flat surface. Sprinkle some more flour over the dough and roll it into a circle. Dust with flour again, turn it over and roll the other side.

Flour the base of the circular baking tray. Place the dough over the tray and push it outwards into a rustic circle.

If you aren't going to bake it straight away, it needs to be wrapped in cling film and kept in the fridge, for a maximum of 24hours.

Rendang Tok

How to cook Rendang Tok?

You will need

200g shallots
120g lemon grass
50g ginger
50g galangal
80g dried chilis
10g fennel

1kg beef, sliced into chunks
2 star anise
200g palm sugar, chopped
4 pieces of turmeric leaves, thinly sliced
500g coconut milk
5 pieces of lime leaves
100g kerisik or fried grated coconut

salt to taste

METHOD

1. If you´d noticed, there is no need for cooking oil. Heat a non-stick pot and put in the blended ingredients. Stir on medium fire. 2. Add in the coconut milk, star anise and palm sugar. At this stage, add a large pinch of salt too. Stir well. 3. When the mix starts to simmer, add in the beef. Allow it to simmer. 4. Finally, add in the kerisik and the turmeric leaves. Simmer until dry.