Fried Noodles (Mie Goreng)

Ingredients & spices:

250 g Fine egg noodles
250 g Shrimps, raw or cooked
4 tablespoons cooking oil
1 Onion, finely chopped
3 cloves Garlic, finely chopped
1 Fresh red chili, seeded and sliced
1/2 teaspoon Dried shrimp paste
2 stalks Celery, finely sliced
1 teaspoon Salt
1/2 teaspoon Pepper
1-2 tablespoons Light soy sauce
Small wedge of cabbage, finely shredded

Garnish:
4 Spring onions
Thinly sliced cucumber
Fried onion flakes

How to prepare:

Soak noodles in hot water, while bringing large saucepan of water to the boil.
Drain noodles and drop into the boiling water, allow to return to the boil and boil from 1-3 minutes, depending on the noodles.
Some are cooked in the shorter time, while others take a little longer.
Keep testing one strand every half minute of so, because they must not overcook
As soon as they reach this stage, drain in colander and run cold water through them until cool or they will continue to cook in their own heat. Drain well.
Shell and de-vein shrimps.

Heat peanut oil in a wok or large deep frying pan and fry onion, garlic and chili until onion is soft and starts to turn golden.
Add dried shrimp paste.
Add shrimps and stir fry until cooked through.
Add celery, cabbage, salt and pepper and fry for a further minute or just until tender.
Vegetables should retain their crispness.
Add noodles and keep turning the mixture so that every part of it gets heated through.
Season with soy sauce to taste.
Pile into a serving dish and sprinkle onion flakes over the top.

Chop the spring onions, green leaves and all, and sprinkle over.
Arrange cucumber slices around edge of dish.

Chicken Satay (Sate Ayam)

Ingredients & spices:

2 lbs. boneless, skinless chicken breast or thigh meat
1 clove garlic, crushed
1 tsp. ground ginger
2 tsp. sweetened soy sauce
2 tsp. tamarind juice

How to prepare:

Cut chicken into cubes of approximately 3/4" on a side. Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes.

Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides.

Serve satay with satay peanut sauce and a fiery chilly sauce to satisfy your need for heat.

Satay Peanut Sauce

Ingredients & spices:

8 Tb. crunchy peanut butter
1 1/2 cups water
3 tsp. garlic
3 tsp. dark brown sugar
Salt to taste
Tamarind juice to taste
Coconut milk

How to prepare:

Put peanut butter and water in a saucepan and stir over gentle heat until mixed.

Remove from heat and add all other ingredients except coconut milk or additional water.

Use coconut milk or water to make sauce thick yet pouring consistency. Check seasonings and add more salt and tamarind juice if needed.

Pour this sauce into your Chicken Satay

Oxtail Soup (Sop Buntut)

Ingredients & spices:

1 kg Oxtail / beef tail, cut into serving pieces
1/2 tablespoon Chopped ginger
1/2 Nutmeg, bruised
1 Spring onion, cut into 2-3 pieces
1 tablespoon Margarine
200 g Carrots, cut into 3 cm piece, then halved or quartered
250 g Potatoes, cut into 4-6 pieces, Salt to taste

Spices
6 Shallots
3 cloves Garlic
1 teaspoon Peppercorns

Garnishing
Fried shallots
Spring onions
Chopped Chinese parsley

How to prepare:

Put oxtail in a pan with 2 liters water and bring to the boil.
Carefully scoop off and discard the scum floating on the surface.
Discard the stock and replace with 2 liters clean water.
Add chopped ginger, nutmeg and spring onion.
Cover the pan and simmer over low heat until tender.
Remove the tail, reserving 1 1/2 liters stock.

Bring the stock to the boil, then add oxtail.
Heat margarine and fry ground spices until fragrant.
Add to the boiling stock, then add carrots and potatoes.
Bring to the boil until the ingredients are thoroughly cooked.
Garnish with fried shallots, spring onions, and Chinese parsley.
Serve hot.