Fish Curry

Ingredients: - click here for Alagappa's curry powder mix

2 tbsp vegetable oil

1/2 tsp fenugreek seeds

8 curry leaves

1 large onion

3 tbsp Alagappa's Fish Curry Powder

200ml coconut milk

6 pieces of black pomfret fish

2 tomatoes

1 tbsp tamarind pulp

1 ltr water

salt to taste

Method:

1. Fry all the spices until fragrant.
2. Add onion and fry until onion has softened.
3. Add Alagappa's Fish Curry Powder and add about 3 tbsp water.
4. Carry on frying until fragrant approx 2 mins.
5. Add more water approximately 500 ml and then add the tamarind juice which is made by mixing the tamarind pulp with 2 tbsp hot water and squeeze the pulp to form the juice. Mix and leave it to boil.
6. Then add the coconut milk and let it come to a boil.
7. Add salt to taste.
8. Then add the fish into the curry mix  and let the curry come to a boil. Immediately switch off the stove so that the fish does not overcook.
9. Fish is ready to be served with rice, dosa, roti canai, idiyappam or idli.

**Tips:

1. If you don't have the whole spices, you could omit them & use only the curry powder but the curry wiil be less fragrant.
2. Fish cooks in minutes, switch off the flame/stove as soon as curry come to a boil & remove curry from stove.
3. You can omit onion if you want to make it FODMAP friendly. The curry sauce may not be very thick as onions help thicken the sauce but you could reduce the water for a thicker sauce.
4. You can add okra or eggplant/brinjal to the curry. Add just a few minutes before adding the fish to give them enough time to soften.
5. You can substitute fish with prawns, crabs or squids or a mix of seafood to produce a delicious curry.

Malaysian Chicken Rendang

Ingredients: - click here for Alagappa's curry powder mix

3 tbsp cooking oil

2 sticks cinnamon

3 star anise

4 cloves

3 cardamom

10 curry leaves

5 kaffir lime leaves

2 onions

2 inch galangal

2 sticks lemongrass

2 tbsp Alagappa's rendang curry powder

1 tbsp Alagappa's turmeric powder

1 kg chicken thighs

1 tbsp tamarind pulp

1/2 cup grated coconut

400ml coconut milk

2 tbsp brown sugar

salt to taste

Method:

1. Fry all the spices until fragrant in the oil.
2. Add the blended onion, galangal & lemongrass mixture and fry in the oil.
3. Add Alagappa's Meat Curry Powder & turmeric powder. Carry on cooking the spices. Add water if needed.
4. In the meantime, dry fry the grated coconut until golden brown & then blend until fine.
5. Once the oil has separated from the spices, add the chicken thighs to the mixture. Mix well.
6. Add the coconut milk and mix well. Put the lid on the wok and leave the curry to cook approx 10 mins. Do stir often so the bottom doesn't burn.
7. Add tamarind pulp that has been soaked in 3 tbsp of hot water through a strainer. Add more water to tamarind pulp if needed, squeeze & pour through strainer again.
8. Add the blended coconut (kerisik). Mix well and add the kaffir lime leaves. Add brown sugar and salt.
9. Continue cooking until sauce thickens. Do stir often to ensure that the sauce doesn't burn on the bottom of the wok/pot.
10. Chicken rendang can be served with basmati rice and stir fried vegetables.

**Tips:

1. If you don't have the whole spices, you could omit them & only use the curry powder but the curry will be less fragrant.

Easy Chicken Curry

Ingredients: - click here for Alagappa's curry powder mix

2 tbsp vegetable oil

2 sticks cinnamon

3 star anise

4 cloves

3 cardamom

10 curry leaves

2 tbsp Alagappa's meat curry powder

600g chicken thighs

3 medium sized potatoes

2 tomatoes

400ml coconut milk

salt to taste

Method:

1. Fry all the spices until fragrant in the pressure cooker using saute setting.
2. Add Alagappa's Meat Curry Powder and add about 3 tbsp water.
3. Carry on frying until fragrant approx 2 mins.
4. Add the chicken thigh which has been cut to smaller pieces to the spice mixture.
5. Stir until the meat is well coated with the spice mixture then add approx 1/2 cup water and mix well.
6. Set pressure cooker on high for 5 mins. Leave to cook.
7. Once cooked, transfer to a pot or wok.
8. Add coconut milk & continue cooking.
9. In the meantime, cook potatoes with 1/2 cup water in pressure cooker on high for 7 mins.
10. Add cooked potatoes & tomatoes, then add salt and let it come to a boil.
11. This curry can be served with pre-soaked cooked brown rice & lightly stir fried carrots, cucumbers, tomatoes & grated coconuts seasoned with salt.
12. If you are not using pressure cooker, follow the same steps & continue cooking in the pot or wok. Cooking will take longer. You could either steam or boil the potatoes separately before adding.

** Tip:

1. If you don't have the whole spices, you could omit them & only use the curry powder but the curry will be less fragrant.
2. Cook potatoes separately before adding. Meat & potatoes take different duration to cook & cooking them together may overcook either the potatoes or the meat.

Ibumie Fried Noodles with Barbecued Meat

Ingredients: - click here for products

5 packets Ibumie Kari Kapitan Noodles

Some leftover barbecued chicken & sausages

approx 200g mixed vegetables

a handful of beansprouts

Method:

1. Boil about 2 litres of water.
2. While waiting stir fry the mixed vegetable with a little bit of oil & a bit of salt.
3. Add the barbecued meat and continue cooking.
4. Once water boiled, add all the noodles and semi-cook the noodles which should take about a minute.
5. Add all the spices/sauces from the sachets into the stir frying meat & vegetables. Mix well.
6. When noodles are ready, drain the water using a striainer and add the noodles.
7. Mix well until everything in the pot/wok is well coated with the sauces/spices.
8. Add the beansprouts just before removing from the stove.
9. Noodles are ready to be served.
10. You can make this with any flavour Ibumie noodles and any meat or vegetables as well.
11. You can also use Ibumie Original flavour, Prawn Sambal or Thai Tom Yam which should work as well.

Wantan Noodles with Char Siu Chicken

Ingredients: - click here for products

1 packet Ki.ta Wantan Mee

2 thigh pieces Char Siu Chicken

1 head Bok Choy

Method:

1. Boil 1 ltr of water.
2. Empty the oil & sauce sachet into a deep plate or bowl.
3. Empty the noodles into the boiling water and let it cook for around 2 mins.
4. In the meantime, stir fry the bok choy for around 1 minute in some oil and season well with salt. Don't overcook them.
5. And cut the char siu chicken into smaller pieces.
6. Use a wire strainer to scoop the noodle or pour noodles into a strainer and let the water drain out from the noodles.
7. Add the noodles to the sauce & oil in the bowl and mix well until the sauce & oil mixture has coated the noodles evenly.
8. Serve with the sliced char siu chicken & boy choy.
9. Pour some of the pan-drip sauce from the char sui chicken on the chicken pieces which should enhance the taste

Crispy Murukku

Ingredients: - click here for products

1 packet Alagappa's Murukku Flour

Murukku Press / Sev Sancha

500 ml water (approx)

1 tbsp dry roasted sesame seeds (optional)

1 tsp dry roasted ajwain/omam (optional)

1 tsp dry roasted cumin (optional)

Method:

1. Prepare some 10cm x 10cm greaseproof baking paper squares and you'll need a murukku press.
2. Pour the murukku flour into a bowl.
3. Add the water slowly and mix while adding until the flour holds together.
4. Add the toasted ajwain/omam, cumin and sesame seeds now, if adding.
5. Keep mixing until it becomes a firm-ish dough.
6. Select the disc in the mould that you want to use.
7. Make the dough into a cylindrical shape and gently push into the press. Screw the top on and press the murukku shapes on to the greaseproof paper.
8. Fry the murukku in a medium hot oil until golden brown.
9. Remove from oil and drain onto some kitchen towel.
10. Once cooled, ready to eat. Should last for months if kept in an airtight container.

**Tips:

1. You can also add chilli powder, curry powder or other spices to spice it up!
2. Try making a sweet version by adding sugar and/or glazing with caramel or sugar.

Multi-Layered Pudding with Pandan & Coconut Agar-Agar

Ingredients: - click here for products

1 packet NONA Pudding Durian

1 packet NONA Pudding Cendol

1 packet NONA Pudding Rose Bandung

2 packets Dr Oetker Agar-agar mix

2 pandan leaves blended & juice extracted

4 x 350ml water

approx 100ml coconut milk

Method:

1. Boil 350ml water for each layer and add the pudding mix.
2. Remove from stove when it comes to a boil.
3. 1st layer is Cendol flavour poured into individual glasses and remainder poured into glass tray. Left to set before adding next layer.
4. 2nd layer is Rose Bandung flavour poured into glasses and tray.
5. 3rd layer is durian flavour.
6. 4th layer is agar-agar mixed with water, pandan juice and 2 tbsp thick coconut milk, altogether measuring to 350ml.
7. 5th layer is agar-agar mixed with water and coconut milk, altogether measuring to 350ml. I used another packet of agar-agar for the top layer.
8. Leave in the fridge to set for about 1 hour.
9. Once set, ready to serve.