LILY KHIN
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There’s something very tactile, visceral... sensory about using a mortar and pestle to pound aromatics. It gives me a real sense of affecting change on ingredients.

Lily Khin is a writer and photographer.

Hey Lily! You mentioned to me that it was because of your partner, Shara, that you started exploring vegan cooking, would you care to share with us a little more about that and how that has impacted you? 
Shara's decision to go vegan came at a time when I was also moving to vegetarianism as a lifestyle. In that sense, it wasn't too much of a drastic change. Home cooking didn't change too much save for a few omissions (ghee, mostly) and the (ongoing) quest for the perfect non-dairy vehicle to make a stellar chai. The food we cook at home – Indian, Sri Lankan, Burmese – don't rely heavily on dairy, and can very easily be customised to suit a vegetarian diet with no compromise on flavour. There's this huge misunderstanding that eating vegan requires a lot of complicated, unfamiliar ingredients that you have to whip into submission to impart flavour. Or the other extreme - that vegans just eat salads. Forget imitation meats and OD-ing on Kale. The wet market has always been my biggest resource, with its wide array of fresh whole foods. Especially if you – like us – enjoy Asian food, you can very easily eat vegan without feeling like you're going out of the way.

The difference was palpable mostly when we dined out: those moments when we could no longer share our starters or had to reconsider restaurants and cafes that we previously loved because they didn't serve up any vegan options. Or those times when we went out for dessert, and my poor sweet tooth would look longingly at the foods he loved but couldn't enjoy. Singapore has a long way to go in terms of inclusivity, in every sense but in this case, in making people with specific dietary requirements feel welcome. Of course, with an increasing number of restaurants embracing meat alternatives such as Impossible Foods, Beyond Meat, Quorn, Heura, and so on, the visibility of plant-based diets is certainly higher than it was even just a year ago. And it's always a joy when we discover places that serve up delicious food that just so happens to be plant-based!

What is the most important element when coming up with a dish, for both you and your partner?
Past nutrition and sustenance, food has a lot to do with memory and emotion for me. In cooking and eating, I look not only to be nourished but to feel connected to something larger - and food, to me, is the conduit. A lot of the dishes I cook at home have been borrowed and adapted from the various people in my life, penned down on the corners of napkins or translated to English and sent to me as a long text message. So, when it comes time to prepare something, I look into my repository of recipes and ideas and inspirations (thanks to Instagram, these exist in abundance), and match it to what we're feeling that day. Are we feeling like we need insulation from the world, or we feeling hopeful and experimental? The food that I cook is a reflection of this. I like to think I cook with equal measure of practicality and emotion. 

Share with us the one thing you must have in your kitchen.
A good stone mortar and pestle. My only family heirloom is my grandmother's old mortar and pestle, edges rounded with age and wear, that's waiting for me back in Chennai. There's something very tactile, visceral... sensory about using a mortar and pestle to pound aromatics. It gives me a real sense of affecting change on ingredients. You drop some garlic and pepper into the waiting bowl, and they're whole. You pound slowly and feel them take new form under your hands. You hear it, you smell it, and eventually, you'll taste it. Modern appliances don't afford this notion of surrendering yourself to your senses. In South India and Sri Lanka, a larger flat grinding stone is used, the ammikallu. I hope to own one of these too when space permits. 

Cooking is as much an act of survival as it is an act of love. The ability to make a meal out of the odds and ends in my fridge is an expression of autonomy and self-reliance. It’s a form of meditation that engages my senses fully.

Lastly, do you feel like cooking is an essential skill? 
Absolutely. Cooking is as much an act of survival as it is an act of love. The ability to make a meal out of the odds and ends in my fridge is an expression of autonomy and self-reliance. It's a form of meditation that engages my senses fully. It's a way that I give expression to parts of myself buried under the mundane or if I'm being honest, constant befuddlement at twenty-first-century living.  

Many times, I look at the food I cook to tell me things about myself and the needs that lurk beneath the surface of my conscious mind. Sometimes, I crave foods from my childhood with a fervour that is blinding. And as I proceed to cook them, I discover that this craving is my soul's breadcrumb trail, telling me I'm feeling vulnerable and reminding me to slow down and tend to myself. But also, a meal I've put an hour of time to prepare can say so much – I love you, you matter, I want to try harder. So in that sense, yes, cooking is an essential part of my life.

In Balli Kaur Jaswal's book 'Sugarbread', the protagonist Pin and her mother can't find the language to express the complexity of emotion that runs beneath the surface. Pin feels her way to her mother's emotions through the food she cooks: wading through tastes and flavours, spices and colours – seeking in them clues that will tell her what her mother cannot. In Ruby Tandoh's 'Eat Up' - a book I consider essential reading - she talks about cooking as a way of expressing what we cannot or perhaps don't want to give words to. It's the breakfast we scurry out of bed to make for a lover who has spent the night for the first time or the specific dish that our mothers make for us when we're sick. 

Today, more so than ever, we're told we're either this or that, things that were good for us are now bad, there's division and there's incredulity, there's injustice all around. Things always feel like they're on hanging on the precipice of disaster. But in cooking, and sharing space over a table of food, all of this fades away. All we're left with is a connection, a sense of being alive, and so much love. 


TOFU TACOS

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Grilled Tofu (makes around 6 medium tacos)
2 slabs of firm tofu 
1/2 pack of Panggang BBQ Marinade
1 tbsp ginger & garlic paste
Salt to taste
1 tbsp oil (we used groundnut) 
A handful of chopped coriander leaves

Instructions:

  • Cut the tofu into medium squares, and marinate for at least 30 minutes in the above ingredients. 

  • Then, place on a baking tray and roast in the oven for around 20 minutes at 200C or until slightly crisp.

Roasted Red Pepper Salsa
1 large red pepper
3 cloves of garlic
Smoked paprika
4 vine tomatoes or 1 regular tomato
Coriander leaves - as much as you like! 
A spritz of lime
Salt 
Oil 

Instructions: 

  • Quarter the peppers and place them skin side up on a baking tray. Add the garlic cloves, skin on. 

  • Add oil, a sprinkle of smoked paprika, and salt and mix well
    Bake in a searing hot oven or grill on a griddle pan until the skins are charred. 

  • Then, peel the skins off the peppers, and remove the garlic from their skins. 

  • Add these to a food processor along with the tomatoes and coriander leaves.

  • Give everything a blitz. Add salt and lime juice to your liking.

Guacamole
1 red onion, finely chopped 
2 ripe avocados, smashed with the back of a fork
Coriander leaves to your liking
Lime juice to your liking
1 green chilli, finely chopped
Salt to taste

Instructions:
Mix all the ingredients together and season with salt and lime juice to your taste. 

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Assembly:

  • Warm flour tortillas in a pan.

  • Add the guacamole, tofu, and salsa. Add crunchy veg of your choice for texture. This could be shredded lettuce, or even red cabbage! 

  • Enjoy with your hands, and really get messy with it. 

Tofu Tacos!

Tofu Tacos!


VEGETABLE KOFTA CURRY

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To make the Koftas (makes 6-8 koftas)
0.5 head of a medium cauliflower cut into florets
A handful of cooked lentils of your choice (chickpeas, black beans, so on) 
1 large potato, cut into cubes
0.5 tsp turmeric powder
1 tsp cumin seeds
1 sprig curry leaves
2 cloves of garlic (do not cut)
1 tsp chilli powder
2 tsp coriander powder
Salt to taste
A spritz of lime juice
Oil 
Chickpea flour 0.5 cups or so

Instructions:

  • First, on a baking tray, toss the cauliflower and potato with the powdered spices, salt, oil, garlic, cumin seeds and curry leaf. 

  • Roast in a low oven until everything is well-cooked and fragrant. Let it cool.

  • Then, transfer your veg into a bowl and mash it together with a fork or your hands. Add the lentils in now. You should have a nice textured mash. 

  • Add chickpea flour a spoonful at a time. Stop adding the flour when you're able to shape the mash into balls. Check seasoning.

  • Form the dough into ping-pong sized balls.

  • Leave it in the fridge to set for at least half an hour. 

  • When you're ready to fry the koftas, coat them in a dusting of chickpea flour and shallow fry in very hot oil until they turn golden brown. 


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To make the curry
1/2 pack of Batu Lesung Spice Company Classic Curry Paste
1 tsp cumin seeds
1 sprig curry leaves
1 tbsp ginger + garlic paste
1 red onion, finely chopped
1 large tomato, finely chopped
2 tbsp groundnut oil 
100 ml coconut milk, loosened with water
 

Instructions:

  • Heat oil in a pan. When hot, add the cumin seeds and curry leaves and wait until they crackle. 

  • Then add the onions and ginger and garlic paste, saute until they turn a  light golden brown on a medium flame. Do not rush this! 

  • Then, add tomatoes and salt, and stir. Wait until a paste forms. 

  • Then, add the curry paste and saute until fragrant. 

  • Finally, add the coconut milk, and add water until you get a gravy that is slightly watered down. Then, let it bubble away on a low flame until the curry thickens. 

  • Check seasoning. 

  • Add the koftas, and gently spoon the gravy over them. Cook for a further 5 minutes, and serve hot with rice. 

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Photos by Hizuan Zailani.

Batu Lesung Spice Company
SHARUL

‘Everyday Chefs’ is about showcasing people of all walks of life, and having them use our signature pastes to create any dish from their creativity. The aim of this series is to create a community of people sharing their joy in the kitchen, showcasing the versatility of our paste, and encouraging creativity. From beginners to advanced chefs, we want to show that cooking can be made easy, quick, and delicious. The most important thing of course, is to have fun while you’re at it.


Sharul with his daughter, Zia June.

Sharul with his daughter, Zia June.

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Masak-masak.

Masak-masak.

Sharul is an art director and full time father to a 3 year old and a nearly 1 year old.

Since having two beautiful children, how often do you have home cooked meals?
Thanks, they are beautiful. I wish they could have beautifully home cooked food served everyday too, but that’s not the case on most weekdays. Having a freshly homemade meal before 8pm is almost impossible for us. So, I try to precook some weekday dinner meal items over the weekend.

What comes to mind when preparing food for you and your kids?
I like the idea of having a “fancy” meal served at home. So I begin by having a cuisine in mind, followed by what the cuisine predominantly tastes like, then a protein and sides that go along with it. I also enjoy plating and consider the sizing of portions served.

Would you say you are an adventurous home-cook?
I’m not sure. I rarely get into the science area of cooking and most often follow the tongue. The “adventure” begins when you start questioning your dish and the tongue takes the lead after. Too spicy, here comes sugar. Needs some acidity, perhaps some asam. Not sure if its cooked? Taste. What’s this at the back of the fridge, hmm maybe not? Taste taste taste.

Do you have any nostalgic memories in the kitchen when you were a child?

  1. I cracked an egg onto a plate, poured some kicap and pepper and enjoyed what I thought was how mom prepared soft boiled eggs in the morning. Yucks...

  2. Almost every boy’s nostalgic memory is his mom’s cooking. I love every single dish my mom makes. Just to name a few hits, she cooked mostly Malay dishes like ayam bawang kicap hitam (Chicken with onions and sweet soy sauce), ketam lemak lada (Crab with spicy chilli coconut gravy), ikan sepat lemak (Salted sepat fish in chilli coconut gravy and pineapples). Shiok.


Rendang Rice Burger

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INGREDIENTS

1 EGG YOLK
MINCED BEEF
SALT
GROUNDED BLACK PEPPER
SLICED ONIONS
3 TBSP of BATU LESUNG RENDANG REMPAH
2 CUPS OF RICE
HANDFUL OF SPINACH
A PINCH OF BLACK SESAME SEED
JAPANESE CUCUMBER
BAY LEAF

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INSTRUCTIONS

The Rice “Bun”:
Cook 2 cups of rice. Clump the cooked rice together into a palm size shallow bowl and place cling wrap over the top of the rice.
Refrigerate for about 20 minutes.
Remove the rice from the bowl and fry until some parts turns brown.

The Patty:
Mix egg yolk into minced beef mix, seasoned with some salt and grounded black pepper.
Shape patty slightly wider than the rice “bun”.
Fry the patty each side up to 2-4 minutes until well-browned.

The Sauce:
Stir-fry sliced onions with bay leaf.
Add about 3tbs of Batu Lesung Rendang Rempah onto the pan of onions and continue to stir fry. (Add a little water if the sauce gets too thick.)

Plating in sequence:
Rice “bun”
Spinach
Patty
Sauce
Sliced Japanese cucumbers
Rice “bun”

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SPICY CHICKEN NOODLE BURGER

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INGREDIENTS

3 TPSP of BATU LESUNG PANGGANG BBQ MARINADE
2 EGG YOLKS
1 EGG NOODLE
MINCED CHICKEN
SALT
GROUNDED BLACK PEPPER
SLICED ONIONS

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INSTRUCTIONS

The Ramen “Bun”:
Boil the egg noodles.
Clump the cooked egg noodles into a palm size shallow bowl.
Add egg yolk and place cling wrap over the top of the noodles.
Refrigerate for about 20 minutes.
Remove the noodles from bowl and fry until some parts turns brown.

The Patty:
Mix egg yolk into minced chicken mix, seasoned with some salt and grounded black pepper.
Shape patty slightly wider than the noodle “bun”.
Fry the patty each side up to 1-3 minutes until well-browned.

The Sauce:
Stir-fry sliced onions.
Add about 3tbs of Batu Lesung Panggang BBQ Marinade onto the pan of onions and continue to stir fry. (Add a little water if the sauce gets too thick.)

Plating in sequence:
Noodle “bun”
Patty
Sauce
Noodle “bun”


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CURRYWURST

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INGREDIENTS

3 TBSP OF BATU LESUNG CLASSIC CURRY
2 GERMAN SAUSAGES
MALT VINEGAR
TOMATO KETCHUP
MAYONNAISE
FROZEN FRIES
MUSTARD
SMOKED PAPRIKA

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INSTRUCTIONS

  • Place fries and german sausages into air fryer for 20 minutes. (Or fry sausages and fries in a pan if you do not have an air fryer!)

  • Heat pan and stir fry tomato ketchup, add some malt vinegar.

  • Add some water and 3 tbs of Batu Lesung Classic Curry paste to the sauce and stir fry.

Plating in sequence:
Fries
Sausages
Sauce
Mayonnaise
Sprinkle smoked paprika
Mustard

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Photos by Hizuan Zailani.

Everyday Chefs – Cooking Mala by Kemala Putri

‘Everyday Chefs’ is about showcasing people of all walks of life, and having them use our signature pastes to create any dish from their creativity. The aim of this series is to create a community of people sharing their joy in the kitchen, showcasing the versatility of our paste, and encouraging creativity. From beginners to advanced chefs, we want to show that cooking can be made easy, quick, and delicious. The most important thing of course, is to have fun while you’re at it.


The lady behind Cooking Mala.

The lady behind Cooking Mala.

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Born and raised in Jakarta, and having lived in Singapore for awhile now, Kemala Putri is no stranger to our local food scene.

Kemala (affectionately known as Mala), spends her time teaching piano to kids, and has been passionately involved in music and the arts.

She started ‘Cooking Mala’ (@cookingmala) as an outlet to combat depression and anxiety attacks. She found that cooking was an enjoyable form of remedy – creating dishes from her kitchen made her felt at ease, and it was helping her manage her down days.

Mala started sharing recipes and photos of her meals on Instagram, where she garnered enough attention for her to start an account solely for her cooking. There was a sense of accomplishment and a feeling of satisfaction that came over her. What started as a way to help manage her down days, is now a social platform where she happily shares her cooking tutorials.

Hey Mala! Can you share with us the dishes you'll be making for us today?
Today I will be making 4 dishes – Indonesian rawon, rendang peranakan, curry chicken with greek yoghurt and garlic sprout stir fry.

Growing up in Jakarta, and since then, living in Singapore, what is one meal that hits close to home?
This is so hard, but rawon pretty much makes me feel like home!

Share with us your favourite Sunday meal.
Something effortless and sinful, like bacon aglio olio (with extra bacon) because there’s no such thing as too much bacon. And oh! Add an additional teaspoon of truffle oil on it. Kaboom!

What is one condiment you cannot live without?
Chilli shallot paste, Sambal Bu Rudy. Oh my..

Lastly, how would you describe Singapore's food scene?
It’s very vibrant and multicultural! We have Chinese, Indian, Malay, middle eastern and many western delicacies. I’ve been in Singapore for more than 4 years and I’ve learnt a lot about exotic herbs and spices. I’m pretty sure there’s a lot more!


INDONESIAN RAWON

Indonesian Rawon

Indonesian Rawon

Batu Lesung’s Buah Keluak Sambal

Batu Lesung’s Buah Keluak Sambal

INGREDIENTS

⅓ JAR OF BATU LESUNG BUAH KELUAK SAMBAL
GARLIC OIL
200G - 300G OF BEEF CUBES
2 STALKS OF CRUSHED LEMONGRASS
2 KAFFIR LIME LEAVES
SLICED RED CHILLI PEPPERS
BEAN SPROUT (QUICK BOILED AND DRAINED)
HARD BOILED SALTED EGG
SHALLOTS AND CHILLI PASTES FOR CONDIMENTS (OPTIONAL)

GARNISH
KAFFIR LIME
CHIVES
VEGETABLE CRACKERS

INSTRUCTIONS

  • Stir fry lemongrass, kaffir lime leaves, and chilli peppers with garlic oil on medium high heat till fragrant.

  • Toss beef cubes and stir fry till soft pink.

  • Add 2 cups of water.

  • Add Batu Lesung Buah Keluak Sambal, stir till evenly mixed.

  • Boil the soup, dilute with water if it’s too salty.

  • Transfer them into serving boil.

  • Garnish with crackers, bean sprout and chives.

  • Add salted egg, kaffir limes and chilli paste for extra condiments.


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Hard boiled salted egg, a great companion with a bowl of rawon.

Hard boiled salted egg, a great companion with a bowl of rawon.

Sambal Bu Rudy.

Sambal Bu Rudy.

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RENDANG PERANAKAN

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INGREDIENTS

BATU LESUNG RENDANG REMPAH PASTE
GARLIC OIL
200G - 300G OF BEEF CUBES
RED CHILLI PEPPER (THINLY SLICED)
150ML OF COCONUT MILK
THIN SLICES OF 2 KAFFIR LIME LEAVES

GARNISH
CASHEW
CILANTRO LEAVES

INSTRUCTIONS

  • Heat the pan with garlic oil, stir beef cubes with kaffir lime slices till medium done. (See the colour changes to soft pink. Best not to overcook the meat as it will be too firm at the end.)

  • Add the whole pack of Batu Lesung Rendang Rempah paste and coconut oil.

  • Add the red chilli slices. Toss and turn them till the paste thicken and evaporated.

  • Transfer to serving dish and add cashew crunch, sliced chilli, cilantro leaves and kaffir lime slices for garnish.

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Garnish with cashews, sliced chilli, cilantro leaves and kaffir lime slices.

Garnish with cashews, sliced chilli, cilantro leaves and kaffir lime slices.


CURRY CHICKEN WITH GREEK YOGURT

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INGREDIENTS

BATU LESUNG CLASSIC CURRY PASTE
OLIVE OIL
2 WHOLE CHICKEN THIGHS
BABY TOMATOES
PLAIN GREEK YOGHURT LIGHT

GARNISH
PARSLEY
FRIED SHALLOTS

INSTRUCTIONS

  • Heat the pan with oil, stir fry the thighs till golden brown.

  • Add the whole packet of Batu Lesung Classic Curry paste.

  • Add greek yoghurt (ratio depends on your personal preference. More yoghurt means creamier but more sour.)

  • Toss and turn the thighs until the paste and yoghurt thickens and evaporates.

  • Add baby tomatoes.

  • Transfer to serving dish. Add parsley and fried shallot for garnish.

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GARLIC SPROUT STIR FRY

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INGREDIENTS

1 TABLESPOON OF BATU LESUNG PANGGANG BBQ MARINADE PASTE
OLIVE OIL
GARLIC SPROUT (CUT TO 5CMS)
FRIED SHALLOTS

INSTRUCTIONS

  • Heat oil on the medium heat pan.

  • Toss garlic sprouts and stir fry until the moisture evaporates.

  • Add Batu Lesung Panggang BBQ marinade paste.

  • Toss and turn vegetables until the colour changes to a vibrant green.

  • Transfer them into serving dish, top with fried shallots for garnish.

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Photos by Hizuan Zailani.

Everyday Chefs – Fiz & Wendy

‘Everyday Chefs’ is about showcasing people of all walks of life, and having them use our signature pastes to create any dish from their creativity. The aim of this series is to create a community of people sharing their joy in the kitchen, showcasing the versatility of our paste, and encouraging creativity. From beginners to advanced chefs, we want to show that cooking can be made easy, quick, and delicious. The most important thing of course, is to have fun while you’re at it.


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The first people to be featured are Fiz Zahid and Wendy Limery, art director and events manager (and couple) of Canvas Club.

Hey Fiz and Wendy! What will you be making for us today, and can you share with us the pastes that you will be using?
Fiz:
Mee Curry (Curried Noodle Soup) with Batu Lesung’s Classic Curry paste, and Ayam Bakar (Grilled Chicken) with the Panggang BBQ Marinade paste.

How often do the both of you cook at home?
Wendy:
Almost everyday! It allows us to save money and we’re able to cater to our own preferences.

What is the one thing you must have in your kitchen?
Wendy:
A wok.
Fiz: Salt!

What are your thought process when coming up with a meal? Is it convenience (whatever’s left in the fridge) or what you feel like eating that day?
Wendy:
Both. We eat what we want and only buy what we need.
Fiz: When I go to the wet market, I look at ingredients and think of what it could be in a dish, or which moment of my childhood I would like to relive. For example, when I see chillies, tomatoes and fresh fish roe, I think of the Sambal Belado Telur Ikan my mother would cook for me on special Sunday mornings, and this happens only when she was in a really good mood. Basically, I cook whatever that I feel I could recreate.

Share with us the most memorable dish you’ve had.
Wendy:
Dombré de crabe, my auntie would cook it during special occasions and only when I have the chance to go back to The Caribbean to see my family.
Fiz:
Sambal Tempoyak Petai with Gulai Tempoyak Ikan in my late grandmother’s village in Perak, Malaysia. I was forced to eat it but it changed my whole perception of food forever.


AYAM BAKAR

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INGREDIENTS

CHICKEN

1 PACKET OF BATU LESUNG PANGGANG BBQ MARINATE

400G OF BONELESS CHICKEN THIGHS

3 CLOVES OF CHOPPED GARLIC

4 PIECES OF KAFFIR LIME LEAVES

1 TABLESPOON OF MINCED GINGER

¼ TEASPOON OF GROUND CUMIN

½ TEASPOON OF GROUND TURMERIC

2 TABLESPOONS OF FRESHLY SQUEEZED LIME JUICE

PINK SALT TO TASTE

4 TABLESPOONS OF UNSALTED BUTTER

1 TABLESPOON OF SESAME OIL

GARNISH

FRIED SHALLOTS

CHOPPED SPRING ONIONS

LIME

SAUCE

1 TABLESPOON OF THAI FISH SAUCE

1 TEASPOON OF JAPANESE SOY SAUCE

4 TABLESPOON OF SWEET INDONESIAN ABC SOY SAUCE

1 TABLESPOON OF WATER

1 RED ONION DICED

1 RED CHILLI CHOPPED

4 BIRDS EYE GREEN CHILLIES CHOPPED

4 BIRDS EYE RED CHILLIES CHOPPED

1 TABLESPOON OF CHOPPED SPRING ONIONS

1 TABLESPOON OF CHOPPED CORIANDER LEAVES

2 TABLESPOONS OF WATER

1 TABLESPOON OF FRESHLY SQUEEZED LIME JUICE



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INSTRUCTIONS

MARINATING THE CHICKEN

  • Marinate boneless chicken thighs with:
    Minced Ginger
    Ground Cumin
    Ground Turmeric
    Pink Salt to taste,
    1 Packet of Batu Lesung Panggang BBQ Marinade Paste
    1 Tablespoon of Sesame Oil

  • Marinate for 4-6 hours or longer.

SAUCE

  • Put all the sauce ingredients into a bowl and mix well.


COOKING THE CHICKEN

  • Put 2 tablespoons of butter into grill pan, coat evenly and heat up pan.

  • Add crushed garlic cloves, and kaffir lime leaves.

  • On medium high heat, place chicken thighs skin first. Cook till slightly brown then flip sides.

  • Add butter on top of chicken skin and baste with fat and sauce.

  • After bottom and center is opaque, flip chicken over, skin on pan and high heat till slightly char.

  • Remove chicken, let it cool down a little. Chop chicken, drizzle sauce, lime and garnish on top.

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MEE CURRY

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INGREDIENTS

1 PACKET OF BATU LESUNG CLASSIC CURRY PASTE

300G CHICKEN THIGHS/LEGS

300G PRAWN HEADS

100G AUSTRALIAN RED POTATOES

100G CARROTS

80G PECK CHYE

2 DICED TOMATOES

1 DICED WHITE ONION

4 SHALLOTS, PEELED AND DICED

6 CLOVES OF CRUSHED GARLIC


1 TABLESPOON OF MINCED LEMONGRASS

3 TABLESPOON MINCED GINGER

½ TEASPOON OF BLACK PEPPER

STAR ANISE

SEA SALT TO TASTE

PINK SALT FOR CHICKEN THIGH/LEG MARINATE

KAFFIR LIME LEAVES

750ML OF WATER

180ML OF COCONUT CREAM

250ML OF FRESH MILK

250ML OF CHICKEN STOCK (STORE BOUGHT CARTON ONES)

2 PIECES OF COOKED CHINESE FISHCAKE

MEE POK EGG NOODLES

RAW BEAN SPROUTS


GARNISH

MINT LEAVES

VIETNAMESE CORIANDER (LAKSA LEAVES)

CORIANDER LEAVES

CHOPPED SPRING ONION

CHOPPED CHIVES

FRIED CRISPY SHALLOTS

ONIONS

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INSTRUCTIONS

MARINADE CHICKEN

  • Marinate 300g of chicken thighs with pink salt and Batu Lesung Classic Curry Paste.

PRAWN STOCK

  • Heat up butter, throw in shallots, 4 crushed garlics, add star anise and prawn heads. Cook till some parts are a little char.

  • Add in 350ml of water, simmer for 40 minutes.

  • Remove scum, mash and strain liquid. Put aside.


COOKING THE CHICKEN

  • Sweat onion till translucent, then add in minced ginger, lemongrass and remaining garlic.

  • Add in marinated chicken thighs and cook on high heat till skin is brown.

  • Drop to medium heat and throw in the rest of Batu Lesung Classic Curry Paste, tomatoes and kaffir lime leaves.


SOUP

  • Once there is aroma of the lime leaves and curry spice, add in coriander leaves, potatoes, carrots, and drop to low heat.

  • Put in coconut cream and stir till light brown.

  • Add in fresh milk, chicken stock, prawn stock, and simmer for 15 minutes.

  • Add in half a teaspoon of black pepper, 400ml of water and boil on medium high heat till broth is reduced. Add salt to taste.


NOODLES

  • Boil water in a pot with sea salt. (Water must be salty.)

  • Boil noodles, bean sprouts, peck chye and fish cake together till noodles are al dente.

  • Place noodles in bowl – Yellow noodles below, bean sprouts on top. Add in broth, shred or chop chicken thighs from broth, potatoes, carrots.

  • Top with a tablespoon of mixed garnish and fried shallots.

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Photos by Hizuan Zailani.