Grilled Salmon in Banana Leaf
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Ingredients:
600g Salmon cut into four thick steaks
1 packet Batu Lesung Panggang BBQ Marinade
Banana leaf
Toothpicks

Garnish:
Coriander, chopped
Chili, finely sliced
Limes, cut into wedges
Tomatoes, diced
Shallots, thinly slices

Instructions:

  • Cut the banana leaf into 15 by 15cm squares.

  • Rub the Batu Lesung Panggang BBQ Marinade all over the salmon steaks and wrap them in the banana leaf.  Secure the ends with toothpicks.

  • Heat a frying pan until smoking hot.

  • Pan fry the parcels for 1 minute on each side.  Set aside and let the salmon rest for 2 minutes.

  • To serve, unwrap the parcels and garnish with chopped coriander, chili, lime wedges, diced tomatoes and thinly sliced shallots.

Grilled Curry Chicken
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Ingredients:
1 Packet of Batu Lesung Classic Curry
500g Chicken breasts

Garnish:
Chives, chopped
Lemon wedges

Instructions:

  • For tastiest results, marinate the chicken breasts the night before with salt. A big pinch on both sides is enough.

  • Pre-heat the oven to 160C.

  • Rub the Batu Lesung Classic Curry spice paste on both sides of the chicken. Arrange on a baking tray and bake for 20 minutes. Do check for doneness. Put it back in the oven for another 3 to 5 minutes if it’s not cooked through.

  • Let the chicken breast rest for 5 minutes before serving.

  • Garnish with lemon wedges and chopped chives.

This dish is perfect for a low carb dish or with your favourite salad.

The Meatery x Batu Lesung Spice Company: Hari Raya Meals

We have collaborated with The Meatery to come up with four awesome recipes that will be perfect for the upcoming gatherings during Hari Raya. We’ve put our own special spin on traditional Raya favourites like rendang and rawon to make them easy to prepare and super insta-worthy.

Fret not as our rempahs are ready to eat right out of the packet saving you hours in the kitchen giving you more time to catch up with your loved ones. Last minute guests coming? Having your in-laws over for the first time? Not to worry! Our recipes are very pretty and easy-peasy, even for the beginner cook.

So relax this Raya and impress your family and friends with authentic and easy to use rempahs from Batu Lesung Spaice Company.

To all our Muslim brothers and sisters, selamat hari raya!


BEEF RAWON RICE

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Ingredients

250G THE MEATERY’S BEEF SIRLOIN (Cut into 2cm cubes)
100G BATU LESUNG SPICE COMPANY’S BUAH KELUAK SAMBAL
1 CUP JASMINE RICE, WASHED AND DRAINED
120ML COCONUT MILK
120ML WATER
1/2 TEASPOON SALT
1 SUNNY SIDE UP
QUICK PICKLE (RECIPE BELOW)
KEROPOK BELIMBING (OPTIONAL)
CHOPPED CORIANDER FOR GARNISH

These ingredients are enough to make one pot of beef rawon rice.

INSTRUCTIONS

  • In a frying pan, heat some oil until sizzling. Add the beef cubes and fry until brown on all sides.

  • Spoon beef cubes and the residual fat into a rice cooker.

  • Add Batu Lesung Spice Company’s Buah Keluak Sambal, coconut milk, water, and salt. Cooking according to rice cooker instructions.

  • Arrange the buah keluak rice on a serving plate. Top with a sunny side up egg, pickles, and keropok belimbing.


QUICK PICKLE RECIPE

Ingredients:
100G JAPANESE CUCUMBER (CUT INTO 5MM SLICES)
50G CARROTS (CUT INTO 2MM SLICES)
20G RED CHILLI (CUT INTO THIN SLICES)
30G RICE VINEGAR
20G SUGAR
20G WATER
A PINCH OF SALT

Instructions:

  • Combine rice vinegar, sugar, water, and salt into a small sauce pot. Bring to boil.

  • Combine cucumber and carrots in a glass container. Pour over hot pickle marinade.

  • Set aside until cool or eat immediately. Leftovers can be store in the refrigerator.

CHICKEN CURRY STROGANOFF WITH BUTTER TAGLIATELLE

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INGREDIENTS

250G THE MEATERY’S BONELESS CHICKEN (CUT INTO 3CM SLICES)
1 PKT BATU LESUNG SPICE COMPANY’S PANGGANG BBQ MARINADE
200ML COCONUT MILK
50ML MILK (OPTIONAL)
100G TAGLIATELLE
15G BUTTER
CHOPPED CORIANDER FOR GARNISH

INSTRUCTIONS

  • Heat some oil in a small saucepan. When the pan is hot, add the chicken pieces and fry the meat for 1 minute on each side.

  • Add the Batu Lesung Spice Lesung Panggang BBQ Marinade and coconut milk. Stir thoroughly. Add just enough milk to thin it as much or as little as you like. You can even leave out the milk.

  • Simmer the chicken mixture for 10 minutes.

  • While waiting for the chicken to cook, boil the pasta according to manufacturer’s instructions. Toss with butte while the pasta is warm.

  • Arrange the buttered pasta on a serving plate. Spoon chicken and gravy over the pasta and garnish with chopped coriander.

ROAST REMPAH CHICKEN WITH SWEET POTATOES

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Ingredients

1.5KG THE MEATERY’S WHOLE CHICKEN (QUARTERED)
2 PKTS BATU LESUNG SPICE COMPANY’S CLASSIC CURRY
2 TBSP CANOLA/NEUTRAL OIL
800G SWEET POTATOES (CUT INTO 2 INCH ROUNDS)
100G BROWN SUGAR
SEA SALT FLAKES
1 TBSP FINE SEA SALT
CHOPPED PARSLEY FOR GARNISH

INSTRUCTIONS

  • Pre-heat oven to 180°C.

  • Carefully mix Batu Lesung Spice Company’s Classic Curry paste and oil with the chicken pieces.

  • Toss sweet potatoes with brown sugar and fine salt.

  • Arrange marinade chicken skin side up in a large roasting tray with lots of space in between. Sprinkle sea salt over the chicken.

  • Arrange sweet potatoes in between chicken pieces.

  • Roast for 10 minutes skin side up. Flip chicken and sweet potato pieces over and roast for another 10 minutes. Finally, flip chicken and sweet potatoes over for the last time and roast for a final 10 minutes.

  • Arrange on a serving platter or in it’s own tray. Garnish with chopped parsley.

BEEF ‘RENDANG’ WITH SPICED JASMINE RICE

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INGREDIENTS

500G THE MEATERY’S BEEF SHIN OR BEEF BRISKET (CUT INTO 1 INCH CUBES)
1 PKT BATU LESUNG SPICE COMPANY PANGGANG BBQ MARINADE
400ML COCONUT MILK (FOR ‘RENDANG’)
80ML COCONUT MILK (FOR RICE)
1 CUP JASMINE RICE (WASHED AND DRAINED)
160ML WATER
1/2 TEASPOON SALT
1/2 TBSP CUMIN SEEDS (JEERA)
2 TBSP ALMOND FLAKES (OPTIONAL)
CHOPPED CORIANDER FOR GARNISH

INSTRUCTIONS

  • Combine beef cubes, Batu Lesung Spice Company’s Panggang BBQ Marinade and coconut milk in a slow cooker. Cook on low heat setting for 6-8 hours.

  • To cook the rice, combine the rice, coconut milk, water, salt and cumin seeds in a rice cooker. Cook according to instructions.

  • Arrange the spiced rice on a serving plate. Spoon beef and gravy over the rice and garnish with almond flakes and coriander.

Find The Meatery here:
41 Sunset Way, Clementi Arcade, #01-08
Singapore 597071

Facebook – https://www.facebook.com/themeaterysg/
Instagram – https://www.instagram.com/themeaterysg/

KUHLBURRA X BATU LESUNG SPICE COMPANY: Kuhlbarra Barramundi Curry With Eggplant, Zucchini and Tomatoes
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INGREDIENTS

Kuhlbarra Barramundi Wings 600g
Batu Lesung Spice Company Panggang BBQ Marinade 150g
Coconut Milk 200g
Milk 200g
Eggplant, cut into ½ inch rounds 200g
Zucchini, cut into 1 inch cubes 200g
Tomates, halved 200g
Coriander, chopped 2 Tablespoon

INSTRUCTIONS

  • Preheat oven to 200°C

  • Season Kuhlbarra barramundi wings with salt on all sides and marinade for 10 minutes. 

  • Combine the Batu Lesung Panggang BBQ marinade with the coconut milk and milk in a medium pot. Cook on low heat until you reach a low boil.

  • Add barramundi wings and eggplant, zucchini and tomatoes into the curry. Arrange in a single layer if possible. Cover with a tight fitting lid.

  • Simmer covered for 10 minutes. Remove the lid, stir the curry and continue simmering for another 15 minutes.

  • Arrange the curry into a warm serving dish and garnish with the coriander. Serve immediately with hot rice or flat bread.

Kuhlburra X Batu Lesung Spice Company Recipe: Oven Roasted Kuhlbarra Barramundi with Spicy Coconut Sauce, Ladies Fingers, Corn and Quinoa
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INGREDIENTS

Kuhlbarra Barramundi Fillets 5 X 200g
Batu Lesung Spice Company Panggang BBQ Marinade 150g
Coconut Milk 400ml
Ladies Fingers, Thinly Sliced 200g
Quinoa 100g
Corn Kernels 200g


INSTRUCTIONS

  • Preheat oven to 200°C

  • Season Kuhlbarra barramundi fillets with salt on all sides and marinade for 10 minutes. Arrange on a roasting tray.

  • Boil quinoa, with 200ml water. Simmer for 10 minutes until water is completely absorbed. Fluff lightly and cover until ready to use.

  • Toss the ladies fingers and corn kernels together with some oil and a large pinch of salt. Arrange the mixture on a roasting tray.

  • Combine the Batu Lesung Panggang BBQ marinade with the coconut milk in a saucepan. Cook on low heat for 15 minutes, stirring regularly.

  • Place the tray of fish fillets into the upper third of the oven and the tray of vegetables in the lower third of the oven.

  • Roast the fish fillets skin side up for 6 minutes. Turn and roast another 3 minutes. Finally, roast the fish for 3 minutes skin side up. 

  • Roast the vegetables for 15 minutes or until tender but still crunchy.

  • To plate, spoon the sauce into a warmed soup plate. Arrange some roast vegetables in the centre. Using a fish spatula, carefully arrange the roast barramundi skin side up on the vegetables. Serve immediately!

Steamed Cod with Buah Keluak Sambal
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Ingredients:
2 heaping tablespoons (30g) of Batu Lesung Buah Keluak Sambal
200g Cod fillet
1 tbsp Soy sauce
1 tbsp Peanut oil

Garnish:
Chili
Spring Onion
Ginger
Garlic Chips

Instructions:

  • Prepare a steamer that will fit the cod and a heat-proof plate.

  • On the heat-proof plate, arrange the cod and spoon the Batu Lesung Buah Keluak Sambal on top.

  • Steam for 15 minutes and remove from heat.

  • In a small sauce pan, heat up the oil and the soy sauce.

  • Arrange the garnish on the cod and pour the hot oil mixture over the fish.

Cauliflower Hash with Frazzled Egg
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Ingredients:
Batu Lesung Buah Keluak Sambal
Corn kernels
Ladies Finger, finely sliced
Cauliflower, grated
Mushroom, cut into bite sized pieces
Cherry tomato, halved
Chili, thinly sliced
Frazzled Egg

Instructions:

  • Heat up a large frying pan until very hot.

  • Add the cauliflower and stir fry for 2 minutes. Then add the corn and fry for 1 minute. Add the mushrooms and fry for 1 minute.  Next, the ladies fingers and the tomatoes.

  • Add as much or as little Batu Lesung Buah Keluak Sambal as you like. Toss to mix evenly and season to taste. Lastly add in the thinly sliced chili and serve the dish piping hot with a crispy bottomed sunny side up on top.

Rendang Tofu
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Ingredients:
1 packet of Batu Lesung Rendang Rempah
200ml Coconut cream (Kara brand)
1 square Tau Kwa, cut into thick slices
Oyster mushroom
King mushroom
Enoki mushroom

Garnish:
Basil leaves
Red onion, thinly sliced

Instructions:

  • Combine the Batu Lesung Rendang Rempah spice paste with the coconut cream and stir until thoroughly mixed.

  • Bake uncovered in 150C oven for 1 hour. You can also cook reduce the mixture over low heat on the stove. Be sure to stir often to avoid burning the sauce.

  • While the sauce is reducing, pan fry the tau kwa slices until toasted on both sides. You can also do this with an air fryer.

  • In a hot frying pan, sear the mushrooms until tender and charred.

  • To serve, spoon some sauce on a plate and arrange the tau kwa and mushrooms on top. Garnish with the sliced onions and basil leaves. Do have more sauce on the side in case your guests wish for more!