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.