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Home , Chinese sticky rice, Cooked rice, Kerisik, Nasi kerabu, Nasi ulam, Rice noodles

T H E W O R L D D I D N ' T E X P E C T R A M A D A N F O O D T O T A S T E T H I S G O O D

RAMADAN TREATS

F O R H O M E C O O K S

A N F O O D C O M P I L A T I O N B Y b u t t e r k i c a p . c o m For our parents, grandparents and great grandparents who created tantalising, flavorful and heart-warming Malaysian food that we can always come home to.

For those who find joy in cooking. This is for you. CONTENT

04 06 08 12 14

INTRODUCTION HOMEMADE PAN MEE KAYA PATTAYA MAMAK BUTTERKICAP

16 18 20 22 24

CHAR KWAY SPICED FRIED NASI DAGING MAT TEOW CHICKEN KASSIM

27 29 31 35 38

BUBUR LAMBUK SALTED EGG YOLK NASI TIGA BENUA BAKED SQUID CHICKEN CARBONARA ROULADE SERUNDING IKAN

39 41 43 45 46

CARDAMOM PINEAPPLE ONDEH- UNLOCK YOUR UPSIDE ONDEH TART BONUS

49 51 52 53 54

APPENDIX ABOUT CHEF ABOUT ABOUT THANK SHAFIQ FOOD AID BUTTERKICAP YOU FOUNDATION INTRODUCTION

Welcome to the first edition of Ramadan To all Butterkicap subscribers, followers and Treats for home cooks. We've made this e- friends, thank you for all your gift of recipe booklet to celebrate the spirit of support. We hope this easy e-book Ramadan by giving half the proceeds from reference brings you joy. the sale of this book to Food Aid Foundation.

What does Food Aid Foundation do? With thanks, They rescue surplus food from the supply chain and distribute it to people in need. So The Butterkicap Team as you are feeding your family with the food in this recipe booklet, you're also feeding those in need through the purchase of this e-book.

The purpose of Butterkicap is to spread joy and share our appreciation for Malaysian food. This e-book is our way of giving back to the community for all the delicious recipes that our ancestors have created.

We hope this e-book will serve as a guide, and inspire happier and well-fed families by simplifying these timeless recipes for modern day use. 04

4. Pour in the santan mixture and give it a Homemade quick whisk. Kaya 5. Keep stirring, alternating between a medium to low fire, until it thickens.

6. Once thickened to a consistency where it Kaya is the Nutella for adults, sticks to the back of a spoon, add in the Put it on bread, put it on crackers; pandan leaves and continue stirring until it Tastes like heaven in the mouth. thickens further.

7. Turn off the heat and cool the kaya mixture. How to know your kaya is ready? Ingredients Look out for the brown sheen, that sticky 3 eggs concoction that gives you a strong desire to 8 fl oz santan (fresh first press) dip your fingers in. 11 oz sugar (set aside 2 tablespoons for caramel) Extra Tips 1 teaspoon sea salt If prefer a smoother texture, sieve the kaya 1 tablespoon gula melaka granules mixture after cooking. 2 pandan leaves (tied in a knot) For those who love it thick and rich, use

Method duck eggs instead of boring, old chicken eggs. 1. Mix eggs, santan and sugar in a large bowl. Whisk them up and then sieve the Disclaimer mixture into another bowl. This recipe will give you one-16 fl oz glass jar’s (the kind you can buy in bulk at Ace 2. Heat a sizable pot (big enough to hold hardware) worth of luscious kaya. The kaya the santan mixture). Sprinkle 2 made from this recipe can last for 2 weeks tablespoons of sugar in a thin layer over (if you store it in a sterilised jar, of course) the bottom of the pot. Yet, who are we kidding? it will finish waaaaaaayyyyy before the week even 3. Keep the fire on a medium to low heat begins. It’s kaya, for God’s sakes! until the sugar has turned a beautiful golden brown.

06

Butterkicap Ingredients Pattaya For the : 25g 25g Fried Rice 1 carrot, diced 25g dried (udang kering) 3g dried squid, sliced small 100g diced 10g Pattaya fried rice, or more commonly known 20g as Nasi Goreng Pattaya in , is 20g cooking oil recognizable by the thin layer of egg 840g , cooled down wrapped around fragrant fried 80g butter rice. While it’s named after a region in 100ml water , you would be pretty hard pressed 20g light soya sauce to find nasi goreng Pattaya widely available 20g sweet soya sauce in Pattaya itself. As it turns out, this dish is 20g Kikkoman sauce actually a Malaysian invention – which is Salt hardly surprising considering the variety of Pepper nasi goreng on offer in many of our Mamaks. Boiled water For the egg wrap: Chicken is normally the standard meat in most Pattaya fried rice. However, we’ve 60g cooking oil changed things up a little with some less 5 eggs than typical ingredients for a Butterkicap A pinch of salt and pepper oomph! For the toppings:

20g butter 20g sweet soya sauce

08 Method 7. Find a big plate then gently – gently! – slide the omelette onto the plate. 1. Marinade the diced beef with a pinch of pepper. Set aside for later. 8. Now let’s start cooking the fried rice Put the garlic, shallots and a pinch of salt in 2. Separate the and dried a pestle and crush them with a mortar. You squid into small, shallow bowls. Fill the don’t want to overdo this – just a few bowls with boiled water, just touching the pounds to crush and flatten the shallots and top of the shrimp and squid. garlic is sufficient.

Making the egg wrap 9. Set aside the mixture. Transfer the 3. While the shrimp and squid softens up, soaked dried shrimp (with its water) into let’s get the omelette started. First, break the pestle. Using a twisting motion with the eggs into a bowl and add a pinch of your wrist, gently crush the shrimp, mixing salt and pepper. Then, whip it up good it with the water. This doesn’t need to be until thoroughly mixed. too fine either.

4. Heat up your or a large skillet on 10. Mix light soya sauce, sweet soya sauce high heat. If using a non-stick wok or and Kikkoman sauce together. Give it a little skillet, pour in all the cooking oil and let it stir. heat up until the oil starts to smoke. Protecting your hands, carefully swirl the 11. Reuse the wok – there’s no need to wash oil around the wok or pan, covering as it (i.e. less dishes to do – yay!). Pour in the much surface area as possible. cooking oil and half the butter. Let the mixture heat up and thoroughly melt. 5. Are you ready? This is where you need good reflexes! Pour in the egg mixture and 12. Next, add in the garlic and shallots and carefully swirl the egg all around the wok, fry until fragrant. Then, toss in the dried coating as much of it as possible. You want shrimp and dried squid, including the juices, a thin, even omelette, but not too thin that and fry until crispy. it will break or get too crispy. 13. Add in the beef and carrots next, 100ml 6. Once the omelette is cooked, turn off of water and a pinch of salt and pepper. You the heat and carefully remove the want to let the carrots cook through omelette with a thin spatula, starting with properly. the edges. If you’ve oiled it sufficiently or used a non-stick pan, this step should be a little less nerve-wrecking! 09 Method (Con't)

14. If the liquids dry up before the carrots Extra tips are done, add a little bit more water Once the carrots are cooked, add the cold If using a non-stick skillet or wok, use a rice and stir it well. Add in the fish sauce, brush to spread cooking oil around the sesame oil, and 20ml (1 tablespoon) of the pan instead. Just 20g or 1 tablespoon of soya sauce mixture. Add in the rest of the oil will suffice. For extra yumminess, butter. ditch the oil and go for butter instead!

15. Once everything has been thoroughly If you’d like some green in your fried mixed, spoon the fried rice onto the middle rice, add half a cup of peas while of the egg, leaving the edges empty. cooking the carrots. You can also toss in some sliced spring just after 16. Fold the exposed edges of the omelette everything has been combined and over the rice, into a square parcel. cooked.

Finishing touches Optional garnishing – ! 17. Once everything is neat and tidy, it’s You can get several servings of Pattaya time to finish with the toppings. Add 20g fried rice from this recipe, so you may (or 1 tablespoon or a giant chunk) of butter want to make more than one omelette. on the top of the wrapped parcel and This recipe is kid-friendly. If you want generously drizzle sweet soya sauce all some spiciness, serve it with sliced chili over it. The heat of the rice will melt the padi in light soya sauce on the side. butter, resulting in decadently delicious ooziness!

We hope you enjoy our little take on this classic fried rice.

10

Method

Mee 1. In a small pot, cover yam with water and bring to a boil. Once the yam is fork tender, mash it with 3 tablespoons of boiled water and set aside. 2. Blend aromatic ingredients until fine. 3. Heat and season your wok. Add cooking oil and Goreng heat until it reaches a temperature of 180°C to 200°C. 4. Add 5 tablespoons of aromatic mixture and fry until the oil has separated. Mamak 5. Add prawns and beef and stir through until cooked. Sprinkle sugar over meat. A dish that's perfect for any time of the day, you 6. Add tomatoes and 2 tablespoons of mashed yam. can have Mee Goreng Mamak for berbuka, 7. Toss to bring juices of the out. moreh or even sahur! 8. Add yellow and water and stir or flip until noodles are cooked. 9. Add in prawn , , potatoes, Ingredients leaves, sprouts, 3 tbsp of crushed and 2 tsp dark sauce mixture. Add prawn stock and stir 300g yellow noodles or flip the ingredients until liquids are absorbed and 12 large prawns, peeled & deveined vegetables wilted. You want the noodles wet but not 200g sliced beef saucy. 4 tbsp crushed roasted or fried peanuts 10. Add 1 more tbsp crushed peanuts and sprinkle salt 2 eggs, lightly beaten over noodles, stir quickly. Create a well in the middle of noodles. Pour eggs into well, let it to sit for a few 1 bunch mustard leaves seconds then lightly scramble eggs and mix with ¼ cup bean sprouts noodles. 1 yam, peeled 11. Sprinkle fried shallots and sliced chilies all over to 1 boiled potato, cut into cubes serve. ¼ tomato, quartered 1 fried tofu, cut into cubes 1 prawn , cut into cubes ½ cup water ½ cup prawn stock ¼ tsp salt ¼ tsp sugar 3 tbsp cooking oil + extra for seasoning the wok 3 tbsp fried shallots 2 green chilies, sliced thin

Dark sauce mixture Aromatics

1 tsp rice 12 shallots 1 tbsp thick soya sauce 12 garlic 1 tbsp sweet soya sauce 2 tbsp dried shrimp 1 tbsp cooking caramel 2 tbsp boh chili 1 calamansi (calamondin) lime

12

Pan Mee

Pan Mee is a fuss-free, easy and delicious recipe. A Poached Egg unique Malaysian-Chinese dish, it was created by the 4. Crack egg into a small cup. Hakka people who migrated here many generations 5. Create a gentle whirlpool in simmering salted ago. water, then slowly tip egg into the water, white first. Ingredients 6. Poach egg for about 3 minutes. 7. Remove with a slotted spoon and drain on kitchen paper. 1 packet pan mee noodles 1 cup dried crispy deep fried anchovies Minced Lamb 2 tbsp fried shallots 8. Brown minced lamb in a without any oil. 2 tbsp spring , sliced 9. Cook until there’s only oil left and water has 1 tbsp XO Sauce evaporated. Lamb will then be nicely browned and 1 tsp Chinese slightly crispy. Add XO sauce, , 1 tsp oyster sauce 10. Chinese soy sauce, cooking caramel and 1 tsp cooking caramel premixed water and cornstarch. The cornstarch about 1 tsp corn starch mixed with 2 tsp water will ‘dry up’ the mixture so put in just enough. 100g browned minced lamb (optional - you can 11. Stir to mix well. replace this with any meat of your choice) 1 bowl ikan bilis Ikan Bilis soup 1 bunch cekur manis 12. Boil ikan bilis for 15 minutes at about 1:10 ikan bilis to water ratio. Method 13. Drain and remove ikan bilis. Noodles 14. Season with salt and white pepper. 1. Bring a pot of water to boil while you prepare the 15. Before serving, simmer with cekur manis for noodles. about 2-3 minutes until dark green and soft-ish. 2. Blanch noodles in boiling water. 3. Dish out using a colander.

14

Method

Char 1. In a small bowl, add all dark sauce ingredients together and mix thoroughly.

Kway 2. Using a food processor, blend aromatic ingredients until fine.

3. Heat and season your wok by wiping a thin layer Teow of oil around it with a paper towel. You will know your wok is hot enough when the layer of oil has dried up and the wok seems to glow. There’s nothing quite like a plate of freshly cooked straight from the wok. It’s warm 4. Add cooking oil. If your wok is hot enough, the oil and comforting, and just a little bit oily, sticky and will be sufficiently hot in a few seconds. Otherwise, charred with a hint of smokiness. let it reach a temperature of 180°C to 200°C.

Ingredients 5. Add prawns and flash fry for 8 to 10 seconds to brown them. This also flavours the oil. Push prawns to the side of the wok. 1150g flat (kway teow) ¼ cup bean sprouts 6. Add 2 teaspoons of the aromatic mixture, boh 1 tbsp garlic (kucai), sliced thinly chili and fry with the prawns until fragrant.Working ¼ cup blood cockles, shells removed quickly, crack the duck egg into the wok, break 6 large prawns, peeled & deveined and mix the yolk together with the rest of the 1 fish cake, sliced thin ingredients and fry until the mixture has thickened 5 fish balls, halved but remains wet. You do not want the egg to dry 1 duck egg (substitute for chicken eggs if duck up. eggs are not available) 1 tsp boh chili 7. In a colander, add ½ cup water to the kway teow ¼ tsp salt noodles and give it a mix to moisten. Add noodles ½ cup water plus 2 tbsp water to the wok and fry until the noodles are thoroughly 3 tbsp cooking oil plus extra for seasoning the wok coated, for about 1 minute. Keep stirring and mixing the kway teow

8. Add bean sprouts, fish cake, fish balls, cockles,

Dark sauce mixture Aromatics chives and 2 teaspoons of the dark sauce mixture. Add 2 tablespoons of water to the noodles (see 1 tbsp light soya sauce 12 shallots extra cooking tips 1). Stir or flip to cook the bean 1 tbsp cooking caramel 12 cloves garlic sprouts and cockles (if cockles are raw) for about 1 1 tbsp oyster sauce 2 tbsp dried shrimp minute. Serve! 1 tsp black vinegar 2 tbsp boh chili 1 tsp white vinegar 1 tsp sugar ½ tsp ground white pepper

16

Spiced Method 1. In a blender, add the garlic, red onions, , lemongrass and , and blend Fried until smooth. If needed, add a little bit of water to help with the blending process. Chicken Pour the mixture into a bowl.

2. Add leaves, curry powder, chicken stock granules, sugar, salt and A classic Malaysian favourite – spiced fried into the blended mixture. Stir to mix well. chicken or better known as Add chicken to the mixture and coat the berempah. This style of fried chicken has chicken evenly. Cover and store no batter, but it is marinated in an refrigerated for at least two hours or, aromatic mix of spices that will tease your preferably, overnight. senses and make your mouth water. It’s so good and perfectly crispy that all you need 3. Heat up the oil in a frying pan until it is is a plate of rice on the side. hot and ready for frying, about 180°C to 200°C. Carefully add the marinated chicken, Ingredients but do not overfill the pan. The chicken can 1 whole chicken, cut into 12 portions be cooked in batches if your pan is not 1 head garlic large enough. 3 large red onions 20g ginger 4. Turn the chicken every 4 to 5 minutes, 4 sticks lemongrass making sure all sides are evenly cooked and 15g galangal the outside is a dark golden brown. The 2 sticks curry leaves, leaves only internal temperature should be between 2 tbsp chicken or meat curry powder 66°C to 73°C. It should take about 15 to 20 2 tbsp sugar minutes for the chicken cook through 1 tbsp salt properly, depending on the size and cut of 1 tbsp black pepper your chicken. cooking oil, enough to fill a frying pan about 3cm deep 5. Rest the cooked fried spiced chicken on some paper towels to remove excess oil before serving.

18

Nasi Ulam

Nasi ulam combines various local fresh Method herbs to create a dish that is tasty, fresh Slice ingredients finely and mix together. and incredibly moreish. The rice is so tasty Add to rice and stir well. you can eat it as is, or pair with belacan and keropok. Tip Ask the makcik selling ulams at the market Ingredients which ulams she recommends for nasi ulam as available varieties may differ.

2 cups cooked , cooled 3 four-angled 1" young ginger, finely sliced 2 stalks lemongrass 1 torch ginger, finely sliced 20g pennywort leaves (daun pegaga) "That little brown skin on a grain of brown rice – the endosperm – 2 long snake eye beans, thinly sliced contains vitamin B complex which 10g cosmos caudatus (ulam raja) prevents dementia. Research by 5g Vietnamese mint (daun kesum) Oxford University has shown that B 1 large onion, finely sliced complex reduces brain shrinkage in people with early onset dementia at 1 small leaf, chiffonade a level eight times greater than any ½ cup fried dessicated coconut, lightly other approach. The rice’s browned endosperm also contains enzymes 3 pieces leaves, chiffonade that break down starch content in the body of the rice. “ 50g dried shrimp, soaked, dried & pounded - Professor Gerard Bodeker 100g salted sea bass (kurau), grilled & pounded 2 tbsp lime juice 2 tbsp fish sauce 1 tbsp sambal belacan, on the side

20

Ghee Rice Method 1. Rinse and drain rice until the water runs clear. This may take several washes. 2. Soak washed rice in salt water for 1 hour. Cooked with spices and a healthy dose of Drain and reserve. clarified butter, ghee rice is surprisingly 3. Prepare and mix aromatic ingredients easy to make, which makes us wonder why together. it doesn’t make a more regular appearance 4. On high heat, heat and melt ghee in a during meal times. large wok. 5. Once the ghee is ready for frying, about Ingredients 190°C, add knotted pandan, , Rice: , cloves and star . Add 3 cups rice aromatic mixture. Fry until the tips begin to 1 tbsp coarse salt caramelize. Aromatics: 6. Add reserved drained rice and stir to 5 shallots, sliced thin coat thoroughly. Continue to stir and coat 2 cloves garlic, roughly bashed with a pestle until the rice slightly browns and smells & chopped fine nutty. This should take about 5 minutes. 2 cm ginger, roughly bashed with a pestle & chopped small 7. Transfer rice and all ingredients from the To fry: wok into a rice cooker. 5 tbsp ghee 8. Add yoghurt and stir through. 3 pandanus leaves, knotted 9. Next, add Chinese followed by 2 4cm sticks cinammon evaporated milk, chicken stock and water. 3 star anise Add salt, sugar and ghee and stir to mix. 1 tsp cardamom nasi minyak 1 tsp cloves 10. Cook as normal in a rice cooker. To cook: Once cooked, transfer rice to a serving 3 tbsp yoghurt dish, removing all large pieces including 3 stalks chinese parsley, roughly cut pandanus leaves and cinnamon sticks. 1 cup evaporated milk with fried shallots. 2 cups chicken stock 1 cup water Tip ½ tsp salt Ask the makcik selling ulams at the market 1 tsp sugar which ulams she recommends for nasi 2 tbsp ghee ulam as available varieties may differ. Garnishing: 1 tbsp fried shallots 22

Method

Daging 1. In a small pot, boil dried chilies with enough water to cover for half an hour over high heat. Do not cover. Slice beef into 4cm x 4cm x 0.5cm cuts. Don’t worry if Mat it’s not exact. 2. Use a mallet or pestle to hammer the beef lightly. This will tenderize and flatten the beef a little. Kassim Peel and cut aromatic ingredients into smaller pieces. Blend until almost fine. You can add a little bit of water The origins of this recipe is also vague at best – to aid the blending process if necessary. Set aside. whether it was created in Kampung Baru or Penang, the only thing these assumptions have in common is 3. Once chili is boiled, transfer to a colander. Toss the that perhaps the creator of this dish is called Mat (or chili a few times to remove excess liquid. Weigh Pak) Kassim. So, until the real Mat Kassim (or perhaps chilies to ensure you have 100g as they may weigh a a descendent) stands up and sets the record straight, little heavier after boiling. Remove excess chilies if we decided to do a little digging around to find a necessary. With a pair of scissors, cut chilies into three basic, simple yet delicious daging Mat Kassim recipe or four sections. you can try making at home. 4. Heat ¼ cup cooking oil in a wok over high heat. After a couple of minutes, or once the oil is hot enough, add cut chilies to the oil and fry for three to Ingredients four minutes. You want the skin to crisp up and 500g beef darken a little, but not get it too burnt. Stir regularly. 100g rehydrated dried chilies Turn the heat off and remove chilies from the oil, 20g coconut sugar (gula Melaka), coarsely scooping out as much of the seeds as you can. Don’t grated worry if some are left behind. Leave the oil in the wok. 106g sweet thick soy sauce (5 tbsp) Blend fried chilies until pulpy fine and set aside. 1g salt (1 tsp) 1/4c + 3 tbsp cooking oil Cooking daging Mat Kassim 5. Turn the heat on the wok to high again and add 3 tbsp cooking oil to the oil already in the wok. Add blended aromatics and sauté for 4 minutes, Aromatics stirring occasionally.

140g large red onions 21g garlic, about 3 cloves 10g ginger

Serves: 6 (as a side dish)

24 Method (con't)

6. Add blended chilies and cook for 8 minutes, stirring occasionally. The chili fumes can get quite strong, so make sure you have plenty of ventilation.

7. If your mixture is looking a bit dry at this point, add another 1 to 2 tbsp of cooking oil.

8. Add beef and stir to mix evenly, for about 1 minute.

9. Next, add soy sauce and stir for 2 minutes.

10. Add coconut sugar. Stir.

11. Add salt and stir to mix.

12. Cook until sauce thickens up, about 5 to 8 minutes depending on how much liquids you’re left with. If your sauce looks very dry, add 1 or 2 tbsp water to the mix, preferably from the water used to boil your chilies.

13. Serve with hot and some of your other favourite dishes.

Extra tips We recommend using tenderloin, but cheaper cuts of meat can also be used to make this dish.

We ran out of large red onions and used small ones instead. It works with both types though!

This dish may look spicy, but it actually falls closer to the sweet-with-a-bit-of-spice spectrum. Requiring less than ten very common ingredients, daging Mat Kassim is an honest to goodness easy dish to whip up. And as long as you have about an hour to prep and cook, you should have sufficient time to prepare this dish to break your fast.

25

Pound Coursely For the Sambal

Bubur 7 red chillies, coarsely chopped 5 red bird’s eye chillies, halved 5 shallots, peeled and sliced Lambuk 2cm , roasted

Malaysians love their bubur lambuk during the month of Ramadan, especially in places like Method Kampung Baru, Kuala Lumpur. 1. Boil rice with water and spice paste to make . Ingredients

4 cups unpolished rice 2. Add shredded leaves of your choice and Choice of leaves, shredded: 3 sprigs Thai boil until cooked. leaves and 2 young tumeric leaves 3 cups 3. Gently stir in more shredded leaves, 500g , shelled coconut milk, and shrimp and salt to taste. 2 ½ tbsp salt 1 cup cooking oil 4. Fry shallots and garlic separately, with 1 tbsp ghee ghee and cooking oil, until brown. Pour half of 20 shallots, peeled and finely sliced the fried shallots and garlic with oil into 2 cloves garlic, peeled and finely sliced porridge, and set aside the rest. Fried anchovies, to garnish 5. Serve garnished with anchovies, the remaining shallots and garlic, and sambal on the side.

Grind to fine paste

200g of dried shrimps, soaked until soft 2 tablespoons of black pepper 2 large onions, peeled and cut into wedges 1 of garlic, peeled and chopped 10cm ginger, peeled and chopped

Garnish

200g of dried anchovies, fried crisp and finely pounded

27

Method: The Squid (con't)

Salted Egg Add battered squid to the wok and fry until a light golden yellow, about 1 to 2 minutes. Yolk Squid Once the squid is cooked, remove them to a colander. Then, using a sift, remove all the fried leftover batter from the oil. Seafood coated with salted egg yolk has been a popular dish at Chinese-style seafood restaurants Continue cooking the squid in batches until throughout Malaysia. It’s 100% pure yumminess. complete.

Ingredients

4kg squid, cleaned and sliced 1 to 1.5cm wide Method: The Sauce 1 cup potato starch 1 cup 1. Turn off the heat and remove all contents 6 stalks curry leaves from the wok. Add in butter until it melts. 6 cooked yolks, chilled 2. When butter is almost melted through, turn 125g unsalted butter, room temperature the heat back up and fry, quickly adding in ¼ tsp salt the curry leaves to flash fry. 1 ½ cups cooking oil 3. When curry leaves are crispy, grate salted egg yolks into the wok. 4. Give it a stir to melt the yolk into the sauce. Use a whisk to help the yolks disintegrate. Add salt. Method: The Squid 5. Once the sauce is a beautiful golden brown, 1. Combine potato starch and rice flour into add fried squid back into the wok and give it a dry batter. Mix. a good mix. Toss to thoroughly coat the 2. Heat and season your wok by wiping a squid. 6. You can also add in some fried thin layer of oil around it with a paper towel. batter for a little extra crunch. 3. You will know your wok is hot enough 7. Transfer the coated squid to a serving dish. when the layer of oil has dried up and the Serve freshly cooked with a plate of steaming wok seems to glow. hot rice. 4. Add cooking oil. If your wok is hot enough, the oil will be sufficiently hot in a few seconds. Otherwise, let it reach a temperature of 180°C to 200°C. 5. Working in batches, add one or two handfuls of squid to the batter and cover them thoroughly with a thick, even, coating. 6. Don’t forget to coat the inner rings of the squid.

29

Pandan flavoring for rice Nasi Tiga 20 pandan leaves, cut into small pieces. 1 cup water. Benua (Blend the pandan leaves and water in a food processor and squeeze out the juice over a sieve twice to remove any dregs. Pour juice into a This meal is an easy way to spark your child's measuring cup and top with more water if necessary imagination, and get them to eat more rice because to make 1 cup (250ml) pandan water.) the mounds of colorful rice represent 3 continents of the world. The three types of rice are: Pandan For Sambal: Infused , Kedah and Ginger Group A and Lemongrass Rice. You can choose to make 200g shallots them as separate meals or combine them to make 2 pieces of thinly sliced galangal Nasi 3 Benua. Enjoy this recipe by Chef Syafiq 4 to 5 tbsp of oil Sharom, Food Aid Foundation's ambassador. Group B Making Pandan Infused Nasi Lemak 150g fresh red chilies, chopped 4 tbsp of dried shrimps, soaked for 20 minutes Ingredients 4 to 5 tbsp of peanut oil

For Rice Group C 3 cups of long grain rice, rinsed till water 50g dried chilies, cut into smaller segments, soaked in runs clear and soaked for 4 hours (my one boiling water for 20 minutes, and drained well cup is 140g).

6 pandan leaves, divided into two portions 4 to 5 tbsp peanut oil and tied into knots. 2 tsp roasted belacan, crumbled 500ml coconut milk. 3 tbsp brown sugar 1⁄2 red onion (or 2 big shallots), sliced thinly. 3 tbsp gula melaka 3 stalks lemongrass, white bottom part only, 1 tsp sugar bashed to release essential oils. 30 grams paste mix with 1/2 cup of water, 3 cloves garlic, bashed lightly. discard seeds 5 slices ginger. 1 large red onion, halved and sliced 1/2 red onion, sliced thinly. 3 pandan leaves, knotted 1 teaspoon salt Salt to taste 1 tbsp sugar

31 Pandan Infused Nasi Lemak (con't) Making Nasi Kerabu Kedah

Toppings Ingredients ! quail egg, hard boiled For the rice 1 cucumber, sliced 2 tbsp Ghee Oil (can replace with butter) 1 cup of peanuts, fried 1⁄2 chopped onion 2 cups of anchovies, fried 1 minced garlic clove 1 cup basmati rice

Method 1 tbsp turmeric 1. For Rice: put all ingredients including 1 1⁄2 cups chicken broth 1 pandan flavoring in a rice cooker, stir and salt and pepper mix seasoning well. Cook for 30 minutes.

For kerabu 2. For Sambal: Blend ingredients A to C 120g Cabbage separately. Next, heat about 2 tbsp of oil in 110g Long Bean s a wok over moderate heat. Fry the blended 110g Kacang Botol (four angled bean) shallots and galangal (Group A) until 60g Laksa Leaves fragrant for 6 to 8 minutes. Add blended 20g Bunga Kantan (ginger flower) fresh chilies and dried shrimps (Group B), cook until fragrant for 8 to 10 minutes more. Toppings Then add blended dried chilies (Group C) 1 stir and cook until aromatic for 10 to 12 1/2 salted egg minutes. The oil should start to separate. Mix in roasted belacan, brown sugar, gula Method melaka, sugar, tamarind paste, red onion, 1. For Rice: Melt 1 tbsp butter in saucepan, add onion and and pandan leaf. Keep stirring and let it garlic, cook until softened. Add rice and turmeric; stir to simmer for about 15 minutes. Then season coat. Add remaining ingredients, bring to boil in a rice cooker. Cover and simmer 17 - 23 minutes. Stir in with salt, and add sugar if necessary, and remaining ghee oil, remove bay leaf and set aside. cook for another 6 to 8 minutes. Serve 2. For the kerabu salad: Put all the vege in a chopper, warm. chop all the vegetables (not finely chopped) and set aside. 3. Assemble rice and sambal. Serve with 3. Assembling the dish: You can choose to mix the salad hard boiled quail egg, slice of cucumber, with the rice or you can place the salad as a side dish, peanuts and fried anchovies. topped with a fish cracker and half a salted egg.

32 Making Ginger and Lemongrass Rice

Ingredients for the rice 1 cup of Rice (I prefer to mix with 30% of brown rice) 1 1/2 cup of water 2 pcs of lemongrass (smashed) 30g of ginger (sliced)

Toppings Chicken, beef or fish serunding.

Method 1. For the rice: Mix all the ingredients in the rice cooker and cook it for 25 minutes.

2. To assemble: Serve the rice with chicken, beef or fish serunding.

Assembling Nasi 3 Benua

1. Using an ice-cream scoop, make 3 mounds of each type of rice: 1 for the Pandan Infused Nasi Lemak, 1 for Nasi Kerabu Kedah and 1 for Ginger and Lemon Grass Rice.

2. Place their respective toppings and serve with a side of sambal.

3. Enjoy.

33

Baked For Rendang Paste 2 tbsp of rendang spice blend 1 cinnamon stick Rendang 1 star anise 50g oil Chicken 500ml thick coconut milk 3 tumeric leaves, thinly sliced 3 kaffir lime leaves, thinly sliced Roulade 50g ready to use Salt to taste 50g gula Melaka Baked Rendang Chicken Roulade is a 20g brown sugar wonderful treat for an iftar treat or any 3 boneless chicken thighs special occasion and quick enough for a 2 tsp salt weeknight meal. Chef Shafiq makes it extra 2 tsp white pepper special with his special rendang paste and shows us how in this recipe. To prepare blend all of the above in a food processor to form paste, and set aside.

Ingredients Method

1. In a heavy bottom saucepan, add oil and For Rendang Spice Blend sauté spice blend with cinnamon stick and star anise till fragrant. Add coconut milk 30g dried chilies, soaked in hot water to and stir over medium heat and bring to a soften and discard seeds boil. 300g shallots, peeled and sliced 4 cloves garlic, peeled and sliced 2. Reduce heat and cook until the gravy 5cm ginger, peeled and sliced thickens. Add kerisik, turmeric leaves, kaffir 4 stalks lemongrass, diced lime leaves, salt and sugar to taste. Cook 2cm galangal, peeled and diced until the gravy is reduced to 1⁄4 of the 2cm turmeric root, peeled and diced original weight. 30g caster sugar

35 Method (con't)

3. Marinate each boneless chicken thigh with 2 tsp of salt, 2 tsp of white pepper and 1 tbsp of rendang paste. Beginning at the narrower end of the boneless chicken thigh, roll up as you would a jelly roll and secure the roulade using aluminum foil. To maintain the shape well, simply twist both ends of the foil tightly, keep the roulades in the chiller overnight.

4. Preheat an oven to 160 degrees celsius for 15 minutes and bake the roulades for 30 minutes until cooked. Keep the oven on but increase the temperature to 200 degrees celsius and switch to the function with top heat only.

5. Once the roulades are cooked through, remove the foil entirely to expose the skins, place the roulade back into the oven on a rack with a pan inserted below. (this is to collect any drippings from the roulades that can stain on your oven base)

6. Bake for another 15-20 minutes for the skin to crisps and brown. Once the roulades are golden brown, remove and let rest for 5 minutes before serving.

7. You can serve the baked rendang chicken roulades alongside some more sambal. Add a -style pandan infused nasi lemak by wrapping it in sliced cucumber topped with fried peanuts, fried anchovy and a tiny slice of quail egg. Simply refer to the recipe from Nasi 3 Benua.

36

Method (con't)

2. Sauté sardine fish fillet and garlic: While the Laksa water is coming to a boil, heat the in a large sauté pan over medium heat. Add the half of fish fillet and cook slowly until it becomes a Carbonara floss. Add the garlic (optional) and cook another minute, then turn off the heat and put the fish and garlic into a large bowl.

Serunding 3. Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the Ikan Pasta cheese. 4. Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, This recipe is a is a tribute to all of the uncovered, at a rolling boil. many multiracial families in Malaysia with its delightfully harmonious blend of flavors. 5. Toss pasta with fish fillet/ cheese : When the pasta is al dente (still a little firm, not mushy), use Imagine a marriage of laksa, carbonara tongs to move it to the bowl with the fish and pasta and serunding ikan - it is bound to garlic. Let it be dripping wet. Reserve some of the pasta water. Move the pasta from the pot to the tantalise your tastebuds. You can thank Chef bowl quickly, as you want the pasta to be hot. It's Shafiq for this delicious Ramadan treat. the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool Ingredients just enough so that it doesn't make the eggs 1 tbsp olive oil or unsalted butter curdle when you mix them in. (That's the tricky part.) 500g sardine fish fillet (from a can, remove bones)

1-2 garlic cloves, minced, about 1 teaspoon (optional) 6. Add the beaten egg mixture: Add the beaten 3-4 whole eggs eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta 1 cup grated parmesan cheese water back to the pasta to keep it from drying 1 pound spaghetti pasta (or fettuccine) out. Salt and black pepper to taste 7. Pre heat the pan and sauté the garlic and the 80g fresh laksa leaves, chopped another half of fish fillet until brown then add the 30g bunga kantan, chopped pasta and cook for 3-5 minute more to make sure all the item cook well. Add on the laksa leaves and bunga kantan (chopped).

Method **Serve at once with the rest of the parmesan 1. Heat pasta water: Put a large pot of salted and freshly ground black pepper. If you want, sprinkle with chopped laksa leaves and bunga water on to boil (1 tbsp salt for every 2 quarts of kantan. water.)

38 Cardamom Rice Pudding

Cardamom rice pudding is a South Indian- inspired recipe. Warm and comforting, it is also a very hearty .

Ingredients Put rice, milk, cardamom and sugar in a 1 liter (32 oz.) milk pot and stir on low heat. Keep stirring 1/2 cup short grain rice for 20-30 minutes after it starts to boil. 1 tsp crushed cardamom seeds Mix cornstarch with a bit of water until 1 cup white sugar the mixture is smooth. Add mixture to 1/4 cup corn flour or corn starch the pot. Stir for 4-5 minutes. 2 tbsp of rosewater Serve warm.

Method Tip Wash rice and boil with 2 cups of water If you would like your rice pudding cold, until water is soaked into rice. pour pudding into bowls and chill. Serve with sprinkled cinnamon on top. 39

3. Grease an 9″ round pan with butter. Pineapple Place one pineapple slice in the middle. Cut the rest of the pineapple slices in half and Upside- arrange it circling the centre slice. You can now either cut your cherries in half to place in the middle of each pineapple slice or, if Down Cake you’re cherry crazy, add them in whole. They are mainly there to add a pop of It’s the type of cake your mom or colour. grandmother probably made all the time.

Packed with love and good memories, this 4. In a pan over medium heat; melt 6 classic is really hard to come by. tablespoons of sugar in 8 tablespoons of pineapple juice. Remove from the heat as Ingredients soon as your sugar mixture turns light 1 cup butter golden brown. Immediately pour this gooey 3/4 cup sugar good stuff over your arranged pineapple 3 eggs slices, as evenly as possible. 5 tablespoons warm milk 1 cup flour 5. Pour the batter over the pineapple slices 1 1/2 teaspoons baking powder and gently spread to even out the top. Bake 1 can pineapple slices (8oz can) the cake for 35 to 40 minutes.

For Syrup 6. Let the cake rest for 5 minutes before 6 tablespoons sugar carefully inverting the cake pan onto a 4 tablespoons pineapple juice plate. It should come out easily. Let the

Method cake cool slightly before cutting. It’s best 1. Preheat the oven to 165 degrees C. served warm. If you have that vanilla ice 2. Make the cake batter by first beating cream on hand though, oh man, forget the butter and sugar until it’s light and about your waistline lah! fluffy. Add the eggs and warm milk and continue to beat for another 2 minute or until well combined. Lastly, add the flour, baking powder and salt. Mix lightly until just combined. (Tip: Do not over mix once you’ve added the flour or your cake won’t be very pretty.) Set aside.

41

Chocolate Method 1. Mix the grated coconut with salt. 2. Mix both glutinous and rice flour. Chip 3. Add pandan extract to water. Stir and mix. Ondeh- 4. Add mixture to flour and mix with your hands. The texture would feel elastic, almost like playdough. If it feels too dry, Ondeh add some water: 1 tsp at a time. If it is too moist, add flour 1 tsp at a Traditionally, ondeh-ondeh is sweet green- time. The dough should not stick to your colored glutinous rice balls covered in fingers. grated-coconut. Just imagine chewy 6. Divide dough to roughly 18 balls, about 9- bombs filled with liquid coconut sugar. 10mg each. When you pop one in your mouth, there is 7. Take one ball, roll and flatten. Add 1/2 an exquisite explosion of sweetness that is tsp of chocolate chips. Shape the dough really quite addictive. Try making one and into a ball to cover the filling. find out why , Malaysia, Brunei and 8. In a small pot, bring water to a boil with has a love affair with the ondeh- the knotted pandan leaf inside. Put the balls ondeh. in the pot one by one. You will know that it is ready when it floats to the top. We've given the ondeh-ondeh a new twist 8. Remove cooked balls with a strainer, then and used chocolate chips instead of coconut roll the balls around a plate of grated sugar for a delectably soft crunchy filling! coconut until it is evenly coated. Here is the recipe. Let it cool and serve. Ingredients

60g glutinous flour 30g rice flour 50g freshly grated coconut 1/8 tsp pandan extract 1/4 tsp salt (2g) 5 tbsp water (75ml) 53g chocolate chip 1 pandan leaf, knotted

43

If you prefer working with your hands instead, sift the flour and salt into a bowl, then scatter the chopped butter onto the mixture. Using only the tips Mini of your fingers or a cutter, work the mixture together until it resembles fine sand (a few blobs of butter won’t ruin it!) Work quickly with minimal handling to ensure that not too much heat from the friction of your fingers is melting the butter into the Durian flour. Add a little bit of the ice water at a time until the dough forms a ball. You might not have to use the entire amount of water, so use as little water as possible to prevent shrinkage during baking. Wrap in Tarts cling film and refrigerator at least 30 minutes, but again 2 hours would be better. This is a very simple recipe for durian tarts that will help you win over your in-laws (especially if Heat the oven to 200 degrees Celsius. they love eating ). And what better time especially when the durian season is in full Scatter flour on your work surface as well as on your rolling pin. Roll the pastry to 0.2 cm thickness, turning swing? This easy-to-follow recipe makes 18 mini it as you roll so that it resembles a large roundish durian tarts and looks really good sitting on shape. Using a round cookie cutter, cut out shapes of your dining table. the dough which are slightly bigger than the size of your mini tart tins; (I use the aluminium foil mini pie Make the Shortcrust Pastry containers which comes in bags of 40). Press a cut out shape of dough into a mini tart foil until it forms an even base which covers the bottom and sides of the foil. Arrange 9 mini tarts on a baking tray and bake for 7 minutes in the preheated oven. Remove Ingredients and cool. Repeat with the remaining tarts until done.

180g/6oz Fine Pastry Flour (I use 00 Flour) 90g/3 oz French Butter (I use L’Escure) 1 fat pinch Ground Sea Salt (I use Maldon) 2 tbsp ice cold water

Method Sift Flour and Sea salt into food processor. Cut cold butter into small pieces and put that into the food processor. Process for 20 seconds. Add ice cold water a little at a time, just enough for the dough to come together as the machine runs.The dough should come together quite quickly, so do not leave it unattended. Turn off the machine, scrape all of the dough out and form it into a ball. Wrap it in cling film and refrigerate for at least 30 minutes, but preferably for at least 2 hours.

45 Whip up the Durian Cream Filling

Ingredients

2 Large Durians (preferably Musang King, as durian tarts taste best with this type) 500 ml of whipping cream or double cream

Method

Remove the flesh of the durian into a bowl. You don’t want any hard bits so as difficult as it might be, don’t scrape the sides of the seed for every last bit! Beat the flesh of the durian with a wooden spoon vigorously until it is creamy.

Whip the cream to a stiff peak with a whisk. I like to keep the cream cold before beating and refrigerate my whisk and metal bowl beforehand. This may take several minutes, but think about how wonderfully toned your arms will be, so make sure to switch sides!

Fold in half of the whipped cream into the bowl with the whipped durian flesh. Ideally you would want to spoon in 2 heaped tablespoons of the filling into each prefaced tart case; (so this is roughly about 2 durian seeds per tart if you’re obsessed with accuracy). Top each tart with 1 heaped tablespoon of whipped cream and smoothen to a peak, or pipe it on top off the durian filling for a more flourished finish, then decorate your durian tarts with a sprig of mint to simply impress your neighbours and in-laws.

46 BONUS

Print as many copies of the following recipe sheet to personalise your favorite recipes Recipe

Prep Time Cooking Time Serves Difficulty level Rating

Ingredients

Method

Best paired with.. APPENDIX

Helpful resources. HELPFUL RESOURCES

For your convenience, we have listed several Just in case you are based internationally, links here that may be helpful for those you will find the following useful: based in Malaysia.

Metric Conversion Calculator 1. Fave - Ramadan Food Deals Glossary of Malaysian Ingredients

2. ESH - Kitchen Appliances Google Drive - Storage for e-recipes

3. Honest Bee - Online Grocer

4. Lazada - Kitchen Equipment The links in this section may include information, products or services by third 5. 11th Street - Ramadan Deals parties. Third party materials comprise of 6. Kaodim - Catering Services products and opinions expressed by their

7. TableApp - Dining Membership Programme respective owners. As such, Butterkicap does not assume responsibility or liability for any 8. Papa Delivery - Food Delivery Third Party material, services or opinions. 9. Butterkicap - Glossary of Malaysian Publication of such Third Party material or Ingredients services is simply a recommendation and

10. Butterkicap - Best Places to Buy Baking expression of our humble opinion on the Ingredients in Valley value they may bring to you.

11. Butterkicap - 10 Clever Baking Substitutes

12. Butterkicap - Hari Raya Emergency Menu

13. Butterkicap - 6 Easy Raya Recipes

50 About Chef Shafiq Sharom Credentials Diploma in Culinary Arts Kuala Lumpur Metropolitan University College

Experience 1. Food Aid Foundation Ambassador Chef 2. Nourish Magazine - Research Chef 3. *Wholesome Penang Dining* - Executive Chef

Awards 1. Vice Chairman of Youth Profesional Culinaire Association Malaysia (PCA) 2. WorldChefs Young chef Ambassador of Asia - Malaysia (WACS)

51 What Does Food Aid Foundation Do?

Food Aid Foundation is a non-profit governmental organization (NGO) that is a ‘Food Bank’ where manufacturers, distributors, wholesaler, retailers,companies or people can donate their unused or unwanted foods which will then be collected and distributed to charitable/welfare homes, volunteer welfare organisation, refugees community, poor families, destitute and soup kitchen.

52 Hi from Butterkicap!

We are a new kind of food platform that is dedicated to creating a positive impact on people’s lives and sharing the power of good Malaysian food to unite and bring the best of everyone together.

We hope to inspire and encourage people to live as how our grandparents did – with open hearts and open homes – where neighbors, friends and families would always gather together over food and connect, and where the flavors of our different cultures blended beautifully and constantly evolved.

This is why our tagline is “Bringing People and Flavors Home”. It is an extension of our vision – spreading happiness and building friendships through the power of Malaysian food. We hope to achieve this by empowering people with the information and tools they need to make this happen, such as this e-book, or the many cooking videos we have produced or the heritage Malaysian recipes we have archived on www.butterkicap.com

53 THANK YOU

Thank you so much!

We hope you've enjoyed this e-book as much as we've loved creating it for you. We can't thank you enough for your generous support for both Food Aid Foundation and Butterkicap.

We appreciate each and every one of you for taking time out of your day or evening to read this, and if you have an extra second, we'd love for you to share your thoughts or even photos of the food you've made by following the e-recipe book.

Please message us on Facebook with your comment and thoughts, or if you would rather say hello on Twitter, we're @butterkicap. You can also share photos of your food with the world when you hashtag #butterkicap.

Thanks again and we wish you a wonderful Ramadan ahead.

The Butterkicap Team

54 Butterkicap, A-13A-12A, Atria Sofo Suites, Jalan SS22/23, Damansara Jaya, 47400, Petaling Jaya

T 03 7731 7037 E [email protected]

@butterkicap

www.butterkicap.com

(c) Copyright Butterkicap by Ketara Media.. All rights reserved. No part of this publication shall be reproduced, transmitted or sold in whole or in part in any form, without the prior written consent of the authors Butterkicap and Food Aid Foundation. All trademarks and registered trademarks appearing in this guide are the property of their respective owners.