By SGN | 13 Mar 2026
Ayam Mesak Merah
Feeds 4-6 Pax
Ingredients:
Recipe Marinate the chicken
Cooking the chicken
Making the sauce
Ingredients:
- Oil
- 4 Pandan Leaves
- Salt
- Sugar
- 1 tbspTurmeric Powder
- 3 tbsp Rice Flour
- 2 Cinnamon Sticks
- 5 Cardamom pods
- 8 Cloves
- 2 Star Anise
- 3 Bay Leaf
- 5 Big red onions
- 5 Pieces of garlic
- 1 Knob of ginger
- 1 Whole chicken (cut into 10 pieces)
- 1 Bottle chili sauce
- 3 Fresh Tomatoes
- 5 Fresh chilies
- 1 Packet of raisins
- 1 Pack of fried crispy shallots
Recipe Marinate the chicken
- In a bowl, add your cut up chicken, rice flour, turmeric, and 1 tbsp salt.
- Set aside to let it marinate for about 1 to 2 minutes
Cooking the chicken
- Pour oil into the pan to shallow fry the chicken 80% of the way through. When the smell of the chicken starts to appear you can pull out your chicken in another 2-3 minutes
- Pull out the chicken and dry it on a paper towel. Leave the oil in the pan to fry the sauce next
Making the sauce
- In the leftover oil in the pan, on a low heat, add your pandan leaves, cinnamon stick, star anise, cardamom, nutmeg, cloves, sliced garlic, sliced ginger, and sliced onions. Stir fry until onions are golden brown and fragrant
- Next, add cubes of galangal and add a bottle of chili sauce, reduce the sauce slightly so it’s a thicker consistency
- After about 5 minutes, add your tomatoes, chicken, half of your shallots, and half of your raisins. Let it simmer in the sauce for another 2 or 3 minutes so the sauce is absorbed by the chicken.
- Remove from the pan and garnish with more shallots and raisins to your liking.
Sambal Goreng Tempeh
Feeds 4 Pax
Ingredients:
Recipe
Preparing your Tauhu and Tempeh
Frying the sambal
Ingredients:
- Oil
- Salt
- Sugar
- 3 Big onions
- 5 cloves of garlic
- 1 stalk of lemongrass
- 1 knob of blue ginger (galangal)
- 3 pieces of fresh chili
- 2 packets of tempeh
- 2 blocks of tauhu
- A bunch of Long beans
- A pack of stinky beans (optional)
Recipe
Preparing your Tauhu and Tempeh
- Slice your Tauhu into bite sized pieces and Tempeh into thin slices.
- Into a deep pan of preheated oil, add your tauhu and tempeh in to shallow fry until golden brown
- Remove from the oil and allow it to drain on a paper towel
Frying the sambal
- On a low heat with a bit of oil from the previous steps, add your lemongrass, sliced onions, garlic, and galangal. Fry until onions are golden brown and fragrant.
- Add your cut long beans, stinky beans, and chilis and stir fry for another 5 minutes
- Note: If you’d like it to be spicier, you can chop up your chili or add more as desired
- Once the beans are about done, add your fried tauhu and tempeh to the pan and fry it together for another 5 minutes to allow the flavours to mix together.
- Season with salt and sugar to taste
- Add the shallots at the end and give it one final mix before plating
Goreng Pisang
Feeds 4 Pax
Ingredients:
Recipe Preparing the bananas
Frying the bananas
Ingredients:
- 1 kg Ripe Bananas
- Sabah Banana (Pisang Kepok)
- Lady Finger Banana (Pisang Mas)
- Cold Water
- 1 tsp Salt
- 5 tbsp Sugar
- 1 kg Rice Flour
- 1 tsp Baking Soda
- Egg
Recipe Preparing the bananas
- In a bowl, mix in your rice flour, salt, sugar, baking soda, and eggs
- Slowly whisk the mixture while pouring in your cold water
- Look for a steady thin stream when pouring from a height as an ideal consistency
- When using larger plantains, slice your bananas down lengthwise. If using normal bananas, can place it directly into the dredge
Frying the bananas
- In a deep pan, pour about 3-4 inches of oil in and preheat it.
- To test if the oil is ready, gently flick some water on to it and listen for a sizzle
- Once the oil is hot enough, gently place in your bananas and do not agitate it.
- When the batter gets crispy, then you may flip over the bananas to get an even fry on both sides
- Once the batter is crispy golden brown, remove from the oil and allow it to cool and drain on a paper towel.
