GULAI AYAM KUNING

1 whole chicken - cut into bite size
10 stalks of lemongrass ( serai)- smashed
4 pcs of asam keping (Garcinia)
4 pcs potatoes - cut into quarters (forgot to take picture)
200ml packet coconut milk
3 cups water
1 daun kunyit

To blend or pounded finely:
1 pc onion
 10 pcs shallots
 1 inches ginger
 1 inches fresh tumeric or 2tsp tumeric powder (here I use powder)
  5-15pcs bird eye chillis

Method:

1. In a sauce pot add in the water, coconut milk, lemongrass, asam keping, daun kunyit and the blended paste,  bring to boil.

2. Add in the chicken and potatoes, cook until tender. Serve.

SOYA SAUCE CHICKEN (LO KAI in cantonese)

Recipe: 10 pcs chicken drumsticks and wings marinate with
3/4 cup soya sauce
1 tbsp dark soya sauce
2 - 3 tsp Chinese five spice powder (if you don't have subtitute with cinnamon powder/mix spice/garam masala)
pepper

Note: if using 1 whole chicken, please do not cut into small pieces just leave its as it is and marinate with the above ingredients at least 2 hours as the longer the better. Can substitute with pork belly 1 inches thick strips.

In a wok add in 1 cup oil to fry (browning only) the chicken for few minutes in batches, removed put aside.

2.  After frying the chicken removed the oil with remainder 2 tbps oil in wok, add in few garlic pips, 2 pcs star anise and cinnamon barks to stir fry for a while.

3. Add in 1 to 2 bowls of water plus the remaining marinated sauce.

4. Add in the fried chicken pieces to simmer, season with salt, pepper and some sugar to taste.Simmer chicken to cooked and the sauce reduce to your preference.

Serve with rice, slices of cucumber, coriander and homemade chilli sauce.

Chilli sauce to blend and cook for few minutes :
 6 pcs fresh chilli
6 pcs bird eyes chilli
3 pips of garlic
salt, vinegar and sugar to taste

GULAI IKAN TENGGIRI (MACKEREL) DAN UDANG (PRAWNS)

6 pcs. Spanish Mackerel (Ikan Tenggiri) season with salt, pepper and 2 tsp. tumeric powder.
2 round  brinjals - cut into wedges
15 pcs lady's fingers
2 heap tbsp of tamarind pulps mix with 1 liter water
TO BLEND:
2 red chillies
10pcs shallots
4 pips garlic
a few slices of ginger
1 pc. torch ginger (bunga kantan)-here, I add in some slices of the flower to blend, remainder cut into half to add into the gulai during cooking. 

Brinjals and lady's fingers are fry with oil or you can blanch in hot water for a few minutes.

saute the blended ingredients with oil until the oil separated from the spices and aromatic.

Add in the sieved tamarind water to boil, add in the fish, prawns, torch ginger and cooked vegetables. Taste and season with salt and a bit of sugar.

serve with cooked rice