1. Tau Foo Fah by Chef Sharizan Azali

A silky smooth soybean pudding with a sweet syrup that can be served cold on a hot day or warm on a rainy day. This recipe, by Chef Sharizan Azali, will make anyone struggle to put their spoon down!

Here’s what you need:

• For the soybean pudding:
• 500 grams of dried soybean
• 3 litres of water
• 2 pieces of pandan leaves (optional)
• 1 cheesecloth 2 tsp of glucono delta-lactone (GDL)
• 1 tsp of cornstarch
• 1 cup of warm water

For the sugar syrup:

• 300 grams of castor sugar or gula melaka
• 200 ml water
• 1 piece of pandan leaf
• 2 inches of ginger (optional)

Method:

To make the soybean pudding:

1. Soak the dried soybean in water for at least 8 hours or overnight.
2. Blend the soaked soybean with 3 litres of water. Once smooth, strain the soybean extract into a pot using the cheesecloth.
3. Now, boil the soybean extract with the pandan leaves over low heat. Remember to stir occasionally to avoid it from overboiling and spilling from the pot.
4. Once it’s boiled, set aside and let cool to about 80⁰C. Once cool, remove the pandan leaves.
5. In a separate bowl, mix the cornstarch and GDL with the cup of warm water.
6. Transfer the mixture into a 5-litre plastic container and pour in the cooled soybean extract. Do NOT stir or whisk this mixture.
7. Next, remove any bubbles that form on the surface and allow it to curdle for an hour or two.

To make the sugar syrup:

• Boil the sugar, water, and a piece of pandan leaf in a pot. (Optional: Add ginger for that extra kick.)
• Once the sugar syrup is melted, set aside to cool.

To complete the dish:

• Once the soybean has curdled, use a flat stainless steel spatula and scoop the soybean curd into a serving bowl.
• Complete this dessert with a spoonful (or more) of sugar syrup. You can enjoy this cold or warm.
  
  
  PS. Watch our IGTV for a simplified version of this dish.

2. Badak Berendam by Chef Nazri

Rich and creamy with an explosive centre of sugary goodness. Here’s a decadent treat, by Chef Nadzri, to satisfy any sweet tooth.

Here’s what you need:

For the dough:

• 2 cups of glutinous flour (tepung pulut)
• 1 cup of water
• 1 tsp of salt Pandan essence
• Green colouring

For the sauce:

• 3 cups of coconut milk
• 3 tbsp of rice flour
• 1 tsp of salt
• 1 pandan leaf

For the filling:

• 1 cup of freshly grated coconut
• 2 tbsp of caster sugar
• 2 tbsp of gula melaka
• ½ tsp of salt
• ½ tbsp of soft flour (optional)
• 1 pandan leaf

Method:

To make the filling:

1. In a pan, heat the grated coconut, sugar, and gula melaka.
2. Next, stir in the pandan leaf.
3. Gradually add caster sugar to your liking.
4. Add in flour to bind the ingredients.
5. Continue cooking on low heat until the filling is well-mixed.

To make the sauce:

1. First, add a little bit of water to the rice flour to make a slurry.
2. Then, mix all the ingredients for the sauce into a pot and stir it slowly under low heat.
3. Allow the sauce to simmer, making sure that it doesn’t lump or curdle.
4. Add salt to taste.

To make the dough:

1. Combine the ingredients for the dough in a bowl and mix them well. Once it’s well mixed, knead until it forms a smooth soft dough. Your dough is done when it’s smooth and soft.
2. Tip: Add in some rice flour if the mixture is too wet or water if the mixture is too dry. If the dough is too hard, your dish may end up tough and chewy!
3. Divide the dough into small balls.
4. Using your hands, flatten the balls and fill the centre with a spoonful of your cooked filling into it. Roll them in your palms to form a smooth ball.
5. Once you have all the balls ready, cook them in a pot of boiling water. Remove the balls when they start to float to the surface.

To complete the dish:

1. Serve the cooked balls in a bowl with the sauce. You can now enjoy your bowl of badak berendam!

PS. Want a simplified version of this dish? Watch this video.

3. Ayam Percik Kelantan by Chef Sharizan Azali

Usually roasted or grilled, this juicy chicken has the perfect balance of sweet and sour. Marinated in different spices with a creamy sauce, this recipe by Chef Sharizan Azali, will transport you back to Kelantan and the heart of what Ramadan food has to offer.

Here’s what you need:

1 whole chicken - cleaned and quartered

For the marinade:

• 3 cloves of garlic
• 5 shallots - peeled
• 2 inches of young ginger
• Salt and sugar to taste

For the sauce:

• 500 ml of coconut milk
• 5 shallots - peeled
• 5 bird’s eye chilli
• 1 inch of young ginger
• 3 stalks of lemongrass
• 1 piece of tamarind peel
• Palm sugar (Gula Nira)
• Salt

Method:

To make the marinade:

1. Blend the garlic, shallots, and ginger to a smooth paste. Season well with salt and sugar.
2. Coat the chicken with the marinade and leave overnight for best results.

To make the sauce:

1. Blend shallot, cili padi, young ginger, and lemongrass to a smooth paste.
2. In a pot, simmer the paste with the coconut milk, tamarind peel, and some salt over low heat. Make sure it doesn’t boil to avoid the coconut milk from splitting.
3. After 10 minutes, remove the tamarind peel and season the sauce with some palm sugar and salt. Remove from heat and allow it to cool down.
4. Roast the chicken over a barbecue pit or in the oven (220⁰C for about 30 to 40 minutes or until cooked).
5. While it cooks, baste* the chicken with the sauce throughout the roasting and baking process. This will allow the chicken to have different layers of sauce by the end of the cooking process.
6. Serve on a plate when ready!

Did you know? Traditionally, chicken parts are dipped in the sauce repetitively throughout the cooking process until the sauce is finished and the chicken is well-roasted.

* baste: to lather fat or juice over meat during the cooking process to keep it moist.

4. Potato Patty with Spicy Soy Sauce by Chef Nur Khairunnisak

It’s both good as a side dish or a snack on its own. This potato patty recipe by Chef Nur Khairunnisak, will not only put your potatoes to good use, it’ll leave you salivating for more.

Here’s what you need:

For the patty:

• 100 gms of potato
• 50 gms of onion
• 30 gms of garlic
• 30 gms of ginger
• 10 gms of spring onions
• 10 gms of English parsley
• 50 gms of minced beef or chicken
• Cooking oil
• Salt
• Black pepper

For the casing:

• Tofu puffs
• 2 eggs

For the spicy soy sauce:

• 30 gms of bird’s eye chilli
• 15 gms of garlic
• 50 mls of soy sauce
• 2 pieces of calamansi
• Sugar
• Salt

Method:

To make the casing:

1. Cut an ‘X’ on one side of the tofu puffs.
2. Beat the egg and keep aside.

To make the potato patty:

1. Brunoise* the onions and ginger, chop the garlic, and slice the spring onion and English parsley thinly.
2. Bring a pot of salted water to a boil. Meanwhile, peel the potatoes and cut them into cubes. Boil the potatoes until soft. Once ready, drain the water, mash the potato, and leave aside.
3. In a pan, heat up some oil and saute the garlic, onion, and ginger until fragrant.
4. Add in the minced beef or chicken. Add in salt and black pepper to taste.
5. Once cooked, place the mixture into a mixing bowl with the mashed potato, spring onions, and English parsley. You can add in more salt and black pepper if you like. Mix until the ingredients are well-combined
6. Stuff the tofu puffs with the mixture.
7. Fill a pot with cooking oil. Once it’s hot, coat the filled tofu puff in the egg mixture and deep fry it until golden brown.

To make the spicy soysauce:

1. Clean the bird’s eye chilli and peel the garlic.
2. Then, blend the bird’s eye chilli and garlic with some sugar and salt.
3. Remove the sauce into a bowl and add soy sauce and calamansi juice to your preference.

To complete the dish:

1. Pair your potato patty with some spicy soy sauce and your dish is ready!

* brunoise: to cut into small cubes.