(Nenek’s lemongrass chicken recipe)

1 chicken cut into pieces or purchase chicken pieces
1 or 2 cans of coconut milk.
3 stalks of lemon grass, cut 4 inches above the bulb and smashed in the mortar
1 or 2 teaspns chilli powder or paste
1 teasp of tumeric.


Place chicken, lemon grass, chilli and tumeric in pot.
Over medium mix the stuff together and let cook for a few minutes until water from the chicken is absorbed,
Pour in the coconut milk – one can is sufficient but if you want more sauce, throw in the other can too.
Add salt to taste.
Serve with rice.

For fish

Place coconut milk in pot with chilli and tumeric and lemon grass.
Bring to boil and simmer for about 5 minutes,
Add fish for about 10 minutes. Donot overcook fish.



1 chicken cut into bite pieces or use 2 lbs of boneless, skinless chicken breasts cut into small pieces, washed.
1 big onion, half sliced, half minced
8 cloves of garlic, 4 sliced, 4 minced
2 inches of fresh ginger, 1in. sliced, 1 inch chopped fine

2 large potatoes peeled and quartered
2 large tomatoes, quartered

Seed spices:
6 cloves
3 star anise
2 sticks cinnamon
4 cardamons

3 or 4 tablespoons of curry powder

1 can coconut milk ( use lite 15% saturated fat, other kind is 70% sat fat) or 4 tablespoons of plain yogurt (not fat free).


Put chicken pieces in a bowl with curry powder, and minced onion garlic and ginger, mix and let stand for ½ hour or so.
Heat oil. When hot, saute the seed spices for a few minutes. Add sliced ginger, garlic and onion until brownish and fragrant. Turn heat to medium.
Add chicken, stir around for 5 minutes, add some water, and add tomatoes, let simmer

for about 10 minutes, adding more water when dry.

Add potatoes.

Add water to cover chicken and let boil for 5 to 10 mins.

Add coconut milk or yogurt and let simmer until cooked. Stir every now and then.


8 pieces chicken
2 inches ginger, sliced
2 tablespoons light soy sauce
1 tablespoons thick soy sauce (optional)
2 tablespoons oyster sauce
1 tablepn oil
2 teaspns sesame oil
1 chicken stock cube
2 cups water
1 tablespn cornstarch


Heat oil and sesame oil in frying pan.
Stir fry ginger for a few mins. Toss in the chicken.
Stir fry for about 5 mins.
Add water, soy sauces, oyster sauce and the stock cube.
Bring to boil , then lower heat and let simmer.
Mix cornstarch with some cold water in a bowl and toss that in.
Heat until the sauce thicken.



A box of puff pastry – store bought. It must be the flat kind, not in cup form.
2 Chicken breasts diced – cut into cubes about ½ inch size
2 big potatoes, diced
A big red onion diced
2 tablespoon curry powder, mixed into paste with some water
3 tablespoon oil
½ cup chopped coriander leaves
salt to taste

Heat up the oil and sauté the onions until soft.
Saute the curry powder paste for about three minutes, until aromatic.
Put the chicken in and stir around for a few minutes.
Add about a cup of water and stir the contents around. Do not let it stick to the pot.
Add potatoes.
Bring to boil, adding water if it gets too dry.
Cook until potatoes and chicken are cooked. Salt to taste.
Let cool.
Open up the puff pastry and cut into 9 or 12 squares.
Place about a teaspoon or more (depends on how big the square is) on a piece of puff pastry. Dip finger in water and run it around the square of pastry and seal the filling. Press fork around edges of pastry.
Brush milk on top of pastry.
Put in 350 degress oven until golden brown.

Note: Preheat oven for about 10 minutes.

LUCY’S ROTI RECIPE (written when she was about 9)

here is the roti recipe:

it makes 14 rotis but you can add more water (no salt for the extra water)for every extra cup of flour. 4 cups flour,2 cups water, 1 pinch salt (Disolved in the water)

the flour is in a mixing bowl /or an electric mixer then add a little bit of water at a time but stop pouring when the dough balls up.after that knead it abit and then make it into balls (about 1 1/2 inch).then set them in oyil for 2 hours. and then flatten each one (in turn) till it is see through then, take one side kind of wiggle it about to the center, then take the other side and wiggle it to the center. Then hold each end and beat it on the board to lenghten it. Then coil one end sideways in one direction, then coil the other end in another direction. Then plop one curled end on top of the other. Then keep it in oil for a couple more hours.

When ready to eat, flatten each coil to a round thin shape and fry on a flat pan. smash it up a little before serving to make it flaky.




1 whole chicken, skin it and cut into four quarters
1 whole bulb of garlic, peeled and chopped
3 inches of ginger:-1 inch peel and julienne very finely
-2 inches slice coarsely with skin and mash with the back of a big knife
4 cups of rice, washed and drained
¼ cup Chinese wine
2 tablespoons sesame oil


Marinate chicken with wine, sesame oil and ginger (the coarsely sliced and pounded ones) for about 1 hour. Ramas ramas budak chicken tu.with the ginger.
Steam chicken in a steamer (of course lah!) until cook.
Fry chicken skin until all the fat comes out (yummy!!!).
Saute garlic and julienned ginger in chicken fat (add more oil if not enough fat from the skin) then add the washed and dried rice and fry until brown.
Place rice in rice cooker, add 8 cups of broth from the steamer (you can cook more rice, just add the correct amount of water) and a couple of small chicken stock cubes.
Add more water to the pot if needed to make watery soup. Add some greens, a couple of chicken stock cubes and salt to taste.
Chop chicken up into bite pieces, arrange on a bed of lettuce, add sliced tomatoes and cucumber.
Serve rice, chicken and bowl of soup with a side dish of chilli sauce.


rub bite-sized pieces of chicken first lightly with turmeric, and then with salt. deep fry. yum!