Our Recipe
Chicken Rendang
Preparation Time : 15 mins
Cooking Time: 45 mins
Best Serve : 4 Pax
Ingredients
- 100g Kerisik Cap Wangi
- 20g chilli peppers (fresh)
- 6 lemongrass stalk(s)
- 8cm galangal
- 4 shallot(s)
- 8 garlic clove(s)
- 6 tbsp oil
- 900g chicken meat
- 300ml Santanmas Coconut Milk
- 400ml water
- salt
- 6 kaffir lime leaves
Grilled Chicken with Peanut Sauce
Preparation Time : 20 mins
Cooking Time : 85 mins
Ingredients
- 1/2 spoon of Big Coconut coconut cream powder dissolved in 1/2 cup of warm water
- 1 clove of garlic (minced)
- 1 teaspoon of curry powder
- 1/2 teaspoon of brown sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 3/4 pound of boneless chicken breast (cut into 1 inch strips)
- Clean wooden skewers
- 1 tablespoon of Big Coconut coconut cream powder dissolved in a cup of warm water
- 1 tablespoon of curry powder
- 1/2 cup of creamy peanut butter
- 3/4 cup of chicken stock
- 1/4 cup of brown sugar
- 2 tablespoons of lime or lemon juice
- 1 teaspoon of soy sauce
- Salt to taste
Directions
- Put coconut milk, garlic, curry powder, brown sugar, salt, and pepper into a pot. Stir continuously until the sugar dissolves.
- Add chicken strips into the mixture. Marinate it for at least 2 hours.
- Thread marinated chicken onto the wooden skewers.
- Grill at medium heat until it is well cooked.
- Add coconut milk, curry powder, peanut butter, chicken stock, and brown sugar into a saucepan.
- Simmer it for 5 minutes over medium-high heat. Stir constantly until mixture is smooth and thickened.
- Remove from heat. Stir in lime juice and soy sauce. Season to taste with salt
Beef Rendang
Preparation Time : 20 mins
Cooking Time : 90 mins
Best Serve : 6 Pax
Ingredients
- 2-3kg beef, tenderloin ( tenderloin )
- 285g shallots, peeled
- 130g small onions, peeled
- 25g of garlic, peeled
- 12g live turmeric
- 40g old ginger
- 33g galangal
- 5g of lime leaves (about 3 leaves, slightly torn)
- 20g lettuce, root only
- 115g of Melaka sugar
- 105g cili god
- 12g lemongrass, crushed slightly
- 16g turmeric leaves (approx 1-2 leaves)
- 1kg of Santanmas Coconut Milk
- 90g Cap Wangi Coconut Paste
- 2 tbsp of salt
Directions
- Cut beef into large cubes about 3cm x 3cm.
- Chop onion, shallots, garlic, turmeric root, ginger, ginger and lettuce until smooth.
- Turmeric leaf chiffonade.
- In a heavy saucepan, heat over high heat and add beef, followed by onion, chilli, half coconut milk, salt, lime leaves, lemongrass and Malacca sugar. Stir until smooth.
- When the mixture is boiling, simmer over low heat until it starts to dry. Keep stirring during mid-day cooking.
- Add the remaining coconut milk and continue to simmer and stir until almost dry.
- Add half the turmeric and garlic leaves .
- Keep stirring until the cooking is completely dry. The whole process will take about three to four hours, so be patient.
- When the shrimp is dry, serve the shredded meat and garnish with the remaining turmeric leaves. Serve with yolk, lemongrass, smoked rice, rice, or soft white bread.
Fudgy Coconut Brownies
Preparation Time : 10 mins
Cooking Time : 50 mins
Best Serve : 4 Pax
Ingredients
- 4 oz of cocoa
- 9 oz of butter
- 18 oz of golden caster sugar
- 4 nos of eggs , beaten
- 4 oz of self-raising flour
- 4 oz of Kerisik Cap Wangi
- Icing sugar, to dust (optional)
Directions
- Preheat the oven to 180 degrees Celsius
- Line the base of a 6 inch square tin with baking parchment.
- Add the cocoa, butter and sugar in bowl. Stir gently until it well mix.
- Add the beaten eggs into the mixture, little by little, followed by the flour and coconut. Continue stir until it well mix.
- Put the mixture into the tin and bake for 45 mins.
- Cut into square slice after it cool and serve.
Coconut Cake
Preparation Time : 10 mins
Cooking Time : 35 mins
Best Serve : 4 Pax
Ingredients
- 8 oz of plain flour
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 3 oz of butter
- 3 oz of sugar
- 2 oz of Kerisik Cap Wangi
- 1/2 teaspoon of grated lime zest
- 1 egg
- 125ml of milk
- 1 teaspoon of vanilla extract
Directions
- Add flour, sugar, coconut, lime zest, salt, butter and baking powder together into a bowl. Stir it until it well combined.
- Add the egg, 100ml of the milk and vanilla in a separate bowl.
- Make a well in centre of flour mixture. Add liquid and mix well to form a stiff consistency, adding the additional milk if necessary.
- Place the mixture in a greased 6 inch cake tin and bake at 180 degree Celsius for 40 minutes.
- Put 2 teaspoons of the mixture into sheet pans line with parchment paper
- Bake for 30 minutes.
- Cool and serve.
Coconut Macarons
Preparation Time : 10 mins
Cooking Time : 35 mins
Best Serve : 4 Pax
Ingredients
- 14 oz of sweetened Kerisik Cap Wangi
- 14 oz of sweetened condensed milk
- 1 teaspoon of pure vanilla extract
- 2 extra-large of egg whites
- 1/4 teaspoon of kosher salt
Directions
- Preheat the oven to 160 degrees Celsius.
- Mix the coconut, condensed milk and vanilla in a large bowl.
- Stir the egg white and salt with an electric mixer until it make medium firm peaks.
- Fold the egg whites mixture with the coconut mixture.
- Put 2 teaspoons of the mixture into sheet pans line with parchment paper
- Bake for 30 minutes.
- Cool and serve.
Nasi Lemak (Coconut Milk Steamed Rice)
Preparation Time : 30 mins
Cooking Time : 30 mins
Best Serve : 10 Pax
Ingredients
- 1kg rice preferably basmati rice, 5 1/2 cups
- 6 cups water
- 200ml Thick Santanmas Coconut Milk
- 3 pandan leaves/screw pine leaves knotted and slightly bruised
- 2 stick lemongrass crushed
- 1 ginger crushed
- 1 tsp sugar to taste
- 2 tsp salt to taste
Directions
- First rinse the rice and drained.
- Place the drained rice in a rice cooker.
- Pour 50ml (1/4) of the thick coconut milk into a measuring cup.
- Then dilute with some water.
- Add in salt and sugar and stir to mix.
- Pour the coconut milk mixture into the drained rice in the rice cooker.
- Add in additional water to make sure the volume of the watery coconut milk is the same as the rice in volume. (Altogether is about 6 cups).
- Lastly add in crushed ginger, lemongrass and screw pine leaves.
- Switch on the rice cooker and cook the rice
- When the rice reaches warming stage, add the balance (150ml) of the thick coconut milk.
- Stir the rice. Close the lid and continue cooking until done.
- Fluff up the rice and serve it hot.