1. GRILLED CHICKEN (AYAM BAKAR DUAN PISANG)
By Allan Umali, kitchen manager of Mamanda

Serves 4
INGREDIENTS
For the marinade:
1 tbsp vegetable oil
5 shallots
3 cloves garlic
2 tbsp shrimp paste
1 tbsp chopped chilli padi
1 tsp salt
½ tsp sugar

4 chicken legs, deboned

DIRECTIONS
1 Blend all the ingredients for the marinade. Season the chicken with it and set aside for 1 hour.
2 Bake the chicken in an oven preheated to 185 deg C for 20min.


2. FRESH PRAWNS WITH PEPES SAUCE (UDANG PEPES)
By Allan Umali

Serves 4
INGREDIENTS
2 eggs, beaten
2 stalks spring onions, green parts only
½ cup curry leaves
5 cloves garlic, chopped
1 tbsp salt
12 tiger prawns
1 banana leaf, wiped clean

DIRECTIONS
1 Mix the eggs, spring onions, curry leaves, garlic and salt in a bowl. Set aside.
2 Place prawns on the banana leaf laid on a large piece of aluminium foil. Raise the edges of the foil to make a bowl.
3 Pour the egg mixture over the prawns. Cook them in a hot steamer for 7min.
4 Transfer to an oven preheated to 180 deg C and bake for 15min.

3. ASSAM PEDAS (ASSAM FISH)
By Allan Umali

Serves 4
INGREDIENTS
For the paste:
3 onions, peeled and sliced
½ tsp turmeric powder
1 medium-sized torch ginger bud, sliced
4 stalks lemongrass
1cm piece of galanga
6 chilli padi

½ medium pineapple, core removed and cut into chunks
300ml water
1½ tsp palm sugar
1½ tsp belacan, toasted in a dry pan
1 tsp fish sauce
500g fish fillet

DIRECTIONS
1 Blend all the ingredients for the paste and set aside.
2 Combine the pineapple and water in a saucepan and bring it to the boil. Lower the heat and simmer for 3min. Add the paste and simmer for 5min.
3 Add the palm sugar, belacan, fish sauce and fish and mix well before serving.

This story was originally published in Simply Her September 2013.