DEMONSTRATION RECIPES

NORBURY VILLAGE HALL CHARITY EVENT COOKERY DEMONSTRATION 20TH MARCH 2026

JAVANESE GRILLED CHICKEN

Ingredients

1 small whole chicken (quartered) or 6 pcs of chicken thighs

½ cup vegetable oil

400ml coconut milk

Kaffir lime leaves

Pandan leaf (optional)

2 tablespoon tamarind paste

Salt and sugar to taste

Blended ingredients

(Finely chopped the ingredients and combine for spice paste in a food processor and blend until smooth)

1 red onions or 3 shallots

5 cloves of garlic

10 dried red chilli (soak in hot water until soft and drain) or 1 tbspn chilli powder

2 stalk lemongrass, finely sliced

1 in galangal (optional)

1 in ginger

Juice of ½ lime

1 tablespoon cumin powder

3 candlenuts or macadamia nuts

Method

Heat up the oil in a pan or wok and fry the blended ingredients under a medium heat until fragrant and the oil separated from the ingredients.
Add the chicken and the coconut milk, lime leaves, pandan leaf, and tamarind paste. Bring to the boil and allow to simmer until the chicken is tender. Season to taste with salt and sugar.
Remove the chicken and place it on a baking tray. Cook the remaining liquid until it thickened.
Glaze the chicken with the sauce and roast it in a preheated oven 200 °c for 15 to 20 minutes or either grill or bbq for 15minutes.
When it’s done pour the rest of the sauce on the chicken. Squeeze the lime juice on it.
Serve hot with steamed rice or noodles.

Happy cooking!

MALAYSIAN FRIED NOODLES (MEE GORENG)

Ingredients

4 tablespoons vegetable oil

400g fresh yellow egg noodles

1 medium onion, thinly sliced

5 cloves of garlic, crushed

1 tbsp grated ginger

1 tbspn dried chilli paste

1 tbspn tomato ketchup

1 tbspn dark soy sauce

1 tbspn sweet soy sauce

2 tbspn oyster sauce

2 Fresh chillies

1 cup medium shrimps/ king prawns

1 tbspn dried Shrimps (optional)

1 cup bean sprouts

1 cup shredded tender cabbage

1 cup beansprouts

1 or 2 eggs

2 spring onions (optional)

Fresh chopped parsley (optional)

Salt to taste

Method

Rinse the noodles with cold tap water. Drain and set aside.
Heat the oil in a large frying pan or wok. Add the onion, ginger, garlic, chilli and dried shrimp, fry over a low heat for about 2 - 3 minutes until fragrant.
Add the prawns, stir-fry until they turn pink.
Make a hole in the middle and crack the eggs. Fry the eggs until slightly cooked, stir then add in the chopped vegetables and mix well.
Add oyster sauce and stir in the noodles. Add salt to taste and mix well
Garnish with chopped spring onions and parsley and serve hot.

Note: Beef or chicken can be use instead of seafood.

CUCUMBER & CARROT SALAD WITH CRUSHED PEANUT

Ingredients

1 whole cucumber, sliced into thin slices.

½ cup grated carrot

1 small red onion finely sliced.

4 tablespoons crushed or chopped roasted peanuts.

A handful of chopped fresh coriander.

¼ teaspoon Salt

Dressing

2 tablespoons water

4 tablespoons Thai sweet chilli sauce

1 tablespoons apple cider vinegar

1 ½ tablespoons sugar

Method

Add salt to the cucumber, mix well and set aside for 10 to 15 minutes.
Make the dressing by combining all the dressing in a small saucepan. Heat up the sauce until it is slightly thickened. Let it cool.
Drain the water from the cucumber completely. Toss the cucumber, carrot, onion and mix with the dressing. Top with the crushed peanuts and chopped coriander.
Cover the bowl with cling film and leave it in fridge to cool before serving.