Recipe
Chicken / Meat Curry Fish Curry
Ingredients:
1/2 kg meat/chicken
100 gm potatoes
Coconut milk
1 packet of MAK SITI Curry Powder (add water to make paste)
5 Bombay Onions (sliced or pounded)
2 cm ginger (thingly sliced and cut into strips)
Cooking oil

Cooking Instructions
1. Fry (sliced or pounded) onions and ginger until golden brown.
2. Add MAK SITI curry powder paste, mix well and fry until fragrant.
3. Add meat/chicken and leave on low beat, stirring occasionally, until the meat/chicken is half-cooked.
4. Add coconut milk and potatoes, leave on low heat until cooked. Add salt to taste.
Ingredients:
1/2 kg fish
Coconut milk
1 packet of MAK SITI Fish Curry Powder (Add water to make paste)
5 Bombay onions (shallots) sliced or pounded
Ginger
Tamarind (Add water and extract juice)
Cooking oil

Cooking Instructions
1. Fry (sliced or pounded) onions in cooking oil with ginger until brown.
2. Add curry paste and fry until fragrant.
3. Add coconut milk and salt and simmer for 30 minutes.
4. Then add fish, tamarind juice and allow to simmer on medium heat until the fish is cooked.


Chicken / Meat Rendang Kurma
Ingredients:
1 packet of MAK SITI Rendang Powder
4 slice of onions
3 cm of galagal
2 sticks of lemon grass
MAK SITI Rendang Powder
Meat or chicken (1 kg)
Coconut milk paste (from 2 coconuts)
3 pieces of turmeric leaves
Salt
Cooking oil

Cooking Instructions
1. Heat up the cooking oil
2. Fry 4 slice of onion, 3 cm of galangal and 2 sticks of lemon gras which have been pounded.
3. Add MAK SITI Rendang Powder
4. Cook with medium heat
5. Add meat or chicken (1 kg)
6. Add coconut milk paste (from 2 coconuts)
7. When it is almost dry, add 3 pieces of tumeric leaves which have been sliced
8. Add salt to taste
9. Serve when cooked
Ingredients:
1/2 kg chicken (jointed) or beef (cubed)
Coconut milk
Lemon juice
10 Bombay onions (shallots), 5 pieces of Bombay onions to be thinly sliced.
Ginger 1.5 cm (finely sliced strips)
4 tomatoes (cut into quarters)
4 large onions (cut into wedges)
Cooking oil, 75 gm ghee, spring onions, celery, 1 packet of MAK SITI Kurma Powder (Mix with water to make paste)

Cooking Instructions
1. Heat cooking oil and fry ginger and onions until golden brown.
2. Add ghee and MAK SITI Kurma Curry Powder paste and stir in until fragrant.
3. Then add chicken (or meat) with water, cover and leave to simmer, stirring occassionally, until the chicken is half-cooked.
4. Add coconut milk and potatoes, and cook on a low frame until fully cooked.
5. Finally and tomatoes, large onions, lemon juice and salt to taste. Garnish with spring onions and celery before serving.