Fresh From The Oven: Samayal Singgari Recipes!

  • 22 Nov 2020

Samayal Singgari is a cooking-show that showcases a wide variety of delightful recipes by our local chef Shanti Raj with host Vicky Rao and popular Malaysian artists. Watch the show every Sunday @ 9PM on Vinmeen HD CH231! 

Also, keep your eyes glued to this page as we are eager to give away some of the best recipes from the show:



  1. Crush two stalks of lemongrass
  2. Slice three chili padi into thin slices
  3. Cut one tomato into big pieces
  4. Cut one galangal into ten thin slices

  1. Add three and a half cup of chicken broth in a pan, add the crushed lemongrass, galangal slices, six kaffir lime, and leave it to boil.
  2. Then add 86 grams of Nam Prik Pau paste, also known as Thai Chili Paste, and leave the broth at a rolling boil for five to ten minutes before adding the sliced chili padi.
  3. Next add 350 grams of whole prawns, add one can of straw mushrooms, and the sliced tomato. Stir well and leave it to simmer.
  4. Once done, turn off the stove, add a quarter cup of lime juice, three tbsp of fish sauce, and enough sugar to balance the flavour.
  5. Stir well before garnishing the delightful dish with coriander leaves.


  1. Chop 10 garlic cloves finely

  1. Blanch 500 grams of pak choi in boiling water, remove it in a brief and place it on a plate.
  2. On low heat, add oil on a pan, add the chopped garlic, five tbsp of soy sauce, one tbsp of sweet sauce, and stir well.
  3. Add water into the gravy and leave it to simmer.
  4. Pour the sauce on the blanched pak choi to complete the flavourful dish.


  1. Soak one cup of sago seeds for 30 mins, add it into the simmering water and wait until the seeds turn almost transparent.
  2. Strain and rinse the cooked sago under running water to remove residual starch.

  1. First, add three cups of full cream milk and one can of condensed milk into a pan and leave it to simmer.
  2. Then, add the cooked sago into the milk together with two drops of red-colouring and two drops of rose essence to enhance its look and smell, and stir well. 
  3. Once done, add the coloured jelly cubes to complete the refreshing dessert.


  1. Add a three-quarter cup of grated coconut, one tsp of cumin seeds, one tsp of fennel seeds, five pieces of cloves, two tsp of black peppercorn, and two cinnamon sticks into a pan and roast it; Once done, leave it to rest and grind it into powder.
  2. Pound one-inch ginger and twelve cloves of garlic into a paste.
  3. Cut two big onions and one whole chicken into pieces.

  1. Add three tsp of ghee into a hot pan and add the sliced onions with one piece of green chili. Stir well, add curry leaves, two medium tomatoes, pounded garlic-ginger paste, and let it cook slightly before adding the grounded coconut powder.
  2. Then, add the chicken pieces and stir evenly; Cover the pan with a lid and cook the chicken in low heat for 20 minutes.
  3. Once the chicken is well cooked, add one tbsp of coriander powder, half tsp of garam masala, half tsp of turmeric powder, one and a half tsp of vinegar, enough salt, and stir well.
  4. Lastly, garnish it with cashew nuts, coriander leaves, and dried chili to complete the delicious dish.


  1. Sift 283 gm of self-raising flour, add one-quarter tsp of baking powder and mix well.
  2. Grease and flour the cake pan.

  1. Beat 340 gm of salted butter at a low speed to get a creamy texture; Add 255 gm of castor sugar and continue beating.
  2. Add five eggs into the batter one by one and continue beating at the same speed.
  3. Once done, add the flour mixture and one and a half tbsp of fresh milk alternatively into the batter and stir well.
  4. Add two tsp of vanilla essence and continue stirring.
  5. Once done, pour the batter into the cake pan and tap the pan on the kitchen counter a few times to get rid of air bubbles.
  6. Place the cake pan in the oven and bake it at 180 degrees celsius for 60 minutes.
  7. Garnish and enjoy the scrumptious cake.


  1. Cut a mango into small pieces
  2. Pound one cardamom into powder

  1. Add one cup of sliced mango, half a cup of full cream milk, half a cup of yogurt, two tbsp of honey, and a pinch of pounded cardamom.
  2. Blend until smooth and pour it into a glass.
  3. Quench your thirst with this gratifying beverage.

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