Curry kapitan, udang lemak nenas and more: 4 healthier Peranakan recipes from a hospital chef

In a bowl, marinate the chicken with 1 Tbs of salt and turmeric powder. Cover with cling wrap and place in the fridge for two hours. 

Heat 1 litre canola oil over medium heat. Blanch the chicken in hot oil for five to eight minutes until partially cooked.

Roast the candlenuts in a dry pan over medium heat for five minutes. Leave them to cool. 

Roast the shallots, garlic, fresh turmeric and galangal in a dry pan for eight to 10 minutes over medium heat. Set aside.

Roast the belacan in a dry pan for 10 minutes over low heat.

In a food processor, blend the shallots, garlic, fresh turmeric, galangal, belacan, dried chillies, fresh chillies and chilli padi into a fine paste.

Heat 150ml canola oil in a pan over low heat. Bruise the lemongrass stalks, add them to the pan and fry until fragrant.

Add the blended spice paste and coriander powder. Cook over low heat for 45 minutes until the oil separates.

Add the water and bring to a boil over medium heat, then add the low-fat coconut cream. Once it comes to a simmer, add the partially cooked chicken and simmer for 15 to 20 minutes until the chicken is cooked through.

Add the lime leaves and turmeric leaf.

Season to taste with the remaining salt. Add the lime juice and gula melaka. 

Clean the prawns. Using a pair of kitchen scissors, snip off the front part of the head, including the feelers, eyes, rostrum (the spiky beak) and the front legs. Devein while leaving the shells on. Set aside in the fridge.  

In a food processor, grind the shallots, garlic, fresh turmeric, red chillies and chilli padi into a paste.

Heat 350ml canola oil in a pan over low heat. Bruise the lemongrass stalks, then add with the paste to the pan and cook over low heat until fragrant.

Add the water, pineapple, tomato and asam keping. Bring to a boil over medium heat. 

Add the low-fat coconut cream and, once the mixture simmers, add the prawns and poach over medium heat for about five minutes, until the meat is firm and cooked through.

Add the Thai lime leaves, turmeric leaf and torch ginger flower. 

Season to taste with salt and sugar. 

Heat the canola oil in a wok over medium heat. Add the garlic and dried prawn, followed by the egg. Fry until the egg is scrambled.

Add the basmati nasi lemak and stir-fry for two minutes.

Add the French beans and fry for one minute. Add the butterfly pea flower rice and stir-fry for one minute. Season with the salt and sugar.

Once cooked, switch off the heat and stir in the laksa leaves, mint leaves, turmeric leaf, Thai basil leaves and torch ginger flower to cook briefly in the residual heat.

Wash and soak the basmati rice for 30 minutes.

Heat the canola oil in a wok. Add the onion, lemongrass, young ginger, cinnamon, star anise and pandan leaves. Fry over low heat until fragrant.

Add the low-fat coconut cream, water, salt and sugar to the wok, then bring to a boil. Switch off the heat.

Transfer the mixture into a heatproof bowl, add the rice. 

Steam over high heat for 50 minutes. Set aside. 

Wash and soak the basmati rice for 30 minutes.

Bring 50ml water to a boil. Add the dried butterfly pea flowers and steep for 10 to 15 minutes until the water turns blue. Strain and discard the flowers. Set the liquid aside.

Heat the canola oil in a wok over low heat. Add the coriander seeds, lemongrass, galangal, garlic, lime leaves and pandan leaves. Saute over low heat until fragrant.

Add the butterfly pea flower liquid.

Add the low-fat coconut cream, salt and sugar, then bring to a boil.

In a heatproof bowl, add the mixture and the rice. Steam over high heat for 50 minutes.

Roast the fennel and coriander seeds in a dry pan over low heat. Leave them to cool, then crush them.

Heat 10ml canola oil in a pan over low heat. Add the dried prawn and fry until fragrant.

Drain the salted soya beans and crush them coarsely.

In a pan, pour 50ml canola oil. Add the shallots, then switch on the heat. Fry over low heat for 10 to 15 minutes until golden and crispy.

Bring 250ml water to a boil in a pot. Add 15g of salt and stir until dissolved. Add the Thai lime leaves, green chillies, garlic, koo chye and spinach. Blanch for up to five minutes, without overcooking the greens. 

Remove the blanched ingredients from the pot and plunge them into a bowl of ice water. 

Once cool, remove the ingredients from the ice water, drain in a colander, then dry with kitchen paper. 

In a blender, place the softened butter, the blanched ingredients, the roasted fennel and coriander seeds, fried dried prawn and shallots, salted soya beans, lemon juice and salt. Blitz for two minutes until well incorporated. 

Place the mixture into a freezer-friendly container and chill until it sets.

The Thai lime butter can be kept in the chiller for up to three days. For longer storage, freeze the mixture for up to two months.