Chocolate Bun

Ingredients A :

250 gm bread flour
250 gm flour
30 gm milk powder
30 gm cocoa powder
100 gm caster sugar
11 gm dried yeast (1 sachet)
1 whole egg
1/2 tsp salt
1/2 tsp bread softerner
100gm golden & black raisins

Ingredients B :

250 ml water
80 gm butter

Method :

1. Mix well ingredients A.
2. Add in water and knead to form a soft dough.
3. Add in butter and knead again till dough is soft and elastic.
4. Divide the dough into 50 gm balls each.
5. Shape the dough to your liking.
6. Leave them to prove till double in size (abt 30 -40 mins)
7. Bake in a pre-heated oven at 180 degree celsius till golden brown (abt 15- 20 mins)
8. Once out of the oven, brush buns with butter.

Boiled Tongkol Fish (Singgang Ikan)

Ingredients:

500g (1 medium size) tongkol fish
10g (2 pips) garlic - sliced
20g (1/2) onion - sliced
10g (1 cm) fresh turmeric - sliced
10g (1 cm) ginger - sliced
10g (1 cm) galangal - sliced
10g (10) bird's eye chillies, pounded finely
3g (3 pcs) dried tamarind
5g (1) turmeric leaf
750ml (3 cups) water
100g (10) ladies finger
1 tomato, halved
5g (1 tsp) salt

Method:

1. Clean fish and cut into 5 portions.
2. Place fish portion, sliced ingredients, bird's eye chillies, dried tamarind, turmeric leaf and water into a pot.
3. Cook until it boils.
4. Add ladies finger, tomato and salt. Leave for a while.
5. Remove and serve.

Additional:

Kembong and tenggiri fish can also be used here. Serves 5.

Spicy Tomato Prawns

Ingredients

500g large prawns 1 onion, cut into wedges 1 tbsp frozen green peas 1 potato, parboiled until cooked and cubed 2 tbsp tomato paste 3–4 tbsp oil 250ml water (A) 3cm cinnamon stick 3 cloves 1 stalk lemon grass, smashed 1 stalk curry leaves Ground spices (B) 5 fresh red chillies 3 dried red chillies, soaked 6 shallots 3 cloves garlic 2cm knob ginger 1 tbsp coriander powder 1 tsp cumin powder Seasoning 1 tsp salt 1 tbsp sugar 1/2 tsp chicken stock granules

Method

Sprinkle a little salt over the prawns and deep-fry till half-cooked. Set aside.

Heat oil in a wok, add in (A) and ground ingredients (B). Sauté until fragrant. Add onion and tomato paste. Fry for 1–2 minutes. Pour in water and bring to a boil. Reduce the heat and simmer for 2–3 minutes.

Add potatoes, green peas, prawns and seasoning and cook for an extra minute until gravy is thick. Dish out and serve immediately.

Karipap

Bahan-bahan untuk doh:

½ kg tepung gandum
1 sudu besar minyak masak (yang telah dipanaskan)
Air garam (suam)

Bahan-bahan untuk inti:

4-5 biji ubi kentang (dipotong dadu)
Ayam/Daging (dipotong dadu/dicincang halus)

Bahan A:
5 tangkai cili kering (dikisar)
1-2 sudu besar jintan manis (dikisar)
1-2 sudu besar lada hitam (dikisar)
2 kuntum lawang (dikisar)
5 kuntun bunga cengkih (dikisar)
1-2 inci halia (dikisar)
1 biji bawang besar (dikisar)
Garam,gula dan MSG secukup rasa

Cara:

Untuk membuat doh:

Uli tepung dengan air garam (suam),tambahkan sesudu minyak masak yang telah dipanaskan.Setelah siap diuli,ketepikan.

Untuk membuat inti:

Kisar semua bahan-bahan A.
Panaskan minyak di dalam kuali,tumis bahan yang telah dikisar.
Masukkan kentang dan ayam/daging yang telah dipotong dadu.
Masukkan garam,gula dan MSG secukup rasa.
Setelah inti hampir kering,masukkan daun kari.
Masak sehingga kering.

Tambahan:

Resepi ini untuk lebih kurang 20 biji karipap (saiz sederhana)

Sewaktu membuat doh,minyak masak yang ditambah mestilah dalam keadaan panas.Ini adalah untuk merangupkan karipap.Boleh juga diganti dengan marjerin.

Daun kari juga boleh diganti dengan daun sup.

Kuzi Daging

Bahan-Bahan:

5 sudu besar minyak masak
600 gm daging (dipotong sederhana besar)
125 ml susu cair
125 ml sos tomato
Sedikit garam dan gula pasir

Bahan-bahan dikisar halus:

1 sudu teh jintan putih
1 sudu teh jintan manis
4 cm halia
15 biji lada hitam
4-5 bawang merah
3 ulas bawang putih
2 biji pelaga
Sedikit kulit kayu manis
Sedikit lengkuas

Cara memasak:

1. Panaskan minyak di dalam periuk.
2. Tumis Bahan-bahan dikisar halus hingga ia terbit minyak.
3. Masukkan daging bersama susu cair, sos tomato, garam dan gula.
4. Masak hingga daging empuk, dan kuah pekat sambil dikacau sekali-sekala. Angkat.

Deep-fried Fish in Fragrant Sauce

Ingredients

550-600g garoupa, threadfin, sea bass or any fresh water fish 1 tsp salt ½ tsp pepper Oil for deep-frying 2 cloves garlic, chopped 2 tbsp shredded ginger 1 stalk spring onion, cut into sections 1 stalk coriander, cut into sections 1 red chilli, cut into strips

Sauce ingredients – (combined)

1 tsp oyster sauce 2 tbsp light soy sauce 1 tsp sesame oil 1/8 tsp pepper 1 tbsp sugar ¾ cup chicken stock ½ tsp cornflour

Method

Clean fish well and cut two diagonal slits across each side of the body. Combine salt and pepper and rub over the fish. Heat enough oil in a wok until hot, then put in fish and deep-fry until fish is cooked through, golden and crispy.

Place fish on a serving plate or dish.

Leave 2 tablespoons oil in the wok and add ginger and garlic. Fry until golden, crispy and fragrant. Dish out and put aside.

Pour in combined sauce ingredients and bring to a boil. Simmer for a while, then pour sauce over fish. Garnish with spring onion, coriander and chilli before serving.

Chilli Sauce Crabs

Ingredients

2-2½kg crabs 1 cup tapioca flour 3 cloves garlic, minced 3 shallots, chopped 2 stalks lemongrass, crushed 2-3 tbsp oil 3 red chillies, seeded 3 dried chillies, soaked 2 cups water

Seasoning

1 tbsp oyster sauce 1 tbsp light soy sauce 2 tbsp chilli sauce 2 tbsp tomato sauce 1 tbsp lemon juice 1 tbsp ikan bilis stock granules

Method
Clean crabs and remove and crack the pincers. Trim the legs and cut the crabs into halves. Drain well. Toss the crabs in tapioca flour to coat evenly. Deep-fry the crabs in hot oil for 3-5 minutes. Drain from oil.

Blend red and dried chillies together until fine. Heat oil in a wok and fry shallots, garlic and lemongrass until fragrant. Add blended chillies and combined seasoning. Fry for a while until aromatic. Pour in water and bring to a simmering boil.

Add the crabs and continue to fry until well coated with the sauce and the gravy is thick. Dish out and serve immediately.