Nuffnang

Wednesday, May 14, 2008

Deep-fried chicken in orange cream sauce

Ingredients

15 breaded drumsticks (available in supermarkets)
some oil for frying

Sauce:
2 tbsp butter
2 cups orange juice
4 tbsp cream
pinch of salt and pepper
orange wedges

Method

1. Heat oil in wok. Fry drumsticks until golden brown.

2. Add butter and orange juice and simmer for seven to eight minutes. Stir in the cream, salt and pepper. Bring it to the boil.

3. Pour the sauce over the chicken and garnish with lemon wedges.

Serve with rice and salad.

Cold yoghurt salad

Ingredients

4 cups plain yoghurt
2 medium cucumbers, finely chopped
4 tbs lemon juice
4 tbs finely chopped fresh mint
2 cloves garlic, crushed
1/4 tsp salt
1/4 tsp pepper

Method

1. Place all ingredients in a blender and puree into a smooth paste.

2. Keep chilled and serve with any type of fish - baked, broiled or fried.

Note: This sauce is excellent when served on hot summer days.

Potato gratin

Ingredients

4 large potatoes, thinly sliced
1 onion, thinly sliced
250ml whipping cream
50-60g cheddar or gruyere cheese, grated
salt and paper

Method

1. Preheat the oven to 175ÂșC. Lightly grease four ½ cup (125ml) capacity souffle dishes.

2. Fill with alternating layers of potato and onion with a sprinkling of salt and pepper.

3. Combine the cream and cheese and season, then pour into the dishes. Place on a baking tray and bake for 45 minutes or until the potatoes are cooked.

4. Remove from the oven and keep warm until serving time.

BBQ-ed chicken wings

Ingredients

25 pairs chicken wings
2 cups chilli sauce
1 carrot
2 stalk celery
2 stalks leeks
15 cili padi
3 tbsp English mustard
10 cloves garlic
5 onions
10cm cinnamon stick
10 star anise
5 cloves
10 cardammoms

Method

1. Blend carrot, leek, celery, cili padi, onions and garlic together.

2. Add sweet chilli sauce and other spices. Blend well.

3. Clean and pat dry chicken wings. Cut into two pieces at joint if preferred. Marinate 24 hours or overnight at least.

4. Grill or roast (about 15 minutes in oven) till done.

Note: If you don't have an oven or a grill, you may want to try frying them.

Crab masala

Ingredients

1kg crabs
200g onion
15g ginger
5g garlic
120g tomato
1/2 coconut
10g tamarind
5g cumin seeds
2g turmeric powder
2g red chilli powder
2g coriander powder
3g garam masala
30ml oil
60ml water

Method

1. Boil the cleaned crabs.

2. Finely chop onions, make ginger-garlic paste. Chop tomatoes. Extract tamarind juice. Grate and grind coconut with cumin seeds.

3. Heat oil and fry onions till golden brown. Add ginger-garlic paste and tomatoes. Add turmeric powder, red chilli powder and coriander powder.

4. Add ground coconut paste, water and salt. Add tamarind juice and cook on low flame.

5. Add crab meat, cook till done, sprinkle with garam masala, stir and remove. Adjust seasoning.

Dalca

Ingredients

600g beef/mutton with bones
1 cup dhall
4 potatoes
3 brinjals
1 carrot
a small bunch cauliflower
2 tomatoes
1 unripe mango
3 murunggakai
2 red chillies
2 green chillies
4 tbsp curry powder
6 shallots
4 pips garlic
2cm ginger
4-5 cups santan
4 tbsp oil
tamarind juice
a sprig curry leaves
salt to taste

Method

1. Clean dhall and boil in water until cooked. Wash bones and drain.

2. Mix curry powder with a little water into a paste.

3. Wash and prepare the vegetables by cutting them as you wish.

4. Heat oil and fry sliced shallots, garlic and shredded ginger. Add in curry leaves followed by curry paste.

5. Add bones, santan, tamarind juice, dhall, salt, then the vegetables. Add the chillies and tomatoes last.

6. Bring to boil until curry becomes slightly thick.

Sauteed prawns

Ingredients

500gm prawns
30gm ginger, diced
30gm garlic, diced

Seasoning:

1 tbsp oyster sauce
1 tbsp tomato ketchup
1 tbsp chilli sauce
1/2 tbsp sugar
1/2 tbsp sesame oil
1/2 tbsp light soya sauce
1 tsp thick soya sauce
8 tbsp water

Method

1. Trim away the head and tail of the prawns with a pair of scissors. Cut open the back to remove the black vein. Clean and set aside.

2. Heat about 3 tbsp of oil. Fry diced ginger and garlic until fragrant.

3. Pour in the prawns and stir fry. When they are almost done, add seasoning to flavour and stir until done. Add in diced spring onions.

4. Remove and serve.

Fried tempe and beancurd in soya sauce

Ingredients

200g tempe, sliced
200g beancurd
50g onions, sliced
10g garlic, sliced
50g red and green chillies, sliced
2 cups cooking oil
½ cup thick soya sauce
½ tsp salt or to taste
½ tsp sugar or to taste
6 tbsp cooking oil
A handful of ikan bilis or fresh shrimp (optional)

Method

1. Deep-fry tempe and beancurd in the two cups of oil until golden brown – about three minutes – and put aside.

2. Use two tbsp of the oil from the wok to fry onions, garlic and chillies till soft in about three minutes over high heat.

3. Add fried tempe and beancurd and stir it up.

4. Add soya sauce, sugar, salt and stir again.

5. Throw in ikan bilis or peeled shrimps and serve.

Wednesday, May 7, 2008

Kerabu perut (Oxtripe salad)

Ingredients

1kg perut (oxtripe)
200gm shallots
200gm dried prawns
4 tbsp kerisik (fried dessicated coconut)
2 pcs bunga kantan
2 sliced red chillies
2 sliced green chillies
Lime juice
Salt

Method

1. Boil and slice oxtripe.

2. Slice shallots, bunga kantan and pound dried prawns. Mix well together with oxtripe and kerisik. Season with salt and lime juice.

3. Just before serving, add sliced red and green chillies.

Laksa Kelantan

Ingredients

1kg laksa noodles
1kg tenggiri, boiled and flaked
1 cup prawns, shelled
1 cup thick santan
8 cups thin santan
600g taugeh, tails removed
a few pieces asam keping
a few sprigs kesom leaves
2cm cube belacan, roasted
20 shallots
2 cloves garlic
2 stalks serai
3 thin slices lengkuas
6 candle nuts
4-5 tbsp white peppercorns
salt to taste

Garnishing:

daun kesum, finely sliced
cucumber, shredded
2 big onions, sliced
2 stalks serai, thinly sliced
long beans, thinly sliced

Method

1. Soak noodles in hot water and drain.

2. Grind or pound belacan, shallots, garlic, serai, lengkuas, candle nuts and peppercorns.

3. Put ground ingredients, daun kesom, asam keping and thin santan in pot and bring to boil. Add salt. Simmer over low heat.

4. Add in prawns and thick santan. Stir in the fish.

5. Serve laksa with freshly-ground dried chillies mixed with a little salt and lime juice.

Dried cuttlefish sambal

Ingredients

150g dried cuttlefish (already soaked)
150g peanuts, roasted
20 dried chillies
10 shallots
2 cloves garlic
2cm belacan
500ml water
1 tbsp tamarind
2 tbsp oil
2 tbsp sugar
salt to taste

Method

1. Cut cuttlefish into 3cm squares. Pound or blend dried chillies, shallots, garlic and belacan. Pound peanuts coarsely.

2. Heat oil in frying pan. Add pounded ingredients. Stir till fragrant.

3. Add water and cuttlefish. Stir well. Add tamarind juice, salt, water and sugar. Stir and add peanuts.

Udang masak gulai tempoyak

Ingredients

100g cili padi
100g santan
50g onions
150g prawns
50g serai
5g daun kunyit
50g tempoyak

Method

1. Clean and shell prawns, leaving tails intact. Blend together cili padi and onions. Slice finely serai and daun kunyit.

2. Fill pot with santan and add in blended ingredients, serai and daun kunyit.

3. Bring to a slow boil and add prawns. Season with salt and simmer 10 minutes until prawns are cooked. Serve hot.

Ayam kampung masak lemak cili padi

Ingredients

360g chicken
30g cili padi
40g red chillies
100g onions
10g fresh turmeric
10g tamarind
3g salt
10g sugar
100g potatoes, cut into wedges
60g long beans, sliced
Coconut milk from 1 coconut

Method

1. Grill whole chicken over charcoal fire to get rid of the fat from the skin.

2. Remove and cut chicken into medium pieces (about 60g each piece).

3. Blend cili padi, red chillies, onion and fresh turmeric. Pour blended ingredients into a pot with chicken and dried tamarind.

4. Add coconut milk and cook mixture until gravy comes to boil. Stir constantly.

5. Add potato wedges and stir mixture until oil rises to the surface.

6. Add in long beans and season to taste with salt and sugar.

7. Remove from heat once mixture is boiling. Serve hot.

Meat bergedel

Ingredients

150g beef
2 potatoes
3 red onions
2 cloves garlic
black pepper
salt
1 egg
oil for frying

Method

1. Wash potatoes and boil them with their skins till soft.

2. Wash meat, trim and chop or mince very finely.

3. Prepare onions and garlic. Pound with salt and pepper and mix with meat.

4. Remove skin from potatoes and mash them, or rub through a sieve.

5. Mix potatoes and meat together.

6. Separate egg and mix the yolk with meat and potatoes. Form mixture into fairly small balls and flatten a bit.

7. Beat egg white until stiff.

8. Heat oil until it is really hot. Dip meat balls in egg white and roll in flour if liked. Fry till golden brown.

Spicy honey chicken

Ingredients

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6 chicken drumsticks
2 tbps cooking oil
1 tbsp turmeric
salt to taste
10 tbsp tomato paste
2 tbsp ground chilly paste (dried chillies or fresh red ones)
honey to taste
2 cloves
2.54cm of cinnamon
1 star anise
2 cardamon pods
1/2 tsp ground ginger
1/2 tsp ground garlic
2 tsp ground shallots
cut onion rings

Method

1. Marinate the chicken drumsticks with turmeric and salt. Set aside.

2. Pan-fry the drumsticks until the skin is slightly crispy. Set aside.

3. In a wok, stir-fry the cardamon, clove, star anise and cinnamon bark until fragrant, before adding the ground ginger, shallots and garlic. Continue stir-frying until fragrant.

4. Add in the tomato paste, honey, ground chilly paste and simmer until thickened.

5. Then toss in the drumsticks, cut onion rings, and give it a quick stir-fry until all the sauce thickens and the chicken is done.

Serve in a dish.

Beef curry

Ingredients

600g beef, sliced or cubed
8 shallots, sliced
4 pips garlic, sliced
1 cup thick santan
3 cups thin santan
4 potatoes, skinned and quartered
3 tbsp oil
1 sprig curry leaves
3-4 pieces asam keping
10-15 dried chillies
1 tbsp coriander
1 tsp jintan manis
1/2 tsp kunyit powder
1 tsp black peppercorns
2cm ginger
Salt and sugar to taste

Method

1. Grind chillies, ginger, coriander, jintan manis, kunyit powder and pepper.

2. Heat oil in pot and fry sliced shallots, garlic and curry leaves until fragrant.

3. Add curry paste and asam keping. Stir and add a little water if necessary.

4. Stir in beef, simmer and add in thin santan. Bring to boil and add potatoes.

5. When potatoes are almost cooked, pour in thick santan. Allow to simmer for a few more minutes.