Banana ice-cream

Ingredients

375ml milk or cream, or a mixture of both

100g sugar

3 ripe bananas

Method

1. Puree the bananas in a mixing bowl.

2. Pour in the milk/cream and sugar, mix well.

3. Then either transfer the mixture into an electric ice cream maker and operate according to instructions or use the 'hand-made' method as described.

'Hand-made' method:

1. Make sure that the bowl is wide enough for the stirring and freezing process. Put your ice cream mixture into the bowl, chill in the fridge for up to two hours. If you are using a recipe that has cooked ingredients added, the chilling will take longer.

2. Then transfer the bowl to the freezer for about an hour. Check how much the mixture has frozen, it should have started to freeze at the edges but not through to the centre.

3. Beat the mixture until it’s creamy once again.

4. Put it back into the freezer for another half hour.

5. Remove again and beat with a whisk. The mixture has to be beaten a total of three times while freezing in between.

6. Put the mixture back into the freezer for a final time until it is ready to eat.

This can take anything up to 30 minutes, depending on the quantity and type of ice cream you are making and how you like the consistency of your ice cream.

Source : Goodbites

Boneless steamed fish fillet

Ingredients

200g Dory fish fillet
1/2 tsp salt
Pinch of white pepper
2 Tbsps chopped young fresh ginger
2 tsps chopped garlic
1 Tbsp oil
2 tsps soy sauce
1 Tbsp chopped spring onion

Method

1. Clean the fish fillet and pat dry it thoroughly with kitchen paper.
2. Place the fish in a plate (or tray) for steaming, rub the fish with salt, add pinch of pepper on it, then sprinkle the chopped ginger on top.
3. Steam the fish fillet in a pre-heated wok for 7 minutes.
4. In a non-stick pan, fry and brown the chopped garlic with 1 tablespoon oil and pour the oil and fried garlic on to the fish when it is cooked.
5. Add soy sauce to the fish and sprinkle the chopped spring onion. The fish is ready to be served.

Source : Goodbites

Laksa Asam

Ingredients

(a) for gravy

600 g (4) 'kembung' fish, cleaned and poached with 2 litre (10 cups) water
100 g (2 stalks) ginger bud, sliced thinly
30 g (10 stalks) 'kesom' leaves, use leaves only
30 g (5 pcs) dried tamarind
3 g (1/2 tsp) salt

blended finely with 100 ml (1/2 cup) water

60 g (3 tbsps) dried chillies
15 g (2 cm) galangal
20 g (2 cm) ginger
10 g (2 pips) garlic
50 g (5) shallots
50 g (2 stalks) lemon grass

(b) for salad

300 g (2 bunches) lettuce, cleaned and sliced
250 g (1) cucumber, cleaned and sliced lengthwise
300 g (1/4) pineapple, sliced lengthwise
180 g (2) onions, sliced into rings
45 g (3) limes (limau kasturi), halved
20 g (5 stalks) mint leaves
1/2 boiled egg, for decoration (optional)

(c) for laksa

250 g (1/2 packet) dried laksa
2 litre (10 cups) water

Method

(a) method to prepare gravy

1. Debone fish and flake it.
2. Crush fish flakes until fine and place in a pot.
3. Blend fish bones in a blender using 2 cups of fish stock.
4. Slive blended bones into pot containing crushed fish flakes.
5. Add all blended ingredients and balance of fish stock.
6. Bring to boil. Add salt, sliced ginger bud and 'kesom' leaves.
7. Stir well and cook for 2 more minutes. Remove from heat.

(b) method to prepare laksa

1. Blanch laksa noodles until expanded and softened.
2. Remove, drain off water and briefly place noodles under running water. Drain.

(c) serving method

Place noodles in a bowl, and garnish with ingredients on top. Add gravy prior to eating. Add sliced 'kesom' leaves, ginger bud and rest of the vegetables for those who prefer more.

Source : Nutriweb

Pandan Custard Agar Agar

Ingredients:

1 x 13g packet agar agar powder
200g sugar
60 ml thick coconut milk
875 ml water
2 egg yolks
a pinch of salt
1 tsp pandan paste or
juice of 5 or 6 pandan leaves
1/2 tsp green colouring

Method:

1. Bring agar agar powder, sugar and water to a boil. Stir constantly to prevent agar agar powder from sticking to bottom of pan.
2. Beat egg yolks lightly with a pinch of salt. Add coconut milk, pandan juice and green colouring and stir till combined. Pour mixture into boiling agar agar. Stir well and turn off heat. Cover mixture for a while before pouring into rinsed mould to set.
3. When agar agar has set, chill in the fridge before cutting into serving pieces.


Source : Rose's Kitchen

Banana Pengat (Serves 5)

Ingredients

6 raja or abu bananas (variants of banana)
60 g (6 level tbsps) skim milk, mixed with 200 ml (1 cup) warm water
80 g (8 level tbsps) brown sugar
1 screwpine leaf (daun pandan)
Some sago, soaked in hot water

Method

1. Peel and slice bananas into 3/4 inch or thicker, depending on preference.
2. Add skim milk, banana pieces, sugar and screwpine leaf in a saucepan. Stir continuously until mixture boils.
3. Simmer until banana pieces become soft.
4. The gravy has to be stirred continuously to ensure it does not become lumpy.
5. Serve hot or chilled.

Source : Nutriweb

Cendol (Serves 4)

Ingredients

100 ml thick coconut milk
30 g (3 tbsps) brown sugar, cooked with 100 ml water
1 screwpine leaf
200 g (10 tbsps) screwpine flavoured cendol
100 g (4 tbsps) canned corn
100 g (4 tbsps) cooked red beans

Mixed

50 g (1/3 cup) skim milk powder
300 ml (1 1/2 cups) warm water

Method

1. Boil brown sugar and water with screwpine leaf.


2. Add all ingredients.


3. Serve with ice cubes.

To make cendol:

60g green bean flour
300ml water
1 tsp pandan paste

Method:

1. Mix green bean flour with water and pandan paste. Blend well until a smooth mixture is obtained.


2. Cook mixture over medium heat , stirring all the time until the mixture thickens and turns translucent.


3. Fill a basin with ice and cold water and set the cendol mould over it. Use a wooden spoon to press cooked dough, a little at a time, through the preforations into the cold water. Drain cendol in a colander and set aside.

Source: Nutriweb

Fish Sambal (serves 5)

Ingredients

500 g (5 medium size pcs) tenggiri/karau/kembung/selar fish
80 g (1) onion, sliced into rings
50 ml (1/4 cup) low fat milk
15 g (1 1/2 tbsps) vegetable oil
1 tomato, sliced finely
3 g (1 tsp) salt
5 g (1 tsp) sugar

blended

10 g (1 tsp) turmeric powder
30 g (30) dried chillies

mixed

30 g (1 tbsp) tamarind
50 ml (1/4 cup) water

blended

30 g (6 pips) garlic
80 g (8) shallots

Garnishing

Cucumber, sliced finely
Tomato, sliced into rings


Method to bake fish

1. Clean fish and mix with turmeric powder and salt. Bake in an oven for 30 minutes.

Method to prepare sambal

1. Heat oil and saute blended garlic and shallots.
2. Add dried chillies and fry until fragrant.
3. Add tamarind juice, tomato and salt.
4. Finally, add onion and low fat milk.

** To serve, pour sambal over grilled fish.
** Garnish with sliced cucumber and tomato.

Source : Nutriweb

Spaghetti with Meat Balls

Ingredients

(a) For spaghetti

300 g spaghetti
1 litre (5 cups) water
5 g (1 tsp) vegetable oil

(b) For meat ball

100 g lean beef, minced
100 g (6 slices) wholemeal breadcrumbs
60 g (1) egg
90 g (1) onion, diced
30 g (3 pips) garlic, chopped
3 g (1 tsp) parsley
3 g (1 tsp) ground pepper
salt to taste

(c) For spaghetti sauce

750 g (5) ripe tomatoes, diced
180 g (2) onions, diced
30 g (6 pips) garlic, chopped
150 g (1/2 cup) tomato sauce
30 g (2 tbps) brown sugar
3 g (1 tsp) oregano
3 g (1 tsp) salt
20 g (2 tbsps) vegetable oil
150 g cheese, diced
450 ml (2 1/2 cups) water
6 g (2 tsps) ground black pepper

Method

(a) To prepare spaghetti

1. Bring water to boil, add spaghetti and allow to cook for 20 minutes.
2. Drain and place under running water for a few seconds.
3. Mix with a little oil to prevent spaghetti from sticking.

(b) To prepare meat balls

1. Mix all ingredients. Shape into small balls.
2. Bake in an oven at 170oC for 30 minutes or until cooked.

Note: Bredcrumbs can be made from bread pieces which are then toasted until crisp.

(c) To prepare spaghetti sauce

1. Saute onion and garlic. Stir for a few minutes.
2. Add tomatoes, tomato sauce, brown sugar, salt, black pepper, oregano and water.
3. Bring to boil. When cooked, lower the heat. Add cheese and mix well.
4. Add meat balls to sauce.

Source : Nutriweb

CHICKEN CHOP

Bahan-bahan:

1 ekor ayam sederhana besar, dibersihkan dan dipotong 6
Tepung gandum, utk menyalut ayam
2 biji telur, utk mencelup ayam

Bahan perap :

2 sudu besar rempah kari
1 sudu besar sos tiram
1 sudu besar cili kisar
1 sudu kecil serbuk lada hitam
1 sudu besar minyak masak

Cara-cara:

1. Gaulkan ayam dengan bahan perap selama 3 jam.
2. Golekkan ayam ke dalam tepung gandum.
3. Kemudian celupkan ke dalam telur yg telah dipukul.
4. Goreng ayam (Deep fry) hingga garing.

Bahan hiasan:

Broccoli, dicelur
Carrot, dicelur
Baby Corn, dicelur
French fries
Coles slaw

SOS LADA HITAM

1 bawang besar, dicincang halus
3 bawang putih, dicincang halus
3-4 sudu besar serbuk lada hitam
2 sudu besar sos tomato
3 sudu besar kicap
3 cawan air rebusan daging
2 sudu besar tepung jagung, dibancuh dgn sedikit air
1 1/2 camca teh garam
1 sudu besar gula
minyak utk menumis

Cara-cara:

1. Tumis bawang besar & bawang putih hingga layu dan wangi.
2. Masukkan air rebusan daging.
3. Masukkan sos tomato, kicap, lada hitam dan tepung jagung. Kacau sebati.
4. Masukkan garam dan gula.

Corn Muruku

Ingredients

3 tbsp butter or ghee, melted
2½ cups water or thin coconut milk
Oil for deep frying

A:
1½ cups gram flour (muruku flour)
½ cup rice flour
60g Nestle Corn Flakes, finely ground
2 tbsp toasted sesame seeds
1 tbsp aniseeds
1 tbsp asafoetida (jemuju)
½ tsp soda
Salt to taste

Method

1. Combine ingredients A, mix well.
2. Stir in melted butter and mix until it resembles fine breadcrumbs.
3. Make a hole in the centre of the flour, stir in water or coconut milk a little at a time. Mix until it turns into a soft dough.
4. Rest dough for 30 minutes. Spoon mixture into a muruku mould and press on to a piece of plastic.
5. Gently lift and drop into hot oil. Deep fry in hot oil until golden brown.
6. Cool completely, store in airtight containers.

Ice-cream cocktail

Ingredients

1 cup vanilla ice-cream
1/3 cup concentrated orange juice
1/4 cup light cream
1 cup diced pineapple
1 cup ice-cream soda
4 ice cubes

Method

Blend all ingredients and serve immediately.

Frothy Hot Chocolate

Ingredients

1 tbsp cocoa powder
500ml hot milk
500ml cold milk
2 tbsp castor sugar
1/4 tsp vanilla essence

Method

1. Blend cocoa powder with hot milk and bring to a gentle boil.
2. Add castor sugar and vanilla essence. Stir well to dissolve sugar.
3. Pour mixture together with cold milk into a blender and whisk until frothy.
4. Serve hot or cold.

Strawberry Milk Shake

Ingredients

Two scoops of vanilla ice cream

A cup of Dutch Lady strawberry UHT milk

A handful of fresh strawberries

Method

1. Rinse strawberries with water and cut into quarters.

2. Mix all ingredients in a blender. Process until frothy and well-blended.

3. Serve on tall glass garnished with strawberries.

Kuah Lemak Sotong Pulut

Ingredients

500g medium-sized squids
100g glutinous rice
1 packet (400ml) coconut milk
100ml water
1 big onion, sliced
1/4 teaspoon turmeric powder
3-5 cili padi (optional)
1 stick lemongrass, pound
salt to taste
satay sticks, cut to 2-3cm long
red chillies (for decoration)

Method

1. Clean the squids, separate body from the head.
2. Wash glutinous rice and stuff into the squid, plug with squid's head and prick with the satay stick to close the opening.
3. Mix the other ingredients into a pot, with the stuffed squids going in last.
4. Stir slowly over medium fire. When it starts to boil, stir slowly over low fire until cooked.
5. Decorate with red chillies.

Ikan Patin Masak Tempoyak

Ingredients

1 slice of patin
5 shallots2 garlic
2 stalks lemongrass, pound
1 brown cucumber
Bunch of daun kesum
Small piece of fresh turmeric
Small piece of ginger
Some cili padi
4 tablespoons tempoyak
Salt to taste

Method

1. Pound or blend shallots, garlic, fresh turmeric, cili padi and ginger. Mix the ingredients with tempoyak.
2. Slice the cucumber (after taking out the insides).
3. In a pot, combine the mixed ingredients with water - depending on how thick you want the gravy to be
4. Add in lemongrass and cucumber slices, followed by the fish.
5. Stir slowly over medium fire. Add salt to taste, and stir until cooked.