Ingredients
300g fresh boneless chicken meat
3 tsp cooking oil
5 tsp kicap manis (sweet soy sauce)
1/2 tsp soy sauce or to taste
1 big onion, sliced in quarters
1 small piece garlic, slightly pounded
3 sliced red chillies
Method
1. Heat oil in pan. Saute garlic for a minute. Add onions and chillies, and fry till aromatic.
2. Add chicken, and stir-fry on medium heat. Add kicap manis, and continue frying till cooked.
3. Add soy sauce to preferred taste. Serve hot.
Wednesday, July 23, 2008
Steamed fish
Ingredients
One siakap (or other types of fish)
Gingers, thinly sliced
3 teaspoons cooking oil
3 teaspoons soy souce
3 tomatoes, cut into pieces
3 mushrooms, sliced
Celery, cut into small pieces
Chillies, thinly sliced
Method
1. Place the cleaned siakap onto a large pan for steaming.
2. Place pieces of mushrooms, tomatoes, ginger and chillies on top of the fish.
3. Add the cooking oil and soy sauce on the sides of the fish.
4. Place the covered pan inside a wok, which has some water in it, and steam the fish until it cooks.
One siakap (or other types of fish)
Gingers, thinly sliced
3 teaspoons cooking oil
3 teaspoons soy souce
3 tomatoes, cut into pieces
3 mushrooms, sliced
Celery, cut into small pieces
Chillies, thinly sliced
Method
1. Place the cleaned siakap onto a large pan for steaming.
2. Place pieces of mushrooms, tomatoes, ginger and chillies on top of the fish.
3. Add the cooking oil and soy sauce on the sides of the fish.
4. Place the covered pan inside a wok, which has some water in it, and steam the fish until it cooks.
Potato salad
Ingredients
2 large cooked and cubed potato
1 cubed green apple
1/2 onion, chopped
1 tsp yellow mustard
1/2 cup of mayonnaise
Salt and pepper to taste
Method
Mix everything together, and serve.
2 large cooked and cubed potato
1 cubed green apple
1/2 onion, chopped
1 tsp yellow mustard
1/2 cup of mayonnaise
Salt and pepper to taste
Method
Mix everything together, and serve.
Masak lemak cekur ikan keli
Ingredients
1/2kg catfish (ikan keli), barbecued
To be ground:
10 cili padi
3 shallots
2 garlic
500ml fresh coconut milk
5 pieces daun cekor, cleaned and sliced thinly
1 piece asam jawa
Salt to taste
Method
1. Put coconut milk into a medium-sized pot, add the ground ingredients, and mix well. Cook over medium fire.
2. Add the barbecued catfish, cook till the gravy begins to boil. Stir constantly.
3. Add salt, asam keping and daun cekur into the gravy, and cook over slow fire for another 10 minutes. Stir constantly.
4. When the gravy thickens, it is ready to be served.
Source : Goodbites
1/2kg catfish (ikan keli), barbecued
To be ground:
10 cili padi
3 shallots
2 garlic
500ml fresh coconut milk
5 pieces daun cekor, cleaned and sliced thinly
1 piece asam jawa
Salt to taste
Method
1. Put coconut milk into a medium-sized pot, add the ground ingredients, and mix well. Cook over medium fire.
2. Add the barbecued catfish, cook till the gravy begins to boil. Stir constantly.
3. Add salt, asam keping and daun cekur into the gravy, and cook over slow fire for another 10 minutes. Stir constantly.
4. When the gravy thickens, it is ready to be served.
Source : Goodbites
Ayam Masak Cili
Ingredients
1 chicken, cut into 14 pieces
To be ground:
10 red chillies
10 shallots
5 garlic
1/4 tsp turmeric powder
4 lemongrass, pounded
5 pieces of kaffir lime leaves (optional)
Salt to taste
1/2 tbsp sugar
Method
1. Saute the ground ingredients with turmeric powder in a little oil till cooked.
2. Add lemongrass, kaffir lime leaves, salt and sugar. Stir constantly.
3. Add the pieces of chicken. Add some water if the mixture is too dry. Cook over medium fire till cooked.
Source : Goodbites
1 chicken, cut into 14 pieces
To be ground:
10 red chillies
10 shallots
5 garlic
1/4 tsp turmeric powder
4 lemongrass, pounded
5 pieces of kaffir lime leaves (optional)
Salt to taste
1/2 tbsp sugar
Method
1. Saute the ground ingredients with turmeric powder in a little oil till cooked.
2. Add lemongrass, kaffir lime leaves, salt and sugar. Stir constantly.
3. Add the pieces of chicken. Add some water if the mixture is too dry. Cook over medium fire till cooked.
Source : Goodbites
Wednesday, July 16, 2008
Laksa Terengganu
Ingredients:
1.5 litre coconut milk
50g ginger, garlic and lemon, minced
2 pieces turmeric leaf
10 red chilli, slit into flowerets
800g yellow noodle, cooked al dente
300g broccoli, boiled
300gm carrot, boiled
Method:
1. Bring to boil coconut milk with minced ingredients, turmeric leaf, simmer, add seasoning. Pour over individual portions of noodles and garnish with vegetables.
Note: Broccoli and carrot can be substituted with other vegetables like beans and snow peas.
Source: Goodbites
1.5 litre coconut milk
50g ginger, garlic and lemon, minced
2 pieces turmeric leaf
10 red chilli, slit into flowerets
800g yellow noodle, cooked al dente
300g broccoli, boiled
300gm carrot, boiled
Method:
1. Bring to boil coconut milk with minced ingredients, turmeric leaf, simmer, add seasoning. Pour over individual portions of noodles and garnish with vegetables.
Note: Broccoli and carrot can be substituted with other vegetables like beans and snow peas.
Source: Goodbites
Laksa Johor
Ingredients:
1 packet spaghetti
600g kembung/tenggiri, boiled
200g prawns
100g dried prawns
4 tbsp chilli paste
3 tbsp kerisik
10 shallots
5 cloves garlic
2cm ginger
2cm lengkuas
3 serai stalks
2 tbsp roasted coriander
3 tsp jintan manis
3 tsp jintan putih
2 cm fresh kunyit
a few pieces asam keping
1 1/2 coconuts to make santan
1/2 cup oil
salt and sugar to taste
Garnishing:
cucumber, remove centre and slice julienne
taugeh
kesum leaves, finely sliced
bunga kantan, finely sliced
big onions, sliced
limes, halved
sambal belacan
Method:
1. Boil spaghetti and drain.
2. Boil fish, remove bones and pound/blend fish meat. Boil prawns and remove shells.
3. Soak dried prawns in water for a while. Pound or blend fresh and dried prawns.
4. Grind/pound coriander, jintan manis and jintan putih. Separately blend shallots, garlic, serai, ginger, kunyit and lengkuas.
5. Heat oil in pot. Fry pounded spices and onion/garlic paste until fragrant. Add in blended fish and prawns. Add santan and asam keping.
6. Bring to boil. Check seasoning.
7. Arrange spaghetti and garnishing in individual bowls and pour gravy over.
Source: Goodbites
1 packet spaghetti
600g kembung/tenggiri, boiled
200g prawns
100g dried prawns
4 tbsp chilli paste
3 tbsp kerisik
10 shallots
5 cloves garlic
2cm ginger
2cm lengkuas
3 serai stalks
2 tbsp roasted coriander
3 tsp jintan manis
3 tsp jintan putih
2 cm fresh kunyit
a few pieces asam keping
1 1/2 coconuts to make santan
1/2 cup oil
salt and sugar to taste
Garnishing:
cucumber, remove centre and slice julienne
taugeh
kesum leaves, finely sliced
bunga kantan, finely sliced
big onions, sliced
limes, halved
sambal belacan
Method:
1. Boil spaghetti and drain.
2. Boil fish, remove bones and pound/blend fish meat. Boil prawns and remove shells.
3. Soak dried prawns in water for a while. Pound or blend fresh and dried prawns.
4. Grind/pound coriander, jintan manis and jintan putih. Separately blend shallots, garlic, serai, ginger, kunyit and lengkuas.
5. Heat oil in pot. Fry pounded spices and onion/garlic paste until fragrant. Add in blended fish and prawns. Add santan and asam keping.
6. Bring to boil. Check seasoning.
7. Arrange spaghetti and garnishing in individual bowls and pour gravy over.
Source: Goodbites
Belimbing with prawns
Ingredients:500g medium prawns
20 belimbing
8 shallots
1/2 coconut
2 stalks serai
2cm fresh turmeric
2cm ginger
1 kunyit leaf
salt and sugar to taste
Method:
1. Shell and clean prawns.
2. Grind or pound chillies, shallots, ginger and turmeric.
3. Make two cups of thick santan with the grated coconut.
4. Remove stalk ends from belimbing and cut belimbing into two.
5. Place all ingredients in pot and bring to boil.
Note: The sourness of the belimbing complements the gravy.
Source : Goodbites
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