recipe-at-home

karipap Pusing (Rangup)

2010-08-11T12:17:00.002+08:00

Bahan-Bahan:

½ kg tepung gandum
1 sudu besar lemak sayuran
5 biji ubi kentang
1 peket rempah kari daging
5 ulas bawang merah
2 ulas bawang putih
1 tangkai daun kari
Isi ayam (dada)- ptg dadu
Sedikit kayu manis
Sedikit halia
Sedikit Gula/garam/serbuk perasa

Cara menyediakan:

1. TEPONG GANDUM itu dibahagi 2 bahagian.

2. Bahagian pertama hanya tambah air garam saja tapi tidak terlalu banyak garam. Bahagian kedua pula ditambah majrin/lemak sayur.

3. Selepas itu, bahagian pertama digumpal jadi bebola manakala bahagian kedua pula bulat-leper. Bebola diletak atas bulat-leper dan bulat leper itu jadi pembalut.

Untuk membuat intinya:

1. Potong ubi kentang dan isi ayam berbentuk dadu.Panaskan minyak tumis bawang merah/putih dan halia yang telah ditumbuk bersama kulit kayu manis.
2. Setelah naik bau masukkan rempah kari daging yang telah dibancuh tadi. Masukkan isi ayam dan ubi kentang/garam/ gula dan serbuk perasa bersama. Masak sampai ubi lembut dan kering.
3. Sedia utk membuat karipap.

Tips tambahan:
1. Lemak sayuran adalah untuk merangupkan karipap.
2. Mentega juga poleh digunakan.

Puding Laici

2010-08-11T11:35:00.002+08:00

Bahan-bahan:

10 gm agar-agar serbuk
2 gelas air
1 gelas gula
2 biji telur - asingkan putih dan kuning
1/4 tin laici
Sedikit perisa laici
Sedikit ceri merah

Kaedah:

1. Pukul kuning telur hingga kembang. Ketepikan.

2. Masak agar-agar bersama air dan gula hingga mendidih.

3. Masukkan kuning telur, kacau sebati.

4. Masukkan susu cair dan perisa laici, kacau sebati dan biar mendidih, kecilkan api.

5. Sementara itu, pukul putih telur hingga gebu, masukkan ke dalam adunan agar-agar dan angkat.

6. Susun ceri di dalam bekas, tuangkan adunan agar-agar. Biarkan sejuk.

7. Setelah sejuk, keluarkan daripada bekas dan tuang buah laici dan jusnya ke bahagian tengah puding.

Seri Kaya

2010-07-13T11:58:00.001+08:00

Ingredients

10 eggs

420ml thick coconut milk, extracted from 2 grated coconuts

575g sugar

3 pandan leaves, knotted

Method

Beat eggs and sugar well with a hand whisk. Put beaten eggs and pandan leaves in a saucepan over a very gentle heat to dissolve the sugar.

When sugar has dissolved, remove the pan away from the heat and stir in thick coconut milk, mix well, then strain the mixture into a double boiler pot.

Cook over rapidly boiling water. Keep stirring the mixture with a long wooden spoon until it thickens; top up the boiling water in the lower pot whenever necessary.

Then wrap the lid with a big enough tea-towel (to prevent water dripping into the custard), replace it on the pot and steam the custard for two to three hours. (Do not stir the custard during this time.)

When kaya is ready, discard the pandan leaves.

Spicy Tuna Pizza

2010-07-13T11:42:00.002+08:00

Ingredients

120g high-protein flour

120g plain flour

1¼ tsp instant yeast granules

1 tbsp olive oil

150ml lukewarm water

½ tsp salt

1 tsp castor sugar

Topping

1 quantity pizza sauce

1 can chilli tuna, well drained

Some red and green capsicum, cut into rings

Some black and green kalamata olives, sliced thinly

Some onion half rings

150g grated mozzarella cheese

Coarsely ground black pepper

Method

Sift both flours into the bowl of an electric mixer fitted with a dough hook. Add yeast, olive oil, water, salt and sugar. Beat for 2-3 minutes or until dough is smooth. Cover the dough with a piece of cling film wrap and leave aside to rise for 35-40 minutes.

Roll out the dough to release air bubbles then place on a lightly floured tabletop. Roll out the dough to fit a lightly greased pizza pan. Brush the surface with a little olive oil and spread pizza sauce on the base.

Sprinkle over with a thin layer of mozzarella cheese. Spread tuna over and arrange capsicum, onion rings and olives around and sprinkle over with remaining mozzarella cheese. Add a dash of black pepper. Bake in preheated oven at 200°C for 15-20 minutes or until golden brown. Remove and serve immediately.

Satay Pizza

2010-07-12T16:56:00.003+08:00

Ingredients

250g plain flour

1 tsp instant yeast granules

1 tsp castor sugar

½ tsp salt

160ml lukewarm water

1 tbsp olive oil

Topping

3 sticks satay meat, sliced

2 fresh white button mushrooms, sliced

2 tbsp satay sauce

2 tbsp tomato puree

1 tbsp chilli sauce

Dash of ground black pepper

Some onion rings

Some red and green capsicum slices

130g grated mozzarella cheese

20g grated cheddar cheese

Method

Sift flour into a mixing bowl. Mix in salt, sugar and yeast. Stir in the water and olive oil. Mix into a sticky dough.

Turn out dough onto a lightly floured tabletop. Knead for about 10 minutes or until very smooth and elastic.

Roll out the dough with a rolling pin to a round shape. Place on a slightly greased mixing bowl. Cover with a dry tea-towel to rise in a warm place for 30-35 minutes or until it has doubled in size.

Combine satay sauce with tomato puree, chilli sauce and a good dash of ground black pepper. Stir to mix.

Roll out dough thinly to fit a lightly greased pizza pan. Prick the base of the dough with a fork.

Spread the base of pizza dough with the combined sauce. Arrange topping ingredients over and sprinkle liberally with mozzarella and cheddar cheese.

Bake the pizza in preheated oven at 200°C for 20 minutes or until the pizza dough is golden brown. Serve immediately.

Corn Fritters

2010-07-12T16:52:00.002+08:00

Ingredients

2 cups corn, fresh

2 red fresh chillies

2 Bombay onions

50gm dried shrimps

2 stalks of spring onion

1/2 teaspoon salt

2 cups of wheatflour

1 cup of self-raising flour

Water to mix

Method

Cut chillies, onions and spring onion. Pound shrimps.

Pour corn in a big bowl. Add flour, chillies, onions, shrimps and salt. Add in water.

Lastly, add in the spring onion. Stir well until the batter is smooth.

Drop batter by tablespoonfuls into deep hot oil.

Fry until golden brown. Drain onto paper towels.

Serve corn fritters piping hot.

Pulut Kuning

2009-03-10T01:21:00.003+08:00

Bahan-bahan:

4 cawan beras pulut
1 tin santan (400ml) - jgn campur air
1 sudu teh kunyit serbuk
garam secukup rasa

Cara-cara :

Rendam pulut bersama serbuk kunyit lebih kurang 1-2 jam atau sehingga pulut bertukar warna kuning.
Cuci dan toskan pulut dan kukus hingga 1/2 masak.
Setelah 1/2 masak keluarkan dari kukusan dan masukkan dlm bekas. Kemudian tuangkan santan yang dicampurkan secukup garam ke dalam pulut tadi dan gaul hingga rata.
Masukkan semula ke dalam kukusan dan kukus hingga masak.

Kentang Sumbat Daging

2009-03-05T12:16:00.001+08:00

BAHAN-BAHAN:

4 biji kentang
200 gm isi daging
4 ulas bawang putih (tumbuk)
Sedikit lada sulah
Garam
Sedikit mayonis
Kertas aluminium

CARA MENYEDIAKAN:

1.Cuci kentang dengan bersih dan dibungkus separuh dengan kertas aluminium.
Bahagian tengahnya dibelah sedikit. Kukus sehingga ia empuk.
2.Sementara itu tumiskan sedikit minyak, dan tumiskan bawang.
3.Setelah bawang naik bau masukkan daging dan bubuh sedikit garam dan lada sulah.
4.Kentang yang telah empuk disapukan sedikit mayonis pada bahagian yang dibelah tadi.
5.Kemudian sumbatkan dengan daging tadi. Makan dengan sos cili dan sedikit lagi
mayonis lebih enak.

Kantonis Yee Mee

2009-03-05T11:05:00.002+08:00

BAHAN-BAHAN:

1 bungkus yee mee
Sotong
Udang
Daging
Ayam
Lobak merah
Jagung muda
Sawi
Bunga kubis
Kubis bulat tepung jagung
1 biji telur
Garam secukup rasa

CARA MENYEDIAKAN:

1.Panaskan air, kemudian masukkan sotong, udang, daging, ayam dan sayur
ke dalam air yang didihkan tadi.
2.Setelah mendidih, masukkan sedikit tepung jagung, garam secukup rasa dan telur.
3.Masukkan semua sayur yang telah dipotong kecil. Kacau rata.
4.Kemudian curahkan kuah yang telah masak ke atas yee mee, biarkan ramuan ini sebati.
5.Hiaskan mengikut cita rasa.

Salad Ubi Kentang

2009-03-05T11:02:00.002+08:00

BAHAN-BAHAN:

4 biji ubi kentang (potong, rebus dan buang kulit)
1 labu bawang besar (cincang)
30 gm daun bawang (potong halus)
1 liter mayones

CARA MENYEDIAKAN:

Gaulkan ubi kentang bersama bawang besar, daun bawang, sedikit garam dan mayones sehingga sebati.

Olio-Olio

2009-03-02T17:11:00.004+08:00

BAHAN-BAHAN:

5 ulas bawang putih (tumbuk kasar)

1 sudu kecil lada hitam (tumbuk kasar)

2 tangkai cili kering (potong halus)

1 sudu kecil herba campuran

2 biji cendawan butang (mayang)

1 sudu besar minyak zaitun

100 gm spageti

CARA MENYEDIAKAN:

1.Rebuskan spageti bersama minyak zaitun dan air sehingga lembut. Ketepikan.

2.Panaskan minyak zaitun dan tumiskan bawang putih, cili kering, cendawan dan lada hitam.

3.Setelah naik bau, barulah masukkan spageti bersama sedikit air.

4.Kacau rata seketika dan masukkan herba campuran dan garam secukup rasa.

5.Angkat dan hidangkan.

Sambal Ikan

2009-03-02T17:08:00.002+08:00

BAHAN-BAHAN:

6 ekor ikan kembung

8 tangkai cili kering (kisar)

Sedikit belacan

3 ulas bawang putih (tumbuk)

4 ulas bawang merah (tumbuk)

2 keping asam gelugur

Garam dan gula

CARA MENYEDIAKAN:

1.Tumis semua bahan tumbuk dan belacan hingga naik bau.

2.Kemudian masukkan cili dan asam gelugur. Bubuhkan garam dan gula.

Tumis hingga pecah minyak.

3.Masukkan ikan yang telah digoreng terlebih dahulu dan gaul rata.

Caramel Cup Custard

2009-01-06T11:09:00.001+08:00

Ingredients

12 medium sized eggs
75 gm evaporated milk
75 ml plain water
240 gm sugar
1 tbsp vanilla extract
Salt to taste

Ingredients for Caramel sugar

900 gm sugar
750 ml plain water

Method:

To prepare the caramel sugar, place pan on low heat and stir until sugar syrup turns golden brown colour. During this process, add in plain water step by step.
For pudding, blend all the ingredients and lastly strain the mixture from its bubble.
Add the caramel sugar into the baking pan and steam the pudding until it is fully cook.
Ready to serve.

Asam Pedas Stingray

2009-01-06T11:06:00.002+08:00

Ingredients

300 gm stingray
5 shallot - blend
3 cloves garlic - blend
50 gm dried chillies - blend
1 cm ginger - blend
1 cm galangal - blend
1 cm fermented shrimp paste - blend
1 sprig daun kesum
1 stalk bunga kantan - cut into 4
1 stalk lemongrass - chopped
1 cm fresh turmeric - thinly sliced
Coconut oil
Tamarind paste - mix with water and seived
Plain water
Salt to taste
Sugar to taste

Method:

Heat oil in wok over a medium fire. When hot, stir fry shallots, garlic, dried chillies, ginger, lengkuas and shrimp paste until fragrant and oil separates.
Add in daun kesum, bunga kantan, lemongrass and tamarind paste. Stir to mix well until boil.
Add water, sugar and salt to taste. Stir and wait until it boil for a while.
Add stingray and wait until it well cooked. Turn off fire.
Ready to serve.

Crab in Spicy Coconut Gravy

2009-01-06T11:01:00.002+08:00

Ingredients

500 gm crab
2 tomatoes - cut into chunks
1 stalk bunga kantan - thinly sliced
400 ml thin coconut milk
2200 ml thick coconut milk
Salt to taste
Sugar to taste

Blend Ingredients

10 dried chillies - blend
5 bird’s eye chillies - blend
300 gm shallots - blend
100 gm cloves garlic - blend
3 candlenuts - blend
2.5 cm fresh turmeric - blend
2.5 cm galangal - blend
2 stalks lemongrass - blend
1 tsp fermented shrimp paste - blend

Method:

Heat oil in a wok over a medium fire. When hot, stir fry blended ingredients until fragrant and oil separates.
Add in thin coconut milk. Stir well and cook until boil.
Add bunga kantan, tomatoes, crab and thick coconut milk. Continue cook until boil.
Add salt and sugar to taste. Cook until boil.
Ready to serve.

Pan Fried Prawns, Pineapple and Coconut

2009-01-06T10:55:00.002+08:00

Ingredients

500g medium prawns, peeled and deveined
4 whole garlic cloves plus
1 tsp minced garlic
2 tbsp lime juice
2 tbsp butter
½ bowl cube pineapple
2 tbsp coconut-grated
½ tsp ground paprika
1 tbsp salt
3 tbsp virgin olive oil

Method:

In a medium bowl, stir the salt into 1 cup of water until it has dissolved. Add the prawns and soak them for 5 minutes, then drain and pat them dry.
Heat the oil in a heavy frying pan over moderately high heat with the whole garlic until hot but not smoking. Add the prawns and cook for a few seconds to seal in the flavor and then remove.
Pour out all of the oil and discard the garlic. Return the prawns to the frying pan and reheat over medium-high heat. Pour the lime juice over the prawn and add the butter, minced garlic, paprika, pineapple and the grated coconut.
Simmer until the prawns have turned pink, which will only take a couple of minutes.
Take care to not overcook them as it ruins both the flavour and the texture of the prawns.

Kuih Cara Berlauk

2008-11-17T23:11:00.001+08:00

Ingredients

1 bowl flour
2 bowls santan
1 egg
300g minced beef
1 big onion
2 tbsp ghee
A few sprigs of Chinese celery
salt to taste

Method

1. Sieve flour into large bowl. Mix well with santan, egg and salt. Set aside.
2. Season minced meat with a little white pepper, black pepper and salt.
3. Heat ghee in kuali. Fry diced onion in ghee until fragrant. Add in minced meat and continue frying. Remove and set aside.
4. Heat kuih cara moulds and grease them with margarine. Spoon batter into moulds and place minced meat in centre.

Note: This kuih is best eaten with chilli sauce.

Spanish Omelette with Potatoes and Onions

2008-11-17T22:53:00.003+08:00

Ingredients

6 large eggs
2 medium sized potatoes, sliced
1/2 large onion, sliced thinly
chopped parsley, salt and pepper
5 tbsp good olive oil

Method

1. Using a non-stick saucepan, heat up the olive oil to moderate heat.
2. Fry the potatoes gently, and not let them become crispy. Set them them aside and do the same with the onions.
3. Meanwhile, beat the eggs lightly. Add the chopped parsley, salt and pepper.
4. Make sure there is enough oil to cook the omelette. Add the cooked potatoes and onions to the egg mixture and mix well.
5. Pour the mixture into the saucepan and let it cook on medium heat.
6. When the centre of the omelette is not too runny, flip the omelette carefully using a large enough flat sound plate.
7. Place the omelette back on the pan and let it cook for a few more minutes. When its done, flip it back again using the same method above. Serve either warm or cold with fresh baguette or French bread.

Chicken Nugget Salad

2008-11-17T22:43:00.001+08:00

Ingredients

1/2kg chicken nuggets, fried till brown, then cut into 1cm cubes
1 head iceberg lettuce, thinly sliced
3 whole ripe tomatoes, deseeded and cubed
1 cup mayonnaise

Method

1. Mix cubed chicken nuggets, sliced lettuce and cubed deseeded tomatoes.
2. Add in the mayonnaise.

Layer Cake

2008-11-17T22:32:00.002+08:00

Ingredients

225g margarine
225g castor sugar
6 large eggs
125g plain flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp mixed spice powder
2 tbsp milk powder

Method

1. Sift flour and baking powder together.
2. Cream margarine and castor sugar until light. Add eggs one at a time, beating well after each addition.
3. Add in salt, milk powder and mixed spice powder. Mix well. Fold in sifted flour gently.
4. Grease the sides and line the bottom of 7-inch square tin.
5. Spread 1/3 cup of batter onto a preheated baking tin and quickly tilt the tin so that the batter will spread evenly and level the surface.
6. Grill under moderate heat until the surface turn dark brown. Repeat until all the batter is used up.
7. When the final layer is done, put the cake into a preheated oven 180°C, for about 15 minutes to finish the baking.
8. Cool cake on a wire rack before cutting.

Batik Cake

2008-11-17T22:30:00.000+08:00

Ingredients

175g butter
4 large eggs
300g condensed milk
40g Nestum
110g Milo powder
15g cocoa powder
125 ml water
280g Marie biscuits, break into pieces

Method

1. Beat butter till light and creamy. Add in one egg at a time and beat well after each addition.
2. In a saucepan, mix together condensed milk, Nestum, cocoa powder, Milo and water. Add in the butter mixture. Mix well.
3. Cook over low heat until batter thickens, stirring all the time so that it won’t get burn.
4. When the batter thickens, turn off the heat and set aside to cool. Gently fold in the Marie biscuits bit by bit.
5. Spread the cake mixture and press lightly layer by layer on greased and lined 7-inch square cake tin.
6. Bake at 150 C for 1 hour. Remove and let it cool thoroughly before wrapping up tightly with aluminium foil. Chill for a few hours or overnight before serving.

Note: The small crumbs resulted from breaking the Marie Biscuits into pieces should be discarded and not added to the cake batter.

Chocolate Cake

2008-11-17T22:19:00.001+08:00

Ingredients

1 box (18 oz) chocolate cake mix

1 cup mayonnaise

1 cup water3 eggs

1 tsp ground cinnamon (optional)

Method

1. Grease and lightly flour two 9-inch round cake pans. Set aside.

2. In a large bowl, with electric mixer on low speed, beat cake mix, mayonnaise, water, eggs and cinnamon for 30 seconds.

3. Beat on medium speed, scrapping sides occasionally for 2 minutes. 4. Pour batter into prepared pans.5. Bake for 30 minutes or until toothpick inserted in the centre comes out clean.6. Cool the cake for 10 minutes on a wire rack, remove from pans and cool completely.7. Sprinkle the cake with confectioners' sugar or fill and frost, if desired.Tips: You may prepare the cake mix as above in 13 x 9-inch baking pans and bake for 40 minutes.

2008-09-22T11:09:00.003+08:00

Bahan-bahan ( dalam 60-70 cawan mini cookies ):

250gm cornflakes (kotak kecil)
125gm butter (1/2 buku)
1/2 cawan gula perang (tambah kalau suka manis)
5 sudu makan madu/golden syrup
manik warna warni untuk hiasan

Cara-cara:

Campurkan butter dan gula dan masak atas api perlahan hingga gula larut bersama butter.
Masukkan cornflakes ke dalam adunan yang dah cair dan masukkan madu/golden syrup.
Adun sampai rata.
Masukkan dalam acuan dan taburkan manik warna warni dan bakar selam 10-15 min atau sampai dasar kekuningan

Biskut Coklat Chips

2008-09-22T09:58:00.004+08:00

Bahan-bahan:

180gm mentega/marjerin
90gm gula castor
100gm gula perang
1 sudu teh esen vanila
2 biji telur
200gm tepung naik sendiri
160gm tepung gandum
1 sudu teh soda bicarbonate
1/4 sudu teh garam
100gm coklat chips
120gm badam cincang

Cara-cara:

Ayak kedua2 tepung bersama soda bicarbonate dan garam. Sekiranya guna badam cincang,goreng tanpa minyak sekejap, tp jgn sampai hangus.
Pukul mentega/marjerin dengan kedua2 gula hingga gebu/putih. Masukkan telur dan esen vanila dan pukul lagi hingga sebati.
Masukkan bahan2 yg telah diayak td dan gaul hingga sebati. Masukkan pula coklat chips dan badam cincang dan gaul lagi hingga sebati.
Sudukan ke atas loyang yg telah digris (untuk mendapatkan hasil yg lebih baik, alaskan loyang pembakar dgn baking paper). Jarakkan sedikit antara satu sama lain.
Bakar dalam oven dgn kepanasan 180C hingga masak (brown) lebih kurang 20 minit (bergantung pd kepanasan oven masing2).
Keluarkan dari oven dan biarkan seketika di atas loyang, pastu alihkan ke atas rack (redai kuih) supaya lebih cepat sejuk. Bila dah sejuk baru masukkan ke dalam bekas kedap udara.
Boleh tambah badam cincang, sunflower seed atau kacang tanah yg telah dicincang (kena goreng tanpa minyak juga dulu) sebagai bahan tambahan.

Biskut Mama Carries

2008-09-22T09:49:00.005+08:00

Bahan-bahan ( 50 Biji ) :

250g mentega
350g tepung gandum
100g gula aising
150g tepung jagung
1 camca teh esen vanilla

Bahan untuk Topping :

125g gula aising
1/2 putih telur
1/2 sudu teh tepung jagung
emulco yg digemari ( sy guna strawberry & pandan emulco)

Cara-cara:

Pukul mentega dan gula aising. Masukkan esen vanilla dan pukul lagi hingga gebu.
Masukkan tepung gandum dan tepung jagung. Gaul sehingga sebati.
Terap doh setebal 1/2cm menggunakan cookie cutter yg disukai.
Susun biskut di dalam tray yg telah dialas dengan kertas minyak.
Sapukan topping diatas biskut (boleh guna jari untuk hasil yg baik)
Kemudian, hiaskan topping dengan emulco kegemaran anda.
Bakar pada suhu 150 C selama 17 - 20 minit.

Cara membuat Topping :

Campurkan kesemua bahan2 diatas dan kacau sehingga sebati.

Kuih Raya : Almond London

2008-09-22T08:27:00.003+08:00

Bahan bahan:

250 gm mentega
125 gm gula halus
1 biji telur
1 tsp esen vanilla
50 gm serbuk badam (optional)
200 gm tepung jagung
300 gm tepung gandum
2 sudu tepung beras
1 tsp baking powder
200 gm kacang badam (digoreng tanpa minyak)
50 gm badam cincang (utk hiasan)
+/- 700 gm coklat masakan

Cara :

Pukul mentega dengan gula hingga kembang
Masukkan telur, esen vanilla dan dipukul lagi.
Masukkan serbuk badam, kacau
Ayak bersama tepung jagung, tepung beras, baking powder dan gaulkan bersama adunan tadi
Masukkan tepung gandum sedikit demi sedikit hingga adunan menjadi doh
Bentukkan doh menjadi bulat-bulat kecil/lonjong & masukkan kacang di dalamnyer.
Letakkan di atas dulang pembakar yg telah dilenserkan sedikit mentega
Bakar pada suhu 200'c.d selama 20 minit
Cairkan coklat masak dengan kaedah "double-boil"
Masukkan biskut tadi kedalam mangkuk kertas dan tuang atau celup coklat masak. Taburkan sedikit badam cincang utk hiasan
Biarkan ia kering seketika dan sedia dimakan atau disimpan.

Cucur Udang

2008-09-09T16:06:00.004+08:00

Bahan-bahan:

3 cawan tepung gandum
1 biji telur
1 3/4 cawan air
Garam secukup rasa
1 biji cili merah – jika suka (cincang halus/tumbuk kasar)
Ikan bilis/udang kecil/udang kering - pilih satu atau semua jika suka (tumbuk kasar)
Bawang merah/besar - jika suka (dimayang)
Daun bawang/taugeh/lobak merah – jika suka (karot dimayang halus atau diparut)

Cara:

1. Bancuh semua bahan kecuali gandum
2. Kacau hingga nampak sedikit berbuih.
3. Masukkan gandum semua sekali.
4. Sebatikan dan siap untuk digoreng.
5. Makan bersama dengan sos

Biskut Arab

2008-09-09T16:00:00.002+08:00

Bahan-bahannya:

1 peket tepung gandum
1 cawan tepung susu ( penuh kirim )
1 cawan gee
1 cawan planta
3 cawan gula yang dimesin halus

Caranya:

1. Tepung gandum digoreng terlebih dahulu sehingga kekuningan jgn terlalu garing.
2. Ayak tepung gandum tadi, masukan tepung susu dan gaulkan.
3. Masukkan sikit demi sedikit gee (minyak sapi) dan planta gaul sehingga ia menjadi doh. Sekiranya doh tidak cukup lembut boleh tambahkan gee atau planta.
4. Kemudian buat bentuk bulat dan bakar lebih kurang 10-15 minit (ini kerana
tepung tadi telah digoreng) sehingga ia masak.
5. Keluarkan dari oven dan terus masukkan ke dalam gula yang telah dimesin (serbuk). Gaulkan ia semasa masih
panas.

Cekmek Molek

2008-09-09T15:57:00.001+08:00

Bahan-bahan ( 12-13 biji )

2 cawan ubi keledek (yg telah direbus dan dilecek)
1 cawan tepung gandum
gula
minyak untuk menggoreng

Cara-cara

1. Gaulkan ubi dengan tepung sehingga jadi doh yang lembut
2. Bahagikan kepada 12 bahagian. Buatkan bentuk bulat.
3. Leperkan doh kecik tadi. Kemudian masukkan 1 sudu kecil gula- kalau tak mahu manis boleh kurangkan sukatannya.
4. Tutup rapat-rapat supaya gula tak keluar semasa menggoreng.
5. Panaskan minyak. Goreng dengan api sederhana sehingga masak/perang.

Bubur Lambuk

2008-08-26T14:03:00.002+08:00

Bahan-bahan:

1/2 ekor ayam
3 liter air
150 g beras
5 cm halia dihiris kasar
2 batang serai dititik
1/2 camca teh halba
100 ml pati santan daripada 1/2 biji kelapa
2 helai daun kunyit dihiris nipis
5 keping cendawan hitam direndam dan dihiris
Garam dan lada putih secukup rasa
Bawang goreng dan daun bawang.

Cara membuatnya:

1. Rebus ayam bersama separuh sukatan air hingga ayam empuk. Sejat dan siat-siatkan dagingnya.
2. Didihkan air rebusan ayam tadi dan masukkan baki air bersama beras, halia, serai dan halba. Masak hingga beras kembang.
3. Masukkan santan, daun kunyit dan cendawan. Kacau hingga mendidih.
4. Bubuh garam dan serbuk lada putih bersama-sama isi ayam.
5. Hidangkan bersama bawang goreng dan daun bawang.

Kuih Bakar Hijau

2008-08-26T13:55:00.001+08:00

Bahan-bahan

1 mangkuk tepung gandum
1 mangkuk gula
1 mangkuk telur
1 ½ cawan santan
7 helai daun pandan
sedikit bijan
sedikit minyak sapi

Cara-cara

Pukul telur dengan gula sehingga kembang.
Mesin santan bersama daun pandan kemudian tapis.
Masukkan tepung ke dalam adunan telur dan santan.
Masukkan sedikit garam. Kacau hingga rata.
Panaskan acuan yang disapu minyak dalam ketuhar.
Tuangkan adunan ke dalam acuan dan taburkan bijan.
Bakar hingga masak.

Kuih Raya : Bangkit Santan

2008-08-26T13:45:00.000+08:00

Bahan-Bahan:

340 g tepung ubi
95 g tepung gandum
37 g gula halus
3 biji kelapa (santan pekat)
3 helai daun pandan
2 biji telur
Sedikit garam

Cara:

1. Masak santan, gula halus, daun pandan dan garam hingga pekat.
2. Kacau selalu supaya tidak bergentel. Satukan tepung ubi dan tepung gandum.
3. Goreng tanpa minyak hingga ringan. Angkat dan sejukkan.
4. Tuangkan santan dan telur ke dalam tepung tadi. Uli hingga sebati.
5. Canaikan doh ini dan terapkan dengan acuan.
6. Bakar di dalam ketuhar dengan suhu 180C hingga biskut masak.

Kuih Raya : Biskut Suji

2008-08-26T13:38:00.002+08:00

Bahan-Bahan:

250 gm mentega
100 gm tepung gandum
2 biji kuning telur
200 gm gula halus
200 gm tepung suji
50 gm tepung jagung
50 gm gajus, ditumbuk
1 camca teh esen vanila
Sedikit garam dan buah ceri untuk hiasan

Cara:

1. Pukul mentega bersama gula hingga kembang.

2. Masukkan kuning telur dan esen vanila. Pukul lagi.

3. Masukkan semua jenis tepung dan gajus. Gaul rata.

4. Masukkan ke dalam peti sejuk selama 10 minit.

5. Kemudian bulatkan-bulatkan adunan. Bubuh ceri di atasnya. Bakar hingga masak.

Kuih Raya : Biskut Badam Berkismis

2008-08-26T13:35:00.001+08:00

Bahan-Bahan:

1 ¼ cawan mentega
1 cawan gula
2 biji telur
½ cawan badam halus
½ cawan kismis hitam
½ cawan tepung jagung
1 sudu teh esen vanila
Tepung gandum ikut lembut

Cara:

1. Pukul rata mentega dan gula.
2. Masukkan telur dan kacau lagi.
3. Campur semua bahan lain dan tepung sedikit-sedikit hingga adunan lembut dan boleh dicanai.
4. Terap ikut acuan disukai.
5. Sapu kuning telur dan hiasi dengan badam.

Stir-fried chicken in kicap manis

2008-07-23T16:48:00.001+08:00

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.

Steamed fish

2008-07-23T16:45:00.000+08:00

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.

Potato salad

2008-07-23T16:43:00.000+08:00

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.

Masak lemak cekur ikan keli

2008-07-23T16:41:00.000+08:00

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

Ayam Masak Cili

2008-07-23T16:38:00.001+08:00

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

Laksa Terengganu

2008-07-16T00:45:00.000+08:00

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

Laksa Johor

2008-07-16T00:36:00.001+08:00

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

Belimbing with prawns

2008-07-16T00:25:00.002+08:00

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

Banana ice-cream

2008-06-26T23:38:00.002+08:00

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

2008-06-24T22:51:00.001+08:00

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

2008-06-24T22:43:00.001+08:00

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

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

(b) method to prepare laksa

Blanch laksa noodles until expanded and softened.
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

2008-06-19T21:21:00.003+08:00

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)

2008-06-19T21:18:00.001+08:00

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

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

Source : Nutriweb

Cendol (Serves 4)

2008-06-19T21:02:00.004+08:00

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

Boil brown sugar and water with screwpine leaf.

Add all ingredients.

Serve with ice cubes.

To make cendol:

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

Method:

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

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

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)

2008-06-13T12:05:00.002+08:00

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

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

Method to prepare sambal

Heat oil and saute blended garlic and shallots.
Add dried chillies and fry until fragrant.
Add tamarind juice, tomato and salt.
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

2008-06-13T10:49:00.003+08:00

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

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

(b) To prepare meat balls

Mix all ingredients. Shape into small balls.
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

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

Source : Nutriweb

CHICKEN CHOP

2008-06-05T11:56:00.002+08:00

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

2008-06-04T22:33:00.001+08:00

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

2008-06-04T22:27:00.000+08:00

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

2008-06-04T22:24:00.000+08:00

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

2008-06-04T22:21:00.002+08:00

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

2008-06-04T22:13:00.004+08:00

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

2008-06-04T22:08:00.003+08:00

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.

Deep-fried chicken in orange cream sauce

2008-05-14T14:21:00.001+08:00

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

2008-05-14T14:17:00.000+08:00

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

2008-05-14T14:15:00.001+08:00

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 175ºC. 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

2008-05-14T14:13:00.000+08:00

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

2008-05-14T13:59:00.003+08:00

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

2008-05-14T13:59:00.002+08:00

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

2008-05-14T13:46:00.001+08:00

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

2008-05-14T13:33:00.001+08:00

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.

Kerabu perut (Oxtripe salad)

2008-05-07T13:54:00.000+08:00

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

2008-05-07T13:51:00.002+08:00

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

2008-05-07T13:50:00.001+08:00

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

2008-05-07T13:44:00.000+08:00

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

2008-05-07T13:43:00.001+08:00

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

2008-05-07T13:40:00.001+08:00

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

2008-05-07T13:38:00.000+08:00

Ingredients

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

2008-05-07T13:37:00.001+08:00

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.

Chocolate Bun

2008-04-27T01:10:00.001+08:00

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)

2008-04-17T15:57:00.004+08:00

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

2008-04-17T15:18:00.001+08:00

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

2008-04-17T15:03:00.002+08:00

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

2008-04-17T14:53:00.001+08:00

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

2008-04-17T14:46:00.003+08:00

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

2008-04-17T14:37:00.005+08:00

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.

Pulut Hitam Porridge

2008-03-25T09:48:00.003+08:00

A delicious hot dessert made of black glutinous rice and served with a dollop of coconut milk.

Ingredients
(A):

3 pieces or blocks Gula Melaka

2 litres water

2 pandan leaves, knotted

150g dried longan flesh, washed (optional)

Topping:

375ml thick coconut milk (pati santan)

1/4 tsp salt

Method

Drain glutinous rice and steam for 30 minutes. Sprinkle lightly with water every 10 minutes. When rice grains are fluffy and soft, remove and set aside.

Combine ingredients (A) in a saucepot and bring to a boil to dissolve the gula melaka into a syrup. Strain and discard the pandan leaves.

Combine syrup, cooked glutinous rice and longan flesh in a deep saucepot; cook until consistency is just right. (If it is too thick, add water to dilute.) Turn off the heat.

For the topping, combine the coconut milk and salt. To serve, dish out into individual serving bowls and top with the coconut milk - one to two tablespoonfuls, or more if you prefer.

Trifle

2008-03-25T09:43:00.002+08:00

Ingredients

8 pieces Swiss roll slices

3–4 tbsp orange juice

Custard filling

50g custard powder

100g castor sugar

150ml water

600ml milk

1/4 tsp vanilla essence

1/8 tsp salt

Jelly layer

1 packet (110g) mango jelly crystals

250ml boiling water

Topping

Some mango slices, cubed (can change with other fruit)

Method

Dissolve the custard powder in a little bit of the milk. Next, put the mixture into a saucepan with the rest of the milk. Add in water, sugar, salt and essence. Stir over low heat until mixture thickens and boils.

To prepare jelly, dissolve jelly crystals in hot water and set aside.

To make the trifle, line a glass dish with the Swiss roll slices. Spoon some fruit juice over them and then top with mango pieces.

Pour two-thirds of the prepared custard over the mango pieces then place the glass dish in the refrigerator for 20 minutes to set the custard.

Pour half a portion of the dissolved jelly over the custard. Chill in the refrigerator until the jelly sets.

Slowly pour remaining custard over the jelly layer. (Should the custard thicken, add 1 extra tablespoon of milk and return to a low heat, stirring all the way until it cooks and custard is smooth again.)

For the remaining jelly mixture that has set, cut into cubes and use as topping. When custard has set and is well chilled, garnish with the jelly and mango cubes. (Note: The trifle should be well chilled before serving.)

Sweetcorn Ice-Cream

2008-03-25T09:38:00.000+08:00

Ingredients

400ml double or thickened cream

150ml plain yoghurt

250g canned sweetcorn kernels, well drained

2 egg whites

50g fine castor sugar

Method

Combine cream and yoghurt in a well-chilled bowl and beat together until creamy and thick. Add sweetcorn and spoon into a well-chilled, plastic ice-cream container.

Cover and freeze until it becomes slushy. Turn out onto a chilled bowl and beat well again.

In a separate bowl, whisk the egg whites until stiff. Gradually add in the sugar and continue to whisk until it is very stiff. Fold meringue into sweet corn mixture, return the whole mixture to the ice-cream container. Cover and freeze again until firm.

Transfer the ice-cream to the refrigerator 15-20 minutes before serving to make it easier to scoop.

Spicy Fried Dried Prawns (Sambal Udang Kering)

2008-03-25T09:36:00.002+08:00

Ingredients

250g dried prawns, soaked and pounded finely

2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice)

4 stalks lemongrass, smashed

Oil for frying

Spice ingredients – blended

4 candlenuts (buah keras)

2cm piece fresh turmeric

2cm square piece shrimp paste (belacan)

8 fresh red chillies

5-6 dried chillies, soaked and seeded

80g garlic

150g shallots

Seasoning

4-4½ tbsp sugar or to taste

¾-1 tsp salt or to taste

Method

Heat a little oil in a wok and fry lemongrass until fragrant. Reduce the heat to low and add blended spice ingredients. Fry until fragrant.

Add dried prawns and continue to fry for a while. Mix in tamarind juice and fry over a low heat until mixture is almost dry. (Keep stirring while frying to prevent it from sticking to the base of the wok). Adjust seasoning to taste. Dish out and leave to cool completely.

Asam Fish Curry

2008-03-03T14:35:00.001+08:00

Ingredients

1kg mackerel (ikan kembong)

250g ladies fingers

1 tomato, quartered

3 sprigs polygonum leaves (daun kesum)

4 tbsp tamarind paste (asam jawa) mixed with 500ml water

1 wild ginger bud, halve and smash stem

2 pieces dried tamarind skin

5 tbsp oil

Ground ingredients

12 shallots

8 fresh red chillies

4 slices galangal

1cm piece fresh turmeric

2cm square belacan, toasted

2 stalks lemon grass

Seasoning

¾-1 tsp salt or to taste

½-1 tsp sugar or to taste

Method
Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.

Add asam jawa juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice immediately.

Banana Pancake with Caramel Sauce

2008-03-03T14:33:00.000+08:00

Ingredients

1½ cups plain flour, sifted

1½ tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of salt

1½ tbsp castor sugar

1½ cups fresh milk

2 tbsp melted butter

1 tsp vanilla essence

1 large banana, diced

2 tbsp raisins

A little extra butter for greasing the pan

Caramel sauce

1/2 cup soft brown sugar

40g butter

150ml whipping cream

Method

Put sifted flour, baking powder, bicarbonate of soda, salt and sugar in a mixing bowl.

Combine milk, melted butter and essence in a jug. Whisk with a hand whisk until soft, then add to the flour mixture. Stir until well combined.

Add bananas to the batter.

Heat a non-stick pan over medium heat. Lightly grease the base of pan with a little butter.

Working in batches, pour about a quarter cup of batter into the pan for each pancake. Sprinkle a few raisins over. Cook for a few minutes until bubbles appear on the surface and the base of the pancake is golden brown.

Carefully turn the pancake over with a spatula to cook the other side until golden brown.

To prepare the sauce: Put ingredients in a small saucepan and bring to a boil over a moderate heat. Reduce heat to low and simmer for 7–8 minutes until sauce is fairly thick. Pour into a jug and serve the sauce with the pancake.

Coleslaw

2008-03-03T14:30:00.001+08:00

Ingredients

1 carrot, finely shredded

2 cups finely shredded cabbage

150ml sour cream

3 tbsp mayonnaise

1 tbsp lime juice

1 tbsp sugar

1/2 tsp salt or to taste

A good dash of pepper

Method

Mix sour cream, mayonnaise, lime juice, sugar, salt and pepper in a large mixing bowl. Stir until smooth. Add the cabbage and carrot and toss until evenly coated. Serve immediately or refrigerate for later use.

Chicken and Cabbage Salad

2008-03-03T14:28:00.000+08:00

Ingredients

1 cup shredded cooked chicken

½ cup shredded white cabbage

½ cup shredded purple cabbage

½ cup shredded carrot

2 tbsp thinly sliced bird’s eye chillies

3 shallots, thinly sliced

2 kaffir lime leaves, finely shredded

Dressing

3 limes, squeezed for juice

1 tbsp rice vinegar

1 tbsp fish sauce

1 tbsp chopped garlic

1 tbsp sesame oil

1 tbsp sugar or to taste

Garnishing

Some mint leaves

1 tbsp toasted peanuts

Method

Combine chicken, both cabbages, carrots, bird’s eye chillies, shallots and kaffir lime leaves in a mixing bowl. Add combined dressing ingredients and mix well.

Dish out and serve with garnishing.

Air Asam Sambal

2008-03-03T14:05:00.003+08:00

Ingredients:

100g (10) red chillies
50g (5) shallots
10g (2cm) ginger
30g dried prawns
20g shrimp paste
20g tamarind paste, mix with 1 cup of water
3g (1/2 tsp) salt

Method:

1. Mix pounded ingredients with tamarind juice and salt.
2. Serve with grilled beef or seafood.

Grilled Beef Kelantanese Style

2008-03-03T13:58:00.005+08:00

Ingredients:

1 kg lean beef
30g (6cm) ginger
80g (8) shallots
20g (thumb size) fresh turmeric
70g (3 stalks) lemon grass
20g (4 tsps) pepper
10g (2 tsps) salt

(A) pounded all the ingredients finely

For garnishing:

5 lettuce
1/2 cucumber
1 tomato

Method:

1. Clean the beef anf cut into 5 pieces.
2. Marinate the beef with ingredients (A), salt and pepper for 1 hour.
3. Grill the beef until cooked.
4. Slice the grilled beef thinly and serve with garnishing and air asam sambal.

Content per serving:
Calorie 305 kcal
Fat 4.9g
Cholesterol 149mg

Crispy Chilli Cuttlefish

2008-03-03T13:49:00.003+08:00

Ingredients:

300g cuttlefish, cleaned and cut in round shape
1/2 teaspoon ginger juice
1 stalk of spring onion, thinly sliced
1/4 cup corn flour
1/4 cup rice flour
cooking oil

Method:

1. Mix cuttlefish with ginger juice and spring onion evenly.
2. Coat cuttlefish thoroughly with the mixture of corn flour and rice flour.
3. Heat up oil. Fry cuttlefish for about 4 minutes or till golden.
4. Sprinkle some chilli powder on the cuttlefish before serving.

Mango Kerabu

2008-01-29T11:47:00.000+08:00

Ingredients

1 small green mango, skinned and shredded

5 shallots, sliced finely

10 cilipadi, sliced finely

1/2 cucumber with soft centre removed, shredded

1/2 carrot, shredded

Seasoning:

3 tbsp lime juice

2 tbsp sugar

1 tbsp fish sauce

1 tbsp sesame oil

Dash of pepper

Garnishing:

Coriander leaves

Mint leaves

Method

Combine seasoning ingredients in a mixing bowl. Stir in all shredded ingredients. Serve with grilled fish.

Abok-Abok Sago

2008-01-29T11:43:00.000+08:00

Ingredients

100g pearl sago

150g gula Melaka, finely grated

150g castor sugar

1/2 tsp salt

1 tbsp pandan juice (blend three screwpine pandan leaves with a little water and squeeze out for juice)

A few drops green food colouring

250g grated white coconut

Method

Soak sago in cold water for 10–15 minutes. Wash under running tap to get rid of excess starch. Drain well in a metal strainer.

Mix sago with grated white coconut, sugar and salt in a mixing bowl. Divide into two portions. To one portion, add pandan juice and green food colouring to mix. Add gula Melaka to the other portion.

Grease a 10cm square baking tin lightly with corn oil. Spread the green portion on the base and press down firmly. Put into a steamer and steam for 10–12 minutes.

Pour the gula Melaka portion over the steamed green portion and spread evenly. Press down firmly, then steam over boiling water for 20–25 minutes.

Remove the tin from the steamer and leave aside to cool completely before cutting.

Agar-Agar Santan

2008-01-29T11:41:00.000+08:00

Ingredients

30g agar-agar powder

120ml water

750ml hot water

300g sugar

3 screwpine leaves, knotted

180ml thick coconut milk

1/4 tsp any colour (food colouring)

Method

Combine agar-agar powder with 120ml water. Stir to dissolve, then pour into the hot water.

Add sugar and screwpine leaves and bring to a boil for 10–15 minutes over a medium heat. Stir occasionally while cooking.

Divide agar-agar into three portions. Add colouring to the two-thirds portion and pour into wet moulds.

Bring the remaining one-thirds liquid to a gentle simmer, then add thick coconut milk. When it begins to boil, remove from the heat at once.

Test the doneness of the coloured portion. It should be about set. Gently pour spoonfuls of coconut milk agar-agar mixture over the coloured jelly(take care not to break through the surface of the coloured jelly).

Leave to set completely. Chill in the refrigerator before turning out.

Should the coloured jelly set before the coconut milk agar is being added, you can scratch the surface with a fork before pouring in the topping.

MEE HAILAM

2007-11-27T18:04:00.000+08:00

Ingredients :

1 kg fresh noodles
500 g chicken fillet ~ sliced
10 fishballs
5 pieces fish cakes
250 g prawns
Chinese cabbage or any green leaves vegetable
1 carrot
100 g cauliflower
1/2 cup oyster sauce
6 garlics ~ pounded
6 bird eye chillie ~ pounded
10 black peppercorns
1/4 cup thick soya sauce
1/4 cup tomato sauce
3 tablespoons cornflour ~ mixed with a bit of water
salt to taste

Method :

1. Blanch the fresh noodles and keep aside.
2. Heat oil in the wok and add in the pounded garlic and bird eye chillie. Stir till fragrant.
3. Add in the prawns, chicken fillet, fish balls, fish cake and enough water. Let it boil.
4. Add in the oyster sauce, thick soya sauce, tomato sauce and the cornflour mixture.
5. When boiling, add in the vegetables and cook till the vegetables soften.
6. To serve : Place noodles in a serving plate and pour the gravy on top. Garnish with spring onion and crispy fried onion.

MACARONI & CHEESE

2007-11-27T18:02:00.002+08:00

Ingredients :

110 g macaroni
1.25 litre water
50 g butter
40 g flour
425 ml fresh milk
175 g Cheddar cheese ~ grated
4 pieces chicken fillet ~ grilled and chop finely
50 g mushroom ~ sliced
1 onion ~ chopped
butter
salt
black pepper ~ crushed
2 tomatoes ~ cut to small pieces

Method :

1. Add 1 teaspoon of salt to water and bring to boil.
2. Pour in the macaroni and boil for about 8 to 10 minutes. Remove from heat and strain.
3. In another pot, melt 50g butter and add in flour. Stir for about 1 to 2 minutes and pour in the milk, bit by bit. Cook for about 6 minutes.
4. Add in half the grated cheese and let it melt in the sauce.
5. Add in salt and black pepper to taste.
6. In a small pan, melt a bit of butter and saute chopped onion and mushroom till soft.
7. Mix well macaroni, sauce, onion, mushroom and chicken.
8. Pour into a well greased 1.25 liter casserole. Sprinkle the balance cheese and arrange the tomatoes on top.
9. Grill in the oven till golden brown on top.

MEE GORENG MAMAK

2007-11-27T17:58:00.001+08:00

Ingredients :

500 g fresh noodles
100 g beef fillets ~ sliced thinly
100 g fish cake ~ sliced thinly
1 cup bean sprouts
1 bowl bak choy
3 teaspoons chilli paste (more if you want it to be hot)
1 tablespoon curry powder
3 tablespoons dark soya sauce
2 tablespoons cooking oil
1 onion ~ finely chopped
1 cup egg whites
3 fresh green chillies ~ sliced

Method :

1. Heat wok and add in oil. When oil is hot, add in the chopped onion, chilie paste and curry powder. Fry till fragrant.
2. Add in the sliced beef and mix well.
3. Add in fish cake. Stir.
4. Pour in the soya sauce and add in the noodles. Mix well.
5. Add in bean sprouts and bak choi.
6. Push aside the fried noodle and pour in the egg whites.
7. Let the egg white slightly cooked before mixing the noodles.
8. Garnish and ready to serve.

FRIED DRIED FISH WITH POTATO

2007-11-27T17:54:00.001+08:00

Ingredients :

Dried fish ~ fried
Potato ~ peeled, sliced and fried
Fresh chillie or bird eye chillie (cili padi)
Shallots
Salt to taste

Method :

1. Pound fresh chillie, shallots and salt.
2. In a wok, heat a bit of oil. Add in the pounded ingredients.
3. Fry till fragrant then add in the fried fish and potato.
4. Mix well and dish to serve.

SWEET SOUR PRAWNS

2007-11-27T17:51:00.001+08:00

Ingredients :

Prawns ~ marinate with tumeric powder, paprika, salt and vineger
Garlic ~ crushed
Chillie paste ~ according to how hot you want it to be
Ginger ~ sliced
Tomato sauce
Salt
Sugar
Tomato ~ diced
Green pepper/capsicum ~ diced
Young corns ~ sliced
Onion ~ cut into rings
Water
Oil for cooking

Method :

1. Heat a bit of oil. When the oil is hot, add in the prawns. Fry till the prawns changes color. Remove and set aside.
2. Using the same wok, add a bit of oil if it's not enough. Add in garlic and ginger. Fry till fragrant and add in the chillie paste.
3. Pour in tomato sauce and stir well. Add in sugar and salt to taste.
4. Add in the young corns, followed by green pepper, tomato and onion.
5. Add in water if it's too dry.
6. Ready to serve.

ROTI CANAI MAMAK

2007-11-27T17:50:00.001+08:00

Ingredients :

3 cups flour
1 cup water
2 tablespoons condensed milk
1 level teaspoon salt
1 egg
1 tablespoon margarine

Method :

1. Mix water, milk, salt and egg.
2. Pour mixture into flour and knead for about 25 minutes or till smooth dough is formed.
3. Mould into small round balls and coat with margarine.
4. Keep in a container in the fridge for at least 8 hours.
5. Spread (tebar as we say it in Malay) each ball on a smooth surface to form a very thin layer. Fold the four sides into the middle and fry.