Agar-agar Santan

Bahan-bahan:

Satu paket agar-agar
Air - sampai agar-agar tenggelam
Gula pasir secukup rasa
Pati daun pandan/pewarna
1 tin santan pekat
2 biji telur/esen vanilla - optional

Cara:

1. Basuh agar2 dan masak dengan air hingga hancur.
2. Lepas agar-agar hancur baru masukkan gula, pewarna atau pati daun pandan dan biar sehingga mengelegak. p/s: Kalau tak tunggu agar-agar hancur sebelum letak gula, nanti agar-agarnya lambat hancur dan tak cantik.
3. Masukkan santan, telur/esen vanilla dan tunggu hingga menggelegak. Kacau.
4. Bila kandungan dah mengelegak naik tutup api.
5. Letak dalam acuan dan biarkan sejuk. p/s: Acuan dibasahkan terlebih dahulu bagi memudahkan agar-agar dikeluarkan selepas sejuk.

karipap Pusing (Rangup)

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

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

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

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

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

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

Bahan-bahan:

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

Cara-cara :

1. Rendam pulut bersama serbuk kunyit lebih kurang 1-2 jam atau sehingga pulut bertukar warna kuning.
2. Cuci dan toskan pulut dan kukus hingga 1/2 masak.
3. 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.
4. Masukkan semula ke dalam kukusan dan kukus hingga masak.

Kentang Sumbat Daging

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

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

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

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

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

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:

1. 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.
2. For pudding, blend all the ingredients and lastly strain the mixture from its bubble.
3. Add the caramel sugar into the baking pan and steam the pudding until it is fully cook.
4. Ready to serve.

Asam Pedas Stingray

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:

1. 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.
2. Add in daun kesum, bunga kantan, lemongrass and tamarind paste. Stir to mix well until boil.
3. Add water, sugar and salt to taste. Stir and wait until it boil for a while.
4. Add stingray and wait until it well cooked. Turn off fire.
5. Ready to serve.

Crab in Spicy Coconut Gravy

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:

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

Pan Fried Prawns, Pineapple and Coconut

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:

1. 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.
2. 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.
3. 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.
4. Simmer until the prawns have turned pink, which will only take a couple of minutes.
5. Take care to not overcook them as it ruins both the flavour and the texture of the prawns.

Kuih Cara Berlauk

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

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

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.