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.

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.

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.

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.

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

Boneless steamed fish fillet

Ingredients

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

Method

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

Source : Goodbites

Fish Sambal (serves 5)

Ingredients

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

blended

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

mixed

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

blended

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

Garnishing

Cucumber, sliced finely
Tomato, sliced into rings


Method to bake fish

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

Method to prepare sambal

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

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

Source : Nutriweb

Kuah Lemak Sotong Pulut

Ingredients

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

Method

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

Ikan Patin Masak Tempoyak

Ingredients

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

Method

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

Crab masala

Ingredients

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

Method

1. Boil the cleaned crabs.

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

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

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

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

Sauteed prawns

Ingredients

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

Seasoning:

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

Method

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

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

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

4. Remove and serve.

Kerabu perut (Oxtripe salad)

Ingredients

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

Method

1. Boil and slice oxtripe.

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

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

Dried cuttlefish sambal

Ingredients

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

Method

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

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

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

Udang masak gulai tempoyak

Ingredients

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

Method

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

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

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

Boiled Tongkol Fish (Singgang Ikan)

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

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.

Deep-fried Fish in Fragrant Sauce

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

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.